mustard

mustard greens are vegetables that contain lots of vitamins and minerals vitamins K, A, C, E and float. Substance is contained in the mustard potassium, copper, phosphorus, iron, magnesium, vitamin B6, vitamin B2, and protein. Vitamin K is very useful to help the process of blood clotting, so often called As with coagulation vitamin. Vitamin K has potential in preventing serious diseases, like heart disease and stroke, because the effect is to reduce hardening of the arteries by a factor of calcium plaque deposits. Vitamin K is also related to the regulation of bone protein and calcium in the bones and blood, so it can keep the bones from osteoporosis process. Without the role of vitamin K, bone osteokalsin as proteins can not work normally. Vitamin K can also be used to treat cancer because it can act as a poison for cancer cells, but does not harm the cells healthy. Other functions of vitamin K is in preventing Alzheimer's disease, controlling blood levels of caulking, as well as prevent cytokine, a messenger role in causing joint swelling occurs during aging. Levels of vitamin A in mustard also very high, content of vitamin C in cabbage is almost equivalent to the juice, Vitamin A role keeping the cornea to keep it healthy. Normal eye is usually out of mucus, the viscous liquid fat released mucosal epithelial cells, which help prevent infection, Vitamin A deficiency will make the epithelial cells out of keratin, the protein is not soluble in water and not mucus. When epithelial cells out of keratin, selsel membrane will dry and harden, and if not treated immediately the blind.Vitamin C will lead to very important role in the hydroxylation of two amino acids proline and lysine into hidraksiprolin and hidroksilisin. Both these compounds is an important component of collagen. In addition, vitamin C is involved in wound healing and immune system fight infection and stress. Content of vitamin E on collards can serve as a major antioxidant in the cell.
Mustard is a type of vegetable which is very useful to prevent various diseases, especially cancer. This is because high levels of phytochemical compounds in mustard, especially glukosinolat. In the plant, glukosinolat react with enzymes mirosinase, produces indol active components and isotiosianat. Content of vitamin E, beta-carotene, and vitamin C in cabbage is very good for cholesterol and prevent heart disease. The third substance is very useful to prevent the oxidation of LDL cholesterol. Mustard is one of the many foods contain oxalate. Ingredients are too high oxalate in the body can cause crystallization leading to the formation of stones. Therefore, those who have the kidneys should avoid excessive consumption of mustard.