Health Benefits of Leeks

Leek is loaded with high amount of phytonutrients, nutrients and low amount of calories. Due to the laxative, antiseptic, antibacterial, diuretic and antispasmodic properties, Leeks helps to prevent and treat various health problems. It could be consumed by adding to the soups, salads or casseroles. It prevents inflammation and cancer. Leeks provide an ample amount of nutrients and minerals in a favorable cost.

A leek has the ability to prevent and treat cancer. Insulin which is found in Leeks acts as a cancer protective component. The study shows that it also prevents the DNA mutation which is the cause of forming cancer. The daily intake of Leek helps to reduce the risk of prostate cancer.

A bioactive compound named diallyl trisulfide eradicates the growth of tumor cells and forbid the blood vessels to form within the existing tumors. Leeks have allicin neutralize the development of free radicals in the body. The low presence of free radicals in the body is related to low risk of cancer. Kaempferl is an antioxidant that provides antimicrobial, anti-inflammatory, antioxidant, anti-osteoporotic, antidiabetic, cardioprotective, estrogenic/antiestrogenic, antiallergic, anxiolytic, neuroprotective, anticancer and analgesic activities which helps to relieve oxidative stress in the blood.

The consumption of Kaempferl reduces the chances of colorectal cancer and gastric cancer. It prevents the damage of blood vessel linings by lowering stiffness, relaxing the blood vessels and dilates with the release of nitric oxide.

Flavonoids found in Leeks helps to lower the risk of cardiovascular disease. Flavonoids have a positive impact on vascular function, blood pressure and serum lipid levels. It is due to the kaempferol found in leeks.

Vitamin B (folate) is found in high amount which is crucial for maintaining heart health. It lowers the homocysteine levels in blood which is associated to chances of stroke and heart attack. This is why deficiency in folate is harmful to the heart.

The polyphenols protects the cells and blood vessels from oxidative damage thus preventing the cardiovascular conditions. All these facts and studies show that Leeks should be added to the diet in order to prevent peripheral vascular disease, stroke and heart disease.

Leek possess adequate amount of folate which is essential to have a healthy pregnancy. The high amount of folate helps in cell division and DNA absorption. It also prevents neural tube defects and miscarriage.

It is also essential during the 28–31 week gestational period as the baby requires enough time to develop in womb to have a healthy and safe delivery. Leeks assist in the regular bowel movements of the baby as well. The addition of leek to the diet of breastfeeding mother prevents the constipation in newborns.

Leeks contain sulfur which reduces the bad cholesterol. Allicin inhibits HMG-CoA reductase which is a specific enzyme in the liver that is responsible for production of cholesterol. The phytonutrients: sulfides and thiols which are present in Leeks maintain the cholesterol level by lowering the bad cholesterol in the body.

Leeks contains prebiotics not only lowers the chances of obesity but manages the bacteria which allows the absorption of nutrients from the food that we eat. It eradicates the waste from the body, vitalizes intestinal peristalsis and secretes digestive fluids. The leaky gut results the inflammation so the foods which are rich in fiber soothes the inflammation of cells.

Leeks cures as well as prevents the infections such as hay fever, cold, flu and urinary tract infections due to their antiseptic effect and soothing action. It possess meaningful amount of Vitamin A that assist in the development of red and white blood cells which transports oxygen to overall body and counteracts infection.

The low presence of hemoglobin and red blood cells are the cause of anemia because low amount of oxygen is reached to the body. It leads to low level of energy, low immunity and poor brain function. The WHO evaluated that half cases of anemia in 1.62 billion is caused due to the deficiency of iron and other is caused due to the genetic factors.

The study shows that the people who intake high amount of Vitamin C, their risk of stroke was reduced by 42% in comparison to those with low intake. The addition of veggies and fruits to the diet increase the Vitamin C in the blood.

Vitamin C is an antioxidant which prevents from the damage of free radicals, pollutants such as smoke, cigarette and toxic chemicals. The buildup of free radicals in the body contributes to the health problems such as arthritis, heart disease and cancer. During the process of breaking down of food in a body and when exposed to tobacco, smoke or radiation the free radicals are developed in the body.