{"id":195239,"date":"2018-12-25T04:03:14","date_gmt":"2018-12-25T09:03:14","guid":{"rendered":"https:\/\/canadianinquirer.net\/v1\/?p=195239"},"modified":"2018-12-25T04:03:14","modified_gmt":"2018-12-25T09:03:14","slug":"green-leafy-vegetables-can-reduce-fat-in-liver","status":"publish","type":"post","link":"https:\/\/canadianinquirer.net\/v1\/2018\/12\/25\/green-leafy-vegetables-can-reduce-fat-in-liver\/","title":{"rendered":"Green leafy vegetables can reduce fat in liver"},"content":{"rendered":"<figure id=\"attachment_195240\" aria-describedby=\"caption-attachment-195240\" style=\"width: 960px\" class=\"wp-caption alignnone\"><a href=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2018\/12\/Green-leafy-vegetables.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-195240\" src=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2018\/12\/Green-leafy-vegetables.jpg\" alt=\"\" width=\"960\" height=\"540\" srcset=\"https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2018\/12\/Green-leafy-vegetables.jpg 960w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2018\/12\/Green-leafy-vegetables-300x169.jpg 300w, https:\/\/canadianinquirer.net\/v1\/wp-content\/uploads\/2018\/12\/Green-leafy-vegetables-768x432.jpg 768w\" sizes=\"auto, (max-width: 960px) 100vw, 960px\" \/><\/a><figcaption id=\"caption-attachment-195240\" class=\"wp-caption-text\">Green leafy vegetables (Pixabay photo)<\/figcaption><\/figure>\n<p>WASHINGTON\u00a0&#8212;\u00a0Eating more green leafy vegetables may reduce the risks of developing fatty liver, according to a study published on Monday in the Proceedings of the National Academy of Sciences.<\/p>\n<p>Researchers from Karolinska Institutet in Sweden showed that a large intake of inorganic nitrate, an ingredient naturally occurring in many vegetables, could reduce fat accumulation in the liver.<\/p>\n<p>Liver steatosis, or fatty liver, is a common liver disease that affects about 25 percent of the global population, but there has been no approved treatment for it until now.<\/p>\n<p>They supplemented dietary nitrate to mice with a high-fat, high-sugar diet, and those mice went with a significantly lower proportion of fat in the liver.<\/p>\n<p>The researchers also observed a reduction of blood pressure and improved insulin\/glucose balance in mice with type 2 diabetes.<\/p>\n<p>Previous studies have shown that a higher intake of fruit and vegetables has a beneficial effect on cardiovascular function and on diabetes.<\/p>\n<p>&#8220;We think that these diseases are connected by similar mechanisms, where oxidative stress causes compromised nitric oxide signaling, which has a detrimental impact on cardiometabolic functions,&#8221; said Mattias Carlstrom, associate professor at the Department of Physiology and Pharmacology at Karolinska.<\/p>\n<p>&#8220;We now demonstrate an alternative way to produce nitric oxide, where more nitrate in our diet can be converted to nitric oxide and other bioactive nitrogen species in our body,&#8221; said Carlstrom.<\/p>\n<p>Carlstrom suggested that we took at least 200 grams green leafy vegetables per day to obtain the protective effects.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>WASHINGTON\u00a0&#8212;\u00a0Eating more green leafy vegetables may reduce the risks of developing fatty liver, according to a study published on Monday &hellip;<\/p>\n","protected":false},"author":33,"featured_media":195240,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[],"class_list":["post-195239","post","type-post","status-publish","format-standard","has-post-thumbnail","category-health","mauthors-philippine-news-agency"],"_links":{"self":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/195239","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/users\/33"}],"replies":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/comments?post=195239"}],"version-history":[{"count":0,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/posts\/195239\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media\/195240"}],"wp:attachment":[{"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/media?parent=195239"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/categories?post=195239"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/canadianinquirer.net\/v1\/wp-json\/wp\/v2\/tags?post=195239"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}