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Jerusalem artichoke

The generic name (Helianthus) is derived from two Greek words "helios" (= sun) and "anthos" (= flower), referring to tendency of some plants of this genus to always turn the head toward the sun. The specific name tuberosus indicates a perennial plant, whose organ of survival is a tuber. Habitat: It is a plant very vital, almost weed, which prefers moist soils and conquer land close to watercourses. in the human was used for its edible root (Jerusalem artichoke), then was supplanted by the potato.
Thanks to the content of inulin is a plant very suitable and indicated in the diet of people with diabetes as inulin functions as a reserve of carbohydrates (replacing starch) regardless of insulin. Inulin is composed of a chain of molecules difruttosio ending with glucose. Depending on the season of harvesting, the length of the molecules of inulin varies and therefore their solubility. The Jerusalem artichoke is through the stomach and the first part of the intestine without being digested, are present only in the last part of the intestine of bifidobacteria and lactobacilli are able to break the long molecules dell'Helianthus tuberosus fibrous whose character has an effect very positive effect on bacterial flora. The tuber is also rich in mineral salts and in particular potassium, magnesium, phosphorus and iron as well as zinc and selenium. The Jerusalem artichoke has long been known to reduce cholesterol and to stabilize the concentration of blood glucose and uric acid.


The sea-buckthorn Sea Buckthorn is the most widespread that extends from the Atlantic coasts of Europe to cross the north east of China. Hippophae rhamnoides, is employed for the preparation of beauty creams to natural base, for applications in herbal medicine and for the preparation of syrups and fruit juices.
Sea buckthorn is rich in vitamin C, with an average content of 695 mg per 100 grams (far superior   to that contained in the kiwi and citrus fruit). It has tonic, helps with fatigue, strengthens the defenses immune system and is useful in the prevention of infections such as colds. The pulp of the fruit of sea buckthorn natural state is very acidic (astringent) and oily and is not very pleasant to the taste. Only after a prior processing (for example, the freezing decreases the astringent properties) the pulp can be used for example in the form of juices or for the preparation of jams, cakes and liqueurs.

Stevia (Stevia rebaudiana Bertoni)

Stevia rebaudiana is a perennial plant is not resistant to frost in colder climates is usually cultivated as semi-perennial. In case of cold weather can be protected with mulch, allowing the survival of the party basal rivegeterà spring. In the case of very cold weather can obviously be cultivated in a greenhouse. Stevia is known by many peoples of the geographical North-American from several millennia, in addition to the power sweetener of its leaves, even for medicinal properties, it has been currently used for centuries byindigenous peoples of South America for its healing powers, and is still used today. Is used as a sweetener, in as it is much sweeter than sucrose common. The active ingredients are stevioside and rebaudioside A, which are found in all parts of the plant but are no longer available and concentrated in the leaves, which when dried (dehydrated),  have a sweetening power (effect of the mixture of the two components sweeteners) from 150 to 250 times the common sugar. Contrary to sugar the active ingredients do not have any nutritional value (zero calories), and are relatively stable over time and at high temperatures, for which perfectly preserve their characteristics even in baked goods or hot drinks, unlike other synthetic sweeteners such as aspartame, which undergoes degradation. Contains zero calories for humans, because the human body does not metabolize the glucosides. Stevia is an attractive alternative for sugar because of its lower caloric properties. It is of a liquid extract, unrefined. Even in refined form of Stevia, there is no calorie derived from essa.Insieme the numerous evidences on the total harmlessness of Stevia, various researches attach to this plant several beneficial effects. In fact, in addition to having a calorific value and cariogenic practically zero, stevia not only  not affect the amounts of glucose in the blood, but it seems even decrease them (hypoglycemic properties),  improving glucose tolerance. This effect appears to be due to a direct action of stevioside and rebaudioside A on pancreatic beta cells, where in the presence of glucose would stimulate the production of insulin.The fact that the Stevia and its glycosides stimulate the production of insulin only when blood glucose is abnormally high, it is quite advantageous, as avoid the risk of hypoglycemia in diabetic patients.

White lupine (Lupinus albus)

The genus Lupinus contains over 200 species of suffrutici and perennial herbaceous plants, sometimes a year, among the most significant phytotherapy and food stands L. albus, and L. littoralis, L. laxiflorus, L. termis and L. hirsutus, are by far the most exploited in the field of purely herbal. Lupins are legumes highly energetic, entered three hundred and sixty degrees in the Mediterranean diet.The plant lupine is cultivated since ancient times in the Mediterranean areas and the Middle East, thanks to the marked adaptability to acid soils and dry, and harsh climate and unfavorable. But that's not all: since ancient times, there was the strong ability of the plant to benefit the soil, improving even fertility. Being uncooked vegetables are among the lupins energy, ensuring less than 114 kcal per 100 grams of product, with 69% water, 16.5% protein, 7% of carbohydrates and the remaining 6.5% divided between fibers and fats. Lupins serve as a mine of minerals, especially iron and potassium, as well as presenting a modest amount of vitamin B1. The lupine is also valued for medicinal and nutraceutical properties. Unlike other legumes, lupine contains traces of inhibitors of lecithin, trypsin, isoflavones and cyanogenic compounds. Precisely because of the simultaneous presence of these substances, the lupine soon became an object of study and interest in the medical-scientific: probably the lupine conceals extraordinary properties in the prevention of cardiovascular disease, hypertension in particular. Clearly, studies have so far been conducted only on animals (rodents), but the results were unexpected and extraordinary at the same time: after a diet of lupins, total cholesterol and LDL cholesterol in the rodent suffered a net reduction.Another hypothesis under investigation is that the lupins would be a great help against high blood sugar (hypoglycemic properties potentially): it seems that lupine may in some way be considered a substitute for insulin, useful in diabetes mellitus slight and medium severity. All the theories described above need, clearly, of scientific confirmation, both experimental and clinical; anyway, experts are optimistic about, as well as hopeful about the possibility that lupine may soon become a new strategy for the prevention of terapica cardiovascular diseases and diabetes. Lupins can also be consumed by celiac they do not form gluten.