100% Organic Food & Nutrition
All Combined in Nanogreens
Nanogreens Ingredients:
Supergreens
More Supergreens
Super Carotenoids
carrots, tomatoes sweet potatoes
Cruciferous Vegetables
broccoli, cabbage, cauliflower
Fruits & Berries
berries, pruns, cherries, plums
The Phenols
green tea, grape seed and red wine
The Allium Family
garlic, onion, leek, asparagus, shallots
Fruit and Vegetable Extract Facts
The Non Green Super Carotenoids:
Carrots, Sweet Potatoes and Tomatoes
Having seen how carotenoid rich the greens are, it may surprise you that the
carotenes are responsible for much of the yellow, orange and red of fruits and
vegetables. It is the large amounts of chlorophyll that “mask” the carotenoid colors. This is why in the fall when the green chlorophyll leaves the leaves of delicuous tress, the carotenoid rich leaves transform into their “true” colors. These carotenoids act as powerful antioxidants that protect the leaves that need the sunlight to make energy, but must simultaneously resist the ionizing radiation of UV light. There are three carotenoid rich super foods we will mention here, namely carrots, sweet potatoes and tomatoes
Carrots are well known for their pro-vitamin A beta-carotene content, the abundance
of which is responsible for their bright orange color. “There was an evident increase in the
risk of breast cancer for decreasing amounts of beta-carotene...the risk of breast cancer approximately
doubled among the subjects with blood levels of beta-carotene at the lowest quartile” (American
Journal of Epidemiology 2001, Vol 12, No 153, pp. 1142-7). According to the International Journal of
Cancer, food items most strongly related to decreased risk for ovarian cancer were raw carrots and tomato sauce.
Consumption of fruits, vegetables, food items and supplements high in carotene and lycopene were cited
for reducing the risk of ovarian cancer.
Sweet Potatoes qualify as an excellent source of the pre-vitamin A beta-carotene. Sweet potatoes are also
a very good source of other carotenoids, vitamin C and manganese, and a good source of copper, dietary fiber,
vitamin B6, potassium and iron. They even provide some vitamin E. Remember, the 2005 USAD guidelines say
that the average American should increase consumption of orange fruits and vegetables by 250%!
Tomatoes turn bright red because of the pigment called lycopene. Lycopene has drawn attention because of
its link in lowering the risk of lung and prostate cancer (Journal National Cancer Institute, December 6. 1995).
Food items most strongly related to decreased risk for ovarian cancer were raw carrots and tomato sauce.
According to the International Journal of Cancer, 2000, Vol 94, Issue 1, pp. 128-134 consumption of fruits,
vegetables, food items and supplements high in carotene and lycopene may also reduce the risk of ovarian cancer.
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