The phenolic compound intake (PCI) of traditional Mexican food positively affects health conditions and supports the hypothesis that specific nutritional foods have a particular effect on certain diseases, according to researchers from the Institute of Sciences at Benemérita Autonomous University of Puebla (BUAP), Puebla, Mexico.
Traditional Mexican food is characterized by grains, tubers, legumes, vegetables, and spices, most of which are rich in phenolic compounds (PCs). PCs are a diverse group of plant micronutrients, and recent studies have found that PCs can positively affect certain illnesses, such as obesity, diabetes, cardiovascular diseases, thrombocytopenia, and metabolic syndrome.
The study, published in the journal Foods, is the first to produce tables showing the phenolic content of Mexican dishes. Physicians and nutritionists can use this information as a reference tool when drawing up diet recommendations for patients who could benefit from a higher intake of PCs.
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