| Health Benefits, Side Effects and Nutritional Value of Squash |
Nutritional Value of Squash
Squash are fleshy vegetables protected by a hard rind. They belong to the
plant family that includes melons and cucumbers. It is a good source of
vitamins And C; it also contains calcium and iron. It has very low calories,
ideal to be a component in the diet plan. Summer squash has two
phytochemicals: coumarins and flavonoids [1]. The skin and rind of summer
squash are also rich in the nutrient beta-carotene, but the fleshy portion of
this vegetable is not. To gain the full nutritional benefits of this vegetable,
the skins or rinds must be eaten.
Potential Health Benefits of Squash
5 A Day, CDC suggests that squash contains coumarins. [1] Some
researchers have suggested the use of coumarins in the treatment and
prophylaxis of venous and arterial thromboembolism such as transient
ischemic attacks and strokes. [2,4] Coumarin therapy can be started
immediately, if no invasive procedures are necessary and have to be
continued for 4-12 months, in recurred events and/or hypercoagulability
even life-long. [3]
Researchers studied the association between consumption of
carotene-containing vegetables and subsequent five year mortality of 1271
Massachusetts residents 66 years of age or older. They observed that
those in the highest quintile of intake of these carotene-containing
vegetables had a risk of cancer mortality which was 0.3. The trend of
decreased cancer risk with increasing intake of carotene containing
vegetables was significant. Thus, carotene may have benefits of cancer
prevention. [5]
Side effects and Drug Interaction of Coumarin
Unfortunately, their use is limited by bleeding. It is even more dangerous
when it is used with other blood thinning agents or anticoagulants, such as
aspirin. [4,6] Coumarin derivatives combine 3 unfavorable properties which
make them prone to potentially life threatening drug-drug interactions: (i)
high protein binding; (ii) cytochrome P450 dependent metabolism; and (iii)
a narrow therapeutic range. Users must consult with doctor, if they are also
on cardiovascular or antilipidaemic medical treatments. [6] In deciding
whether to initiate coumarin therapy, the therapeutic benefits must be
weighed against the potential risk of bleeding for each individual patient. [2]
More about Squash
Squash has been a staple for the Native Americans for more than 5000
years, and was a mainstay for early European who settled in America.
George Washington and Thomas Jefferson were enthusiastic squash
growers. In the nineteenth century, merchant seamen returned from other
parts of the Americas with many new varieties. This resulted in the various
colors, shapes, and sizes that are available today. [1]
Varieties
Even though some varieties grow on vines while others grow on bushes,
squash are commonly divided into the two groups, summer and winter.
There are several types of summer squash, but zucchini is the most
popular summer squash purchased in the United States. Summer squash
come in many different colors and shapes. The different varieties of
squash can be used interchangeable in most recipes, because most
squash are similar in texture and flavor. [1]
How to Select
Choose squash that are firm and fairly heavy for their size, otherwise they
may be dry and cottony inside. Look for squash that have bright, glossy
exteriors. Avoid buying squash that have nicks or bruises on their skins or
ones that have soft spots. [1]
Storage
Place summer squash in plastic bags and store in the refrigerator. Fresh
summer squash should keep for up to a week. Thicker-shinned varieties
such as chayote will stay fresh for two weeks or longer. [1]
Tips to cook squashes
Phenolic compounds are associated with flavor and color characteristics of
fruits and vegetables. These phenolic compounds attract great interest due
to their postulated health protecting properties, as discussed. Adequate
intakes and absorption rate of phenolic compounds are necessary for
these beneficial effects. Researchers found that the cooking of zucchini,
beans and carrots with smaller amounts of water resulted in significant
higher content of phenolic phytochemicals in the vegetables compared to
cooking with larger water volumes. [6] Now, you know, you should not use
too much water to cook the squashes.
This article is for your reference only. Consult with your doctor for any questions. ALL RIGHT
RESERVED 2006 ZHION.
[1] 5 A Day: Vegetable of the Month: Squash, CDC online publication, August 10, 2006. [2] Beyth
RJ, Milligan PE, Gage BF. Risk factors for bleeding in patients taking coumarins. Curr Hematol Rep.
2002 Sep;1(1):41-9. [3] Spengel FA, von Liebe S. Venous thrombosis--a diagnostic and therapeutic
challengeRadiologe. 1998 Jul;38(7):549-53. [4] Cervantes FD, Schneiderman LJ. Anticoagulants in
cerebrovascular disease. A critical review of studies. Arch Intern Med. 1975 Jun;135(6):875-7. [5]
Colditz GA, Increased green and yellow vegetable intake and lowered cancer deaths in an elderly
population. Am J Clin Nutr. 1985 Jan;41(1):32-6. [6] Andlauer W, et al, Influence of cooking process
on phenolic marker compounds of vegetables. Int J Vitam Nutr Res. 2003 Mar;73(2):152-9.
Squash are fleshy vegetables protected by a hard rind. They belong to the
plant family that includes melons and cucumbers. It is a good source of
vitamins And C; it also contains calcium and iron. It has very low calories,
ideal to be a component in the diet plan. Summer squash has two
phytochemicals: coumarins and flavonoids [1]. The skin and rind of summer
squash are also rich in the nutrient beta-carotene, but the fleshy portion of
this vegetable is not. To gain the full nutritional benefits of this vegetable,
the skins or rinds must be eaten.
Potential Health Benefits of Squash
5 A Day, CDC suggests that squash contains coumarins. [1] Some
researchers have suggested the use of coumarins in the treatment and
prophylaxis of venous and arterial thromboembolism such as transient
ischemic attacks and strokes. [2,4] Coumarin therapy can be started
immediately, if no invasive procedures are necessary and have to be
continued for 4-12 months, in recurred events and/or hypercoagulability
even life-long. [3]
Researchers studied the association between consumption of
carotene-containing vegetables and subsequent five year mortality of 1271
Massachusetts residents 66 years of age or older. They observed that
those in the highest quintile of intake of these carotene-containing
vegetables had a risk of cancer mortality which was 0.3. The trend of
decreased cancer risk with increasing intake of carotene containing
vegetables was significant. Thus, carotene may have benefits of cancer
prevention. [5]
Side effects and Drug Interaction of Coumarin
Unfortunately, their use is limited by bleeding. It is even more dangerous
when it is used with other blood thinning agents or anticoagulants, such as
aspirin. [4,6] Coumarin derivatives combine 3 unfavorable properties which
make them prone to potentially life threatening drug-drug interactions: (i)
high protein binding; (ii) cytochrome P450 dependent metabolism; and (iii)
a narrow therapeutic range. Users must consult with doctor, if they are also
on cardiovascular or antilipidaemic medical treatments. [6] In deciding
whether to initiate coumarin therapy, the therapeutic benefits must be
weighed against the potential risk of bleeding for each individual patient. [2]
More about Squash
Squash has been a staple for the Native Americans for more than 5000
years, and was a mainstay for early European who settled in America.
George Washington and Thomas Jefferson were enthusiastic squash
growers. In the nineteenth century, merchant seamen returned from other
parts of the Americas with many new varieties. This resulted in the various
colors, shapes, and sizes that are available today. [1]
Varieties
Even though some varieties grow on vines while others grow on bushes,
squash are commonly divided into the two groups, summer and winter.
There are several types of summer squash, but zucchini is the most
popular summer squash purchased in the United States. Summer squash
come in many different colors and shapes. The different varieties of
squash can be used interchangeable in most recipes, because most
squash are similar in texture and flavor. [1]
How to Select
Choose squash that are firm and fairly heavy for their size, otherwise they
may be dry and cottony inside. Look for squash that have bright, glossy
exteriors. Avoid buying squash that have nicks or bruises on their skins or
ones that have soft spots. [1]
Storage
Place summer squash in plastic bags and store in the refrigerator. Fresh
summer squash should keep for up to a week. Thicker-shinned varieties
such as chayote will stay fresh for two weeks or longer. [1]
Tips to cook squashes
Phenolic compounds are associated with flavor and color characteristics of
fruits and vegetables. These phenolic compounds attract great interest due
to their postulated health protecting properties, as discussed. Adequate
intakes and absorption rate of phenolic compounds are necessary for
these beneficial effects. Researchers found that the cooking of zucchini,
beans and carrots with smaller amounts of water resulted in significant
higher content of phenolic phytochemicals in the vegetables compared to
cooking with larger water volumes. [6] Now, you know, you should not use
too much water to cook the squashes.
This article is for your reference only. Consult with your doctor for any questions. ALL RIGHT
RESERVED 2006 ZHION.
[1] 5 A Day: Vegetable of the Month: Squash, CDC online publication, August 10, 2006. [2] Beyth
RJ, Milligan PE, Gage BF. Risk factors for bleeding in patients taking coumarins. Curr Hematol Rep.
2002 Sep;1(1):41-9. [3] Spengel FA, von Liebe S. Venous thrombosis--a diagnostic and therapeutic
challengeRadiologe. 1998 Jul;38(7):549-53. [4] Cervantes FD, Schneiderman LJ. Anticoagulants in
cerebrovascular disease. A critical review of studies. Arch Intern Med. 1975 Jun;135(6):875-7. [5]
Colditz GA, Increased green and yellow vegetable intake and lowered cancer deaths in an elderly
population. Am J Clin Nutr. 1985 Jan;41(1):32-6. [6] Andlauer W, et al, Influence of cooking process
on phenolic marker compounds of vegetables. Int J Vitam Nutr Res. 2003 Mar;73(2):152-9.
