Fruits and vegetables
An impressive number of studies have shown that abundant consumption of plant foods is associated with a reduced risk of coronary disorders. This effect is particularly significant for green vegetables, cruciferous vegetables (cabbage, broccoli, etc.), and those rich in vitamin C (green vegetables in general). Specifically, each daily portion of fruits and vegetables reduces the risk of coronary diseases by about 4 percent, which is an excellent reason to eat these foods as often as possible.
While all plants have a positive impact on the risk of cardiovascular disease, some stand out. For example, recent studies suggest that the consumption of broccoli is associated with a marked reduction in the risk of heart disease. This result concurs with observations from a pilot study showing that consumption of young broccoli stems (100 g per day for a week) reduces LDL cholesterol (bad cholesterol) and increases HDL cholesterol (good cholesterol). More recently, another study has shown that broccoli’s protective role could also be linked to its ability to improve the heart’s muscle function and protect it from damage caused by free radicals.