high agricultural productivity.

 

 Consequently, in high-input intensive agricultural production

systems, the widespread use of pesticides to manage pests has emerged as a dominant feature.

However, total reliance on pesticides is difficult to sustain because of unintended long-term adverse

effects on the environment and human health in particular. Pesticide residues are present in all

agro-ecosystems, but the real risk to human health is through exposure to residues in primary and derived agricultural products  Various human health related concerns are associated with pesticides, ranging from short-term impacts such as headaches and nausea, to chronic impacts, such as various cancers, birth defects, infertility, and endocrine disruption.

 Children, in particular, are more

endangered by short-term and chronic exposure to pesticides.

Like other countries aiming to facilitate self-sufficiency in food production, most countries of the world has rapidly

increased its agricultural pesticide use, especially on vegetable crops Most vegetables in world wide 

are produced under protected environments, accounting for more than 90% of the total greenhouse crop production. 

With the intensive use of pesticides in greenhouses, crops grown under these protected environments may be prone to an increased level of pesticide residue than similar crops

grown in the open field. The annual consumption of pesticides is in the increase globally.

About 76 pesticide active ingredients, including pyrethroids, organophosphates and carbamates, were found

to be in use, and 9% of these belong to the World Health Organization (WHO) toxicity class ( referred as highly

hazardous).

 Not only is this high input of pesticides perceived as necessary, but pesticide mixtures are also generally considered desirable. 

Farmers tend to apply pesticides too close to harvest because of lack of adequate knowledge regarding the safe and judicious use of pesticides.

potentially contaminating the crop prior to sending their produce to the market. Pesticide residues have been

detected in a number of vegetables and other food products.

Although some residue levels were below the maximum limits allowed, a few were above the limits established for these pesticides in food.

In order to ensure food safety for consumers and protect human health, many organizations and

countries around the world have established maximum residue limits for pesticides in food

commodities.

Regulatory and enforcement mechanisms

are also put in place by governments to monitor compliance of pesticides in food commodities. Although regulations on pesticides level in food commodities exist, but  these regulations are often not fully enforced. Because of the intensive use of pesticides in agriculture, systemic investigations are necessary to verify the

current status of pesticide residues in different agricultural produce. The objective of this study was to

assess the levels of pesticide residues in commonly used fruits and vegetables for use as

a reference for future monitoring. The information is also critically important for developing measures

that aim at reducing or preventing human health risks from harmful pesticide residues in primary

and derived agricultural products.

Most organochlorine pesticides, including DDT, have long been banned in some countries. However, their long-term persistence in the environment, especially in agricultural soils, and the possibility of entering the food chain

via plant uptake , demand a continuous monitoring of these pesticides.

 

 

 

Flavonoids are plant compounds with a variety of health benefits. Each with its health promoting effects.

In this article, I will point out some very interesting facts about Flavonoids and their relative benefits.

Flavonoids are comprised of : 

* Flavonols

* Flavones

* Flavan-3-ols

* Flavanones

* Anthocyanidins 

* Isoflavones

The best way to obtain all six types of Flavonoids is to consume a variety of fruits and vegetables. Many plant-based foods and beverages like tea and wine contain Flavonoids. Numerous studies have shown the many benefits of phytonutrients . Researchers have found that, eating a diet rich in Flavonoids reduces the risks of cardiovascular diseases, diabetes and some cancers.

Why You Need Flavonoids!

A diet rich in plant food benefit the body in many ways. Phytonutrients like Flavonoids have beneficial anti-inflammatory effects and they protect body cells from oxidative damage that can lead to disease.

These dietary antioxidants can prevent the development of cardiovascular disease, diabetes, cancer, and cognitive diseases like Alzheimer and dementia.

Other benefits include: 

# Cancer prevention#

A published review of all Flavonoids studies over eleven years concluded that a diet rich in Flavonoids reduced the risk of several different cancers. These studies indicate that the antioxidant activity of Flavonoids protect against breast, prostrate and colorectal cancers.

It is important to note that, different Flavonoids have protective effects against specific cancer types. For example, anthocyanidins decrease lung cancer risk, while flavonols reduce the risk of prostrate cancer. Therefore, it best to consume various plant food sources to obtain different Flavonoids subtypes.

# Management Of Chronic Pain And Inflammation#

Another medical review evaluated the anti-inflammatory and pain relieving properties of Flavonoids, as demonstrated in several scientific studies and research. Research has shown that Flavonoids reduce cellular response to pains.

Researchers believe Flavonoids  could be used medicinally to manage chronic pain and treat inflammatory diseases.

# Treatment Of Viral Infections#

Flavonoids have proven antibacterial and antiviral effects. Numerous Laboratory studies have shown that certain Flavonoids prevent cell replication of viruses.

 

* Foods With Flavonoids *

The following Is a list of foods that contains Flavonoids: 

•Berries: All berries contain Flavonoids, but certain varieties are more potent than others. Blackberries are particularly powerful and contains all six types of Flavonoids. Blueberries, cherries, and raspberries also contains Flavonoids. Strawberries have moderate amount of anthocyanidins.

• Red cabbage : Another great  dietary source of anthocyanidins is red cabbage. Anthocyanidins, in particular, have been studied for their protective effects against cancer, cardiovascular diseases, diabetes and age related cognitive disorder.

• Onions : Onions form the basis of multiple cuisines, and it's no wonder why. This humble vegetable is a powerhouse of nutrients and adds flavor to any dish. Onions are great source of flavonols which Can reduce the risk of prostrate cancer.

• Kale: Another great source of Flavonoids is Kale. Kale leaves makes an excellent base for salads and can be added to soup and stew to boost their nutritional value.I f you don't care for the taste, add Kale in smoothies and protein shake to hide the taste.

• Parsley: Parsley provides more flavonols in the American diet than any other food. This contains over 130 milligrams of flavonols per gram. Add it to soup, sauce or sprinkle over dishes before serving.

• Tea : The easiest way to add Flavonoids to your diet is to drink tea. Green, oolong and black teas all contain high levels of flavonols which have been studied for their benefits to cardiovascular and cognitive health.

• Red Wine : Another great source of Flavanols is red wine. Red wine in moderation has multiple health benefits, especially with lowering risks of cardiovascular disease

• Dark Chocolate: Chocolate and cocoa are both high in Flavanols,  it has been particularly studied for its cognitive-boosting properties and it's protective effects on cardiovascular system.

• Citrus Fruits : Citrus fruits like, oranges, grapefruits, tangerines, lemons and limes contain Flavanones. Juicing these fruits results in an even more concentrated availability of these healthy plants compounds. You can also squeeze fresh lemon or lime juice into ice water to add nutritional value.

• Soybeans : Soybeans come in a variety of different form and are the best source of isoflavones. Eating Edamame, tofu, tempeh and soy sauce are great ways to increase isoflavones in your diets.

Isoflavones have been studied for their protective effects against reproductive cancer, like breast, ovarian, prostrate and testicular cancer.

In summary, do yourself good by consuming different varieties of fruits and vegetables to help prevent unnecessary occurrence of cancers and other cardiovascular and inflammatory disease.

Thank you for reading through to the end.

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