Community Garden. Glynnis Skead Marion Hackworth Emily Edster.
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1 Community Garden Glynnis Skead Marion Hackworth Emily Edster
2 Community Garden Any piece of land gardened by a group of people. (1) Bentonville City has planned a community garden on N.E. J street adjacent to the Crystal Bridges museum. Construction starts in June 09 on the park and the garden will follow along with the landscaping. Their goal is to practice organic principles of gardening.
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4 We contacted Bentonville City and gathered information on the planned community garden. Our aim is to educate the public with brochures and/or posters on the health benefits of growing one s own vegetables, and at the same time promote the community garden. Our focus was to name some vegetables easily grown in this area, and identify the phytochemicals and health benefits of consuming these vegetables. Community gardening benefits: Physical health Mental attitude Family economics Environmental
5 Health Benefits of Community Gardening American Community Garden Association states: Gardens: Improve the quality of life for people by: Improves diet. Lowers risks of disease related to malnutrition. Produces nutrient dense foods. Creates opportunity for recreation, exercise, therapy and education. Exercise boosts the immune system and gives one an overall happy outlook.
6 Mental Benefits of Community Gardening Reduces Stress. Stimulates social interaction. Lowers risk of depression. Encourages self-reliance. Creates a feeling of self-worth.
7 Socio-Economic Benefits of Gardening A few vegetables can put a meal on the table. Reduces family food budget. -A $1.00 packet of seeds can produce $60.00 worth of vegetables.
8 Economic Development Creates income opportunities: -Excess produce can be sold at the local farmers market. -Excess produce can be swapped with fellow gardeners.
9 Environmental Benefits Conserves resources. Beautifies neighborhood. Preserves green space. Creates jobs. Reduces crime. Increased sense of community. Encourages cross-cultural connections.
10 What are Phytochemicals? Phytochemicals are non-nutritive plant chemicals that interact with nutrients and dietary fiber, and as a result have protective or disease preventive properties. Phytochemicals are found in a wide variety of plants. Plants developed phytochemicals as a means of defense against highly reactive oxygen molecules.
11 What are Phytochemicals? Thousands of phytochemicals have been identified over the last several decades of research. A single fruit or vegetable can contain many phytochemicals. An orange, for example, contains more than 170 phytochemicals. Research over the last several decades have revealed that phytochemicals not only serve as a defense for the plants that produce them, but can also serve as a defense for the humans and animals that consume them.
12 Dietary Sources of Phytochemicals? Fruits and Vegetables Whole Grains Legumes Herbs Nuts Wine Tea and Coffee
13 Health Benefits Cancer Prevention. Heart Disease Prevention. Stroke Prevention. Blood Pressure Benefits. Vision Health. Bone-Health. Lung Function. Gastrointestinal Health.
14 Health Benefits Urinary Health. Antioxidant Effects. Immune System Stimulation. Anti-Aging Effects. Hormone Regulation. Enzyme Stimulation. Anti-Bacterial Effects. Anti-Viral Effects. And Many More
15 Fruits and Vegetables The best dietary sources for phytochemicals are fruits and vegetables. Some phytochemicals influence the color of of the plant they are in. Thus, fruits and vegetables can be organized by color, which can help to identify their corresponding phytochemicals and their health benefits.
16 Colors of Health Fruits and vegetables can be organized into five color categories: Orange and Yellow Green Blue and Purple Red White
17 Orange and Yellow Contain zeaxanthin, lycopene, limonene, tangeritin, hesperidin, terpenes, and betacryptoxanthin. Benefits for age-related eye problems, prostate cancer, heart disease, blood pressure, digestion, collagen formation, bones and joints, cholesterol, immune system, and fight harmful free radicals. Reduce risk for some cancers.
18 Carrots Alpha and Beta Carotene Pro-vitamin A - is converted to Vitamin A in the liver by oxidation. Sources Pumpkin Winter squash Carrots Green vegetables /
19 Alpha & Beta Carotene Essential for normal growth and development. Immune system function. Vision. Help slow the aging process dementia. Reduce risk of certain types of cancer. Decrease risks of heart disease and stroke.
20 Corn PhytoSterols Phytosterols compete with dietary cholesterol for uptake in the intestines. They have the ability to block the uptake of cholesterol (to which they are structurally related) and facilitate its excretion from the body. Cholesterol is a significant risk factor in cardiovascular disease. Appear to alter cell membrane transfer in tumor growth and reduce inflammation. Source :Found in most plants. Rice, bran, and corn are excellent sources.
21 Citrus Fruits Limonene: C 10 H 16 Methyl-4-isopropenyl cyclohexene. Is an enantiomer, a mirror image of each other. Have an anti-cancer effect. Increases levels of liver enzymes involved in detoxifying carcinogens. Protects lungs.
22 Contain zeaxanthin, lutein, sulphoraphane, glucosinolates, zeaxanthin, indoles, quercetins, isothiocyanates, betacarotene, and carbinol. Beneficial for blood pressure, lung function, cholesterol, immune system, diabetes, allergies, digestion, and eye health. Fight freeradicals and reduce some cancer risks. Green
23 Nutritional Greens Are super potent antioxidants. Rich in chlorophyll which: Purifies the blood. Detoxifies and rejuvenates the body. Protects against pollutants and radiation damage. Have anti-inflammatory and anti-viral properties.
24 Cabbage Sulphoraphanes: G.I Tract May reduce risk of colon cancer. Sulforaphanes have powerful anti-bacterial effects against H. pylori infection, which is known to cause peptic ulcers and stomach cancer. Sources: Broccoli Brussel sprouts Collard greens
25 Quercetins : Broccoli Reduce inflammation associated with allergies, asthma, and hay fever Protect the lungs from harmful effects of pollutants and cigarette smoke. Protect L.D.L. cholesterol.
26 Leafy Greens Lutein and Zeaxanthin are known as Xanthophylls. Animals cannot produce xanthophylls, but they are necessary in the diet. Function as antioxidants Found in the eye. Give the green color to leaves and plants. Helps maintain proper vision in ageing. Reduces risk of Cataracts, Macular degeneration. May help reduce risk for certain cancers. Found in Kale, spinach, collard greens. Broccoli, kiwifruit and brussel sprouts. Romaine lettuce.
27 Spinach Zeaxanthin: Protect eyes from lightinduced oxidative damage. Only carotenoid in the human lens. May prevent or slow progression of cataracts % less likely to have cataract extraction with high intake level. Sources : Broccoli, kale, Spinach.
28 Blue and Purple Contain lutein, zeaxanthin, resveratrol, ellagic acid, anthocyanins, phenolics, and quercetin. Benefits for the eyes, cholesterol, heart, immune system, digestion, urinary tract, memory, calcium absorption, inflammation, and colon cancer. Reduce tumor growth and suppress cancer cells. Anti-Aging properties.
29 Blueberries Contain anthocyanins and phenolics. Powerful anti-oxidant properties, reduce cancer risk, decrease cholesterol, slow brain-aging, and improve memory.
30 Eggplant Contain nasunin and chlorogenic acid. Antioxidant and cell protectant. Benefits cholesterol and reduces some cancer risks. Have anti-viral and anti-microbial benefits.
31 Plums Contain neochlorogenic and chlorogenic acid. Increase iron absorption and protect cells. Macular degeneration prevention. Aid in digestive health and are a strong antioxidant.
32 Red Contain lycopene, phytoene, phytofluene, ellagic acid, quercetins, resveratrol, hesperidin, and anthocyanins. Benefits for the heart, memory, urinary tract. Act as antioxidants and reduce cancer risk, especially prostrate cancer.
33 Tomatoes Contain lycopene. Benefits liver health, skin health, heart disease, cholesterol, and can help prevent a wide variety of cancers.
34 Strawberries Contain anthocyanins and ellagic acid. Antioxidant. Reduced risk of heart disease and some cancers. Improved eye health. Tumor suppression.
35 Beets Contain high levels of beta-carotene. Benefits cholesterol, blood pressure, blood and artery health, eye and skin health, immune system function, and can decrease risks of certain cancers.
36 White Contain allyl sulfides, allium compounds, sulphoraphane, zeaxanthin, allicin, selenium, indoles, anthoxanthins, quercetins, Benefit heart health, cholesterol, and blood pressure. Reduce risk of stomach and colon cancer and heart disease.
37 White -Allium Compounds ( Allyl Methyl Trisulfide) Garlic, Onions and Scallions Lower cholesterol levels. Lower blood pressure. Can prevent bacteria from converting nitrates into carcinogenic substances. ons.jpg
38 White Indole (Indole-3-carbinol) Cauliflower and turnips. Reduces the risk of certain types of cancer. Has enzymes that can metabolize carcinogens. Enhances DNA repair. Jugalbandi.info/.../2007/08/img_7655-copy.jpg
39 Completed Project We designed a brochure for the future Bentonville Community Garden that provides basic background information about phytochemicals. The brochure lists the six categories of color for vegetables and fruits, and outlines some of the health benefits associated with consuming each color category. We are providing samples of the brochure to the Community Garden, as well as the master copy. They will have the option to distribute it as they wish.
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42 NWACC Website Link culty.nwacc.edu/east_original/spring% %2520proje cts/organic%2520physiological%2520chemistry%2520spring % /Organic%2520Physiological%2520Chemistry/Phyt ochemicals.htm
43 References:
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