Vitamins & Minerals

This article delves into the nutritional powerhouse that is broccoli, exploring its multifaceted health benefits. From its rich array of vitamins and minerals to its potent antimicrobial properties and anti-inflammatory prowess, broccoli stands as a stalwart in promoting overall well-being. The cruciferous vegetable broccoli is a rich source of several important nutrients, including fiber, vitamins (A, C and K), minerals (calcium, potassium and iron) and antioxidants. It has also been shown to contain bioactive compounds such as glucosinolates, sulforaphane and indole-3-carbinol, all of which have been shown to have significant health-promoting effects. Through a comprehensive examination of its components, we uncover the science behind broccoli's positive impact on human health. As we unravel the layers of its nutritional prowess, this article serves as a guide to understanding and appreciating the bountiful benefits that broccoli brings to the table.

Cancer remains a formidable global health challenge, necessitating a multifaceted approach for prevention and treatment. Recent research has shed light on the intricate interplay between micronutrients and gene regulation in antioxidant vitamin pathways, unveiling promising avenues for enhancing the body's natural defenses against cancer. This article explores the pivotal role of micronutrients, particularly antioxidant vitamins, in modulating gene expression and influencing key pathways involved in cancer prevention. By understanding the molecular mechanisms at play, we can harness the power of nutrition to nourish the fight against cancer.

Cruciferous vegetables, a diverse group of nutrient-packed plants, have gained widespread attention for their potential health benefits. This article delves into the intricate world of cruciferous vegetables, examining the variations in nutrients and antioxidant content across different varieties. From kale and broccoli to cauliflower and Brussels sprouts, each member of the cruciferous family offers a unique blend of essential vitamins, minerals and powerful antioxidants. Understanding these variations not only enhances our appreciation for the nutritional diversity within this vegetable group but also empowers individuals to make informed dietary choices for optimal health.

Kigelia pinnata, commonly known as the sausage tree, is a remarkable plant native to the African continent. The tree is renowned for its distinctive fruits, which have been a subject of scientific interest due to their potential health benefits. This article explores the antioxidant power, anti-cancer potential and phytochemical profiling of K. pinnata fruits. Through a comprehensive review of existing literature and recent studies, we delve into the phytochemical composition that contributes to its medicinal properties. The antioxidant-rich compounds present in these fruits play a crucial role in neutralizing free radicals, while emerging research suggests promising anti-cancer properties. Understanding the biochemical makeup of K. pinnata fruits provides insights into their therapeutic potential and opens avenues for further research in the field of natural medicine.

Broiler breeder stocks are characterised by low egg fertility and hatchability which could be mitigated by dietary Vitamin E (VE) supplements. The optimum vitamin E requirements for efficient production by Arbor Acres plus broiler breeder hens in Ibadan were investigated in this study. Arbor Acres plus broiler breeder hens (n=180) weighing 3.85 ± 0.49 kg, aged 30 weeks were randomly allotted to diets supplemented with synthetic VE at 0, 20, 40, 60, 80, 100 IU/kg for eight weeks in a completely randomised design. Hatchability of 86.4 ± 1.9% in hens fed diets supplemented with 100IU was significantly lower (p<0.05) than in those on 0 (93.3 ± 1.8%), 20 (92.9 ± 2.0%), 40 (96.9+1.5%), 60 (93.2 ± 0.9%) and 80 IU (91.2 ± 1.7%). Weight of 42.9 ± 1.3 g in chicks on 40 IU was significantly higher (p<0.05) than 36.9 ± 1.5 g (0IU), 40.2 ± 1.3g (20IU), 39.1 ± 1.2 g (60IU), 40.0 ± 0.6 g (80IU) and 39.3 ± 0.6 g (100IU). The relationships between VE inclusions and hatchability (R2=0.63); and chick weights (R²=0.56) were quadratic and cubic, respectively. Optimal egg hatchability of 94.8% and chicks’ weight of 41 g were achieved with diets supplemented with 37 IU/kg and 24 IU/kg supplemental VE inclusions, respectively. Thus, the dietary supplement of vitamin E enhanced the fertility and hatchability of Arbor Acres plus breeder broiler hens in Ibadan, Nigeria.