Main Page > Nutritional compositions > Eye health
Nuts are a very handy and healthy option, for example as a snack, because they contain a lot of healthy and soft fats, as well as protein, fiber, vitamins, and minerals.
Nuts are very calorie-dense, so even a small amount is enough to provide a substantial boost of energy. The fat in nuts is good, unsaturated, soft plant fat, which is rich in omega-3 fatty acids. Nuts are therefore an extremely heart-friendly addition to anyone's diet.
More nuts and seeds:
- More unsaturated fat and plant protein
- More dietary fiber
- More water-soluble vitamins and many minerals
Substances that affect gut health support the gut microbiota, digestion, and bowel function.
Fiber is the most important 'fuel' for the gut microbiota.
Fiber feeds good bacteria.
Gut bacteria use polyphenols to their advantage, and they can support the diversity of the microbiota.
Atherosclerosis = (arterial) fatty hardening disease, arteriosclerosis, arteriosclerosis | a disease in which fatty deposits accumulate in the inner layer of large and medium-sized arteries, which later form connective tissue and which may calcify, resulting in narrowing of the arteries and hardening of their walls
Cholesterol = e.g. the most common sterol in the human body found in cell membranes, which is e.g. the starting material for the synthesis of bile acids and steroid hormones, which travels in the blood attached to lipoproteins and which is deposited on the walls of blood vessels in atherosclerosis
HDL cholesterol = "good cholesterol"; cholesterol that is part of HDL (high-density lipoprotein) (in blood plasma, serum), a high concentration of which protects against coronary artery disease and generally against atherosclerosis (arteriosclerosis)
LDL cholesterol = "bad cholesterol"; Cholesterol, a component of LDL, whose high concentration in blood serum/plasma is one of the three most important risk factors for coronary artery disease and atherosclerosis in general
Sterol = sterols found in plants, closely resembling cholesterol in molecular structure, which are not absorbed from the human intestine and which also prevent cholesterol from being absorbed
