Taking this product relieves nasal congestion and helps the immune system to fight the infection.
Chicken soup, which is so strongly recommended to us by our grandmothers in the cold really has a therapeutic effect.
American researchers learned that a compound found in chicken soup — carnosine — helps the body’s immune system to fight the early stages of the flu. But the authors warn that the effect ends as soon as the soup is excreted from the body. This means that you have to eat them constantly.
The study was not the first on this topic. Over ten years ago, Stephen Rennard of the University medical center of Nebraska has tried to determine what’s the secret to chicken soup. He proved that the soup inhibits the movement of the most common types of white blood cells, neutrophils, which protect against infections.
Rennard theorized that by inhibiting the migration of these infection-fighting cells in the body, chicken soup helps reduce the symptoms of colds. The last test, the soup contained chicken, onions, sweet potatoes, parsnips, turnips, carrots, celery, parsley, salt and pepper.
Scientists have suggested that the combination of nutrients working in synergy and provides a positive effect. Now researchers from the University of Nebraska found that the combination of vegetables and poultry in soup could help alleviate the inflammation of the Airways.
Experience shows that the natural substances in garlic and onions, along with vitamin D stimulates the production of immune cells, called macrophages, while vitamin C has an impact on both levels of neutrophils and interferon. Vitamin a and carotenoids, found in carrots (a common ingredient of the broth, the Foundation of any good soup), will help the production of antibodies, while vitamin E and zinc can affect the concentration of lymphocytes, a type of white blood cells.
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