What’s In the Chicken Soup

Chicken soup is food that we usually consume on a daily basis. Usually, the soup usually contains meat and vegetables. Typical soup broth with delicious broth. Behind the deliciousness of the soup, it turns out that it also has many health benefits.

Consuming soup can increase stamina when we are sick, increase immunity, good for digestion, are useful as anti-inflammatory (reduce inflammation), and of course contain various nutrients from vegetables.

A study on the benefits of chicken soup shows that chicken soup can provide a mild anti-inflammatory effect. One example can reduce the symptoms of an upper respiratory tract infection. (Rennard et al, 2000).

So chicken soup is one of the right choices for consumption when you are sick, especially diseases related to breathing.

Ingredients of broth

The broth from soups is usually made from bone broth and animal connective tissue. According to a study, bone broth contains gelatine which is derived from the amino acid’s glutamine and glycine.

These two amino acids can bind to fluids in the digestive tract and help food pass through the tract more easily so that the digestive process becomes smoother (Wang et al, 2015).

Glutamine protects the function of your intestinal wall. Thus, relieving conditions of digestive disorders such as colitis (Samonina et al, 2000). Hence, Gelatine found in bone broth can help improve digestive function and protect the intestinal wall.

Presentation

Chicken soup usually contains vegetables, including carrots. Carrots have a myriad of benefits because they contain beta-carotene, an antioxidant that gives carrots their bright orange color and can help in cancer prevention (Mdziniso, P, et al, 2006).

In addition, a research fact reveals that for every serving of carrots per week, can reduce the participant’s risk of developing prostate cancer by up to 5% (Xu, X., et al, 2014). Another study shows that eating carrots can reduce the risk of lung cancer in smokers as well.

Compared with those who ate carrots at least once a week, smokers who did not eat carrots had a three times greater risk of developing lung cancer (Pisani, P et al, 1986). Apart from that, carrots are also rich in vitamin C, vitamin K and potassium.

Beta carotene contained in carrots can be transformed in the body into vitamin A. Therefore, do not skip carrots to be included in chicken soup because their high antioxidant content can help reduce the risk of lung and prostate cancer.

Composition Other Than Carrots

Of course, not only carrots, chicken soup should also be filled with other colourful vegetables to get a variety of nutrients, such as broccoli.

This green tree-like vegetable is rich in sulfur-containing plant compounds known as glucosinolates, as well as sulforaphane, a byproduct of glucosinolates (Vasanthi, H. R., et al, 2009).

Sulforaphane compounds are important because they have been shown to have a protective effect against cancer. In one animal study, sulforaphane was able to reduce the size and number of breast cancer cells while also blocking tumor growth in mice (Li, Y et al, 2010). Regularly eating broccoli can also help prevent other chronic diseases.

Broccoli Sprouts Facts

As is the fact in an animal study in 2010 found that consuming broccoli sprouts can protect the heart from oxidative stress (an imbalance of antioxidants with free radicals) that causes disease by significantly reducing oxidant levels (Akhlaghi, M., & Bandy, B., 2010).

In addition to its ability to prevent disease, broccoli also contains a variety of nutrients that are useful for maintaining and improving health.

To maintain health, various types of nutrients are needed. Various nutrients can be obtained from a combination of several types of vegetables such as carrots, broccoli, and other vegetables.

Do not forget the bone broth, which gives a distinctive taste of the delicacy of chicken soup, it also has important benefits for health. Therefore, chicken soup is the right choice of food because it is delicious and rich in benefits.

Contributor: Hafshah Farah Fadhilah 4th semester student of Bachelor of Nutrition, FKM UI

Reference :

Rennard, B. O., Ertl, R. F., Gossman, G. L., Robbins, R. A., & Rennard, S. I. (2000). Chicken soup inhibits neutrophil chemotaxis in vitro. Chest, 118(4), 1150-7. Retrieved from https://search.proquest.com/docview/200475734?accountid=17242

Wang, B., Wu, G., Zhou, Z., Dai, Z., Sun, Y., Ji, Y., Li, W., Wang, W., Liu, C., Han, F., & Wu, Z. (2015). Glutamine and intestinal barrier function. Amino acids, 47(10), 2143–2154. https://doi.org/10.1007/s00726-014-1773-4

Samonina, G., Lyapina, L., Kopylova, G., Pastorova, V., V, Bakaeva, Z., Jeliaznik, N., Zuykova, S., & Ashmarin, I., I (2000). Protection of gastric mucosal integrity by gelatin and simple proline-containing peptides. Pathophysiology : the official journal of the International Society for Pathophysiology, 7(1), 69–73. https://doi.org/10.1016/s0928-4680(00)00045-6

Mdziniso, P., Hinds, M. J., Bellmer, D. D., Brown, B., & Payton, M. E. (2006). Physical quality and carotene content of solar-dried green leafy and yellow succulent vegetables. Plant foods for human nutrition (Dordrecht, Netherlands), 61(1), 13–21. https://doi.org/10.1007/s11130-006-0003-y

Xu, X., Cheng, Y., Li, S., Zhu, Y., Xu, X., Zheng, X., Mao, Q., & Xie, L. (2014). Dietary carrot consumption and the risk of prostate cancer. European journal of nutrition, 53(8), 1615–1623. https://doi.org/10.1007/s00394-014-0667-2

Pisani, P., Berrino, F., Macaluso, M., Pastorino, U., Crosignani, P., & Baldasseroni, A. (1986). Carrots, green vegetables and lung cancer: a case-control study. International journal of epidemiology, 15(4), 463–468. https://doi.org/10.1093/ije/15.4.463

Li, Y., Zhang, T., Korkaya, H., Liu, S., Lee, H. F., Newman, B., Yu, Y., Clouthier, S. G., Schwartz, S. J., Wicha, M. S., & Sun, D. (2010). Sulforaphane, a dietary component of broccoli/broccoli sprouts, inhibits breast cancer stem cells. Clinical cancer research : an official journal of the American Association for Cancer Research, 16(9), 2580–2590. https://doi.org/10.1158/1078-0432.CCR-09-2937

Akhlaghi, M., & Bandy, B. (2010). Dietary broccoli sprouts protect against myocardial oxidative damage and cell death during ischemia-reperfusion. Plant foods for human nutrition (Dordrecht, Netherlands), 65(3), 193–199. https://doi.org/10.1007/s11130-010-0182-4

Vasanthi, H. R., Mukherjee, S., & Das, D. K. (2009). Potential health benefits of broccoli- a chemico-biological overview. Mini reviews in medicinal chemistry, 9(6), 749–759. https://doi.org/10.2174/138955709788452685

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