Open AccessAn update of Åhlberg (2021a): A profound explanation of why eating green (wild) edible plants promote health and longevity
Author(s) -
Åhlberg Mauri K.
Publication year - 2022
Publication title -
food frontiers
Language(s) - English
Resource type - Journals
ISSN - 2643-8429
DOI - 10.1002/fft2.148
Subject(s) - caffeic acid , longevity , phytic acid , carotenoid , chemistry , biochemistry , biology , food science , genetics , antioxidant
Last year I found 52 health‐promoting ions and compounds that all green (wild) edible plants share. According to experimental research, of these 52 compounds and ions, ten compounds and ions prevent Alzheimer's disease. Later, I have found four new similar compounds in the current article that promote health and longevity: 1) acetylcholine, 2) choline, 3) phytic acid, and 4) terpenoids. According to the latest experimental research, from the 56 health‐promoting compounds and ions, the following 16 substances prevent Alzheimer's disease: (1) alpha‐linolenic acid, (2) ascorbic acid, (3) carotenoids, (4) caffeic acid, (5) choline, (6) dietary fibers, (7) flavonoids, (8) lutein, (9) melatonin, (10) phenolic acids, (11) phenolic compounds, (12) phytic acid, (13) polyphenols, (14) polysaccharides, (15) silicon and silicates, and (16) terpenoids. In this update, I discuss the nature of generalization in plant science and human nutrition science. Statistically, random sampling is not possible. Purposeful sampling is the best option. Accordingly, strictly statistical inferences are not possible. The best available options are theoretical generalizations from the best‐case studies. However, when researchers use experimental designs to test whether plant substances promote health and longevity and make statistical assumptions, they use statistical inferences and generalizations.