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The smoothie for reduced risk of Stillbirth
Yield: 2 serving (about 8 ounce each)
1/2 cup sweet potato
1/2 cup olive
1/2 cup pumpkin seed
1 cup rice milk
1. Place all ingredients in a blender and puree about 1 minute
2. Blend on high speed about 1 minute or until the mixture is thick and the ice is well crushed.
3. Serve immediately
The finding of a natural source for reduced risk of Stillbirths has encountered many obstacles, many ingredients showed initially the promising result in animal studies have not produced same potentials in large sample size and mutli centers human trials.
Still birth is defined as the death of fetus in the uterus after 20 weeks of pregnancy or the fetus weighs more than 400 grams (14 oz) before it was born. Most stillbirths occur in full term pregnancies and 1 in 200. Global estimates suggest that at least 3.2 million stillbirths occur annually, with 98% of these occurring in the developing world.
Recent studies back by renowned institution suggested that Pumpkin seed(zinc), olive (Omega 3 fatty acids) and Sweet Potato(Vitamin E) may consist a therapeutic value for reduced risk and treatment of oxidative stress in induction of diseases and syndromes.
Pumpkin seed or pepita is an edible seed of a pumpkin with flat, dark green color, genus Cucurbita and belongings the family Cucurbitaceae. The origin of pumpkins is unknown, although many people believe that they have originated in North America. According to a double-blind, randomised controlled trial, Egypt, some pregnant women aged 20–45 years with low serum Zn level below the estimated median for the gestational age are associated to higher risk of pregnancy complications and early neonatal infection(1).
The Smoothie of Sweet Potato, Olive and Pumpkin Seed may hold a key for further studies in production of effective natural ingredients for prevention of stillbirth without inducing adverse effects.
Women who are pregnant with increased risk of stillbirth due to family history, ... should drink at least one cup or more daily, depending to the digestive toleration.