Benefits Of Spices
Spices are natural ingredients that, due to their composition, contribute to a healthy diet. Many are characteristics of oriental cuisine, and they have been gradually introduced into western gastronomy.
And it is that, in addition to being able to improve the organoleptic qualities of culinary preparations, they contain essential phytonutrients for the proper functioning of the body. Some even serve as adjuvants to prevent diseases, since they have the potential to fight oxidative stress.
These properties make them key ingredients when it comes to reducing DNA mutations, capable of triggering the development of certain complex pathologies.
Spices and their anti-inflammatory capacity
There are spices, such as turmeric, whose anti-inflammatory capacity has been evidenced in scientific literature. For example, an article published in the journal Drug Design, Development and Therapy proposes this spice as a possible treatment for osteoarthritis.
Its frequent inclusion in the diet is also related to a reduction in the risk of developing tumor-type diseases. In addition, it can improve the functioning of some organs. All these benefits reside in its active compound, curcumin, a substance with a marked anti-inflammatory and antioxidant power.
They can reduce the risk of obesity
Another capacity of spices, especially those that contain spice, is to reduce the risk of developing obesity or being overweight. According to an article published in the journal mBio, this is due to the presence of capsaicin, a substance that interacts positively with the microbiota and promotes a reduction in body weight.
The effects of this type of spices, along with the regular consumption of coffee and tea, are adequate nutritional strategies when planning an effective weight loss diet.
As if that were not enough, this substance, characteristic of hot peppers, is able to help fight against low-grade inflammation. It is even used in certain topical sports creams to induce muscle activation and help modulate pain.
Antioxidant capacity
In addition to the anti-inflammatory capacity, many spices have antioxidant potential that can be beneficial for health. An example of this is cinnamon, according to an article published in the journal Lipids in Health and Disease .
This spice helps reduce markers associated with metabolic health, such as insulin resistance. On the other hand, it is capable of modulating the rate of oxidation of LDL lipoprotein, the excess concentration of which is related to the risk of cardiovascular disease.
In addition, it has certain aphrodisiac properties when it comes to increasing sexual desire or potency. It is a very complete ingredient that can be included frequently in the framework of a healthy diet.
Cooking with spices is a wise option
Spices improve the organoleptic qualities of preparations while providing health benefits. For these reasons, it is advisable to introduce them frequently in the diet.
One of the best options is to combine several types of these ingredients. In this way, a higher concentration of phytonutrients is obtained and their effects are improved. Even supplementation with this class of products can be evaluated to ingest higher doses of them.
Within the framework of sports supplementation, the effects of curcumin supplementation on muscle damage and the athlete’s recovery capacity are investigated.
Include spices in your regular diet
When it comes to making a menu suitable for health, spices cannot be absent. Its antioxidant and anti-inflammatory properties help reduce the risk of developing diseases in the medium and long term.
In addition, some of its varieties are able to stimulate weight loss within the framework of a hypocaloric and varied diet. However, these kinds of ingredients do not have magical properties. To notice its benefits it is necessary to enjoy good eating habits.
Finally, it is worth noting the versatility of these ingredients. They can be used to improve the organoleptic qualities of preparations, but it is also possible to introduce them into juices and smoothies to enhance their antioxidant capacity.
