Understand how the spice works within the body, what the restrictions are and how to use saffron correctly
or saffron It can be considered a species of medicinal plant, from the same family as ginger. It is an Asian spice, widely used in Indian cuisine and which began to spread around the world through ancient Arab traders.
With a strong and intense flavor, saffron has become a tasty condiment for meats, vegetables, soups and savory dishes in general. Not everyone, however, is aware of the many benefits it can bring to the human body. “This spice also acts as a natural and herbal medicine, a powerful food and dietary supplement,” says nutritionist and endocrinologist, Dr. Gabriela Abdo Camargo.
Therefore, the expert separated four important reasons for including saffron in the diet. Watch:
1 – Strengthen the heart – Saffron, according to Dr. Camargo prevents the accumulation of “bad” cholesterol and, consequently, protects the heart, reducing the chances of a possible heart attack or stroke. In addition, the specialist also reveals that science has found that curcumin – a substance found in the plant – reduces the risk of heart failure.
2 – Makes you younger – According to the nutritionist, many studies indicate that these properties present in saffron are mainly attributed to carotenoids – crocin and safranal – with antioxidant properties and selective free radical collectors. Factors that also fight premature aging.
3 – Prevents diabetes – This substance can also prevent the development of diabetes. Dr. Camargo states that a study conducted with pre-diabetics included saffron extract in their diet for nine months. One group actually consumed the plant, but the other did not. At the end of the research, none of the subjects who received doses of the spice developed type 2 diabetes.
4 – Fights inflammation – Widely used in Indian cooking, saffron extract is a spice with anti-inflammatory properties. According to the nutritionist, it increases the resistance of cells to oxidative damage, as well as reducing inflammatory processes in the body. Not to mention that the consumption of the spice still inhibits the growth of bacteria, parasites and fungi, which cause diseases.
“One of its main active compounds is curcumin. Its anti-inflammatory mechanism of action acts in the arachidonic acid cascade, that is, in the inflammatory cascade, inhibiting the molecules involved in the inflammatory process. This inhibition occurs in a modular way and, therefore, involves several biological phenomena that interfere with cellular activations and molecular signals, defining the anti-inflammatory therapeutic activity “, completes the specialist.
How to use saffron and its contraindications
“In the diet, freely use the powdered seasoning in soups, breads, cakes, biscuits, omelettes and tapioca. Also, there is no restriction for use in poultry, meat and stews, vegetables, rice, beans, peas, etc. . The powdered version can still be used in juices and sprinkled in salads and soups, but it is worth remembering that saffron is contraindicated during pregnancy, breastfeeding and for children under the age of four, “concludes the dr. Camargo.
Source: Sports life
Source: Terra
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