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Eat With Me Goodness Of Indian Spices
Hey Desidieters ! This is a quick question for you what are the first thing that come to your mind when asking about Indian food?
Hot, spicy, oily, fatty, bad for you, difficult and time consuming to cook……..Indian food ,though hugely popular, is highly misunderstood. Did you know that Indian cooking uses spices like turmeric, chilies, cumin, coriander, garlic etc…..all of which have medicinal and antioxidant properties.
Spices having antioxidant properties can be applied for preservation of lipids and reduce lipid peroxidation in biological system. The potential antioxidant activities of selected spices extracts (water and alcohol) were investigated on enzymatic lipid peroxidation. Water and alcohol extract (1:1) of commonly used spices (garlic, ginger, onion, mint, cloves, cinnamon and pepper) dose- dependently inhibited oxidation of fatty acid. Among the spices tested it is seen that antioxidant activities highest to lowest in order of cloves , cinnamon , pepper , ginger , garlic ,mint and onion. The antioxidant property of the commonly used spice extracts are retained even after boiling for 30 min at 100 degree c , indicating that the spices constituents are resistant to thermal denaturation also. So, it can be said that the spices are not only adding flavor to the food but also adding the antioxidant property, which possess potential health benefits.
§ Turmeric: It has anti-inflammatory, antioxidant activity which can prevent Alzheimer’s disease.
§ Chillies: It releases feel-good endorphin-boost the metabolism temporarily helping the body to burn fat.
§ Cumin: It is rich source of natural painkillers Salicylate.
§ Curry Leaf: It can be able to lower cholesterol and help in weight loss.
§ Coriander: Its aids digestion and help to fight against allergic reaction.
§ Ginger: This most useful spice boosts of medicinal qualities that help lowering cholesterol , boost metabolism and kill cancer cells.
§ Fennel: It armed with phyto-nutrients and antioxidants, cancer cells have nothing but to accept defeat when there is fennel. Because ‘Anethole’ is there as to resist cancer cell, which suppresses the enzymatic regulated activities behind cancer cell multiplication.
§ Saffron: It contains a natural carotenoid dicarboxylic acid called ‘Carocetin’ the size of tumor by half, guaranteeing a complete good bye to cancer.
§ Cinnamon: Take half teaspoon of cinnamon powder everyday and keep cancer risk away. It’s a natural food preservative and a source of iron and calcium. Useful to reduce tumor growth and blocks the formation of new vessels in human body.
Keya Mukherjee-I possess the necessary know how of current diet trends and subsequent disease prevention through diet
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