This entry was posted 4 years, 1 month ago.
June 11, 2012
Curry seasoning (which is actually a mixture of spices like cumin, red pepper, turmeric, coriander, fenugreek, and other additional ingredients) is not something we all like. However, there are a great deal of curry fans and a huge number of meals have great taste and much be cooked only with this spicy ingredient. Cooking with curry and other spices like chilly peppers is especially common in traditional cuisines of southern nations, including Mexican cuisine, Argentinean cuisine, the Mediterranean cuisines, South Asian cuisines, and so on. Curry spice is used primarily for poultry and meat seasoning . There are numerous advantages of using curry spice (in moderation, certainly) for your daily dishes, including better blood circulation and improved fat burning, boosting the function of the immune system and reduced risks of cancer, improved digestion and lower chances of suffering from aging-related diseases.
There are good news for those who love curry. According to the findings of a group of scientists from the Chinese University of Hong Kong, cooking with curry can be a very good idea for those who are diagnosed with cardiovascular problems or have increased risks of this kind of diseases. Chinese experts published the results of their study stating that using chilly peppers and curry on a regular basis can be a very good natural solution for protecting ourselves from a heart disease and other related health conditions. These amazing properties must be contributed to such components of curry spice as capsaicinoids, which were proven to lower LDL bad cholesterol levels in the blood, as well as lower blood pressure and balance the function of our cardiovascular system.
The study involved experiments with two groups of hamsters. Both were fed on high-cholesterol diet. One group was additionally given certain foods rich in capsaicinoids like the ones in curry spice, and the other control group was fed with the capsaicinoids-free foods. The effects of using curry-like foods were the following: increased breakdown and elimination of LDL bad cholesterol, resulting in lower levels of it. But that’s not all! In addition to that, capsaicinoids were found to block the action of a certain gene which controls arteries contraction, this way slowing down circulation and causing less blood flow to heart an other body organs. Therefore, blocking this action helped increased blood flow to heart.
Dr Zhen-Yu Chen, one of the study leaders, said that the research brought to light new interesting facts related to the action of capsaicinoids, their effects on cholesterol levels and our cardiovascular system function. He underlined that chilly peppers and curry seasoning are considered the best sources of capsaicinoids which can be used by everyone who has no related allergies and sensitivity. However, Dr. Zhen-Yu Chen warned that cooking with curry or consuming chilly peppers should be in a controlled manner. “A good diet is a matter of balance. And remember, chilies are no substitute for the prescription medications proven to be beneficial. They may be a nice supplement, however, for people who find the hot flavor pleasant,’ the scientist said. The findings of this research were published in the European Journal of Nutrition and can be found here.
Author Info: Hi! My name is Carla and I am a 5th year medical student at HYMS. I am interested in alternative medicine and I have done months researching the topic of herbal medicine. Besides, I like interviewing people and learning more about their experiences with one or another type of herbal treatments. I am willing to contribute to this site with my knowledge, and I would be happy to help you out to the best of my ability with any specific questions or problems related to alternative medicine.