The Health Benefits of Spices
Healthy spices, like turmeric, have been used for centuries in India as a curry ingredient, as well as an antiseptic for cuts. Now research has shown that it also can be used for a whole range of illnesses, from cancer to arthritis, and diabetes to Alzheimer’s.
The main active ingredient of turmeric - curcumin, is being used in new clinical trials for the prevention of Alzheimer’s and the treatment for Psoriasis. It is also on a trial for treatment of colon cancer.
Turmeric is not the only spice with health-boosting compounds. New research shows that there are many other ingredients found in spicy dishes like curry, which are linked with therapeutic benefits in many conditions and illnesses. These are from lung cancer, heart disease, asthma, osteo-arthritis, and dementia, to name just a few. Here are the main spices with their health benefits:
CARDOMUM - The dried fruit of a member of the ginger family, it has a pungent, aromatic flavour. Research at the Central Food Technological Institute in India shows that it can have anti-blood clotting effects. Blood samples were tested and it was found that the greater the amount of spice used, the fewer clotting problems there were. The spice is also used in traditional medicine for a number of conditions, including sore throats, indigestion and other digestive problems.
CHILLI PEPPER is the fruit of the capsicum plant, and part of the nightshade family. And a key ingredient in hot curries such as vindaloo. It can prevent or heal stomach ulcers, contrary to the popular belief that too many chillies can cause heartburn, indigestion and ulcers. Researchers have found that chillies can actually block stomach acid production and improve blood flow in stomach tissue. This helps both to prevent and heal ulcers.
Other research has found that gastric ulcers are 3 times less common in parts of the world where large amounts of chillies are eaten, and that chillies can burn up more calories and fat than other spices.
CINNAMON - the spice has a fragrant smell and a sweet aromatic taste, and is found in almost all curry dishes. It is found in the bark of an evergreen tree. Health research has shown that it can lower blood sugar quite significantly in people with diabetes. In research at the U.S Human Nutrition Research Centre, men and women with type 2 diabetes were given cinnamon powder daily.
The results showed that blood sugar levels dropped by 20 percent on average compared to a control group. How it works is not quite clear, but one theory is that the active ingredient in the spice called MHCP mimics insulin in its effect.
CLOVES A clove is the bud of a highly aromatic Asian tropical tree evergreen tree. Cloves have always been used to mask bad breath. Others health uses are: to treat indigestion, diarrhoea, hernia, and ringworm, along with athlete’s foot and other fungal infections. Dentists use clove oil as a detail anaesthetic and to disinfect root canals and is often used in teething gels and toothache remedies.
Clove also kills intestinal parasites, like worms and other digestive problems. Research also shows that it has some antihistamine action. If you have hay fever, clove will give additional relief. CORIANDER although more of a herb than a spice, it is used in curries the world over and is one of the world’s most popular herbs. Its leaves have a strong earthy taste whilst the seeds have an aromatic, fruity flavour. It is also known as Cilantro in some countries.
Health researchers at Andhra University in India have shown that it has more antioxidants than Vitamin C, while a study at the University of Ulster suggests it may help insulin levels in diabetics. It’s also been shown to have beneficial effects on both cholesterol and on colon cancer.
CURRY LEAVES-Fresh curry leaves are highly aromatic. It is a key ingredient in Madras curry and also used in other spicy dishes. Eating curry leaves lowers cholesterol and weight, and may be useful for people with diabetes, according to research.
FENNEL comes from the same family as parsley and carrot. It has a sweet liquorice smell and is mainly used in Madras curry as well as other curries. According to a health study in Iran, it is a powerful pain reliever. In a study for period pain, a group of young women found significant reduction in their symptoms. The herb has also been used to ease indigestion and bronchitis.
FENUGREEK-the leaves and the ground spices from the seeds are used in many sauces, including vindaloo and the hot curries of Sri Lanka. One health study found that fenugreek seeds might be effective against breast cancer by slowing the growth rate of tumours. A study at Tokyo University shows animals given the herb were able to exercise much longer. The plant has also been used with some health benefits for bronchitis, fevers, sore throats, skin irritations, diabetes and ulcers.
GINGER - The spice comes from the underground stems of the Ginger plant and is a staple ingredient in a lot of spicy dishes. A health study shows that it lowers the risk of stomach ulcers, while researchers have used it to reduce joint pain in arthritis.
NUTMEG - the fruit of the nutmeg tree, it is strongly aromatic and used in a range of curry dishes, but mostly found in yellow curry pastes. Nutmeg also boosts males libido, according to health research carried out in India.
TURMERIC As mentioned earlier is a member of the ginger family and its leaves are crushed into the deep yellow spice used to give curries their distinctive colour. The main active ingredient is Curcumin, and it is used in large amounts in almost all curry dishes. It is currently in clinical trials for the treatment of pancreatic cancer, Alzheimer’s and psoriasis.
In Singapore, it has been found to protect against age related changes in the brain and according to a report by researchers in Texas University, it benefits arthritis, diabetes, and cancer due to its effect on the immune system.
Further Reading
|
