Turmeric is one of the most beneficial roots for our body and has a significant amount of curcumin. This substance with anti-inflammatory property is responsible for the golden yellow pigmentation of the spice. If you want to know more about the benefits of saffron, then keep reading!
It is as old as writing and spread across continents, but it is believed to have been first discovered in Asia or Greece. Because of this, it is common to find this spice in dishes from different cultures and adding unique flavors.
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Saffron is widely used in natural and herbal medicines and is a powerful food and dietary supplement. In addition, it has several advantages for our body.
good for your heart
Saffron prevents strokes and heart attack and this is due to the substance curcumin, which prevents the accumulation of bad cholesterol and reduces the risk of hypertension.
In addition, more recent studies have concluded that this ingredient also improves blood circulation and heart failure.
eternal youth
Many studies point to saffron as an aging inhibitor, because in its components we find carotenoids such as crocin and safranal: they have antioxidant properties and are radical scavengers free.
Because they are antioxidants, they help to reduce the natural aging of the skin, caused by the wear and tear of the everyday life such as sunlight, stress, pollution, tobacco, alcohol and even industrialized products rich in fats.
against diabetes
This substance is indeed powerful in controlling blood glucose, as seen in a study in which used two groups with predisposition to diabetes: group 1 used a curcumin substrate for 9 months and not another. At the end of the experiment, the members of group 1 did not develop type 2 diabetes.
inflammations
Its anti-inflammatory capacity also brings benefits in increasing cell resistance to oxidative damage, which reduces the body's inflammatory process.
In addition, consumption of saffron extract also inhibits the growth of bacteria, parasites and even fungi that can cause various diseases in our body.
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