Spices (access the book)
The generous and varied use of spices enriches the flavor, smell, and appearance of food. To this we must add the important benefits in the prevention of the diseases that affect us the most, as well as in the maintenance of a good state of health. You can find an update on the subject in this book.
Spices that reduce the risk of suffering cancer from and other diseases!
This book describes the origin, traditional uses, main bioactive compounds, and beneficial health properties of spices. The studies carried out have verified a series of beneficial health properties, such as anti-inflammatory, antioxidant, antimicrobial, antifungal, antiviral, analgesic, antipyretic, antispasmodic, antidiabetic, nephroprotection, cardioprotective, neuroprotective, and anticancer, among others. Adhering to a diet with frequent and varied use of spices is a healthy diet with a very interesting role in protecting against the diseases that most affect the population. Despite this, spices should not be used as remedies to treat diseases; it is the family doctor who will guide the treatment of different ailments. Rather, they are an excellent complement to food to maintain well-being and good health.
35 spices have been included in the book:
Annatto, caper, garlic, celery, mugwort, saffron, cinnamon, cardamom, onion, cloves, cumin, turmeric, juniper, lavender, tarragon, galangal, peppermint, hyssop, ginger, bay leaf, mace, mint, mustard, nutmeg, parsley, paprika, pepper, pennyroyal, rosemary, sage, savory, tejpat, thyme, vanilla, and zedoaria.
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