It contains cardioprotective compounds.
Cholesterol is a major cardiovascular risk factor. It promotes the formation of atheroma plates in the arteries, their narrowing, and if nothing is done, their occlusion. In case of high cholesterol, it is advisable to follow a particular dietetic diet, in particular by limiting fatty meats, cold cuts and alcohol, while increasing the rations of vegetable fibers and full products (bread, pasta, rice …). Good news, a very popular spice in oriental kitchen can also help lower bad cholesterol.
Many studies attest to its effectiveness for heart health. Malaysian researchers have notably explained in their works that “Cholesterol levels have been lowered and kept at healthy levels”thanks to its consumption. Its effectiveness also allows “Maintain a healthy cardiovascular system”. These effects are due to the content of the crocine, crottering and picrocrocine spice, from compounds to antioxidant, anti-inflammatory and cardioprotective properties. “The Crocine […] exerts its hypolipidemating effect by inhibiting pancreatic lipase, which leads to the malabsorption of fats and cholesterol. In addition, crocine could increase HDL levels (“good” cholesterol editor’s note) “continue the researchers. The crocine finally gives its dark red color to the spice, extracted from the threading part of the flower CROCUS Sativus L.called “stigma”. Have you recognized it?
It is of course saffron, considered the most expensive spice in the world, since it is sold between 30 and 40 euros per gram. He is from Asia, and widely cultivated in Iran, India and Mediterranean regions. Its use is wide since we find saffron in dishes, drinks, cosmetics, but also in traditional medicine. In China, India and Spain, saffron is largely prescribed to prevent and treat cardiovascular disease, but also liver disease, infertility problems or type 2 diabetes.
In the oriental kitchen, saffron is particularly appreciated in meat, fish or vegetable dishes. Quantity, Spanish researchers recommend in a study a “Daily consumption of 50 mg of ground saffron of the AOP type” Safran la Mancha […] infused in 200 ml of drinking water and taken for 93 days (about 3 months) “to be able to benefit from his “Hypchocholesterolemic effects”. Like many spices, the saffron is toxic to high doses (> 1.5 g/d), but given its price, the risk is considered low.