Paprika & Cinnamon to Reduce Cholesterol

FOODS that contain cholesterol are generally taste good. But make no mistake, fatty foods that contain cholesterol bad for health. To avoid the bad cholesterol but can still snack foods, fatty foods, you should add spices like turmeric and cinnamon. "Eating fatty foods too often will make the levels of triglycerides (bad cholesterol) become too much so that the risk of heart disease increases. We found that by adding spices in a high-fat diet can reduce triglycerides approximately 30 percent compared to the same food but without the spice, "said Sheila West, Penn State University researcher was quoted as saying Dailymail, Saturday (13/08/2011). To prove this, West and his team provide food for 2 days to 6 men aged 30-65 years who are obese but healthy. Researchers then add 2 tablespoons of culinary herbs in foods that are going to study. In another group of food was added spices. 

 

After that the blood of the participants were taken every 30 minutes for three hours. "In our spicy foods using rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder and paprika. We chose these spices because they have antioxidant activity strong, "said Ann Skulas-Ray, one of peneliti.Ketika snack foods that have antioxidant spice mixture, obtained results of antioxidant activity in blood increased by 13 percent and decreased insulin response persen.West approximately 20 states, many scientists think that oxidative stress contributes to heart disease, arthritis and diabetes.But antioxidants such as spices essential to reduce oxidative stress, thereby reducing the risk of advanced disease kronis. 

 

More West revealed, a dose of spice that is used is equivalent to the antioxidants contained in 5 ounces of red wine or 1.4 ounces of chocolate-Ray hitam.Skulas ensure , that adding two tablespoons of spices in foods will not make people sick stomach. "They enjoy the food and do not have digestive problems. But the participants were told beforehand that they would eat foods that are seasoned and they are willing to do it," tutupnya. 

 

Penelitian is published in the latest issue of the Journal of Nutrition and supported by the McCormick Science Institute and the National Institutes of Health in the United States. The study published in the latest issue of the Journal of Nutrition and supported by the McCormick Science Institute and the National Institutes of Health in the United States.