Curcuma, ginger and pepper are invaluable spices that are found in almost every kitchen. The ingredients they contain will not only warm up on autumn and winter evenings, but also help the body fight viruses.
CURCUMA
Long turmeric, called curcuma or Indian saffron, is a spice that met with great interest from both the medical / scientific world and food lovers (turmeric is used on a large scale for improving the color and durability of dishes). The main ingredient in turmeric is starch, a smaller part are proteins as well as vitamins and minerals. Curcumin contained in turmeric deserves special attention. This compound works widely both at the cell level and throughout the body. It can affect many biomolecules, including proteins.
Antioxidant and anti-inflammatory properties are two basic mechanisms explaining most of the effects of curcumin.
Due to the above-mentioned properties, curcumin is used as a supporting substance in the treatment of metabolic syndrome, arthritis, anxiety and hyperlipidemia, as well as exercise-induced inflammation and muscle soreness. Curcumin increases regeneration and then efficiency of active people organisms.
Curcumin is also successfully used as a support in the treatment of dry eye syndrome, conjunctivitis, glaucoma and ischemic retinopathy. In addition, studies on the effects of curcuminoids on neurodegenerative diseases, such as Alzheimer’s or Parkinson’s disease, depression, have proved to be very promising.
Curcumin is a well-tolerated and non-toxic substance. However, low bioavailability and poor water solubility limit it. Recent advances in the formation of curcumin complexes with other substances have alleviated this problem. Studies have shown that the absorption of curcumin is increased by the addition of such compounds as e.g. piperine (a component of pepper). Piperine is the main active ingredient in black pepper, and when combined with curcumin, increases its bioavailability by up to 2000%. This is a milestone in improving the absorption and high concentration of curcumin in tissues.
PEPPER
Piperine is an alkaloid accumulated mainly in the top cover of peppercorn, which determines its characteristic hot taste. Piperine stimulates the secretion of digestive enzymes and helps the digestion of food. It also has antibacterial, antioxidant, anti-inflammatory and analgesic properties. The mouse study also showed that both piperine and alcoholic extract of the Piper longum plant have a toxic effect on cancer cells
Piperine is the main active ingredient in black pepper, which when combined with curcumin increases its bioavailability by up to 2000%! This is a milestone in improving the absorption and high concentration of curcumin in tissues.
Piperine increases the absorption of not only curcumin, but also other ingredients such as beta-carotene, selenium, and group B vitamins. It also facilitates the absorption of coenzyme Q10.
GINGER
Ginger is one of the oldest spices and is therefore widely used in many cuisines around the world. It contains a number of volatile oils and oleoresins, as well as important macroelements such as phosphorus, magnesium and potassium. Ginger root is valued for its bioactive substances with antioxidant and anti-inflammatory properties that can favorably affect the human body. These include gingerols and shogaoli with proven anti-cancer, antioxidant, anti-bacterial, anti-inflammatory and anti-allergic properties, as well as effects on the central nervous system.
It has been proven that due to its anti-inflammatory effect, ginger can reduce muscle pain after intense physical activity, prevent cancer, angiogenesis and metastasis, induction of apoptosis and inhibition of cell cycle progression. In addition, it works favorably in conditions of cardiovascular disorders, diabetes and gastrointestinal disorders.
Probiotic bacteria and bioactive ingredients contained in plants are the best, natural support for the body. However, it is worth ensuring the right form of the probiotic and introducing live, active probiotic bacteria.
