There are many condiments in your kitchen cupboard, which have a positive effect on brain health and function. These condiments are usually included in holiday cooking, which adds a special sense of ceremony to our holiday celebrations. Spices and herbs have a long history as a safe part of human diet and traditional health practices.
Many herbs and spices contain nutrients beneficial to the brain. The following are the seasonings in cakes, biscuits, bread and favorite pickles that are most likely to be served during the festival.
Cinnamon is a kind of bark native to Southeast Asia, which has been proved to have antioxidant, antidiabetic and antibacterial properties. Animal studies have found that spice extracts can help protect laboratory rats from cognitive impairment and brain damage related to oxidative stress. The brain benefits of eating cinnamon include reducing inflammation, improving memory, improving attention and enhancing cognitive ability. Sprinkle cinnamon into coffee, add fresh fruit, or mix with breakfast oatmeal. Even better, enjoy cinnamon bread!
Nutmeg grows on an evergreen plant native to Indonesia. This spice contains many compounds, which can improve mood, help relieve pain, relax blood vessels and lower blood pressure. Nutrients found in nutmeg may help to slow down the cognitive decline of patients with Alzheimer's disease and promote the recovery of brain tissue after stroke. Sprinkling hot milk seems to help induce sleep. Perfect with baked goods, or added to egg dishes, casseroles and even hamburgers. Try adding it to brown rice or grinding it on whipped cream.
Clove is made from the dry buds of the evergreen clove tree, which is also native to Indonesia. This perfume has antioxidant capacity. Compared with other 1, 100 foods, it was found that the antioxidant capacity of clove was three times that of the second highest source oregano. Clove is also a natural anti-inflammatory and antibacterial agent, a local anesthetic, and has been found to have antifungal properties. A compound found in clove has been proved to be 29 times stronger than aspirin in helping prevent thrombosis. Delicious food is added to baked goods, cooked grains, bean soup and peppers, applesauce, smoothies and cooked grains.
This spice is made from the root of ginger and has been proved to be an effective analgesic. Its active compound is similar to capsaicin, another famous analgesic found in pepper. This perfume also helps to reduce nausea, control inflammation, resist the activity of free radicals that destroy cells, act as a blood thinner, and has been found to help protect brain cells from degeneration associated with Alzheimer's disease. 800 mg of ginger extract every day can improve working memory and attention. Use ground fresh ginger in salad dressing and marinade. Ginger is cooked with vegetables, such as pumpkin, sweet potato and mung bean. Add ginger powder to baked goods, tea or fruit smoothies.
Cardamom is a relative of ginger and turmeric, which has antibacterial and antioxidant properties and helps to protect brain cells from free radical damage. Eating only 1/2 teaspoons a day for three months, plus a healthy diet, will help normalize blood pressure and reduce the risk of stroke by relaxing arteries and myocardium. Brew coffee or tea with cardamom, add it to stew or soup, or sprinkle it into batter and dough to make delicious baked goods. It is also delicious with smoothies and hot breakfast cereals.