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La această concluzie au ajuns nutriţioniştii de la Universitatea Nebraska din Lincoln (SUA), care au constatat că aceste plante au o influenţă pozitivă asupra stării de sănătate atunci când sunt incluse în dietă. Datorită puternicului efect antioxidant, aceste condimente, fie că sunt consumate în stare proaspătă, fie uscate, scad riscul îmbolnăvirii de cancer, de boli cardiovasculare şi cresc durata de viaţă.
