Condimentele care scad riscul îmbolnăvirilor de afecțiuni grave
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Nutriționiștii americani susțin că radicalii liberi, care îmbătrânesc organismul, pot fi combătuți de efectul unor anumite condimente precum: salvia, busuiocul, ardeiul iute, ghimbirul, scorţişoara şi şovârful.
Aceasta este concluzia unui studiu, realizat de nutriţioniştii de la Universitatea Nebraska din Lincoln (SUA). Specialiştii renumitului for universitar au constatat că cele şase condimente au o influenţă pozitivă asupra stării noastre de sănătate atunci când acestea sunt incluse în dietă. Datorită puternicului efect antioxidant, cele șase condimente, pe care le putem procura de la magazinele Plafar, când sunt consumate în stare proaspătă sau uscate, scad riscul îmbolnăvirii de cancer, de boli cardiovasculare şi sunt eficiente pentru o longevitate sănătoasă.
