Consuming one gram of saffron for breakfast improves memory, is the result of research conducted in Thailand.
The study included men and women older than 60 who were diagnosed with diabetes and reported that one gram of saffron improves memory and reduces the risk of diabetes in the early stages.
Participants’ memory was tested before and after consuming saffron, and the result was that participants who had used saffron in the morning had better memory compared to those who had not used this spice.
The findings are published in the Asia Pacific Journal of Clinical Nutrition. Previous studies have shown that diabetics in the middle stages of the disease are more prone to loss of brain volume, which leads to loss of memory and the ability to think.
Saffron comes from a family of ginger from whose roots a sweet and spicy aroma is obtained, slightly bitter and resinous. This spice gives the dishes a golden color, while it has many names like turmeric and yellow root. Saffron is one of the essential ingredients of Indian curry.
Of these two fantastic spices, which is healthier for the body? It depends on the needs of your body.
- GINGER contains: Magnesium, vitamin C, vitamin B6, calcium, zinc, phosphorus, iron, copper.
- INDIA SAFFRON contains: Vitamin B6, potassium, iron, vitamin C, calcium, magnesium.
Turmeric contains more iron than ginger, which is great for people who have low hemoglobin and metabolic problems. Strengthens immunity and helps with flu, heartburn, soothes acne and other skin disorders, stimulates wound healing, lowers blood sugar and bad cholesterol, helps fight excess pounds, cleanses the liver and normalizes the menstrual cycle menstrual.
Ginger helps in the absorption of vitamins and minerals, which is important during weak bone condition and anemia, relieves cold symptoms, aging spots, improves skin condition, reduces joint inflammation, relieves muscle pain, nausea…
Both spices should be included in your daily diet, so get to know your body and find out when, what spices you should use.