As National Curry Week starts we show you how your favorite spicy meal can boost your health.
Tumeric: The yellow spice that gives curry its color has long been used worldwide as an anti-inflammatory, antiseptic and antibacterial agent, thanks to a chemical in it called curcumin. Curcumin is also thought to be able to protect liver and kidney function, ward off Alzheimer's disease and even kill cancer cells.
Chili: Chilis raise the heart rate, increase perspiration and release endorphins due to capsaicin, a substance which gives chilis their "heat." Capsaicin is commonly used as a painkiller to help manage arthritis, diabetic neuropathy, shingles, postmastectomy pain and headaches as it depletes the level of pain-perception molecules in the bloodstream. But the pepper component also dilates the blood vessels, thereby increasing blood circulation and reducing blood pressure. It may also help stave off cancer. Researchers at Cedars-Sinai Medical Center discovered capsaicin can kill off prostate cancer cells in the laboratory, although further human trials are needed.
Ginger: Ginger is traditionally used to help digestion and reduce inflammation, as the root helps neutralize stomach acid. Effective at reducing nausea and vomiting in pregnancy, ginger may also reduce cholesterol if eaten in high doses and could reduce blood clotting, according to the British Nutrition Foundation. It may also help protect against bowel cancer.
Garlic: Perhaps the best known ingredient in curry, garlic contains a chemical called allicin, which works to dilate the blood vessels and lessen the chance of blood clots, thereby reducing the risk of thrombosis. Both cooked and raw garlic have been found to have medicinal properties, according to the British Nutrition Foundation. However, to have a fully positive effect on one's health, around two to three cloves of garlic should be consumed every day to release the necessary levels of allicin in the body.
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