Like saffron, lutein and zeaxanthin provide powerful antioxidants that help to neutralize free radicals and protect the macula and delicate structures of the eyes from damage.[11,12].
If you don't have whole cumin seeds, don't worry because there are other spices you can use in its place. According to The Spruce Eats, some of the best substitutes for cumin spice are ground coriander, caraway seeds, garam masala and chili powder.
17 8 Tips in Preparing and Cooking Chicken Paprikash Additionally, paprika is a good source of vitamin A, folate, beta-carotene and vitamin C.In fact, Albert Szent-Györgyi, a Hungarian scientist, found in his research that paprika contains vitamin C — a discovery that contributed to his Nobel Prize in Medicine in 1937.
One prominent researcher, Dr. Mary Newport, discovered that coconut oil showed exceptional promise with regards to dementia and Alzheimer’s prevention, as the medium-chain triglycerides found in coconut oil fuel certain brain cells that have a difficult time utilizing carbohydrates, the brain’s main energy source.
Impressive scientific research has shown that curcumin , a unique antioxidant compound found in the root of the turmeric plant, is one of the most powerful, natural brain-supporting substances ever discovered! It continues to amaze scientists who study the effects of nutrition on the brain with its remarkable effects on cognitive health.
Research shows that treating multiple myeloma with a combination of curcumin and the proteasome inhibitor carfilzomib resulted in increased cancer cell death. Curcumin Has Multiple Anti-Cancer Pathways Although curcumin’s proteasome inhibition effect alone is impressive, it has a variety of other cancer-fighting pathways as well.
Keep unused star anise inside an airtight container in a cool and dark place that isn't exposed to heat, moisture or sunlight, where it can keep for at least one year.33 If you bought ground star anise powder, use it within six months, or else you'll end up with a spice that lacks flavor.34
Most people are familiar with turmeric (scientific name: Curcuma longa1) as a yellow spice that's used in Indian cuisine, and has a peppery, warm and bitter flavor.2 Traditionally called "Indian saffron," turmeric comes from a rhizome with rough brown skin, dull orange flesh3 and an earthy scent said to be more pungent than ginger.4 However, there's more to this vibrant spice than meets the eye.