Heart is working around the clock for you. Your heart is the most important muscle in your body because it pumps blood and oxygen to all of your organs. Eating healthy can help lower your risk of heart disease. Today Iam gonna show you some spices that can decrease the risk of getting heart diseases.
TURMERIC
Turmeric was used as an anti-inflammatory agent to treat gas, colic, toothaches, chest pains, and menstrual difficulties. This spice was also used to help with stomach and liver problems, to heal wounds and lighten scars, and as a cosmetic. Turmeric reduced cholesterol and triglyceride concentrations while increasing HDL cholesterol, within 4 weeks. Further evidence indicates that it reduces the oxidation of LDL, blood glucose and renal lesions in diabetes.
BLACK PEPPER
Black pepper is considered as the king of spices, as it fetches the highest return as judged from the volume of international trade. Black pepper or its active principle piperine has been experimentally demonstrated by a number of independent investigators to possess diverse physiological effects. Black pepper has been reported to influence lipid metabolism predominantly by mobilization of fatty acids. High blood cholesterol is associated with an increased risk of heart disease, which is the leading cause of death worldwide. Black pepper extract has been studied in animals for its potential to reduce cholesterol levels. Black pepper has demonstrated cholesterol-lowering effects in rodent studies and is believed to boost the absorption of potential cholesterol-lowering supplements. Black pepper, being rich in containing vanadium in it thus elicits cardiac functional recovery in myocardial infarction and pressure overload-induced hypertrophy.
CHILI PEPPER
Chilli peppers lend their immunity-boosting vitamin C content and certain properties that may keep blood pressure level in check. People who eat chili peppers on a regular basis appear to lower their risk of dying from heart disease, a new study finds. The study, published in the Journal of the American College of Cardiology, also found that people who ate foods containing chilli pepper at least four times a week had lower death rates overall, across the follow-up period of eight years on average.
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