Walory prozdrowotne przypraw korzennych

• Autorzy: Kulczyński Bartosz , Sidor Andrzej , Gramza-Michałowska Anna

Identyfikatory

DOI

10.15199/65.2024.12.7

Warianty tytułu

EN

Health benefits of spices

• Języki publikacji: PL

Abstrakty

PL

Rośliny przyprawowe, w tym szczególnie przyprawy korzenne odznaczają się szerokim profilem prozdrowotnym. Przeprowadzone badania naukowe potwierdzają, że regularne ich spożywanie wiąże się z istotnym wpływem na organizm człowiek. Przypisuje się im m.in. zapobieganie chorobom układu krążenia, właściwości przeciwutleniające i przeciwzapalne, redukcję stężenia glukozy we krwi na czczo czy działanie gastro-, nefro- i hepatoprotekcyjne. Z tego względu przyprawy korzenne powinny stanowić stały element diety człowieka.

EN

Spices are characterized by a wide health-promoting profile. Research confirms that their regular consumption is associated with significant effects on the human body. They are characterized by the prevention of cardiovascular diseases, antioxidant and anti-inflammatory properties, reduction of fasting blood glucose levels, as well as gastro-, nephro- and hepatoprotective effects. For this reason, spices should be a regular component of the human diet.

Słowa kluczowe

PL

przyprawy korzenne; cynamon; goździki; kardamon; choroby metaboliczne

EN

spices; cinnamon; cloves; cardamom; metabolic diseases

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Przemysł Spożywczy
• Rocznik: 2024
• Tom: T. 78, nr 12
• Strony: 50--53
• Opis fizyczny: Bibliogr. 38 poz.

Twórcy

autor

Kulczyński Bartosz

• Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu

• https://orcid.org/0000-0002-9620-7852

autor

Sidor Andrzej

• Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu

• https://orcid.org/0000-0001-9844-431X

autor

Gramza-Michałowska Anna

• Katedra Technologii Gastronomicznej i Żywności Funkcjonalnej, Wydział Nauk o Żywności i Żywieniu, Uniwersytet Przyrodniczy w Poznaniu

• https://orcid.org/0000-0002-0744-9033

Bibliografia

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Uwagi

Opracowanie rekordu ze środków MNiSW, umowa nr POPUL/SP/0154/2024/02 w ramach programu "Społeczna odpowiedzialność nauki II" - moduł: Popularyzacja nauki (2025).