They are called spices - from the Latin species, and are recognized as special commodity, valuable for their excellence. They are commonly derived from t the portions of plants that give have properties which appeal to our senses as they are capable of giving a pleasant taste to food. Generally, these plants that can provide the effect of drugs through their- fruits, seeds, roots and branches– are grown in the tropics, but some also come from temperate regions.
An ancient food that tantalizes the eyes of science
Known for their richness in essential oils, spices have also been widely used as a medicine. Epidemiological studies show that people who follow a diet rich in spices, have lower rates for some diseases and laboratory studies on individual essences increasingly emphasize that the properties of spices have no equivalent in the nutrition industry.
From anise to ginger, to the most popular spice blends such as curry and garam masala, their virtues have been scientifically proven. Spices have always been taken into consideration for their content in essential oils and oily resins and for their highly volatile compounds known for their intensity of aroma and flavor. Though the magic of nutrition , we can find the therapeutic value of spices. The benefits have long been attested to as found in Sanskrit writings from more than 3,000 years ago and in ancient Chinese medical texts, and whose benefits have been confirmed repeatedly by new discoveries of science. The magic of a pinch of powder does more than just flavoring our food, it is also good for our health. The magical essences of medications whose mode of action has given much more than the actions of the known biochemical components, but due to their interaction, according to dietary habits passed down for centuries or millennia. This magic lies in the undiscovered wealth of compounds, which are still unknown or not yet completely understood in terms of biochemical and functional potential to prevent and treat many diseases.
Nutrition, prevention, care
The nutraceutical activity of spices is complex and sophisticated, linked not only to the presence of the single phytonutrient but the synergistic action of more compounds that determine its efficacy for a specific function. They offer a highly positive effect with a high bioavailability to the organism. The organic compounds of spices are first and foremost powerful antioxidants that can fight free radicals that damage cells and promote disease and aging. The antioxidant power was perhaps the key to their use, which was originally used as a natural food preservative on the foods they were sprinkled on. They offer an obvious anti-inflammatory and anti-microbial effect and function as an antihistamine along with regulating blood glucose and insulin levels. In addition they provide a general revitalizing action, soothing and relaxing for the intestinal tract.
Ecco perché le spezie aiutano a restare in forma, a combattere l'invecchiamento, a migliorare le prestazioni sportive, ma possono anche proteggere dalle malattie degenerative. Affinché questi valori si sprigionino nella loro pienezza, occorre però porre attenzione al modo in cui le spezie sono coltivate, lavorate e conservate, in modo che restino vive e vitali, come sono di natura.
At Expo Milano 2015 the spices are the stars, not only of a Cluster in which all countries gather to display their excellence, but they will also be featured in dozens of stands and in the recipes served in the restaurants of the pavilions.
Edited by Silvia Passini. Tratto da: Magazine Expo 2015