Phytonutrients in spices and dal and their benefits to your health

Phytonutrients are naturally occurring compounds found in plants. They are associated with a variety of health benefits due to their antioxidant, anti-inflammatory, and cardioprotective properties. Some of the most active phytonutrients, which are commonly found in spices and legumes are flavonoids, carotenoids, saponins, lignans, phenolic acids. Here are some of the benefits.

 

Cardiovascular Health.

Phytonutrients especially flavonoids help improve endothelial function, reduce blood pressure, and decrease LDL oxidation, thus lowering the risk of atherosclerosis.

Antioxidant Effects.

Phytonutrients scavenge free radicals and upregulate endogenous antioxidant defenses, which may protect against oxidative stress-related diseases, including cancer and neurodegenerative conditions.

Anti-Inflammatory Properties.

Phytonutrients inhibit pro-inflammatory signaling pathways, which may reduce chronic inflammation implicated in diseases such as diabetes, arthritis, and obesity.

 

References.

Rodriguez-Mateos, A., et al. (2014). “Circulation Research”, 115(3), 522–534.

Manach, C., et al. (2004). “American Journal of Clinical Nutrition”, 79(5), 727–747.

Pandey, K. B., & Rizvi, S. I. (2009). “Oxidative Medicine and Cellular Longevity”, 2(5), 270–278.

Vauzour, D., et al. (2008). “Nutrition”, 24(1), 1–13.

Hanhineva, K., et al. (2010). “Nutrition Reviews”, 68(7), 385–408.

Pietta, P. G. (2000). Flavonoids as antioxidants. Journal of Natural Products, 63(7), 1035-1042.