Did you know that turmeric and turmeric are different spices? It is quite common for food to be mixed up. This is mainly because turmeric is also called turmeric. In addition to the name, they are also similar in some nutrients and benefits.
However, turmeric belongs to the ginger family and is widely used in Asian cuisine, such as in curry sauce. The plant that gives rise to the spice comes from a perennial shrub typical of India, and is now found in various regions of the planet.
The “true” saffron comes from the stigmas of Crocus sativus. The spice has been used since antiquity, being cultivated for over 3,000 years and is part of Mediterranean cuisine.
Other differences between spices are value and availability. Saffron is not easily found and is considered one of the most expensive foods in the world, compared to the price of gold. Turmeric, on the other hand, can be purchased at markets and fairs for a very affordable price.
Next, see the main benefits of turmeric and turmeric and how to consume them.
Turmeric has antioxidant and anti-inflammatory properties. In addition, it has important nutrients such as vitamins C and B6 and minerals such as potassium, iron, manganese and calcium. And it stands out for the phytochemicals, called curcuminoids, mainly curcumin.
Regular consumption of turmeric provides several health benefits. Below, see some advantages of including it in recipes.
It is a natural anti-inflammatory
Regular consumption helps to reduce inflammation in the body. This is due to the presence of curcumin, a substance found in large amounts in the plant.
Acts as an antioxidant
Turmeric neutralizes the action of free radicals in the body. These harmful substances cause damage to cells and contribute to the development of heart disease, cancer and other health problems. The presence of the spice’s antioxidants can prevent these conditions.
Improves brain function
Curcumin increases the levels of some brain hormones and fights various degenerative processes, such as dementia. Hence, it is beneficial for the brain by improving brain function and also memory.
Helps in muscle recovery
For those who practice regular physical activity, the consumption of turmeric is quite beneficial, as it reduces oxidative stress in the muscles, accelerating their recovery. Therefore, the person is more willing to exercise.
It’s good for digestion
The spice also plays an important role in digestion as it can protect the stomach and reduce the risks of peptic and gastric ulcer.
Improves heart health
Curcumin has a beneficial action on blood pressure, reduces cardiac hypertrophy and the risk of inflammation in the heart. The nutrient has also been identified as a reducer of excess platelet accumulation, which occurs in the blood when there is clot formation. Therefore, it reduces the risk of heart attacks, for example.
Turmeric also contributes to weight, as it manages to inhibit inflammation in the body, increases fat burning in the body and regulates the blood glucose level. These factors can control the gain of extra pounds.
Remembering that it is important to reinforce that no food has the power to lose weight in isolation; for this it is essential to maintain healthy eating habits and practice physical activity regularly.
True saffron stands out for the large amount of antioxidants in its composition. In addition to containing calcium, magnesium, potassium and vitamin C.
So, just like turmeric, turmeric can be used for weight management, lower the risk of heart disease and cancer, and also improve brain function.
However, studies that prove the benefits of saffron are still lacking. Among the advantages of consumption, we can mention:
Contributes to the mood
Consumption of the spice can lessen symptoms of depression. It is known that women who suffer from premenstrual syndrome and consume turmeric may have fewer symptoms of irritability and anxiety.
can be aphrodisiac
The turmeric supplement has been shown to be effective in decreasing erection problems and increasing sexual desire and vaginal lubrication.
The spice is beneficial for eye health, as is the case with age-related macular degeneration, which affects the elderly and causes vision loss.
Risks and Contraindications
Generally, both turmeric and turmeric do not cause serious side effects. This is because, most of the time, they are consumed in small amounts.
Rarely, some people may experience stomach pain, nausea, dizziness, or diarrhea. However, these side effects are more common in those who consume excessive amounts.
There is no scientific research that points out the risks of consumption for pregnant and lactating women. In these cases, the recommendation is to avoid the consumption of these spices before consulting with a doctor.
In the case of turmeric, because it has a substance called oxalate, in excess it can contribute to the appearance of kidney stones in individuals who are predisposed.
In addition, the spice contains potassium and people with kidney failure find it difficult to eliminate the excess of this mineral from the blood. Therefore, turmeric can be harmful to these individuals.
There are also those who are sensitive or allergic to curcumin. There have been reports of bleeding disorders. Finally, those who use drugs that alter the clotting process should use turmeric with caution.
how to consume
Spices are often used as ingredients in recipes in small amounts. Saffron is found in specialty stores and some supermarkets in dried or powdered flower stigmas. Because it has a concentrated flavor, it needs to be diluted in water and it accompanies savory preparations such as rice and vegetables.
Turmeric can be found in root form, powder, capsules or tea. When purchased as a root, the ideal is to consume one to two slices a day. The taste is more citrusy and spicy.
Already in powder form, turmeric is easily found in markets and health food stores. In these cases, it is commonly used to season food. And the tea can be prepared with slices of the root or turmeric powder. There is also the capsule version, which are used as supplements.
Sources: Priscilla Pitmannutritionist at the State Public Servant Hospital; Isolde Pradonutrologist, director of Abran (Brazilian Association of Nutrology) and professor of nutrology at UEA (University of the State of Amazonas); Camila Padilhanutritionist at Hospital Sírio-Libanês.