We commonly use them to flavour up our meals, but everyday kitchen herbs and spices also come with a host of health benefits – find out what they are here.
CINNAMON
Traditionally used for loss of appetite, colds, flu, flatulence and indigestion, cinnamon is currently attracting scientific attention for its potential to help control blood glucose in pre-diabetes and diabetes. The main active ingredient is thought to be the anti-inflammatory plant compound, cinnamaldehyde, together with antioxidant plant compounds called proanthocyanidins, also found in apples, grape skins and red wine.
NEED TO KNOW: In a recent study, people with prediabetes (overweight and high fasting blood sugar) who used lots of cinnamon in cooking had better working memory – the kind used to store short-term information like a shopping list – which can be impaired in pre-diabetes. Another study found that adding cinnamon to food helped protect against insulin resistance (when the body makes but can’t use insulin), and stress on the brain caused by a diet high in fat and sugar.
CHILLI
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