Ingredient Spotlight : Paprika
Paprika is a very popular spice made from the fruit of Capsicum annuum. It is a very versatile spice that is replete with health benefits. There has been scientific research focused on this spice and that will be elaborated in this section:
Rich in Antioxidants : Paprika is rich in Caretenoids such as Capsantin, Zeaxanthin, Cucurbitaxanthin A, Capsorubin, Beta-carotene and other agents. These are plant pigments that have antioxidant and anti-cancer properties.
Cholesterol regulation : The Capsanthin in Paprika may help regulate levels of cholestesterol and raise levels of HDL (good cholesterol).
Role in Obesity : Capsanthin and Capsorubicin may help in the differentiation of adipocytes and help combat the harmful effects of Insulin Resistance caused by Obesity. The secretion of Adiponectin, a hormone that plays a vital role in healthy energy balance. The levels of a harmful agent called Resistin are decreased.
Role in Inflammation : Paprika may play a beneficial role in preventing chronic inflammation which is the central agent in disease processes.
Role in Cancer : Paprika plays a role secondary to its rich antioxidant arsenal in tumor suppression.
Paprika is therefore not just for flavor but for health. Be cautious in buying this spice— pick organic and make sure the spice is free from any heavy metal or chemical adulterations that have become commonplace in the spice industry. As always, I hope you stay well-informed about what you eat and live long and strong!
