THE CHARACTERIZATION OF FUNCTIONAL PROPERTIES OF AROMATIC HERBS USED IN A HOSPITAL SPECIALIZED IN CARDIOPNEUMOLOGY
DOI:
https://doi.org/10.12957/demetra.2016.18170Keywords:
Spice. Condiments. Antioxidant. Cardiovascular diseases. Food Service, Hospital.Abstract
One ways of improving food acceptance from hospital meals is using spices and aromatic herbs in the food preparations. Many aromatic herbs, which can be used daily, have functional properties and over power free radicals in the cardiovascular system. The aim of the present study is to characterize aromatic herbs used in a cardiopulmonary hospital, as well as its benefits and functional properties, in order to suggest new forms of application in the food preparation. A research was done in electronic data basis SciELO, MEDLINE and PubMed, in the period from Jan./ 2000 to June/2015, about spices and herbs available in the institution. The present hospital provides, in its preparation schedule, the following seasonings: oregano, bay, cinnamon, turmeric, cloves, paprika, nutmeg, saffron, thyme, coriander, basil, rosemary, garlic, onions, chives and parsley. Chives, oregano, turmeric, thyme, basil and nutmeg have anti-inflammatory power. Among the herbs and spices that have hypoglycaemic effect are: garlic, coriander, cinnamon, onion, cloves, basil, parsley, turmeric and bay. Besides, coriander, bay, basil, nutmeg, cloves, parsley, turmeric, onion, cinnamon and garlic have proven effective for the treatment of dyslipidaemia. Furthermore, coriander is also effective for the treatment of lung diseases such as asthma and bronchitis. Onion, garlic, paprika, turmeric, parsley and basil can also aid in the treatment of hypertension. In other words, the condiments found at the institution have beneficial effects as natural antioxidants in the cardiovascular system, what can be an alternative way of prevention or as a complement in the hospital treatment.
DOI: 10.12957/demetra.2016.18170
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