The West is now sitting up and taking in the aroma of Indian cuisine. The inseparable part of Indian kitchens, the spices are now the subjects of
The West is now sitting up and taking in the aroma of Indian cuisine. The inseparable part of Indian kitchens, the spices are now the subjects of research by scientists at the Kansas State University in Manhattan, Kansas. Dr. Daniel Y. C. Fung and colleagues who conducted the study opine that cinnamon, apart from filling the air with its spicy aroma can also double up as an anti bacterial agent.
Adding a dash of cinnamon to apple juice proved this and the spice actually retarded the growth of common food pathogens. For their study, the investigators added cinnamon to commercially pasteurized apple juice that had been contaminated with one of three common food pathogens - Salmonella typhimurium, Yersinia enterocolitica or Staphylococcus aureus.In a week's time, the researchers found that bacterial levels were reduced in the apple juice that had the added cinnamon in comparison to juice that did not have any cinnamon. Previously the same spice had been tested and proved to have anti E. coli properties.
Though the research was restricted the beneficial effects of cinnamon, the scientists were all praise for other spices as well. Antimicrobial effects of cinnamon and a number of other spices, including garlic, sage, oregano and clove, in liquids as well as solid foods well are being studied now.
So the message is clear- just spice it up, for a healthy diet.
