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Since ancient times, the spice cumin has been used to preserve food due to its antiseptic and disinfectant properties. Cumin contains a complex brew of plant compounds, including pirene, cineole, terpineol, limonene and cuminaldehyde that present anti-bacterial abilities. In particular, cumin contains high concentrations of a terpenoid called farnesol. Not only does farnesol provide flavour to cumin, it appears to fight cancer by increasing cell death among abnormal cells and inhibiting the growth of tumors. Farnesol also appears to regress and decrease the growth of tumor cells. Adding an assortment of spices such as cumin to dishes makes it easier to lower salt intake, helping the fight against high blood pressure. Action Tip: Well-known for its use in Mexican dishes, cumin also adds flavour to stews, chili, pasta sauces, marinades, and salad dressing. |
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