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Green cardamom, commonly used to enhance the aroma and flavor of tea, is not limited to beverages.
Green cardamom, commonly used to enhance the aroma and flavor of tea, is not limited to beverages. It is also used in both sweet and savory dishes. Its seeds, oil, and extracts have long been incorporated into traditional medicinal practices.
This aromatic green spice has a flavor similar to mint but is relatively sweeter. Because it contains various antioxidant and anti-inflammatory compounds, researchers have also investigated its potential health benefits.
The antioxidants present in cardamom have made it a subject of research into blood pressure management. Some studies have found an association between cardamom consumption and a modest reduction in blood pressure. However, it should not be considered a substitute for medication prescribed to treat high blood pressure.
Certain compounds found in cardamom have been studied experimentally for their effects on cancer cells and tumor growth. However, it is too early to consider these findings proof that cardamom can prevent or treat cancer in humans.
The antioxidant compounds in cardamom may help protect the body's cells against oxidative damage and influence inflammatory processes. For this reason, its potential anti-inflammatory properties have also become a subject of scientific research.
Cardamom has traditionally been regarded as beneficial for digestion and has been used to address certain digestive complaints. Some research studies have also explored its potential protective effects against stomach ulcers.
Chewing cardamom to freshen the breath is a common practice. Its extracts contain compounds that may help inhibit the growth of certain bacteria in the mouth. For this reason, cardamom is also included in some chewing gums and oral-care products.
Certain compounds found in cardamom extracts may exhibit activity against different types of microorganisms. Research has examined their effects on bacteria associated with foodborne illnesses and other health problems, as well as microorganisms involved in certain fungal infections.
