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Saffron as an Antidepressant (2018)

ncbi.nlm.nih.gov

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Re: Saffron as an Antidepressant (2018)

#51

Post by pazimzadeh »

codelord wrote: post #10

I feel like people in the west need to become more familiar with Persian cooking. Every year I learn that one more ingredient that we commonly use in Persian cooking is good for your health. So based on this definitive evidence I'm gonna conclude everything we eat is good for you. To get you ahead here are some other things to try: 1. Sabzi Khordan: Elevate your breakfast with Sabzi Khordan, a mixed of herbs that are…

Totally agree.

Berberine, found in Barberries, seems to have very interesting properties:

Cancer fighting: MDM2 inhibition-mediated autophagy contributes to the pro-apoptotic effect of berberine in p53-null leukemic cells https://www.ncbi.nlm.nih.gov/pubmed/31881227

Synergistic antitumor effect of melatonin with several chemotherapeutic drugs on human Ewing sarcoma cancer cells: potentiation of the extrinsic apoptotic pathway https://www.ncbi.nlm.nih.gov/pubmed/20025643

Melatonin inhibits AP-2β/hTERT, NF-κB/COX-2 and Akt/ERK and activates caspase/Cyto C signaling to enhance the antitumor activity of berberine in lung cancer cells https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4823085/

Anticancer effect of berberine based on experimental animal models of various cancers: a systematic review and meta-analysis https://bmccancer.biomedcentral.com/articles/10.1186/s12885-...

Berberine enhances chemosensitivity to irinotecan in colon cancer via inhibition of NF‑κB https://pubmed.ncbi.nlm.nih.gov/24173769/

Berberine and Curcumin Target Survivin and STAT3 in Gastric Cancer Cells and Synergize Actions of Standard Chemotherapeutic 5-Fluorouracil https://www.tandfonline.com/doi/full/10.1080/01635581.2015.1...

Pre-treatment with berberine enhances effect of 5-fluorouracil and cisplatin in HEP2 laryngeal cancer cell line https://www.ncbi.nlm.nih.gov/pubmed/29460537

Decreasing blood glucose levels (beneficial for cancer patients as well)`: Efficacy of Berberine in Patients with Type 2 Diabetes https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2410097/

Liu S., Fang Y., Shen H., Xu W., Li H.: Berberine sensitizes ovarian cancer cells to cisplatin through miR-21/PDCD4 axis. Acta. Biochim. Biophys. Sin., 2013; 45: 756-762

Pandey M.K., Sung B., Kunnumakkara A.B., Sethi G., Chaturvedi M.M., Aggarwal B.B.: Berberine modifies cysteine 179 of IκBα kinase, suppresses nuclear factor-κB-regulated antiapoptotic gene products, and potentiates apoptosis. Cancer Res., 2008; 68: 5370-5379

But apparently dosage is key, and there is such a thing as too small a dose!

Hormetic Effect of Berberine Attenuates the Anticancer Activity of Chemotherapeutic Agents https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4589364/

Sodium Caprate promotes absorptions of Berberine in the intestine https://pubmed.ncbi.nlm.nih.gov/20237966/

Also barberries tastes good.

Re: Saffron as an Antidepressant (2018)

#52

Post by ummonk »

TedDoesntTalk wrote: post #35
brahadeesh wrote: post #18

Earlier quoted context omitted.

It's not unique to Persian cooking, but there is wisdom in most cultural foods. I have been cooking a lot during the pandemic and every month I discover a new fermented food that has "recently" been found to be a superfood - kombucha, kefir, kimchi, soy sauce, mole sauce, sourdough etc. That is not to talk about other ingredients like turmeric, chiles, lentils and other stuff that add nutritional value. EDIT: I wante…

I still want to try Japanese Natto but can't find it: https://en.wikipedia.org/wiki/Natt%C5%8D Supposed to taste quite bad for Westerners.

Having tried stinky tofu and been unable to stand it, I stay away from anything similar.

I rely on aged cheese to get my bacteria byproducts (esp. Vitamin K2).

Re: Saffron as an Antidepressant (2018)

#53

Post by AriaMinaei »

codelord wrote: post #10

I feel like people in the west need to become more familiar with Persian cooking. Every year I learn that one more ingredient that we commonly use in Persian cooking is good for your health. So based on this definitive evidence I'm gonna conclude everything we eat is good for you. To get you ahead here are some other things to try: 1. Sabzi Khordan: Elevate your breakfast with Sabzi Khordan, a mixed of herbs that are…

> So based on this definitive evidence I'm gonna conclude everything we eat is good for you

More conclusive evidence that everything we eat is good for you [1], I recently discovered skyr, a traditional Icelandic dairy product [2] with an unusually high protein/calories ratio.

It looks and tastes very much like the homemade yogurt of my grandma, "māst kise-i." And the preparation procedure of skyr and māst kise-i are almost the same.

Anyway, skyr is good for you. It replaces the protein shake, plus it has the other nutrients of a good dairy product, goes with all kinds of foods, and costs no more than yogurt.

[1] :P

[2] https://en.wikipedia.org/wiki/Skyr

Re: Saffron as an Antidepressant (2018)

#54

Post by tootie »

codelord wrote: post #10

I feel like people in the west need to become more familiar with Persian cooking. Every year I learn that one more ingredient that we commonly use in Persian cooking is good for your health. So based on this definitive evidence I'm gonna conclude everything we eat is good for you. To get you ahead here are some other things to try: 1. Sabzi Khordan: Elevate your breakfast with Sabzi Khordan, a mixed of herbs that are…

Saffron is used pretty heavily in Indian and Spanish cuisine too. Indian food is pretty good example of a cuisine with all sorts of ingredients with beneficial health properties (including good tea) but is also loaded with fat, starch and sugar. European cuisine is not too dissimilar. There's health benefits of ingredients like cinnamon, garlic and coffee but not when you mix them with high-calorie garbage.

Re: Saffron as an Antidepressant (2018)

#55

Post by weaksauce »

ummonk wrote: post #52
TedDoesntTalk wrote: post #35

Earlier quoted context omitted.

I still want to try Japanese Natto but can't find it: https://en.wikipedia.org/wiki/Natt%C5%8D Supposed to taste quite bad for Westerners.

Having tried stinky tofu and been unable to stand it, I stay away from anything similar. I rely on aged cheese to get my bacteria byproducts (esp. Vitamin K2).

good god was stinky tofu awful when i tried it. smelled like sock and tasted worse. I almost want to see if my tastes have changed enough over the years to appreciate it now but back then it was simply awful.

Re: Saffron as an Antidepressant (2018)

#56

Post by mabub24 »

AriaMinaei wrote: post #53
codelord wrote: post #10

I feel like people in the west need to become more familiar with Persian cooking. Every year I learn that one more ingredient that we commonly use in Persian cooking is good for your health. So based on this definitive evidence I'm gonna conclude everything we eat is good for you. To get you ahead here are some other things to try: 1. Sabzi Khordan: Elevate your breakfast with Sabzi Khordan, a mixed of herbs that are…

> So based on this definitive evidence I'm gonna conclude everything we eat is good for you More conclusive evidence that everything we eat is good for you [1], I recently discovered skyr, a traditional Icelandic dairy product [2] with an unusually high protein/calories ratio. It looks and tastes very much like the homemade yogurt of my grandma, "māst kise-i." And the preparation procedure of skyr and māst kise-i are…

Another interesting product is Kefir: https://en.wikipedia.org/wiki/Kefir

It's a bit like liquid yogurt.

Re: Saffron as an Antidepressant (2018)

#57

Post by doublesocket »

can16358p wrote: post #27
brahadeesh wrote: post #18

Earlier quoted context omitted.

It's not unique to Persian cooking, but there is wisdom in most cultural foods. I have been cooking a lot during the pandemic and every month I discover a new fermented food that has "recently" been found to be a superfood - kombucha, kefir, kimchi, soy sauce, mole sauce, sourdough etc. That is not to talk about other ingredients like turmeric, chiles, lentils and other stuff that add nutritional value. EDIT: I wante…

I agree with you, but a quick note for potential readers: most of the soy sauce from your grocery store has extreme amounts of salt in it, beware.

Tamari is a good answer to this problem (soy sauce made without wheat). Depending on the brand it has less salt than regular soy sauce and, as it has a richer flavour, you need less of it.

Re: Saffron as an Antidepressant (2018)

#59

Post by gniv »

TedDoesntTalk wrote: post #35
brahadeesh wrote: post #18

Earlier quoted context omitted.

It's not unique to Persian cooking, but there is wisdom in most cultural foods. I have been cooking a lot during the pandemic and every month I discover a new fermented food that has "recently" been found to be a superfood - kombucha, kefir, kimchi, soy sauce, mole sauce, sourdough etc. That is not to talk about other ingredients like turmeric, chiles, lentils and other stuff that add nutritional value. EDIT: I wante…

I still want to try Japanese Natto but can't find it: https://en.wikipedia.org/wiki/Natt%C5%8D Supposed to taste quite bad for Westerners.

Here in NJ I could find it in an Asian supermarket (in the freezers).

Re: Saffron as an Antidepressant (2018)

#60

Post by gameswithgo »

brahadeesh wrote: post #18
codelord wrote: post #10

I feel like people in the west need to become more familiar with Persian cooking. Every year I learn that one more ingredient that we commonly use in Persian cooking is good for your health. So based on this definitive evidence I'm gonna conclude everything we eat is good for you. To get you ahead here are some other things to try: 1. Sabzi Khordan: Elevate your breakfast with Sabzi Khordan, a mixed of herbs that are…

It's not unique to Persian cooking, but there is wisdom in most cultural foods. I have been cooking a lot during the pandemic and every month I discover a new fermented food that has "recently" been found to be a superfood - kombucha, kefir, kimchi, soy sauce, mole sauce, sourdough etc. That is not to talk about other ingredients like turmeric, chiles, lentils and other stuff that add nutritional value. EDIT: I wante…

This may just be more an artifact that foods are complex enough that a great many foods can be characterized as super-foods. Also probably none of them really have any profound effect on overall health. If you get old you will have seen many, many dietary miracles come and go where nothing much came of them.
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