5 beneficial properties of caviar for humans according to scientists

Black caviar is considered one of the most expensive delicacies and is distinguished not only by its rich taste, but also by an abundance of useful properties, due to the content of a number of valuable nutrients.

It can strengthen human health, reduce the risk of developing the most common diseases (including cancer) and even help you lose weight.

5 useful properties

The 5 main facts about the benefits of caviar are described below (based on the evidence base).

1. Rich composition

Black caviar is a high–calorie (up to 270 calories per 100 grams) and extremely nutritious product. As part of available The following nutrients:

Each of the biologically active substances presented is necessary for the human body, for example:

• Selenium supports Thyroid function ;
• Omega-3 fatty acids provide prevention of oncology and a number of cardiovascular disorders;
• B vitamins are involved in hematopoiesis and normalize the functional activity of the brain.

2. Reduction of cardiovascular morbidity

Pathologies of the cardiovascular system are the leading cause of early disability and death in all developed countries.

Black caviar has a complex effect on the heart and blood vessels, reducing the likelihood of the most dangerous diseases.

Proven that magnesium and potassium in caviar cause relaxation of the muscles of the artery walls, which leads to a decrease in blood pressure. Therefore, black caviar can be used to prevent and improve the course of hypertension.

Omega-3 fatty acids play a special role. They normalize the level of cholesterol and its fractions (increase HDL; reduce LDL, VLDL, TAG) in the body, as a result, there are no prerequisites for the formation of atherosclerotic plaques on the walls of arteries and the appearance of diseases such as coronary heart disease, heart muscle infarction, stroke.

Caviar also reduces the risk of deadly arrhythmias (especially against the background of coronary heart disease).

3. Maintaining the functioning of the thyroid gland

Swiss specialists claim that selenium in caviar normalizes the functional activity of the thyroid gland – the production of hormones (T3 and T4).

Selenium also has powerful antioxidant activity and increased tropicity to the thyroid gland.

Black caviar is able to reduce the risk of malignant degeneration of cells of this organ and the development of a number of autoimmune abnormalities (for example, diffuse toxic goiter).

4. Weight Loss Aid

Only 100 grams of black caviar provide 1/3 of the body's daily protein requirements. It is important to note that caviar proteins are of high quality and contain essential amino acids.

Experts from the USA claim that the consumption of protein-rich foods, even with a slight restriction of the total caloric content of the diet, leads to a marked decrease in body weight due to adipose tissue.

Caviar, due to the abundance of proteins in the composition, causes a feeling of mechanical overflow of the stomach, stimulates the synthesis of satiety hormones (cholecystokinin, peptide YY), which depress the hunger centers in the brain. The result is that a person consumes less food in the next few hours.

Also noted the delicacy's ability to accelerate the breakdown of adipose tissue in the body in order to meet energy needs.

5. Prevention of anemia

Black caviar is a rich natural source of iron and vitamin B12.

It is the deficiency of these nutrients that in most cases is associated with the development of anemia – reduction hemoglobin and (or) red blood cells in the blood, which are involved in the delivery of oxygen to all tissues.

The problem is especially relevant in the elderly and among pregnant women.

Regardless of the cause of iron and vitamin B12 deficiency, black caviar makes up for their deficiency by normalizing erythropoiesis and restoring blood gas transport function.

Possible harm

In some cases, black caviar can harm a person. The most common adverse reactions include:

1. Urolithiasis and cholelithiasis. Both black and red caviar contain a number of substances that increase the risk of concretions in the lumen of the urinary and biliary tract.
2. Overweight and obesity. Caviar is a high–calorie product. Its consumption should be limited in order to control body weight.
3. Dyspeptic disorders. The abundance of proteins and fats in the composition can cause overload of the gastrointestinal tract, which will manifest itself in the form of nausea and vomiting, bloating, stool disorders (constipation or diarrhea).
4. Poisoning with toxic substances. Caviar, like fish meat, is capable of accumulating mercury and a number of other heavy metals. Its consumption should be normalized, especially for children and pregnant women.
5. Allergic reactions. Are common and are caused by the sensitization of the body to individual fish proteins.

Rules of choice and use

Black caviar is an expensive product, therefore, it is often the subject of counterfeits in the modern market. Below are a number of recommendations that will allow you to purchase high-quality caviar:

1. Compliance with GOST. The presence of the inscription "GOST" on the package indicates compliance with all technological features of caviar production.
2. Packaging. High-quality caviar is packed only in tin or glass jars. When buying by weight (it is strongly not recommended), the shelf life from the moment of opening the original container is 72 hours.
3. Price. High-quality black caviar cannot cost less than 5,000 rubles per 100 grams.
4. Expiration date. Caviar in a glass jar can be stored for no more than 2 years, in a tin can – up to 9 months. A change in these indicators for the better is a sign of non–compliance with production technology, deviations from GOST.
5. Appearance. High-quality caviar has a silvery-black or grayish-brownish color. Bright black color is a sign of the addition of dyes.
6. The size of the eggs. The larger the eggs, the older the fish and the higher their biological potential. However, with the age of the fish, the concentration of harmful toxic substances in the composition increases (mercury, etc.).
7. Smell. Normal – there should be a faint fishy smell, which is almost impossible to feel. The presence of a pronounced smell of fish (especially with sourness) indicates non-compliance with production or storage techniques, spoilage.

It is equally important to serve caviar correctly. In Russian cuisine, it is consumed in its pure form and served in small glass or porcelain plates. Usually black caviar is not combined with other products and is not included in other dishes.

To reveal the true taste of caviar, you should leave it at room temperature for 30-45 minutes. During this time, the product will not spoil, but it will reveal all its taste qualities.

Conclusion

1. Thus, caviar is characterized by a high content of vitamins (especially group B), minerals (selenium), proteins with essential amino acids and omega-3 fatty acids.
2. It is able to help in weight loss, provide prevention of diseases from the cardiovascular, nervous and endocrine systems, and prevent malignant cell transformation.
3. It is recommended to take into account the risk of side effects before use, as well as to choose and serve wisely.