8 beneficial properties of red caviar for humans (based on research)

Red caviar is the caviar of salmon species of fish (trout, chum salmon, sockeye salmon, salmon). It contains a number of valuable vitamins, minerals, antioxidant substances and polyunsaturated fatty acids.

Regular consumption of caviar is associated with a high life expectancy and good health. Pathologies from the heart and blood vessels, as well as endocrine, nervous, hematopoietic and immune systems are less common.

How it is useful – 8 facts

Below are 7 useful properties of red caviar, which have a scientific basis.

1. Source of valuable substances

Red caviar is a very nutritious product with a fairly high calorie content (260-280 calories per 100 grams). As part of available The following vitamins and minerals:

Red caviar also contains a large amount of polyunsaturated fatty acids (especially omega-3), which carry tangible benefits for human health: from improving the condition of skin and hair to the prevention of cardiovascular and oncological diseases.

2. Normalization of brain function

Red caviar contains a special amino acid – tryptophan.

Its deficiency in the body (which is most often noted in the elderly and pregnant women) is associated with increased irritability and short temper, committing rash acts, as well as a tendency to long-term (chronic) depression .

Researchers from the USA found Tryptophan's ability to effectively reduce the severity of symptoms stress , increased irritability and anxiety (even if there are organic causes).

According to information British scientists, tryptophan increases the body's resistance to the effects of any external factors that can cause stress or depressive disorders.

An adequate emotional background is always associated with a stable the work of the brain , a rare occurrence of neurodegenerative diseases.

3. Improving sports performance

Specialists of the Norwegian University of Sports and Physical Education installed that the addition of tryptophan to the diet contributes to increased physical performance, increased endurance and strength indicators.

There is also an increase in exercise tolerance – the duration of training increases by 1.5 times!

Additionally, red caviar gives the body a lot of valuable proteins with essential amino acids and vitamin D. Proteins are needed to build new muscle fibers (they are damaged during active physical activity), and vitamin D supports bone strength .

4. Prevention of eye diseases

Over the years, the risk of developing degenerative pathologies of the ocular apparatus increases. The most common of these is atrophy of the macula, the main area that perceives colors.

It is this disease that is the main (untreatable) cause of decreased visual acuity, and sometimes its complete loss.

Scientists from Harvard Medical School installed that the use of any products containing polyunsaturated omega-3 fatty acids (including caviar) helps to reduce the likelihood of such a deviation (by about 2 times). Experts note that such prevention is especially effective in women.

5. Prevention of cardiovascular diseases

Cardiovascular diseases have been leading the cause of mortality in developed countries for many years.

Most often there are abnormalities, the development of which is associated with the appearance of atherosclerotic plaques on the walls of arterial vessels (coronary heart disease, myocardial infarction and stroke, chronic cerebral ischemia, etc.).

Any seafood contains valuable omega-3 fatty acids. Many studies bind their use is associated with a low incidence of diseases caused by the deposition of cholesterol in the walls of arteries (especially coronary heart disease).

Also is celebrated reduction of fatal arrhythmias, which often occur with inadequate oxygen supply to the myocardium.

6. Prevention of anemia

Anemia is a serious disease often found in the elderly and women with menstrual disorders.

Anemia decreases hemoglobin level and (or) red blood cells in the blood, and as a result, the supply of oxygen to all organs decreases. In severe cases, atrophic transformation of all tissues develops.

The decrease in the number of red blood cells and hemoglobin is due to a violation of their synthesis in the red bone marrow due to a lack of vitamin B12 (cyanocobalamin) and iron.

Salmon roe rich iron and, especially, vitamin B12 (5 daily rations). Its regular use supports the synthesis of red shaped elements. This feature can be used for the prevention and even therapy of anemia associated with a lack of iron and vitamin B12 in the body.

7. Prevention of autoimmune disorders

Omega-3 fatty acids, which are part of red caviar, help to normalize the work of all departments of the immune system and provide crash prevention.

In the process of these failures, congenital or acquired autoimmune diseases (scleroderma, rheumatoid arthritis, systemic lupus erythematosus, type I diabetes mellitus, etc.) manifest themselves. Similar information is provided by representatives Norwegian and Swiss of the scientific community.

Currently proven the ability of omega-3 polyunsaturated acids to reduce the incidence of rheumatoid arthritis and multiple sclerosis.

8. Improving sleep quality

Caviar, as already mentioned, contains tryptophan. Amino Acid, according to the data of foreign experts, reduces the time of falling asleep, as well as increases the duration of sleep and its quality (waking up under the influence of weak stimuli is less common).

This property allows you to include the product in the diet of the elderly, who most often have problems with sleep, as well as people with chronic pain syndrome.

Safety, possible harm

Even such a healthy dish of Russian cuisine as red caviar can cause harm to the human body. The most common side effects include the following:

1. Urolithiasis and cholelithiasis. Some components of caviar increase the risk of stones forming in the lumen of the biliary tract or urinary tract. It is not recommended to eat more than 100 grams of the product per week if there are described diseases and more than 500 grams in order to reduce the risk of their development.
2. Obesity. Red caviar is a high–calorie product (especially when combined with familiar products – butter and white bread). It is recommended to limit consumption in order to control body weight.
3. Poisoning with toxic substances. Caviar, like fish, is capable of accumulating mercury and a number of other heavy metals. Trout caviar should be preferred in order to minimize the risk of poisoning.
4. Allergic reactions. Red caviar is contraindicated in case of increased sensitization of the body to individual fish proteins. Allergopathologies can manifest in different ways: from banal skin itching or urticaria to fatal anaphylaxis.

Rules of choice

There are a number of recommendations that must be followed in order to buy a really high-quality product:

1. Compliance with GOST. The presence of the inscription "GOST" indicates that the caviar was cooked correctly without the addition of harmful chemicals. The standard also assumes the production of a product from fresh caught fish.
2. Appearance of the package. High-quality caviar is packed only in glass or tin cans under vacuum. Polyethylene is unacceptable. It is important to keep in mind that the product packed in bags (for example, by weight) can be stored for no more than 72 hours! The presence of any deformations on the tin can is a sign of product spoilage (according to the SanPiN).
3. Appearance of eggs. In trout they are red-orange and very small; in chum salmon they are orange, large (6-7 mm); in pink salmon they are orange with a red tinge, medium-sized (4-5 mm); in sockeye salmon they are red, small (within 3-4 mm). The presence of eggs of different sizes in one jar is unacceptable.
4. Consistency. All eggs should fit snugly together. The presence of a semi-liquid state of the product indicates the addition of glycerin or vegetable oils.
5. Taste. High-quality caviar has a pleasant fishy taste, the presence of bitterness is permissible only in sockeye salmon caviar.
6. Manufacturer. Production centers should be located no more than 300 kilometers away from the fishing site, otherwise the fish cannot be delivered to the plant without freezing or starting rotting processes.

Tips for use

Red caviar, in the classic version, is consumed in its pure fresh form. In Russian cuisine, sandwiches with butter and eggs on top are most common.

Caviar is also great for making rolls and sushi, various salads and even soups. It is combined with fresh cucumbers, salmon, shrimp, white and brown rice; it can be a great filling for baking or pancakes. There are also more exotic combinations, for example: caviar + ripe peaches, caviar + pineapples, caviar + eggplant and potatoes.

Despite the abundance of consumption options, it is recommended to give preference to pure intake – several tablespoons at a time (a healthy dose).

It is better to abandon the use of simulated, as well as frozen caviar. They are not rich in nutrients and contain many harmful chemicals.

Conclusion

1. Thus, red caviar is not only an expensive delicacy, but also an extremely useful product.
2. It contains a lot of valuable vitamins and minerals, proteins and omega-3 fatty acids, which in the human body contribute to reducing the risk of developing the most common diseases from the cardiovascular, endocrine, hematopoietic, immune, nervous systems, as well as improving athletic performance.
3. It is necessary to correctly approach the purchase and the choice of the method of consumption.