Plantas utilizadas na culinária com propriedades anti-inflamatórias

Abstract

This research aims at analyzing the main types of plants that are used in cooking which presents anti-inflammatory properties, showing how much they have been and are still used in cooking routine. Medicinal plants have substances used in a therapeutic way, which are being increasingly used to prevent and treat diseases indicating satisfactory results. It is perceived that through several attempts to study, the use of medicinal plants such as saffron, rosemary, garlic, onion, ginger and pepper are part of cooking routine with the effect of preventing, healing or improving a person clinical state with the possibility of also using the leaves, seeds, fruit, stems, roots and others. Medicinal plants are very important because of their active principles which produce effective and safe medicines for treating and healing many diseases and also to reduce body inflammation in a simpler and efficient way.