An samo al'ada a cikin Asiya, Rum da Tsakiyar Gabas ta Tsakiya, kaji ( Cicer arietinum ) - wanda aka fi sani da garbanzo wake - sun zama girma sosai a cikin shekarun da suka dace. Chickpeas, kamar sauran kayan legumes, suna cike da kayan abinci - ciki har da gina jiki na cholesterol, phytosterols, da fiber mai soluble. A wasu nau'o'in maganin gargajiya na kasar Sin, ana amfani da su a cikin ƙwayoyi masu yawa na lafiya.
Binciken bincike ya nuna cewa ana iya amfani da kajin kafa domin kula da lafiyar jiki da kuma glucose na jini a cikin masu ciwon sukari. Wasu daga cikin waɗannan nazarin kuma suna nuna cewa kaji zai iya taimakawa wajen rage wasu sassan labarun ka.
Chickpeas da Cholesterol
Babu wasu nazarin da suka bincika sakamakon cewa cinye kaji yana da a kan lipids, amma sakamakon ya zuwa yanzu ya nuna alamar. A cikin waɗannan nazarin, an yi amfani da kaji a matsayin wani ɓangare na abinci mai kyau, ta maye gurbin calories daga fat da carbohydrates a cikin abincin da mutane ke da lafiya a ƙananan ƙwayar cholesterol. Mafi yawan adadin kajin da ake cinyewa yau da kullum shi ne nau'in kilo 140, wanda yake daidai da kimanin 5 oganci ko daya daga cikin legumes na yau da kullum.
Wadannan binciken sun gano cewa cinye kaji suna haifar da dukkanin yawan zazzaɓin cholesterol zuwa kimanin kashi 4%, yayin da aka saukar da lipoproteins marasa ƙarfi ( LDL ) a kalla 3%.
Chickpeas ba su bayyana sun shafi manyan lipoproteins ( HDL ) da kuma triglycerides a cikin waɗannan binciken.
Don ganin sakamakon da ake samu a cikin waɗannan nazarin, kuna buƙatar cinye kaji a kowace rana don kimanin mako biyar zuwa 20. Masana kimiyya masu bincike akan dangantakar dake tsakanin kaji da cholesterol sunyi tsammanin cewa akwai nau'i biyu da ke taimakawa ga iyawar da aka samu na iya rage ƙananan ƙwayoyin cholesterol: fats da ƙwayoyi masu ƙinƙasa .
Mahimmanci, dukkanin waɗannan kayan aikin sun nuna ƙananan ƙwayar cholesterol a wasu binciken.
Layin Ƙasa
Kodayake babu binciken da yawa ke nazarin abubuwan da ke cinye kajin da ke kan ƙwayar cholesterol, akwai wasu shaidu cewa chickpeas zai iya taimakawa dan kadan ƙananan cholesterol da LDL matakan. Wannan, haɗe tare da abun da suke ciki - wanda ya hada da fatattun ƙwayoyi, fiber, ƙwayoyin carbohydrates, folate, da kuma ma'adanai - zasu cancanci kaji kamar yadda ya dace da abincin abincin zuciya. Chickpeas kuma sun bayyana cewa sun kara jin dadi a cikin wadannan nazarin - wanda zai iya rage girman neman bugunan ba da daɗewa ba bayan cin abinci mai cike da karo. Akwai hanyoyi masu kyau da za su iya haɗawa da kaji a cikin yawan abincin da ake ragewa na lipid, ciki har da:
A gefe guda kuma, ƙwayoyin karan sun bayyana cewa sun kara yawan sakamakon ilimin gastrointestinal a wasu daga cikin waɗannan nazarin, irin su canje-canje a cikin halin da ake ciki da kuma wankewa, wanda zai iya zama damuwa ga wasu mutane. Bugu da ƙari, wasu mutane a cikin wannan nazarin suna da matsala da haɗuwa da bukatu na cinye nau'in chickpeas na 140 a rana saboda cikakken abinda aka samu bayan abincin su.
Sources:
Yang Y, Zhou L, Gu Y, et al. Karancin abinci mai cin abinci da ƙwayar daji, dyslipidemia, da kuma insulin juriya a cikin berayen da wani ci gaba mai cin gashi mai yawan gaske. Br J Nutr 2007; 98: 720-726.
Pittaway JK, Ahuja KDK, Cehun M, et al. Adadin abinci na abinci tare da kaji don akalla makonni 5 a cikin ƙananan amma muhimmiyar raguwa a cikin kwayar cuta da kuma marasa tsauraran lipoprotein cholesterols a cikin mata da maza. Ann Nutr Metab 2006; 50: 512-518.
Ghorai M, Mandal SC, Pal M, et al. Nazarin da aka kwatanta a kan sakamako na hypocholesteroememic of allicin, dukan germinated tsaba na bengal gram da guggulipid na gubar gugglu. Phytother Res 2000; 14: 200-202.
Pittaway JK, Robertson IK, Ball MJ. Chickpeas na iya rinjayar amsar Acid da kuma fiber a cikin wani ad libitum cin abinci, wanda ke haifar da karamin ingantaccen magani a cikin maganin lipid da kuma glycemic control. J Am Diet Assoc 2008; 108: 1009-1013.
Pittaway JK, Robertson IK, Ahuja KDK, et al. Hanyoyin abincin da ake sarrafawa tare da chickpeas a kan kwayar cutar, glucose haƙuri, jin dadi, da kuma aikin jinji. J Am Coll Nutr 2007; 26: 334-340.