LivingGinseng and saffron are better aphrodisiacs than chocolate

Ginseng and saffron are better aphrodisiacs than chocolate

azafranAre you looking for aspice to spice up your sex life? Try addingginseng Ysaffronto your diet. A study from the University of Guelph (Canada) led by Massimo Marcone reveals that these two natural aphrodisiacs are the most effective, above wine and chocolate, which only have an effect on our heads.

Aphrodisiacs have been used for millennia, but few scientific studies have tried to explain their effects. According to John Melnyx, co-author of the study that publishes the journal Food Research International, his is the most extensive scientific review to date. The authors emphasize thattreating erectile dysfunction with synthetic drugs such as sildenafil (Viagra) or tadalafil (Cialis) appear as side effects“Headache, muscle pain, blurred vision, and dangerous interactions with other experiments”. “Besides thatdo not increase libido“Melnyk emphasizes.

Analyzing all the studies carried out to date on aphrodisiac substances, scientists have found that three substances improve sexual function:ginseng, saffron and yohimbine, an alkaloid obtained from the African tree Coryanthe yohimbe.

Sexual desire also increases after consuming other substances such as chocolate andmuira puama, from a native tree of the Amazon that receives the name of “wood of the power”. But none of them are linked to increased sexual arousal or satisfaction. ? Some people feel the effect ofphenylamphetaminesof chocolate, which increases the levels of serotonin and endorphins in the brain ?, explains Marcone, who adds that all its aphrodisiac power is produced at the brain level. Saffron, however, has a complete physiological and psychological effect.

 

What would the 'Mediterranean diet' be without America?

It is one of the most famous diets, and one of the healthiest, but many of its foods have a very distant origin.

First direct evidence that babies react to taste and smell in the womb

Fetuses smiled after their mothers ate carrots, but frowned at the taste of kale, according to a new study.

Food Products Need Environmental Impact Labels, Says Study

Better understanding the environmental footprint of each ingredient could enable the transition to a more sustainable food system.

The Scots already had cereals with milk in the Neolithic

Traces of wheat found on Neolithic pottery shards suggest that the cereal was eaten cooked, like porridge or porridge.

They discover why we have cravings for fatty foods

Research carried out with mice reveals that fat sensors located in the intestines stimulate the brain and drive the desire to eat.

More