![]() Unsurprisingly, the flavor of celery seed resembles that of a celery stalk. Ground celery seed is often referred to as celery powder. They’re sold as whole seeds, crushed, or as a ground spice. Eating iron-rich food helps your body produce red blood cells and may prevent anemia.Ĭelery seeds are a versatile spice with many uses. summaryĬelery seeds are a great source of non-heme iron. Eating foods rich in vitamin C like berries, citrus fruits, or bell peppers in meals with the seeds can help optimize non-heme iron absorption ( 15, 18). Vitamin C enhances the absorption of non-heme iron in plant foods like celery seeds. This type of iron is different from heme iron in animal products and is absorbed at a lower rate at roughly 10% ( 15). Iron deficiency is the most common micronutrient deficiency worldwide, but eating more iron-rich foods has been shown to lower your risk of deficiency and subsequent anemia ( 16, 17).Ĭelery seeds contain non-heme iron. ![]() As a result, you may develop iron-deficiency anemia ( 15). Without enough dietary iron, your body cannot produce enough red blood cells. ![]() One tablespoon (6.5 grams) of celery seeds provides 17% and 38% of the RDIs for women and men, respectively. These red blood cells deliver oxygen from your lungs to other parts of your body ( 14).Ĭelery seeds are a great source of iron for both men and women. Iron is a mineral essential for producing red blood cells. summaryĬelery seeds are rich in many essential nutrients for bone health like calcium, manganese, magnesium, and phosphorus. Deficiency in either of these nutrients may lead to chronic bone diseases like osteoporosis ( 11, 12, 13). These two minerals support bone-building cells called osteoblasts. Lastly, celery seeds also contain magnesium and phosphorus. Thus, it supports bone structure and strength ( 3, 4, 10). Manganese is needed to activate enzymes that produce proteins necessary for the formation of bone tissue and cartilage. One tablespoon (6.5 grams) of the seeds packs an impressive 27% of the RDI. Some studies suggest that increasing your calcium intake may reduce your risk of fractures ( 6, 7, 8, 9).Ĭelery seeds are also rich in a lesser-known mineral called manganese. This may lead to a lower bone mineral density, which is a measure of the number of minerals present in a certain volume of bone ( 3, 4, 5).Ī lower bone mineral density is associated with an increased risk of fractures, especially in older adults. When your calcium intake is inadequate for extended periods, your body compensates by pulling calcium from your bones. One tablespoon (6.5 grams) of the seeds provides 12% of the RDI for this mineral. One of the most well-known minerals for bone health is calcium. Celery seeds contain many of these important nutrients. 679-683, doi:10.1136/ bones require certain vitamins and minerals in varying amounts to stay healthy and strong. " Efficacy of a Tart Cherry Juice Blend in Preventing the Symptoms of Muscle Damage." British Journal of Sports Medicine, vol. " Impact of Tart Cherry Juice on Systolic Blood Pressure and Low-Density Lipoprotein Cholesterol in Older Adults: A Randomized Controlled Trial." Food & Function, vol. " Effects of Montmorency Tart Cherry (Prunus Cerasus L.) Consumption on Vascular Function in Men With Early Hypertension." American Journal of Clinical Nutrition, vol. " Effects of Tart Cherry Juice on Biomarkers of Inflammation and Oxidative Stress in Older Adults." Nutrients, vol. 1, 2012, MacroThink Institute.ĭavis, Kristina. " Efficacy of Tart Cherry Juice to Reduce Inflammation Biomarkers among Women with Inflammatory Osteoarthritis (OA)." Journal of Food Studies, vol. " Consumption of Cherries Lowers Plasma Urate in Healthy Women." Journal of Nutrition, vol. " Pilot Study of the Tart Cherry Juice for the Treatment of Insomnia and Investigation of Mechanisms." American Journal of Therapeutics, vol. " A Review of the Health Benefits of Cherries." Nutrients, vol. " Effect of Tart Cherry Juice (Prunus Cerasus) on Melatonin Levels and Enhanced Sleep Quality." European Journal of Nutrition, vol.
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