Carob is frequently used as a chocolate substitute in baking and in sweets, although it is not from the same plant. Harvested from bean-shaped pods, this sweet food is grown around the world, according to Purdue University. Carob is most commonly made into carob flour, which is similar in appearance and texture to cocoa. Whole pods are sometimes processed to make a syrup used in commercially produced foods, including baked goods, carob chips, ice cream and carob-covered fruits such as raisins. Carob is rich in a number of nutrients and antioxidants, and may help lower cholesterol levels.
Lowers Blood Cholesterol Levels
Carob naturally contains polyphenols, which help with blood cholesterol levels in a way similar to dietary fiber. Dietary fiber helps lower cholesterol levels. A 2010 issue of “Plant Foods for Human Nutrition” reported on a human study that found a 4-gram serving of polyphenol-rich fiber twice a day led to a decreased level of serum lipids; low density lipoproteins, also known as “bad” cholesterol; high density lipoproteins, or “good” cholesterol; and triglycerides after a period of four weeks.
The polyphenols in carob are also powerful antioxidants, protecting your body from damage from free radicals and environmental toxins. A 2002 publication of the “Journal of Agricultural and Food Chemistry” included an in vitro study of the antioxidant ability of carob pod polyphenols. The study determined that even the pods of carob contained polyphenols. These were shown to have a distinct antioxidant ability when adjusted for polyphenol concentration, which was lower in the pods than in the beans.
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