Modern scientific research places savory at the center of attention as an extremely valuable plant product with multi-layered beneficial effects on human health. Experts from the Agricultural University in Plovdiv reveal an in-depth analysis of its biochemical characteristics, demonstrating the richness of bioactive components.
Precise laboratory studies reveal an impressive concentration of polyphenols, flavonoids, and essential oils in the plant. The concentration of 3.2 mg/g polyphenols defines it as an extremely powerful natural source of antioxidants, comparable to some of the most popular medicinal teas.
Lead researcher Dr. Petar Yotov emphasizes that savory goes beyond its traditional application as a culinary spice. According to scientific data, it possesses complex therapeutic properties, including stimulating digestive processes and reducing oxidative stress in the body.
The study reveals a series of potential health effects – improving nutrient absorption, alleviating intestinal disorders, mild diuretic effect, and metabolic support. These findings place savory among the most promising Bulgarian plant products.
Statistical data from the Ministry of Agriculture confirm the growing interest in the crop. In 2025, the cultivated areas with savory increased by an impressive 17%, with a significant share of producers focusing on organic certified cultivation with export orientation towards the European market.
The Karlovo and Kazanlak regions are emerging as leaders in production, where modern farms implementing contemporary organic farming standards are already functioning. The average Bulgarian household consumes between 150-200 grams of dried savory annually, most often in traditional dishes.
Experts predict that interest in natural functional spices will continue to grow, with savory occupying an increasingly significant place not only in cooking but also in the modern healthy lifestyle.
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