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Recetas para el Recuerdo
Problemas de memoria
Working Group on Dementia

Azafranes POTE launches the book "Recipes for the memory" in collaboration with the Federation Alzheimer Galicia and its associations

  • In collaboration with the Federation Alzhéimer Galicia (FAGAL) and the chef Yayo Daporta, POTE aims to publicize the benefits of saffron when it comes to preventing degenerative diseases such as Parkinson's, multiple sclerosis or Alzheimer's disease.
  • From the testimonies of people with Alzheimer's and their relatives, a dozen traditional recipes made with saffron and collected in the book 'Recipes for Memory' have been compiled, an initiative whose proceeds will go entirely to the federation and its associations.

The saffron company POTE launches, within its Corporate Social Responsibility campaign, the project 'Recipes for memory' , with which it aims to publicize the benefits of this valuable spice in prevention and slowing of neurodegenerative diseases, in addition to providing visibility to Alzheimer's disease.

The Federation Alzheimer Galicia and four of its associations (AFAPO, AFAMO, AGADEA and AFAL Ferrolterra), have collaborated in this initiative that aims to recover the culinary memory under the link of saffron. 'Recipes for the Remembrance' is a recipe book that recovers twelve traditional dishes in the process of being forgotten or disused that have been selected from the testimonies of twelve women with Alzheimer's, users of the day centers of these four associations, and their family Interviews in which each one has chosen that dish that has most marked his life.

It is a work of 120 pages in which each recipe is linked to a life story, to the memories and anecdotes of the protagonists, showing that one can forget a recipe, but never what made him feel its flavor.

The profits obtained from the sale of the book (€ 15), in which the Galician chef Yayo Daporta has also collaborated in interpreting and shaping the recipes, will be entirely allocated to associations and day centers of the Federation Alzhéimer Galicia. This cookbook is already on sale at www.recetasparaelrecuerdo.com and soon at the Collaborating Day Centers: AFAPO (Pontevedra), AFAMO (Moaña), AGADEA (Ribeira) and AFAL Ferrolterra (Ferrol) .

Presentation of the initiative

Last Thursday, the presentation of this project took place at the A Quinta da Auga hotel in Santiago de Compostela. During the ceremony were present the President of FAGAL, Juan Carlos Rodríguez Bernárdez, the Head of Communication of Verdú Cantó Saffron Spain, Susana Salgago, and chef Yayo Daporta.

The act served to present the project through a video that summarizes the objective of this book, and that can already be seen on the website of the project www.recetasparaelrecuerdo.com

The benefits of saffron

The use of saffron for therapeutic purposes dates back to 2,300 BC, date of which the first documentary references date. It was used in traditional Chinese medicine and Ayurvedic and appears as an ingredient in ancient pharmacopoeias, recognized for its properties to improve mood, for its positive effect on digestion and its aphrodisiac qualities. Today, all these virtues and many more are being confirmed by scientific research that places its main components - crocin, crocetin and safranal - as health promoters.

Among the many benefits of this millenary spice, whose cultivation requires mime, patience and dedication, are those that favor the digestive system (due to its bitter components that stimulate salivary and gastric secretions), reduces blood pressure and cardiovascular risk and improves vision, preventing certain eye disorders. It is also a powerful antioxidant (capable of eliminating free radicals that cause cell aging) and a natural antidepressant (thanks to crocin) with relaxing and invigorating effects (raising serotonin levels), so it is ideal to combat stress and anxiety. But above all, its consumption is advisable to prevent and slow down the effects of neurodegenerative diseases such as Parkinson's disease (since it protects the brain cells responsible for the production of dopamine and stabilizes the levels of this substance), multiple sclerosis and Alzheimer's, generating a positive effect on learning ability and memory.


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