Upma

Upma (pronounced oop-mah) is a common Indian breakfast dish made of Cream of Wheat, sold generically in Indian markets as Sooji, the term for ground semolina flour. But this isn't your typical breakfast porridge. Upma is a mix of fried spices, vegetables (though it can be made without) and often is eaten mixed with yogurt. It was my morning breakfast almost everytime I stayed the night at my Nana and Nani's house -- another incredibly nostalgic dish.

One spice we haven't discussed yet in this *exploration* is Cumin. Its distinctive chemical compound is called cuminaldehyde, again found in its volatile oils, and it takes on a fresh, woody flavor in dishes. Cumin and Coriander paired are sometimes called the "backbone" of Indian cooking. On its own, however, it's widely considered to be a digestive aid and is often offered, in seed form, at the end of meals. Cumin, Bitter Cumin specifically, is an antioxidant that can help inhibit lipid peroxidation -- a type of membrane focused cell damage. When we exercise or convert glucose to energy, our bodies naturally produce free radicals, in this case, we will be focusing on peroxy radicals. Peroxy radicals are unstable molecules that want to pull hydrogen molecules from somewhere in order to stabilize themselves. If not provided a source of hydrogen, these free radicals will begin to pull the molecules from the phospholipid membrane that provides protection to cells, resulting in cell damage or, more specifically, lipid peroxidation. Phenols are, however, natural antioxidants. When the peroxy radicals are exposed to phenols, found in cumin, they pull phenolic hydrogen rather than one from the phospholipid membrane. The phenol is reduced to a hydroperoxide and the peroxy radical becomes the far less harmful phenoxy radical.

The Cumin we use in cooking derives from the plant Cuminum cyminum and does have phenolic content, however, the more antioxidant variety derives from Centratherum anthelminticum and is called Bitter Cumin. The high phenolic content of this variety contributes to its bitterness and therefore its name.

So while the cumin in this recipe may stop your cells from being harmed a little bit, your better bet would be to eat your fruits and vegetables and maybe buy some Bitter Cumin. 

References:

Thippeswamy, N.B. & Naidu, K.A. Eur Food Res Technol (2005) 220: 472. https://doi.org/10.1007/s00217-004-1087-y

Ingold, K. U., and J. A. Howard. "Reaction of Phenols with Peroxy Radicals." Nature 195 (July 21, 1962): 280-81. https://www.nature.com/articles/195280b0. 

Cumin 

Gijsman, Pieter. "Polymer Stabilization." Handbook of Environmental Degradation of Materials (Second Edition), 2012, 673-714. https://doi.org/10.1016/B978-1-4377-3455-3.00023-7. 

Cumin