eMedicineLive

According to a new research published in the current issue of the “Journal of Nutrition”, spices like rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder and paprika, when added to a high fat diet, have been found to reduce the body’s triglyceride response. Normally, consumption of a diet rich in fat content is associated with an increased levels of triglycerides in the blood. This, in turn, increases the risk of heart disease. The researchers of Penn State, led by Sheila West, an associate professor of bio-behavioral health, found that the triglyceride response is reduced by about 30% on adding spices to a high fat meal, compared to a similar meal with no spices added.

 

For the study, six men between the ages of 30 and 65 who were overweight, but otherwise healthy were fed meals consisting of chicken curry, Italian herb bread, and a cinnamon biscuit for two consecutive days. On one day, two tablespoons of culinary spices were added to each serving of the test meal while on the second day, spices were not included. Blood was drawn from each of the participant every 30 minutes for three hours following the meal by the researchers. He spices added to the test meal consisted of rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder and paprika, owing to their potent antioxidant activity. The researchers found that the antioxidant activity in the blood was increased by 13 percent and insulin response decreased by about 20 percent following the consumption of a spiced meal.

 

According to West, the amount of spices they used to prepare the test meal provided the equivalent amount of antioxidants contained in 5 ounces of red wine or 1.4 ounces of dark chocolate. Spices, because of their antioxidant properties, reduce oxidative stress and consequently, reduce the risk of heart disease. Moreover, adding just two tablespoons of spices to meals is not associated with stomach upset and can be safely taken by people.

 

References:

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