A study published in the Journal of Nutrition shows that seasoning food with certain spices could enhance antioxidant defenses and reduce the body’s negative responses to eating a high-fat meal.
September 7, 2011
A study published in the Journal of Nutrition shows that seasoning food with certain spices could enhance antioxidant defenses and reduce the body’s negative responses to eating a high-fat meal.
Researchers at Pennsylvania State University incorporated two tablespoons of an antioxidant-rich spice blend into a single high-fat meal (including black pepper, cinnamon, cloves, garlic powder, ginger, oregano, paprika, rosemary, and turmeric), and found that one measure of antioxidant activity in the blood was increased by more than 13% and insulin response decreased by about 20%.
Post-meal triglycerides also decreased by about 30%, compared to the meal without spices. Normally, after a high-fat meal, blood triglycerides (a type of fat) rise, and research suggests if this happens frequently, your risk for heart disease increases. The researchers suggest these beneficial changes are likely due to the naturally-occurring plant compounds in spices (polyphenols) that are equivalent to the amount found in a glass of red wine or blueberry juice.
While more research is needed to understand the ongoing effects of commonly consumed levels of antioxidant-rich spices, the researchers conclude that incorporation of spices into the daily diet may enhance antioxidant defenses while helping to normalize the negative effects of a high-fat meal.
Abstract