[LifeStyle] Spices May Be Anti-inflammatory, Study Finds

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These foods could, in addition to flavoring, make a high-fat meal healthier

Adding a variety of spices to food is a sure way to make it more palatable, but new research from Penn State University (USA) suggests that it may also increase health benefits. The researchers used a blend of basil, bay leaf, black pepper, cinnamon, coriander, cumin, ginger, oregano, parsley, red pepper, rosemary, thyme, and turmeric for their work.

In a randomized, controlled feeding study, researchers found that when participants ate a meal high in fat and carbohydrates with six grams of an added spice mix, participants had lower inflammation markers compared to when they ate a meal with less or without spices.

"If spices are pleasing to you, they could be a way to make a high-fat or carbohydrate meal healthier. We can't tell from this study whether it was a particular spice, but this specific blend seemed to be beneficial, "explains Connie Rogers, lead author of the paper, which has been published in the Journal of Nutrition.

According to Rogers, previous research has linked a variety of different spices, such as ginger and turmeric, with anti-inflammatory properties. Additionally, chronic inflammation has previously been associated with poor health outcomes such as cancer, cardiovascular disease, and overweight and obesity, affecting approximately 72 percent of the United States po[CENSORED]tion.

In more recent years, researchers have found that inflammation can increase after a person eats a meal high in fat or sugar. Although it is not clear whether these short bursts, called acute inflammation, can cause chronic inflammation, Rogers notes that they are suspected to play a role, especially in people who are overweight or obese.

"Ultimately the ideal would be to get people to eat healthier and lose weight and exercise, but those behavior changes are difficult and time consuming. So in the meantime, we wanted to explore whether a combination of spices with what people are already familiar with and that could fit into one meal could have a positive effect, "adds Rogers.

For the study, the researchers recruited twelve men between the ages of 40 and 65, overweight or obese, and at least one risk factor for cardiovascular disease. The sample was chosen because people in these demographic groups tend to have a higher risk of developing poorer health outcomes.

In random order, each participant ate three versions of a meal high in saturated fat and carbohydrates on three different days: one without spices, one with two grams of the spice mix, and one with six grams of the spice mix. The researchers drew blood samples before and after each meal every hour for four hours to measure inflammation markers.

"In addition, we grow white blood cells and stimulate them to make cells respond to an inflammatory stimulus, similar to what would happen while the body is fighting an infection. We think that's important because it's representative of what would happen in the The cells would encounter a pathogen and produce inflammatory cytokines, "adds the researcher.

After analyzing the data, the researchers found that the inflammatory cytokines decreased after the meal containing six grams of spices compared to the meal containing two grams of spices or none at all. Six grams translates to roughly between a teaspoon and a tablespoon, depending on how spices are dehydrated.

Although researchers cannot be sure what spice or spices are contributing to the effect, or the precise mechanism in which the effect is created, Rogers notes that the results suggest that spices have anti-inflammatory properties that help counteract inflammation caused by food rich in carbohydrates and fats.

A second study with the same subjects, conducted by the Penn State researchers, found that six grams of spices resulted in a minor reduction after meal of "flow-mediated dilation" in the blood vessels, a measure of flexibility. of blood vessels and a marker of blood vessel health.