herbsA recent study of six healthy men, ages 30-65, examined the effects of added herbs & spices to a meal and any influence  on the blood markers for cardiovascular risk such as glucose or triglycerides.  The volunteers ate chicken, bread and a dessert item but the test meal included the addition of two tablespoons of a high-antioxidant spice blend.  The added spices included: garlic powder, rosemary, oregano, cinnamon, cloves, paprika, tumeric, ginger and black pepper. Researchers measured blood markers for 3 hours after each meal. Results showed 13% higher antioxidant activity in the blood as well as 21% lower insulin and 31% lower triglycerides following the test meal with spices. Blood cholesterol was unchanged.  The authors concluded:“Spices and herbs are rich in compounds that may reduce inflammation and improve blood factors associated with increased [cardiovascular disease] risk”.

Posted on Jan. 12, 2015. in Cardio-Vascular Functional Foods Other Vital Nutraceuticals & Nutrients. Original Source:  West, Sheila G., Skulas-Ray, Ann C.   “Spices and Herbs May Improve Cardiovascular Risk Factors.”  Nutrition Today, September/October 2014, Volume 49, Issue 5, p S8-S9.