Antioxidant Spices, Like Turmeric and Cinnamon, Reduce Negative Effects of High-Fat Meal

Eating a diet rich in spices, like turmeric and cinnamon, reduces the body's negative responses to eating high-fat meals, according to Penn State researchers.

The researchers added two tablespoons of culinary spices to each serving of the test meal, which consisted of chicken curry, Italian herb bread, and a cinnamon biscuit. The control meal was identical, except that spices were not included. The team drew blood from the participants every 30 minutes for three hours. They reported their findings in the current issue of the Journal of Nutrition.

When the meal contained a blend of antioxidant spices, antioxidant activity in the blood was increased by 13 percent and insulin response decreased by about 20 percent.

Source:

http://live.psu.edu/story/54471