spicesA diet rich in spices reduce negative physiological reactions, including the cardiovascular, due to the consumption of high fat meals. that’s what reports a penn university research team to state usa In general, consume a high-fat meal increases blood triglyceride levels with the long-term consequence of increased risk of cardiovascular disease.

A study seems to show that to spice up these high-fat dishes would cut about 30 percent this postprandial rise in triglyceride levels compared to the same non-spicy meal. Spicy vs non spicy West and its colleagues prepared meals for two days to six men aged between 30 and 65 years in good health despite being overweight.

The researchers added two tablespoons of spices to each serving of the test meal, which consisted of chicken curry, Italian herb bread and a cinnamon biscuit. the meal was identical control, except that it was devoid of spices. After each meal, the team tested the blood of participants every 30 minutes for three hours. spices used were rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder and paprika. the authors state that these spices were chosen because they all have powerful antioxidant activity has been demonstrated in controlled studies.

Promising results The results of this test showed that, during the consumption of food containing a mixture of spices The antioxidant activity of participants was increased by 13 percent and decreased insulin response by about 20 percent compared to those who consumed the same non-spicy meals. Many scientists believe that oxidative stress contributes to cardiovascular diseases, the arthritis and diabetes. the presence of antioxidants in the diet may therefore contribute significantly to the reduction of oxidative stress and reduce the risk of chronic disease significantly.

Also spices, there are many sources of antioxidants in the diet such as fruits, vegetables, red wine or dark chocolate. The authors of the study also indicated that adding two tablespoons soup spices to meals consumed by the participants did not cause gastrointestinal problems in the latter. other studies will be conducted to see if similar results can be achieved with lower doses of spices.