A study published in Nutrition Today looked at the metabolic effects of herbs and spice blends, especially in terms of cardiovascular activity. Researchers confirmed a rise in the level of triglycerides after consuming a high-fat meal, which can lead to heart disease. When a high-antioxidant spice was added to the meal, triglyceride levels decreased by approximately 30 per cent.
The study found that cinnamon showed to be helpful with lowering cholesterol of those with diabetes, as well as garlic. The study also included spices such as rosemary, oregano, cloves, paprika, turmeric, ginger and black pepper. Participants’ antioxidant level had a 13 per cent rise when consuming the meal with the spices.
