High antioxidant spices

High antioxidant spices attenuates postprandial insulin and triglyceride responses, and decrease inflammatory markers

The objective of our studies was to examine whether adding 14 g of a high antioxidant spice blend to a 5060 kJ (1200 kcal) meal exerted significant postprandial effects on markers of plasma antioxidant status and metabolism. The hydrophilic oxygen radical absorbance capacity (ORAC) of plasma was also significantly increased by spices . Examination of serum from individuals who consumed spices showed a decrease in inflammatory gene expression. (Manuscripts in press)