Wednesday, August 10, 2011

Antioxidant Spices May Reduce Negative Effects of High-Fat Meal

We thought you would find this herbal information interesting ... In a new study, researchers at Penn State have found that eating a diet rich in spices may reduce the body's negative response to high-fat meals.

Researchers added two tablespoons of the herbs rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder, and paprika to meals given to men aged 30-65 who were overweight, but healthy. These spices reportedly increased antioxidant activity in the blood by 13% and decreased insulin response by 20%.

The two tablespoon of spices provides an equivalent amount of antioxidants to those contained in 5 ounces of red wine or 1.4 ounces of dark chocolate.

>>To read the full-text research review, click here.

>>For more information about using herbs to support optimal health and wellness, visit ACHSedu online here for a schedule of upcoming holistic nutrition and herbal medicine classes. Or, call (800) 487-8839 for more information!

e! Science News. (2011, August 10). Antioxidant spices reduce negative effects of high-fat meal. Retrieved from

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