Foods That Are Given Spices Can Reduce Its Fat Effects

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spiceAlmost all fatty foods contain bad cholesterol for the body. By adding spices like turmeric and cinnamon it was found that it could reduce the negative impact of fat into the body.

“Eating fatty foods too often will make the levels of triglycerides (bad cholesterol) become too much so that the risk of heart disease increases. We found that by adding spices in a high-fat diet can reduce triglycerides by about 30 percent compared to the same food but without the spices, “said Sheila West, Penn State University researcher, according to esciencenews.

To prove this, West and his team provided food for 2 days to 6 men aged 30-65 years who are obese but healthy. Researchers then added 2 tablespoons of culinary herbs in foods that are going to be studied. In the other group, the foods was added spices. Then the blood of the participants were taken every 30 minutes for three hours.

“In our spicy foods using rosemary, oregano, cinnamon, turmeric, black pepper, clove, garlic powder and paprika. We chose these spices because they have strong antioxidant activity,” said Ann Skulas-Ray, one of the researchers .

When eating food with a spice mixture of antioxidants, the antioxidant activity results obtained in the blood increased by 13 percent and the insulin response decreased by about 20 percent.

According to West, many scientists thought that oxidative stress contributes to heart disease, arthritis and diabetes. But antioxidants such as spices essential to reduce oxidative stress, thereby reducing the risk of chronic disease.

He added that the dose of spice that is used is equivalent to the antioxidants contained in 5 ounces of red wine or 1.4 ounces of dark chocolate.

Skulas-Ray noted that adding 2 tablespoons of spices in foods will not cause stomach aches. “They enjoy the food and do not have digestive problems. But the participants were told beforehand that they would eat foods that are seasoned and they are willing to do it,” he said.

The research was published in the Journal of Nutrition and supported by the McCormick Science Institute and the National Institutes of Health in the United States.

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