Herbs and spices appear to have antioxidant, anti-microbial, and anti-inflammatory properties and they may in addition reduce the risk of developing chronic diseases, eg cardiovascular disease, neurodegenerative conditions, chronic inflammation, arthritis, cancer, obesity and diabetes type 2

In May 2019 researchers from Canada published their review of the medical scientific literature to identify and assess specific biomarkers in 25 herbs and spices, namely anise, basil, black pepper, … Read more

Adding 6 g spice blend (basil, bay leaf, black pepper, cinnamon, coriander, cumin, ginger, oregano, parsley, red pepper, rosemary, thyme, and turmeric) to a high-saturated-fat, high-carbohydrate meal reduced the postprandial effect of the meal regarding the secretion of the inflammatory cytokine, IL-1β, in overweight/obese men

In March 2020 researchers from the USA published the results of their study to assess the postprandial effect of a blend of spices in a high-saturated-fat, high-carbohydrate meal on inflammatory … Read more

Food additives are one of the factors in ultra-processed foods causing concern, for whilst some food additives can be beneficial for human health, others may alter the composition of the gut microbiota and lead to inflammation, which in turn may lead to different forms of inflammatory disease

In October 2019 researchers from Qatar published their review of the association between a Western diet and chronic diseases. A Western diet is characterised by a high intake of energy-dense … Read more


Fenugreek (Trigonella foenum-graecum) seeds contain mucilage, trigonelline, 4-hydroxyisoleucine, sotolon, diosgenin, luteolin, phenolic acids, and protodioscin and is “generally recognized as safe” when used as a flavouring by the U.S. Food … Read more


Acrylamide is a chemical that naturally forms in starchy foods during cooking at high temperatures, including frying, baking, and roasting. This chemical process ‘browns’ food and affects its taste. Acrylamide … Read more


Mizuna, also referred to as water greens, qian jing shui cai, kyona, Japanese mustard greens and spider mustard.

Rich souce of vitamin C, iron and folate. Also contains a glucosinolate Read more


Kale, also referred to as leaf cabbage

Rich source of vitamin A, vitamin B6, vitamin C, folate and manganese and a moderate source of vitamin B1, vitamin B2, vitamin B5, Read more


Cauliflower, referred to as cauli-fiori in Italy. The heads can be white, orange (caused by beta-carotene), green (see broccoli Romanesco), and purple (caused by anthocyanins).

Rich source of vitamin C Read more


Cabbage, types include savoy cabbage, red, white and green cabbage

Rich source of vitamin C and vitamin K and a moderate source of vitamin B6 and folate.

Also contains sulforaphane. Read more