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

Fenugreek

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