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