Spices and Herbs May Improve Cardiovascular Risk Factors

Abstract

Traditional risk factors for cardiovascular disease (CVD) include high blood low-density lipoprotein (LDL) cholesterol, low high-density lipoprotein (HDL) cholesterol, high blood pressure, smoking, and diabetes. Family history and inflammatory factors also affect CVD risk. Diet therapy for treating and managing patients with CVD and for reducing risk among healthy individuals focuses on consuming a diet containing vegetables and fruits; eating whole-grain breads and cereals; choosing poultry, fish, nuts, legumes, and low-fat dairy foods; and limiting the intake of saturated fat, trans-fat, sweets, sugar-sweetened beverages, and red meats. 1 Because spices and herbs are rich in potentially bioactive compounds, clinical studies have examined their effects on blood insulin, blood lipids, and inflammation. EFFECTS OF A SPICE BLEND ON POSTPRANDIAL INSULIN, TRIGLYCERIDES, AND ANTIOXIDANT CAPACITY We designed a pilot study to determine whether a single, large dose (14 g) of a high-antioxidant spice blend incorporated into a test meal caused postprandial blood changes. 2 Six overweight men aged 30 to 65 years were recruited, baseline blood samples were taken, and the men were randomized to 2 test conditions: a control meal consisting of a dessert biscuit, coconut chicken, and cheese bread, or the same control meal with an added spice blend that included black pepper, cinnamon, cloves, garlic powder, ginger, oregano (Mediterranean), paprika, rosemary, and turmeric. Participants could not be blinded to the test condition because of the relatively large amount of spice blend used. Postprandial blood samples were taken immediately after the meal and every 30 minutes thereafter until 8 samples were collected. Blood lipids, glucose, and insulin were measured. The plasma was analyzed for hydrophilic, lipophilic, and total oxygen radical absorbance capacity (ORAC) to provide information about its antioxidant potential. A higher total antioxidant capacity may reflect reduced oxidative stress, which is an underlying cause of many chronic diseases. 3 Addition of spices and herbs to the test meal significantly decreased postprandial insulin area under the curve by 21% (P = .004) and triglycerides area under the curve by 31% (P = .048), as shown in the Figure. Hydrophilic ORAC levels were 13% higher (P = .02) following the spice test meal than following the control meal, whereas lipophilic and total ORAC levels did not differ between the meals. Total blood cholesterol, HDL cholesterol, and glucose levels were not affected by meal condition. These findings suggest that a blend of spices and herbs may help improve levels of postprandial insulin and triglyceride concentrations after a high-fat meal while alsoenhancingthe antioxidative capacity of blood.