Abstract
Spices and condiments are natural biotechnological agents that exhibit therapeutic activity in the collection of free radicals formed due to oxidative stress, thereby exhibiting both antioxidant and anticancer effects. The aim of the article is a scientific-theoretical and experimental review of the use of spices and condiments as natural antioxidants and anticancer factors, their therapeutic effect on metabolic disorders and overweight.Materials and methods. During the work, an experimental study of the anti-inflammatory effect of a mixture of spices on metabolism in humans (men) with overweight, cardiovascular disease and metabolic disorders.Results and discussion. The study revealed a change in triglyceride levels between treatment groups, and an estimated 13 subjects gave a TG difference of (15 ± 32) mg / dL (mean ± SD) with 80 % potency (α = 0.05). Quantitative assessment of inflammatory responses was performed in 22 subjects because it was not possible to collect enough blood to perform the tests needed to assess inflammatory cytokine secretion and triglyceride levels.Study participants ate foods such as foods high in saturated fats and carbohydrates 1000 kcal, containing 33 % kcal saturated fats and 36% kcal carbohydrates without additional spices; food containing 2 g of a mixture of spices; food containing 6 g of spice mixture, with a washout period ≥ 3 days between days of intervention. The study shows that the percentage of monocytes increased significantly in circulation 240 minutes after eating food containing spices.The study found that the consumption of spices can reduce the negative effects of foods that contain significant levels of carbohydrates and fats in food. Conclusions. A diet containing a mixture of spices was developed to investigate the anti-inflammatory effect of spices in the context of food consumption, and for this purpose spices were chosen that are widely used for daily consumption in the human diet.
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