Spices are not only useful to make food more delicious to eat, but also nutritious erode bad fats in the body.
According to recent research published in The Journal of Nutrition, add some spices into the types of foods can help reduce the adverse effects of fatty foods, especially lowering triglyceride levels.
“Antioxidants in herbs and spices play an important role to reduce oxidative stress while lowering the risk of chronic disease. Usually, when you eat high fat foods, increased levels of triglycerides in the blood. If this occurs frequently or triglyceride levels rise too high, may increase the risk of heart disease, “said Sheila West, PhD, associate professor from Penn State University.
In his research, West and his team monitor the benefits of spices on the body’s metabolic activity after eating. Six healthy male respondents aged 30-65 were included in this study. Researchers wanted to determine whether to add some spice into the types of foods can provide a protective effect on the body pascakonsumsi fatty foods.
“We use rosemary, oregano, cinnamon, turmeric, black pepper, cloves, garlic powder and paprika. We chose these herbs because it has the potential of antioxidants such as those previously tested in the laboratory, “said Ann Skulas-Ray, one of the researchers.
Paneliti estimates, spices can contribute to the body’s antioxidant roughly equivalent to a glass of red wine or about 43 grams of dark chocolate.
In the study, the respondents provided a variety of food menus which have measured values ??of fat and calories. In the first week, the menu is given without mixed spices. Then in the next week, the menu with the calories and fat content as it added spice of anti-oxidants.
To measure the effects of the herb, researchers took blood samples the respondents respectively 30 minutes before and 3.5 hours after eating. The results of blood tests showed a decrease in insulin and triglyceride levels after eating food mixed with spices. The second value that is lower than the results of blood tests after eating non-spice.
The effect was recorded quite significant, ie 31 percent decrease in triglycerides, and 21 percent on insulin. Recorded blood sugar levels were similar in both types of food. While in terms of antioxidant activity, recorded an increase of up to 13% after eating food containing spices.
