Antioxidant Potential: Spices Shown To Reduce Triglycerides
The Mediterranean diet has a new competitor, the spicy diet. Antioxidant spices may reduce the triglyceride response of a high-fat meal by 30% compared to the same meal without them, concluded a study.
The antioxidant potential of spices stems from their phenolic compounds, the authors wrote. Also, some spices increase the blood plasma concentrations of others, and spices are typically eaten as blends, making them good targets to study. Turmeric, cinnamon, rosemary, oregano, black pepper, cloves, garlic powder and paprika were on the short list that researchers examined.
The study compared results in Read more »
*This blog post was originally published at ACP Internist*
