In the News
January 20, 2015 Researchers at The Pennsylvania State University studied the efficacy of a culinary spice blend to blunt postprandial elevations in triglycerides following a high fat meal in healthy, but overweight/obese adults.
January 20, 2015 Researchers in Southern India assessed dietary spice intake at the household and individual level by estimating the frequency and quantity of spice intake from routinely prepared dishes based on pattern of spice use and portion size of spice consumed.
January 15, 2015 Researchers from the Center for Human Nutrition at the University of California investigated the effect of combining curcuminoids and piperine on the antioxidant activity and the effect of combining turmeric and black pepper on lipid peroxidation during the preparation of hamburger meat.
December 12, 2014 A historian from Swansea University in the United Kingdom seeks to understand how Capsicums became the 'worlds most popular condiment'. This paper details the global diffusion of five cultivars of capsicums and presents an analogy to the global diffusion of black pepper.
December 1, 2014 Researchers in Brazil prepared a seasoning and garlic salt with a low sodium content using various mixtures of salts, including NaCl, KCl and monosodium glutamate. Additionally, sensory tests and evaluations of temporal acceptance (time-intensity and temporal dominance of sensations) were performed.
November 17, 2014 Review article by Dr. Keith Singletary that provides a summary of some of the potential health benefits of clove and the variety of scientific research on this topic.
November 11, 2014 Using high performance liquid chromatography (HPLC), researchers in Spain investigated the effects on the bioactive compounds of different cooking times in boiling water at 100 °C in samples of Saffron from La Mancha (safranal, picrocrocin, transcrocin 4, cis-crocin 4 and trans-crocin 3).
November 3, 2014 Informational video produced by the McCormick Science Institute (MSI) and the American Society for Nutrition (ASN). Discusses how flavor can drive drive good eating habits and that restaurants need to 'lead with flavor' when developing healthy menu options. Also highlights the "Healthy Kitchen, Healthy Lives" program, a joint initiative between the Harvard School of Public Health and the Culinary Institute of America.
November 3, 2014 Informational video produced by the McCormick Science Institute (MSI) and the American Society for Nutrition (ASN). Discusses how spices and herbs can fulfill America's desire for flavor without adding excess salt, sugar and fat.
October 28, 2014 Informational video from the 2014 Science Summit sponsored by the McCormick Science Institute and ASN. Bringing together the best and brightest minds, the Summit catalyzed a national conversation on the role of spices and herbs in a flavorful and sustainable healthy diet. Video discusses how consumers can achieve healthier eating habits, such as the DASH diet, through use of spices and herbs
October 6, 2014 Archaeologists from the University of Leicester in the UK evaluated the botanical remains of spices recovered from excavations at a port active in the Roman and medieval Islamic spice trade. Spices recovered from the excavations included black pepper (Piper nigrum), ginger (Zingiber officinale), cardamom (Elettaria cardamomum) and turmeric (Curcuma sp.).
September 9, 2014 Researchers report the confirmation of Capsicum sp. residues from pottery samples excavated at Chiapa de Corzo in southern Mexico dated from Middle to Late Preclassic periods (400 BCE to 300 CE). Residues from 13 different pottery types were collected and extracted using standard techniques. Presence of Capsicum was confirmed by ultra-performance liquid chromatography (UPLC)/MS-MS Analysis.
September 4, 2014 Researchers in France compared the effect of repeated exposure to that of flavor-flavor learning, on the acceptance of a non-familiar vegetable (salsify purée) in toddlers. Two unconditioned stimuli were used for the flavor-flavor learning: salt and a salt-associated spice (nutmeg).
July 16, 2014 In a randomized, cross-over design, 11 men ingested 500 mg of cayenne pepper (1.25 mg capsaicin), 500 mg evodiamine, or placebo at rest following 30 minutes of energy expenditure assessment using open-circuit spirometry.
May 29, 2014 Researchers in the United Kingdom investigated if the addition of herbs and spices could enhance the liking of lower salt tomato soup.
May 14, 2014 Researchers at The University of Colorado examined whether adding herbs and spices to reduced-fat foods would improve their consumer liking.
March 25, 2014 Researchers in The Netherlands investigated whether there is an effect of capsaicin on appetite profile and ad libitum energy intake in Caucasians when 1.03 g of red pepper is added to meals with a normal fat and normal protein content in a 25% negative energy balance.
January 13, 2014 Clinical research study that investigated whether consumption of a hamburger cooked with a polyphenol-rich spice mixture would reduce postprandial lipid oxidation and endothelial dysfunction in men with Type 2 diabetes.
November 25, 2013 Meta-analysis investigating the potential effects of capsaicinoids on energy intake. Seventy-four clinical trials were evaluated for inclusion of which 8 provided results suitable to be combined in analysis (191 participants). The paper also clarifies previous observations and forms evidence-based conclusions about possible weight management roles.
August 12, 2013 Clinical research conducted at the University of Georgia investigated whether a single dose of black pepper or rosemary produced short-term enhancements in sustained attention, motivation to perform cognitive tasks, or feelings of mental energy and fatigue.
July 18, 2013 Researchers in the Netherlands investigated whether an 80% energy requirement diet consisting of partly replacing carbohydrate by protein plus the addition of capsaicin reached the same level of fullness ratings and energy expenditure as a 100% energy requirement control diet.
July 15, 2013 Researchers in the Netherlands investigated the 24 hour effects of capsaicin in 25% negative energy balance on energy expenditure and substrate oxidation. More specifically, the research determined whether the 24 hour effects of capsaicin in 25% negative energy balance counteracted the effects of a negative energy balance on energy expenditure and enlarged fat oxidation compared to 100% energy intake without capsaicin.
May 28, 2013 Researchers from The Pennsylvania State University conducted a research study to determine whether adding herbs and/or spices for a reduced-fat dip increased children’s willingness to taste, liking of, and consumption of vegetables.
December 15, 2012 Researchers from The David H. Murdock Research Institute looked at whether feeding overweight females (aged 40-72) red pepper and turmeric affected biomarkers for inflammation and oxidative stress.
June 20, 2012 A test tube study compared dried herb antioxidant values before and after cooking.
June 4, 2012 Researchers from the UK analyzed the effect of active compounds in chili and red peppers and their affect on weight management.
January 24, 2012 Researchers from Purdue University looked at the evidence of consumption of active compounds from red and chili peppers and energy balance.
December 14, 2011 A clinical trial found that preschoolers were more likely to eat vegetables when ranch dip was added.
November 17, 2011 A review of research on spices, appetite, and energy balance.
November 10, 2011 UCLA researchers compare Anioxidant Values of dried, paste, and fresh varieties of nine common herbs (basil, chili, cilantro, dill, garlic, ginger, lemongrass, oregano, and parsley) and one herb mixture (Italian Herbs).
October 18, 2011 A small study on rosemary consumption and the effects on cognition.
August 20, 2011 A review of the potential health benefits of ginger.
August 18, 2011 A review of the potential health benefits of red pepper.
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