Researchers in Baltimore City, Maryland determined whether an experiential nutrition education intervention focusing on spices and herbs ("Spice MyPlate") was feasible and improved diet quality and healthy eating attitudes among an urban and predominantly African-American sample of adolescents more than standard nutrition education alone.
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Study on the effect on lipid peroxidation during cooking.
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Clinical research on the 24 hour effects of capsaicin in 25% negative energy balance.
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