Spices and Herbs Research

: MSI Funded Research on Spices & Herbs

2014


An overview of the potential health benefits of clove by Dr. Keith Singletary.


Researchers in the United Kingdom investigated consumer liking of lower salt tomato soup with herbs and spices.


Researchers at The University of Colorado examined whether adding herbs and spices to reduced-fat foods would improve their consumer liking

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.

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.

Clinical research on the 24 hour effects of capsaicin in 25% negative energy balance.

Clinical research on the 24 hour effects of capsaicin in 25% negative energy balance.

A study to determine whether adding herbs & spices to a reduced-fat dip increased preschoolers' willingness to taste & consume vegetables.

Scientists from The University of California investigated the effect of consumption of a hamburger cooked with a polyphenol-rich spice mixture on postprandial lipid oxidation and endothelial dysfunction in men with Type 2 diabetes.

A clinical trial of protein & capsaicin's effect on fullness & energy expenditure.

2012


Scientists from the Shanely Human Performance Lab at Appalachian State University researched the effects of red pepper and turmeric on inflammation and oxidative stress.

A review of studies that look at the effects of capsaicin and capsiate (mostly from red pepper)on energy balance.

2011


A randomized placebo controlled study that looked at the effects of dried rosemary on cognitive function in an older adult population.

An overview of the potential health benefits of ginger by Dr. Keith Singletary.

A small crossover study that examined the effects of a spice-containing meal on blood antioxidant capacity and various metabolic factors including glucose and insulin concentrations.

A crossover study that examined the effects of acceptable doses of red pepper in food along with appetite and thermogenesis.

An overview of the potential health benefits of red pepepr by Dr. Keith Singletary.

2010


An overview of the potential health benefits of turmeric by Dr. Keith Singletary.

An overview of the potential health benefits of oregano by Dr. Keith Singletary.

A study that examined insulin response and plasma antioxidant capacity was presented at the 2010 Experimental Biology Conference.

A study that looked at the consumption of a spice enriched burger on malondialdehyde (MDA) levels. The study found that subjects who consumed the spice burger had lower plasma and urine MDA levels than when they consumed the non-enriched burger. The spice mixture added to hamburger meat before cooking also reduced malondialdehyde concentrations in the burger itself as compared to the burger cooked without spices.

A follow up study on ginger and muscle pain funded by the McCormick Science Institute.

A study that examined the bioavailability of 11 herbs and spices was presented at the 2010 Experimental Biology Conference.

An overview of the potential health benefits of black pepper by Dr. Keith Singletary.

2009


A small crossover study that examined the effects of a spice-containing meal on blood antioxidant capacity and various metabolic factors including glucose and insulin concentrations.

2008


An overview of the potential health benefits of cinnamon by Dr. Keith Singletary.

2007


A review paper on the potential health benefits of ginger.

2006


A Ranked Table with Antioxidant Values for Foods, Herbs, and Spices.
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Keyword


Spice


Research Pillar