|
June 2008--Herbs and spices are rich in antioxidants, and a new University of Georgia study suggests they are also potent inhibitors of tissue damage and inflammation caused by high levels of blood sugar. Read the entire study (PDF)
In Vitro Study on Spices and Blood Glucose
Dearlove RP, Greenspan P, Hartle DK, Swanson RB, Hargrove JL
Researchers tested extracts from 24 common herbs and spices including sage, cinnamon, rosemary, marjoram, tarragon, and allspice. In addition to finding high levels of antioxidant-rich compounds, they revealed a direct correlation between phenol content and the ability of the extracts to block the formation of compounds that are related to blood glucose control and aging.
Hargrove, a researcher on the study, explained that when blood sugar levels are high, protein glycation occurs where the sugar bonds with proteins to form advanced glycation end products ( AGE compounds). These compounds also activate the immune system, resulting in the inflammation and tissue damage.
The researchers found a strong and direct correlation between the phenol content of common herbs and spices and their ability to inhibit the formation of AGE compounds. Spices such as cloves and cinnamon had phenol levels that were 30 percent and 18 percent of dry weight, respectively, while herbs such as oregano and sage were eight and six percent phenol by dry weight, respectively. For comparison, contain roughly five percent phenol by dry weight.
Study co-author Diane Hartle, associate professor in the UGA College of Pharmacy, said various phenols are absorbed differently by the body and have different mechanisms of action, so it’s likely that a variety of spices will provide maximum benefit.
The UGA researchers tested for the ability to block AGE compounds in a test tube, but animal studies conducted on the health benefits of spices lend support to their argument. Cinnamon and cinnamon extracts, for example, have been shown to lower blood sugar in mice. Interestingly, cinnamon lowers blood sugar by acting on several different levels, Hargrove said. It slows the emptying of the stomach to reduce sharp rises in blood sugar following meals and improves the effectiveness, or sensitivity, of insulin. It also enhances antioxidant defenses.
Hargrove said their findings suggest it’s likely that the herbs and spices they studied will provide similar benefits in animal tests. He points out that because humans have been consuming herbs and spices for thousands of years, they come without the risk of possible side effects that accompany medications.
Study co-author Phillip Greenspan, associate professor in the College of Pharmacy, noted that most people don’t get their recommended five to nine servings of fruits and vegetables a day. Rather than seasoning their food with salt, he recommends that people use a variety of herbs and spices to help boost the nutritional quality of their meals.
References
- Dearlove RP, Greenspan P, Hartle DK, Swanson RB, Hargrove JL. Inhibition of protein glycation by extracts of culinary herbs and spices. J Med Food. 2008 Jun;11(2):275-81 Read the entire study (PDF)
- Press Release
|
|
