June, 2019MSI Funded Study: Mixed Spices at Culinary Doses Have Prebiotic Effects in Healthy Adults: A Pilot Study
MSI Funded Study on Influence of Red Pepper Spice and Turmeric on Inflammation and Oxidative Stress Biomarkers in Overweight Females
Nieman DC, Cialdella-Kam L, Knab AM, and Shanely RA
The study hypothesized that supplementation with red pepper or turmeric would reduce inflammation and oxidative stress, and improve vascular function in free-living, overweight females with underlying chronic inflammation (CRP≥2 mg/l).
Utilizing a randomized, doubled-blinded, placebo-controlled, crossover design (2-week washout), 4-week supplementation with red pepper (1 g/d) or turmeric (2.8 g/d) was tested for influences on inflammation and oxidative stress in 62 overweight/obese (body mass index≥27 kg/m2) females (40–75 years) with systemic inflammation (C-reactive protein, CRP≥2 mg/l). Overnight, fasted blood samples were collected pre- and postsupplementation, and analyzed for oxidative stress (F2-isoprostanes, oxidized low density lipoprotein), inflammation (CRP and seven inflammatory cytokines), and metabolic profiles using gas chromatography–mass spectrometry with multivariate partial least square discriminant analysis (PLS-DA).
Pre- to post-supplementation measures of inflammation and oxidative stress for both RP and TM did not differ when compared to placebo (all interaction effects, P>0.05), and global metabolic difference scores calculated through PLSDAwere non-significant (both spices, Q2Y<0.40).
These data indicate that 4-week supplementation with RP or TM at culinary levels does not alter oxidative stress or inflammation in overweight/obese females with systemic inflammation, or cause a significant shift in the global metabolic profile.