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Search MSI sponsored research from leading universities and research institutions.
October, 2020
Researchers from the University of Illinois conducted an observational study to examine the effectiveness of seasoning and increased portion sizes on vegetable consumption.
October, 2020
Researchers in Baltimore, MD determined whether the addition of spices and herbs to NSLP vegetables would increase intake.
April, 2020
Researchers at The University of Illinois at Urbana-Champaign determined if more people would purchase seasoned vs. steamed vegetables.
March, 2020
Researchers examined the effect of consuming a spice blend in a standardized meal.
March, 2020
Researchers investigated the postprandial effects of including spices in a meal rich in saturated fat and carbohydrates on FMD.
December, 2019
Researchers in France studied the effects of herbs and spices on the appreciation and intake of low-salt legume-based dishes in a restaurant environment.
June, 2019
Researchers from UCLA performed a randomized placebo-controlled study to test the effects on the gut microbiota of the consumption daily of capsules containing 5 grams of mixed spices.
June, 2019
Researchers from UCLA investigated the effect of one time intake of cinnamon on the postprandial glucose tolerance and insulin secretion following consumption of a high glycemic index meal.
June, 2019
Researchers from The Pennsylvania State University investigated the postprandial effect of spice consumption delivered in a high fat meal.
May, 2019
Researchers from The Pennsylvania State University conducted a cafeteria-based intervention to determine whether adding recipes incorporating spices and herbs to the school lunch line would increase vegetable intake.
March, 2018
Researchers from The Pennsylvania State University conducted an intervention to test the effect of using herbs and spices to increase vegetable intake in rural middle and high school students.
February, 2018
Researchers at the Anschutz Health and Wellness Center at the University of Colorado Denver in Aurora, Colorado investigated whether addition of culinary spices to foods reduced in sugar could preserve hedonic liking.
January, 2018
Researchers at the University of Illinois at Urbana-Champaign evaluated spice and herb seasonings as a means to enhance palatability of vegetables in order to increase consumer acceptance.
July, 2017
July 2017-- Researchers at the UCLA Center for Human Nutrition conducted a study to investigate the prebiotic potential, chemical composition, and antioxidant capacity of spice extracts.
May, 2017
Researchers at the University of Illinois at Urbana-Champaign conducted a 3-week study in a public café on the university campus to determine the impact of seasoning on vegetable selection, liking, and intent to purchase.
January, 2017
Researchers at the University of Illinois at Urbana-Champaign collected information on spice and herb liking and use frequency and whether they were used when cooking vegetables.
November, 2016
Researchers from the University of Illinois at Urbana-Champaign utilized focus groups to explore why and how consumers utilize vegetables, herbs and spices.
August, 2015
Researchers at Johns Hopkins University studied the effects of a behavioral intervention, which emphasized spices and herbs, on the maintenance of sodium intake at the recommended intake of 1500 mg/d.
July, 2015
Researchers in Baltimore City, Maryland determined whether an experiential nutrition education intervention focusing on spices and herbs ("Spice MyPlate") was feasible.
March, 2015
Researchers at the UCLA School of Medicine conducted a study to evaluate the impact of spices added to broccoli, cauliflower, and spinach on amount and rate of vegetable consumption.
January, 2015
Study on the effect on lipid peroxidation during cooking.
January, 2015
Researchers at The Pennsylvania State University examined the effects of culinary spices and psychological stress on postprandial lipemia and lipase activity.
October, 2014
Researchers at the University of Colorado examined factors that may improve liking of reduced fat and reduced saturated fat foods.
May, 2014
Researchers in the United Kingdom investigated consumer liking of lower salt tomato soup with herbs and spices.
May, 2014
Researchers at The University of Colorado examined whether adding herbs and spices to reduced-fat foods would improve their consumer liking
August, 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.
July, 2013
Clinical research on the 24 hour effects of capsaicin in 25% negative energy balance.
June, 2013
A study to determine whether adding herbs & spices to a reduced-fat dip increased preschoolers' willingness to taste & consume vegetables.
May, 2013
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.
April, 2013
A clinical trial of protein & capsaicin's effect on fullness & energy expenditure.
November, 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.
January, 2012
A review of studies that look at the effects of capsaicin and capsiate (mostly from red pepper)on energy balance.
September, 2011
A randomized placebo controlled study that looked at the effects of dried rosemary on cognitive function in an older adult population.
July, 2011
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.
March, 2011
A crossover study that examined the effects of acceptable doses of red pepper in food along with appetite and thermogenesis.
May, 2010
A study that examined insulin response and plasma antioxidant capacity was presented at the 2010 Experimental Biology Conference.
May, 2010
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.
April, 2010
A follow up study on ginger and muscle pain funded by the McCormick Science Institute.
April, 2010
A study that examined the bioavailability of 11 herbs and spices was presented at the 2010 Experimental Biology Conference.
December, 2008
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.
Through the McCormick Science Institute (MSI) Research Program, MSI sponsors research at leading universities and research institutions. All MSI-funded research is governed by our funding guidelines and is focused on advancing the scientific study of the health-enhancing properties of culinary herbs and spices in areas which we consider to have the potential to impact public health. Consistent with MSI’s mission to support broad scientific understanding, all research teams that receive funding are required to submit their findings to reputable scientific journals for publication. MSI does not support research on spice blends proprietary to McCormick & Co., Inc. or research on experimental animals.
