SBH Rep contact request

In the news: Spice it up in the New Year!

Spices Offer Flavor & Contribute to Health

A variety of spices – from near and afar – not only add pizazz to the dinner menu, but many contain compounds that contribute to our dietary antioxidant intake or that have anti-inflammatory actions. Two review articles (1,2) published in December highlight several culinary spices worth having in the cupboard – spices that add flavor, aroma and color, as well as potent antioxidant compounds.

Antioxidants can protect lipids and oils in food against oxidative degradation. When added to food, anti-oxidants control rancidity development, retard the formation of toxic oxidation products and help maintain nutritional quality of foods. Natural antioxidants contained in spices help to combat oxidative stress, which is caused by high concentrations of free radicals in cells and tissues.

Studies have shown that spices and herbs such as rosemary, sage, and oregano – go to spices for Christmas turkeys and dressing – are excellent sources of antioxidants with their high content of phenolic or bioflavonoid compounds. Typically flavonoids and phenolic acids are the main phenolics in spices that possess antioxidant activity. They may include flavonoids such as apigenin, luteolin, quercetin and kaempferol. The highest amounts of flavonoids have been found in parsley, oregano, celery, saffron, dill, and fennel.

Rosmarinic acid is also a dominant phenolic compound responsible for the antioxidant capacity of many spices, including rosemary, oregano, and thyme, but also cumin and cinnamon.

The Cinnamon that you may have used to garnish holiday eggnog, comes from the inner layer of bark derived from many varieties of evergreen trees that belong to the genus Cinnamomum. Most cinnamon comes from Indonesia; some from Siri Lanka, China and other countries. Cinnamon contains various antioxidant compounds that are routinely used in a traditional system of medicine to treat chronic diseases such as cardiovascular diseases and diabetes in various regions of the world.  

Supplemental extracts of the common species cassia cinnamon containing a polyphenol (methylhydroxy-chalcone polymer) seem to improve insulin sensitivity and increase uptake of glucose (sugar) from the blood stream. However, the results of clinical trials have been inconsistent: some have shown improvement in blood glucose levels or insulin sensitivity or in people with type 2 diabetes or insulin insensitivity, while others have not.

Derived from the flower of Crocus sativus, the crimson colored spice saffron is often used to add color and flavor to rice dishes. First cultivated in or near Greece, most saffron is now grown in Iran. Saffron contains carotenoids including zeaxanthin, lycopene and alpha- and beta-carotene, as well as compounds such as crocetin, crocins, and safranal. Some research suggests that saffron supplementation may improve symptoms of depression in adults, though larger clinical trials with long-term follow-ups are needed before firm conclusions can be made regarding saffron for treating depressive symptoms (3).

One of the rising stars in the world of spices is turmeric or Curcuma longa, a member of the ginger family. With it’s bright yellow colored polyphenol component curcumin, this spice is found in Indian curry dishes, consumed as a tea in Japan, and has been traditionally used in Asian countries as a medical herb due to its antioxidant, anti-inflammatory and anti-microbial properties.

Curcumin research has been gaining scientific attention, with preliminary studies suggesting that it may be helpful in osteoarthritis, that it may aid performance on attention and working memory tasks, or be helpful in reducing depressive symptoms. Curcumin is poorly absorbed, but recent technical advances have resulted in supplemental curcumin with enhanced bioavailability. So expect more published research on curcumin in the coming year.

References

1. Yashin A, et al. Antioxidant activity of spices and their Impact on human health: Review. Antioxidants. 6, 70; 2017.
2. Hewlings SJ and Kalman DS. Curcumin: A Review of Its’ Effects on Human Health. Foods. 6, 92; 2017.
3. Shafiee M, et al. Saffron in the treatment of depression, anxiety and other mental disorders: Current evidence and potential mechanisms of action. J Affect Disord. [Epub ahead of print] Nov, 2017