Herbs and spices - natural medicine does not cause side effects

Herbs and spices have a lot of antioxidants. A new University of Georgia study found that they also work to prevent damaged tissue as well as inflammation caused by high blood sugar levels.

Researchers recently tested the extract of 24 common herbs and spices. The results are published in the current issue of Midicinal Food. In addition to detecting high rates of oxidized superstates such as fenola, scientists have also revealed a direct link between fenola content and the ability to prevent the formation of compounds that contribute to Damage in people with diabetes and aging.

The co-author of the study James Hargrove and assistant professor of food and nutrition at the UGA School of Sciences and Family said: 'Because herbs and spices are very low in calories and relatively cheap, they are a pill that provides antioxidants and anti-inflammatory effects in your diet '.

Hargrove explains that when the ratio of blood sugar is high, a process called protein glycosylation (or proteinization) in which sugar combines with the protein eventually forms products called advanced glycation end products or AGE compounds. (End products of glycosylation). The word AGE is formed by shutting down words that are very suitable because this compound activates the immune system, causing inflammation or damaged tissue associated with aging and diabetes.

The researchers found a strong direct link between fenola content in herbs, regular spices and the ability to prevent the formation of AGE compounds. Spices such as cloves and cinnamon have a fenola ratio of about 30% while still fresh, and account for 18% of dry weight. While herbs such as aromatic grass and sage only contain 6 to 8% fenola compared to dry weight. Blueberries, which are widely praised for their antioxidant content, contain only 5% of dry weight.

Co-author Diane Hartle, associate professor of UGA School of Medicine, said that different types of fenola are absorbed by the body according to different mechanisms, so using a variety of herbs and spices will bring maximum effect. .

Bunches of herbs calculated from the upper left corner: basil, marjoram, rosemary, chives, mint, coriander, cumin, maple, mixed bunch of herbs, aromatic leaves, parsley, Sage leaves, thyme or thyme, red clover, lavender.(Photo: iStockphoto / Sandra Caldwell)

She said: 'If you use a variety of herbs and spices to increase the flavor of the dish, you can double or even triple the therapeutic value of the meal without increasing the calorie content.' . She also added that controlling the rate of blood sugar as well as the formation of AGE compounds also reduces the risk of cardiovascular damage often associated with diabetes and aging. She explained that high blood sugar rates will boost the risk of heart disease in part because AGE compounds form in the blood and in blood vessel walls. AGE compound aggravates atherosclerosis , which is also the disease that forms cholesterone plaques.

UGA researchers tested the ability to inhibit AGE compounds in vitro. Animal studies on the health benefits of spices also supported their thesis. For example, cinnamon and cinnamon extract have been shown to reduce blood sugar levels in mice. Interestingly, cinnamon reduces the rate of blood sugar by acting at different levels. It slows the process of emptying the stomach to limit the rate of sudden increase in blood sugar after meals while improving the effectiveness or sensitivity of insulin. It also enhances the antioxidant capacity.

Hargrove said the results showed that herbs and spices could also have similar benefits in animal experiments. Because humans have been eating herbs and spices for thousands of years, they will not risk the usual side effects associated with other medicines .

'Types of herbs and spices used in cooking are generally considered safe and have been tested by meal times. In fact, some herbs and spices are sold as a major food additive for their recognized health benefits. '

The co-author of the study Phillip Greenspan - associate professor of Pharmacy - emphasized that most people do not eat 5 to 9 servings of vegetables daily according to advice. Instead of using salt to increase the flavor of the dish, he advised people to use a variety of herbs and spices to enhance the nutritional content of the meal. While salt does not contain fenola, it is useful and also related to high blood pressure.

Greenspan said: 'When cooking if you add herbs and spices, you are definitely adding health benefits to yourself besides the great taste of the food'.