Research focuses on benefits of spices & herbs

WORKING with nutrition scientists and a 13-member Scientific Advisory Council made up of some of the world's most renowned nutrition and wellness experts, the McCormick Science Institute (MSI) funds independent studies in five areas related to spices and herbs: antioxidants and phytonutrients, anti-inflammatory properties, weight management, cardiovascular health, and overall wellness including cognitive performance.
Recent studies have provided new insights on specific benefits, including red pepper's positive impact on weight management; ginger's reduction of muscle pain after exercise; high antioxidant spices and heart health measures including improved arterial function and lower blood triglycerides; and antioxidant-rich spices and total antioxidant capacity of the blood.
MSI research currently underway includes an investigation at Johns Hopkins University into whether herbs and spices can help consumers adhere to a low-sodium diet and a study at the University of Georgia designed to see if black pepper and rosemary give people more mental energy. The Institute also provides standardized spices on a complimentary basis to qualified researchers studying healthy humans.
"People have long known about the healthful properties of natural spices and herbs, and now there is growing scientific evidence about their multiple benefits," said Dr Hamed Faridi, chief science officer at McCormick. "This field of study is more relevant than ever as scientists continue to discover the unique compounds in plant-foods that hold tremendous potential to enhance the quality of our diets and protect our health." (Photo ? Heidi Elsted   | Dreamstime.com)