Indian curry spices curb oxidative effects of fatty meals

Adding Indian curry spices like turmeric and cinnamon to a high-fat meal could help reduce oxidative stress and thus thwart the risk of chronic disease, according to a new study.

`Normally, when you eat a high-fat meal, you end up with high levels of triglycerides, a type of fat, in your blood,` said Sheila West, associate professor of biobehavioral health, Penn State, who led the study.

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`If this happens too frequently, or if triglyceride levels are raised too much, your risk of heart disease is increased. We found that adding spices to a high-fat meal reduced triglyceride response by about 30 percent, compared to a similar meal with no spices added.`

When the meal contained a blend of antioxidant spices, antioxidant activity in the blood was increased by 13 percent and insulin response decreased by about 20 percent.

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