Lowering triglycerides Spices

Spices are not only useful to make food more delicious to eat, but also nutritious erode bad fats in the body.
According to recent research published in The Journal of Nutrition, adds some spice into the types of foods can help reduce the adverse effects of fatty foods, especially lowering triglyceride levels.
"Antioxidant spices play an important role in reducing oxidative stress while lowering the risk of chronic disease. Usually, when you eat foods high in fat, triglyceride levels increased in the blood. If this happens or triglyceride levels rise too high, could increase the risk of heart disease," said Sheila West, PhD, associate professor from Penn State University.
In his research, West and his team monitor the benefit of the spices to the metabolism of the body after eating activity. Six healthy male respondents aged 30-65 were included in this study. Researchers wanted to determine whether to add some spice into the types of foods can provide a protective effect on the body pascakonsumsi fatty foods.
"We use rosemary, oregano, cinnamon, turmeric, black pepper, clove, garlic powder and paprika. We chose this spice because it has the potential of antioxidants such as those previously tested in the laboratory," said Ann Skulas-Ray, one of the researchers .
Paneliti estimates, spices can contribute to the body's antioxidant roughly equivalent to a glass of red wine or about 43 grams of dark chocolate.
In the study, the respondents provided diverse menu of food that has been measured values ​​of fat and calories. In the first week, the menu is given without mixed spices. Then in the next week, menus with calorie and fat content value of the same spices were added anti-oxidants.
To measure the effect of the herb, the researchers took blood samples of respondents respectively 30 minutes before and 3.5 hours after eating. The results of blood tests showed a decrease in insulin and triglyceride levels after eating food mixed with spices. The second value that is lower than the results of blood tests after eating a non-spice.
The effect was recorded quite significant, ie 31 percent decrease in triglycerides, and 21 percent on insulin. Recorded blood sugar levels were similar in both types of food. While in terms of antioxidant activity, recorded an increase of up to 13% after eating foods containing spices.
Sources: Natural Health