Spices cancel out negative effects of high-fat food
Adding spices to a meal can help to counteract the negative effects of fat in the body, according to researchers from Penn State.Sheila West, associate professor of biobehavioural health at Penn State, explained that food which is high in fat can lead to an increase in triglycerides, or fat in the blood, which can increase the risk of heart disease.
Ms West said: "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."
Researchers involved in the study chose to use antioxidant spices as they believe these reduce oxidative stress which they believe is linked to serious health conditions including heart disease, arthritis and diabetes.
The National Cancer Institute states that antioxidants can protect sells from the damage caused by free radicals.
It goes on to state that "free radical damage may lead to cancer".
