Spices & Seasonings

Total Records Found:12

Spices & Seasonings May 20,2010

Spicing the Meat Also Cuts the Cancer Risk

Smith's research team investigated six spices -- cumin, coriander seeds, galangal, fingerroot, rosemary and tumeric -- and found that the latter three had the highest levels of antioxidant activity toward inhibiting the formation of HCAs, with rosemary as the most effective.

Spices & Seasonings Mar 24,2010

Curcumin May Delay Liver Damage and Cirrhosis

The research team wanted to find out if curcumin could delay the damage caused by progressive inflammatory conditions of the liver, including primary sclerosing cholangitis and primary biliary cirrhosis.

Spices & Seasonings Mar 17,2010

Cloves are the Best Natural Antioxidant

"Out of the five antioxidant properties tested, cloves had the highest capacity to give off hydrogen, reduced lipid peroxidation well, and was the best iron reducer", Juana Fernández-López, one of the authors of the study.

Spices & Seasonings Feb 18,2010

Adding Rosemary to Beef Decreases Cancer-Causing Agents

Kansas State University researchers Kanithaporn Puangsombat and J. Scott Smith investigated the idea that reducing the amount of HCAs in meat cooked at high temperatures would reduce the associated health risks.

Spices & Seasonings Jan 25,2010

Reducing Salt Intake Could Mean Fewer Heart Attacks, Strokes and Deaths

Study suggests that the food industry and those who regulate it could contribute substantially to the health of the nation by achieving even small reductions in the amount of salt in these processed foods.

Spices & Seasonings Dec 11,2009

Study Finds Spices Halt Growth of Breast Stem Cells

The researchers applied a series of tests to the cells, looking at markers for breast stem cells and the effects of curcumin and piperine, both alone and combined, on the stem cell levels.

Spices & Seasonings May 25,2009

Turmeric Spice May Stall Spread of Fat Tissue

The study found that supplementing the animals’ high-fat diet with curcumin reduced body-weight gain and total body fat, even though food-intake was not affected, when compared to the nonsupplemented high-fat-diet group.

Spices & Seasonings Jan 31,2009

Chemists Shed Light on Garlic Health Benefits

The researcher is confident that a link exists between the reactivity of the sulfenic acid and the medicinal benefits of garlic. "While garlic has been used as a herbal medicine for centuries and there are many garlic supplements on the market, until now there has been no convincing explanation as to why garlic is beneficial."

Spices & Seasonings Jan 13,2009

Grocery Manufacturers Association Issues Science Policy Paper on Sodium and Salt

"The food industry takes seriously its commitment to develop products that provide choices for consumers interested in managing their intake of salt (sodium chloride) and sodium," said Robert Brackett, chief science officer for GMA.

Spices & Seasonings Aug 07,2008

Spices Can be Helpful Against Effects of High Blood Sugar

Because herbs and spices have a very low calorie content and are relatively inexpensive, they're a great way to get a lot of antioxidant and anti-inflammatory power into your diet.

Spices & Seasonings Apr 15,2008

New Reasons to Season: Spices and Herbs are Surprisingly Rich in Antioxidants, on Par With Many Fruits and Vegetables

Botanically, spices and herbs are classified as fruits and vegetables. That's why these plant-derived ingredients are naturally high in antioxidants.

Spices & Seasonings Mar 06,2008

Bart Spices Recalls Organic Purple Cornmeal

Fumonisins are types of mycotoxin. These are naturally-occurring toxic chemicals that are produced by some moulds. While the levels found in the cornmeal are above the legal limits, there is unlikely to be any immediate risk to people's health.