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From: rpautrey2 on 7 Aug 2008 14:00

Study: Spices may protect against consequences of high blood sugar
August 05, 2008

(PhysOrg.com) -- Herbs and spices are rich in antioxidants, and a new
University of Georgia study suggests they are also potent inhibitors
of tissue damage and inflammation caused by high levels of blood
sugar.


Researchers, whose results appear in the current issue of the Journal
of Medicinal Food, tested extracts from 24 common herbs and spices. In
addition to finding high levels of antioxidant-rich compounds known as
phenols, they revealed a direct correlation between phenol content and
the ability of the extracts to block the formation of compounds that
contribute to damage caused by diabetes and aging.

“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,” said study co-
author James Hargrove, associate professor of foods and nutrition in
the UGA College of Family and Consumer Sciences.

Hargrove explained that when blood sugar levels are high, a process
known as protein glycation occurs in which the sugar bonds with
proteins to eventually form what are known as advanced glycation end
products, also known as AGE compounds. The acronym is fitting because
these compounds activate the immune system, resulting in the
inflammation and tissue damage associated with aging and diabetes.

The researchers found a strong and direct correlation between the
phenol content of common herbs and spices and their ability to inhibit
the formation of AGE compounds. Spices such as cloves and cinnamon had
phenol levels that were 30 percent and 18 percent of dry weight,
respectively, while herbs such as oregano and sage were eight and six
percent phenol by dry weight, respectively. For comparison,
blueberries – which are widely touted for their antioxidant
capabilities – contain roughly five percent phenol by dry weight.

Study co-author Diane Hartle, associate professor in the UGA College
of Pharmacy, said various phenols are absorbed differently by the body
and have different mechanisms of action, so it’s likely that a variety
of spices will provide maximum benefit.

“If you set up a good herb and spice cabinet and season your food
liberally, you could double or even triple the medicinal value of your
meal without increasing the caloric content,” she said.

She added that controlling blood sugar and the formation of AGE
compounds can also decrease the risk of cardiovascular damage
associated with diabetes and aging. She explained that high blood
sugar accelerates heart disease partly because AGE compounds form in
the blood and in the walls of blood vessels. The AGE compounds
aggravate atherosclerosis, which produces cholesterol plaques.

The UGA researchers tested for the ability to block AGE compounds in a
test tube, but animal studies conducted on the health benefits of
spices lend support to their argument. Cinnamon and cinnamon extracts,
for example, have been shown to lower blood sugar in mice.
Interestingly, cinnamon lowers blood sugar by acting on several
different levels, Hargrove said. It slows the emptying of the stomach
to reduce sharp rises in blood sugar following meals and improves the
effectiveness, or sensitivity, of insulin. It also enhances
antioxidant defenses.

Hargrove said their findings suggest it’s likely that the herbs and
spices they studied will provide similar benefits in animal tests. He
points out that because humans have been consuming herbs and spices
for thousands of years, they come without the risk of possible side
effects that accompany medications.

“Culinary herbs and spices are all generally recognized as safe and
have been time-tested in the diet,” he said. “Indeed, some of spices
and herbals are now sold as food supplements because of their
recognized health benefits.”

Study co-author Phillip Greenspan, associate professor in the College
of Pharmacy, noted that most people don’t get their recommended five
to nine servings of fruits and vegetables a day. Rather than seasoning
their food with salt – which provides no beneficial phenols and has
been linked to high blood pressure – he recommends that people use a
variety of herbs and spices to help boost the nutritional quality of
their meals.

“When you add herbs and spices to food, you definitely provide
yourself with additional benefits besides taste,” Greenspan said.

Provided by University of Georgia






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