The Spice Trade for Health

The Spice Trade for Health

By Sharon Palmer, R.D.
Contributing Editor

Culinaryherbs and spices have been used to treat all manner of maladies for centuries.Today, scientific evidence is pouring in that suggests our ancestors were rightapinch of spice does a lot more than flavor our food. An array of health benefitshave been associated with herbs and spices, from powerful antioxidant potentialto antimicrobial effects. And with the countrys growing affection for bothethnic flavors and healthful products, foods spiked with a variety of herbs andspices might become as natural as pizza flavored with oregano. A growing body ofresearch is exploring the possible therapeutic uses for many such seasonings,including garlic, black cumin, cloves, cinnamon, thyme, allspice, bay leaves,mustard, rosemary, saffron and turmeric.

In general, herbs and spices associated with improved health act by blockingpotential carcinogens, boosting immune function, and lowering LDL cholesterol.In a recent study in which 26 common spice extracts were investigated,researchers discovered that the phenolic compounds in spices contributesignificantly to their antioxidant capacity.

Following the spice road

Scientists are hot on the trail of specific ethnic spices from anumber of countries, from Cameroon to Hungary. But the big destination for spicestudies these days seems to be India. An impressive body of data suggests thatIndian food ingredients, including turmeric, cloves, ginger, aniseed, mustard,saffron, cardamom and garlic, can help prevent different types of cancersbecause of their antioxidative, antimutagenic and anticarcinogenic properties.

Another study looking at five common Indian spices (caraway, coriander,cumin, dill and fennel) pointed out that their daily use provides strongantioxidant protection. In addition, Indian spice mixes containing ginger, onionand garlic showed synergistic antioxidant activity.

Turmericthe super spice

One of the spices in the spotlight is turmeric, which is found incurry powder. This yellow spice, once used to treat arthritis and dysentery inEastern cultures, has garnered more studies than any other spice. Curcumin foundin turmeric exhibits anti-inflammatory, antioxidant, and chemo-preventiveactivities and has been associated with a reduced risk of certain cancers. Thisspice might protect cells, tissues and arteries against the damaging effects offree radicals in the bloodstream. Mounting evidence is relating this type ofcellular damage in the brain to Alzheimers disease.

Cinnamon and spice

Another health-promoting spice stirring up headlines is one ofAmericas favoritescinnamon. The seasoning as nurturing as grandmasapple pie has been associated with boosting insulin activity. In a recent study,type 2 diabetics given cinnamon in doses of 1, 3 or 6 grams for 40 daysexperienced an 18% to 29% drop in blood glucose compared to others in the study,as well as an improvement in blood-cholesterol and triglyceride levels. Cinnamonsactive ingredients are polyphenol polymers, which might act like insulin.Researchers believe that cinnamon effectively lowered glucose by boosting theactivity of insulin-receptor kinase and other related enzymes. They noted thatcloves, bay leaves and other spices show enzymatic effects similar to those ofcinnamon.

Into the pepper pot

The heat of peppers holds a host of health benefits. Cayenne pepper(ground red pepper) is a concentrated source of capsaicin, the powerfulphytochemical that gives chiles their heat. Capsanthin and related carotenoidsisolated from red paprika show potent anti-tumor promoting activity. Red pepperis also recognized for its lipid- and cholesterol- lowering effects.

Grazing on garlic and herbs

Garlic has been praised for its health benefits for decades, so itshould come as no surprise to find that it contains many substances now beingstudied for their anticancer effects, including allicin, allixin, allylsulfides, quercetin and organosulfur compounds. Two large studies in China andItaly linked garlic consumption to lower mortality from stomach cancer, andresearch has shown that the garlic component, diallyl disulfide, displays potentpreventive effects against cancers of the skin, colon and lung.

Nutrition experts are pushing fresh, green herbs into the same category asfruits and vegetables due to their generous levels of phytochemicals andantioxidants. Some herbs have even greater antioxidant activity than many fruitsand vegetables. According to the Nov. 2001 issue of the Journal ofAgricultural and Food Chemistry, oregano had the highest antioxidantactivity among many herbs tested, ranking 42 times higher than apples. Mostherbs, especially dill, peppermint, rosemary, sage, oregano and thyme, havesignificant amounts of flavonoids, which can act as antioxidants.

Spicing-up health in products

Culinary herbs and spices from garlic to oregano are commonly foundin dietary supplements, demonstrating the publics attention to the healthbenefits of these food ingredients. Perhaps they are well situated as the nextwave of functional ingredients. Currently, FDA hasnt granted any approvedhealth claims or qualified health claims for spices and culinary herbs in foodlabeling. However, a company in Japan already markets a beverage containingturmeric for its health benefits.

Typically, fresh herbs and spices contain higher levels of antioxidants thandried or processed products. Fresh garlic is one and a half times more powerfulthan dry garlic powder as alliin and allicin levels begin to drop as garlicundergoes drying and processing. Health experts caution that consumers shouldnot assume that supplementing their diets with spices and herbs is morebeneficial than a total-health approach focused on lean protein sources, wholegrains, fruits, vegetables, nuts and legumes. But, the evidence certainly seemsto indicate that liberally adding spices to food products sure cant hurt.

To top it off, sprinkling flavorful herbs and spices into foods for potentialhealth gains is possible without increasing those pesky calories, grams of fatand refined carbsa match made in heaven.

Sharon Palmer is a registered dietitian with 16 years of experience inhealth-care and foodservice management. She writes on food and nutrition fornewspapers, magazines, websites and books. Palmer makes her home in SouthernCalifornia.