Penn State researchers have made a discovery that may come as especially good news for individuals who like their food heavily spiced.
In this research, a team of scientists tested the antioxidant effects of spices like cinnamon, turmeric and pepper to see if they had any impact on how the body processes a meal that is high in fat.
“Normally, when you eat a high-fat meal, you end up with high levels of triglycerides, a type of fat, in your blood,” said lead author Sheila West. “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.”
Half of the participants Continue reading