Adding antioxidant-rich herb and spice blends to meals could help to offset some of the effects of consuming unhealthy fats, US scientists have shown.
Previous studies have shown that triglyceride levels rise after eating a high fat meal, which can lead to an increased risk of heart disease.
Now, scientists from Penn State University have shown that by incorporating a high-antioxidant spice and herb blend into a high-fat meal, triglyceride levels are reduced by as much as 30% compared to eating a meal without the spice blend.
The researchers concluded that “the vascular effects of spices and herbs and their efficacy and safety relative to traditional drug therapy represent an exciting area for future research given the public health significance of cardiovascular disease”.
