Summary
Researchers say herbs and spices -- especially antioxidant-rich hot spices like rosemary, thyme, curry and red pepper -- might help prevent chronic diseases like cancer, cardiovascular diseases and diabetes if eaten in moderation .
Original source:
http://www.knoxstudio.com/shns/story.cfm?pk=HERBS-07-20-05&cat=AN
Details
Ancient pharmacists may have been onto something - evidence is growing that herbs and spices are nature's aspirins containing natural agents to reduce inflammations that could lead to cancers.
Researchers pointed to the hottest spices as working the best, but they warned at this week's annual convention of the Institute of Food Technologists that the secret is that a little of the hot stuff goes a long way.
Raj Vattan, a food researcher at Texas State University, said overuse of common herbs like rosemary, thyme, curry and red pepper can make bacteria more resistant to treatment.
But eaten in moderation, herbs and spices rich in antioxidants do seem to reduce incidences of chronic diseases like cancer, cardiovascular diseases and diabetes, he said.
Food researchers say advances in genetic biology are giving scientists new methods of enhancing antioxidants in food, but the exact mechanism of how the herbs and spices work - and what chemicals in the plants are responsible - isn't yet fully understood.
Michael Wargovich, a researcher with the South Carolina Cancer Center at the University of South Carolina, said 15 scientific studies found that daily consumption of aspirins or anti-inflammatory drugs were related to a 50 percent reduction in colon cancer.
Wargovich said he has identified one chemical in tea that has reduced tumors in rats, and he is studying the effects on cancer cells of the herbs ginkgo biloba, American ginseng and a compound of milk thistle.
Young-Joon Surh, of South Korea's Seoul University College of Pharmacy, said spicy bits of hot peppers, mustards and
spices also have been shown to decrease the size of tumors in laboratory mice.
Surh has been studying wider uses for gingerol, the pungent ingredient in ginger; capsaisin, the chemical that makes hot peppers hot; and the spicy ingredient known as 6-methylthiohexyl isothiocyanate that gives the zip to wasabi, or Japanese mustard.
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Friday, July 29, 2005
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