One of the first studies done was all about inflammation. For one week they had 10-12 subjects in each group consumer a small amount of a particular spice each day. For example, those in the rosemary group ate just half a teaspoon of rosemary daily for seven days. Blood samples were drawn one hour prior to consumption and at the very end of the experiment.
What they were looking for in the blood samples was antioxidant capacity. Researchers also analyzed how well the blood could dampen and induced inflammatory response in white blood cells. This was tested by placing the participants blood into white blood cells that had that had been damaged by oxidized cholesterol (usually found in fried foods). Even the small, “everyday”, dosage were found to be effective at quelling the inflammatory response. Four spices were significantly better than the rest:
An earlier study…
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