July, 2024
Spices and Herbs Increase Vegetable Palatability Among Military Service MembersThe Postprandial Effect of Spice Consumption Delivered in a High-Fat Meal on Pro-Inflammatory Cytokine Secretion in Overweight Obese Men
Oh, E., Petersen, K., Kris-Etherton, P. and Rogers, C.
Overview
Postprandial lipidemia is a risk factor for cardiovascular disease. The postprandial inflammation that occurs concurrently with lipidemia following ingestion of a high-fat meal (HFM) may contribute to this association. Numerous individual spices have anti-inflammatory properties in vitro and in vivo in animal models and humans. However, the effect of consumption of a spice blend on inflammatory mediators has not been examined in humans in a randomized controlled trial. The objective of this study was to investigate the postprandial effect of spice consumption delivered in a HFM on inflammatory cytokine responses.
Methods
Results/Conclusions
Monocyte number (P = 0.001), and the secretion of IL-1β (P = 0.036) and TNF-α (P = 0.046) from LPS-stimulated PBMCs were significantly elevated during the four-hour time period after HFM consumption compared to the baseline. However, the presence of 6 g of spice in the HFM reduced the secretion of IL-6 (P = 0.046), IL-8 (P = 0.031), TNF-α (P = 0.001) and MCP-1 (P = 0.063) from PBMCs at 60 min after the meal.
Consumption of a HFM containing a spice blend attenuated postprandial inflammation in overweight/obese men.
Reference
Oh, E., Petersen, K., Kris-Etherton, P. and Rogers, C., 2019. The Postprandial Effect of Spice Consumption Delivered in a High-Fat Meal on Pro-Inflammatory Cytokine Secretion in Overweight/Obese Men (OR12-06-19). Current Developments in Nutrition, Volume 3, Issue Supplement_1, June 2019.
https://doi.org/10.1093/cdn/nzz049.OR12-06-19