Consumption of a high fat meal (1000kcal, 45g fat)

Consumption of a high fat meal (1000kcal, 45g fat) with 2g of spice (mix of black pepper, basil, bay leaf, cinnamon, coriander, cumin, ginger, oregano, parsley, rosemary, red pepper, turmeric and thyme) incorporated into the meal.

Consumption of a high fat meal (1000kcal, 45g fat) with 6g of spice (mix of black pepper, basil, bay leaf, cinnamon, coriander, cumin, ginger, oregano, parsley, rosemary, red pepper, turmeric and thyme) incorporated into the meal.

Oxidative Stress

Herbs and spices

High fat meal

Penn State University

The Acute Effect of Spices on Vascular Health

The Postprandial Effects of a High Fat Meal Containing Spices on Endothelial Function: a Pilot Study

Penny Kris-Etherton

Distinguished Professor of Nutrition

McCormick Science Institute

Control session - rice with control vegetables (tomatoes and aubergines) - no mixed spices

Dose 1 mixed spice session - rice with 6 g powdered mixed spices and 40 g polyphenol rich vegetables (onions, ginger and garlic)

Dose 2 mixed spice session - rice with 12 g powdered mixed spices and 80 g polyphenol rich vegetables (onions, ginger and garlic)

Cardiometabolic Risk

Rice with tomatoes and peeled aubergine (no spice)

Dose 1, Rice with mixed spices (turmeric, coriander, cumin, gooseberry cayenne pepper, cinnamon, clove), tomatoes, peeled aubergine, onion, ginger and garlic

Rice with vegetables and low spice

Dose 2, Rice with mixed spices (turmeric, coriander, cumin, gooseberry cayenne pepper, cinnamon, clove), tomatoes, onion, ginger and garlic

Rice with vegetables and high spice

Clinical Nutrition Research Centre

Effects of Mixed Spices on Cardiometabolic Function - the PolySPice (PSP) Study

Postprandial changes in interstitial glucose concentration using continuous glucose monitoring (CGM) following consumption of increasing doses of mixed spices in a single meal

Postprandial changes in plasma insulin concentration following consumption of increasing doses of mixed spices in a single meal

Postprandial changes in plasma triglyceride concentration following consumption of increasing doses of mixed spices in a single meal

Postprandial changes in plasma free fatty acid (FFA) concentration following consumption of increasing doses of mixed spices in a single meal

Postprandial changes in plasma IL-6 concentration following consumption of increasing doses of mixed spices in a single meal

Postprandial changes in plasma inter-cellular adhesion molecule (ICAM-1) concentration following consumption of increasing doses of mixed spices in a single meal

Monitor changes in blood levels of glucagon like peptide 1 (GLP-1) as a result of the mixed spice intake

Monitor changes in blood levels of GIP as a result of the mixed spice intake

Monitor changes in blood levels of PYY as a result of the mixed spice intake

Monitor changes in plasma metabolome including benzoate and hippurate as a result of the mixed spice intake

Monitor changes in urine metabolome including hippurate and benzoate as a result of the mixed spice intake

Stool samples will be collected at baseline (3 days and 1 day before) and up to 7 days following consumption of curry (1, 3 and 7 days after collection)

JeyaKumar Henry

Principal Investigator

Clinical Nutrition Research Centre, Singapore

National University Hospital, Singapore

20 patients with established T2DM were recruited from the M-OPD, HTAA, Kuantan; and equally divided into the Test and the Control groups (10 patients in each group).These patients were either fed with 4 g daily mixed herbs (on wet weight basis) or placebo (maize starch).

coriandrum sativum/triglyceride

The Acute Effect of Spices on Vascular Health

Effects of Mixed Spices on Cardiometabolic Function - the PolySPice (PSP) Study

Effects of Mixed Herbs on Blood Glucose and Lipid Profile in T2DM Patients

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