Spices don’t just act as antioxidants within the human body; they also help to prevent the nutritional degradation of food during storage. In one study, for example, annatto and coriander were extremely effective at preserving the valuable Omega-3 fatty acids in meatballs during storage.
Although Omega-3 are very good for you, they are still a type of PUFA and accordingly they’re quite fragile and prone to oxidation and going rancid. The spices in this study helped to prevent that, keeping the fats intact and healthy rather than oxidized and inflammatory.
Preventing the oxidation of these fragile fats helps avoid the creation of advanced glycation end-products, which create oxidation stress and speed up the aging process. The best illustration of this is a recent test where researchers gave men with Type 2 Diabetes one of two types of burger patties.
The first patty was seasoned with salt only. The second had salt and a spice mix containing cloves, cinnamon, oregano, rosemary, ginger, black pepper, paprika, and garlic powder.
Although Omega-3 are very good for you, they are still a type of PUFA and accordingly they’re quite fragile and prone to oxidation and going rancid. The spices in this study helped to prevent that, keeping the fats intact and healthy rather than oxidized and inflammatory.
Preventing the oxidation of these fragile fats helps avoid the creation of advanced glycation end-products, which create oxidation stress and speed up the aging process. The best illustration of this is a recent test where researchers gave men with Type 2 Diabetes one of two types of burger patties.
The first patty was seasoned with salt only. The second had salt and a spice mix containing cloves, cinnamon, oregano, rosemary, ginger, black pepper, paprika, and garlic powder.
