22 Dec The Power of Spices
With the holiday season upon us, research demonstrates the anti-inflammatory properties of common spices.
One of the most extensively studied spices for it’s antioxidant, anti-inflammatory, anti lipemic, anti diabetic, antimicrobial, and anticancer effects.
Most of the research with cloves has been done with clove oil, which has demonstrated a wide range of benefits from prevention of skin cancer to it’s use as an antimicrobial agent for oral infections.
As a member of the mint family, sage possess well studied antioxidant properties from the presence of rosmarinic and carnosic acids. Tea made from sage leaves, as well as essential oils from the leaves has been used in traditional medicine to treat digestive and circulation problems and many other conditions.
Despite it’s name, it is not a nut. Nutmeg has been shown to possess strong antioxidant and antimicrobial activities that have been widely used. It’s high phytonutrient content has been shown to have curative properties, such as improving blood circulation to the brain, enhancing sleep, and as an aphrodisiac.
Several compounds in allspice have demonstrated anti tumor activities in lab studies and in animals. As with cinnamon and cloves, the antioxidant compound eugenol is in abundance.
Cineole, the major active component of cardamon oil, which is drawn from the seed is a potent antiseptic, effective against oral bacteria and Candida albicans. Research has also demonstrated a role with cardamon and immune function, decreased cancer and cardiovascular disease risk.