liveonearth (liveonearth) wrote,

Top Ten Spices for Anti-Aging Cusine

The top 10 most potent herbs and spices for blood sugar control:
1. Cloves (ground)
2. Cinnamon (ground)
3. Jamaican allspice (ground)
4. Apple pie spice (mixture)(has lots of cinnamon in it)
5. Oregano (ground)
6. Pumpkin pie spice (mixture)(has lots of cinnamon in it)
7. Marjoram
8. Sage
9. Thyme
10. Gourmet Italian spice

--antioxidants inhibit of tissue damage and inflam caused by high levels of blood sugar.
--this study compared 24 herbs & spices
--phenol (antioxidant) content correlates directly with blocking the formation of advanced glycation end products
--advanced glycation end products = AGES
--AGES-->inflam contributes to damage in diabetes & aging
--Glucose and other sugar molecules cause glycation; a process in which the sugar bonds with proteins and form so-called advanced glycation end products, or AGEs.
--AGES & oxidation lead to dz, aging, death
--strong correlation between phenol and inhibition of glycation
--Macrophages have special receptors for AGEs, called RAGEs
--inflam-->damage to arteries-->scar tissue in arteries called plaque
--People with Type 2 diabetes get heart disease about 15 years earlier than non-diabetics
--people with type 2 diabetes lose about 18 years from their expected life span, according to findings from hospital and death records of close to 9.5 million Canadians
--cinnamon has been shown to lower blood sugar
--cinnamon increases glucose metabolism 20-fold in one study!
--cinnamon lowers your blood sugar acting on several different levels: slows gastric emptying, improves sensitivity of insulin, enhances antioxidant defenses
--researchers say cinnamon could play the role of an insulin substitute in the treatment of type 2 diabetes
--cloves are 30% phenol dry weight
--cinnamon: phenol is 18% of dry weight
--oregano: 8%
--sage: 6%
--blueberries: 5%
--??? My question: Why is turmeric usually suggested for anti-inflam but is not on this list? Does it work by some other mechanism than inhibiting glycation?

--Journal of Medicinal Foods June 2008; 11(2):275-81
Tags: aging, antioxidants, biochemistry, cinnamon, diabetes, food, heart disease, inflammation, spices

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