The disease-fighting flavors that were such an integral part of my upbringing in a Sicilian family are rich in more than just savory compounds. They’re loaded with potential disease-fighting substances. A study of 27 cooking herbs from the U.S. Department of Agriculture found that most had greater antioxidant power per gram than various fruits and vegetables. Other studies show that spices often contain substances that fight inflammation and infection, inhibit cancer-causing enzymes and tumor-stimulating hormones, and slow the life cycle of cancer cells or promote their destruction.
Most of the research has been done with concentrated spices on laboratory animals or in test tubes, often with larger doses than you’d use for cooking. Whether smaller amounts of the dried cooking spices can boost human health is not known.
They can make food flavorful without adding lots of sugar, fat and salt. As we reach the end of the line for trans fats, it’s possible that food manufacturers may need to resort to more creative ways to enhance the flavor of their products. Trans-fat labeling becomes mandatory January 1, 2006. The presence of these fats, which are even worse for your health than saturated fats, is not good for sales. You may notice as you peruse your local supermarket, a number of products boasting "zero grams of trans fats."
Here’s a rundown on some of the most promising research:
* Turmeric. Based on encouraging animal evidence, scientists have launched several studies in humans to test the benefits of curcumin, the substance that gives turmeric its yellow-orange color.
It contains high concentrations of the potent antioxidant and anti-inflammatory curcumin, which has been said to inhibit tumor growth and help treat rheumatoid arthritis and cystic fibrosis. In addition, curcumin has been associated with reduced risk of childhood leukemia and improved liver function.
Antioxidant activity: High levels of curcumin, the yellow pigment in turmeric, inhibit cancer cell growth. It has been shown to slow the growth of prostate cancer and prevent the activation of genes that cause cancer. "Curcumin shuts off the master switch which controls tumorigenesis (tumor growth); it specifically works against skin and breast cancer metastasis, "says Bharat B. Aggarwal, a professor of cancer medicine at the University of Texas M.D. Anderson Cancer Center.
* Researchers at the Alzheimer’s Disease Research Center at the University of California, Los Angeles, are testing curcumin’s ability to treat the early stages of the disease. Studies have shown that curcumin may both inhibit and break up the accumulation of destructive proteins in the brain, a hallmark of Alzheimer’s disease, and also fight the inflammation that may contribute to the condition. Recent research at UCLA indicates that eating food with low doses of curcumin slashed the accumulation of Alzheimer's -like plaque in the brains of mice by 50%.
Nutrients: Turmeric contains calcium, magnesium, dietary fiber, vitamin B6, iron, potassium and manganese. Two teaspoons have 16 calories.
Uses: Enhances the flavor of chicken, rice, meat and lentils.
* The Cystic Fibrosis Foundation is funding a clinical trial on whether curcumin can block the buildup of mucus in the digestive system of cystic fibrosis patients.
* Scientists at M.D. Anderson Cancer Center in Houston, Texas are studying curcumin as a possible treatment for multiple myeloma and pancreatic cancer, based on research showing that it may stop cancer cells from proliferating and cause malignant tumors to self-destruct.
* Cinnamon. Another USDA study, this one in humans, found that consuming cinnamon for 40 days reduced blood levels of sugar and triglycerides, a potentially artery-clogging fat, by about 25 percent; it also cut the "bad" LDL-cholesterol level by nearly 20 percent. And it didn’t take much: just under a half-teaspoon per day.
* Oregano. In the USDA study of antioxidants, oregano had 3 - 30 times more power than other culinary herbs, and more than vitamin E, too. One tablespoon of oregano has about the same antioxidant capacity as an entire apple or a banana or a cup of string beans or one-half cup of steamed carrots. The runner-up herbs: bay leaf, coriander, dill, rosemary, and savory.
* Sage. As Alzheimer’s disease progresses, the brain produces less and less acetyl-choline, a crucial chemical for memory and thinking. Sage appears to inhibit the chemical’s breakdown; its high antioxidant content may further help preserve cognition. A British clinical trial of two dozen healthy young adults found that sage oil taken in pill form boosted memory, alertness and calmness. An earlier, smaller trial by British and New Zealand researchers found evidence that the oil may improve the memory and attention of people with Alzheimer’s disease.
"PARSLEY, SAGE, ROSEMARY AND THYME"
