Effects of culinary herbs and spices on obesity: A systematic literature review of clinical trials

Fermentation of Pediococcus pentosaceus JC30 Improves Phytochemical, Flavor Characteristics and Antioxidant Activity of Mulberry Leaves

Mulberry leaves contain polysaccharides, phenols, alkaloids, and other active ingredients which have medicinal and edible value. In this study, fermented mulberry leaf powder was prepared by solid-state fermentation using Pediococcus pentosaceus JC30. The effects of the fermentation on the phytochemical, flavor characteristics, phenolics, and antioxidant activity of mulberry leaves were studied. The results showed that the content of γ-aminobutyric acid in fermented mulberry leaf powder (FMLP) increased by 6.73-fold and the content of phytic acid decreased by 11.16%. Ultra-high-performance liquid chromatography with quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS) analysis showed that the fermentation of Pediococcus pentosaceus JC30 altered the phenolic composition of mulberry leaves, increasing the total free phenolic content by 88.43%. In particular, the contents of free phenols such as leucocyanidin, myricetin, and quercetin increased significantly and were positively correlated with antioxidant capacity. The fermentation of Pediococcus pentosaceus JC30 significantly enhanced the scavenging ability of DPPH free radicals, hydroxyl radicals, and the total reducing ability of mulberry leaves. Gas chromatography ion mobility spectrometry (GC-IMS) analysis showed that FMLP has an intense fruity and floral aroma, while having less grassy and earthy odor. The fermentation improved the phytochemical, flavor, and nutritional value of mulberry leaves, which provides more possibilities for the development of mulberry leaf products outside the sericulture industry.

Sensory preferences are important motivators for using herbs and spices: A cross-sectional analysis of Australian adults

INTRODUCTION

Herbs and spices have been used in cooking and food preparation to add flavour and aroma for centuries. However, many herbs and spices are also associated with a number of health benefits. Despite this, little is known about the types and frequency of use of herbs and spices in Australian households. Therefore, the aim of this study was to determine the types of herbs and spices used in cooking and food preparation in Australian households.

METHODS

A cross-sectional study was undertaken amongst Australian adults aged ≥18 years. Participants were recruited via social media platforms requesting voluntary participation in an online questionnaire. The survey tool included questions related to the types of herbs and spices used and consumed in Australian households, frequency of use, and adherence to a Mediterranean diet (MedDiet) using the Mediterranean Diet Adherence Screener.

RESULTS

A total of n = 400 participants responded and completed the survey. Participants were mostly female (n = 341; 85.3%) aged between 25 and 64 years (n = 331; 82.8%) and were overweight (body mass index: 26.5 ± 5.9 kg/m2). In the previous 12 months, two-thirds of participants (n = 257; 64.3%) reported consuming herbs and spices 1-2 times per day, which were mostly consumed as part of lunch/dinner meals (n = 372; 93%). Basil (n = 391; 97.8%), pepper (n = 390; 97.5%) and garlic (n = 387; 96.8%) were amongst the most frequently used herbs and spices. Moderate to high adherence to a MedDiet was associated with daily use of herbs and spices [χ2 (1, n = 397) = 5.6, P = 0.018].

CONCLUSION

This cross-sectional analysis of Australian households shows that most Australian adults consume herbs and spices daily. Further investigation into the quantities used and needed to elicit potential health benefits of herbs and spices when incorporated into a healthy dietary pattern warrants future investigation.

Phytochemicals in Obesity Management: Mechanisms and Clinical Perspectives

PURPOSE OF REVIEW

This review explores the mechanistic pathways and clinical implications of phytochemicals in obesity management, addressing the global health crisis of obesity and the pressing need for effective, natural strategies to combat this epidemic.

RECENT FINDINGS

Phytochemicals demonstrate significant potential in obesity control through various molecular mechanisms. These include the modulation of adipogenesis, regulation of lipid metabolism, enhancement of energy expenditure, and suppression of appetite. Recent studies have provided compelling clinical evidence supporting the use of specific phytochemicals in obesity treatment. Notable among these are green tea extract, rich in catechins; garcinia cambogia, containing hydroxycitric acid; resveratrol, found in grapes and berries; and berberine, derived from various plants. These compounds have shown promising results in clinical trials, Recent studies show that phytochemicals contribute to weight loss, BMI reduction, and lipid profile improvement, highlighting their potential in managing obesity and associated comorbidities. However, research in this field also faces challenges, including inconsistent bioavailability and the need for standardized dosing protocols. Phytochemicals offer a promising avenue for obesity management, acting through multiple pathways to influence weight control. While clinical evidence supports the efficacy of certain phytochemicals, further research and rigorous clinical validation are necessary to fully understand their potential and overcome existing challenges. This review underscores the importance of continued investigation into phytochemicals as a complementary approach to addressing the global obesity epidemic, potentially leading to more effective and natural interventions for weight management.

Suppression of the postprandial hyperglycemia in patients with type 2 diabetes by a raw medicinal herb powder is weakened when consumed in ordinary hard gelatin capsules: A randomized crossover clinical trial

INTRODUCTION

Contradictory claims about the efficacy of several medicinal plants to promote glycemic control in patients with type 2 diabetes mellitus (T2DM) have been explained by divergences in the administration form and by extrapolation of data obtained from healthy individuals. It is not known whether the antidiabetic effects of traditional herbal medicines are influenced by gelatin capsules. This randomized crossover trial aimed to evaluate the acute effect of a single dose of raw cinnamon consumed orally either dissolved in water as a beverage or as ordinary hard gelatin capsules on postprandial hyperglycemia (>140 mg/dL; >7.8 mmol/L) in T2DM patients elicited by a nutritionally-balanced meal providing 50 g of complex carbohydrates.

METHODS

Fasting T2DM patients (n = 19) randomly ingested a standardized meal in five experimental sessions, one alone (Control) and the other after prior intake of 3 or 6 g of crude cinnamon in the form of hard gelatin capsules or powder dissolved in water. Blood glucose was measured at fasting and at 0.25, 0.5, 0.75, 1, 1.5 and 2 hours postprandially. After each breakfast, its palatability scores for visual appeal, smell and pleasantness of taste were assessed, as well as the taste intensity sweetness, saltiness, bitterness, sourness and creaminess.

RESULTS

The intake of raw cinnamon dissolved in water, independently of the dose, decreased the meal-induced large glucose spike (peak-rise of +87 mg/dL and Δ1-hour glycemia of +79 mg/dL) and the hyperglycemic blood glucose peak. When cinnamon was taken as capsules, these anti-hyperglycemic effects were lost or significantly diminished. Raw cinnamon intake did not change time-to-peak or the 2-h post-meal glycaemia, but flattened the glycemic curve (lower iAUC) without changing the shape that is typical of T2DM patients.

CONCLUSIONS

This cinnamon's antihyperglycemic action confirms its acarbose-like property to inhibit the activities of the carbohydrate-digesting enzymes α-amylases/α-glucosidases, which is in accordance with its exceptionally high content of raw insoluble fiber. The efficacy of using raw cinnamon as a diabetes treatment strategy seems to require its intake at a specific time before/concomitantly the main hyperglycemic daily meals. Trial registration: Registro Brasileiro de Ensaios Clínicos (ReBEC), number RBR-98tx28b.

A Scoping Review of the Clinical Evidence for the Health Benefits of Culinary Doses of Herbs and Spices for the Prevention and Treatment of Metabolic Syndrome

Metabolic syndrome (MetS) is a growing global health problem. Evidence suggests that diets rich in phytochemical-containing herbs and spices can contribute to reducing the risk of chronic diseases. This review assesses the scope of evidence supporting the use of herbs and spices in the diet for the prevention or treatment of MetS and its associated health conditions. A search of the PubMed, Scopus and Google Scholar databases was carried out to assess the available clinical evidence for culinary doses of commonly used herbs and spices. Trials that were measuring health factors related to metabolic disorders in healthy individuals, or the health of individuals with MetS or associated diseases, were included. Out of a total of 1738 papers identified, there were 142 relevant studies on black pepper, chilli, cardamom, cinnamon, coriander, cumin, fennel, fenugreek, garlic, ginger, nigella seed, rosemary, sage and turmeric. No relevant research was found for cloves, mint, oregano, parsley or thyme. Cinnamon, fenugreek and ginger were the herbs/spices with the most published trials on them and that showed promise for glycaemic control. Cardamom appears to have potential to reduce inflammatory markers, and cinnamon, ginger and turmeric to reduce blood lipids. Patients with type 2 diabetes were the population most likely to be included in studies, but the preventative benefits of herbs/spices in healthy populations were also investigated, particularly for chilli, ginger and cinnamon. There is evidence for the beneficial effect of culinary doses of many common herbs/spices in the prevention and treatment of MetS and associated disorders.