Decrease of postprandial endothelial dysfunction by spice mix added to high‐fat hamburger meat in men with Type 2 diabetes mellitus

Li, Z.; Henning, Susanne M.; Zhang, Y.; Rahnama, N; Zerlin, Alona; Thames, Gail; Tseng, Chi‐Hong; Heber, David

doi:10.1111/dme.12120

Cited by 26 publications

(22 citation statements)

References 29 publications

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“…When participants engaged in a 25 min long battery of performance-based, standardized, stressor tasks during the postmeal period, this beneficial effect of spices was not evident. We have previously demonstrated the triglyceride lowering effect of spices in a small pilot study [ 15 ], while others found no effect [ 16 ]. This latter, null finding was likely due to the minor postprandial change in triglycerides induced by the test meal that contained ~25 g of fat.…”

Section: Discussionmentioning

confidence: 99%

“…However, replication of this finding is important, given the small sample size of the pilot study. In addition, a recent study testing a similar spice blend showed no effect on ppTG in adults with type 2 diabetes [ 16 ]. The present study was designed to assess the efficacy of a culinary spice blend to blunt ppTG following a high fat meal in healthy, but overweight/obese adults.…”

Section: Introductionmentioning

confidence: 99%

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Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: results of a randomized crossover study and in vitro experiments

et al. 2015

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BackgroundData suggest that culinary spices are a potent, low-calorie modality for improving physiological responses to high fat meals. In a pilot study (N = 6 healthy adults), we showed that a meal containing a high antioxidant spice blend attenuated postprandial lipemia by 30% compared to a low spice meal. Our goal was to confirm this effect in a larger sample and to consider the influence of acute psychological stress on fat metabolism. Further, we used in vitro methods to evaluate the inhibitory effect of spices on digestive enzymes.MethodsIn a 2 x 2, randomized, 4-period crossover design, we compared the effects of 14.5 g spices (black pepper, cinnamon, cloves, garlic, ginger, oregano, paprika, rosemary, and turmeric) vs. placebo incorporated into a high fat meal (1000 kcal, 45 g fat), followed by psychological stress (Trier Social Stress Test) vs. rest on postprandial metabolism in 20 healthy but overweight adults. Blood was sampled at baseline and at 105, 140, 180, and 210 minutes for analysis of triglycerides, glucose, and insulin. Additional in vitro analyses examined the effect of the spice blend and constituent spices on the activity of pancreatic lipase (PL) and secreted phospholipase A2 (PLA2). Mixed models were used to model the effects of spices and stress (SAS v9.3).ResultsSerum triglycerides, glucose and insulin were elevated following the meal (p < 0.01). Spices reduced post-meal triglycerides by 31% when the meal was followed by the rest condition (p = 0.048), but this effect was not present during stress. There was no effect of the spice blend on glucose or insulin; however, acute stress significantly increased both of these measures (p < 0.01; mean increase of 47% and 19%, respectively). The spice blend and several of the individual spices dose-dependently inhibited PL and PLA2 activity in vitro.ConclusionsInclusion of spices may attenuate postprandial lipemia via inhibition of PL and PLA2. However, the impact of psychological stress negates any influence of the spice blend on triglycerides, and further, increases blood glucose and insulin.Trial registrationClinicalTrials.gov as NCT00954902.Electronic supplementary materialThe online version of this article (doi:10.1186/s12967-014-0360-5) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: results of a randomized crossover study and in vitro experiments

et al. 2015

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“…6 Postprandial lipid oxidation refers to the susceptibility of lipids or fats to oxidation after eating a meal; it is an important area of research because humans eat throughout the day and seldom fast for long periods. 6 Postprandial lipid oxidation refers to the susceptibility of lipids or fats to oxidation after eating a meal; it is an important area of research because humans eat throughout the day and seldom fast for long periods.…”

Section: Spice Mixture Added To Hamburger Improved Endothelial Dysfunmentioning

confidence: 99%

Oxidative Stress Markers and Inflammation

Heber

2014

Nutrition Today

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“…We previously demonstrated that a mixture of spices added to hamburger meat during cooking not only decreased malondialdehyde (MDA) in the meat, but healthy volunteers consuming hamburgers cooked with spices excreted significantly less urinary malondialdehyde, a marker of oxidative damage, compared to volunteers ingesting hamburgers cooked without added spices (Li et al 2010 , 2013 ). The spice mix contained ground cloves (4.3%), cinnamon (4.3%), Mediterranean oregano (26.2%), rosemary (4.3%), ginger (10.9%), black pepper (6.5%), paprika (30.4%) and garlic powder (13.0%) (Li et al, 2010 ).…”

Section: Introductionmentioning

confidence: 99%

Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking

Zhang

Henning

Lee

et al. 2015

International Journal of Food Sciences and Nutrition

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Spices are rich in natural antioxidants and have been shown to be potent inhibitors of lipid peroxidation during cooking of meat. Turmeric contains unique conjugated curcuminoids with strong antioxidant activity. Piperine, one of the main constituents of black pepper, is known to increase the bioavailability of curcuminoids in mouse and human studies when consumed with turmeric. We investigated whether adding black pepper to turmeric powder may further inhibit lipid peroxidation when added to meat patties prior to cooking. The addition of black pepper to turmeric significantly decreased the lipid peroxidation in hamburger meat. When investigating the antioxidant activity of the main chemical markers, we determined that piperine did not exhibit any antioxidant activity. Therefore, we conclude that other black pepper ingredients are responsible for the increased antioxidant activity of combining black pepper with turmeric powder.

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Decrease of postprandial endothelial dysfunction by spice mix added to high‐fat hamburger meat in men with Type 2 diabetes mellitus

Cited by 26 publications

References 29 publications

Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: results of a randomized crossover study and in vitro experiments

Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: results of a randomized crossover study and in vitro experiments

Oxidative Stress Markers and Inflammation

Turmeric and black pepper spices decrease lipid peroxidation in meat patties during cooking

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