Triglyceride levels typically rise after eating a high-fat meal, which can lead to an increased risk of heart disease. But if a high-antioxidant spice blend is incorporated into the meal, triglyceride levels are reduced by as much as 30 percent when compared to eating an identical meal without it, the researchers found.
 

The spiced meal also included garlic powder, rosemary, oregano, cinnamon, cloves, paprika, turmeric, ginger, and black pepper.
 

"The metabolic effects of spices and herbs and their efficacy and safety relative to traditional drug therapy represent an exciting area for future research given the public health significance of cardiovascular disease," said lead researchers Sheila G. West and Ann C. Skulas-Ray, who published their findings in the journal Nutrition Today.
 

"We live in a world where people consume too many calories every day," said West. "Adding high-antioxidant spices might be a way to reduce calories without sacrificing taste."
 

The researchers noted past studies have suggested cinnamon can reduce cholesterol and other blood lipids.
 

For the latest study, the Penn State scientists tested those findings by preparing meals on two separate days for six men between the ages of 30 and 65 who were overweight, but otherwise healthy. The meals were identical — consisting of chicken, bread, and a dessert biscuit — except that the researchers added two tablespoons of a high-antioxidant spice blend to one of the meals.

The researchers then followed the participants for three hours after each meal, drawing blood every 30 minutes. The results showed antioxidant activity in the blood increased by 13 percent after the men ate the spice-enhanced meal, reducing blood fats linked to cardiovascular disease and other chronic conditions.