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February 01, 2010
Antioxidant Content of 3100 Foods
Spices and herbs ranked the highest among 3100 foods tested for antioxidant content (tested by FRAP)...

January 21, 2010
Chili Pepper Intake Study
A case control study looked at the relationship between chili pepper consumption, gastric cancer, an...

January 14, 2010
Thyme Oil and Inflammation
Japanese researchers tested the ability of thyme, clove, and fennel oil to inhibit inflammation mark...

The McCormick Science Institute (MSI) provides the information on this website for the sole purpose of educating visitors on the current body of scientific findings on the health benefits of culinary spices and herbs. In many cases, this information reflects preliminary scientific research and additional studies are needed to determine what, if any, effect a spice will have on a health related condition. The findings, views, and opinions of scientists, health professionals and others expressed on this website are theirs alone. MSI does not endorse or provide any advice about prevention, diagnosis, treatment, or curing of any health-related condition.