Spices, Herbs and Inflammation

What is inflammation?

Inflammation is a process by which the body's white blood cells and chemicals protect us from infection and foreign substances (1). Most of the time, inflammation serves to protect the body because an inflammatory response attacks foreign substances (1, 2).

Biomarkers associated with inflammation

Researchers are currently looking at different inflammatory biomarkers as a way to support well being. Some of the biomarkers include Interleukin 6 (IL-6), C-Reactive Protein (CRP), Tumor Necrosis Factor (TNF), and Nuclear Factor-kB (NFkB) (2, 3, 4, 5, 6).

In a study published in August 2007, Dr. Rachel Garrod and others looked at the role between various inflammation biomarkers and health outcomes in patients in two hospitals in London, England. They found an association between lowered inflammatory biomarkers (especially CRP) and improved health. Findings like these, the researchers concluded, could serve a role in promoting longevity (6).

Culinary spices and herbs may have link to inflammation

Researchers are currently exploring whether spices and herbs are associated with a decrease in inflammation. Studies with animal models and in vitro (test tube) experiments have shown that sage, black cumin, cinnamon, and capsaicin (from red pepper) can suppress or reduce various biomarkers of inflammation (8, 9, 10,11). In humans, some experimental studies have shown that ginger and turmeric inhibit the inflammatory process. Epidemiological studies have indicated that populations that consume foods rich in specific polyphenols (such as ginger) maintain greater well being (12). 

Dr. Aggarwal from theUniversity of Texas M.D. Anderson Cancer Center is a leading researcher on the role of culinary herbs and spices and inflammation. He also serves on the MSI Scientific Advisory Council. Dr. Aggarwal hypothesizes that NF-kB activation is a major mediator of inflammation and that inhibition of NF-kB can help support a healthy immune system. He is currently researching the effect of large doses of curcumin (found in the spice turmeric) on inflammation (3).

What's in the future for inflammation and culinary spice and herb research?

The health effects of inflammation is a very important area. The MSI Research Program currently investigating culinary spices and herbs and their potential link to inflammation.

MSI is planning to fund studies that will investigate the following possible areas:

• A screening method to identify spices with anti-inflammatory properties (in vitro or human)
• Detailed human studies that determine the effect of spices and/or spice components on various inflammatory biomarkers
• Bioavailability studies (including dose-response studies)
• Studies on possible synergies between spices (looking at whether and/or how the spices work together)
• Observational studies that look at spice consumption and inflammatory biomarkers (e.g., CRP) and health endpoints
• The effect of processing on herbs and spices and inflammation

By rigorously investigating examining the potential link between inflammation, spices and herbs, we hope to learn more about potential health benefits.