Herbs and spices are rich in antioxidants, and they are also potent inhibitors of tissue damage and inflammation caused by high levels of blood sugar.
When researchers tested extracts from 24 common herbs and spices, they found a direct correlation between antioxidant phenol content and the ability of the extracts to block the formation of compounds that contribute to damage caused by diabetes and aging.
Spices such as cloves and cinnamon have phenol levels that are 30 percent and 18 percent of dry weight, respectively, while herbs such as oregano and sage are 8 and 6 percent phenol by dry weight. Blueberries, which are widely touted for their antioxidant capabilities, contain roughly 5 percent phenol by dry weight.
This study, published in the current issue of the Journal of Medicinal Foods, found a strong and direct correlation between the phenol content of common herbs and spices and their ability to inhibit glycation and the formation of AGE compounds, making them potent preventers of heart disease and premature aging.
The top 10 most potent herbs and spices are:
Cloves (ground)
Cinnamon (ground)
Jamaican allspice (ground)
Apple pie spice (mixture)
Oregano (ground)
Pumpkin pie spice (mixture)
Marjoram
Sage
Thyme
Gourmet Italian spice
This is not the first time scientists have declared culinary herbs and spices as potent anti-diabetic alternatives. As a matter of fact, cinnamon was found to increase glucose metabolism 20-fold, in one such study! Interestingly, cinnamon lowers your blood sugar by acting on several different levels. It slows the emptying of your stomach to reduce sharp rises in blood sugar following meals, and improves the effectiveness, or sensitivity, of insulin. It also enhances your antioxidant defenses.
Researchers have even gone so far as to say cinnamon could play the role of an insulin substitute in the treatment of type 2 diabetes.
Sources:
Journal of Medicinal Foods June 2008; 11(2):275-81
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