Cardiometabolic and Microbiome Effects of Spices and Herbs

This article appears as part of the supplement "The Role of Spices and Herbs on Supporting Healthy Diets and Improving Nutritional Status," sponsored by the McCormick Science Institute. Studies conducted at Penn State University to evaluate the effects of spices and herbs (S&H) on risk factors for cardiovascular disease (CVD) are summarized herein. We also report effects of S&H on phytochemical metabolites and the microbiome. Results demonstrate beneficial effects of S&H on postprandial endothelial function, insulin and triglycerides, pancreatic lipase, inflammatory markers, and measures of oxidative defense. In a controlled-feeding trial that evaluated 3 doses of S&H (0.5, 3.3, and 6.6 g/d per 2100 kcal) in the context of an average American diet, the high-S&H diet improved 24-hour blood pressure after 4 weeks, the moderate-S&H diet decreased proinflammatory cytokines, and the high-S&H diet reduced monocyte adherence. Our research also identified polyphenol metabolites that may have important functional properties for CVD risk reduction. Finally, we report benefits of S&H on gut bacterial composition, which suggests possible benefits on CVD risk.