The effect of culinary herbs and spices on body weight, body composition, blood lipids and blood pressure in humans.
The effect of culinary herbs and spices with high ACE-inhibitory properties compared to herbs and spices with low ACE-inhibitory properties on body weight, body composition, blood lipids and blood pressure in overweight and obese humans.
La Trobe University
100 participants
Jan 31, 2011
Interventional
Conditions
Summary
This project involves consumption of two mixtures of herbs and spices by overweight and obese subjects for a period of six months. Body composition, body weight, blood pressure and blood lipid levels of the subjects were measured throughout the study (baseline, 3 months and at 6 months) to investigate the effects of the mixtures on these health outcomes.
Eligibility
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Interventions
Capsules containing culinary herbs and spices were provided to participants. One group received high ACE-inhibitory herb and spice capsules (containing powdered amla (Emblica officinalis), cinnamon (Cinnamomun verum), cloves (Syzygium aromaticum), and oregano (Origanum vulgare)). Each capsule contained 600 mg of the herb spice mix powder. The high ACE-inhibitory group were instructed to take one capsule with water at meal times, three times per day (equates 1,800 mg herb spice mix per day). The intervention was for a 6 month period. Capsule containers with any remaining capsules were returned upon completion of the trial, to check for adherence.
Locations(1)
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ACTRN12624000051549