Culinary spices may help ward off diabetes, say scientists at the University of Georgia, Athens. Specifically, a variety of spices including cinnamon, cloves, sage and rosemary, prevent protein glycation and the formation of AGE compounds. The formation of these compounds is triggered by high blood sugar. AGE compounds then instigate changes leading to atherosclerosis.

When blood sugar is high, as is chronically the case in diabetes, it can lead to the formation of substances known as AGE compounds. These compounds, in turn, cause inflammation and tissue damage, which can contribute to the clogged arteries and heart disease commonly associated with diabetes.

“The most potent inhibitors included extracts of cloves, ground Jamaican allspice, and cinnamon. Potent herbs tested included sage, marjoram, tarragon, and rosemary.”

Journal of Medicinal Food – June 2008, 11:275-81.

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