Antioxidant Spices Reduce Negative Effects of High-Fat Meal (Aug 10, 2011) 

After a fatty meal, triglyercides (fat molecules) are released in your your bloodstream increasing your risk of heart disease. However, researchers from Penn State found that adding spices like tumeric and cinnamon to high-fat meals reduces this phenomenon by ~30%. The experiments compared overweight, but otherwise healthy adults who were separated into one group that ate meals with spices, and another which did not have spices. 

Spices tested because of high antioxidant ( levels:

• Rosemary (check!) 
• Oregano
• Cinnamon (check!)
• Tumeric (check!)
• Black Pepper (Check!) 
• Gloves
• Garlic Powder (Check!) 
• Paprika (Check!) 

Results

• increase in antioxidant activity in the blood by 13% (fighting oxidative stress)
• insulin response decreased by 20% (stabilizes blood sugar levels and slower movement of food to fat cells)

See if you can use some of these ingredients in your cooking for meal that not only is healthy, but reduces oxidative stress!

http://www.sciencedaily.com/releases/2011/08/110810101607.htm#.TkdJh4xibm8.email