According to new research by researchers from the University of Georgia, there are several common herbs and spices that may aid in controlling blood sugar and insulin response. This may prove to be a natural alternative to insulin shots for some for diabetics.

The Herb Spice Diabetes Study

The published study led by researcher James L. Hargrove, PhD, appears in the latest issue of the Journal of Medicinal Food. Hargrove and his team tested extracts from 24 common herbs and spices and found that many contained high levels of inflammation-inhibiting antioxidant compounds known as polyphenols.

Study Findings

The early findings suggest that liberal use of cinnamon in your morning oatmeal or Italian seasonings in your spaghetti sauce could have big payoffs for your health, researcher James L. Hargrove, PhD, tells WebMD.

Hargrove and colleagues found that ground clove had the most inflammation-calming polyphenols of any of the spice and herb extracts they tested.

Cinnamon came in second, but because it is used more in cooking and in larger amounts than ground cloves it has more potential to positively affect health, according to Hargrove.  So much has been written about the benefits of cinnamon for lowering blood sugar that many diabetes patients now take cinnamon supplements. But the research on cinnamon's effect on diabetes has been mixed.

Richard Anderson, PhD, was among the first modern researchers to link the antioxidants in cinnamon to increased anti-inflammatory response and blood sugar reductions in diabetes patients. In a 2003 study, Anderson and colleagues reported that as little as half a teaspoon of cinnamon a day significantly reduced blood sugar and improved cholesterol in people with type 2 diabetes who took cinnamon in capsule form after meals. Anderson reportedly  made the connection after finding that instead of raising blood sugar as expected, apple pie lowered blood glucose in their test tube study. But combined results from five other studies examining cinnamon supplementation in diabetes patients showed little evidence of a benefit.

The researchers demonstrated that herbs and spices are powerful sources of antioxidants and anti-inflammatory agents. According to Hargrove, "About a teaspoon of cinnamon, for example, is plenty to get these beneficial effects."

When blood sugar levels are high a process known as protein glycation occurs, which produces compounds that promote inflammation. These are known as AGE compounds (advanced glycation end-products). The researchers found a strong correlation in polyphenol content in herbs and spices tested and their ability to block the formation of AGE compounds.

The researchers found that spices derived from seeds, berries, bark, or roots tended to have higher levels of polyphenols than dried herbs, derived from plant leaves.

Of the herbs tested by the researchers, oregano, marjoram, and sage had the highest polyphenol levels, followed by thyme, Italian seasoning, tarragon, mint, and rosemary. Black pepper had the lowest polyphenol content of any of the 24 tested herbs and spices.

But researcher Diane Hartle, PhD, says it is best not to focus on any single herb or spice, suggesting that seasoning foods with a variety of spices is best. In a news release, Hartle noted that different polyphenols have different mechanisms of action within the body. "If you set up a good herb and spice cabinet and season your food liberally, you could double or even triple the medicinal value of your meal without increasing the calorie content."

SOURCES: Dearlove, R.P. Journal of Medicinal Food, 2008; vol 11: pp 275-281. James L. Hargrove, PhD, associate professor of food and nutrition, department of food and nutrition, University of Georgia, Athens. William L. Baker, PharmD, senior research scientist, Evidence Based Practice Center, Hartford Hospital, Conn. Richard Anderson, PhD, Beltsville Human Nutrition Research Center, U.S. Department of Agriculture, Beltsville, Md. Anderson et al., Diabetes Care, 2003. Diane Hartle, PhD, associate professor, University of Georgia College of Pharmacy.

About Diabetes

Type 2 diabetes is characterized by high levels of blood sugar, caused by the body's inability to utilize insulin to move blood sugar into the cells for energy. In type 2 diabetes, patients can still produce insulin, but do so relatively inadequately for their body's needs, particularly in the face of insulin resistance as discussed above. In many cases this actually means the pancreas produces larger than normal quantities of insulin.

Diabetes is a major cause of heart disease and stroke, as well as the most common cause of blindness, kidney failure and amputations in U.S. adults. 

• To learn about Pre-Diabetes, click here.
• To learn more about Metabolic Syndrome, click here.
• To learn more about Insulin Resistance click here.
• To learn about Reactive Hypoglycemia, click here.
• Learn more about the Diabetes Food Pyramid
  
• Glycemic Index Food Chart
• Glycemic Load and Index Values for Common Foods
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