Arpita Basu (Kinesiology and Nutrition Sciences) published in the Journal of Nutrition on the role of culinary spices in reducing inflammation associated with cardiovascular disease. The commentary involved a recent article published in the same journal that showed a high-saturated fat and high-carbohydrate meal with spices can remarkably lower after-meal release of inflammatory cytokines when compared to the same meal with no spices in overweight/obese men.
