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Table 1 Characteristics of the spice blend that was added to create the spiced meal

From: Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: results of a randomized crossover study and in vitro experiments

Spice Dessert biscuit, g Coconut chicken, g Cheese bread, g Total dose, g H-ORAC contribution, 1μmol TE L-ORAC contribution, 1μmol TE Phenolic contribution, 1mg GAE
Black pepper   0.45 0.45 0.91 93 212 3
Cinnamon 0.88 0.23   1.11 1590 37 50
Cloves 0.30 0.31   0.61 680 1091 101
Garlic powder   0.91 0.90 1.81 118 3 1
Ginger 0.38 0.75   1.51 138 451 10
Oregano (Mediterranean)   1.13 1.13 2.26 3745 510 86
Paprika   1.43 1.42 2.85 392 233 47
Rosemary    0.61 0.61 684 324 30
Turmeric   2.09 0.70 2.79 1249 2296 77
Total     14.5 8690 5157 404
  1. 1ORAC values (in vitro) are from the USDA 2010 Report [29]. Abbreviations: H-ORAC, hydrophilic ORAC; L-ORAC, lipophilic ORAC. Contribution of ORAC and phenolic compounds was calculated by weight using the values reported in the table.