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

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

Spice	Dessert biscuit, g	Coconut chicken, g	Cheese bread, g	Total dose, g	H-ORAC contribution, ¹ *μmol TE*	L-ORAC contribution, ¹ *μmol TE*	Phenolic contribution, ¹ *mg 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

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.

ISSN: 1479-5876