Herbs and spices are rich in antioxidants, and a new University of Georgia study suggests they are also potent inhibitors of tissue damage and inflammation caused by high levels of blood sugar.
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Food scientists in Taiwan are reporting new evidence from laboratory experiments that capsaicin - the natural compound that gives red pepper that spicy hot kick - can reduce the growth of fat cells. The study is scheduled for the March 21 issue of the ACS' Journal of Agricultural and Food Chemistry, a bi-weekly publication.
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