Reference Number: 454
Background: Several preclinical studies have shown that spices may decrease the risk of chronic diseases. However, it has been suggested that more clinical trials be carried out to strengthen this preclinical evidence. The purpose of the present study was to evaluate the effects of cardamom (Elettaria cardamomum) supplementation on inflammation and oxidative stress in hyperlipidemic, overweight, and obese pre-diabetic women.
Methods: This randomized, placebo-controlled, double-blind clinical trial was conducted on 80 pre-diabetic subjects. They randomly received the cardamom supplement (n = 40, 3 g d-1 ) or identical inert placebo (n = 40) for 8 weeks. Serum concentrations of high-sensitivity C-reactive protein (hs-CRP), interleukin-6 (IL-6), tumour necrosis factor ?, total antioxidant capacity, malondialdehyde (MDA), protein carbonyl, and erythrocyte superoxide dismutase and glutathione reductase activity were analyzed at the baseline and after intervention.
Results: After the adjustment of some covariates, cardamom supplementation significantly decreased serum hs-CRP (P = 0.02), hs-CRP:IL-6 ratio (P = 0.008), and MDA (P = 0.009) compared with the placebo group.
Conclusion: Cardamom could improve some parameters of inflammation and oxidative stress in pre-diabetic subjects. Thus it may be useful in reducing complications associated with inflammation and oxidative stress in these patients.
Significance of this study to the Baker:
Here at the Sourdough School we create Botanical Blends to enhance the breads diversity. Cardamom is an important addition to our blends, not only for its flavour but for its health benefits as suggested by this human trial here.
Cardamom (Elettaria cardamomum) is a spice native to India and Indonesia. It is recognised by their small seed pods. True cardamom is greet in colour, but you can also get brown cardamom too. It has a strong, unique taste with an intense aromatic fragrance. A randomised control trial (RCT) here suggests that the cardamom could improve oxidative stress and reduce inflammation in pre-diabetic subjects. This is likely due to its level of dietary polyphenols, including phenolic and flavonoid compounds.