Ginger, cinnamon and turmeric have been used in food preparation for centuries and implicated as health-promoting due to their anti-inflammatory and antioxidant properties, but their effects on health and specific diseases such as diabetes and cardiovascular disease need more research. A new study from Clemson University examined how these spices as well as the curcumin and curcuminoid pigments found in turmeric affect cholesterol levels in people with type 2 diabetes. The researchers analyzed 28 studies of randomized controlled trials that included a total of 1049 control patients and 1035 patients who received the spice supplements in capsule form for one to three months. They found that, in general, ginger, cinnamon, turmeric, curcumin and curcuminoids were associated with an improved lipid profile for people with type 2 diabetes. Considerations included spice dose, species, duration of consumption and population characteristics. Although the available studies are limited and more studies are needed, the findings suggest that these spices may offer a potential benefit for people with type 2 diabetes and unhealthy high cholesterol levels.
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