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Effects of culinary herbs and spices on obesity: a systematic literature review of clinical trials

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journal contribution
posted on 05.07.2021, 00:26 by Chandana Deekshith, Markandeya Jois, Jessica Radcliffe, Jency Thomas
The aim of this article was to systematically review literature on clinical trials investigating the effects of culinary herbs and spices on obesity in adults. Relevant articles were searched through the electronic databases using predefined search terms. Thirty commonly used herbs and spices for weight loss were selected based on the literature. Out of 33 intervention studies that were eligible for inclusion in the review, 24 studies reported statistically significant (P < 0.05) reductions in obesity indices either compared to baseline or to the placebo. Overall, eight herbs/spices were reported to be beneficial in regards to obesity in the eligible literature including basil (on BW and BMI), cardamom (on BW, BMI and WC), cinnamon (on BW, BMI, BFP and WC), coriander (on BMI), garlic (on BMI and WC), ginger (on BW, BMI, WC and HC), nigella (on BW, BMI, WC, BFP and HC) and turmeric (on BW, BMI, BFP and WC).

History

Publication Date

29/04/2021

Journal

Journal of Functional Foods

Volume

81

Article Number

104449

Pagination

(p. 1-23)

Publisher

Elsevier

ISSN

1756-4646

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The Author reserves all moral rights over the deposited text and must be credited if any re-use occurs. Documents deposited in OPAL are the Open Access versions of outputs published elsewhere. Changes resulting from the publishing process may therefore not be reflected in this document. The final published version may be obtained via the publisher’s DOI. Please note that additional copyright and access restrictions may apply to the published version.

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