Effects of Antioxidants on Cardiovascular Risk Measures (Spice Study)

Development of a Dynamic Model of Inflammation for Studying the Anti-inflammatory Effects of Culinary Spices in Human Participants

The purpose of this study is to assess whether feeding highly antioxidant spices of providing these same antioxidants as capsules is able to affect cardiovascular risk measures. Because this is a new area of research, the investigators will use many measures to assess this question including blood markers, tests of blood vessel health, measures of blood pressure responses, measures of clotting activity, and other inflammation measures.

Inclusion Criteria:

• Age 30-65
• BMI 25-40
• Non tobacco user
• Resting BP < 160/100
• Fasting Glucose < 126 mg/dL

Exclusion Criteria:

• Tobacco use
• Use of female hormones
• Breastfeeding or planning to become pregnant during the study
• Use of lipid-lowering or blood pressure medications
• Chronic Inflammatory Disease or osteoarthritis requiring regular use of medication
• Chronic use of any form of anti-inflammatory or anti-psychotic drugs
• Use of daily aspirin or supplements (except stable dose of calcium)
• History of heart attack or stroke, renal or hepatic disease, implanted medical devices, gastrointestinal disease
• Allergy or intolerance to any study foods
• Injury to fingers or arms that would interfere with vascular and blood pressure measurements
• Inability to comply with study protocol
• Allergy to adhesives or latex
• Aerobic exercise exceeding 2 hours per week