Spices on Food that fight Cardiovascular Disease & Inflammation; Pain Perception in the Brain
Episode description
In this episode, we'll be going into a bit of research on pain perception mediated by a particular area of the brain that wasn't pegged as one related to pain. Beyond that, do spices on food reduce inflammation and cardiovascular disease? If so, which ones?
Pain (2:01): Thuy Hua, Bin Chen, Dongye Lu, Katsuyasu Sakurai, Shengli Zhao, Bao-Xia Han, Jiwoo Kim, Luping Yin, Yong Chen, Jinghao Lu, Fan Wang. General anesthetics activate a potent central pain-suppression circuit in the amygdala. Nature Neuroscience, 2020; DOI: 10.1038/s41593-020-0632-8
Spices (10:17): Connie J Rogers, Penny M Kris-Etherton, Kristina S Petersen, Ester S Oh. Spices in a High-Saturated-Fat, High-Carbohydrate Meal Reduce Postprandial Proinflammatory Cytokine Secretion in Men with Overweight or Obesity: A 3-Period, Crossover, Randomized Controlled Trial. The Journal of Nutrition, 2020; DOI: 10.1093/jn/nxaa063