Dr. Deanna Minnick

So it helped to prevent these ages from forming by 88%. Then if you look at some of the other ones, cinnamon, 85%, allspice, 81%, and cloves, 79%. Oregano was good for preventing a certain kind of age and forming, one that corresponded to more sugar, like glucose. So it's kind of interesting to see these top five. So this is... Again, very new research.

So it helped to prevent these ages from forming by 88%. Then if you look at some of the other ones, cinnamon, 85%, allspice, 81%, and cloves, 79%. Oregano was good for preventing a certain kind of age and forming, one that corresponded to more sugar, like glucose. So it's kind of interesting to see these top five. So this is... Again, very new research.

If we look at the study, you know, it's newer research. There are other studies looking at where you take a spice blend, you put that in hamburger meat before you cook, then you subject it to the heat and you start to see this reduction in ages and a number of other compounds that form.

If we look at the study, you know, it's newer research. There are other studies looking at where you take a spice blend, you put that in hamburger meat before you cook, then you subject it to the heat and you start to see this reduction in ages and a number of other compounds that form.

If we look at the study, you know, it's newer research. There are other studies looking at where you take a spice blend, you put that in hamburger meat before you cook, then you subject it to the heat and you start to see this reduction in ages and a number of other compounds that form.

You know, I don't know if we know that for sure, but I'm going to postulate what I think it is. Please. Because I think you and I are thinking the same thing right now. It might be the presence of these polyphenols. Polyphenols are a very specific category of phytochemicals. They're actually the largest category of phytochemicals. About 8,000 different polyphenols are known to exist.

You know, I don't know if we know that for sure, but I'm going to postulate what I think it is. Please. Because I think you and I are thinking the same thing right now. It might be the presence of these polyphenols. Polyphenols are a very specific category of phytochemicals. They're actually the largest category of phytochemicals. About 8,000 different polyphenols are known to exist.

You know, I don't know if we know that for sure, but I'm going to postulate what I think it is. Please. Because I think you and I are thinking the same thing right now. It might be the presence of these polyphenols. Polyphenols are a very specific category of phytochemicals. They're actually the largest category of phytochemicals. About 8,000 different polyphenols are known to exist.

And spices are very concentrated in polyphenols. In fact, if you took a fresh herb and compared it against a dry spice, you would find that there are many more times in the way of polyphenols in the dried spice because it's so concentrated. So I think that the polyphenols are probably blocking that inflammatory reaction. But in terms of the exact mechanism, I don't know if we know that exactly.

And spices are very concentrated in polyphenols. In fact, if you took a fresh herb and compared it against a dry spice, you would find that there are many more times in the way of polyphenols in the dried spice because it's so concentrated. So I think that the polyphenols are probably blocking that inflammatory reaction. But in terms of the exact mechanism, I don't know if we know that exactly.

And spices are very concentrated in polyphenols. In fact, if you took a fresh herb and compared it against a dry spice, you would find that there are many more times in the way of polyphenols in the dried spice because it's so concentrated. So I think that the polyphenols are probably blocking that inflammatory reaction. But in terms of the exact mechanism, I don't know if we know that exactly.

It could also be just a general antioxidant effect, looking at reducing oxidative stress. So I think that the polyphenols might be the secret sauce here, but it'd be nice to have some science to back that up.

It could also be just a general antioxidant effect, looking at reducing oxidative stress. So I think that the polyphenols might be the secret sauce here, but it'd be nice to have some science to back that up.

It could also be just a general antioxidant effect, looking at reducing oxidative stress. So I think that the polyphenols might be the secret sauce here, but it'd be nice to have some science to back that up.

Well, the gut microorganisms love to feed on polyphenols. And so 90 to 95% of these polyphenols don't get absorbed. They actually hang around in the gut. They make their way into the colon and then the colonic bacteria start to metabolize those polyphenols.

Well, the gut microorganisms love to feed on polyphenols. And so 90 to 95% of these polyphenols don't get absorbed. They actually hang around in the gut. They make their way into the colon and then the colonic bacteria start to metabolize those polyphenols.

Well, the gut microorganisms love to feed on polyphenols. And so 90 to 95% of these polyphenols don't get absorbed. They actually hang around in the gut. They make their way into the colon and then the colonic bacteria start to metabolize those polyphenols.

And the end results of those metabolites, sometimes they get absorbed and they start to have that gut brain connection and they start to have their neuroprotective type of properties. So we see far-reaching effects of these polyphenols, even if they're in the gut and not being absorbed systemically.

And the end results of those metabolites, sometimes they get absorbed and they start to have that gut brain connection and they start to have their neuroprotective type of properties. So we see far-reaching effects of these polyphenols, even if they're in the gut and not being absorbed systemically.

And the end results of those metabolites, sometimes they get absorbed and they start to have that gut brain connection and they start to have their neuroprotective type of properties. So we see far-reaching effects of these polyphenols, even if they're in the gut and not being absorbed systemically.