The special edition journal features 16 papers by leading experts that explore the latest research on spices and herbs, including studies that point to the positive impact of spices and herbs on diet quality, as well as other studies that suggest certain spices and herbs may have beneficial effects on satiety, energy metabolism, inflammation, insulin resistance and cardiovascular risk factors.
Until now, little attention has been given to the link between flavor and public health. However, the McCormick Science Institute Summit and these proceedings are helping to create awareness of this important connection.
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Improving Health Through Flavorful Eating
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