Spices are rich in more than just savory compounds: They are loaded with potential disease-combating substances. A study of 27 cooking herbs from the U.S. Department of Agriculture found that most had greater antioxidant power per gram than various fruits and vegetables. Other studies show that spices often contain substances that fight inflammation and infection, inhibit cancer-causing enzymes and tumor-stimulating hormones, and slow the life cycle of cancer cells or promote their destruction.
Most of the research has been done with concentrated spices on laboratory animals or in test tubes, often with larger doses than used for cooking. Whether smaller amounts of the dried cooking spices can boost human health is not known, but here is a rundown on some of the most promising research: