The effect of culinary herbs and spices on body weight, body composition, blood lipids and blood pressure in humans.

INTERVENTION: Capsules containing culinary herbs and spices were provided to participants. One group received high ACE‐inhibitory herb and spice capsules (containing powdered amla (Emblica officinalis), cinnamon (Cinnamomun verum), cloves (Syzygium aromaticum), and oregano (Origanum vulgare)). Each capsule contained 600 mg of the herb spice mi Xpowder. The high ACE‐inhibitory group were instructed to take one capsule with water at meal times, three times per day (equates 1,800 mg herb spice mi Xper day). The intervention was for a 6 month period. Capsule containers with any remaining capsules were returned upon completion of the trial, to check for adherence. CONDITION: Alternative and Complementary Medicine ‐ Herbal remedies Cardiovascular ‐ Hypertension Diet and Nutrition ‐ Obesity Overweight ;Obesity ;Hypertension ;Hyperlipidaemia; ; Overweight; ; Obesity; ; Hypertension; ; Hyperlipidaemia PRIMARY OUTCOME: Blood pressure assessed by wrist cuff blood pressure monitor[ Baseline, 3 months, 6 months post‐intervention commencement] Body weight assessed by digital scales[ Baseline, 3 months, 6 months post‐intervention commencement] SECONDARY OUTCOME: Blood lipids assessed by blood chemistry analyser[ Baseline, 3 months and 6 months post‐intervention commencement] Body composition assessed by DEXA scan[ Baseline, 3 months and 6 months post‐intervention commencement] INCLUSION CRITERIA: Participants were checked against eligibility criteria before inclusion in the study. Inclusion criteria included: a good understanding of English, aged between 18 and 65 years, a BMI greater than 25.