Health Benefits of Spices: From Traditional Use to Modern Science - Livestream

Spices are dried plant parts, including seeds, fruits, bark, roots, and buds, used to flavor and color food for thousands of years.  They contains high levels of polyphenols and other bioactive compounds.  These compounds offer antioxidant, anti-inflammaroty, and antimicrobial properties that may help prevent chronic diseases like cancer, cardiovascular conditions, and diabetes.  While scientific research continues, studies show consistent consumption of spices can contribute to health, functional capability, and longevity.

Speaker: Zhaoping Li, UC Los Angeles

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