Potential Benefits of Spices in Moderating Blood Pressure

Abstract

High blood pressure is a major, avoidable global contributor to diminishing quality of life and is one of the most important risk factors for cardiovascular diseases including stroke and ischemic heart disease. Pharmacological treatment of hypertension is often initiated along with nonpharmacological interventions. Recently, there is growing consumer interest in incorporating nonnutrient products such as medicinal plant supplements, nutraceuticals, and functional foods, including herbs and spices as part of personal dietary approaches to prevent high blood pressure. This narrative review intends to provide a summary of human studies evaluating the effects of select spices on lowering blood pressure and to highlight areas for future research.