Exploratory Studies on the Potential Health Benefits of Spices and Herbs.

Nutr Rev · 2026 · PMC13201879 · PMID 42186284

Europe PMC DOI

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a positive trendno p-value reported

Although there was a positive trend in increasing the liking of the developed tomato soup between pre- and postexposure, where it was compared directly with the standard salt soup, this trend was not statistically significant.

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did not achieve significanceno p-value reported

Results from the other 7 treatment groups (black pepper, cayenne pepper, cinnamon, clove, oregano [heat-treated or dried], and turmeric [no heat treatment]) did not achieve significance.

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