Scientists from the University of Lisbon reviewed studies that tested the effects of herbs and spices on rheumatic diseases. Experiments have shown that turmeric, saffron, ginger and garlic can be potentially useful in the treatment of rheumatism, but so far there is insufficient evidence to support their use in medicine. Findings published in the journal nutrients.
Scientists have looked at the effects of herbs on rheumatic diseases: fibromyalgia, osteoarthritis and rheumatoid arthritis. All three cause pain and inflammation, fibromyalgia in the muscles, ligaments and tendons, and arthritis in the joints. The emergence and progression of rheumatic diseases depends on a combination of genetic, environmental, hormonal factors and lifestyle.
Studies have shown that cinnamon contains biologically active compounds that suppress the activity of proinflammatory genes. Curcumin, the main compound in turmeric, affects arachidonic acid metabolism and acts similarly to non-steroidal anti-inflammatory drugs used for rheumatism. In addition, clinical trials on real patients have shown that curcumin alleviates the course of rheumatism.
Garlic and its derivatives lower the levels of molecules associated with inflammation in the body: C-reactive protein (CRP), IL-6 and TNF-α, high quality studies have shown. Ginger appears to protect the gut from inflammation by slowing down the necrosis factor TNF-α. Ginger extract has also been found to reduce inflammation by reducing nitric oxide and prostaglandin E2 production in a mouse model of arthritis.
Saffron and its compounds such as safranal, crocetin and crocin may improve the course of the disease in patients with rheumatic fever. However, as with other spices, the effect of saffron was not significant enough to include its use in medical advice.
Previous research has shown that an imbalance in the gut microbiota caused by chronic inflammation may contribute to worsening rheumatism. The effect on gut bacteria is thought to be associated with reduced pain in patients on Mediterranean, vegetarian and vegan diets. It is possible that the effect on the microbiota also explains the limited effect of herbs and spices – this needs to be tested in future studies.
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