Relevant Research on Herbs, Spices, Flavor and Dietary Quality

McCormick Science Institute (MSI) funded studies by respected university scientists

Other recent published research on herbs and spices, flavor, and improving dietary quality:

Two studies on curcumin and mental health, mood and cognition in a review paper and clinical trial in different issue of the Journal of Psychopharmacology

Effects of seasoning vs. steaming on vegetable selection, liking and intent to purchase, observational, cross-sectional study in Appetite

Ginger and Metabolic Syndrome, a review paper in the Annals for the New York Academy of Sciences