 Spices
"Spices" is a descriptor in the National Library of Medicine's controlled vocabulary thesaurus,
MeSH (Medical Subject Headings). Descriptors are arranged in a hierarchical structure,
which enables searching at various levels of specificity.
The dried seeds, bark, root, stems, buds, leaves, or fruit of aromatic plants used to season food.
| Descriptor ID |
D017365
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| MeSH Number(s) |
G07.203.300.250.725 J02.500.250.725
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| Concept/Terms |
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Below are MeSH descriptors whose meaning is more general than "Spices".
Below are MeSH descriptors whose meaning is more specific than "Spices".
This graph shows the total number of publications written about "Spices" by people in this website by year, and whether "Spices" was a major or minor topic of these publications.
To see the data from this visualization as text, click here.
| Year | Major Topic | Minor Topic | Total |
|---|
| 2014 | 2 | 0 | 2 | | 2018 | 1 | 0 | 1 | | 2020 | 1 | 0 | 1 | | 2022 | 1 | 0 | 1 |
To return to the timeline, click here.
Below are the most recent publications written about "Spices" by people in Profiles.
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Peters JC, Breen JA, Pan Z. Effects of Culinary Spices on Liking and Consumption of Protein Rich Foods in Community-Dwelling Older Adults. Nutrients. 2023 Feb 26; 15(5).
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Oh ES, Petersen KS, Kris-Etherton PM, Rogers CJ. Four weeks of spice consumption lowers plasma proinflammatory cytokines and alters the function of monocytes in adults at risk of cardiometabolic disease: secondary outcome analysis in a 3-period, randomized, crossover, controlled feeding trial. Am J Clin Nutr. 2022 01 11; 115(1):61-72.
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Oh ES, Petersen KS, Kris-Etherton PM, Rogers CJ. Spices in a High-Saturated-Fat, High-Carbohydrate Meal Reduce Postprandial Proinflammatory Cytokine Secretion in Men with Overweight or Obesity: A 3-Period, Crossover, Randomized Controlled Trial. J Nutr. 2020 06 01; 150(6):1600-1609.
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Peters JC, Marker R, Pan Z, Breen JA, Hill JO. The Influence of Adding Spices to Reduced Sugar Foods on Overall Liking. J Food Sci. 2018 Mar; 83(3):814-821.
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McCrea CE, West SG, Kris-Etherton PM, Lambert JD, Gaugler TL, Teeter DL, Sauder KA, Gu Y, Glisan SL, Skulas-Ray AC. Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: results of a randomized crossover study and in vitro experiments. J Transl Med. 2015 Jan 16; 13:7.
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Polsky S, Beck J, Stark RA, Pan Z, Hill JO, Peters JC. The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items. J Food Sci. 2014 Oct; 79(10):S2117-26.
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Peters JC, Polsky S, Stark R, Zhaoxing P, Hill JO. The influence of herbs and spices on overall liking of reduced fat food. Appetite. 2014 Aug; 79:183-8.
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