Nutrition experts say common kitchen spices such as ginger, turmeric, cinnamon, and chili powder contain compounds that may support immune function as respiratory illnesses rise during colder months.
By yourNEWS Media Newsroom
As winter sets in, public health officials are reporting seasonal increases in respiratory illnesses including influenza, respiratory syncytial virus, COVID-19, and the common cold, a trend often attributed to colder temperatures and increased time spent indoors. Alongside standard hygiene recommendations, nutrition specialists point to dietary factors that may influence immune resilience during peak illness months.
Several widely used spices—ginger, turmeric, cinnamon, and chili powder—have drawn renewed attention for their biologically active compounds and long-standing roles in traditional medicine. Research and expert commentary suggest these spices may help regulate inflammation, support metabolic health, and assist immune responses.
Ginger contains gingerol and shogaols, compounds known for antioxidant and anti-inflammatory properties. According to Kristen Carli, a dietitian at WOWMD, ginger’s antioxidants help counter oxidative stress, a contributor to chronic inflammation. Research cited by nutrition experts indicates ginger reduced RSV-related airway plaque formation by about 20 percent in experimental settings. Kyle Crowley, a nutritionist at Protein Works, has noted that ginger’s thermogenic effects may improve circulation, which could counteract immune suppression associated with cold exposure. Researchers at Yale have previously reported that lower nasal temperatures can reduce the effectiveness of certain immune proteins.
Cinnamon is rich in polyphenols, plant compounds associated with anti-inflammatory activity. Carli has said cinnamon may help regulate cytokines, proteins involved in immune signaling that can contribute to excessive inflammation when unbalanced. Crowley has also pointed to cinnamon’s role in stabilizing blood glucose levels, which may help prevent energy fluctuations that can place stress on the immune system.
Turmeric, a staple in Ayurvedic and Chinese medicine, contains curcumin, a compound widely studied for antioxidant and anti-inflammatory effects. Registered dietitian Vashista Ussery has explained that curcumin may reduce chronic inflammation, which has been linked in studies to conditions such as diabetes and certain cancers. While culinary use is generally encouraged, experts caution against high-dose supplementation, noting that the World Health Organization recommends limiting curcumin intake from supplements to no more than 200 milligrams per day.
Chili powder derives its heat from capsaicin, which research suggests can stimulate immune cell activity and help break up mucus, potentially easing cold symptoms. Ussery has said capsaicin’s metabolic effects may help mobilize energy resources during immune responses. Carli has recommended incorporating chili powder into foods such as roasted vegetables for both flavor and potential health benefits.
Nutrition specialists emphasize that these spices are not treatments for viral infections but may play a supportive role within an overall dietary pattern focused on whole foods. Diets high in refined sugars and ultra-processed ingredients are associated with increased inflammation, while meals rich in plant compounds and balanced nutrients may help support immune function.
As respiratory viruses continue to circulate through the winter months, experts say attention to nutrition—including the strategic use of traditional spices—can complement established public health measures and contribute to maintaining immune health during the season.
Watch the video below that talks about the health benefits of ginger.
This video is from the Holistic Herbalist channel on Brighteon.com.
Source: Natural News
Original article
Comments