This article title "Health benefits of herbs and spices: the past, the present, the future" was in the Medical Journal of Australia (http://www.mja.com.au/public/issues/...nt_210806.html). I have saved it to my computer if anyone can't get the link (it is very long with lots of tables, but most interesting on first glance. Here are some extracts and then a summary of findings.

EXTRACTS:

Guys and gals, I am totally gobsmacked by this article. Herbs can help us with almost everything, and the MJA confirms this, yet so little research is being done and our doctors in the main ignore herbal medicine. More and more I am coming to the view that this stuff needs to be taught in medical school alongside western medicine. We need clinics with regular doctors and herbal practitioners working together for best outcomes.
And the anti cancer benefits (proven) that are her and we never hear of them. There is a LOT more in the article – it really is a worthwhile read.

Extracts: [my comments in square brackets]
The antioxidant properties of herbs and spices are of particular interest in view of the impact of oxidative modification of low-density lipoprotein cholesterol in the development of atherosclerosis. There is level III-3 evidence (National Health and Medical Research Council [NHMRC] levels of evidence1) that consuming a half to one clove of garlic (or equivalent) daily may have a cholesterol-lowering effect of up to 9%. There is level III-1 evidence that 7.2 g of aged garlic extract has been associated with anticlotting (in-vivo studies), as well as modest reductions in blood pressure (an approximate 5.5% decrease in systolic blood pressure).
There is very limited scientific evidence for the effects of herbs and spices on type 2 diabetes mellitus, with the best evidence being available for the effect of ginseng on glycaemia, albeit based on four studies. More research is required, particularly examining the effects of chronic consumption patterns.
With increasing interest in alternatives to non-steroidal anti-inflammatory agents in the management of chronic inflammation, research is emerging on the use of food extracts. There is level II evidence for the use of ginger in ameliorating arthritic knee pain; however, the improvement is modest and the efficacy of ginger treatment is ranked below that of ibuprofen [but I’d rather take ginger than a drug if given the choice, and which has a higher level of toxicity]. More definitive research is required.
Most evidence concerning the cardiovascular effects of culinary herbs and spices relates to the possible impact of garlic and garlic oil. Consumption of garlic or garlic oil has been associated with a reduction in total cholesterol, low-density lipoprotein (LDL) cholesterol, and triglyceride levels. Studies suggest that an intake of between half and one garlic clove per day can reduce cholesterol by 9%.20,21 This finding is consistent with a more recent meta-analysis of 13 placebo-controlled trials involving 781 patients taking garlic supplements. The authors concluded that intake of 600–900 mg of standardised garlic extract per day was associated with a modest 0.41 mmol/L decrease in serum cholesterol level.22 [Is this in part why the Mediterraneans are so healthy although they consume large amounts of oils in the diet and plenty of wine?]
Garlic extracts have been associated with anticlotting effects,33 as well as modest reductions in blood pressure (about a 5.5% decrease in systolic pressure).34 However, of the 33 published studies with data on blood pressure, only four included patients with hypertension.6
Data on the effects of other herbs and spices are limited. In one trial, participants with hypercholesterolaemia who consumed 140 mg of lemon grass (Cymbopogon citratus) oil daily experienced a drop in cholesterol concentrations by up to 38 mg/dL, but this trial had no control group.35 Spice components like ginger, capsaicin and curcumin have been associated with a decrease in LDL cholesterol and an increase in high-density lipoprotein cholesterol levels, but these results have been limited to rat studies.36,37
Herbs may act through several mechanisms to provide protection against cancer. Certain phytochemicals from herbs or herb extracts have been shown to inhibit one or more of the stages of the cancer process (ie, initiation, promotion, growth and metastases).62-65 Inhibition of phase I (procarcinogen activation) and induction of phase II (carcinogen deactivation) metabolic enzymes by herbal products may account for some of the preventive effects against the induction of gene or chromosomal mutations that may initiate cancer.62,63 For example, diallyl sulfide, a compound in garlic, is an efficient inhibitor of the phase I enzyme cytochrome P450 (CYP)3 IIE1 and significantly increases a variety of phase II enzymes, including glutathione S-transferase, quinone reductase and uridine diphosphate-glucuronosyltransferase, which are responsible for the detoxification of carcinogens.63
[Still in cancer prevention section] The number of herbs with potential anti-inflammatory activity is impressive. Natural anti-inflammatory compounds found in herbs and spices (such as curcumin, gingerol and capsaicin) appear to operate by inhibiting one or more of the steps linking pro-inflammatory stimuli with COX activation, such as the blocking by curcumin of NFκB translocation into the nucleus. [In view of all the problems with COX inhibitors, why are they not doing more studies to see if herbal medicine can be of real benefut here?] It has been shown recently that the natural anti-inflammatory compounds quercetin, curcumin and silymarin were as effective as indomethacin (a non-steroidal anti-inflammatory drug) in inhibiting aberrant crypt foci in the rat.44
Herbs and spices (or their fractions and constituents) with known anticarcinogenic effects in animal models of cancer include turmeric, basil, rosemary, mint and lemon grass, but there are no published reports on potential chemopreventive effects against cancer for other common spices such as thyme, coriander and dill. Turmeric has been widely used as a spice and colouring agent in foods. Recently, turmeric was found to have chemopreventive effects against cancers of the skin, forestomach, liver and colon, and oral cancer in mice.44-46 [I’d rather use turmeric that some of the very toxic anti-cancer and chemo drugs! Why aren’t we doing more research? Why aren’t we beiong told? I believe it is because of the financial power of the drug giants, who cannot get exclusive patent on herbs and therefore cannot make money from them.]
Oral treatment with basil-leaf extract significantly elevated the activities of cytochrome P450, aryl hydrocarbon hydroxylase, and glutathione S-transferase, all of which are important in the detoxification of carcinogens as well as mutagens. Moreover, basil-leaf extract was effective in inhibiting carcinogen-induced early-stage cancers in the skin and forestomach of mice.47,68 Orientin and vicenin, two water-soluble flavonoids isolated from the leaves of Indian holy basil (Ocimum sanctum), have shown significant protection against radiation-induced lethality and chromosomal aberrations in vivo.48
Commercially available ground rosemary powder was shown to inhibit in-vivo binding of 7,12-dimethylbenz[a]anthracene (DMBA) metabolites to mammary cell DNA in rats,50 suggesting that components of rosemary may inhibit breast cancer. In fact, dietary rosemary and carnosol were both shown to inhibit rat mammary carcinogenesis when DMBA was used as the carcinogen.51 [And women are prescribed drugs with possible horrific side effects – I’ll bet they aren’t told to try rosemary powder as well.]
Geraniol, an acyclic monoterpene alcohol found in lemon grass (Cymbopogon citratus), was shown to inhibit growth and polyamine biosynthesis in human colon cancer cells.54 Citral (3,7-dimethyl-2,6-octadienal), isolated from the methanol extract of lemon grass, was identified as a novel inducer of the phase-2 enzyme glutathione S-transferase.55 Lemon grass extract reduced the number of putatively preneoplastic lesions and the level of oxidative hepatocyte nuclear DNA injury, as assessed in terms of 8-hydroxydeoxyguanosine production in the liver of male Fischer 344 rats.56 Inhibitory effects of lemon grass extract on the formation of azoxymethane-induced DNA adducts and aberrant crypt foci (a preneoplastic lesion) were recently demonstrated in the rat colon.57
Perillyl alcohol, a naturally occurring monoterpene found in lavender, cherries and mint, caused a 22% reduction in tumour incidence and a 58% reduction in tumour multiplicity in a mouse lung tumour bioassay.58 Rats given spearmint water extract (2% weight/volume) as the sole source of drinking fluid before, during, and after 2-week treatment with a colon carcinogen derived from cooked meat, showed significant reductions in colonic aberrant crypt foci compared with rats given water only.59
As a culinary herb, parsley is regularly consumed and parsley-leaf oil is also used extensively for garnishing and seasoning. Myristicin, a major volatile aroma constituent of parsley, showed high activity as an inducer of the phase 2 enzyme glutathione S-transferase in the liver and small intestinal mucosa of strain A/J albino mice,60,61,70 and a 65% inhibition of tumour multiplicity in a rodent lung cancer model.70

SUMMARY FINDINGS:
And here are their summaries of findings for each section where that info appeared, plus the statement of conflicitng interests. Nice to see one that lists herb shops instead of global multinational conglomerates!

Background
The historical and cultural use of herbs and spices — Ian Hemphill and Lynne Cobiac; and Herbs and spices as functional foods — Linda C Tapsell
Summary
§ There is level III-3 evidence that a half to one clove of garlic (or equivalent) daily may have a cholesterol-lowering effect of up to 9%.
§ There is level III-1 evidence that 7.2 g of aged garlic extract has been associated with anticlotting (in-vivo studies), as well as modest reductions in blood pressure (about a 5.5% decrease in systolic pressure).
§ More evidence is required to determine any cardiovascular health effects attributable to herb and spice antioxidants.
The health benefits of herbs and spices: how strong is the evidence?
Cardiovascular disease — Craig S Patch and David R Sullivan
· There is level III-3 evidence that a half to one clove of garlic (or equivalent) daily may have a cholesterol-lowering effect of up to 9%.
· There is level III-1 evidence that 7.2 g of aged garlic extract has been associated with anticlotting (in-vivo studies), as well as modest reductions in blood pressure (about a 5.5% decrease in systolic pressure).
· More evidence is required to determine any cardiovascular health effects attributable to herb and spice antioxidants.
Cancer — Michael Fenech
· There is potential for herbs and spices in chemoprevention of cancer in vitro and in rodent cancer models.
· There is as yet no reliable evidence for beneficial effects in humans in vivo at customary intake levels.
Mental health and cognition — Steven Roodenrys
· There is little evidence that culinary herbs and spices directly influence cognition.
· There is level I and II evidence for the effect of some herbal supplements on psychological and cognitive function.
· Total antioxidant intake (to which herbs and spices contribute) may influence cognitive decline with age through the neuroprotective action of antioxidants.
· Randomised, placebo-controlled intervention studies of the effects of culinary herbs and herbal supplements are required.
Type 2 diabetes mellitus — Jennifer B Keogh and Peter M Clifton
· Studies of herbal treatments in diabetes are often very small, and extrapolating the results to the general population of people with diabetes is not appropriate.
· The best evidence for effect on glycaemia is for ginseng (four studies, with one reasonable sized study showing a reduced HbA1c level with 200 mg of ginseng).
· Longer, larger randomised trials with acceptable clinical endpoints are needed to clarify the chronic effects of these herbs.
Osteoarthritis and inflammatory response — Craig S Patch
· Various doses of ginger extract, ranging from 510 mg to 1 g per day, reduce subjective arthritic knee pain measures compared with placebo (P < 0.05).
· Decreased use of non-steroidal anti-inflammatory drugs and analgesics has been observed in study participants taking ginger extract.
· There is level II evidence for the use of ginger in ameliorating arthritic knee pain; however, this improvement is modest, and the efficacy of ginger treatment is ranked below that of the ibuprofen prescribed to the participants
Public health — Peter G Williams
§ Recommendations for intakes of food in the Australian guide to healthy eating do not yet include suggested intakes of herbs and spices.
§ Future consideration should be given to including more explicit recommendations about the place of herbs and spices in a healthy diet.
Dietary implications — Virginia A Fazio and Karen E Inge
§ The use of herbs and spices may encourage variety in food intake. Herbs and spices support nutrient diversity by encouraging new food choices.
§ Higher vegetable intakes are linked with improved health. Vegetarian options and vegetable dishes may be more appetising when prepared with herbs and spices.
§ Many low-fat cooking methods are improved by using herbs and spices in soups, casseroles, marinades and dressings.
§ Herbs and spices are a healthy alternative to salt as a seasoning.
Competing interests
Gourmet Garden (manufacturer of fresh herb products) has provided finance for the cost of the review and honoraria ($800 per section) to the contributing authors. Gourmet Garden has paid the University of Wollongong, partner in the National Centre of Excellence in Functional Foods, a consultancy fee to develop further materials including consumer education that may reference this publication. Ian Hemphill owns Herbie’s Spices, which is a retail outlet selling herbs and spices in Sydney, mainly to the food service industry. He is a recognised expert in this area and has written books on the subject. Peter Clifton recently completed a consultancy with Gourmet Garden, analysing the antioxidant content of its major herbs. Virginia Fazio and Karen Inge consult to Gourmet Garden on the communication of the application of herbs and spices. Gourmet Garden did not influence the authorship nor comment on any draft of the manuscript.

__________________
Odille
Terranora, northern NSW, Australia
Fem 53, 170 cms - doing Atkins
SW 131 / CW 103 / GW 64 (kgs)
SW 288.5 / CW 227 / GW 140(lbs)
BP-Nov05 176/96; Dec 05 154/84; Jan 06 122/80; Mar 06 110/76