date:Feb 10, 2014
animals lose weight. The animals were given beverages containing paprika for a period of six weeks. It seems like the spice was responsible for activating genes that encourage the production of glycogen. Thanks to paprika, researchers realized that glucose was more efficiently converted into energy and to a greater extent. It was also noted that cholesterol levels were lowered after the six-week trial.
Researchers from Pennsylvania State University reported that adding spices to high-fat foods