Mixed Spices for Memory

Overseen By Hila Zelicha, RD PHD

Age: 18+

Sex: Any

Trial Phase: Academic

Sponsor: University of California, Los Angeles

Disqualifiers: Alzheimer's, Parkinson's, Hypertension, others

Compensation: Varies

Number of Visits: 6

Duration: 12 weeks

50 Participants Needed

Trial Summary

What is the purpose of this trial?

The aging process entails a multitude of structural and functional alterations within the brain, culminating in a gradual and progressive decline in cognitive function. Recent research has indicated that various spices may hold the key to enhancing brain health and combating the effects of aging on cognitive abilities. The hypothesis is that a mixture of spices, acknowledged for their reported memory protection potential, may yield a more potent beneficial effect on memory function than a single spice. The spice mixture will be used at culinary dose, and therefore side effects are anticipated. In this study, the effects of spice mixture will be evaluated, as well as their anti-oxidant, and anti-inflammatory properties. The proposed pilot study will include 50 adults (ages 50-80), exhibiting typical age-related mild cognitive decline, excluding dementia or major neurocognitive disorders. They will be randomized 1:1 assigned into a daily intake of either 4.00 g spice mixture capsules or 4.00 g maltodextrin capsules over 3 months, and explore the sustainable effect over 3 additional months. The changes in symptoms of cognition, fatigue, and mood symptoms of the spice group vs. placebo group will be compared. The outcome of the investigation of the effects of mixed spice consumption will provide important novel information on dietary recommendation of spice to preserve cognitive function in aging population.

Will I have to stop taking my current medications?

The trial does not specify if you need to stop taking your current medications. However, if you are taking any medication or dietary supplement that interferes with the absorption of polyphenols, you may not be eligible to participate.

What evidence supports the effectiveness of the treatment Mixed Spice Consumption for memory improvement?

Research suggests that spices like turmeric, saffron, and cinnamon have properties that may help protect the brain and improve memory by reducing inflammation and acting as antioxidants. Studies have shown that regular consumption of curry, which contains turmeric, is linked to better cognitive function in elderly people. ^{1 2 3 4 5}

Is the consumption of mixed spices generally safe for humans?

Mixed spices, including cinnamon and turmeric, are generally safe when used as food additives, but cinnamon may cause mild stomach issues or allergic reactions if used in large amounts or for a long time. ^{1 2 6 7 8}

How does the Mixed Spice Consumption treatment for memory differ from other treatments?

Mixed Spice Consumption is unique because it involves using a combination of spices, which may have a novel effect on memory by potentially influencing taste and olfactory memory recall, unlike traditional treatments that do not focus on dietary components. ^{3 4 9 10 11}

Research Team

Zhaoping Li

Principal Investigator

University of California, Los Angeles

Eligibility Criteria

This trial is for adults aged 50-80 experiencing mild cognitive decline due to aging, but not suffering from dementia or major neurocognitive disorders. Participants will be given either a spice mixture or a placebo daily for three months and monitored for an additional three months.

Inclusion Criteria

My cognitive issues are due to normal aging or mild cognitive impairment.

I can see and hear well enough for brain function tests.

Screening laboratory tests without significant abnormalities that might interfere with the study

Exclusion Criteria

Current diagnosis of any major psychiatric disorder according to the DSM-IV TR criteria

Frequently using prebiotics, probiotics, yogurt, and/or any fiber supplements

I have a condition that could cause my thinking or memory to get worse.

Timeline

Screening

Participants are screened for eligibility to participate in the trial

2-4 weeks

Treatment

Participants are randomized to receive either 4.00 g spice mixture capsules or 4.00 g maltodextrin capsules daily

12 weeks

Visits at baseline, 6, 12, and 24 weeks

Sustainability Assessment

Exploration of the sustainable effect of the treatment over an additional 3 months

12 weeks

Follow-up

Participants are monitored for safety and effectiveness after treatment

4 weeks

Treatment Details

Interventions

• Mixed Spice Consumption

Trial Overview The study tests if consuming a mix of spices known for memory protection can improve cognitive function in older adults. It compares the effects of daily intake of spice capsules against placebo over six months, focusing on cognition, fatigue, and mood.

Participant Groups

Group I: Mixed spices Active Control 1 Intervention

Group II: Placebo Placebo Group 1 Intervention

Who Is Running the Clinical Trial?

University of California, Los Angeles

Lead Sponsor

Trials

1,594

Recruited

10,430,000+

References

1. Iran pubmed.ncbi.nlm.nih.gov

Possible Role of Common Spices as a Preventive and Therapeutic Agent for Alzheimer's Disease. [2020]

2. United States pubmed.ncbi.nlm.nih.gov

Curry consumption and cognitive function in the elderly. [2022]

3. New Zealand pubmed.ncbi.nlm.nih.gov

Addition Of Sauce Enhances Finger-Snack Intake Among Japanese Elderly People With Dementia. [2022]

4. England pubmed.ncbi.nlm.nih.gov

Spicy food intake predicts Alzheimer-related cognitive decline in older adults with low physical activity. [2023]

5. United Arab Emirates pubmed.ncbi.nlm.nih.gov

Effects of Spices (Saffron, Rosemary, Cinnamon, Turmeric and Ginger) in Alzheimer's Disease. [2023]

6. England pubmed.ncbi.nlm.nih.gov

Cinnamon: A systematic review of adverse events. [2020]

7. Switzerland pubmed.ncbi.nlm.nih.gov

Dose-Dependent Increase in Unconjugated Cinnamic Acid Concentration in Plasma Following Acute Consumption of Polyphenol Rich Curry in the Polyspice Study. [2021]

8. Germany pubmed.ncbi.nlm.nih.gov

Characterization and Pharmacokinetic Profile of Herbs and Spices' Phytochemicals over 24 h after Consumption in Overweight/Obese Adults. [2023]

9. England pubmed.ncbi.nlm.nih.gov

Incidental learning and memory for three basic tastes in food. [2006]

10. United States pubmed.ncbi.nlm.nih.gov

Difference in Subjective Accessibility of On Demand Recall of Visual, Taste, and Olfactory Memories. [2018]

11. United States pubmed.ncbi.nlm.nih.gov

Flavor Preferences Conditioned by Dietary Glutamate. [2023]