Exploring the significant impact of spices and polyphenols on health, the chapter discusses studies showcasing the anti-inflammatory and antioxidant properties of various spices like cinnamon, turmeric, and chili pepper. It emphasizes the importance of incorporating freshly crushed spices in cooking to maximize their flavor and health benefits. Additionally, the conversation sheds light on the role of gut microbes in unlocking the pharmacological-like properties of polyphenols found in spices.

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