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Study co-author James Hargrove said that when blood sugar levels are high, a process known as protein glycation occurs in which the sugar bonds with proteins to eventually form what are known as advanced glycation end products, known as AGE compounds. These compounds activate the immune system, resulting in the inflammation and tissue damage associated with aging and diabetes.

The study, published in the Journal of Medicinal Food, found a strong and direct correlation between the phenol content of 24 common herbs and spices and their ability to inhibit the formation of AGE compounds.

Spices such as cloves and cinnamon had phenol levels that were 30 percent and 18 percent of dry weight, respectively, while herbs such as oregano and sage were eight and six percent phenol by dry weight, respectively. For comparison, blueberries -- which are widely touted for their antioxidant capabilities -- contain roughly 5 percent phenol by dry weight.

Study co-author Diane Hartle said various phenols are absorbed differently by the body and have different mechanisms of action, so it's likely that a variety of spices will provide maximum benefit.

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