Turmeric, saffron, and other spices reduce the severity of depression.
Some familiar spices may influence mood and reduce the severity of depression symptoms. This conclusion was reached by Chinese researchers who summarized data from experimental and clinical studies on the effects of spices on the brain. The review was published in the journal Frontiers in Nutrition.
The authors note that turmeric, saffron, ginger, black pepper, and chili pepper contain plant-based bioactive compounds with neuroprotective properties. According to research, these substances can affect key mechanisms related to depression: reducing neuroinflammation and oxidative stress, regulating neurotransmitter metabolism, and influencing the gut-brain axis. Their role in maintaining neuroplasticity—the brain's ability to adapt and form new connections—is also discussed.
Unlike classical antidepressants, spices are typically consumed in small doses as part of the daily diet. This may provide a gradual and multi-level effect with a relatively favorable safety profile. However, the researchers emphasize that the bioavailability of active substances and precise therapeutic dosages require further study.
The authors believe that understanding the role of nutrition and plant components in regulating emotional states may expand the possibilities for the prevention and adjunctive therapy of depression.
