Arpita Basu (Kinesiology and Nutrition Sciences) published an invited commentary in the Journal of Nutrition on the role of culinary spices in reducing inflammation associated with cardiovascular disease. The commentary involved a recent article published in the same journal that showed a high-saturated fat and high-carbohydrate meal with spices can remarkably lower after-meal release of inflammatory cytokines when compared to the same meal with no spices in overweight/obese men.