Diabetics who add a bit of spice to their cooking may be able to prevent tissue damage and inflammation caused by high blood sugar, new research suggests.

A study published in the Journal of Medicinal Food sought to investigate the protective properties of 24 herbs and spices, HealthDay News reports.

Although the researchers did not test the effect of these ingredients on diabetics, they did conduct laboratory studies which suggested that many of the spices could inhibit glycation.

Glycation is a process that has been correlated with inflammation and tissue damage in diabetics.

According to the news provider, study co-author James Hargrove – an associate professor at the University of Georgia – said that the findings give diabetics more health resources for dealing with their condition.

“This gives people a tool to work with in terms of keeping their health as they want it to be,” he commented.

The researchers identified cloves, cinnamon, allspice, apple pie, spice, pumpkin pie spice, marjoram, sage and thyme as herbs and spices that showed particular promise.

Some spices – such as ginger, nutmeg and cinnamon – have been linked with lower blood pressure, according to the University of Michigan Health Service.