Antioxidant-rich spices and herbs -
In the upper range of this category we find dog rose soup and chocolate cookies. Eggs are almost devoid of antioxidants with the highest antioxidant values found in egg yolk 0. Margarine, butter, canola, corn and soybean oil are the highest ranking products in the "Fats and oils" category.
Almost half of the fats and oils have antioxidant content between 0. In Table 4 we present an excerpt of the all the berries, fruits and vegetables analyzed.
One hundred and nineteen berries and berry products were analyzed. The average antioxidant content of berries and berry products is relatively high with 25 th and 75 th percentiles being 1. There were 13 samples with especially high antioxidant capacity in this category, including dried amla Indian gooseberry, Dried wild bilberries Vaccinum Myrtillus , native to Northern Europe , zereshk red sour berries from Iran and fresh dog rose from Norway and Spain have mean antioxidant contents of Other examples of antioxidant rich berries are fresh crowberries, bilberries, black currants, wild strawberries, blackberries, goji berries, sea buckthorn and cranberries.
The least antioxidant rich berry products are some of the berry jams with mean values of approximately 0. A total of fruits and fruit products and vegetables and vegetable products were included in the database.
In the analyzed vegetables, antioxidant content varied from 0. In fruits, procured in 8 different countries, the antioxidant content varies from 0. Examples of antioxidant rich fruits and vegetables were dried apples, flour made of okra, artichokes, lemon skin, dried plums, dried apricots, curly kale, red and green chili and prunes Table 4.
Examples of fruit and vegetables in the medium antioxidant range were dried dates, dried mango, black and green olives, red cabbage, red beets, paprika, guava and plums.
This is the most antioxidant rich category in the present study and is also the category with largest variation between products. Half of the products have antioxidant values above the 90 th percentile of the complete Antioxidant Food Table and the mean and median values are The 59 products included originate from India, Japan, Mexico and Peru.
Sangre de Grado Dragon's Blood from Peru has the highest antioxidant content of all the products in the database Other antioxidant rich products are Triphala, Amalaki and Arjuna from India and Goshuyu-tou, a traditional kampo medicine from Japan, with antioxidant values in the range of Only four products in this category have values less than 2.
The category includes 52 products, including European, Scandinavian and American products. The variation in antioxidant content in dinner and dessert products for infants varies from 0.
Interestingly, human breast milk 49 samples from Norwegian mothers has a mean content of 2. In addition, the category includes two Norwegian dog rose products for infants with antioxidant contents of 6. An excerpt of the spices and herbs analyzed in our study are presented in Table 5.
The study includes spices and herbs from 59 different manufacturers or countries. When analyzed in fresh samples compared to dried, oregano, rosemary and thyme have lower values, in the range of 2. This is also true for basil, chives, dill and parsley.
In addition to common spices and culinary herbs, we have also analyzed other herbs, like birch leaves, wild marjoram and wood cranesbill among others.
Details on all herbs can be found in Additional file 1 , the Antioxidant Food Table. The category "Vitamin and dietary supplements" includes commercially available vitamin and dietary supplement products from USA, Norway, Mexico and Japan of which many have high antioxidant scores.
Among them are supplements containing anthocyanins, vitamin C, green tea powder and multivitamins and multi-antioxidant tablets. The majority of the products in these categories were low in antioxidant content.
Nevertheless, products like liver, bacon and some prepared chicken and beef products have antioxidant values between 0. With this study we present a comprehensive survey of the total antioxidant capacity in foods. Earlier small-scale studies from other laboratories have included from a few up to a few hundred samples [ 20 — 22 , 29 — 31 ], and in the U.
Department of Agriculture presented the Oxygen Radical Absorbance Capacity ORAC of Selected Foods report including food samples [ 23 ]. These studies have been done using different antioxidant assays for measuring antioxidant capacity making it difficult to compare whole lists of foods, products and product categories.
Still, a food that has a high total antioxidant capacity using one antioxidant assay will most likely also be high using another assay [ 20 — 22 ]. Consequently, the exact value will be different but the ranking of the products will be mainly the same whichever assay is used.
In the present extensive study, the same validated method has been used on all samples, resulting in comparable measures, thus enabling us to present a complete picture of the relative antioxidant potential of the samples.
When classifying the samples into the three main classes the difference in antioxidant content between plant- and animal-based foods become apparent. The results here uncover that the antioxidant content of foods varies several thousand-fold and that antioxidant rich foods originate from the plant kingdom while meat, fish and other foods from the animal kingdom are low in antioxidants.
Comparing the mean value of the 'Meat and meat products' category with plant based categories, fruits, nuts, chocolate and berries have from 5 to 33 times higher mean antioxidant content than the mean of meat products.
Diets comprised mainly of animal-based foods are thus low in antioxidant content while diets based mainly on a variety of plant-based foods are antioxidant rich, due to the thousands of bioactive antioxidant phytochemicals found in plants which are conserved in many foods and beverages.
Most of the spices and herbs analyzed have particularly high antioxidant contents. Although spices and herbs contribute little weight on the dinner plate, they may still be important contributors to our antioxidant intake, especially in dietary cultures where spices and herbs are used regularly.
We interpret the elevated concentration of antioxidants observed in several dried herbs compared to fresh samples, as a normal consequence of the drying process leaving most of the antioxidants intact in the dried end product.
This tendency is also seen in some fruits and their dried counterparts. Thus, dried herbs and fruit are potentially excellent sources of antioxidants. Herbal and traditional plant medicines emerged as many of the highest antioxidant-containing products in our study.
We speculate that the high inherent antioxidant property of many plants is an important contributor to the herb's medicinal qualities.
In our study we identified Sangre de Grado, the sap from the tree trunk of the species Croton lechleri sampled in Peru to have exceptional high antioxidant content.
This sap has a long history of indigenous use in South America for wound healing and as an antifungal, antiseptic, antiviral and antihaemorrhagic medicine. Proanthocyanidins are major constituents of this sap [ 32 ] and studies have shown that Sangre de Grado limits the transcription of a wide range of pro-inflammatory cytokines and mediators and accelerates the healing of stomach ulcers [ 33 , 34 ] and promotes apoptosis in cancer cells [ 35 ].
Other extreme antioxidant rich herbal medicines are Triphala, an Indian Ayurvedic herbal formulation, shown to have anti-inflammatory activity [ 36 ], antibacterial and wound healing properties [ 37 , 38 ] and cancer chemopreventive potential [ 39 ].
Arjuna, another Auyrvedic formula, has been shown to have health beneficial activities [ 40 , 41 ] while Goshuyu-tou, a traditional Chinese kampo medicine has been shown to significantly reduce the extracellular concentration of NO in the LPS-stimulated Raw With their high content of phytochemicals such as flavonoids, tannins, stilbenoids, phenolic acids and lignans [ 43 — 45 ] berries and berry products are potentially excellent antioxidant sources.
The phytochemical content of berries varies with geographical growing condition, and between cultivars [ 46 , 47 ] explaining the variations found in our study. During the processing of berries to jams, total phenol content is reduced [ 48 ] resulting in lower antioxidant values in processed berry products than in fresh berries.
Nuts are a rich source of many important nutrients and some are also antioxidant-rich. The observed increase in antioxidant content in nuts with pellicle compared to nuts without pellicle is in good agreement with earlier studies showing the flavonoids of many nuts are found in the nut pellicle [ 49 ].
After water, tea and coffee are the two most consumed beverages in the world, although consumption patterns vary between countries. Because of the fairly high content of antioxidants and the frequent use, coffee and tea are important antioxidant sources in many diets.
Several different compounds contribute to coffee's antioxidant content, e. Many of these are efficiently absorbed, and plasma antioxidants increase after coffee intake [ 50 , 53 ]. In green tea, the major flavonoids present are the monomer catechins, epigallocatechin gallate, epigallocatechin, epicatechin gallate and epicatechin.
In black tea the polymerized catechins theaflavin and thearubigen predominate in addition to quercetin and flavonols [ 54 , 55 ]. Interestingly, the antioxidant content in human breast milk is comparable to that in pomegranate juice, strawberries and coffee and on average higher than the antioxidant content observed in the commercially available infant formulas analyzed in our study.
Breakfast cereals are also potential important sources of antioxidants; some of these products have antioxidant contents comparable to berries, which are fairly high, compared to other grain products and may be due to antioxidants added to the products in fortification process.
Chocolate have for several years been studied for its possible beneficial health effects [ 56 ]. Our results show a high correlation between the cocoa content and the antioxidant content, which is in agreement with earlier studies [ 30 , 57 ].
As demonstrated in the present study, the variation in the antioxidant values of otherwise comparable products is large. Like the content of any food component, antioxidant values will differ for a wide array of reasons, such as growing conditions, seasonal changes and genetically different cultivars [ 46 , 58 ], storage conditions [ 59 — 61 ] and differences in manufacturing procedures and processing [ 62 — 64 ].
Differences in unprocessed and processed plant food samples are also seen in our study where processed berry products like jam and syrup have approximately half the antioxidant capacity of fresh berries.
On the other hand, processing may also enhance a foods potential as a good antioxidant source by increasing the amount of antioxidants released from the food matrix which otherwise would be less or not at all available for absorption [ 65 ].
Processing of tomato is one such example where lycopene from heat-processed tomato sauce is more bioavailable than unprocessed tomato [ 66 ]. The large variations in antioxidant capacity observed in the present study emphasize the importance of using a comprehensive antioxidant database combined with a detailed system for food registration in clinical and epidemiological studies.
Initial studies have been carried out to examine the association between intake of antioxidant rich foods and their health effects [ 67 , 70 ]. Some of these studies describe a beneficial effect on oxidative stress related chronic diseases, e. from intake of nuts [ 49 , 69 ], pomegranates [ 71 — 73 ], tomatoes [ 6 ], coffee [ 74 ], tea [ 54 , 75 , 76 ], red wine [ 77 — 79 ] and cocoa [ 56 ].
The highly reactive and bioactive phytochemical antioxidants are postulated to in part explain the protective effect of plant foods. An optimal mixture of different antioxidants with complementary mechanisms of action and different redox potentials is postulated to work in synergistic interactions.
Still, it is not likely that all antioxidant-rich foods are good sources and that all antioxidants provided in the diet are bioactive. Bioavailability differs greatly from one phytochemical to another [ 26 , 27 , 80 ], so the most antioxidant rich foods in our diet are not necessarily those leading to the highest concentrations of active metabolites in target tissues.
The antioxidants obtained from foods include many different molecular compounds and families with different chemical and biological properties that may affect absorption, transport and excretion, cellular uptake and metabolism, and eventually their effects on oxidative stress in various cellular compartments [ 24 ].
Biochemically active phytochemicals found in plant-based foods also have many powerful biological properties which are not necessarily correlated with their antioxidant capacity, including acting as inducers of antioxidant defense mechanisms in vivo or as gene expression modulators.
Thus a food low in antioxidant content may have beneficial health effects due to other food components or phytochemicals executing bioactivity through other mechanisms.
The Antioxidant Food Table is a valuable research contribution, expanding the research evidence base for plant-based nutritional research and may be utilized in epidemiological studies where reported food intakes can be assigned antioxidant values.
It can also be used to test antioxidant effects and synergy in experimental animal and cell studies or in human clinical trials. The ultimate goal of this research is to combine these strategies in order to understand the role of dietary phytochemical antioxidants in the prevention of cancer, cardiovascular diseases, diabetes and other chronic diseases related to oxidative stress.
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The authors thank Amrit K. Sakhi, Nasser Bastani, Ingvild Paur and Trude R. Balstad for help procuring samples, the Tsumura Pharmaceutical Company for providing traditional herb medicines and Arcus AS and Norsk Øko-Urt BA for providing samples of beverages and herbs, respectively.
Department of Nutrition, Institute of Basic Medical Sciences, University of Oslo, Oslo, Norway. The Norwegian Institute for Agricultural and Environmental Research Bioforsk Øst Apelsvoll, Kapp, Norway.
Department of Nutrition, Harvard School of Public Health, Boston, Massachusetts, USA. Department of Cell Biology and Morphology, Akita University Graduate School of Medicine, Akita City, Japan.
Faculty of Health, Nutrition and Management, Akershus University College, Lillestrøm, Norway. The Biochemistry Department, Virginia Polytechnic Institute and State University, Blacksburg, VA, USA.
The Division of Epidemiology and Community Health, School of Public Health, University of Minnesota, Minneapolis, USA. You can also search for this author in PubMed Google Scholar. Correspondence to Rune Blomhoff. Blomhoff is a shareholder in Vitas AS, D. Jacobs Jr is an unpaid member of the Scientific Advisory Council of the California Walnut Commission.
The other authors declare that they have no competing interests. Thanks to these components, it has been proven that it has free radical scavenging and metal chelating properties [ 77 ]. It is a spice with anti-inflammatory and antioxidant properties [ 12 ].
Animal studies are available showing the hypolipidemic and antidiabetic effects of cumin [ 78 ]. Experimental studies have been conducted to support the effect of cumin on renal ischemia—reperfusion injury [ 79 , 80 ]. It also has antibacterial and potent antimicrobial activity [ 66 , 77 ].
Cumin seeds also have immunostimulating, gastric protective, hepatoprotective, nephroprotective, and neuroprotective activities [ 81 ].
The most specific feature of cinnamon, which is an evergreen tree, is its aromatic scent. Cinnamon, which is also widely traded, is frequently consumed in Iran in the form of traditional tea. It is used to prevent lipid oxidation of bakery products such as cakes, so that it prevents the taste of foods [ 82 ].
It is a spice with a pronounced antioxidant and anti-inflammatory effect [ 12 ]. It has been observed that consuming it especially in tea form is beneficial in the treatment of diseases related to oxidative stress. It has also been presented to have a sedative effect in many human studies [ 83 ].
Cinnamon, acting like insulin, increases insulin receptor kinase activity and stimulates glycogen synthase activity.
Thus, it exerts antidiabetic effect [ 82 , 84 ]. Spices such as cinnamon have started to be included in prescriptions as an additional treatment, due to the toxic side effects of diabetes medications and balance problems due to long-term use.
In these studies, which accelerated the development of multiple antibiotic resistances, antibacterial effects on factors such as bacillus subtilis, Staphylococcus aureus , Bacillus cereus , Escherichia coli , salmonella typhi, Pseudomonas aeruginosa , Listeria monocytogenes , and fungal effects such as aspergillus monocytogenes, aspergillus monocytogenes are also known [ 85 ].
In addition, NF-κB, which is known to be effective in cancer development acts an anticancer by inhibiting the production of IL-1β and TNF-α.
Cinnamon is beneficial in lowering triglycerides and LDL cholesterol by affecting the blood lipid profile through the poliphenols in its structure [ 86 ]. The effect of polyphenols here is achieved by inhibiting hepatic lipid peroxidation.
In this way, by cleaning hydroxy and fatty acid radicals and chelates, providing the metabolic balance of fat and carbohydrates, cinnamon has turned into a functional nutrition. With a slightly bitter but strong aroma, this root can be used in powder or ground form.
It can be consumed in brine, drying, canned or fresh [ 20 ]. Among these are terpenes, polysaccharides, lipids, but especially gingerol, physiological effects are the most intense [ 20 , 87 ]. The proportion of gingerol is higher in fresh ginger than the dried form, so consuming fresh is more important for its antioxidant effect [ 20 ].
Studies mention the effects of ginger on cardioprotective, anti-inflammatory, neuroprotective, antinausea and antiobesity. Its anti-inflammatory effects have been demonstrated in the treatment of osteomyelitis, arthritis and rheumatism [ 89 ]. Ginger, which has increased glutathione levels and suppress lipid peroxidation during its anti-inflammatory effects, is widely used as a food flavor in developed countries for colds, migraine attacks and gastrointestinal disorders.
Its antimicrobial effects are related to its lipophilic property, making the fungal walls and cytoplasmic membrane permeable. Antibacterial effects on species such as Staphylococcus aureus , Streptococcus pyogenes , Streptococcus pneumoniae and haemophilus have been proved on various animal and human studies.
The most stable metabolite, 6-gingerol derivative, has been observed to have an antinause effect by blocking 5-hydroxy tryptophan and serotonin-mediated vagal afferent neurons in patients used after chemotherapy, nephrectomy and cesarean operations [ 90 , 91 ]. It is obtained from the ripe fruits of Piper nigrum L [ 27 ].
Black pepper has a very common pharmaceutical use in the world [ 14 ]. It is cultivated in tropical regions, especially in India, Malaysia, Asia and Indonesia [ 12 , 27 ]. It is among the best-selling spices on the market in some countries like India [ 14 , 92 ].
Black pepper contains five phenolic acids piperettine, piperanine, piperylin A, piperolein B and pipericine amide with antioxidant effects [ 12 , 13 , 27 ]. Additionally, it contains alkamides, piptigrine, wisanine and dipiperamide [ 13 ].
These phenolic components have a damaging effect by preventing the growth of the bacterial membrane, and their antimicrobial activity occurs through this mechanism [ 12 ]. These compounds are non-greasy, odorless, tasteless and exhibit stronger antioxidant activity than α-tocopherol [ 27 ].
The composition in the form of essential oil has antimicrobial activity [ 12 ]. The quality of black pepper varies depending on piperine causing bitterness and the essential oils responsible for its aroma [ 12 , 27 ]. Piperine is a green crystalline clear substance that was first isolated in This alkaloid is a compound that gives the pepper its bitterness.
The nature of piperine, which is its active basic component, is known in detail, and its effectiveness in alternative medicine has been clearly proven [ 13 , 14 , 21 ]. Its content, piperine, is a bioactive component with known beneficial effects on human health [ 13 , 14 ].
Piperine is absorbed by passive diffusion in the gastrointestinal tract and has a short clearance time [ 13 ]. In a study of industrial microwaving of black pepper, it was determined that no change was observed in the antioxidant properties of this herb [ 50 ].
It has antioxidant, antimicrobial and antipyretic properties [ 27 ]. Antidepressant, antifungal, anti-inflammatory, analgesic, anticarcinogenic, antithyroid activities are some of the important pharmacological effects of black pepper [ 13 , 14 , 93 ]. Its anti-inflammatory effect has been detected on rats in many experimental studies.
Black pepper accelerates the digestion process, increases digestive enzymes, gastric acid and bile acid secretion, and shortens the food transit time. Piperine significantly reduces cell death, brain edema, and post-reperfusion proinflammatory cytokines in rats.
It has decreased hippocampal cell death after ethylcholine aziridinium ion administration in rats [ 21 ]. Piperine has reduced arthritis pain in animal models. Piperine supplementation reduces muscle damage when given before and after exercise. Piperine reduces histamine release and eosinophil infiltration in animal models.
However, it suppresses allergic airway inflammation and airway hypersensitivity. Piperine increases energy expenditure in animal experiments, activates the sympathetic nervous system, causes thermogenesis, increases catecholamine levels, and activates adrenal sympathetic nerves [ 13 ].
In a study, it was examined that lipid peroxidation was delayed in pork meat with the addition of black pepper [ 13 , 94 ]. Piperine prevented lipid accumulation in mouse macrophages.
Alternatively, it has been determined to transform into foamy cells in animal studies, which can reduce fat accumulation in the arterial wall [ 13 ]. Capsaicin is an alkaloid. Among its recently discovered ingredients are capsiate and dihydrocapsiate [ 13 ]. The beneficial effects of red pepper have been documented long before.
In vitro and experimental studies of red pepper and capsaicin have proved potential antioxidant and anti-inflammatory effects of it against oxidative stress in various tissues and organs [ 13 ].
This spice type has the ability to induce apoptosis in major type cancers. It has been presented that capsaicin treatment in gastic cancer cells MGC and cervical cancer cells HeLa prevented the G1 phase in cell cycle analysis. In another study conducted in vitro, it has been determined that it has a protective effect on rat hippocampal neurons, reduces hippocampal death after global ischemia, decreases the size of cerebral infarction after bilateral arterial occlusion in mice, and decreases the infraction volume in neonatal rats ligated in unilateral carotid arteries after hypoxia [ 21 ].
However, capsaicin regulates energy metabolism and has beneficial effects on the cardiovascular system, with its antioxidant and antiplatelet effects. In a clinical study conducted on humans, it was determined that 5 grams of red pepper Capsicum frutescens lowered blood glucose levels and maintained healthy insulin levels.
In the short-term use of red pepper, it has been observed that body mass index contributes to management, decreases energy and fat intake, increases body heat production thermogenesis , increases body metabolic rate, decreases the conversion of fat cells to mature cells adipogenesis and increases fat oxidation.
Capsaicin has been detected to be gastroprotective in patients with peptic ulcer disease. Capsaicin reduces acid secretion, induces alkaline mucous stimulation particularly by affecting gastric mucosal blood flow and contributes to ulcer healing [ 13 ].
In a study comparing antioxidant effects, it was stated that the strongest antioxidant effect was in rosemary and curcumin, followed by herbs such as cinnamon, saffron, sage, and thyme [ 2 , 27 , 46 ]. Shahidi et al. asserted that the antioxidant activities of clove, sage, thyme and ginger in meat oil were concentration-dependent [ 95 ].
They stated that among these substances, the most effective was clove, and the least effective spices were ginger and thyme [ 95 ]. Pizzale et al. found that, on average, the antioxidant activity of sage species Salvia officinalis and fruticosa was higher than thyme species Origanum onites and indercedens in their study [ 96 ].
Another study proved that chloroform extract of dried musk sage Salvia sclarea has higher antioxidant activity than acetone extract, and both extracts have higher total antioxidant activities than α-tocopherol [ 27 ].
Nakatani et al. determined that black pepper is more effective than synthetic antioxidants such as BHT and BHA [ 97 ]. In another study, the antioxidant properties of curcuminoids were investigated, and it was determined that the antioxidant capacity of these extracts was equivalent to ascorbic acid [ 98 ].
When evaluated in terms of the density of total phenolic compounds, it has been observed that rosemary and thyme have higher phenolic content than other herbs. Also, it was presented that fresh plants have more intense phenolic content than dried plants [ 9 ].
Correspondingly, it is thought that the most potent antioxidants are fresh rosemary and curcumin, and it may be suggested to increase the consumption of these products. Since each spice contains a wide range of phenols, many of them can provide synergistic effects with each other.
The formulations of different herbs and spices were tested in vivo and in vitro, and their antimicrobial effects were compared [ 12 ]. It is predicted that the antioxidant effect increases significantly when thyme essential oil and vitamin E are mixed in half so that there is a synergistic effect between thyme essential oil and vitamin E [ 27 ].
It has been indicated that meats are effectively protected against Listeria monocytogenes with the combined use of curcumin and thyme [ 12 ]. In an experimental animal study, it was observed that when capsaicin 0.
Since piperine increases the absorption of various drug and food sources, it increases their bioavailability when used with other antioxidants. It increases the absorption of compounds such as coenzyme-Q, curcumin and polyphenol.
Piperine shows its effect by decreasing the intestinal and hepatic metabolism of curcumin. In some studies, it has been presented that piperine increases the bioavailability of resveratrol in vivo by inhibiting its metabolism. In this way, it ensures that additional resveratrol doses are not required [ 13 ].
Therefore, the combined use of herbs and spices with appropriate formulations can be recommended. Herbs and spices used in cooking, increasing the nutritional value of foods and extending the storage time are highly interesting compounds with antioxidant properties due to their bioactive content, showing beneficial effects on human health.
Interest in natural antioxidants in plants around the world is increasing day by day, with the widespread use of natural additives in the food industry. Therefore, herbs and spices have become the most important focus of research for the study of natural antioxidants.
Since ancient times, herbs and spices have been used in alternative medical treatments due to their antimicrobial, anti-inflammatory and antioxidative effects. Although the use of herbs and spices in food and treatment has been available for a long time, research on this subject is limited to the recent past.
In addition to the poor antioxidant features of animal origin foods, the antioxidant power of plant-based foods is much higher. There are over 1. Although they are very small in terms of weight and volume, they have a feature of increasing the value and antioxidant content of foods.
Thanks to the studies conducted on this subject, the application strategies of phytochemical antioxidants in the diet can be determined, and chronic diseases related to oxidative stress such as cancer, cardiovascular diseases, hypertension, hyperlipidemia, inflammation and diabetes can be prevented or their effects can be reduced.
Various synthetic and natural products are used in the food industry to cope with dietary oxidative stress. Hence, there is a need for optimized studies of natural antioxidant products that can be used as food preservatives in the food industry.
The authors declare that there is no conflict of interest, and there have been no sources of funding. Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3.
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Chapter metrics overview Chapter Downloads View Full Metrics. Impact of this chapter. Abstract Free radicals are chemicals that play a role in the etiopathogenesis of ischemia—reperfusion injury. Keywords antioxidant food herb plant review spice supplement.
Introduction It is known that cell or tissue damage is related to free reactive oxygen radicals ROS; reactive oxygen species and associated nitrogen degradation products [ 1 , 2 , 3 , 4 , 5 ].
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Open Antioxidant-rich spices and herbs Body fat monitoring Antioxidant-rich spices and herbs. Submitted: 04 October Xnd 21 January Ahtioxidant-rich 17 February com customercare cbspd. Free radicals are chemicals that play a role in the etiopathogenesis of ischemia—reperfusion injury. To prevent or reduce this damage, many protective or therapeutic antioxidants are used effectively in alternative medicine. These antioxidants include immunological or pharmacological agents, vitamins, food and herbal products, and spices. Chronic inflammation has been deemed as a major factor Antioxirant-rich all modern day ajd. Antioxidants Antioxidqnt-rich natural compounds produced in Antioxidant-rich spices and herbs that react and neutralize free Skincare for dry and flaky skin, reducing oxidative hetbs and Antioxidant-rich spices and herbs. Spices and herbs are the most potent antioxidant foods on heebs planet that can be easily added to numerous dishes including teasenhancing flavour and health benefits. An antioxidant is a substance that counteracts and reduces damage to our cells. Antioxidants are found in all plants, including herbs and spices, that protect cells from damage by unstable molecules known as free radicals. By eating antioxidant-rich foods we protect the body from cellular damage, enhance immunity and minimize risk of illnesses such as type 2 diabetes, cardiovascular disease and even cancer. Our body is amazingly complex.
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