This can occur in case of autoimmune disease such as type1 diabetes, arthritis, multiple sclerosis and alike , as the body produces inflammatory response without any foreign pathogens present. Inflammation can also become chronic by continuously responding to elevated oxidative stress.

Antioxidants are compounds that inhibit or stop oxidation. For example, compounds classified as antioxidants can be: [3,4,7]. Scientists believe that antioxidants evolved in plants as defence mechanism against cellular damage and protection of life cycles.

With time, people steadily developed similar benefits by consuming such plants in our diet. Besides normal metabolic production of oxidants, environmental factors like diet, smoking, air quality, emotional or physical stressors further increase free-radicals and oxidative stress.

The body continuously attempts to restore balance through inflammatory response which can become chronic if not amended.

Chronic inflammation plays a common link in vast number of conditions, from seasonal allergies to dementia, diabetes, heart disease and cancers. Antioxidants play a vital role by seeking out free radicals, neutralizing their harmful effects and protecting our tissues and systems from oxidative stress and chronic inflammation.

There are several methods of measuring antioxidant activity such as TEAC Trolox equivalent antioxidant capacity , FRAP ferric-reducing ability of plasma , and ORAC oxygen radical absorbance capacity assay.

Each technique produces values, with higher numbers equating to greater neutralizing ability. Spices and herbs are the most potent antioxidant foods on the planet that can be easily added to numerous dishes, enhancing flavour and health benefits. Due to its abundance, many world regions use sumac as flavouring and medicinal spice.

Traditional sumac remedies treat diarrhea, ulcers, wound healing, sore throat, conjunctivitis and oral infections. The antioxidant activity of sumac is massive with ORAC value of , Native to Moluccas islands of Indonesia cloves have been used as fragrance and spice for over years.

Ancient traditional Chinese and Ayurvedic healers used cloves to treat variety of alignments from fever, digestion, respiratory and physical discomforts. When it comes to antioxidant capacity, cloves are an absolute powerhouses with an ORAC value of , Its main active ingredient a phenolic type called eugenol which shown to be 5 times more effective in destroying free radicals than vitamin E another powerful antioxidant.

Eugenol in cloves protects bone mass, improves circulation while inhibiting cancers and mutations. It has been mentioned in the Bible and well documented for its healing abilities. Together these compounds fight bacteria, balance hormones, improve liver function along with blood pressure and all types of metabolic conditions.

This plant has been used for over years in traditional practices as a flavouring herb and a healing agent. A popular choice among ancient Greeks as Hippocrates himself used it as an antiseptic.

Native to Mediterranean area rosemary was extensively used as a culinary and medicinal herb by the ancient Greeks and Romans. From there, its popularity spread east to China and west to rest of Europe. With ORAC value of , this herb packs plenty of antioxidant punch. Rosemary is loaded with numerous phytonutrients which pair as highly reactive antioxidants like caffeic acid, carnosic acid, chlorogenic acid, oleanolic acid, rosmarinic acid, ursolic acid, pinene, camphor, carnosol, eugenol, luteolin and their derivatives.

Rosemary shown effective against bacteria, including antibiotic-resistant kind, by weakening and damaging their external walls. Polyphenols like carnosic and rosmarinic acids attacks tumors through inflammatory and hormonal pathways causing cell death in number of cancers.

This aromatic herb is a cross between watermint and spearmint which has thousand year history of flavour and medicinal properties. The dried variety significantly bolsters antioxidant count to ORAC value of , harnessing powerful polyphenols packing many wellness benefits.

Strong anti-inflammatory polyphenols within peppermint enhance overall gut health by reducing all types of digestive issues; from the excess gas, upset stomach and cramps to diseases such as IBS.

The herb itself reduces appetite and boosts overall energy increasing weight loss while fighting fatigue. Ingredients like camphor, menthol and carvacrol slow down growth of harmful bacteria while enhancing immune response. Halvorsen B. L, Carlsen M. H, Phillips K. M, Bohn S. K, Holte K, Jacobs D.

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Antioxidants in Herbs and Spices: Roles in Oxidative Stress and Redox Signaling. In: Benzie IFF, Wachtel-Galor S, editors. Chapter 2. In this Page. Related information. Instead of adding cheese, mix in some vegetables such as mushrooms and Swiss chard with a healthful dash of oregano.

Ginger What is it? Dried, ground ginger comes from the root of the perennial herb Zingiber officinale. After the plant reaches its 2- to 4-ft growth potential, the leaves die and the thick roots are dug up for consumption. Ginger contains several compounds that are thought to provide health benefits.

Among them is gingerol, a relative of capsaicin found in chili peppers, which lends the root its characteristic spiciness.

Historically, ginger has been used to treat everything from the common cold to motion sickness and gastrointestinal ailments.

Cell cultures and animal studies show that ginger may protect tissues and organs against oxidative damage and prevent cancer development and growth. Suggest clients consider ground ginger when they want to add a gentle spice to their foods. Sheth recommends clients add it to fruit smoothies, cereals, or yogurt and sprinkle it on toast to make a quick and easy gingerbread toast.

Ground ginger instantly adds an Asian flair to sautéed vegetables, salad dressings, and marinades. Encourage clients to sprinkle ground ginger on sweet potatoes for an antioxidant-packed side dish.

Cinnamon What is it? Cinnamon, considered one of the first known spices, is the dried inner bark of various evergreen trees within the genus Cinnamomum. When harvested, the tree bark is stripped and allowed to dry in the sun where it forms its characteristic curls known as quills.

Antioxidant components of cinnamon, such as cinnamaldehyde, identified in cell cultures and animal studies, suggest cinnamon may act as an antioxidant in humans. A recent study comparing the antioxidant potential of several plants, including cinnamon, spinach, chard, Jerusalem artichoke, and red cabbage, found that extracts of cinnamon had the most potent antioxidant effects.

Cinnamon is incredibly versatile, says Atlanta-based dietitian Marisa Moore, MBA, RD, LD. When counseling clients who prefer something sweet, Moore recommends using cinnamon for extra flavor and a sense of sweetness without adding actual sugar.

Moore says cinnamon is an excellent addition to savory dishes as well, such as quinoa, whole wheat couscous, or barley salad. Turmeric What is it? Like ginger, dried turmeric originates from the root of the plant Curcuma longa. Noted for its bright yellow color, turmeric gives curry powder its distinctive hue and is used to add color and flavor to prepared mustard, pickles, relish, chutneys, and rice dishes.

Historical Uses of Herbs and Spices The use of herbs and spices for medicinal, culinary, and other functional purposes has persisted through multiple centuries and in regions around the world. Fragrant herbs and spices such as cinnamon, anise, and cumin often were integral ingredients in the embalming process.

The Romans considered the scent of cinnamon sacred and, therefore, burned it at funeral ceremonies. Chinese courtiers of the third century BC are said to have carried cloves in their mouths to ensure sweet-smelling breath when they addressed the emperor.

India boasts a long history of using spices like cardamom and turmeric to alleviate numerous conditions such as urinary tract ailments and jaundice. Ayurvedic wisdom suggests chewing clove and cardamom after meals to increase the flow of saliva and enhance digestion.

These are just a handful of examples of the versatile uses of herbs and spices throughout history. Reducing Deadly Carcinogens and Disease Risk Today herbs and spices are perhaps best known for their unique aromas and flavors they impart to food.

Researchers are just beginning to understand their potential as disease-fighting sources of antioxidants, yet the available studies on the subject are intriguing. One particular hot topic on the research forefront is the role herbs and spices may play in reducing the formation of harmful carcinogens formed when cooking meat.

For example, in the May issue of the American Journal of Clinical Nutrition , Zhaoping and colleagues reported that adding a polyphenol-rich spice mixture notably containing rosmarinic acid from oregano to hamburger meat before cooking reduced the formation and absorption of malondialdehyde, a naturally occurring by-product of lipid peroxidation thought to cause changes to DNA and promote cancer.

A similar study by Smith and colleagues of Kansas State University, published in the issue of the Journal of Food Science, drew parallel conclusions regarding the power of antioxidant herbs and spices to reduce harmful meat by-products.

The findings suggested that commonly available, spice-containing marinades can be effective inhibitors of heterocyclic amine HCA formation and lessen exposure to some of the carcinogens formed during grilling.

The National Cancer Institute NCI defines HCAs as chemicals formed when muscle meat, such as beef, pork, poultry, and even fish, is cooked using high-temperature methods such as pan frying or grilling directly over an open flame.

More specifically, HCAs are formed when amino acids, sugars, and creatinine react at high temperatures. The potential for antioxidant herbs and spices to reduce or prevent the formation of HCAs during the cooking of meat at high temperatures is important because epidemiologic studies have found that high consumption of well-done, fried, or barbecued meats, which are the only foods that contain significant amounts of HCAs, is associated with a higher risk of cancer of the colon, pancreas, and prostate.

The power of antioxidant herbs and spices to inhibit the formation of HCAs during the cooking of meat was further demonstrated by the Puangsombat and Smith study reported in the March issue of the Journal of Food Science , showing that constituents of rosemary extract—rosmarinic acid, camasol, and carnosic acid—may behave synergistically to inhibit the formation of HCAs.

The same researchers later supplemented their previous studies involving rosemary and analyzed HCA formation in the presence of five Asian spices: turmeric, cumin, coriander, and lesser-known galangal and fingerrot. The HCA levels in fried beef patties containing the Asian spices were compared with fried beef patties containing rosemary.

Puangsombat and colleagues reported in the October issue of the Journal of Food Science that all five of the Asian spices significantly decreased HCA formation; however, only turmeric and fingerroot were found to be as effective as rosemary in reducing its development.

In addition to inhibiting the formation of potentially carcinogenic by-products, antioxidant herbs and spices may prove beneficial in the prevention and treatment of other diseases. Extracts of cinnamon and clove have been shown to potentially treat diseases such as hyperlipidemia and diabetes, according to an animal study by Jin and Cho published in the July issue of Food and Chemical Toxocology.

When compared with ground pepper, rosemary, and ginger, the spices cinnamon and clove demonstrated the strongest antiglycation and antioxidant activity as well as the strongest inhibition of activity against LDL oxidation.

Participants had the lowest increase in body weight and the strongest antioxidant activity following five weeks on a high-cholesterol diet. These findings suggest constituents of cinnamon and clove may lower the risk of developing atherosclerosis and diabetes.

Bioavailability of Antioxidants Determining the level of antioxidants various herbs and spices contain, as well as how well our bodies absorb these antioxidants during digestion, is yet another area of ongoing scientific investigation.

Daly and colleagues addressed this subject in the June issue of Plant Foods for Human Nutrition. Their study analyzed the content of carotenoids—naturally occurring plant pigments with antioxidant properties, such as beta-carotene, beta-cryptoxanthin, and lutein and zeaxanthin—in the herbs basil, coriander, dill, mint, parsley, rosemary, sage, and tarragon.

Daly and colleagues also studied the bioavailability of the carotenoids in these herbs, which they defined as the amount of carotenoids transferred to micelles after digestion when compared with the original amount present in the food. Basil and coriander contained the highest levels of the carotenoids beta-carotene and beta-cryptoxanthin as well as lutein and zeaxanthin.

Counseling Patients Armed with the latest research on antioxidants in foods and herbs and spices, dietitians will want to encourage clients to boost their intake of these disease-fighting nutrients.

The following strategies can help. RDs should continue to encourage patients to consume antioxidant-rich foods, including fresh fruits, vegetables, herbs, spices, berries, and whole grains, as part of a healthful diet.

However, further scientific research is needed for RDs to make clinical recommendations to patients regarding the protective health effects of specific herbs and spices related to disease prevention. Whatever you like, the key is to consume a variety, just as we recommend with fruits and vegetables.

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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Vanilla bean contains compounds like 4-hydroxybenzyl alcohol and 4-hydroxymethoxybenzyl alcohol. Cumin is an aromatic spice made from the powdered seeds of the cumin plant. You may know it from Mexican or Middle Eastern recipes. Parsley is becoming an increasingly popular herb for both its bright flavor and health benefits when juiced.

Like most of the herbs mentioned here, many of the benefits of parsley are due to its antioxidant effects. One study by the Institute of Food Safety and Toxicology , for example, found that adults who consumed parsley had significant reductions of oxidative stress in the body, showing it works well as an antioxidant Basil is a popular herb with a fragrant flavor that brings pesto to life.

It contains two water-soluble flavonoid antioxidants called orientin and viceninare. In addition to their ability to protect your body from free radicals, they have anti-aging, anti-inflammatory, and antibacterial properties Basil is a perfect companion to tomato dishes pasta or pizza and even complements fresh fruits such as watermelon for a healthy treat.

But the benefits go well beyond digestive health. Ginger contains a beneficial phytochemical called gingerol which exerts a wide range of beneficial effects including its anti-inflammatory and antioxidant effects Consider adding ginger to stir fry recipes, marinades, or salad dressings to take advantage of its sweet spicy flavor and antioxidant content.

Thyme is another culinary herb that possesses an impressive set of benefits, including its anti-microbial ability which may protect against food-borne bacteria and illness Skip to content. JOIN US! Select Currency. Select Language. My Account. Top 12 Antioxidant Herbs for Better Health.

Sprinkle these herbs on your favorite dishes for added flavor, or add to salads and smoothies for an extra superfood boost. Clove [ORAC ,] Clove is a common spice made from dried flower buds. Oregano [ORAC ,] Oregano is a popular herb used to flavor pasta sauces, pizza, roasted vegetables, and countless other dishes.

Herbs typically come from the leaves of plants. Spices come from the bark, stem and seeds of plants. Both have been used for thousands of years to flavor foods and treat illness.

Now, herbs have emerged as a quick and easy way to get a concentrated source of antioxidants — without all the extra calories of whole foods, Wang says. She recently compared the antioxidant activity of herbs to a few select spices, including paprika, garlic, curry, chili, and black pepper.

Herbs came out on top, she says. Herbs can be consumed in a variety of ways. Some people prefer to drink herb extracts, which can be made by adding herbs to hot water to make potent antioxidant teas.

Others use concentrated herbal oils available in some health food stories. Most of us prefer a little dash and sprinkle of the familiar leafy or powdered versions to add flavor to our favorite meats and vegetables.

In general, fresh herbs and spices are healthier and contain higher antioxidant levels compared to their processed counterparts. For example, the antioxidant activity of fresh garlic is 1.

Just as consuming too much of any food product can carry health risks, herbs should be used with moderation, she cautions. Whatever form they take, herbs are no substitute for a balanced diet, Wang says.

Pregnant women in particular should consult their physicians before taking herbal supplements, she adds. Materials provided by American Chemical Society.

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Story Source: Materials provided by American Chemical Society. Cite This Page : MLA APA Chicago American Chemical Society. ScienceDaily, 8 January American Chemical Society. Researchers Call Herbs Rich Source Of Healthy Antioxidants; Oregano Ranks Highest.