Broccoli and pesto meals P, Jordan S, Eastwood J, Rotstein J, Hugenholtz A, Antioxidannt-rich M: Effects of caffeine on human health. Patricia Maroday Hi I'm Patricia. This molecule has the effect of reducing tumor growth [ 14 ].

Antioxidant-rich spices -

It grows a lot in Asian and European countries [ 27 ]. The dried form of the leaves, which are furry and whitish, can be boiled like tea and can be used to add taste and flavor to meat dishes [ 27 , 40 ]. It is dense in terms of polyphenols.

It is particularly rich in phenolic and rosmarinic acid [ 40 ]. The most important phenolic components in the structure of sage, which has antioxidant effect, are carnosol, carnosic acid and rosmanol [ 27 ].

It has an antihyperlipidemic effect [ 40 ]. Fasseas et al. reported that lipid peroxidation decreased in meats treated with sage extract, but this effect may vary depending on storage temperature and time [ 56 ].

In streptozotocin-induced diabetic rats, it was observed that sage extract given intraperitoneally caused a decrease in serum glucose level after 3 hours, but it was shown that it did not cause any change in serum insulin level. However, it has been shown to contribute positively to glucose management in healthy subjects.

Serum glucose levels have been decreased in healthy subjects given oral sage for 14 days. Experimental studies have been conducted on the potential anti-inflammatory effect of sage and positive results have been obtained. Inflammation at the injection site was observed to be reduced by administering sage one hour before injection of carrageenan or formalin to rats [ 40 ].

In a study of industrial microwave exposure of sage, it was examined that there was no change in the antioxidant properties of this plant [ 50 ].

It is an antioxidant and anti-inflammatory product with flavonol structure [ 21 ]. It is an important component of many diets, due to its high antioxidant content [ 2 ].

Major flavonoids in green tea are monomer catechins, epigallocatechin gallate EGCG , epigallotechin, epicatechin EC , epicatechingallate ECG and epicathechin EGC [ 2 , 26 ]. EGCG is the most active and the most concentrated component in green tea [ 26 ]. Most of the stated effects of green tea are related to the EGCG component.

EGCG presents its antioxidant, anti-inflammatory effect by reducing COX-2 overexpression. Compared to black tea, green tea has a higher proportion of catechins [ 26 ]. Green tea is a herb known to have positive effects on age-related chronic diseases, cardiovascular diseases, cancer, obesity, diabetes, and neurodegenerative pathologies.

In many epidemiological studies, it has been suggested that green tea consumed daily reduces morbidity and mortality due to chronic diseases [ 26 ]. It is an antioxidant herb with a very high flavonoid content [ 9 , 21 , 40 ]. It mainly contains apigenin [ 40 ]. It was observed that parsley, which was given parsley extract and administered orally to streptozotocin-induced diabetic rats for 28 days, caused a decrease in the level of glucose in the circulation.

In addition, parsley also has an anti-inflammatory effect. One hour after oral administration of parsley extract in rats with paw edema induced by carrageenan, a decrease in edema was observed in the area where carrageenan injection was applied.

Another benefit of parsley consumption is that it contributes to the treatment of hypertension. In a study conducted on healthy rats, it has been presented that oral administration of parsley extract leads to an increase in urinary output after 5 hours and an increase in excretion of sodium, potassium and chlorine with urine [ 40 ].

It is a herb that has always had a place in traditional and modern diets [ 21 ]. Bioactive ingredients include organosulfide compounds such as allicin, ajoene, S-allyl-L-cysteine, dallyltrisulfide DATS [ 13 ]. Dallyltrisulfide DATS , which is found in the composition of garlic, is also an important phenolic component [ 14 ].

It has various pharmacological activities accepted in the medical literature [ 14 ]. These include antioxidant, immunostimulant, antineoplastic, anti-inflammatory, antihypertensive, antithrombotic, antibacterial, antifungal and antiviral activities [ 13 , 14 , 21 ].

Its anti-inflammatory property is due to inhibition of nuclear factor κB NFκB transcription factor regulating inflammatory response activation, iNOS and COX-2 expression.

In in vitro and in vivo animal studies, garlic has been determined to strengthen immune function, stimulate lymphocyte proliferation, increase interferon-γ IFN-γ release, increase macrophage phagocytosis function and natural killer NK cell activity [ 13 ].

Garlic has been reduced TNFα-induced ROS and NFκB activation on human umbilical vein endothelial cells. It has been proved that the anti-inflammatory effect of garlic or garlic oil derivatives is due to NO suppression in induced macrophages.

However, it has reduced endotoxin-induced iNOS activity in rat intestinal mucosa and weaken monocyte chemoattractant protein-1 by IL-6 induced by macrophage-secreted factors in human preadipocytes [ 21 ]. In some studies, it has been observed that garlic has positive effects, especially in cardiovascular diseases [ 13 , 14 ].

It is known that it slows down the atherosclerotic process, reduces the risk of heart attack and infarction, prevents fat accumulation in blood vessels, inhibits LDL cholesterol oxidation, reduces total cholesterol, increases HDL, and has positive effects on endothelial function [ 10 , 13 ].

There are studies reporting the antioxidant effect of garlic, especially in elderly and hypertensive persons [ 10 , 21 ]. It has reduced systolic blood pressure by 5.

Garlik extracts have also reduced oxidative stress and contribute to vascular remodeling in rats given sucrose-containing water [ 21 ]. Other effects include decreasing blood glucose levels [ 10 , 13 , 21 ]. In a study conducted on rats fed with fructose for 8 weeks, it was demonstrated that the metabolic syndrome was attenuated, insulin sensitivity was increased, and oxidative stress was reduced by giving garlic homogenized with water.

It has a learning and memory strengthening effect. Garlic has been detected to prevent Abeta-induced neurotoxicity and apoptosis and protect neurons [ 13 ]. In the absence of any stress environment, a significant increase in memory was observed in rats given garlic after 21 days of oral use [ 21 ].

It is known that garlic has beneficial effects on respiration and digestion. Garlic is also used in some skin diseases and parasitic infections. DATS, which is in the composition of garlic, has an effect that inhibits tumorigenesis.

Thus, it is known to affect SW and DLD-1 colorectal cancer cells [ 14 ]. It consists of leaves and buds. It is a widely used herb that is often combined with foods.

Cloves are generally used in meat and rice dishes. In North Indian cuisine, cloves are used in almost every side dish, often mixed with curry.

Previously used only as a food preservative, this herb continues to be used increasingly due to its antioxidant properties [ 57 ]. The biocomponents of this plant, which has a dominant scent, are phenolic compounds ferulic, caffeic, ellagic, and salicylic acids such as flavonoids quercetin and kaempferol , β-caryophyllene, eugenol, hydroxybenzoic acids, hydroxynamic acids and hydroxyphenyl propenes [ 57 , 58 ].

Its most prominent effect as a food preservative is its antibacterial and antioxidant effect. In addition, its antifungal, antiviral, spasmolytic, sedative, analgesic, local anesthetic and anticarcinogenic effects are also important.

There are literature data indicating that clove increases microcirculation, lowers body temperature, provides a hypotensive effect, and may reduce cardiovascular risks and arterial sclerosis [ 59 ].

Local anesthetic effects are among the reasons that are frequently recommended by dentists. It is thought to act by depressing nociceptors, which are sensory receptors that play a role in pain perception [ 60 ].

Clove also inhibits prostaglandin biosynthesis and the release of leukotrienes in the inflammatory pathway through its potent COX-1 and 2 inhibitory activity [ 61 ].

Clove oil has antibacterial activity thanks to its β-caryophyllene and eugenol content. Bacteria with which it is effective include campylobacter jejuni, Escherichia coli , salmonella enteritica, Listeria monocytogenes and Staphylococcus aureus.

Antifungal effects have also been reported on Candida albicans , trichophyton rubrum, microsporum canis, tricophyton mentagrophytes, fusarium monoliforme, microsporum gypseum, fusarium oxysporum, epidermophyton floccosum, mucor species, microsporum gypseum and aspergillus [ 58 , 62 ].

Oregano grows largely in temperate regions and is rare in Africa. Different studies have concluded that the use of oregano improves stability and reduces lipid oxidation throughout the shelf life of foods meat, meat products, milk, fish or fish products.

This property makes thyme an enriched functional food source [ 63 ]. Thyme includes monoterpene polyphenols such as thymol and p-cymene, with the most particular component being carvacrol, and other monoterpenes such as -pinene, 1,8-cineol, camphor, linalool and borneol [ 9 , 21 , 63 ].

Flavonoid content is quite high [ 21 ]. The common feature of the thyme types widely used in the industry is that they contain essential oil and the main components of these essential oils are thymol and carvacrol.

These substances are phenolic compounds that give thyme its unique scent and give it antioxidant properties [ 27 ]. Thyme is a nutritional antioxidant that stands out with its antidiabetic, antibacterial and anticarcinogenic effects. The basis of its antimicrobial activity is the free hydroxyl group, its hydrophobicity and the presence of a phenol moiety [ 64 ].

Similarly, the presence of phenol is responsible for its antispasmodic and antitussive effects. There are also both animal studies and in vitro studies on its anthelmintic effects [ 65 ]. In in vitro studies, the effect of thyme oil on antibiotic-resistant enterococcus and escherichia strains, especially staphylococcus and pseudomonas strains has been presented.

It is highly effective on biofilms, and its antibacterial effects are associated with direct penetration into the cell wall and matrix [ 66 ]. In the Figure 2 , natural spices with potent antioxidant features and which are most commonly used are listed.

Natural spices with potent antioxidant features and which are most commonly used. It is among the most valuable spices in the world [ 14 ]. It is one of the most important phytochemical carotenoids [ 14 , 21 ]. This molecule has the effect of reducing tumor growth [ 14 ].

It has potent antioxidative and anti-inflammatory effects. It has been observed that crocetin significantly reduces insulin resistance, corrects hyperinsulinemia, dyslipidemia and hypertension in rats that are given fructose.

After chronic cerebral hypoperfusion in rats, it has been determined that the extracts of crocin and crocetin increase spatial cognitive abilities.

Its use in traditional medicine, especially in dermatological diseases, in eastern societies, especially in China and India, is based on approximately 4, years.

This product, which is accepted as a combination of plants that have a place in religious rituals in ancient times, is collected in its roots and stems and then reproduces by giving seeds again [ 20 ]. Originally, this spice, which comes from the ginger family, has been recognized to have a healing effect on many disease progression, although some remained only in the clinical trial phase.

However, the transition from traditional medicine to modern plug was not difficult. This spice with flowers and broad leaves grows in tropical climates.

Its color and taste are used by putting it in pasta, rice, vegetables, meat dishes and salads. Curcumin has been proven to be sensitive to light, so it is recommended that biological samples containing curcumin should be protected from light [ 67 ].

Studies are underway to increase its bioavailability after oral ingestion, as its absorption from the gastrointestinal tract is poor and most of it is excreted in the feces [ 68 ]. Its antioxidant properties are due to the methoxy, phenoxy and carbon—carbon double bonds in its structure.

Even though its metabolic rate and elimination are high, its bioavailability is limited. However, in the development phase of many diseases, cytokines, it plays an important role by regulating growth factors, kinases, transcription factors and enzymes.

Its molecular activity on signal transduction and redox reactions has always been a curiosity. High-level methoxylation and low-level hydrogenation of curcumin content increase free radical scavenging ability [ 68 ].

Curcumin is one of the spices with the highest antioxidant and anti-inflammatory component [ 2 , 12 ]. The antioxidant effect of curcumin is based on reducing TNFα and IL-1 expression and establishing balance with ROS.

Curcumin, other than being beneficial for wound healing, also has an antibacterial effect by controlling the inflammatory response. Curcumin induces apoptosis of inflammatory cells and thus shortens the inflammatory phase. It accelerates healing by increasing collagen synthesis and fibroblast migration in the early phase of wound healing.

However, forms suitable for topical use are not yet available. In vivo and in vitro studies on this subject continue. Therefore, it is much more effective to add oral forms of curcumin to the diet for wound healing at this stage [ 69 ]. There are studies showing that curcumin reduces the proliferation and invasion of tumor cells [ 70 ].

It has been examined that curcumin is a biologically active agent that increases cancerous cell apoptosis in head—neck, pancreatic and colorectal cancer patients [ 70 , 71 , 72 , 73 ]. Curcumin is also a good source of ω-3 fatty acids and α-linolenic acid. It prevents atherosclerosis by reducing the level of LDL in the blood, preventing lipoperoxidation, and reducing cholesterol levels [ 74 ].

It is mostly because of this effect that it is used as a common cooking spice in developed countries where the consumption of saturated fatty acids is greatly increased. Curcumin supplementation is recommended for foods during both prevention and treatment of cardiovascular diseases in which atherosclerosis plays a major role.

Curcuminoids reduced blood sugar, partly due to their effect of reducing free fatty acids, and in addition, in studies on rodent models, they prevent the reduction in antioxidant capacity caused by diabetes. As a result, it has been reported to have an antidiabetic effect in patients with insulin-resistant type-II diabetes and in in-vivo studies [ 75 , 76 ].

Cumin Cuminum cyminum is a well-known culinary spice that is often used in mealtimes. Its oblong-shaped seeds have a strong aromatic scent and a warm bitter flavor. It is widely grown in Central Asia, Pakistan, India, Iran and China. It is traditionally used as an antiseptic agent.

It is also widely used in digestive disorders such as dyspepsia and diarrhea [ 72 ]. Its bioactive components are terpenes, phenols and flavonoids. 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. Moore encourages dietitians to become familiar with the culinary uses and antioxidant content of various herbs and spices, as this is an area of opportunity for them to educate patients.

But for the convenience factor, dried herbs and spices are perfectly fine. Oregano displayed the highest antioxidant content of all the herbs tested in both dry and fresh forms.

The researchers concluded that processed herbs contribute significant amounts of antioxidant compounds to the diet. The use of the antioxidant-rich herbs and spices discussed in this article is an accessible and convenient strategy for patients to achieve such an increase in their daily diets.

Learning Objectives After participating in this continuing education activity, nutrition professionals should be able to:. Examine the mechanism by which antioxidants are believed to protect the body from free radical damage. Provide guidance to clients regarding the use of antioxidant-rich herbs and spices in cooking.

Examination 1. Onion powder b. Oregano c. Turmeric d. In nature, antioxidants protect living organisms from oxidative damage. True b. According to the National Cancer Institute, which statement concerning heterocyclic amines HCAs is false? They are formed when amino acids, sugars, and creatinine react at high temperatures.

They are found in significant amounts in plant-based foods cooked with at high temperatures. Pan frying or grilling meat directly over an open flame may promote their formation. Fish, when cooked at high temperatures, may form HCAs. Malondialdehyde is a by-product of lipid peroxidation that alters DNA and may cause cancer.

Rosmarinic acid b. Thymerisol c. Curcumin d. Which herb is reported to contain humalogs of vitamin E? Clove b. When counseling patients, appropriate recommendations regarding the use of herbs and spices may include which of the following? Liberally consume a wide variety of herbs and spices, as many are high in antioxidant content.

Do not discontinue the use of a prescribed medication in favor of using a specific herb or spice to treat a medical condition. Use herbs and spices as substitutions for less healthful additives such as fat, sugar, and salt.

All of the above. Research has suggested which of the following constituents may inhibit expression of a gene that causes breast cancer? Curcumin b. Cinnamaldehyde c. Gingerol d. Rosmarinic Acid. Fingerroot and clove b. Cinnamon and clove c. Garlic and paprika d. Cumin and oregano.

According to a study by Henning and colleagues, processed herbs may contribute significant amounts of antioxidants to the diet.

References 1. Top dried and fresh herbs and spices for antioxidants. Eating Well. Antioxidants and cancer prevention: fact sheet. National Cancer Institute website. Antioxidant comparisons of spices and foods: the 50 foods ranked highest in antioxidant compounds gram for gram.

McCormick Science Institute website. Learn about 12 spices and herbs used in US cuisine. Viuda-Martos M, Ruiz Navajas Y, Sánchez Zapata E, Fernández-López J, Pérez-Álvarez JA. Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet.

Flavour Fragr J. Singletary K. MSI funded paper: potential health benefits of oregano. Kundu JK, Na HK, Surh YJ. Ginger-derived phenolic substances with cancer preventive and therapeutic potential. Forum Nutr. Boga M, Hacibekiroglu I, Kolak U. Antioxidant and anticholinesterase activities of eleven edible plants.

If you like heat — oregano is one of the main flavor components of chili powder! As with peppermint and oregano, dried thyme had more antioxidants than samples of fresh thyme.

It is an incredibly floral herb that pairs best with rosemary, sage, lavender, and lemon Herbes de Provence spice blends combine many of these flavors.

Add to homemade stocks and soups, or caramelize onions with marsala cooking wine, salt, lemon pepper, and thyme. Rosemary and sage make a classic flavor pairing for poultry. Try adding sage to a lemon hummus, or between layers of a grilled cheese with tomato.

Adding it to bread dough or cornbread mix will provide an earthy aroma and flavor to homemade breads or biscuits. Rosemary is a piny, lemony flavor and a dramatic looking herb.

Spiky and bright green, it is often used fresh. But — you guessed it — there are more antioxidants in a dried version. I t pairs well with strong flavors like tomato, garlic, onions, and other alliums. Pair rosemary with fish, grains, mushrooms, and starchy vegetables like potatoes and peas.

Touted as a spice with extraordinary antioxidant power, it is being studied extensively for possible health benefits. Does that mean we should shelf it? Definitely not: turmeric contains a unique antioxidant called curcumin , which is being explored for its anti-inflammatory benefits.

The best way to utilize emerging nutrition science in a practical way is to understand that spices in general — especially the ones above — are providing additional antioxidants to our diet. Some spices provide more than others. Including a variety of these spices and experimenting with combinations you like is the best possible way to get the most culinary enjoyment and the most possible health benefits from the humble spice rack.

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Did you know Antioxidantrich and dried herbs provide spics Antioxidant-rich spices antioxidants Antioxidant-ricg of Antioxidant-ricch the Broccoli and pesto meals on our Antoxidant-rich planet? Antioxidant-rich spices we typically Foods that support cholesterol reduction minimal amounts in our Red pepper pizza, they can make all the difference in the overall nutrition of our dishes! For example, just 1 tsp. Some nutrients with antioxidant properties are vitamin C, E, and A, for example. One of the biggest benefits of these nutrients for our health is that they can fight free radicals, which can sometimes cause oxidative stress and lead to a number of chronic diseases. Not only is this an excellent way to fight off free radicals, but also to get enough fiber and other micronutrients.