+ Site Statistics
+ Search Articles
+ PDF Full Text Service
How our service works
Request PDF Full Text
+ Follow Us
Follow on Facebook
Follow on Twitter
Follow on LinkedIn
+ Subscribe to Site Feeds
Most Shared
PDF Full Text
+ Translate
+ Recently Requested

Phenolic antioxidants from herbs and spices



Phenolic antioxidants from herbs and spices



Biofactors 13(1-4): 141-146



Spices and herbs are recognized as sources of natural antioxidants and thus play an important role in the chemoprevention of diseases resulting from lipid peroxidation. Our studies on spices and herbs have given us over a hundred compounds, known and new, having high antioxidant activity. From the Labiatae family, Rosmarinus officinalis, Thymus vulgaris, Origanum vulgare and O. majorana gave 26 active comopounds. Over 40 antioxidative compounds from Zingiber officinale, 26 compounds from Curcuma domestica = C. longa, C. xanthorrhiza and Z. cassumunar were determined, these belonging to the family Zingiberaceae. From the family Myrtaceae, 25 compounds from the berries of Pimenta dioica were determined and 3 carbazoles were isolated from Murraya koenigii. Structure-activity relationships of some of the isolated compounds were also discussed.

Please choose payment method:






(PDF emailed within 1 workday: $29.90)

Accession: 046973263

Download citation: RISBibTeXText

PMID: 11237173


Related references

Antioxidant effect of spices, herbs and protein hydrolyzates in freeze dried model systems: synergistic action with synthetic phenolic antioxidants. Journal of Food Processing and Preservation 1(2): 153-166, 1977

Antioxidants from spices and herbs. Shahidi, F Natural antioxidants: Chemistry, health effects, and applications: 64-75, 1997

Natural antioxidants from herbs and spices. European Journal of Lipid Science and Technology 108(9): 776-793, 2006

Herbs and spices as potential sources of natural antioxidants. 1991

The perils of processed herbs and spices: the encapsulation of herbs and spices as an effective method to eliminate E. coli, Salmonella and other pathogens. British Food Journal 104(8/9): 724-729, 2002

Natural antioxidants from herbs and spices and their effect on the keepability of foods. Food Chemistry 57(1): 59, 1996

SteriSpice herbs and spices - safe and sound. An alternative method of decontaminating herbs and spices. Food Ingredients Asia: proceedings of Conference held in Singapore, 18-20 April 1991: 30-33, 1991

Sources of natural antioxidants: vegetables, fruits, herbs, spices and teas. Antioxidants in food: practical applications: 210-263, 2001

Native edible fruits, nuts, vegetables, herbs, spices, and grasses of California. IV. Herbs, spices, and grasses. Leaflet, Division of Agricultural Sciences, California University (2895): 13, 1976

Relationship between total phenolic content, antioxidant potential, and antiglycation abilities of common culinary herbs and spices. Journal of Medicinal Food 15(12): 1116-1123, 2012

A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay. Food Chemistry 154: 299-307, 2014

Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America. Bioresource Technology 101(12): 4676-4689, 2010

More reason to eat your 5 to 9 daily servings of fruits and vegetables. Herbs, spices, berries, and traditional plant medicines ranked highest in disease-busting antioxidants. Be wary of unproven dietary supplements. Dukemedicine Healthnews 16(4): 4-5, 2010

Essential oils and aromatherapy, medicinal herbs, culinary herbs and spices. 1996

Herbs and spices. Dragoco Rep Flavor Inf Serv (4): 112-113, 1980