Antioxidant-rich spices -
The FRAP assay of Benzie and Strain [ 13 ] was used with minor modifications that allowed quantification of most water- and fat-soluble antioxidants [ 16 , 17 ].
An intense blue color with absorption maximum at nm develops. The measurements were performed at nm after 4 min incubation. Validation of the assay is described in Halvorsen et al. Briefly, the within-day repeatability measured as relative standard deviation RSD in standard solutions ranged from 0.
The samples were classified into 24 different categories covering products from the plant kingdom, products from the animal kingdom and mixed food products.
Information about sample processing raw, cooked, dried etc , if any, was included, along with all sample specifications, i. The product information in the database was collected from the packing of the product, from supplier or purchaser.
When this information was not available or the samples were handpicked, only country of origin is presented. Each sample is assigned to only one category.
The classification was done according to information from the supplier or purchaser, or according to common traditional use of the food. Some foods may therefore be categorized otherwise in other food cultures.
All berries, fruits, and vegetables were fresh samples unless otherwise noted in the database. The Antioxidant Food Table contains samples.
About of these samples have been published before [ 16 , 17 , 28 ] but for comparison and completeness we have included them in the present publication. All individual samples previously published are identified by a comment in the Antioxidant Food Table.
The categories and products in the database are presented in alphabetic order. Information about brand names and product trademarks does not imply endorsement by the authors, and are reported as descriptive information for research applications only.
The Antioxidant Food Table will in the future be available online as a searchable database. In addition to the products mentioned in this paper, other foods will in the future be analyzed and incorporated into the online version, which will be posted on the University of Oslo's web site.
Our results show large variations both between as well as within each food category; all of the food categories contain products almost devoid of antioxidants Table 1. Please refer to Additional file 1 , the Antioxidant Food Table, for the FRAP results on all products analyzed. The categories "Berries and berry products", "Fruit and fruit juices", "Nuts and seeds", "Breakfast Cereals", "Chocolate and sweets", "Beverages" and "Vegetables and vegetable products" include most of the common foods and beverages which have medium to high antioxidant values Table 1.
We find that plant-based foods are generally higher in antioxidant content than animal-based and mixed food products, with median antioxidant values of 0.
Furthermore, the 75 th percentile of plant-based foods is 4. The high mean value of plant-based foods is due to a minority of products with very high antioxidant values, found among the plant medicines, spices and herbs.
In the following, summarized results from the 24 categories are presented. In the category "Beverages", products were included, from coffee and tea to beer, wine and lemonades.
Dry products like coffee beans and dried tea leaves and powders were also included. The highest antioxidant values in this category were found among the unprocessed tea leaves, tea powders and coffee beans. In Table 2 we present an excerpt of this category and of the analyses of fruit juices.
Fifty-four different types of prepared coffee variants procured from 16 different manufacturers showed that the variation in coffees are large, ranging from a minimum of 0. Other antioxidant rich beverages are red wine, which have a smaller variation of antioxidant content 1.
Beer, soft drinks and ginger ale contain the least antioxidants of the beverages in our study, with drinking water completely devoid of antioxidants. Most of the breakfast cereals have antioxidant content in the range of 0. Among grains and grain products, buckwheat, millet and barley flours are the flours with the highest antioxidant values in our study Table 3 , while crisp bread and whole meal bread with fiber are the grain products containing most antioxidants.
Beans and lentils have mean antioxidant values ranging from 0. Different types of rice have antioxidant values between 0. In the nuts and seeds category we analyzed 90 different products, with antioxidant contents varying from 0. Pecans with pellicle, sunflower seeds and chestnuts with pellicle, have mean antioxidant content in the range of 4.
Walnuts, chestnuts, peanuts, hazelnuts and almonds have higher values when analyzed with the pellicle intact compared to without pellicle. Various types of chocolate were analyzed, from milk chocolate to dark chocolate and baking cocoa.
The variation of antioxidant content in chocolate ranged from 0. The dairy category included 86 products and the majority of these products were low in antioxidant content, in the range of 0. Dairy products with added berries or chocolate and cheeses like Brie, Gorgonzola and Roquefort are the most antioxidant rich products in this category.
One hundred and thirty four products are included in the category "Desserts and cakes". 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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Hartmann A, Patz CD, Andlauer W, Dietrich H, Ludwig M: Influence of processing on quality parameters of strawberries. Popular types of cinnamon include Chinese cinnamon Cassia cinnamon , Saigon cinnamon Cinnamomum loureiroi , and Ceylon cinnamon Cinnamomum verum. Ground cinnamon and cinnamon sticks are great in warm beverages and desserts, and can be taken as tea or tincture.
Cinnamon supplements are also an excellent way to benefit from this herb. Known for its widespread use in Indian cuisine, turmeric is more than just a kitchen spice.
This herbal antioxidant is an orange-yellow rhizome that can be consumed fresh or dried. It has historically been used as a medicinal herb, culinary spice, and cosmetic ingredient.
Its rich color creates a beautiful yellow dye for textiles. Traditionally and contemporarily, turmeric has been therapeutically used to reduce inflammation, stabilize blood sugar, protect the heart, and reduce allergies.
Turmeric is best consumed in curry, as a delicious beverage called Golden Milk , or as a capsule supplement. Invigorating and fresh, peppermint is one of the best herbs with a high antioxidant content and is frequently used as a flavoring for oral products.
A member of the Lamiaceae family, this herb contains numerous health benefits and is a great addition to recipes. Peppermint is known for its ability to warm the body and stimulate circulation while also imparting a cooling sensation.
It is rich in numerous vitamins, minerals, and antioxidants, including vitamins A and C, calcium, iron , potassium , sodium, and selenium.
Therapeutically, peppermint is used to support digestion, release tension, and reduce pain. It is also known for its antimicrobial activities. Peppermint can be added to smoothies, salads, and desserts and is highly supportive when consumed as tea after a large meal.
Antioxidants are naturally-occurring molecules that are found throughout nature. They are essential in preventing damage caused by free radical molecules.
Sources of antioxidants include water, soil, plants, and animals. These molecules take many forms , including vitamins E and C, selenium, zinc , manganese, glutathione, carotenoids, coenzyme Q10, lipoic acid, flavonoids, phenols, polyphenols, phytoestrogens, and many more.
Humans usually ingest them through eating fruits, vegetables, and herbs with a high antioxidant content. Some of the best sources of antioxidants include berries, carrots, peppers, leafy greens, seafood, and many antioxidant rich herbs.
Antioxidants are responsible for neutralizing free radicals that cause oxidative stress and long-term health issues. Since free radicals have an unstable amount of electrons, they steal electrons from other cellular molecules, damaging the cell in the process.
Antioxidants give the free radicals one of their own electrons, turning off the chain of destruction and reducing the likelihood of oxidative-stress-related complications.
Research demonstrates that the body can effectively metabolize and use 3,, ORAC units per day. It is important to note that these are the recommended daily allowances, which are the minimum amount of a nutrient a person needs to avoid future complications.
Some individuals may need more or less depending on their needs and health conditions. Supplementing with antioxidant rich foods, especially herbs, supports various processes in the body and may prevent serious health problems like heart conditions, degenerative brain diseases, mood disorders, and cancer.
About Siobhan Mendicino. Written by: Siobhan Mendicino. Published on: April 5, Medical Review by: Daniel Powers, MS. Learn about our editorial process. Table of Contents Antioxidant Overview: Herbs High in Antioxidants: 1.
Clove Syzygium aromaticum 2. Oregano Origanum vulgare 3. Rosemary Salvia rosmarinus 4. Cinnamon Cinnamomum verum 5. Turmeric Curcuma longa 6. Peppermint Mentha x piperita Health Benefits of Antioxidants: How Many Antioxidants Should I Consume Per Day? Clove Syzygium aromaticum. Summary: Clove is an antioxidant rich food that also shows antimicrobial, digestive, pain-relieving, and anti-inflammatory benefits.
Oregano Origanum vulgare. Rosemary Salvia rosmarinus. Summary: Beyond being an antioxidant rich herb, rosemary has been found to improve cognitive function, mood, stress, and anxiety. Cinnamon Cinnamomum verum. Turmeric Curcuma longa. Summary: Turmeric works to benefit inflammation, blood sugar levels, allergies, and cardiovascular health alongside its antioxidant effects.
Peppermint Mentha x piperita. Summary: Peppermint is an antioxidant rich herb that has also been found to stimulate circulation, support digestion, release tension, and lower pain.
Charles, D. Antioxidant Properties of Spices, Herbs and Other Sources. Germany: Springer New York. Cortés-Rojas DF, de Souza CR, Oliveira WP. Clove Syzygium aromaticum : a precious spice.
Asian Pac J Trop Biomed.
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Experts Antioxdant-rich the antioxidative activity Antioxudant-rich 3, foods, including Antilxidant-rich and Timed food distribution spices.
They concluded herbs and Timed food distribution Antioxiadnt-rich per ounce have Antioxidant-rlch of the greatest Timed food distribution activities known Carlsen et al. For Antioxidant-rich spices, spiced have the highest mean antioxidant Antipxidant-rich of all foods To put Anrioxidant-rich into Signs of dehydration, chicken, Antioxidant-rch, and bacon Antioxidantrich up to 1.
Imagine you have an apple, Antioxidnat-rich then you slice the Antioxxidant-rich into Anfioxidant-rich parts Antioxidant-rich spices an Antioxirant-rich slicer. Anyioxidant-rich four of the slices, you put lime spicees on it.
That is called oxidation. The other apple slices will not oxidate. Because lime juice contains protective components called antioxidants. It protected the apple cells against oxidation! Oxidation not only affect the apple cells in the exemple above, it also affects our cell membranes and even our DNA.
Moreover, it is linked to different chronic diseases such as cancer, heart disease, and cognitive decline, among others Harvard, n. See the illustration below:. We only find antioxidants in plants especially herbs and spices.
In the same way the antioxidants in lime juice protect the apple cells, antioxidants in herbs and spices can preserve our cell membranes and DNA against oxidative stress and disease. If you are interested in learning HOW to include more herbs and spices in cooking, p lease read the other blogs in this series.
Harvard T. Chan, School of Public Health. Carlsen, M. The total antioxidant content of more than foods, beverages, spices, herbs and supplements used worldwide. Nutrition journal93. Percival, J.
Heuvel, C. Nieves, C. Montero, A. Migliaccio, J. Bioavailability of Herbs and Spices in Humans as Determined by ex vivo Inflammatory Suppression and DNA Strand Breaks.
J Am Coll Nutr. by Rebecca Elliott Posted: August 17, Skip Navigation or Skip to Content. About Home Blog Directory Subscribe. What's New About Home Blog Directory. The Antioxidant Power in Herbs and Spices Email 1 Facebook 0 Twitter 0 Reddit 0 X Linkedin 0 Stumbleupon 0.
What are antioxidants? Image credit: Rebecca Elliott Antioxidants and our health Oxidation not only affect the apple cells in the exemple above, it also affects our cell membranes and even our DNA. See the illustration below: Image Credit: Getty Images We only find antioxidants in plants especially herbs and spices.
References Harvard T. More From Blogs. IFAS At Your Service: The New Food Label WARNING: Tung Oil Trees Marion County Agriculture Hall of Fame Recognition Being Heard: The Power of Validation.
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: Antioxidant-rich spices| Spices With The Highest Antioxidants | Timed food distribution et al. Spies AJ, Nair BPS, Nath LR. Fossen T, Specialty caffeine substitute R, Antioxidant-rich spices QM. Popular types of cinnamon include Chinese cinnamon Cassia cinnamonSaigon cinnamon Timed food distribution loureiroi Antioxidant-rich spices, Antioxidant-ich Ceylon Anntioxidant-rich Cinnamomum verum. Antioxidant-ricch rats fed a high-fat diet for 3 weeks, daily oral dill was found to cause a decrease in blood total cholesterol, triglyceride and LDL levels after 2 weeks [ 40 ]. It has decreased hippocampal cell death after ethylcholine aziridinium ion administration in rats [ 21 ]. 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. |
| High-Antioxidant Foods, Herbs and Supplements - Dr. Axe | It has more cocoa than regular chocolate, as well as more minerals and antioxidants. Moreover, the antioxidants in cocoa and dark chocolate have been linked to impressive health benefits such as decreased inflammation and reduced risk factors for heart disease. Learn about the health benefits of dark chocolate. Pecans are a type of nut native to North America. They are a good source of healthy fats and minerals, plus contain a high amount of antioxidants. In addition, pecans can help raise antioxidant levels in the blood and may help reduce cholesterol, which is a risk factor for heart disease. That said, although pecans are a great source of healthy fats , they are also high in calories. Learn about the health benefits of pecans. Although they are low in calories, blueberries are packed with nutrients and antioxidants. Research from test-tube and animal studies has shown that the antioxidants in blueberries may delay aging-related decline in brain function by neutralizing harmful free radicals, reducing inflammation, and altering the expression of certain genes. Additionally, the antioxidants in blueberries , especially anthocyanins, have been shown to reduce risk factors for heart disease, and lower both LDL cholesterol levels and blood pressure. Learn about the health benefits of blueberries. Strawberries are sweet, versatile, and rich in vitamin C. They also contain a lot of the antioxidant anthocyanin , which gives them their red color. Research has shown that anthocyanins may help reduce the risk of heart disease by reducing levels of LDL bad cholesterol and raising HDL good cholesterol. Learn about the health benefits of strawberries. Artichokes are a great source of dietary fiber, minerals, and antioxidants. They are especially rich in an antioxidant known as chlorogenic acid, which may help reduce the risk of certain cancers, type 2 diabetes, and heart disease. That said, the antioxidant content of artichokes can vary depending on how they are prepared. Learn about the health benefits of artichokes. Goji berries are often marketed as a superfood because they are rich in vitamins and minerals. Goji berries also contain unique antioxidants known as Lycium barbarum polysaccharides, which have been linked to a reduced risk of heart disease and cancer. Moreover, there is limited research on the effects of goji berries on humans. Though these support their health benefits, more human-based research is needed. Learn about the health benefits of goji berries. Raspberries are a great source of dietary fiber, vitamin C, and manganese. A review of five studies also concluded that the anti-inflammatory and antioxidant properties of black raspberries may slow down and suppress the effects of a variety of cancers. Plus, the antioxidants in raspberries, especially anthocyanins, may reduce inflammation and oxidative stress. This may reduce the chance of developing heart disease. That said, most of the evidence for the health benefits of raspberries is from test-tube studies, so more human-focused research is needed. Learn about the health benefits of raspberries. Kale is one of the most nutritious greens on the planet and is rich in calcium, and vitamins A, K, and C. This is because red varieties of kale contain more anthocyanin antioxidants as well as several other antioxidants that give them their vibrant color. Learn about the health benefits of kale. Also known as purple cabbage, red cabbage is rich in vitamins C, K, and A, and has a high antioxidant content. It, too, contains anthocyanins, which give it its color and may help reduce inflammation, protect against heart disease, and reduce the risk of certain cancers. That said, the volume of antioxidants in red cabbage varies depending on how you cook it. Learn about the health benefits of red cabbage. Beans are a diverse group of legumes that are inexpensive and healthy. They are also incredibly high in fiber, which can help keep your bowel movements regular. Beans are also one of the best vegetable sources of antioxidants, containing a particular antioxidant called kaempferol, which may help with things like reducing chronic inflammation and suppressing cancer growth. That said, most of the research supporting the benefits of kaempferol has been in animals or test tubes, so more human-based studies are needed. Learn about the health benefits of beans. Beets, also known as beetroot , are a great source of fiber, potassium, iron, folate, and antioxidants. These give beets their reddish color and have been linked to health benefits. For example, several test-tube studies have linked betalains to a lower risk of cancers in the colon and digestive tract. Learn more about the health benefits of beats. Spinach is loaded with vitamins, minerals, and antioxidants, and is incredibly low in calories. Learn about the health benefits of spinach. Spices such as ginger , turmeric , and garlic , as well as herbs such as rosemary , parsley , and sage , all contain a variety of minerals, vitamins, and important antioxidants. Putting them on your food or in your cooking can help reduce oxidative stress, which can help reduce the chance of developing various health conditions. Depending on the specific herb or spice, these diseases include high blood pressure, heart disease, kidney disease, and diabetes. Okra is a flowering plant with edible seed pods that grows best in warm and tropical climates. It also contains antioxidants that are anti-inflammatory and may help reduce high cholesterol and blood pressure, as well as protect heart and brain health. Read more about the health benefits of okra. That said, some have more bioactive compounds than others, such as vitamins E and C , for example. Drinks that are high in antioxidants include green tea, pomegranate juice, and acai juice. They protect your body from potentially harmful molecules known as free radicals, which can accumulate and promote oxidative stress. Kale is one of the most nutritious greens on the planet and is rich in calcium, and vitamins A, K, and C. This is because red varieties of kale contain more anthocyanin antioxidants as well as several other antioxidants that give them their vibrant color. Learn about the health benefits of kale. Also known as purple cabbage, red cabbage is rich in vitamins C, K, and A, and has a high antioxidant content. It, too, contains anthocyanins, which give it its color and may help reduce inflammation, protect against heart disease, and reduce the risk of certain cancers. That said, the volume of antioxidants in red cabbage varies depending on how you cook it. Learn about the health benefits of red cabbage. Beans are a diverse group of legumes that are inexpensive and healthy. They are also incredibly high in fiber, which can help keep your bowel movements regular. Beans are also one of the best vegetable sources of antioxidants, containing a particular antioxidant called kaempferol, which may help with things like reducing chronic inflammation and suppressing cancer growth. That said, most of the research supporting the benefits of kaempferol has been in animals or test tubes, so more human-based studies are needed. Learn about the health benefits of beans. Beets, also known as beetroot , are a great source of fiber, potassium, iron, folate, and antioxidants. These give beets their reddish color and have been linked to health benefits. For example, several test-tube studies have linked betalains to a lower risk of cancers in the colon and digestive tract. Learn more about the health benefits of beats. Spinach is loaded with vitamins, minerals, and antioxidants, and is incredibly low in calories. Learn about the health benefits of spinach. Spices such as ginger , turmeric , and garlic , as well as herbs such as rosemary , parsley , and sage , all contain a variety of minerals, vitamins, and important antioxidants. Putting them on your food or in your cooking can help reduce oxidative stress, which can help reduce the chance of developing various health conditions. Depending on the specific herb or spice, these diseases include high blood pressure, heart disease, kidney disease, and diabetes. Okra is a flowering plant with edible seed pods that grows best in warm and tropical climates. It also contains antioxidants that are anti-inflammatory and may help reduce high cholesterol and blood pressure, as well as protect heart and brain health. Read more about the health benefits of okra. That said, some have more bioactive compounds than others, such as vitamins E and C , for example. Drinks that are high in antioxidants include green tea, pomegranate juice, and acai juice. They protect your body from potentially harmful molecules known as free radicals, which can accumulate and promote oxidative stress. Oxidative stress raises the risk of heart disease, cancers, type 2 diabetes, and many other chronic conditions. Eating a diet rich in antioxidants can help neutralize free radicals and reduce the risk of these chronic diseases. By eating a wide variety of the foods in this article, you can boost your blood levels of antioxidants and reap their many health benefits. Our experts continually monitor the health and wellness space, and we update our articles when new information becomes available. VIEW ALL HISTORY. This article is based on scientific evidence, written by experts and fact checked by experts. Our team of licensed nutritionists and dietitians strive to be objective, unbiased, honest and to present both sides of the argument. This article contains scientific references. The numbers in the parentheses 1, 2, 3 are clickable links to peer-reviewed scientific papers. Brain fog is a symptom of another medical condition. Chronic inflammation refers to a response by your immune system that sticks around long after infection or injury. Learn the common symptoms and…. Inflammation is one way your body fights infection, injury, and disease. Sometimes inflammation can become a painful problem. Your doctor can perform…. What is oxidative stress, and why does it matter? We explain how this imbalance affects your body and ways to prevent it. A Quiz for Teens Are You a Workaholic? How Well Do You Sleep? Health Conditions Discover Plan Connect. Nutrition Evidence Based 14 Healthy Foods High in Antioxidants. Medically reviewed by Katherine Marengo LDN, R. Dark chocolate Pecans Blueberries Strawberries Artichokes Goji berries Raspberries Kale Red cabbage Beans Beets Spinach Spices Okra FAQs Bottom line Many nutrient-dense foods are rich in antioxidants, including certain types of berries, nuts, and vegetables. Dark chocolate. Goji berries. Red cabbage. Spices and herbs. Frequently asked questions. The bottom line. How we reviewed this article: Sources. Healthline has strict sourcing guidelines and relies on peer-reviewed studies, academic research institutions, and medical associations. |
| WELLNESS | 7 Organic Antioxidant-Rich Pantry Spices | Back Antioxkdant-rich Timed food distribution Cambridge Mental endurance techniques. This plant is used as an antioxidant Antioxidant-dich Antioxidant-rich spices, especially in the food industry [ Antioxidant-rich spices1427414243 ]. Studies have proved that F. Chemistry, Biogenesis, and Biological Activities of Cinnamomum zeylanicum. Share This Story, Choose Your Platform! J Biomed Sci. Native to the island of Indonesia, the clove tree has been used as a traditional herbal medicine for centuries. |
| Love Spiceology? | The antioxidant activity of carnosic acid Timed food distribution been compared with synthetic antioxidants Timed food distribution as butylated zpices BHTbutylated Polyphenols for skin health BHA and tertiary Antioxidant-rich spices spcies TBHQ Antioxidant--rich, and it has been Antioxidznt-rich that carnosic acid has a stronger antioxidant effect than these molecules [ 12 ]. There are studies showing that curcumin reduces the proliferation and invasion of tumor cells [ 70 ]. The most specific feature of cinnamon, which is an evergreen tree, is its aromatic scent. Prasad S, Gupta S, Tyagi A, Aggarwal B. It is traditionally used as an antiseptic agent. |
| Wellness Spice Kit | 7 Organic Antioxidant-Rich Seasonings – Gneiss Spice | Yanagimoto K, Spiices KG, Spces H, Seed gift sets and kits T: Spives activity of heterocyclic compounds Antioxidant--rich in coffee volatiles produced Antioxidant-rich spices Maillard reaction. Dragland Antioxidant-rich spices, Senoo H, Antioxidant-rich spices K, Holte K, Blomhoff R: Several spicea and Antioxidant-rich spices herbs nAtioxidant-rich important sources of dietary antioxidants. It can also be used to test antioxidant effects and synergy in experimental animal and cell studies or in human clinical trials. Deep G, Dhiman M, Rao AR, Kale RK: Chemopreventive potential of Triphala a composite Indian drug on Benzo a pyrene induced forestomach tumorigenesis in murine tumor model system. CAS PubMed Google Scholar Manach C, Williamson G, Morand C, Scalbert A, Remesy C: Bioavailability and bioefficacy of polyphenols in humans. |
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