Antioxidant Properties of Spices, Herbs and Other Sources

  • Denys J.¬†Charles

Table of contents

  1. Front Matter
    Pages i-vii
  2. Part I

    1. Front Matter
      Pages 1-1
  3. PART1

    1. Denys J. Charles
      Pages 3-8
    2. Denys J. Charles
      Pages 9-38
    3. Denys J. Charles
      Pages 39-64
  4. Part II

    1. Front Matter
      Pages 139-139
  5. PART2

    1. Denys J. Charles
      Pages 141-144
    2. Denys J. Charles
      Pages 145-150
    3. Denys J. Charles
      Pages 151-157
    4. Denys J. Charles
      Pages 159-164
    5. Denys J. Charles
      Pages 165-168
    6. Denys J. Charles
      Pages 169-172
    7. Denys J. Charles
      Pages 173-179
    8. Bay
      Denys J. Charles
      Pages 181-187
    9. Denys J. Charles
      Pages 189-197
    10. Denys J. Charles
      Pages 199-206
    11. Denys J. Charles
      Pages 207-212
    12. Denys J. Charles
      Pages 213-219
    13. Denys J. Charles
      Pages 221-224

About this book

Introduction

Most natural antioxidants are common food components and have been widely used in diets for thousands of years. Recently, much focus has been given to the involvement of active oxygen and free radicals in aging and in disease processes like heart disease, inflammation, arthritis, immune system impairment and cancer. The importance of these antioxidants present in foods has been well appreciated for both preserving the foods themselves and supplying essential antioxidants in vivo. It is now widely accepted that the plant-based diets with high intake of herbs, spices, fruits, vegetables and other nutrient-rich plant foods help in reducing the risk of oxidative stress-related diseases. Plants have high concentrations of antioxidants, such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid and enzymes with antioxidant activity, which help to protect them from hazardous oxidative damage.

 

Humans have a long history of using herbs and spices in their daily life as medicine and food preservatives. Herbs and spices are great sources of antioxidants and recent research has focused on their antioxidant properties. However, there are other natural products such as cereals, nuts, oilseeds, legumes, vegetables, animal products and microbial products which can serve as rich sources of natural antioxidants. The beneficial influence of many foodstuffs and beverages, including herbs, spices, teas, fruits, vegetables, coffee and cacao on human health has been recently recognized to originate from their antioxidant activity.

 

The first part of the book describes the different methods used to measure antioxidant content as well as the various types of antioxidants present in different sources. In addition, the antioxidant properties of different sources are presented in great detail. The second part of the book consists of fifty-two chapters, where each chapter discusses one herb or spice, covering in detail botany, history, regions of production, flavor and aroma, parts used, preparation and consumption in different recipes, and functional and antioxidant properties.  

 

Dr. Denys J. Charles is Director of Research at Frontier Natural Products Co-op, Iowa, USA.

Keywords

antioxidants herbs spices

Authors and affiliations

  • Denys J.¬†Charles
    • 1
  1. 1.Frontier Natural Products Co-opNorwayUSA

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4614-4310-0
  • Copyright Information Springer Science+Business Media New York 2013
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4614-4309-4
  • Online ISBN 978-1-4614-4310-0
  • About this book