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

    1. Front Matter
      Pages 139-139
    2. Denys J. Charles
      Pages 141-144
    3. Denys J. Charles
      Pages 145-150
    4. Denys J. Charles
      Pages 151-157
    5. Denys J. Charles
      Pages 159-164
    6. Denys J. Charles
      Pages 165-168
    7. Denys J. Charles
      Pages 169-172
    8. Denys J. Charles
      Pages 173-179
    9. Bay
      Denys J. Charles
      Pages 181-187
    10. Denys J. Charles
      Pages 189-197
    11. Denys J. Charles
      Pages 199-206
    12. Denys J. Charles
      Pages 207-212
    13. Denys J. Charles
      Pages 213-219
    14. Denys J. Charles
      Pages 221-224
    15. Denys J. Charles
      Pages 225-229
    16. Denys J. Charles
      Pages 231-243
    17. Denys J. Charles
      Pages 245-253
    18. Denys J. Charles
      Pages 255-263
    19. Denys J. Charles
      Pages 265-271
    20. Denys J. Charles
      Pages 273-279
    21. Denys J. Charles
      Pages 281-286
    22. Denys J. Charles
      Pages 287-293
    23. Denys J. Charles
      Pages 295-303
    24. Denys J. Charles
      Pages 305-327
    25. Denys J. Charles
      Pages 329-334
    26. Denys J. Charles
      Pages 335-345
    27. Denys J. Charles
      Pages 347-351
    28. Denys J. Charles
      Pages 353-356
    29. Denys J. Charles
      Pages 357-362
    30. Denys J. Charles
      Pages 363-369
    31. Denys J. Charles
      Pages 371-376
    32. Denys J. Charles
      Pages 377-383
    33. Denys J. Charles
      Pages 385-392
    34. Denys J. Charles
      Pages 393-399
    35. Denys J. Charles
      Pages 401-408
    36. Denys J. Charles
      Pages 409-414
    37. Denys J. Charles
      Pages 415-426
    38. Denys J. Charles
      Pages 427-434
    39. Denys J. Charles
      Pages 435-448
    40. Denys J. Charles
      Pages 449-458
    41. Denys J. Charles
      Pages 459-467
    42. Denys J. Charles
      Pages 469-475
    43. Denys J. Charles
      Pages 477-487
    44. Denys J. Charles
      Pages 489-493

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