Several culinary and medicinal herbs are important sources of dietary antioxidants.

  title={Several culinary and medicinal herbs are important sources of dietary antioxidants.},
  author={Steinar Dragland and Haruki Senoo and Kenjiro Wake and Kari Holte and Rune Blomhoff},
  journal={The Journal of nutrition},
  volume={133 5},
We assessed the contribution of culinary and medicinal herbs to the total intake of dietary antioxidants. Our results demonstrate that there is more than a 1000-fold difference among antioxidant concentrations of various herbs. Of the dried culinary herbs tested, oregano, sage, peppermint, garden thyme, lemon balm, clove, allspice and cinnamon as well as the Chinese medicinal herbs Cinnamomi cortex and Scutellariae radix all contained very high concentrations of antioxidants (i.e., >75 mmol/100… 

Tables from this paper

Health from Herbs? Antioxidant Studies on Selected Lamiaceae Herbs in vitro and in Humans

The findings suggest that their potential health-beneficial effects on humans are not mediated via direct antioxidant action, as accumulating in vitro evidence on several bioactivities of polyphenol support the theory that polyphenols may have favourable effects on human health mediated via some other mechanisms.

The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

A comprehensive food database consisting of the total antioxidant content of typical foods as well as other dietary items such as traditional medicine plants, herbs and spices and dietary supplements, shows that plant-based foods introduce significantly more antioxidants into human diet than non-plant foods.


The present review details about various antioxidants and dietary supplements such as tocopherol, ascorbic acid, rosemary, oregano, marjoram, sage, thyme, basil, ginger, ginko, licorice, schizandra,

Antioxidant Activity of Traditional Chinese Medicinal Herbs

Traditional Chinese medicinal herbs have been used for thousands of years to treat numerous ailments. In recent years, these herbs have been the focus of attention due to their medicinal and

Health benefits of nuts: potential role of antioxidants

Extended analysis of an earlier report on nut intake and death attributed to various diseases in the Iowa Women's Health Study observed that the hazard ratio for total death rates showed a U-shaped association with nut/peanut butter consumption and it was hypothesized that many different antioxidants may also be needed for the proper protection of animal cells.

Oxidative Stress Markers and Inflammation: The Role of Spices and Herbs

Spices and herbs are complex mixtures of natural antioxidants, phytochemicals, vitamins, and minerals. They contain more than 2000 phytonutrients such as capsaicin (chili pepper), curcumin

Natural antioxidants from herbs and spices

There is a growing interest in natural antioxidants found in plants because of the world-wide trend toward the use of natural additives in food and cosmetics. Herbs and spices are one of the most

Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits

The aim of this review is to discuss how preparative and digestive processes, bioavailability and interactions between foods may influence the bioactive properties of these foods, and whether or not polyphenols are responsible for these properties.

Health Benefits of Traditional Culinary and Medicinal Mediterranean Plants

A review of the bioactivity and potential health benefits of peppermint tea (Mentha piperita L.)

Evidence‐based research regarding the bioactivity of this herb is reviewed and animal model studies demonstrate a relaxation effect on gastrointestinal (GI) tissue, analgesic and anesthetic effects in the central and peripheral nervous system, immunomodulating actions and chemopreventive potential.



A systematic screening of total antioxidants in dietary plants.

This work assessed systematically total antioxidants in a variety of dietary plants used worldwide, including various fruits, berries, vegetables, cereals, nuts and pulses, to facilitate research into the nutritional role of the combined effect of antioxidants in dietary plants.

Antioxidant activity of plant extracts containing phenolic compounds.

High activities were found in tree materials, especially in willow bark, spruce needles, pine bark and cork, and birch phloem, and in some medicinal plants including heather, bog-rosemary, willow herb, and meadowsweet and potato peel and beetroot peel extracts showed strong antioxidant effects.

Antioxidant activity and phenolic compounds in selected herbs.

The antioxidant capacities (oxygen radical absorbance capacity, ORAC) and total phenolic contents in extracts of 27 culinary herbs and 12 medicinal herbs were determined and rosmarinic acid was the predominant phenolic compound in selected herbs.

Antioxidant Activity and Total Phenolics in Selected Fruits, Vegetables, and Grain Products

The antioxidant activities and total phenolics of 28 plant products, including sunflower seeds, flaxseeds, wheat germ, buckwheat, and several fruits, vegetables, and medicinal plants were determined.

Determination of antioxidant potential of volatile extracts isolated from various herbs and spices.

The antioxidant potentials of the volatile extracts used in this study were accurately measured by the lipophilic systems, such as the aldehyde/carboxylic acid assay and the conjugated diene assay.

Effects of sho‐saiko‐to, a japanese herbal medicine, on hepatic fibrosis in rats

It is suggested that Sho‐saiko‐to (TJ‐9) functions as a potent antifibrosuppressant by inhibition of lipid peroxidation in hepatocytes and stellate cells in vivo.