A dash of
rosemary. A hint of mint. A sprig of basil. Common herbs and spices used to
make foods taste good might also be good for you.
Although
most people use herbs and spices, many are unaware that these plant foods are
also powerful sources of antioxidants that may have disease fighting
capabilities, according to the results of a recent national survey conducted by
an independent polling organization and sponsored by Gourmet Garden.
“While we’ve
known for a long time that fruits and vegetables and other plant foods are high
in antioxidants, herbs and spices have been overlooked as a potentially
powerful source of antioxidants, vitamins and minerals,” said Dr. David Heber,
Director, UCLA Center for Human Nutrition.
New
research that studied the antioxidant concentration in more than 1,000 foods
and beverages commonly consumed in the US shows that herbs and spices are
actually higher in antioxidants capacity compared to many fruits and vegetables
on an ounce-per-ounce basis. The study, by a collaboration of Norwegian and US
scientists, reported that cloves have the highest antioxidant content follower
by oregano, ginger, cinnamon and turmeric.
“Emerging
research suggest that herbs and spices may aid in the prevention of
cardiovascular disease and cancer, and the high levels of antioxidants an
phytonutrients found in herbs and spices may boost the antioxidant properties
of other healthy foods as well,” said Dr. Heber. In fact, one study found that
adding herbs and spices increase the antioxidant capacity of the meal by 200%
CINNAMON: helps soothe mild
gastrointestinal conditions such as bloating
GARLIC: may reduce the risk of heart
disease by decreasing blood cholesterol, preventing clogged arteries, and
lowering blood pressure; it also may reduce cancer risk.
GINGER: quells nausea and vomiting caused
by motion sickness or digestive problems.
FENNEL SEED: offers relief from gas, mild GI
cramping and just feeling stuffed-thus the seeds offered at the end of Indian
meals.
