Antioxidant Properties of Culinary Herbs and Spices
Summary
Culinary herbs and spices are prized not only for their ability to enhance flavour and aroma but also for their rich complement of bioactive compounds that counteract oxidative stress. Oxidative stress arises when the generation of reactive oxygen species outpaces endogenous defence systems, leading to damage of lipids, proteins and nucleic acids. Herbal and spice matrices—ranging from turmeric and clove to oregano and rosemary—contain diverse classes of antioxidants, notably phenolic acids, flavonoids and terpenoids. These compounds exert their effects through radical‐scavenging, metal-chelation and modulation of cellular redox signalling. Extraction techniques such as solvent extraction and advanced chromatographic methods yield concentrated phytochemical profiles, which are then quantified by assays like DPPH, FRAP and ORAC. In vitro and ex vivo studies consistently demonstrate high antioxidant potency, while emerging in vivo research suggests potential benefits in mitigating chronic inflammation, cardiovascular dysfunction and neurodegenerative processes. The phytochemical content and activity are influenced by cultivar selection, agronomic conditions and post-harvest processing. Globally, the integration of antioxidant-rich herbs and spices into diets offers a practical strategy to improve public health and to develop natural food preservatives and nutraceutical formulations.
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Antioxidant Properties of Culinary Herbs and Spices publication trend
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Technical terms
Oxidative stress: Imbalance between reactive oxygen species production and antioxidant defence.
Phenolic compounds: Aromatic secondary metabolites with one or more hydroxyl groups contributing to antioxidant activity.
Flavonoids: Subclass of polyphenols characterised by a C6–C3–C6 structural motif, known for radical-scavenging and metal-chelating properties.
Radical scavenging: Process by which antioxidants neutralise free radicals by donating electrons or hydrogen atoms.
Ferric-reducing antioxidant power (FRAP): Assay measuring the ability of an extract to reduce ferric (Fe³⁺) to ferrous (Fe²⁺) ions.
References
- A conceptual review on classification, extraction, bioactive potential and role of phytochemicals in human health. Future Foods (2024).
- Antioxidant, Alpha-Glucosidase Inhibition Activities, In Silico Molecular Docking and Pharmacokinetics Study of Phenolic Compounds from Native Australian Fruits and Spices. Antioxidants (2023).
- Antioxidant Activity of Spices and Their Impact on Human Health: A Review. Antioxidants (2017).
- Comparative Analysis of Chemical Composition, Antioxidant Activity and Quantitative Characterization of Some Phenolic Compounds in Selected Herbs and Spices in Different Solvent Extraction Systems. Molecules (2018).
- Antioxidant Activities of Hot Water Extracts from Various Spices. International Journal of Molecular Sciences (2011).
- Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS2 and Their Antioxidant Potential. Antioxidants (2021).
- LC-MS/MS-QTOF Screening and Identification of Phenolic Compounds from Australian Grown Herbs and Their Antioxidant Potential. Antioxidants (2021).
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