Herbs and spices functional role
Herbs and spices are not just valuable in adding flavour to foods. Their antioxidant activity also helps to preserve foods from oxidative deterioration, increasing their shelf–life. There has been increasing research in the role of herbs and spices as natural preservatives. As an example, ground black pepper has been found to reduce the lipid oxidation of cooked pork. Table below illustrates the range of antioxidants isolated from herbs and spices.
Antioxidants also play a role in the body’s defence against cardiovascular disease, certain (epithelial) cancers and other conditions such as arthritis and asthma. Phenolic compounds such as flavonoids may help to protect against cardiovascular disease and intestinal cancer (black pepper, oregano, thyme and marjoram). Gingerol in ginger is also an intestinal stimulant and promoter of the bioactivity of drugs. Capsaicin in chilli pepper is an effective counter-irritant used in both pharmaceuticals and cosmetics. Fenugreek, onion and garlic help lower cholesterol levels. A number of spices have also been identified as having antimicrobial properties. Individual pages in this site deal with research on the functional role of particular spices.
| Antioxidants isolated from herbs and spices | ||
| Spices and herbs | Systematic names | Substances and type of substances |
| Rosemary | Rosemarinus officinalis | Carnosic acid, carnosol, rosemarinic acid, rosmanol |
| Sage | Salvia officinalis | Carnosol, carnosic acid, rosmanol, rosmarinic acid |
| Oregano | Origanum vulgare | Derivatives of phenolic acids, flavonoids, tocopherols |
| Thyme | Thymus vulgaris | Thymol, carvacrol, p-cunene-2,3-diol, biphehyls, flavonoids |
| Ginger | Zingiber officinale | Gingerol-related compounds, diarylheptanoids |
| Turmeric | Curcuma domestica | Curcumins |
| Summer savory | Satureja hortensis | Rosemarinic acid, carnosol, carvacrol, thymol |
| Black pepper | Piper nigrum | Phenolic amides, flavonides |
| Red pepper | Capsicum annum | Capsaicin |
| Chilli pepper | Capsicum frutescence | Capsaicin, capsaicinol |
| Clove | Eugenia caryophyllata | Eugenol, gallates |
| Marjoram | Marjorana hortensis | Flavonoids |
| Common balm | Melissa officinalis | Flavonoids |
| Licorice | Glycyrrhiza glabra | Flavonoids, licorice phenolics |
Tags: functional, role, herbs, spices, cooking