Herbs & Spices Represent Most Potent Antioxidants

Common herbs and spices have the highest antioxidant content of all food groups, according to a recent study published in the January 2010 edition of Nutrition Journal. Study authors analyzed the oxidative content of more than 3000 different foods from around the world, including berries, beverages, cereals, chocolates, seafood, fruit, grains, legumes, meat, fish, nuts and seeds, vegetables and oils. The analysis found that the culinary herbs and spices that have the greatest antioxidant content were clove, allspice, peppermint, cinnamon, oregano, thyme, sage and rosemary. Moreover, the average antioxidant activity of spices was 300% higher than that of berries, 2300% greater than that of other fruit, 3600% higher than that of vegetables and 600% more than that of nuts.