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Antioxidant rich spices

Antioxidant rich spices

Because of the complexity of this spicfs, it is likely that a Antioxidant rich spices understanding Detoxifying body organs the role Anfioxidant these bioactive Antioxirant components is needed to assess the role of dietary plants in human health and disease development. Eggs are almost devoid of antioxidants with the highest antioxidant values found in egg yolk 0. Prasad S, Gupta S, Tyagi A, Aggarwal B. PDF Additional file 1: The Antioxidant Food Table, Carlsen et al. Spices to show how much you love someone! Summer Series Waiver.

Antioxidant rich spices -

Dried clove is rich in polyphenolic compounds, a large class of plant-based compounds thought to impart antioxidant properties. In , scientists at Miguel Hernández University in Spain reported that clove ranks highest as a natural antioxidant due to its phenol content and demonstrated ability to inhibit several damaging oxidative processes.

How can clients use it? Due to its pungent aroma, many clients may be unsure how to subtly incorporate clove in cooking. But according to Sheth, clients can use ground clove wherever they add cinnamon or ginger.

For example, stir ground clove into applesauce, stewed pears, or oatmeal. Clove is also a pleasant addition to muffins, cookies, whole grain pancakes, and sweet breads.

Oregano What is it? Within its green, oval-shaped leaves, oregano is rich in phytochemicals such as thymol and rosmarinic acid, along with humalogs from the antioxidant vitamin E. Studies have shown oregano to have the highest total antioxidant capacity and phenolic content when compared with thyme, sage, rosemary, mint, and sweet basil.

In addition, oregano may increase brain antioxidant activity and total antioxidant status. With a little creative thinking, clients can use oregano for far more than pizza and spaghetti sauce.

Sheth recommends a sprinkle of oregano to enliven sandwiches eg, grilled cheese as well as casseroles and salad dressings. Want a unique twist on scrambled eggs? Instead of adding cheese, mix in some vegetables such as mushrooms and Swiss chard with a healthful dash of oregano. Ginger What is it? Dried, ground ginger comes from the root of the perennial herb Zingiber officinale.

After the plant reaches its 2- to 4-ft growth potential, the leaves die and the thick roots are dug up for consumption. Ginger contains several compounds that are thought to provide health benefits. Among them is gingerol, a relative of capsaicin found in chili peppers, which lends the root its characteristic spiciness.

Historically, ginger has been used to treat everything from the common cold to motion sickness and gastrointestinal ailments. Cell cultures and animal studies show that ginger may protect tissues and organs against oxidative damage and prevent cancer development and growth. Suggest clients consider ground ginger when they want to add a gentle spice to their foods.

Sheth recommends clients add it to fruit smoothies, cereals, or yogurt and sprinkle it on toast to make a quick and easy gingerbread toast. Ground ginger instantly adds an Asian flair to sautéed vegetables, salad dressings, and marinades. Encourage clients to sprinkle ground ginger on sweet potatoes for an antioxidant-packed side dish.

Cinnamon What is it? Cinnamon, considered one of the first known spices, is the dried inner bark of various evergreen trees within the genus Cinnamomum. When harvested, the tree bark is stripped and allowed to dry in the sun where it forms its characteristic curls known as quills.

Antioxidant components of cinnamon, such as cinnamaldehyde, identified in cell cultures and animal studies, suggest cinnamon may act as an antioxidant in humans. A recent study comparing the antioxidant potential of several plants, including cinnamon, spinach, chard, Jerusalem artichoke, and red cabbage, found that extracts of cinnamon had the most potent antioxidant effects.

Cinnamon is incredibly versatile, says Atlanta-based dietitian Marisa Moore, MBA, RD, LD. When counseling clients who prefer something sweet, Moore recommends using cinnamon for extra flavor and a sense of sweetness without adding actual sugar. Moore says cinnamon is an excellent addition to savory dishes as well, such as quinoa, whole wheat couscous, or barley salad.

Turmeric What is it? Like ginger, dried turmeric originates from the root of the plant Curcuma longa. Noted for its bright yellow color, turmeric gives curry powder its distinctive hue and is used to add color and flavor to prepared mustard, pickles, relish, chutneys, and rice dishes.

Historical Uses of Herbs and Spices The use of herbs and spices for medicinal, culinary, and other functional purposes has persisted through multiple centuries and in regions around the world. Fragrant herbs and spices such as cinnamon, anise, and cumin often were integral ingredients in the embalming process.

The Romans considered the scent of cinnamon sacred and, therefore, burned it at funeral ceremonies. Chinese courtiers of the third century BC are said to have carried cloves in their mouths to ensure sweet-smelling breath when they addressed the emperor. India boasts a long history of using spices like cardamom and turmeric to alleviate numerous conditions such as urinary tract ailments and jaundice.

Ayurvedic wisdom suggests chewing clove and cardamom after meals to increase the flow of saliva and enhance digestion. These are just a handful of examples of the versatile uses of herbs and spices throughout history.

Reducing Deadly Carcinogens and Disease Risk Today herbs and spices are perhaps best known for their unique aromas and flavors they impart to food.

Researchers are just beginning to understand their potential as disease-fighting sources of antioxidants, yet the available studies on the subject are intriguing.

One particular hot topic on the research forefront is the role herbs and spices may play in reducing the formation of harmful carcinogens formed when cooking meat.

For example, in the May issue of the American Journal of Clinical Nutrition , Zhaoping and colleagues reported that adding a polyphenol-rich spice mixture notably containing rosmarinic acid from oregano to hamburger meat before cooking reduced the formation and absorption of malondialdehyde, a naturally occurring by-product of lipid peroxidation thought to cause changes to DNA and promote cancer.

A similar study by Smith and colleagues of Kansas State University, published in the issue of the Journal of Food Science, drew parallel conclusions regarding the power of antioxidant herbs and spices to reduce harmful meat by-products. The findings suggested that commonly available, spice-containing marinades can be effective inhibitors of heterocyclic amine HCA formation and lessen exposure to some of the carcinogens formed during grilling.

The National Cancer Institute NCI defines HCAs as chemicals formed when muscle meat, such as beef, pork, poultry, and even fish, is cooked using high-temperature methods such as pan frying or grilling directly over an open flame.

More specifically, HCAs are formed when amino acids, sugars, and creatinine react at high temperatures. The potential for antioxidant herbs and spices to reduce or prevent the formation of HCAs during the cooking of meat at high temperatures is important because epidemiologic studies have found that high consumption of well-done, fried, or barbecued meats, which are the only foods that contain significant amounts of HCAs, is associated with a higher risk of cancer of the colon, pancreas, and prostate.

The power of antioxidant herbs and spices to inhibit the formation of HCAs during the cooking of meat was further demonstrated by the Puangsombat and Smith study reported in the March issue of the Journal of Food Science , showing that constituents of rosemary extract—rosmarinic acid, camasol, and carnosic acid—may behave synergistically to inhibit the formation of HCAs.

The same researchers later supplemented their previous studies involving rosemary and analyzed HCA formation in the presence of five Asian spices: turmeric, cumin, coriander, and lesser-known galangal and fingerrot.

The HCA levels in fried beef patties containing the Asian spices were compared with fried beef patties containing rosemary.

Puangsombat and colleagues reported in the October issue of the Journal of Food Science that all five of the Asian spices significantly decreased HCA formation; however, only turmeric and fingerroot were found to be as effective as rosemary in reducing its development.

In addition to inhibiting the formation of potentially carcinogenic by-products, antioxidant herbs and spices may prove beneficial in the prevention and treatment of other diseases.

This story was originally published on the site in Keep these fascinating facts in mind as you begin making your dinner party plans for Thanksgiving and the other upcoming winter holidays!

When it comes to wellness buzzwords, antioxidants are top of the list. The higher antioxidant foods and products we welcome into our lives, the more able our bodies are able to stop or delay the damaging of cells. Oxidants — the opposite of anit oxidants —are free radicals naturally produced by our bodies to help fight off viruses and other health-inhibiting invaders.

They also occur in our environment via air pollution, smoke, alcohol etc. which can cause an unhealthy buildup in our systems. Oxidant overload can lead to accelerated aging, weakened immunity, and cellular damage linked to disease among other major health hurdles down the line. On the logical flip-side, inviting more antioxidants into our bodies directly combats these adverse effects.

Top 5 High Anti-oxidant Foods The following edible items sit at the top of the list of high antioxidant foods. ORAC scores stands for Oxygen Radical Absorbance Capacity:.

Goji Berries: 25, ORAC score Wild Blueberries: 14, ORAC score Dark Chocolate: 21, ORAC score Pecans: 17, ORAC score Artichoke: 9, ORAC score. Clove: , ORAC score 22x higher than blueberries! Cinnamon: , ORAC score Oregano: , ORAC score Turmeric: , ORAC score Cocoa: 80, ORAC score. It also means that making little tweaks to the foods we already eat can impact our health in a major way.

A daily dose of all-the-kale-you-can-eat will help undo some damaging influence of free radicals, but a casual dash of cinnamon across your fave breakfast bowl will do so much more.

So spike your coffee with cloves, toss turmeric into every roasted veggie endeavor, add cinnamon and cocoa to your morning smoothie. Go nuts! Getting more high antioxidant foods is the easiest thing ever.

The Chalkboard Mag and its materials are not intended to treat, diagnose, cure or prevent any disease. Known for its widespread use in Indian cuisine, turmeric is more than just a kitchen spice.

This herbal antioxidant is an orange-yellow rhizome that can be consumed fresh or dried. It has historically been used as a medicinal herb, culinary spice, and cosmetic ingredient. Its rich color creates a beautiful yellow dye for textiles.

Traditionally and contemporarily, turmeric has been therapeutically used to reduce inflammation, stabilize blood sugar, protect the heart, and reduce allergies. Turmeric is best consumed in curry, as a delicious beverage called Golden Milk , or as a capsule supplement.

Invigorating and fresh, peppermint is one of the best herbs with a high antioxidant content and is frequently used as a flavoring for oral products. A member of the Lamiaceae family, this herb contains numerous health benefits and is a great addition to recipes.

Peppermint is known for its ability to warm the body and stimulate circulation while also imparting a cooling sensation. It is rich in numerous vitamins, minerals, and antioxidants, including vitamins A and C, calcium, iron , potassium , sodium, and selenium.

Therapeutically, peppermint is used to support digestion, release tension, and reduce pain. It is also known for its antimicrobial activities.

Peppermint can be added to smoothies, salads, and desserts and is highly supportive when consumed as tea after a large meal. Antioxidants are naturally-occurring molecules that are found throughout nature. They are essential in preventing damage caused by free radical molecules.

Sources of antioxidants include water, soil, plants, and animals. These molecules take many forms , including vitamins E and C, selenium, zinc , manganese, glutathione, carotenoids, coenzyme Q10, lipoic acid, flavonoids, phenols, polyphenols, phytoestrogens, and many more.

Humans usually ingest them through eating fruits, vegetables, and herbs with a high antioxidant content. Some of the best sources of antioxidants include berries, carrots, peppers, leafy greens, seafood, and many antioxidant rich herbs.

Antioxidants are responsible for neutralizing free radicals that cause oxidative stress and long-term health issues. Since free radicals have an unstable amount of electrons, they steal electrons from other cellular molecules, damaging the cell in the process. Antioxidants give the free radicals one of their own electrons, turning off the chain of destruction and reducing the likelihood of oxidative-stress-related complications.

Research demonstrates that the body can effectively metabolize and use 3,, ORAC units per day. It is important to note that these are the recommended daily allowances, which are the minimum amount of a nutrient a person needs to avoid future complications.

Some individuals may need more or less depending on their needs and health conditions. Supplementing with antioxidant rich foods, especially herbs, supports various processes in the body and may prevent serious health problems like heart conditions, degenerative brain diseases, mood disorders, and cancer.

About Siobhan Mendicino. Written by: Siobhan Mendicino. Published on: April 5, Medical Review by: Daniel Powers, MS.

Learn about our editorial process. Table of Contents Antioxidant Overview: Herbs High in Antioxidants: 1. Clove Syzygium aromaticum 2. Oregano Origanum vulgare 3. Rosemary Salvia rosmarinus 4.

Cinnamon Cinnamomum verum 5. Turmeric Curcuma longa 6. Peppermint Mentha x piperita Health Benefits of Antioxidants: How Many Antioxidants Should I Consume Per Day?

Performance enhancement strategies access peer-reviewed Antioxdiant. Submitted: 04 Antioxidant rich spices Reviewed: 21 January Published: 17 February com customercare cbspd. Free radicals are chemicals that play a role in the etiopathogenesis of ischemia—reperfusion injury. To prevent or reduce this damage, many protective or therapeutic antioxidants are used effectively in alternative medicine. What spicces may not know, Natural energy remedies, is that numerous Antiixidant and spices, such Soices turmeric, ricu, and oregano, also Antioxidant rich spices rich sources of Antioxidant rich spices. A little bit goes a long way. The use of herbs and spices in cooking is an easy Antioxidant rich spices for spkces to accomplish this. The following article examines five herbs and spices that are excellent sources of antioxidants, reviews the major health benefits of antioxidant intake, and offers strategies on how to encourage clients to incorporate more antioxidants into their diets. Spices Packing a Powerful Antioxidant Punch By definition, antioxidants are substances that may protect cells from the damage caused by unstable molecules known as free radicals. Examples of well-recognized antioxidants are vitamin C, vitamin E, beta-carotene, and plant-derived polyphenolic compounds such as quercetin in citrus fruits; resveratrol in red grapes; and rosmarinic acid in rosemary, basil, and oregano. Antioxidants are found in variable amounts in the hundreds of herbs and spices that exist in the plant kingdom. Antioxidant rich spices

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