It has various pharmacological activities accepted in the medical literature [ 14 ]. These include antioxidant, immunostimulant, antineoplastic, anti-inflammatory, antihypertensive, antithrombotic, antibacterial, antifungal and antiviral activities [ 13 , 14 , 21 ].

Its anti-inflammatory property is due to inhibition of nuclear factor κB NFκB transcription factor regulating inflammatory response activation, iNOS and COX-2 expression.

In in vitro and in vivo animal studies, garlic has been determined to strengthen immune function, stimulate lymphocyte proliferation, increase interferon-γ IFN-γ release, increase macrophage phagocytosis function and natural killer NK cell activity [ 13 ].

Garlic has been reduced TNFα-induced ROS and NFκB activation on human umbilical vein endothelial cells. It has been proved that the anti-inflammatory effect of garlic or garlic oil derivatives is due to NO suppression in induced macrophages.

However, it has reduced endotoxin-induced iNOS activity in rat intestinal mucosa and weaken monocyte chemoattractant protein-1 by IL-6 induced by macrophage-secreted factors in human preadipocytes [ 21 ]. In some studies, it has been observed that garlic has positive effects, especially in cardiovascular diseases [ 13 , 14 ].

It is known that it slows down the atherosclerotic process, reduces the risk of heart attack and infarction, prevents fat accumulation in blood vessels, inhibits LDL cholesterol oxidation, reduces total cholesterol, increases HDL, and has positive effects on endothelial function [ 10 , 13 ].

There are studies reporting the antioxidant effect of garlic, especially in elderly and hypertensive persons [ 10 , 21 ]. It has reduced systolic blood pressure by 5. Garlik extracts have also reduced oxidative stress and contribute to vascular remodeling in rats given sucrose-containing water [ 21 ].

Other effects include decreasing blood glucose levels [ 10 , 13 , 21 ]. In a study conducted on rats fed with fructose for 8 weeks, it was demonstrated that the metabolic syndrome was attenuated, insulin sensitivity was increased, and oxidative stress was reduced by giving garlic homogenized with water.

It has a learning and memory strengthening effect. Garlic has been detected to prevent Abeta-induced neurotoxicity and apoptosis and protect neurons [ 13 ]. In the absence of any stress environment, a significant increase in memory was observed in rats given garlic after 21 days of oral use [ 21 ].

It is known that garlic has beneficial effects on respiration and digestion. Garlic is also used in some skin diseases and parasitic infections. DATS, which is in the composition of garlic, has an effect that inhibits tumorigenesis. Thus, it is known to affect SW and DLD-1 colorectal cancer cells [ 14 ].

It consists of leaves and buds. It is a widely used herb that is often combined with foods. Cloves are generally used in meat and rice dishes.

In North Indian cuisine, cloves are used in almost every side dish, often mixed with curry. Previously used only as a food preservative, this herb continues to be used increasingly due to its antioxidant properties [ 57 ].

The biocomponents of this plant, which has a dominant scent, are phenolic compounds ferulic, caffeic, ellagic, and salicylic acids such as flavonoids quercetin and kaempferol , β-caryophyllene, eugenol, hydroxybenzoic acids, hydroxynamic acids and hydroxyphenyl propenes [ 57 , 58 ].

Its most prominent effect as a food preservative is its antibacterial and antioxidant effect. In addition, its antifungal, antiviral, spasmolytic, sedative, analgesic, local anesthetic and anticarcinogenic effects are also important. There are literature data indicating that clove increases microcirculation, lowers body temperature, provides a hypotensive effect, and may reduce cardiovascular risks and arterial sclerosis [ 59 ].

Local anesthetic effects are among the reasons that are frequently recommended by dentists. It is thought to act by depressing nociceptors, which are sensory receptors that play a role in pain perception [ 60 ]. Clove also inhibits prostaglandin biosynthesis and the release of leukotrienes in the inflammatory pathway through its potent COX-1 and 2 inhibitory activity [ 61 ].

Clove oil has antibacterial activity thanks to its β-caryophyllene and eugenol content. Bacteria with which it is effective include campylobacter jejuni, Escherichia coli , salmonella enteritica, Listeria monocytogenes and Staphylococcus aureus.

Antifungal effects have also been reported on Candida albicans , trichophyton rubrum, microsporum canis, tricophyton mentagrophytes, fusarium monoliforme, microsporum gypseum, fusarium oxysporum, epidermophyton floccosum, mucor species, microsporum gypseum and aspergillus [ 58 , 62 ].

Oregano grows largely in temperate regions and is rare in Africa. Different studies have concluded that the use of oregano improves stability and reduces lipid oxidation throughout the shelf life of foods meat, meat products, milk, fish or fish products.

This property makes thyme an enriched functional food source [ 63 ]. Thyme includes monoterpene polyphenols such as thymol and p-cymene, with the most particular component being carvacrol, and other monoterpenes such as -pinene, 1,8-cineol, camphor, linalool and borneol [ 9 , 21 , 63 ].

Flavonoid content is quite high [ 21 ]. The common feature of the thyme types widely used in the industry is that they contain essential oil and the main components of these essential oils are thymol and carvacrol.

These substances are phenolic compounds that give thyme its unique scent and give it antioxidant properties [ 27 ]. Thyme is a nutritional antioxidant that stands out with its antidiabetic, antibacterial and anticarcinogenic effects.

The basis of its antimicrobial activity is the free hydroxyl group, its hydrophobicity and the presence of a phenol moiety [ 64 ]. Similarly, the presence of phenol is responsible for its antispasmodic and antitussive effects. There are also both animal studies and in vitro studies on its anthelmintic effects [ 65 ].

In in vitro studies, the effect of thyme oil on antibiotic-resistant enterococcus and escherichia strains, especially staphylococcus and pseudomonas strains has been presented.

It is highly effective on biofilms, and its antibacterial effects are associated with direct penetration into the cell wall and matrix [ 66 ]. In the Figure 2 , natural spices with potent antioxidant features and which are most commonly used are listed. Natural spices with potent antioxidant features and which are most commonly used.

It is among the most valuable spices in the world [ 14 ]. It is one of the most important phytochemical carotenoids [ 14 , 21 ]. This molecule has the effect of reducing tumor growth [ 14 ]. It has potent antioxidative and anti-inflammatory effects.

It has been observed that crocetin significantly reduces insulin resistance, corrects hyperinsulinemia, dyslipidemia and hypertension in rats that are given fructose.

After chronic cerebral hypoperfusion in rats, it has been determined that the extracts of crocin and crocetin increase spatial cognitive abilities. Its use in traditional medicine, especially in dermatological diseases, in eastern societies, especially in China and India, is based on approximately 4, years.

This product, which is accepted as a combination of plants that have a place in religious rituals in ancient times, is collected in its roots and stems and then reproduces by giving seeds again [ 20 ].

Originally, this spice, which comes from the ginger family, has been recognized to have a healing effect on many disease progression, although some remained only in the clinical trial phase.

However, the transition from traditional medicine to modern plug was not difficult. This spice with flowers and broad leaves grows in tropical climates.

Its color and taste are used by putting it in pasta, rice, vegetables, meat dishes and salads. Curcumin has been proven to be sensitive to light, so it is recommended that biological samples containing curcumin should be protected from light [ 67 ].

Studies are underway to increase its bioavailability after oral ingestion, as its absorption from the gastrointestinal tract is poor and most of it is excreted in the feces [ 68 ].

Its antioxidant properties are due to the methoxy, phenoxy and carbon—carbon double bonds in its structure. Even though its metabolic rate and elimination are high, its bioavailability is limited.

However, in the development phase of many diseases, cytokines, it plays an important role by regulating growth factors, kinases, transcription factors and enzymes.

Its molecular activity on signal transduction and redox reactions has always been a curiosity. High-level methoxylation and low-level hydrogenation of curcumin content increase free radical scavenging ability [ 68 ].

Curcumin is one of the spices with the highest antioxidant and anti-inflammatory component [ 2 , 12 ]. The antioxidant effect of curcumin is based on reducing TNFα and IL-1 expression and establishing balance with ROS.

Curcumin, other than being beneficial for wound healing, also has an antibacterial effect by controlling the inflammatory response. Curcumin induces apoptosis of inflammatory cells and thus shortens the inflammatory phase.

It accelerates healing by increasing collagen synthesis and fibroblast migration in the early phase of wound healing. However, forms suitable for topical use are not yet available. In vivo and in vitro studies on this subject continue. Therefore, it is much more effective to add oral forms of curcumin to the diet for wound healing at this stage [ 69 ].

There are studies showing that curcumin reduces the proliferation and invasion of tumor cells [ 70 ]. It has been examined that curcumin is a biologically active agent that increases cancerous cell apoptosis in head—neck, pancreatic and colorectal cancer patients [ 70 , 71 , 72 , 73 ]. Curcumin is also a good source of ω-3 fatty acids and α-linolenic acid.

It prevents atherosclerosis by reducing the level of LDL in the blood, preventing lipoperoxidation, and reducing cholesterol levels [ 74 ]. It is mostly because of this effect that it is used as a common cooking spice in developed countries where the consumption of saturated fatty acids is greatly increased.

Curcumin supplementation is recommended for foods during both prevention and treatment of cardiovascular diseases in which atherosclerosis plays a major role.

Curcuminoids reduced blood sugar, partly due to their effect of reducing free fatty acids, and in addition, in studies on rodent models, they prevent the reduction in antioxidant capacity caused by diabetes.

As a result, it has been reported to have an antidiabetic effect in patients with insulin-resistant type-II diabetes and in in-vivo studies [ 75 , 76 ]. Cumin Cuminum cyminum is a well-known culinary spice that is often used in mealtimes.

Its oblong-shaped seeds have a strong aromatic scent and a warm bitter flavor. It is widely grown in Central Asia, Pakistan, India, Iran and China. It is traditionally used as an antiseptic agent. It is also widely used in digestive disorders such as dyspepsia and diarrhea [ 72 ].

Its bioactive components are terpenes, phenols and flavonoids. Thanks to these components, it has been proven that it has free radical scavenging and metal chelating properties [ 77 ].

It is a spice with anti-inflammatory and antioxidant properties [ 12 ]. Animal studies are available showing the hypolipidemic and antidiabetic effects of cumin [ 78 ]. Experimental studies have been conducted to support the effect of cumin on renal ischemia—reperfusion injury [ 79 , 80 ].

It also has antibacterial and potent antimicrobial activity [ 66 , 77 ]. Cumin seeds also have immunostimulating, gastric protective, hepatoprotective, nephroprotective, and neuroprotective activities [ 81 ]. The most specific feature of cinnamon, which is an evergreen tree, is its aromatic scent.

Cinnamon, which is also widely traded, is frequently consumed in Iran in the form of traditional tea. It is used to prevent lipid oxidation of bakery products such as cakes, so that it prevents the taste of foods [ 82 ].

It is a spice with a pronounced antioxidant and anti-inflammatory effect [ 12 ]. It has been observed that consuming it especially in tea form is beneficial in the treatment of diseases related to oxidative stress.

It has also been presented to have a sedative effect in many human studies [ 83 ]. Cinnamon, acting like insulin, increases insulin receptor kinase activity and stimulates glycogen synthase activity.

Thus, it exerts antidiabetic effect [ 82 , 84 ]. Spices such as cinnamon have started to be included in prescriptions as an additional treatment, due to the toxic side effects of diabetes medications and balance problems due to long-term use.

In these studies, which accelerated the development of multiple antibiotic resistances, antibacterial effects on factors such as bacillus subtilis, Staphylococcus aureus , Bacillus cereus , Escherichia coli , salmonella typhi, Pseudomonas aeruginosa , Listeria monocytogenes , and fungal effects such as aspergillus monocytogenes, aspergillus monocytogenes are also known [ 85 ].

In addition, NF-κB, which is known to be effective in cancer development acts an anticancer by inhibiting the production of IL-1β and TNF-α. Cinnamon is beneficial in lowering triglycerides and LDL cholesterol by affecting the blood lipid profile through the poliphenols in its structure [ 86 ].

The effect of polyphenols here is achieved by inhibiting hepatic lipid peroxidation. In this way, by cleaning hydroxy and fatty acid radicals and chelates, providing the metabolic balance of fat and carbohydrates, cinnamon has turned into a functional nutrition.

With a slightly bitter but strong aroma, this root can be used in powder or ground form. It can be consumed in brine, drying, canned or fresh [ 20 ].

Among these are terpenes, polysaccharides, lipids, but especially gingerol, physiological effects are the most intense [ 20 , 87 ]. The proportion of gingerol is higher in fresh ginger than the dried form, so consuming fresh is more important for its antioxidant effect [ 20 ]. Studies mention the effects of ginger on cardioprotective, anti-inflammatory, neuroprotective, antinausea and antiobesity.

Its anti-inflammatory effects have been demonstrated in the treatment of osteomyelitis, arthritis and rheumatism [ 89 ]. Ginger, which has increased glutathione levels and suppress lipid peroxidation during its anti-inflammatory effects, is widely used as a food flavor in developed countries for colds, migraine attacks and gastrointestinal disorders.

Its antimicrobial effects are related to its lipophilic property, making the fungal walls and cytoplasmic membrane permeable. Antibacterial effects on species such as Staphylococcus aureus , Streptococcus pyogenes , Streptococcus pneumoniae and haemophilus have been proved on various animal and human studies.

The most stable metabolite, 6-gingerol derivative, has been observed to have an antinause effect by blocking 5-hydroxy tryptophan and serotonin-mediated vagal afferent neurons in patients used after chemotherapy, nephrectomy and cesarean operations [ 90 , 91 ].

It is obtained from the ripe fruits of Piper nigrum L [ 27 ]. Black pepper has a very common pharmaceutical use in the world [ 14 ]. It is cultivated in tropical regions, especially in India, Malaysia, Asia and Indonesia [ 12 , 27 ]. It is among the best-selling spices on the market in some countries like India [ 14 , 92 ].

Black pepper contains five phenolic acids piperettine, piperanine, piperylin A, piperolein B and pipericine amide with antioxidant effects [ 12 , 13 , 27 ]. Additionally, it contains alkamides, piptigrine, wisanine and dipiperamide [ 13 ]. These phenolic components have a damaging effect by preventing the growth of the bacterial membrane, and their antimicrobial activity occurs through this mechanism [ 12 ].

These compounds are non-greasy, odorless, tasteless and exhibit stronger antioxidant activity than α-tocopherol [ 27 ]. The composition in the form of essential oil has antimicrobial activity [ 12 ].

The quality of black pepper varies depending on piperine causing bitterness and the essential oils responsible for its aroma [ 12 , 27 ]. Piperine is a green crystalline clear substance that was first isolated in This alkaloid is a compound that gives the pepper its bitterness.

The nature of piperine, which is its active basic component, is known in detail, and its effectiveness in alternative medicine has been clearly proven [ 13 , 14 , 21 ]. Its content, piperine, is a bioactive component with known beneficial effects on human health [ 13 , 14 ].

Piperine is absorbed by passive diffusion in the gastrointestinal tract and has a short clearance time [ 13 ]. In a study of industrial microwaving of black pepper, it was determined that no change was observed in the antioxidant properties of this herb [ 50 ].

It has antioxidant, antimicrobial and antipyretic properties [ 27 ]. Antidepressant, antifungal, anti-inflammatory, analgesic, anticarcinogenic, antithyroid activities are some of the important pharmacological effects of black pepper [ 13 , 14 , 93 ].

Its anti-inflammatory effect has been detected on rats in many experimental studies. Black pepper accelerates the digestion process, increases digestive enzymes, gastric acid and bile acid secretion, and shortens the food transit time. Piperine significantly reduces cell death, brain edema, and post-reperfusion proinflammatory cytokines in rats.

It has decreased hippocampal cell death after ethylcholine aziridinium ion administration in rats [ 21 ]. Piperine has reduced arthritis pain in animal models. Piperine supplementation reduces muscle damage when given before and after exercise.

Piperine reduces histamine release and eosinophil infiltration in animal models. However, it suppresses allergic airway inflammation and airway hypersensitivity. Piperine increases energy expenditure in animal experiments, activates the sympathetic nervous system, causes thermogenesis, increases catecholamine levels, and activates adrenal sympathetic nerves [ 13 ].

In a study, it was examined that lipid peroxidation was delayed in pork meat with the addition of black pepper [ 13 , 94 ]. Piperine prevented lipid accumulation in mouse macrophages. Alternatively, it has been determined to transform into foamy cells in animal studies, which can reduce fat accumulation in the arterial wall [ 13 ].

Capsaicin is an alkaloid. Among its recently discovered ingredients are capsiate and dihydrocapsiate [ 13 ]. The beneficial effects of red pepper have been documented long before.

In vitro and experimental studies of red pepper and capsaicin have proved potential antioxidant and anti-inflammatory effects of it against oxidative stress in various tissues and organs [ 13 ].

This spice type has the ability to induce apoptosis in major type cancers. It has been presented that capsaicin treatment in gastic cancer cells MGC and cervical cancer cells HeLa prevented the G1 phase in cell cycle analysis.

In another study conducted in vitro, it has been determined that it has a protective effect on rat hippocampal neurons, reduces hippocampal death after global ischemia, decreases the size of cerebral infarction after bilateral arterial occlusion in mice, and decreases the infraction volume in neonatal rats ligated in unilateral carotid arteries after hypoxia [ 21 ].

However, capsaicin regulates energy metabolism and has beneficial effects on the cardiovascular system, with its antioxidant and antiplatelet effects.

In a clinical study conducted on humans, it was determined that 5 grams of red pepper Capsicum frutescens lowered blood glucose levels and maintained healthy insulin levels. In the short-term use of red pepper, it has been observed that body mass index contributes to management, decreases energy and fat intake, increases body heat production thermogenesis , increases body metabolic rate, decreases the conversion of fat cells to mature cells adipogenesis and increases fat oxidation.

Capsaicin has been detected to be gastroprotective in patients with peptic ulcer disease. Capsaicin reduces acid secretion, induces alkaline mucous stimulation particularly by affecting gastric mucosal blood flow and contributes to ulcer healing [ 13 ].

In a study comparing antioxidant effects, it was stated that the strongest antioxidant effect was in rosemary and curcumin, followed by herbs such as cinnamon, saffron, sage, and thyme [ 2 , 27 , 46 ]. Shahidi et al. asserted that the antioxidant activities of clove, sage, thyme and ginger in meat oil were concentration-dependent [ 95 ].

They stated that among these substances, the most effective was clove, and the least effective spices were ginger and thyme [ 95 ]. Pizzale et al. found that, on average, the antioxidant activity of sage species Salvia officinalis and fruticosa was higher than thyme species Origanum onites and indercedens in their study [ 96 ].

Another study proved that chloroform extract of dried musk sage Salvia sclarea has higher antioxidant activity than acetone extract, and both extracts have higher total antioxidant activities than α-tocopherol [ 27 ]. Nakatani et al. determined that black pepper is more effective than synthetic antioxidants such as BHT and BHA [ 97 ].

In another study, the antioxidant properties of curcuminoids were investigated, and it was determined that the antioxidant capacity of these extracts was equivalent to ascorbic acid [ 98 ].

When evaluated in terms of the density of total phenolic compounds, it has been observed that rosemary and thyme have higher phenolic content than other herbs.

Also, it was presented that fresh plants have more intense phenolic content than dried plants [ 9 ]. Correspondingly, it is thought that the most potent antioxidants are fresh rosemary and curcumin, and it may be suggested to increase the consumption of these products.

Since each spice contains a wide range of phenols, many of them can provide synergistic effects with each other. The formulations of different herbs and spices were tested in vivo and in vitro, and their antimicrobial effects were compared [ 12 ]. It is predicted that the antioxidant effect increases significantly when thyme essential oil and vitamin E are mixed in half so that there is a synergistic effect between thyme essential oil and vitamin E [ 27 ].

It has been indicated that meats are effectively protected against Listeria monocytogenes with the combined use of curcumin and thyme [ 12 ]. In an experimental animal study, it was observed that when capsaicin 0. Since piperine increases the absorption of various drug and food sources, it increases their bioavailability when used with other antioxidants.

It increases the absorption of compounds such as coenzyme-Q, curcumin and polyphenol. Piperine shows its effect by decreasing the intestinal and hepatic metabolism of curcumin. In some studies, it has been presented that piperine increases the bioavailability of resveratrol in vivo by inhibiting its metabolism.

In this way, it ensures that additional resveratrol doses are not required [ 13 ]. Therefore, the combined use of herbs and spices with appropriate formulations can be recommended.

Herbs and spices used in cooking, increasing the nutritional value of foods and extending the storage time are highly interesting compounds with antioxidant properties due to their bioactive content, showing beneficial effects on human health.

Interest in natural antioxidants in plants around the world is increasing day by day, with the widespread use of natural additives in the food industry.

Therefore, herbs and spices have become the most important focus of research for the study of natural antioxidants. Since ancient times, herbs and spices have been used in alternative medical treatments due to their antimicrobial, anti-inflammatory and antioxidative effects.

Although the use of herbs and spices in food and treatment has been available for a long time, research on this subject is limited to the recent past. In addition to the poor antioxidant features of animal origin foods, the antioxidant power of plant-based foods is much higher.

There are over 1. Although they are very small in terms of weight and volume, they have a feature of increasing the value and antioxidant content of foods.

Thanks to the studies conducted on this subject, the application strategies of phytochemical antioxidants in the diet can be determined, and chronic diseases related to oxidative stress such as cancer, cardiovascular diseases, hypertension, hyperlipidemia, inflammation and diabetes can be prevented or their effects can be reduced.

Various synthetic and natural products are used in the food industry to cope with dietary oxidative stress. Hence, there is a need for optimized studies of natural antioxidant products that can be used as food preservatives in the food industry.

The authors declare that there is no conflict of interest, and there have been no sources of funding. Licensee IntechOpen. This chapter is distributed under the terms of the Creative Commons Attribution 3. Edited by Viduranga Y. Open access peer-reviewed chapter Use of Selected Antioxidant-Rich Spices and Herbs in Foods Written By Perçin Karakol and Emin Kapi.

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Impact of this chapter. Abstract Free radicals are chemicals that play a role in the etiopathogenesis of ischemia—reperfusion injury. Keywords antioxidant food herb plant review spice supplement.

Introduction It is known that cell or tissue damage is related to free reactive oxygen radicals ROS; reactive oxygen species and associated nitrogen degradation products [ 1 , 2 , 3 , 4 , 5 ]. References 1. Bozkurt M, Kapi E, Kulahci Y, Gedik E, Ozekinci S, Isik FB, Celik Y, Selcuk CT, Kuvat SV.

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Journal of Biomedical Science. Habtemariam S. Evidence-Based Complementary and Alternative Medicine. Nieto G, Ros G, Castillo J. 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? Clove Syzygium aromaticum. Summary: Clove is an antioxidant rich food that also shows antimicrobial, digestive, pain-relieving, and anti-inflammatory benefits.

Oregano Origanum vulgare. Rosemary Salvia rosmarinus. Summary: Beyond being an antioxidant rich herb, rosemary has been found to improve cognitive function, mood, stress, and anxiety. Cinnamon Cinnamomum verum.

Turmeric Curcuma longa. Summary: Turmeric works to benefit inflammation, blood sugar levels, allergies, and cardiovascular health alongside its antioxidant effects.

Peppermint Mentha x piperita. Summary: Peppermint is an antioxidant rich herb that has also been found to stimulate circulation, support digestion, release tension, and lower pain.

Charles, D. Antioxidant Properties of Spices, Herbs and Other Sources. Germany: Springer New York. Cortés-Rojas DF, de Souza CR, Oliveira WP. Clove Syzygium aromaticum : a precious spice. Asian Pac J Trop Biomed. doi: PMID: ; PMCID: PMC de Oliveira JR, Camargo SEA, de Oliveira LD.

Rosmarinus officinalis L. rosemary as therapeutic and prophylactic agent. J Biomed Sci. Leyva-López N, Gutiérrez-Grijalva EP, Vazquez-Olivo G, Heredia JB.