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      Antioxidant Activity of Spices and Their Impact on Human Health: A Review

      review-article
      Author(s): 1 , 1 , 2 , 2 , 3 , *
      Publication date (Electronic):
      Journal: Antioxidants
      Publisher: MDPI
      Keywords: antioxidants, spices, herbs, flavonoids, polyphenols

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          Abstract

          Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals. Spices and herbs are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color. Due to their excellent antioxidant activity, spices and herbs have also been used to treat some diseases. In this review article, the chemical composition and antioxidant activity of spices and culinary herbs are presented. The content of flavonoids and total polyphenols in different spices and herbs are summarized. The applications of spices and their impacts on human health are briefly described. The extraction and analytical methods for determination of antioxidant capacity are concisely reviewed.

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          Antioxidant activity of plant extracts containing phenolic compounds.

          Marja P Kähkönen, Anu I Hopia, Heikki J Vuorela … (1999)
          The antioxidative activity of a total of 92 phenolic extracts from edible and nonedible plant materials (berries, fruits, vegetables, herbs, cereals, tree materials, plant sprouts, and seeds) was examined by autoxidation of methyl linoleate. The content of total phenolics in the extracts was determined spectrometrically according to the Folin-Ciocalteu procedure and calculated as gallic acid equivalents (GAE). Among edible plant materials, remarkable high antioxidant activity and high total phenolic content (GAE > 20 mg/g) were found in berries, especially aronia and crowberry. Apple extracts (two varieties) showed also strong antioxidant activity even though the total phenolic contents were low (GAE < 12.1 mg/g). Among nonedible plant materials, high activities were found in tree materials, especially in willow bark, spruce needles, pine bark and cork, and birch phloem, and in some medicinal plants including heather, bog-rosemary, willow herb, and meadowsweet. In addition, potato peel and beetroot peel extracts showed strong antioxidant effects. To utilize these significant sources of natural antioxidants, further characterization of the phenolic composition is needed.
          Article 0 comments Cited 536 times – based on 0 reviews     Review now
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            Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements.

            Ronald Prior, Xianli Wu, Karen Schaich (2005)
            Methods available for the measurement of antioxidant capacity are reviewed, presenting the general chemistry underlying the assays, the types of molecules detected, and the most important advantages and shortcomings of each method. This overview provides a basis and rationale for developing standardized antioxidant capacity methods for the food, nutraceutical, and dietary supplement industries. From evaluation of data presented at the First International Congress on Antioxidant Methods in 2004 and in the literature, as well as consideration of potential end uses of antioxidants, it is proposed that procedures and applications for three assays be considered for standardization: the oxygen radical absorbance capacity (ORAC) assay, the Folin-Ciocalteu method, and possibly the Trolox equivalent antioxidant capacity (TEAC) assay. ORAC represent a hydrogen atom transfer (HAT) reaction mechanism, which is most relevant to human biology. The Folin-Ciocalteu method is an electron transfer (ET) based assay and gives reducing capacity, which has normally been expressed as phenolic contents. The TEAC assay represents a second ET-based method. Other assays may need to be considered in the future as more is learned about some of the other radical sources and their importance to human biology.
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              Antioxidant activity and phenolic compounds in 32 selected herbs

              A WOJDYLO, J. Oszmiański, R CZEMERYS (2007)
              Article 0 comments Cited 335 times – based on 0 reviews     Review now
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                Author and article information

                Journal
                Journal ID (nlm-ta): Antioxidants (Basel)
                Journal ID (iso-abbrev): Antioxidants (Basel)
                Journal ID (publisher-id): antioxidants
                Title: Antioxidants
                Publisher: MDPI
                ISSN (Electronic): 2076-3921
                Publication date (Electronic): 15 September 2017
                Publication date Collection: September 2017
                Volume: 6
                Issue: 3
                Electronic Location Identifier: 70
                Affiliations
                [1 ]International Analytical Center of Zelinsky Institute of Organic Chemistry of Russian, Academy of Science, 119991 Moscow, Russia; yashinchrom@ 123456mail.ru (A.Y.); yashin@ 123456interlab.ru (Y.Y.)
                [2 ]Department of Research & Development, VDF FutureCeuticals, Inc., Momence, IL 60954, USA; Susan.Xia@ 123456futureceuticals.com
                [3 ]Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
                Author notes
                [* ]Correspondence: bnemzer@ 123456futureceuticals.com ; Tel.: +7-815-507-1427
                Article
                Publisher ID: antioxidants-06-00070
                DOI: 10.3390/antiox6030070
                PMC ID: 5618098
                PubMed ID: 28914764
                SO-VID: 37b53251-e5b6-45ca-b322-0155f3d6644d
                Copyright © © 2017 by the authors.
                License:

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                Date received : 30 May 2017
                Date accepted : 08 September 2017
                Categories
                Subject: Review

                Keywords: antioxidants,spices,herbs,flavonoids,polyphenols
                Data availability:
                Keywords: antioxidants, spices, herbs, flavonoids, polyphenols

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