Study published in the American Journal of Clinical Nutrition reported that 12 spices constituting cloves, oregano, ginger, cinnamon, turmeric, basil, mustard seed, curry powder, paprika, chili powder, parsley or black pepper have ousted the highly acclaimed antioxidant foods, blueberries, and dark chocolate and red wine. Facts provided by the report claims that the spices and herbs are rich in vitamins, folic acid, potassium and curcumin, which in return equip the system with required antioxidants.
By way of comparison, earlier studies have shown that oregano has 42 times more antioxidant activity than apples, 30 times more than potatoes, 12 times more than oranges and 4 times more than blueberries. The research also claims herbs and spices to be the quickest and most concentrate source of antioxidants.
Optimum benefit from herbs and spices can be tapped only from custom made, home-cooked foods, for the very reason that processed foods do not tap the functionality of healthy herbs and spices. This will make the American diners settle for homemade stews with natural and bolder flavors rather than processed foods with synthetic sauces.
