For the longest time, herbs have been a staple in every kitchen because they add flavor to our cooking. They make our food more tasty, adding depth to its flavor. But are you aware that herbs are not only good in the kitchen, but it also provides us with health benefits because of their antioxidant properties?

Researchers from the Department of Agriculture of the United States have conducted a study which supports the antioxidant claim of herbs, and could also help fight the development of cancer. Yes, you read that right. Herbs boast of antioxidants which is very beneficial in counteracting the ill-effects brought about by free radicals – substances that causes the body more harm than good. Free radicals are being thought to be responsible for premature aging, cancer development and cell damage which can cause other health conditions too. They are the by-products of the oxidative process and as much as possible, we would want to lessen its effects on the human body. Free radicals are neutralized by antioxidants so the more antioxidants we take in inside our body, the more free radicals are neutralized, the healthier our body becomes.

According to the researchers, herbs display higher antioxidant activity as compared to spices such as garlic, vegetables and fruits. The findings of the study were published in the Journal of Agricultural and Food Chemistry. The lead researcher, Dr. Shiow Y. Wang, said that some of the herbs must be regarded as vegetables and that people should start using more herbs as flavor enhancer instead of utilizing artificially prepared chemicals or table salt.

Conditions that may Benefit from Antioxidants

To better understand the latest craze surrounding antioxidants, it would be best to know what kind of health conditions can benefit from eating antioxidant rich foods. Conditions such as heart disease; premature aging; neurological conditions such as Parkinson’s Disease and Alzheimer’s Disease; and even cancer have been said to benefit from the intake of foods rich in antioxidants. However, more studies have to be conducted to significantly support these claims and to further establish the role of antioxidants in the prevention, management and treatment of the mentioned conditions.

Antioxidant-Rich Herbs

Numerous studies have been made regarding fruits and vegetables and their antioxidant content. Aside from fruits and vegetables however, herbs are packed with just as much, or even more, antioxidants than the usual fruits and vegetables that we are so familiar with. Here is a list of antioxidant-rich herbs which can bring you health benefits. If you still don’t have these planted in your herb garden, it is best that you start growing them now.

• Oregano

  In the research study conducted by the USDA research, oregano came out as the number one herb with the highest antioxidant activity. When compared with potatoes and fruits such as apples, oranges and blueberries, the oregano herb reigned supreme. This was revealed by Dr. Wang. The rosmarinic acid found in oregano, as well as in other herbs, is said to be the one responsible for its high antioxidant activity. Half a teaspoon of oregano has been said to contain as much antioxidants as 3 cups of spinach, and one tablespoon of the herb contain as much antioxidants as a medium-sized apple. It’s simply amazing how something so small can do so much.

• Dill

  Coming in a close second is dill. The dill plant is a rich source of potassium, sodium, magnesium, iron, phosphorus, carbohydrates and protein. Trace amounts of zinc, niacin and riboflavin can also be found in the plant. The dill plant’s antioxidant activity has been compared to those of quercetin, alpha-tocopherol and ascorbic acid. It has been known to possess anti-microbial properties, anti-cancer effects, lipid-lowering capabilities as well as gastric protection. To incorporate dill into your diet, you may use the leaves when you are making a salad and its seeds can be made into a tea or it may be used in making breads, salads and soups.

• Thyme

  Thyme is commonly used in cooking because of its wonderful smell, adding aromatic flavor to food. It has also been used in natural medicine because of its ability to soothe respiratory conditions such as chest congestion, bronchitis and cough. Another important feature of thyme is its antioxidant content. Flavonoids are antioxidants that are very much abundant in thyme. These flavonoids are called thymonin, luteolin, naringenin and apigenin. These flavonoids, plus thyme’s high manganese content, makes it as one of the top six herbs when it comes to antioxidant content.

• Rosemary

  The rosemary herb is called as a super antioxidant because of its wonderful effects to the human body. It has shown potential in preventing DNA mutations, especially in the bronchial cells and in the liver. Mutations in the DNA can lead to the development and growth of cancer. Furthermore, the rosemary can also help protect the skin against skin cancer. The health benefits associated with the rosemary herb can be attributed to its antioxidant components – ursollic acid and carnosol.

  Other health benefits one can get from rosemary include its ability to boost the memory, fight candidiasis, improve circulation, relieve muscle pain, prevent bad breath, reduce fever and relieve an upset stomach.

• Peppermint

  Aside from being a rich source of vitamin A, vitamin C and manganese, peppermint is also rich in antioxidants. Monoterpene is abundant in peppermint, and it is said to help in the fight against cancer. The phytonutrient has the potential of stopping the growth of tumors found in the liver, pancreas and mammary glands in animals.

  Peppermint can also help clear nasal congestion, soothe an upset stomach and has anti-microbial properties which halt the growth of bacteria such as methicillin-resistant Staphylococcus aureus, E. coli, salmonella and H. pylori.

• Cinnamon

  Cinnamon is said to contain five times as much antioxidants as a half cup of blueberries. A teaspoon of cinnamon can lower bad cholesterol and high blood pressure levels. Researchers from the US Department of Agriculture found out that cinnamon reduced lymphoma and leukemia cancer cells’ proliferation inside the body. Cinnamon also contains calcium, iron, fiber and manganese.

Sources
sciencedaily.com
grit.com
zhion.com
whfoods.com
bodyecology.com
whfoods.com
examiner.com