Next Article in Journal
Phytochemical Constituents, Health Benefits, and Industrial Applications of Grape Seeds: A Mini-Review
Next Article in Special Issue
The Role of Food Antioxidants, Benefits of Functional Foods, and Influence of Feeding Habits on the Health of the Older Person: An Overview
Previous Article in Journal
A Possible Indicator of Oxidative Damage in Smokers: (13Z)-Lycopene?
Previous Article in Special Issue
Evaluating Modern Techniques for the Extraction and Characterisation of Sunflower (Hellianthus annus L.) Seeds Phenolics
Article Menu
Issue 3 (September) cover image

Export Article

Open AccessReview
Antioxidants 2017, 6(3), 70; doi:10.3390/antiox6030070

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

1
International Analytical Center of Zelinsky Institute of Organic Chemistry of Russian, Academy of Science, 119991 Moscow, Russia
2
Department of Research & Development, VDF FutureCeuticals, Inc., Momence, IL 60954, USA
3
Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
*
Author to whom correspondence should be addressed.
Received: 30 May 2017 / Revised: 14 August 2017 / Accepted: 8 September 2017 / Published: 15 September 2017
(This article belongs to the Special Issue Dietary Antioxidants and Health Promotion)
View Full-Text   |   Download PDF [3173 KB, uploaded 15 September 2017]

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. View Full-Text
Keywords: antioxidants; spices; herbs; flavonoids; polyphenols antioxidants; spices; herbs; flavonoids; polyphenols
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Yashin, A.; Yashin, Y.; Xia, X.; Nemzer, B. Antioxidant Activity of Spices and Their Impact on Human Health: A Review. Antioxidants 2017, 6, 70.

Show more citation formats Show less citations formats

Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Antioxidants EISSN 2076-3921 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top