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
Open AccessReview

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.
Antioxidants 2017, 6(3), 70; https://doi.org/10.3390/antiox6030070
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)
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
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.

Article Access Map by Country/Region

1
Back to TopTop