Natural Antioxidants from Herbs and Spices

The demand for natural antioxidants from herbs continues to grow because people are concerned about the side effects from synthetically produced antioxidants. Food is a natural resource for antioxidants. Traditionally, herbs and spices were used in food for their aroma and zest. They were insufficient as standalone food that did not provide human body the much needed nutrition as the protein and carbohydrates from pulses and grains do.

Antioxidants are chemical substances that keep free radicals in control. The antioxidants can be derived both naturally and synthetically. Antioxidants neutralize the free radicals that are known to cause damage to the cells in our body. Oxidation is a prominent factor leading to chronic diseases and fatal deaths.

Everything would have been fine with synthetically derived elements but the antioxidants in our body do not work with them naturally. They require simulation, here is where the redox signalling comes in picture.

Redox signaling molecules are created in a human body naturally. Every cell in our body uses them as cellular messengers. An inherent cellular communication of this living organism is essential for the human physiology. Without redox signaling there would be no activation of the antioxidants stored in human body.

Herbs and Spices play an equal role in providing antioxidants to the body and reducing oxidative stress. Antioxidants are in no way simple chemicals. Our body produces a variety of antioxidants. To name a few, there are antioxidants enzymes, glutathione, glutaredoxine and so on…

Artificial supplements could never cover the entire gamut of antioxidants and hence there is sometimes no positive effect from body when a person takes a dose of synthetic antioxidant. However, when herbal supplements are taken, the potential benefits of rich and diverse antioxidants are obvious.

Plant evolution for millions of years have evolved with many complex combinations and types of antioxidants. Herbs and spices are the richest source to these natural antioxidants and are very important to human physiology.

Dragon’s blood herb from Peru tops the chart. Indian herbs Triphala, Amalaki and Arjuna and traditional Japanese Kampo medicine ‘Goshuyu-tou’ comes next.

All other herbs and spices contain the highest density of antioxidants compared to meat and other vegetarian food. Tea and fruits are other sources of natural antioxidants that terminate deadly ROS (Reactive Oxygen Species) attacks.

Barring spices, tea, fruits and veggies it essentially means culinary herbs such as mint, oregano, rosemary, thyme, basil, sage, dill, chives, parsley and all other herbs are excellent resources of antioxidants and we must continue to use them in our cuisines fresh or dried. Point to note is fresh and raw herbs continue to bring the most impressive content of antioxidants.