The authors studied a number of widely used cooking and medicinal herbs to evaluate them for antioxidant properties. Some of the herbs had 1000 times as much antioxidant activity as others of the herbs. They concluded that herbs have significant antioxidant activity in our diets.
Oregano, sage, peppermint, garden thyme, lemon balm, clove, allspice and cinnamon as well as Chinese medicinal herbs, Cinnamomi cortex and Scutellaria radix all had high levels of antioxidants on testing. They may even be a better food source of antioxidants than fruits, berries, cereals and vegetables according to the authors.
Herbs have been the basis of nearly all medicines until the 19th century. The authors report that herbs are still in 40% of prescription drugs.
CONCLUSION: Herbs have been underestimated as sources of antioxidants in our diets. The authors report high levels of antioxidants in the above listed herbs.
To read the author’s abstract of the article click on the link to the title of the article above.