Antioxidant properties herbs

Annatto provides color in cheese, butter, margarine, and microwave popcorn. It is often used as a substitute for the expensive herb saffron. It also has antioxidant properties. 

Benefits Japanese studies in the 1980s showed that the polyphenol components had antioxidant properties similar to superoxide dismutase (SOD), an enzyme that is a free radical scavenger and is thought to slow down the ageing process. The herb has less tannin than oriental tea, so tastes less bitter, and it is caffeine free. 

The accessibility of natural phenolic compounds has opened up the intriguing possibility that one could apply these compounds in foods, cosmetics, and other lipid-containing systems. Rosemary and sage are well known for the highest antioxidant activity among herbs, and their extracts are used in foods because of the strong antioxidant properties. 

The strong antioxidant activity of plant material from rosemary and sage leaves compared to other herbs was already recognized by Chipault et al. (1952). The antioxidant properties of rosemary and sage are extensively documented and well related to the phenolic diterpenes. 

In the present work, a combination of three chemiluminescence (CL) methods is used, based on lumino 1-dependent CL for registering antioxidant properties of ethanol extract of Crataegus oxycantha leaves and flowers. Sources of the most reactive ROS - hypochlorite and hydroxyl radical were used, as well as a HRP/H2O2 system. There is information that this plant favourably influences cardiovascular diseases and other conditions related to free-radical pathology.3 5 Regarding some other Crataegus species, information has been obtained that they show antioxidant activity in some model systems, which is one of the possible explanations of the curative effect of these herbs.6... 

Several herbal remedies are thought to be helpful in AD. Ginkgo biloba is a common herb tliat appears to increase blood flow to the brain and has antioxidant properties. The herb is available over tlie counter, but there are no standards in the United States to regulate its quality of effectiveness. No one should take tliis or any otlier herb for AD without first consulting with tlie primary care provider. When ginkgo biloba is used with otlier dru, such as with warfarin or high doses of vitamin E, tliere is a risk for increased bleeding. 

Guerra, M.C., E. Speroni, M. Broccoli, et al. 2000. Comparison between Chinese medical herb Pueraria lobata crude extract and its main isoflavone puerarin antioxidant properties and effects on rat liver CYP-catalysed dmg metabolism. Life Sci. 67(24) 2997-3006. 

The levels and bioavailability of phytochemicals in plant foods such as legumes, cereals, vegetables, herbs and fraits can be greatly affected by processing such as fermentation. This subsequently leads to increased antioxidant properties, which may be benehcial for treatment and/or prevention of diseases such as atherosclerosis and cancer. Thus fermentation, especially with probiotics (functional microbes), can serve as an important process not only for preservation but also for production of functional foods with enhanced bioactive and antioxidant properties. 

Dorman, H.J.D., Peltoketo, A., Hiltunen, R., and Tikkanen, M.J. 2003. Characterisation of the antioxidant properties of de-odourised aqueous extracts from selected Lamiaceae herbs. Food Chemistry, SS(2), 255-262. 

Basil is another Lamiaceae herb primarily used for culinary purposes and it is grown in subtropical regions all over the world with nearly 150 different species. However, different cultures have traditionally used basil as a means to treat warts, constipation, kidney malfunctions, bronchitis, and sore throats (Javanmardi et al 2003 Vieira and Simon 2000). Evaluations of secondary metabolites in basil have revealed an array of phytochemicals that include monoterpenes, sesquiterpenes, and aromatic compounds (Juliani and Simon 2002). Ethanolic extracts and preparation of essential oils from a variety of basil species were shown to have high antioxidant properties in vitro (Juliani and Simon... 

Triantaphyllou, K., Blekas, G., and Boskou, D. 2001. Antioxidative properties of water extracts obtained from herbs of the species Lamiaceae. International journal of food sciences and nutrition, 52(4), 313-7. 

Alves-Silva, J.M., Dias dos Santos, S.M., Pintado, M.E., Pdrez-Alvarez, J.A., Femandez-Lopez, J., Viuda-Martos, M. 2013. Chemical composition and in vitro antimicrobial, antifungal and antioxidant properties of essential oils obtained from some herbs widely used in Portugal. Food Control, 32, 371-378. 

The use of antioxidants dates back to ancient times, when herbs and spices were used in food preservation. A number of plant food materials have antioxidant properties. Particularly effective plants are rosemary and sage, but oregano, thyme, cloves, turmeric, oatmeal and other materials are also effective. Natural antioxidants (mainly derived from plant extracts) often have limited use, because they may resemble the odour of the plant or may have a bitter taste. An overview of natural antioxidants occurring in significant food materials is given in Table 10.20. The issue of natural and synthetic antioxidants approved in the EU as food additives is addressed in Section 11.2.2. 

In conclusion, berries and herbs contain large numbers of flavonoids and phenolics with antioxidant properties. Different flavonoids and phenolics contribute to antioxidant activity depending on their chemical structure and concentration. This study revealed that berries and herbs are effective potential sources of natural antioxidants. Consumption of berry crops and herbs indeed is beneficial to our health. The relevance of this information to the human diet is summarized by Rice-Evans and Miller (i) who state that total antioxidant potential of fruits and vegetables is more important than levels of any individual specific antioxidant constituent. Therefore, supplementing fhiits, vegetables and herbs with a balanced diet should have beneficial health effects. 

Flavonoids in the diet have been widely promoted as important antioxidant contributors. Their neuroprotective properties, because of this effect, have been demonstrated by several workers. However, they have also been demonstrated to have MAOI activity and this has been proposed as part of the explanation of the use of the common herb, St Johns Wort, Hypericum perforatum L., as an antidepressant. This dual role has now been proposed for a variety of flavonoids, such as kaempferol (22) from the leaves of Ginkgo biloba L., a widely used herbal product which has been suggested as a preventative agent against neurodegeneration. Quercetin (23), similarly, has also shown to inhibit MAO-B " and reverse the effects of induced catalepsy, which mimics the bradykinesia associated with PD. Tangeretin (24) also inhibits MAO-B and crosses the blood brain barrier in a rat model. 

The infusion of spices and herbs not only gives vermouth its unique flavor and aroma but also imparts medicinal properties. Some of the benefits ascribed to vermouth are given in Table 8.1. Feher and Lugasi (2004) compared the antioxidant characteristics of young vermouth with three red, three white, and one rose wine. Consumption of one unit (100 mL) of vermouth provided 220 mg polyphenolics, whereas wine in the same quantity was reported to have 35 mg. Polyphenolic compounds are reported to play a substantial role in protection against oxidative stress. 

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