Antioxidants in Herbs

Antioxidants in Herbs 

Though herbs are a subset of vegetables, they are often not considered for their nutritional value. Similar to other plant foods, herbs are rich in vitamins, minerals and phytochemicals, which have antioxidant properties. Antioxidants help fight inflammation through neutralizing free radicals that cause damage to cells. Dried herbs have higher antioxidant levels than fresh herbs. 

Here we highlight 3 antioxidants in herbs and ways to cook with them.

Phenolic acids

• What herbs contain phenolic acids? Clove, sage, thyme

• How can you cook with food sources of phenolic acids? Sprinkle dried thyme on proteins such as salmon before baking or in vegetable dishes like zoodles or spaghetti squash with mushrooms.

Curcumin

• What herbs contain curcumin? Turmeric

• How can you cook with food sources of curcumin? Sprinkle turmeric on vegetables such as cauliflower before roasting or blend into a creamy sauce with tahini.

Flavonoids

• What herbs contain flavonoids? Oregano, rosemary, sage, thyme

• How can you cook with food sources of flavonoids? Roast nuts and seeds and potatoes with rosemary or blend into a creamy dip with white beans.

Reference

Embuscado M E. Spices and herbs: Natural sources of antioxidants - a mini review. Journal of Functional Foods. 2015;18(B):811-819.