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Oxidative Stress Markers and Inflammation: The Role of Spices and Herbs

Spices and herbs are complex mixtures of natural antioxidants, phytochemicals, vitamins, and minerals. They contain more than 2000 phytonutrients such as capsaicin (chili pepper), curcumin (turmeric), eugenol (cinnamon, clove, and nutmeg), gingerol (ginger), piperine (black pepper), rosmarinic acid (basil, rosemary, lemon balm), and thymol (thyme). Many of these compounds have antioxidant properties and contribute to the total antioxidant intake of usual diets, sometimes at even higher concentrations than fruits, berries, vegetables, and cereals. 1 The in vitro antioxidant activity of various spices, herbs, and foods is shown in the Table. Many experts believe that the use of spices and herbs in cooking and at the table should be encouraged, because many contain antioxidants that may help reduce oxidative stress. Oxidative stress is mediated by free radicals that promote the oxidation of cell lipids, DNA, and proteins 2 and also activate inflammatory reactions, thus damaging cells and tissues. 3 Oxidative stress is a characteristic of aging and most chronic diseases such as heart disease, cancer, obesity, diabetes, arthritis, and neurodegenerative diseases such as Parkinson disease and Alzheimer disease. The effects of oxidative stress may be lessened by eating a diet rich in naturally occurring antioxidants. 4