Antioxidant Activity of Spices and Their Impact on Human Health: A Review

Overview

Journal Antioxidants (Basel)

Date 2017 Sep 16

PMID 28914764

Citations 89

Authors

Alexander Yashin

Yakov Yashin

Xiaoyan Xia

Boris Nemzer

Affiliations

Soon will be listed here.

Abstract

Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals. Spices and herbs are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color. Due to their excellent antioxidant activity, spices and herbs have also been used to treat some diseases. In this review article, the chemical composition and antioxidant activity of spices and culinary herbs are presented. The content of flavonoids and total polyphenols in different spices and herbs are summarized. The applications of spices and their impacts on human health are briefly described. The extraction and analytical methods for determination of antioxidant capacity are concisely reviewed.

Citing Articles

The development of a food-group, tree classification method and its use in exploring dietary associations with metabolic dysfunction-associated Steatotic liver disease (MASLD) and other health-related outcomes in a UK population.

Alawadi A, Vijay A, Grove J, Taylor M, Aithal G Metabol Open. 2025; 25:100351.

PMID: 39991490 PMC: 11847284. DOI: 10.1016/j.metop.2025.100351.

Impact of nanoemulsion of Ajwain-cardamom essential oils on Mortadella sausage quality during chilling (4°C) storage.

Taherzadeh E, Arianfar A, Mahdian E, Mohseni S Heliyon. 2025; 11(1):e41643.

PMID: 39866456 PMC: 11759640. DOI: 10.1016/j.heliyon.2025.e41643.

Suppressing Effect of Flavonoid Compounds on Lipids Photooxidation of Sheep Red Blood Cells and Oleic Acid Photooxidation.

Hajimohammadi M, Sheikh Mahboobi F, Wu H Food Sci Nutr. 2024; 12(12):10405-10411.

PMID: 39723064 PMC: 11666813. DOI: 10.1002/fsn3.4539.

The Effect of Ultrasound and Lactic Acid Fermentation on the Selected Quality Parameters and Bioactive Compounds Content in Fermented Pumpkin ( L.).

Radziejewska-Kubzdela E, Kidon M, Kowiel A, Waszkowiak K, Szymandera-Buszka K, Bednarek M Molecules. 2024; 29(23).

PMID: 39683745 PMC: 11643695. DOI: 10.3390/molecules29235586.

Assessing the fate of fatty acid esters of hydroxy fatty acids, diglycerides and monoacetyldiacylglycerides in grilled ruminant meats marinated with unfiltered beer-based marinades.

Manful C, Pham T, Wheeler E, Nadeem M, Adigun O, Walsh N J Food Drug Anal. 2024; 30(2):234-251.

PMID: 39666301 PMC: 9635906. DOI: 10.38212/2224-6614.3406.

References

Xu D, Li Y, Meng X, Zhou T, Zhou Y, Zheng J . Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources. Int J Mol Sci. 2017; 18(1). PMC: 5297730. DOI: 10.3390/ijms18010096. View

Cazzola R, Camerotto C, Cestaro B . Anti-oxidant, anti-glycant, and inhibitory activity against α-amylase and α-glucosidase of selected spices and culinary herbs. Int J Food Sci Nutr. 2010; 62(2):175-84. DOI: 10.3109/09637486.2010.529068. View

Islam S, Nasrin S, Khan M, Hossain A, Islam F, Khandokhar P . Evaluation of antioxidant and anticancer properties of the seed extracts of Syzygium fruticosum Roxb. growing in Rajshahi, Bangladesh. BMC Complement Altern Med. 2013; 13:142. PMC: 3691922. DOI: 10.1186/1472-6882-13-142. View

Viuda-Martos M, Ruiz-Navajas Y, Fernandez-Lopez J, Perez-Alvarez J . Spices as functional foods. Crit Rev Food Sci Nutr. 2011; 51(1):13-28. DOI: 10.1080/10408390903044271. View

Kim S, Bommareddy A, Singh S . Garlic constituent diallyl trisulfide suppresses x-linked inhibitor of apoptosis protein in prostate cancer cells in culture and in vivo. Cancer Prev Res (Phila). 2011; 4(6):897-906. PMC: 3107923. DOI: 10.1158/1940-6207.CAPR-10-0323. View

Srinivasan K . Dietary spices as beneficial modulators of lipid profile in conditions of metabolic disorders and diseases. Food Funct. 2013; 4(4):503-21. DOI: 10.1039/c2fo30249g. View

Shim S, Yi H, Kim Y . Bioaccessibility of flavonoids and total phenolic content in onions and its relationship with antioxidant activity. Int J Food Sci Nutr. 2011; 62(8):835-8. DOI: 10.3109/09637486.2011.552881. View

Villegas I, Sanchez-Fidalgo S, Alarcon de la Lastra C . New mechanisms and therapeutic potential of curcumin for colorectal cancer. Mol Nutr Food Res. 2008; 52(9):1040-61. DOI: 10.1002/mnfr.200700280. View

Randhawa M, Alghamdi M . Anticancer activity of Nigella sativa (black seed) - a review. Am J Chin Med. 2011; 39(6):1075-91. DOI: 10.1142/S0192415X1100941X. View

10.

Naidu K, Thippeswamy N . Inhibition of human low density lipoprotein oxidation by active principles from spices. Mol Cell Biochem. 2002; 229(1-2):19-23. DOI: 10.1023/a:1017930708099. View

11.

Renzulli C, Galvano F, Pierdomenico L, Speroni E, Guerra M . Effects of rosmarinic acid against aflatoxin B1 and ochratoxin-A-induced cell damage in a human hepatoma cell line (Hep G2). J Appl Toxicol. 2004; 24(4):289-96. DOI: 10.1002/jat.982. View

12.

Izawa H, Kohara M, Aizawa K, Suganuma H, Inakuma T, Watanabe G . Alleviative effects of quercetin and onion on male reproductive toxicity induced by diesel exhaust particles. Biosci Biotechnol Biochem. 2008; 72(5):1235-41. DOI: 10.1271/bbb.70705. View

13.

Kundu J, Na H, Surh Y . Ginger-derived phenolic substances with cancer preventive and therapeutic potential. Forum Nutr. 2009; 61:182-192. DOI: 10.1159/000212750. View

14.

Vasanthi H, Parameswari R . Indian spices for healthy heart - an overview. Curr Cardiol Rev. 2011; 6(4):274-9. PMC: 3083808. DOI: 10.2174/157340310793566172. View

15.

Cao J, Liu Y, Jia L, Jiang L, Geng C, Yao X . Curcumin attenuates acrylamide-induced cytotoxicity and genotoxicity in HepG2 cells by ROS scavenging. J Agric Food Chem. 2008; 56(24):12059-63. DOI: 10.1021/jf8026827. View

16.

Yao Y, Sang W, Zhou M, Ren G . Phenolic composition and antioxidant activities of 11 celery cultivars. J Food Sci. 2010; 75(1):C9-13. DOI: 10.1111/j.1750-3841.2009.01392.x. View

17.

Al-Suhaimi E, Al-Riziza N, Al-Essa R . Physiological and therapeutical roles of ginger and turmeric on endocrine functions. Am J Chin Med. 2011; 39(2):215-31. DOI: 10.1142/S0192415X11008762. View

18.

Srinivasan K . Antioxidant potential of spices and their active constituents. Crit Rev Food Sci Nutr. 2013; 54(3):352-72. DOI: 10.1080/10408398.2011.585525. View

19.

Vallverdu-Queralt A, Regueiro J, Martinez-Huelamo M, Rinaldi Alvarenga J, Leal L, Lamuela-Raventos R . A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay. Food Chem. 2014; 154:299-307. DOI: 10.1016/j.foodchem.2013.12.106. View

20.

Choi I, Cha H, Lee Y . Physicochemical and antioxidant properties of black garlic. Molecules. 2014; 19(10):16811-23. PMC: 6270986. DOI: 10.3390/molecules191016811. View