Herbs and spices functional role information

Information for herbs and spices functional role in our free herbs and spices resources collection.

Herbs and spices functional role

Herbs and spices are not just valuable in adding flavour to foods. Their antioxidant activity also helps to preserve foods from oxidative deterioration, increasing their shelf–life. There has been increasing research in the role of herbs and spices as natural preservatives. As an example, ground black pepper has been found to reduce the lipid oxidation of cooked pork. Table below illustrates the range of antioxidants isolated from herbs and spices.

Antioxidants also play a role in the body's defence against cardiovascular disease, certain (epithelial) cancers and other conditions such as arthritis and asthma. Phenolic compounds such as flavonoids may help to protect against cardiovascular disease and intestinal cancer (black pepper, oregano, thyme and marjoram). Gingerol in ginger is also an intestinal stimulant and promoter of the bioactivity of drugs. Capsaicin in chilli pepper is an effective counter-irritant used in both pharmaceuticals and cosmetics. Fenugreek, onion and garlic help lower cholesterol levels. A number of spices have also been identified as having antimicrobial properties. Individual pages in this site deal with research on the functional role of particular spices.

• Quality specifications
• International quality specifications
• American Spice Trade Association (ASTA)
• Quality tests
• Quality assurance systems
• Essential oils

• Turmeric
• Herbs and spices reference
• ISO list of plant spices
• The trade in spices
• Spice producing areas
• Spice flavours

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