Antioxidants can be divided into three groups by their mechanism:
(1) primary antioxidants, which function essentially as free radical terminators (scavengers)
(2) secondary antioxidants, which are important preventive antioxidants that function by retarding chain initiation.
(3) tertiary antioxidants, which are concerned with the repair of damaged biomolecules.
Antioxidants are added to foods to preserve the lipid components from quality deterioration. Natural Antioxidants also play a role in defence mechanisms of the body against cardiovascular diseases, cancer, arthritis, asthma, diabetes etc.
Many herbs and spices are known as excellent sources of natural antioxidants, and consumption of fresh herbs in the diet may therefore contribute to the daily antioxidant intake.
Phenolic compounds are the primary antioxidants present in spices.
Oleoresins of Essential oils, Rosemary, Karpuravalli, Omum (thyme), Marikozhundhu (marjoram), Jathipathiree (sage), Thulasi (basil), vendayam (fenugreek), fennel, coriander, bell pepper, fruits and vegetables are also possess antioxidant properties better than those of the synthetic antioxidant BHT.
Synthetic antioxidants like butylated hydroxy anisole (BHA), butylated hydroxy toluene (BHT), propyl gallate (PG) aand tert-butyl hydroquinone (TBHQ) are the ones commonly used. Due to the suspected action of these compounds as promoters of carcinogenesis, there is growing demand for natural anti-oxidants.
Spice and Antioxidants:
Black pepper-Phenolic amides, flavonoids
Ginger-Gingerol
Tumeric-Curcumin
Red pepper-Capsaicin
Chilli pepper-Capsaicin, capsaicinol
Clove-Eugenol
Rosemary-Carnosic acid, carnosol,
rosemarinic acid, rosmanol
Sage-Carnosol, carnosic acid, rosmanol,
rosmarinic acid
Oregano-Derivatives of phenolic acid,
flavonoids, tocopherols
Thyme-Carvacrol thymol, p-cymene,
caryophyllene, carvone borneol
Summer savory-Rosmarinic acid, carnosol,
carvacrol, thymol
Marjoram-Flavanoides
Allspice-Pimentol
The antioxidant capacity of the food is measured in ORAC (Oxygen radical absorbance capacity). A healthy Immune System requires 3000 -5500 ORAC of antioxidants per day from the food.
Some Fruits and Vegetables:
(ORAC Value/100 gm)
Spinach – 1260
Eggplant – 390
Corn – 400
Beet root – 840
Broccoli cooked – 890
Raw broccoli – 3,083
Red cabbage cooked,– 3,145
Raw gooseberries – 3,277
Oranges – 750
Red grapes – 739
Cherries – 670
Kiwi fruit- -602
Raw figs – 3,383
Strawberries – 1540
All types of raw peanuts – 3,166
Almond – 4,454
Dried peaches to 40% moisture – 4,222
Raisins- 2830
Cranberries, raw – 9090
Clove powder – 314,446
Cinnamon powder – 267,536
Oregano powder – 200,129
