Antioxidant Properties of Spices, Herbs and Other Sources

587 Pages·2013·15.27 MB·English

Antioxidant Properties of Spices, Herbs
and Other Sources

Denys J. Charles
Antioxidant Properties
of Spices, Herbs
and Other Sources
http://avaxho.me/blogs/ChrisRedfield
Denys J. Charles
Frontier Natural Products Co-op
Norway, IA , USA
ISBN 978-1-4614-4309-4 ISBN 978-1-4614-4310-0 (eBook)
DOI 10.1007/978-1-4614-4310-0
Springer New York Heidelberg Dordrecht London
Library of Congress Control Number: 2012946741
© Springer Science+Business Media New York 2013
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Contents
Part I
1 Introduction ............................................................................................ 3
2 Antioxidant Assays ................................................................................. 9
3 Natural Antioxidants ............................................................................. 39
4 Sources of Natural Antioxidants and Their Activities ........................ 65
Part II
5 Ajowan .................................................................................................... 141
6 Allspice .................................................................................................... 145
7 Angelica ................................................................................................... 151
8 Anise ........................................................................................................ 159
9 Anise Star ................................................................................................ 165
10 Asafoetida ............................................................................................... 169
11 Basil ......................................................................................................... 173
12 Bay ........................................................................................................... 181
13 Capsicum ................................................................................................ 189
14 Caraway .................................................................................................. 199
15 Cardamom .............................................................................................. 207
16 Celery Seed ............................................................................................. 213
17 Chervil ..................................................................................................... 221
v
vi Contents
18 Chives ...................................................................................................... 225
19 Cinnamon................................................................................................ 231
20 Clove ........................................................................................................ 245
21 Coriander ................................................................................................ 255
22 Cumin ...................................................................................................... 265
23 Curry Leaf .............................................................................................. 273
24 Dill ........................................................................................................... 281
25 Fennel ...................................................................................................... 287
26 Fenugreek ............................................................................................... 295
27 Garlic ....................................................................................................... 305
28 Geranium ................................................................................................ 329
29 Ginger ...................................................................................................... 335
30 Horseradish ............................................................................................ 347
31 Hyssop ..................................................................................................... 353
32 Juniper .................................................................................................... 357
33 Lavender ................................................................................................. 363
34 Lemon Balm ........................................................................................... 371
35 Lemongrass ............................................................................................. 377
36 Licorice .................................................................................................... 385
37 Marjoram Sweet ..................................................................................... 393
38 Mustard ................................................................................................... 401
39 Myrtle ...................................................................................................... 409
40 Nigella ...................................................................................................... 415
41 Nutmeg .................................................................................................... 427
42 Onion ....................................................................................................... 435
43 Oregano ................................................................................................... 449
44 Black Pepper ........................................................................................... 459
45 Peppermint ............................................................................................. 469
46 Pomegranate ........................................................................................... 477
47 Poppy ....................................................................................................... 489
Contents vii
48 Rosemary ................................................................................................ 495
49 Saffron ..................................................................................................... 509
50 Sage .......................................................................................................... 521
51 Savory ...................................................................................................... 531
52 Spearmint ................................................................................................ 537
53 Tarragon ................................................................................................. 545
54 Thyme ...................................................................................................... 553
55 Turmeric ................................................................................................. 563
56 Vanilla ..................................................................................................... 581
Index ................................................................................................................ 589
Part I
Part II
Chapter 1
Introduction
N atural antioxidants (AH) are more readily acceptable than synthetic antioxidants.
Recently, much focus has been given to the involvement of active oxygen and free
radicals in aging and in disease processes like heart disease, in fl ammation, arthritis,
immune system impairment, and cancer (Cai et al. 2004 ; Kaefer and Milner 2008 ;
Huang et al. 2010 ) . Oxidative stress is de fi ned by an imbalance between increased
levels of reactive oxygen species (ROS) and a low activity of antioxidant mecha-
nisms. An increased oxidative stress can induce damage to the cellular structure and
potentially destroy tissues. The oxidative damage to cellular components has been
found to be responsible for a number of chronic diseases including cancer. It has
been shown beyond any doubt that these damaging events are caused by free radi-
cals. The free radicals identi fi ed to induce such oxidative damages are the reactive
oxygen species (ROS) and reactive nitrogen species (RNS). ROS and RNS are nor-
mally generated by tightly regulated enzymes, such as NO synthase (NOS) and
NAD(P)H oxidase isoforms, respectively. The ROS and RNS like the superoxide,
hydrogen peroxide and singlet oxygen, and other free radicals like nitrogen free
radical are generated in the human body from various factors both inside and out-
side sources. The cumulative production of ROS/RNS through either endogenous or
exogenous factors is termed oxidative stress and is common for many types of can-
cer cells that are linked with altered redox regulation of cellular signaling pathways.
The production of excess ROS and RNS, and other radicals, has been shown to be
involved in the oxidative deterioration of food products and to be inducers of tissue
injury in several pathological conditions including cardiovascular diseases, cancer,
atherosclerosis, diabetes, neurodegenerative diseases like Alzheimer and Parkinson,
ischemic reperfusion injuries, rheumatoid arthritis, and aging (Fenkel and Holbrook
2000 ; Govindarajan et al. 2 005 ; Valko et al. 2 006, 2007 ) . The reactive oxygen spe-
cies (ROS) capable of causing damage to DNA have been postulated to promote
carcinogenesis, coronary heart diseases, and other health problems related to
advancing age. ROS are produced during normal physiological events and they can
initiate the peroxidation of membrane lipids causing accumulation of lipid perox-
ides. They induce oxidative damage to lipids, carbohydrates, proteins, and nucleic
D.J. Charles, Antioxidant Properties of Spices, Herbs and Other Sources, 3
DOI 10.1007/978-1-4614-4310-0_1, © Springer Science+Business Media New York 2013