Spices Extraction and seasonings
Spices are groups of food adjunct that have been in use for thousands of years to enhance the sensory quality of food. Apart from flavouring, spices are also used in botanicals, beverages, preservatives, pharmaceutical and other industries. Since, each of the spices possesses more than one health beneficial property and there is also a possibility of synergy among them in their action, using spice in diet can make life not only more spicy but also more healthy.
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 flavour, aroma and colour. 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.