An overview of spices and herbs as natural antioxidant sources

Abstract

Antioxidants are abundant in spices and herbs. Over 2000 years have passed since spices and herbs were used for aroma, colour and flavour. In addition to being used to preserve foods and beverages, they have phytochemicals that have been shown to preserve food and beverages. Spices and herbs contain excellent antioxidant activity, which makes them extremely effective antioxidants. As whole spices or ground herbs, extracts, encapsulated products, or emulsions, spices and herbs have been used as antioxidants. Additionally, spices and herbs are all natural, an appealing quality for consumers, along with their effectiveness as antioxidants. Foods can be controlled by adding spices and herbs to reduce lipid oxidation. Spices and herbs will continue to be effective antioxidants in the future, and possible trends are also discussed.