Many herbs used to flavour our foods have more antioxidant power than berries, fruits and vegetables, according to a recent study by the Agricultural Research Service (ARS), the chief scientific research agency of the USDA.

A report by Food Ingredients Online says that herbs are a good sources of antioxidants, with potency vary ing depending on species and growing conditions.' Researchers at the ARS Fruit Laboratory at Beltsville, evaluated a variety of fresh culinary and medicinal herbs grown under the same environmental conditions at the same location.

A total of 27 culinary herbs and 12 medicinal herbs were tested for their antioxidant potency. Three different types of oregano – Mexican, Italian and Greek Mountain – scored highest in antioxidant activity, which was stronger than that of vitamin E. The findings of this study were published in the November issue of the Journal of Agricultural Food and Chemistry.

Several other culinary herbs – among them rose geranium, sweet bay, dill, purple amaranth and winter savory also showed strong antioxidant activity.

'But it was about one-half to one-third as potent as that of the oreganos,' stated the report. 'The medicinal herbs generally scored lower in antioxidant activity, suggesting that their health benefits mostly stem from other functions of the body.' Food Ingredients Online added that the highest scorer in the study – the Mexican oregano (Poliomintha longiflora) – is used in traditional and Southwest recipes. Its flavour is slightly stronger than Italian oregano, which is used to season meats, egg dishes, soups and vegetables. Greek Mountain oregano had the third highest score.

Foods that score high in antioxidant capacity may protect cells and their components from oxidative damage.

'The thesis that oxidative damage culminates in many of the maladies of aging is well accepted in the health community,' according to Food Ingredients Online.

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