Herbs commonly used in the kitchen for seasoning are a good source of nutritional antioxidants, according to research published in the Journal of Nutrition (2003; 133(5):1286-90). Seasonings like sage, clove, oregano, lemon balm, peppermint, garden thyme, allspice and cinnamon are very high in antioxidants. Antioxidants exist in very high concentrations in the seasonings (greater than 75 mmol per 100 grams). The seasonings may even be a better source of antioxidants than many foods.
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