Herbs commonly used in the kitchen for seasoning are a concentrated source of dietary antioxidants, according to research published in the Journal of Nutrition (2003;133(5):1286–1290). Seasonings such as sage, clove, oregano, lemon balm, peppermint, garden thyme, allspice, and cinnamon were found to contain very high antioxidant concentrations.
In laboratory analysis, antioxidant levels in these seasonings exceeded 75 mmol per 100 grams, making them more concentrated sources of antioxidants than many commonly consumed foods. While they are used in small amounts, herbs and spices can meaningfully contribute to overall dietary antioxidant intake.
