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| Antioxidants | ||||
Antioxidants are a group of vitamins, minerals and herbs that help to increase our bodies natural enzyme antioxidants that scavenge & neutralize free radicals. Free radicals are unstable molecules that steal electrons from other molecules and damage normal cells.The primary antioxidants are beta carotene, vitamins A, C & E, selenium, zinc, manganese, copper and bioflavonoids. Super Foods are foods that are rich in antioxidants: Apricot, artichoke, blueberry, all other berries, broccoli, brussel sprouts, cabbage, cherries, citrus, “greens” (beet, collard, kale, mustard, turnip, etc.), lemons, soybeans, tangerines, tomatoes. "Antioxidants in Herbs", A study at the U.S.D.A. measured the phenolic content and antioxidant activity of 27 culinary herbs and 12 medicinal herbs under laboratory conditions. The medicinal herbs that did well; periwinkle, gingko biloba, garden sage, St. John's Wort, valerian, and sweet Annie all have significant antioxidant content. Fresh culinary herbs: Oregano was found to have 42x more antioxidants than apples, 30x more than potatoes, 12x more than oranges & 4x more than blueberries. One tablespoon of fresh oregano has the same free-radical fighting power as one medium-sized apple. Oregano had up to 20x more antioxidant value than the other herbs tested. Dill, thyme, rosemary, peppermint also have high anti-oxident activity.
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| The research showed that herbs contribute greatly to the intake of antioxidants. 1 gram of culinary herbs can contain 1 mmol of antioxidants. Culinary herbs are a better source of antioxidants than other fruit, vegetables and cereals (with the exception of blueberries). | |
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High in |
High in AMINO ACIDS |
| Musk mallow seed Onionweed Musk thistle Cucumber Sunflower Pearl lupin Blond psyllium |
Love lies bleeding Quinoa Maca Sesame grass Triticale |
| High in Omega-3 fatty acids: | |
Alfalfa, Almonds, Angelica, Anise, Apple, Apricot, Avocado, Banana, Basil, Beans, Beetroot, Bilberry, Blackberry, Black Cohosh, Blue Cohosh, Broccoli, Burdock, Capsicum, Carrot, Catnip, Cayenne, Celery, Chamomile, Chervil, Chickweed, Chicory, Comfrey, Cucumber, Dandelion, Dates, Dulse, Echinacea, Eyebright, Fennel, Fenugreek, Ginger, Ginseng, Goldenseal, Horehound, Horseradish, Horsetail, Kelp, Kidney beans, Lemongrass, Lentils, Lettuce, Lima beans, Liquorice, Mango, Marshmallow, Milk Thistle, Mullein, Mustard, Nettle, Nuts, Oats, Paprika, Parsley, Passionfruit, Peach, Pear, Peas, Peppermint, Pineapple, Plantain, Pokeweed, Potato, Prunes, Pumpkin seeds, Radish, Raisins, Raspberry, Red Clover, Rhubarb, Rice, Rosehip, Rosemary, Sarsaparilla, Scullcap, Sesame seeds, Sheep Sorrel, Shepherd’s Purse, Slippery Elm, Soya beans, Spinach, Strawberry, Thyme, Tomato, Uva Ursi, Watercress, Whole grains, Yarrow, Yellow Dock, Yerba Mate, ZucchiniNon-plant sources: Liver, beef, lamb, poultry, clams, oysters, mussels. fish. Eggs. Blackstrap molasses. Brewer’s yeast. Cooking acidic foods such as tomatoes in cast-iron pots. |
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.............................(mmol/100g) |
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Cinnamomi Cortex |
120 |
Always consult a Naturopath or Physician for diagnosis, confirmation & dosage recommendations before using herbs for medicinal purposes. Use of herbs should be stopped during pregnancy and lactation. This page is for informational use only. It's not to be used to diagnose or treat any medical conditions. Know the facts about the plant material you use. *This is not a full list of all possible interactions or side effects of all drugs or herbs. |
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