2013 Book Antioxidantpropertie

Antioxidant Properties of Spices, Herbs and Other Sources Denys J. Charles Antioxidant Properties of Spices, Herbs and Other Sources Denys J. Charles Frontier Natural Products Co-op Norway, IA , USA ISBN 978-1-4614-4309-4 ISBN 978-1-4614-4310-0 (eBook) DOI 10.1007/978-1-4614-4310-0 Springer New York Heidelberg Dordrecht London Library of Congress Control Number: 2012946741 © Springer Science+Business Media New York 2013 This work is subject to copyright. All rights are reserved by the Publisher, whether the whole or part of the material is concerned, speci fi cally the rights of translation, reprinting, reuse of illustrations, recitation, broadcasting, reproduction on micro fi lms or in any other physical way, and transmission or information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed. Exempted from this legal reservation are brief excerpts in connection with reviews or scholarly analysis or material supplied speci fi cally for the purpose of being entered and executed on a computer system, for exclusive use by the purchaser of the work. Duplication of this publication or parts thereof is permitted only under the provisions of the Copyright Law of the Publisher’s location, in its current version, and permission for use must always be obtained from Springer. Permissions for use may be obtained through RightsLink at the Copyright Clearance Center. Violations are liable to prosecution under the respective Copyright Law. The use of general descriptive names, registered names, trademarks, service marks, etc. in this publication does not imply, even in the absence of a speci fi c statement, that such names are exempt from the relevant protective laws and regulations and therefore free for general use. While the advice and information in this book are believed to be true and accurate at the date of publication, neither the authors nor the editors nor the publisher can accept any legal responsibility for any errors or omissions that may be made. The publisher makes no warranty, express or implied, with respect to the material contained herein. Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com) Contents Part I 1 Introduction ............................................................................................ 3 2 Antioxidant Assays ................................................................................. 9 3 Natural Antioxidants ............................................................................. 39 4 Sources of Natural Antioxidants and Their Activities ........................ 65 Part II 5 Ajowan .................................................................................................... 141 6 Allspice .................................................................................................... 145 7 Angelica ................................................................................................... 151 8 Anise ........................................................................................................ 159 9 Anise Star ................................................................................................ 165 10 Asafoetida ............................................................................................... 169 11 Basil ......................................................................................................... 173 12 Bay ........................................................................................................... 181 13 Capsicum ................................................................................................ 189 14 Caraway .................................................................................................. 199 15 Cardamom .............................................................................................. 207 16 Celery Seed ............................................................................................. 213 17 Chervil ..................................................................................................... 221 v vi Contents 18 Chives ...................................................................................................... 225 19 Cinnamon................................................................................................ 231 20 Clove ........................................................................................................ 245 21 Coriander ................................................................................................ 255 22 Cumin ...................................................................................................... 265 23 Curry Leaf .............................................................................................. 273 24 Dill ........................................................................................................... 281 25 Fennel ...................................................................................................... 287 26 Fenugreek ............................................................................................... 295 27 Garlic ....................................................................................................... 305 28 Geranium ................................................................................................ 329 29 Ginger ...................................................................................................... 335 30 Horseradish ............................................................................................ 347 31 Hyssop ..................................................................................................... 353 32 Juniper .................................................................................................... 357 33 Lavender ................................................................................................. 363 34 Lemon Balm ........................................................................................... 371 35 Lemongrass ............................................................................................. 377 36 Licorice .................................................................................................... 385 37 Marjoram Sweet ..................................................................................... 393 38 Mustard ................................................................................................... 401 39 Myrtle ...................................................................................................... 409 40 Nigella ...................................................................................................... 415 41 Nutmeg .................................................................................................... 427 42 Onion ....................................................................................................... 435 43 Oregano ................................................................................................... 449 44 Black Pepper ........................................................................................... 459 45 Peppermint ............................................................................................. 469 46 Pomegranate ........................................................................................... 477 47 Poppy ....................................................................................................... 489 Contents vii 48 Rosemary ................................................................................................ 495 49 Saffron ..................................................................................................... 509 50 Sage .......................................................................................................... 521 51 Savory ...................................................................................................... 531 52 Spearmint ................................................................................................ 537 53 Tarragon ................................................................................................. 545 54 Thyme ...................................................................................................... 553 55 Turmeric ................................................................................................. 563 56 Vanilla ..................................................................................................... 581 Index ................................................................................................................ 589 Part I Chapter 1 Introduction Natural antioxidants (AH) are more readily acceptable than synthetic antioxidants. Recently, much focus has been given to the involvement of active oxygen and free radicals in aging and in disease processes like heart disease, in fl ammation, arthritis, immune system impairment, and cancer (Cai et al. 2004 ; Kaefer and Milner 2008 ; Huang et al. 2010 ) . Oxidative stress is de fi ned by an imbalance between increased levels of reactive oxygen species (ROS) and a low activity of antioxidant mecha- nisms. An increased oxidative stress can induce damage to the cellular structure and potentially destroy tissues. The oxidative damage to cellular components has been found to be responsible for a number of chronic diseases including cancer. It has been shown

Load more