Even a small amount of fresh herbs can double or even quadruple the antioxidant power of a meal. The abilities of oregano to decrease chromosomal damage from radiation and marjoram to affect hormone levels in women with PCOS are put to the test.
An elegant experiment is described in which the blood of those eating different types of spices—such as cloves, ginger, rosemary, and turmeric—is tested for anti-inflammatory capacity.
Even nine servings of fruits and vegetables a day may not reach the minimum recommended intake of antioxidants if one doesn’t make the right choices.
Natural monoamine oxidase enzyme inhibitors in fruits and vegetables may help explain the improvement in mood associated with switching to a plant-based diet.
Measuring the effects of a plant-based diet on the expression of hundreds of different genes at a time, a research group found that an antioxidant-rich portfolio of plant foods such as berries, pomegranates, purple grapes, red cabbage, oregano, and walnuts was able to significantly modify the regulation of genes in the blood of volunteers.
Some herbs and spices—including cinnamon, cloves, lemon balm, marjoram, oregano, and peppermint—are so rich in antioxidants that just a small pinch can go a long way.
