The Smallest Plant May Pack the Biggest Punch: Survey Finds Most People Unaware of Health Potential of Herbs and Spices
More than half of the meal preparers surveyed say they add herbs and spices to every meal and an additional 36 percent of those polled add herbs and spices to meals at least once or twice a week.
06/12/06 While most people use herbs and spices, many are unaware that these plant foods are also powerful sources of antioxidants that may have disease-fighting capabilities, according to the results of a recent national survey conducted by an independent polling organization and sponsored by the Gourmet Garden line of squeezable herbs and spices.
More than half of the meal preparers surveyed say they add herbs and spices to every meal and an additional 36 percent of those polled add herbs and spices to meals at least once or twice a week. However, when asked about the health benefits of herbs and spices, most respondents did not realize that many common herbs and spices used to make foods taste good might also be good for them.
"While we've known for a long time that fruits and vegetables and other plant foods are high in antioxidants, herbs and spices have been overlooked as a potentially powerful source of antioxidants, vitamins and minerals," says Dr. David Heber, Director, UCLA Center for Human Nutrition.
New research that studied the antioxidant concentration in more than 1,000 foods and beverages commonly consumed in the U.S. shows that herbs and spices are actually higher in antioxidant capacity compared to many fruits and vegetables on an ounce-per-ounce basis. The study, by a collaboration of Norwegian and U.S. scientists, reported that cloves have the highest antioxidant content (125.5 millimoles per 100 grams), followed by oregano, ginger, cinnamon and turmeric.
"Emerging research suggests that herbs and spices may aid in the prevention of cardiovascular disease and cancer, and the high levels of antioxidants and phytonutrients found in herbs and spices may boost the antioxidant properties of other healthy foods as well," added Dr. Heber. In fact, one study found that adding herbs and spices increased the antioxidant capacity of the meal by 200 percent.
There is an extensive library of research showing herbs and spices, such as garlic, may help reduce cardiovascular risk by lowering cholesterol and by anti-inflammatory properties; several herbs including turmeric, lemongrass, basil, parsley, rosemary and mint have been shown to aid in the prevention of cancer. Herbs and spices also appear to work to maintain health by controlling inflammation, bolstering the immune system, aiding digestion and managing nausea. Their anti-inflammatory properties also seem to support bone and joint health and relieve pain.
Other survey findings included: 1) More than 60 percent of those polled used herbs and spices to replace less healthy ingredients in food; 2) More than 60 percent of respondents use herbs and spices most often on dishes containing meat, poultry and fish while another 20 percent add them to soups and stews; and 3) An overwhelming majority (90 percent) said that they would use herbs and spices more if they knew they offered a health benefit.
