Herbal Knights

One of the greatest antioxidants is clove Syzygium aromaticum. In a well publicized study (Niwano et al., 2010) over a thousand herbs were tested for antioxidant activity to find potential alternatives for food preservation under heated and non-heated applications. Clove bud extract performed well as one of the four top polyphenol containing herbs. It is believed that phenolic compounds act as antioxidants. A 2009 study (Viuda-Martos et al.) showed clove ranking highest in free radical scavenging and polyphenol content . In 2007 a study (Ydav & Bhatnagar), showed clove out-performing other tested spices for the same scavenging ability. A most recent study (Aisha etal, 2011) tested the leaves, stems and bark of clove rather than clove bud to see if the other parts of the plant yielded similar results of antioxidant value. All parts ranked high in both antioxidant potential and phenolic content with clove bark taking the lead. Finally, a study (Halvorson etal., 2006) ranked over one-thousand food samples for the USDA National Food and Nutrient Analysis Program. In this study clove was number one in antioxidant content. Though admitting more studies are needed, the authors suggest that eating foods high in antioxidants could assist the body in fighting free-radical damage and oxidative stress. The authors hope the comprehensive food table will assist scientists in further testing of this hypothesis.

Note that clove oil can cause harm if taken in excess because it is highly concentrated, and it can cause irritation for some people. It's toxic constituent is eugenol. According to the American College of Healthcare Sciences (2011), all oils containing phenols can be toxic to the liver, therefore not overdoing consumption of clove oil is very important. It shouldn't be used if there is liver disease or in pregnancy, especially first trimester. As in all discussion of using essential oils, because of their extreme concentration, you should consult your primary health provider before using them, or a properly qualified and trained aromatherapist. I mention all this because it is important to always use herbal products with common sense and knowledge because of their potency. But it is because of this potency of many beneficial constituents within plant essential oils that can be so helpful for maintaining health.

Other herbs and essential oils (from herbs) that have shown antioxidant capabilities are basil Ocimum basilicum, black pepper Piper nigrum, cayenne, cinnamon Cinnamomum zeylanicum, cilantro and coriander (seeds) Coriander sativum, dill Anethum graveolens, ginger Zingiber officinalis, helichrysum (Immortelle) Helichrysum angustifolium, marjoram Origanum majorana, mustard seeds Brassica nigra, nutmeg Myristica fragrans, parsley Petroselinium crispum, rosemary Rosmarinus offcinalis, thyme Thymus vulgaris, turmeric Curcuma longa, and vetiver Vetiveria zizanioides.

As time goes on, we will discuss more about the above herbs and their attributes. Until then, please comment as you feel inspired to do so! Until next time, be balanced!

Resources:

Aisha, A.F.A., Nassar, Z. D., Siddiqui, M. J., Abu-salah, K. M., Alrokayan, S. A., Ismail, Z., & Majid, A.S. (2011). Evaluation of antiangiogenic, cytotoxic and antioxidant effects of syzygium aromaticum l. extracts. Asian Journal of Biological Sciences 4 (3): 282-290. 

Halvorson, B. L., Carlsen, M. H., Phillips, K. M., Bøhn, S. K., Holte, K., Jacobs, D. R., & Blomhoff, R (2006). Content of  redox-active compounds (ie, antioxidants) in foods consumed in the United States. American Journal of Clinical Nutrition 84: 95-135.

Mateljan, G.; The world's healthiest foods; Seattle: George Mateljan Foundation: 2007; pp. 694-715.

Niwano, Y., Saito, K., Yoshizaki, F.,, Masahiro, K., & Ozawa, T. (2011). Extensive screening for herbal extracts with potent antioxidant properties. Journal of Clinical Biochemistry Nutrition 48 (1):78-84.

Peterson, D., American College of Healthcare Sciences, Aroma 303 and Aroma 304 Essential Oil Monographs, Portland: ACHS: 2011; pp. 69-74.

Viuda-Martos, M., Ruiz Navajas, Y., Sanchez Zapata, E., Fernandes-Lopez and Perex-Alvarez, J. (2009).  Antioxidant activity of essential oils of five spice plants widely used in a Mediterranean diet. Flavour    and Fragrance Journal, 25: 13-19.

Ydav, A.S., Bhatnagar, D. (2007). Free radical scavenging activity, metal chelation and antioxidant power of  some of the Indian spices. [Abstract]. Biofactors, 31(3-4): 219-227.

Note: All information in this blog has not been evaluated by the Food and Drug Administration, is intended solely for educational and informational purposes only and is NOT intended to diagnose, treat or cure disease.