Abstract
Spices and herbs have been used from prehistoric times not only for flavoring foods but also for their antioxidant, preservative and medicinal properties. We therefore searched for active antioxidant and antimicrobial constituents of spices and herbs. New antioxidative compounds were isolated and their structures were determined by chemical and spectroscopic methods. Examples of new antioxidants included phenolic diterpenes from rosemary and sage, which were remarkably effective, compounds such as phenolic carboxylic acids and glycosides from oregano and marjoram, gingerol-related compounds and diarylheptanoids from common ginger, biphenyls and flavonoids from thyme, and phenolic amides from pepper and chili pepper. Structurally different types of polyphenols were obtained from allspice, and carbazoles from curry leaves (Murraya koenigii). Some of the antioxidants were effective in suppressing inflammation and tumor formation in mice. Antimicrobials included monoterpenes in nutmeg and clove, lignans in papuamace, and polymethoxylated phenols in Alpinia species. Spices and herbs therefore play an important role in human life and health.
