Spices such as cloves and cinnamon had phenol levels that were 30 percent and 18 percent of dry weight, respectively, while herbs such as oregano and sage were eight and six percent phenols by dry weight, respectively.
For comparison, blueberries - which are widely touted for their antioxidant capabilities - contain roughly five percent phenol by dry weight.
Study co-author Diane Hartle, associate professor in the UGA College of Pharmacy, said various phenols are absorbed differently by the body and have different mechanisms of action, so it's likely that a variety of spices will provide maximum benefit.
"If you set up a good herb and spice cabinet and season your food liberally, you could double or even triple the medicinal value of your meal without increasing the caloric content," she said.
She added that controlling blood sugar and the formation of AGE compounds can also decrease the risk of cardiovascular damage associated with diabetes and aging.
Source-ANI
TAN/M