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Promising Sources of Antioxidants from Herbs and Spices: A Review

Article in International Journal of Advanced Research · April 2021

DOI: 10.48175/IJARSCT-1008

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 ISSN (Online) 2581-9429
IJARSCT
International Journal of Advanced Research in Science, Communication and Technology (IJARSCT)

Volume 4, Issue 2, April 2021

Impact Factor: 4.819

Promising Sources of Antioxidants from Herbs

and Spices: A Review
Sofia Khanam1 and Aman Prakash2
Department of Pharmacology1
Calcutta Institute of Pharmaceutical Technology & Allied Health Sciences, Uluberia, Howrah, West Bengal, India
Department of Molecular and Cellular Engineering2
Sam Higginbottom University of Agriculture, Technology and Sciences Naini, Prayagraj, UP, India

Abstract: Herbs and spices are rich sources of potent antioxidants. For over 2000 years, herbs and
spices are used in every kind of treatment in TIM (Traditional Indian Medicine) and TCM (Traditional
Chinese Medicine), as flavoring, coloring, and fragrance agents. Herbs and spices have various kinds of
bioactive constituents which are potential and promising sources of antioxidants. The herb’s and spice’s
history is as old and long as the history of mankind. The antioxidants in herbs and spices are very much
effective because they have excellent antioxidant activity. In recent times it is an increase in the interest
for the recognition, identification of antioxidants compounds that are well-potentiate and have nominal
or very much fewer side effects. This interest in growing and it is under various projects at a global level.
This study provides some details on the most popular and most widely used herbs and spices and
explains their antioxidant properties. Therefore, using herbs and spices is a safer option than using
synthetic antioxidants, which have become prevalent and broadly acceptable by consumers.

Keywords: Herbs, Spices, antioxidants, promising sources, treatment, constituents

I. INTRODUCTION
Herbs and spices have a parallel history with the history of mankind. People have been using these plants for
medicinal purposes since the beginning of time, and herbal knowledge has been passed on for thousands of years. In
various parts of the world, there has been a growing interest in the study of traditional plants and their medicinal
importance over the last few decades. Plants have been studied for their medicinal properties due to their potent
pharmacological activities, low toxicity, and economic viability [1]. Because of the worldwide movement toward using
natural ingredients in food and cosmetics, natural antioxidants present in plants are growing in interest. From a
protection standpoint, herbs and spices are one of the most effective targets for natural antioxidants [2].This renewed
interest in plant-based medicines is largely due to a general perception that green medicine is safer and more
dependable than expensive synthetic drugs, many of which can have adverse side effects [3]. This breakthrough could
lead to the invention of novel drugs or the advancement of the use of traditional herbal medicines. Many plant spices
and herbs have a preservative effect, implying the existence of antioxidative bioactive constituents in their tissues.
There is an inverse association between antioxidative status and the prevalence of human diseases like cancer,
neurodegenerative disease, aging, and atherosclerosis, according to research [4].Plants produce a substantial amount of
antioxidants to protect themselves against the oxidative stress induced by photons and oxygen, so they represent a
potent source of the novel compound with antioxidant activity.
ROS (reactive oxygen species) and free radicals are charged molecules that are actively formed by the human body
as a result of both enzymatic and non-enzymatic reactions. Oxidative stress is caused by the aggregation of reactive
oxygen species (ROS) and free radicals, and it is the pathophysiology of many common human disorders such as
atherosclerosis, hypertension, asthma, Alzheimer's disease, and Parkinson's disease. Antioxidants, also known as "free
radical scavengers," are compounds that inhibit the action of free radicals and neutralize them, preventing them from
causing harm. Hence stability between the ratio of antioxidants and free radicals is necessary for the proper metabolic
function [5].Oxidative stress may be caused by a slight change in equilibrium. In recent years, there has been a growing
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 ISSN (Online) 2581-9429
IJARSCT
International Journal of Advanced Research in Science, Communication and Technology (IJARSCT)

Volume 4, Issue 2, April 2021

Impact Factor: 4.819

concern about the role of natural and synthetic antioxidants for therapeutic uses. They're commonly used in dietary
supplements, and their function in the prevention of diseases like cancer, coronary heart disease, aging, and altitude
sickness has been studied. Different nutrients that function as antioxidants for cardio defensive action include
flavonoids, ascorbic acid, phenolic acids, cysteine, α-tocopherol, anthocyanins, and glutathione [6].Several studies have
focused on natural antioxidant sources and their use in food systems to treat a variety of human diseases. BHA
(butylated hydroxyanisole) and BHT (butylated hydroxytoluene) are the most commonly used supplemental artificial
antioxidants in the diet. They are effective antioxidants, but their effectiveness is steadily compromised due to their
volatility and possible carcinogenic activity. To solve this issue, researchers are increasingly looking at natural safe
(nontoxic) additives as possible antioxidants [7].

II. ANTIOXIDATIVE COMPOUNDS

The antioxidant activity of herbs and spices is most often due to phenolic acids (gallic, caffeic, protocatechuic, and
rosmarinic acids) phenolic diterpenes (carnosol, rosmanol, carnosic acid, and rosmadial), flavonoids (quercetin,
kaempferol, catechin, gallate,epicatechin, naringenin, epigallocatechin gallate, and rutin), volatile oils (menthol,
eugenol, thymol, carvacrol, safrole, p-cymene, 1,8-cineole, α-terpineol, myristicin, cinnamaldehyde, and piperine) and
phenylpropanoids (thymol, carvacrol, eugenol, p-cymene) [8][9]. Some plant pigments (anthocyanin and
anthocyanidin) also have an antioxidative activity. Coumarin (warfarins, coriandrin, andsuksdorfin) and alkaloids
(colchincine, piperin, hydrastin, and berberin) also give the antioxidative effect [10].

III. CLASSIFICATION OF ANTIOXIDANTS

Antioxidants are naturally occurring or synthetic chemicals that prevent or postpone the initiation of oxidation [11].
Natural antioxidants are in higher demand as a result of safety issues over synthetic antioxidants, as well as a growing
market desire for natural ingredients, clean labels, and less use of food additives in food products. Spices and herbs are
excellent sources of antioxidants for food safety due to their inherent antioxidant components. Using natural
antioxidants from spices and herbs has added benefits. These include their nutritional effects and the ease with which
they can be absorbed by the body.
Spices or natural flavors are also be labeled (i.e., clean labels). Synthetic antioxidants, on the other hand, have the
potential to cause side effects in humans and do not have additional health benefits. Table 1 depicts the various
antioxidant groups, as well as descriptions of each and how they work to prevent lipid oxidation.
Table 1: Different classes of antioxidants
No. Class of Antioxidants Function Examples
1. Free Radicals Scavengers Block free radicals by Extracts from spices and herbs (rosemary, clove,
donating a hydrogen sage, oregano), BHA(Butylated hydroxyanisole),
atom TBHQ (tert Butylhydroquinone), BHT
(Butylated hydroxytoluene), Propyl gallate,
Tocopherols
2. Oxygen Scavenger React with oxygen Ascorbic palmitate, Ascorbic acid, Sulphites,
Ascorbates, bisulfate, Erythorbic acid,
3. Chelating agents Sequester chelate metal Phosphates, EDTA (Ethylenediaminetetraacetic
ions capable of acid), Citric acid
catalyzing the
oxidation

3.1 Antioxidants from Spices and Herbs

When fats and oils, as well as lipid-containing foods, oxidize, oxidative rancidity grows. This chemical reaction is
responsible for the production of off-odors and off-flavors in many foods that makes them rancid, marked by sharp,
offensive odors and tastes. These foods may be unhealthy for consumption. Peroxides and hydroperoxides are formed
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IJARSCT
International Journal of Advanced Research in Science, Communication and Technology (IJARSCT)

Volume 4, Issue 2, April 2021

Impact Factor: 4.819

when fat or oil in foods reacts with atmospheric oxygen, and carbonyl compounds are produced as secondary oxidation
products.
These oxidative rancidity reaction products (alcohols, acids, aldehydes, and ketones) impart the harsh flavors and
odors that make foods inedible and cause consumers to avoid them. Several experiments have shown that spices and
herbs likesage, rosemary, and oregano have a strong antioxidant function. Caffeic acid, kaempferol, other flavonoids,
volatile and essential oils, and coumarins were known as representative components of cumin phenolics [12]. The
antioxidant compounds present in spices and herbs are enlisted in Table 2.
Table 2: Antioxidant compounds in spices and herbs
No Name of Spices/herb Bioactive constituents References
1. Rosemarinus officinalis Rosmanol, Rosemarinic Acid, [13]
(Rosemary) Carnosol, Carnosic acid
2. Salvia officinalis(Sage) Rosmarinic Acid, Rosmanol, [14][15]
Carnosic Acid, Carnosol
3. Origanum vulgare(Oregano) Derivatives of Tocopherols, [15]
Flavonoids, Phenolic acids
4. Thymus vulgaris(Thyme) Flavonoids, biphehyls, p-cunene-2,3- [16]
diol,Carvacrol,Thymol
5. Zingiber officinale(Ginger) Diarylheptanoids, Ginger-related [17]
compounds
6. Curcuma domestica(Turmeric) Curcumins [18]
7. Satureja hortensis(Summer savory) Thymbol, Carvacrol, Carnosol, [16]
Rosemarinic acid
8. Piper nigrum(Black pepper) Flavonoids,Phenolic amides [19]
9. Capsium annum(Red pepper) Capsaicin [20]
10. Capsicum frutescence(Chilli pepper) Capsaicin, capsaicinol [21]
11. Eugenia caryphyllata(Clove) Gallates, Eugenol [22]
12. Marjorana hortensis(Marjoram) Flavonoids [23]
13. Melissa officinalis(Common balm) Flavonoids [16]
14. Glycyrrhiza glabra (Licorice) Licorice phenolics, Flavonoids [12]

3.2 Mechanism of Action (Lipid Oxidation)

Lipid oxidation can be divided into three stages: initiation, propagation, and termination (Figure 1). The rancid
aroma and off-flavors in foods were caused by hydroperoxides and secondary oxidation products (acids, alcohol,
aldehydes, ketones, and so on) [24]. The presence of oxygen and metal ions, humidity, and light are all factors that
catalyze lipid oxidation. Oxygen and metal catalysts must be eliminated or sequestered to make them unreactive to
avoid, reduce, or slow down the rate of lipid oxidation. Food that is vulnerable to oxidation must be kept at low
temperatures and/or kept out of direct sunlight. Antioxidants work by acting at various levels of lipid oxidation, such as
initiation, propagation, and termination, to inhibit oxidation [25].
Phenolic compounds are bioactive constituents found in herbs and spices that serve as radical scavengers and metal
chelators, respectively. As a result, these compounds have been regarded as promising agents for lipid oxidation
protection. One of the quickest ways to reduce fat oxidation is to have the presence of an antioxidant [26]. Mostly
antioxidant acts as hydrogen donors to the lipid-free radical formed during the oxidation of lipid and reorganize to a
stable conformation [27].

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International Journal of Advanced Research in Science, Communication and Technology (IJARSCT)

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Impact Factor: 4.819

Figure 1: Mechanism of action of Lipid Oxidation

The antioxidant compounds isolated from herbs and spices, as well as their mode of action in inhibiting or slowing
the oxidation of fats and
nd oils in foods, are recapitulated in Table 3.
3 The majority of antioxidants present in spices and
herbs function by interacting with free radicals formed during the autoxidation initiation period. Others incorporate
metal ions to form complexes.
Table 3: Isolated antioxidant compounds from herbs and spice
spices
No Spices/herb Plant’s part used Bioactive constituents Mechanism of Action Ref
1. Rosemarinus Leaves Rosmanol, Rosemarinic Scavenge superoxide radical, [13]
officinalis Acid, Carnosol, Carnosic lipid antioxidant, and metal [28]
(Rosemary) acid chelator
2. Salvia Leaves Rosmarinic Acid, Free Radical scavenger [14]
officinalis(Sage) Rosmanol, Carnosic Acid, [28]
Carnosol
3. Origanum Leaves Derivatives of Tocopherols, Free Radical scavenger [29]
vulgare Flavonoids, Phenolic acids
(Oregano)
4. Thymus Leaves Flavonoids,biphenyls, p- Free Radical scavenger [30]
vulgaris cunene-2,3-
(Thyme) diol,Carvacrol,Thymol
5. Zingiber Roots Diarylheptanoids,Ginger- Free Radical scavenger [31]
officinale related compounds
(Ginger)
6. Curcuma Rhizomes Curcumins Free Radical scavenger [32]

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Impact Factor: 4.819

domestica
(Turmeric)
7. Satureja Leaves & Thymbol, Carvacrol, [28]
hortensis(Summ Flowering tops Carnosol, Rosemarinic acid -------
er savory)
8. Piper Fruits Flavonoids, Phenolic Free Radical scavenger [33]
nigrum(Black amides
pepper)
9. Capsium Fruits Capsaicin Free Radical scavenger [33]
annum(Red
pepper)
10. Capsicum Fruits Capsaicin, capsaicinol Free Radical scavenger [33]
frutescence(Chil
li pepper)
11. Eugenia Flower buds Gallates, Eugenol Free Radical scavenger, a [22]
caryphyllata(Clo metal chelator
ve)
12. Marjorana Leaves Flavonoids Free Radical scavenger [23]
hortensis(Marjo
ram)
13. Melissa Leaves Flavonoids [16]
officinalis(Com ---------
mon balm)
14. Glycyrrhiza Roots Licorice phenolics, ---------- [12]
glabra Flavonoids
(Licorice)

IV. THERAPEUTIC IMPORTANCE

In vitro studies found that essential oils derived from rosemary, sage, and thyme reduced osteoclast activity and
improved bone density [34]. According to Atsumi and Tonosaki, lavender and rosemary essential oils lower cortisol
levels and shield the body from oxidative stress [35]. The ethanol extract of rosemary prevented the oxidation of the
lipid fraction of minced meatballs during freezer preparation [36].
The antioxidant activities of crude hot water extract of spices (clove, rosemary,thyme, savory, caraway,oregano,
basil, cumin, turmeric,coriander, marjoram,fennel, mace) were compared in a sample, and it was discovered that clove,
thyme, and rosemary had higher DPPH radical scavenging function. Although marjoram, rosemary, and oregano
extracts were found to have higher superoxide radical scavenging activity, turmeric and mace extracts had higher
hydroxyl radical scavenging activity. Clove and turmeric had the highest combined phenolic and flavonoid value of
these spices [37].
Due to the actions of antioxidative components (catechins, coumarins, terpenes,linalool, and polyphenolic
compounds) found in coriander, it has been shown to have gastroprotective activity in cases of gastric mucosal injuries
induced by NaCl, ethanol,NaOH, and indomethacin [38].
Based on all reports, it can be concluded that spices have vital medicinal properties and antioxidant function, making
them useful for food preservation and reducing peroxidation in biological systems.

V. CONCLUSION
One of the most significant stimulants for the production of spices and herbal products has been the rise of health
consciousness. Since spices and herbs contain a large number of phytochemicals and bioactive ingredients, sources of
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spices and herbal products have gotten a lot of attention. Phytochemicals present in spices and herbs, in particular, have
been shown to play an important role in human health and diet due to their wide range of biological activities and
health benefits.Many endogenous and exogenous factors cause reactive oxygen species to be formed continuously
within our bodies. They have the potential to destroy cellular biomolecules, resulting in a variety of diseases. This is
becoming a major concern, and it is critical to discover new ways to protect tissues and organs from oxidative damage
caused by free radicals. Many methods have been taken in this direction, with significant results. Natural antioxidants
are abundant in traditional spices, herbs, and medicinal plants.Spices and herbs have antioxidant properties that can
help to prevent lipid peroxidation. Since many diseases and age-related disorders are connected to oxidative processes
in the body, using spices and herbs in one's daily diet may help to lower the risk of disease. Spices and herbs are
abundant in several chemical constituents and have good antioxidant properties. Antioxidant activity is not restricted to
a particular part or in specific families.Curcumin in rhizomes and monoterpene hydrocarbons can inhibit DNA
replication and disrupt DNA bonding, which is thought to prevent the development of cancerous tissues. Many of the
herbs and spices mentioned in this study have clinical and medicinal properties and few side effects, but because they
are consumed in a consistent quantity as part of a diet, they can have a long-term physiological impact. As a
consequence, it is important to standardize the doses that are vital in human treatment.

CONFLICT OF INTEREST
The authors declare no conflict of interest.

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