Spices and herbs: Natural sources of antioxidants – a mini review

• There is increasing demand for natural food antioxidants.
• Spices and herbs contain powerful antioxidants.
• Spices and herbs as antioxidants are all natural, GMO-free, clean label and have a long history of safe usage.
• Antioxidant activities prove that the antioxidants in spices and herbs are potent in inhibiting lipid oxidation.
• Spices and herbs have proven efficacy in retarding lipid oxidation and prolonging shelf life of food products.

Spices and herbs are rich sources of powerful antioxidants. Spices and herbs have been used for flavour, colour and aroma for more than 2000 years. They have also been used for preservation of foods and beverages primarily due to their phytochemicals. The antioxidants in spices and herbs are very effective because they possess excellent antioxidant activity. The spices and herbs have been used as antioxidants as whole or ground spice/herb, extracts, encapsulated or as emulsions. Aside from their efficacy as antioxidants, spices and herbs are classified as all natural, an attractive quality for consumers. Thus, spices and herbs may be used as a means to control lipid oxidation in foods. Furthermore, the future of spices and herbs as effective antioxidants is discussed and expected trends are summarized.