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Spices, fresh herbs and selected oils

 

Phenolic, flavonoid, flavanol and oxygen radical absorbaNinfali et al., 2005erbs

 

 

Total phenols*

Flavonoids*

Flavanols*

ORAC*

Herbs

Botanical name

mg/100g

mg/100g

mg/100g

µmolTE/100g

Chive

Allium schoenoprasum

74.9

35

1.1

2094

Dill

Anethum graveolens

215.2

93

0.73

4392

Garden sage

Salvia officinalis

798

740

1.61

32004

Garden savory

Santureja hortensis

201

68

1.13

9645

Garden thyme

Thymus vulgaris

1537

1165

0.22

27426

Hyssop

Hyssopus officinalis

215

176

2.65

6050

Lemon balm

Melissa officinalis

434

289

1.91

5997

Marjoram

Origanum majorana

854

813

2.71

27297

Oregano

Origanum vulgare

435

361

1.14

13970

Parsley

Petroselium hortensis

68

52

0.9

1302

Peppermint

Mentha piperita

611

593

4.33

13978

Rocket

Eruca sativa

136

46

1.42

2373

Rosemary

Rosmarinus officinalis

1377

1321

2.41

290

Sweet basil

Ocymum basilicum

234

230

0.93

4805

Tarragon

Artemisia Dracunculus

570

537

0.11

15542

*Values are referred to mg/100g fresh weight vegetable and are means with standard deviations of four different determinations. Ninfali et al., 2005

 

 

Phenolic, flavonoid, flavanol and oxygen radical absorbance capacity (ORAC) values in selected herbs

 

 

 

Total phenols*

Flavonoids*

Flavanols*

ORAC*

Herbs

Botanical name

mg/100g

mg/100g

mg/100g

µmolTE/100g

Chive

Allium schoenoprasum

74.9

35

1.1

2094

Dill

Anethum graveolens

215.2

93

0.73

4392

Garden sage

Salvia officinalis

798

740

1.61

32004

Garden savory

Santureja hortensis

201

68

1.13

9645

Garden thyme

Thymus vulgaris

1537

1165

0.22

27426

Hyssop

Hyssopus officinalis

215

176

2.65

6050

Lemon balm

Melissa officinalis

434

289

1.91

5997

Marjoram

Origanum majorana

854

813

2.71

27297

Oregano

Origanum vulgare

435

361

1.14

13970

Parsley

Petroselium hortensis

68

52

0.9

1302

Peppermint

Mentha piperita

611

593

4.33

13978

Rocket

Eruca sativa

136

46

1.42

2373

Rosemary

Rosmarinus officinalis

1377

1321

2.41

290

Sweet basil

Ocymum basilicum

234

230

0.93

4805

Tarragon

Artemisia Dracunculus

570

537

0.11

15542

*Values are referred to mg/100g fresh weight vegetable and are means with standard deviations of four different determinations.

Ninfali et al., 2005 and http://oracvalues.com/

 

 

 

 

Oils and vinegars

Total phenols

ORAC

 

 

mg/100g*

µmolTE/100g*

Oils

Seed oil (peanut)

0·13

106

 

Extra-virgin olive oil

16·50

1150

 

Extra-virgin olive oil with garlic

9·20

557

 

Extra-virgin olive oil with garlic and red hot pepper

8·30

219

 

Extra-virgin olive oil with parsley

7·60

766

 

Extra-virgin olive oil with basil

7·50

684

Vinegars

Red wine vinegar

23·40

410

 

Apple vinegar

20·20

564

 

Honey vinegar

18·20

225

 

Apple and honey vinegar

24·30

270

Ninfali et al., 2005

 

References

Ninfali P, Mea G, Giorgini S, Rocchi M, & Bacchiocca M. (2005). Antioxidant capacity of vegetables, spices and dressings relevant to nutrition. The British Journal of Nutrition. 93 (2), 257-66.

 

Always consult your doctor. This site is for information purposes and does not prescribe products. Confirm all details with a specialist (see disclaimer).

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