5 spices with more antioxidants than turmeric

Turmeric is a vibrant yellow spice known for its antioxidant properties. However, its active compound, curcumin, is not easily absorbed by the body. These five spices can offer even more antioxidants than turmeric.

1. Nails

Clove nails are often used to add flavor to currys, meats and chai tea. Traditional medicine practices use pods to ease teeth and stimulate immunity.

This spice contains antioxidant eugenol, a phenolic compound also found in bay leaves and cinnamon. Some research has shown that cloves have higher phenolic content compared to turmeric.

Cloves can interact with certain medications and slow blood clotting. Speak with a trusted health care provider on how to add pods safely to your wellness routine.

2. Cinnelle

Cinnamon presents itself in sweet and savory dishes, such as apple pies, cinnamon rolls and Vietnamese pho. Studies show that cinnamon contains more phenolic compounds, a type of natural vegetable antioxidant than turmeric.

In addition to antioxidants, cinnamon can support memory, learning and cognitive function, but additional research is necessary.

However, consuming too much cinnamon – in particular Cassia cinnamon – can pose health risks because of coumarin, a compound that can cause liver lesions when consumed in large quantities. Although the small quantities used in cooking are generally safe, it is preferable to avoid high doses or concentrated cinnamon supplements without medical supervision.

3. Organo

Fresh and dried oregano helps pasta sauces and meat marinades in the season. The oregano has been shown to contain more phenolic and flavonoid compounds than turmeric.

Oregano has many antioxidants, including romance acid, carvacrol and thymol, which can have anti-tumor properties. However, more human research is necessary to confirm these effects.

Most people can add this spice safely to their food. People who take certain diabetics and blood medication should talk to a trusted health care provider of their risks, especially if they decide to take an oregano supplement.

4. Thyme

Thyme is a nutritional herb found in Mediterranean kitchens. It contains vitamins A and C, which have antioxidant and anti-inflammatory properties.

This spice has a greater phenolic and flavonoid content than turmeric. Antioxidants in thyme include rosmarine acid and luteoline, an anti-inflammatory flavonoid that can help prevent the growth of tumor cells.

When you treat foods with thyme, you will also get other nutrients such as iron, potassium, calcium and magnesium.

5. Sage

Sage is a grass in the family of mint often used to flavor butter, fish or chicken. It contains high quantities of antioxidants, in particular rosmarine acid. Sage can stimulate cognition, relieve menopausic heat puffs and support healthy blood cholesterol levels, but additional studies must confirm these potential advantages.

Pregnant or breastfeeding people may want to avoid taking high doses of sage, but most people can consume this grass safely in food.

Why antioxidants are important

Antioxidants can help protect your cells from free radicals, which can harm your DNA and contribute to the risk of cancer. The rays of pollution, smoking and ultraviolet (UV) can lead to the formation of free radicals.

Although the body produces antioxidants alone, it is also important to pass your diet.

Because there are many types of antioxidant compounds, it is difficult to measure their exact quantities in food or spices. Instead of focusing on numbers, aim for a well -balanced diet that includes a variety of ingredients rich in antioxidants.

Eating more fruit-rich fruits, vegetables, green tea and spices discussed above can support your overall health. However, if you are pregnant or take medication, talk to a health care provider before considerably increases your consumption of certain spices – some may interfere with drugs or cause adverse effects. In general, it is safer to obtain antioxidants from food rather than supplements, which can be harmful to high doses.