The body’s trillion or so cells face formidable threats, from lack of food to infection with a virus. Another constant threat comes from chemicals called free radicals. In very high levels, they are capable of damaging cells and genetic material. The body generates free radicals as the inevitable byproducts of turning food into energy. Free radicals are also formed after exercising or exposure to cigarette smoke, air pollution, and sunlight. Antioxidant-the word itself is magic. Using the antioxidant concept as a spearhead in proposed mechanisms for staving off so-called "free-radical" reactions, the rush is on to mine claims for the latest and most effective combination of free-radical scavenging compounds. 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. However, more recently, herbs and spices have been identified as sources of various phytochemicals, many of which possess powerful antioxidant activity. Thus, herbs and spices may have a role in antioxidant defense and redox signaling.
