Spices are seasonings obtained from the bark, buds, fruit or flower parts, roots, seeds or stems of various aromatic plants and trees. Spices a variety of flavonoids, including lutein, quercetin, kaempferol and isorhamnetin, which contribute to their anti-inflammatory and antioxidant properties.
Flavonoids in Allspice
Allspice contains health benefiting essential oils such as eugenol, a phenylpropanoids class of chemical compound, which gives pleasant, sweet aromatic fragrances to this spice. It also contains caryophyllene, methyleugenol, glycosides, tannins, quercetin, resin, and sesquiterpenes. At the processing units, these volatile essential oils are obtained through distillation process using this spice corn. The outer coat of the allspice-berries is believed to have the greatest concentration of some of the compounds of medicinal activities.
Flavonoids in Black Pepper
Peppercorns are a good source of many anti-oxidant vitamins such as vitamin-C and vitamin-A. They are also rich in flavonoid polyphenolic anti-oxidants like carotenes, cryptoxanthin, zea-xanthin and lycopene. These compounds help the body remove harmful free radicals and help protect from cancers and diseases.
Flavonoids in Capers
Capers are one of the plant sources high in flavonoid compounds rutin (or rutoside) and quercetin. Capers are in-fact very rich source of quercetin (180 mg/100 g) second only to tea leaf. Both these compounds are powerful anti-oxidants. Research studies suggest that quercetin has anti-bacterial, anti-carcinogenic, analgesic and anti-inflammatory properties.
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Flavonoids in Caraway Seeds
Caraway has several health benefiting flavonoid antioxidnats such as lutein, carotene, crypto-xanthin and zea-xanthin. These compounds are indeed functions as powerful anti-oxidants by removing harmful free radicals from the body thus protect from cancers, infection, aging and degenerative neurological diseases.
Flavonoids in Cayenne Pepper
Cayenne chili peppers are perhaps the richest source of vitamin A among spice. Just 100 g of cayenne has 41,610 IU or astoundingly 1387% of vitamin A. In addition, this prized spice is also home for anti-oxidant flavonoids such as carotenes, lutein, zea xanthin and cryptoxanthin. Together, these antioxidants in capsicum help to protect the body from injurious effects of free radicals generated during stress, and disease conditions
Flavonoids in Chili Peppers
Fresh chili peppers, red and green, are rich in other antioxidants like vitamin A, and flavonoids like ß-carotene, α-carotene, lutein, zea-xanthin, and cryptoxanthin. These antioxidant substances in capsicum help to protect the body from injurious effects of free radicals generated during stress, diseases conditions.
Flavonoids in Cinnamon
Cinnamon has the highest anti-oxidant strength of all the food sources in nature. The total measured ORAC (Oxygen radical absorbance capacity) value for this novel spice is 267536 trolex equivalents (TE), which is many hundred times more than in chokeberry, apples, etc. Further, it is also a very good source of flavonoid phenolic anti-oxidants such as carotenes, zea-xanthin, lutein and cryptoxanthin.
Flavonoids in Cloves
Clove spice buds contain very good amounts of vitamin A and beta-carotene levels. These compounds are known to have antioxidant properties. Vitamin A is also required by the body for maintaining healthy mucus membranes and skin in addition to essential for vision. Consumption of natural foods rich in flavonoids helps to protect the body from lung and oral cavity cancers.
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Flavonoids in Coriander Seeds
Coriander is rich in of dietary fiber. In addition, dietary fibers bind to bile salts (produced from cholesterol) and decrease their re-absorption in colon, thus help lower serum LDL cholesterol levels. Together with flavonoid anti-oxidants, fiber composition of coriander helps protect the colon mucus membrane from cancers.
Flavonoids in Cumin Seeds
Cumin seeds contain numerous phyto-chemicals that are known to have antioxidant, carminative and anti-flatulent properties. The seeds are an excellent source of dietary fiber. The seeds are also rich source of many flavonoid phenolic anti-oxidants such as carotenes, zea-xanthin, and lutein.
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Flavonoids in Fennel Seed
Fennel seeds indeed contain numerous flavonoid anti-oxidants like kaempferol and quercetin. These compounds function as powerful anti-oxidants by removing harmful free radicals from the body thus protect from cancers, infection, aging and degenerative neurological diseases.
Flavonoids in Jalapeno Peppers
Fresh jalapeno peppers are rich source of valuable antioxidants such as vitamin A, and flavonoids like beta-carotene, alpha-carotene, lutein, zea xanthin, and cryptoxanthin. These antioxidant substances in capsicum help to protect the body from injurious effects of free-radicals generated from stress and disease conditions.
Flavonoids in Mustard Seeds
Mustard seeds contain flavonoid and carotenoid antioxidants such as carotenes, zea-xanthin, and lutein. In addition, the seeds compose a small amount of vitamin anti-oxidants such as vitamin A, C, and vitamin K.
Flavonoids in Nutmeg
Nutmeg and mace spice contains many plant-derived chemical compounds that are known to have been anti-oxidant, disease preventing, and health promoting properties. It is also rich in many vital B-complex vitamins, including vitamin C, folic acid, riboflavin, niacin, vitamin A and many flavonoid anti-oxidants like beta-carotene and cryptoxanthin that are essential for optimum health.
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