Oregano Lemon Balm Sage Thyme Peppermint Sweet Marjoram Hyslop

The Values of Herbs
Thanks to The Journal of Nutrition, volume 133, 2003, here are the top seven herbs often used in cooking in terms of their antioxidant values:

1. Oregano. 2. Lemon Balm. 3. Sage. 4. Thyme. 5. Peppermint. 6. Sweet Marjoram 7. Hyslop.

Why only seven? Because others, while not devoid of helpful properties, fall off sharply in their antioxidant values.

Calculated also were so-called "commercial herbs," with the top two being far richer than the top two cooking herbs--1. Clove. 2. Allspice. 3. Cinnamon. 4. Rosemary*. 5. Thyme again, 6. Marjoram and 7. Saffron.

*We have noted some negative aspects lately in research on Rosemary.

By: Dragland, Senoo, Wake, Holte and Blomhoff, Norwegian Crop Res. Inst., Nes, Norway; Dept. of Anatomy, Akita U. School of Med., Akita, Japan; Mionphagen Pharma, Tokyo; Inst. for Nutrition Res., U. of Oslo, Norway.

back to Herbs index

TOP OF PAGE

SEARCH BY SUBJECT - TABLE OF CONTENTS

THIS MONTH'S HEALTH BULLETIN NEWS

If you find Health Bulletin interesting, please click here to "Tell a Friend"

click here