A recently published research paper proves yet again that culinary herbs and spices have the highest antioxidant content of all food groups.
Published in the January 2010 edition of the Nutrition Journal, the multinational authors of the study analyzed over 3100 different foods from around the world and found that culinary herbs and spices have the highest antioxidant content of all foods.
Some of the food groups that they analyzed included berries, beverages, cereals, chocolates, seafood, fruit, grains, herbal medicines, legumes, meat, nuts and seeds, spices and herbs, vegetables and dietary supplements.
Commenting on their results they observed that: "Spices and herbs include the most antioxidant rich products in our study, some exceptionally high."
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