We hear so much about all the foods that are high in antioxidants, and that have anti-inflammatory effects on the body. I want to put in a good word for herbs. Herbs are among the most underrated health-promoting foods.
The USDA has tested culinary herbs and spices for antioxidant content and found that many of them outpace fruits and vegetables in this department. For example, Mexican, Italian, and Greek oregano all outscored vitamin E when measured for antioxidant activity. Bay, dill, coriander, thyme and rosemary scored nearly as well. Keep in mind that because herbs and spices tend to be sprinkled lightly on whatever you happen to be eating, they're not a substitute for the quantities found in fruits and vegetables. But it's an easy way to amp up your overall antioxidant consumption, with the added bonus of making your food tastier.
Yours in a Good Mood,
Dr. Susan Kleiner