Skip to main content
placeholder image

Dietary guidelines for health - where do herbs and spices fit?

Journal Article


Abstract


  • Food sustains the human body by delivering components to participate in its processes, systems, and composition. Aligning the study of food components to those of human systems enables a mechanistic understanding of the effects of foods.

    The impact of food is complex in that it delivers multiple molecules that impact on these pathways at a number of different levels, and this effect is gradually being exposed with detailed mechanistic studies using food extracts.

    Specific reference should be given to herbs and spices as a separate food category in dietary guidelines because

    * a very high concentration of phenolics in herbs may increase the antioxidant capacity of the meal with just a few grams of the food.

    * there is supportive evidence of mechanisms by which compounds in herbs and spices may afford protection against oxidative and inflammatory mechanisms.

    * herbs and spices are plant foods, aligned to food groups such as fruits, vegetables, and seeds but are used differently in the culinary sense.

Publication Date


  • 2008

Citation


  • Tapsell, L. C. (2008). Dietary guidelines for health - where do herbs and spices fit?. Nutrition Today, 43 (4), 132-137.

Scopus Eid


  • 2-s2.0-67650812506

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/1449

Number Of Pages


  • 5

Start Page


  • 132

End Page


  • 137

Volume


  • 43

Issue


  • 4

Place Of Publication


  • http://www.nutritiontodayonline.com/pt/re/nutritiontoday/abstract.00017285-200807000-00003.htm;jsessionid=L17hqVmn2xQtDdh45mX2Pyj9Bysf22K0f3GMv66CgdVTw15GhSNk!-101412872!181195629!8091!-1

Abstract


  • Food sustains the human body by delivering components to participate in its processes, systems, and composition. Aligning the study of food components to those of human systems enables a mechanistic understanding of the effects of foods.

    The impact of food is complex in that it delivers multiple molecules that impact on these pathways at a number of different levels, and this effect is gradually being exposed with detailed mechanistic studies using food extracts.

    Specific reference should be given to herbs and spices as a separate food category in dietary guidelines because

    * a very high concentration of phenolics in herbs may increase the antioxidant capacity of the meal with just a few grams of the food.

    * there is supportive evidence of mechanisms by which compounds in herbs and spices may afford protection against oxidative and inflammatory mechanisms.

    * herbs and spices are plant foods, aligned to food groups such as fruits, vegetables, and seeds but are used differently in the culinary sense.

Publication Date


  • 2008

Citation


  • Tapsell, L. C. (2008). Dietary guidelines for health - where do herbs and spices fit?. Nutrition Today, 43 (4), 132-137.

Scopus Eid


  • 2-s2.0-67650812506

Ro Metadata Url


  • http://ro.uow.edu.au/hbspapers/1449

Number Of Pages


  • 5

Start Page


  • 132

End Page


  • 137

Volume


  • 43

Issue


  • 4

Place Of Publication


  • http://www.nutritiontodayonline.com/pt/re/nutritiontoday/abstract.00017285-200807000-00003.htm;jsessionid=L17hqVmn2xQtDdh45mX2Pyj9Bysf22K0f3GMv66CgdVTw15GhSNk!-101412872!181195629!8091!-1