ABSTRACT
Besides essences, herbs and spices (H&S) contain flavonoid glycosides, tannins, and other polyphenolic compounds (PCs) that may bring benefits to human health and inhibit microbial spoilage of food. H&S are a wide range of fresh and dry seeds, leafs, flowers, and other plant parts. Derivatives of quercetin and hydroxycinammic acid are common in almost all H&S. Preventing the formation of free radicals and cytotoxic and genotoxic compounds in the gastrointestinal tract is related to the traditional use of H&S to reduce food lipid oxidation during cooking and storage. Polyphenolic compounds content in H&S may be associated to their beneficial effects against several diseases, including cardiovascular diseases, cancer, inflammation, and obesity.
