Scientifically
Proven Results

With a long history of traditional use, Medicinal Spice Oils have proven themselves time and again as safe yet potent healers and preventers of disease. Modern science has verified these traditional uses. See articles and research below on the following:

Alzheimer's Disease
Antibiotic Resistant Infection
Asthma
Bacterial Infection
Bacterial Infection 2
Cancer
Cancer 2
Candida
Childhood Infections
Common Cold
Drug-Resistant
Bacteria
E. Coli
Free Radicals
Free Radicals 2
Fungal Infections
Heart Attack
Malaria
Poor Memory
Poor Memory 2
Prostate Cancer
Stroke
Ulcers
Fungus, Yeast,
Parasites, Bacteria

Herbs and Spices with Antioxidant and/or Antimicrobial Compounds.

By Ginger Webb, HerbalGram. 1997;39:20

Many herbs and spices are known to exert antioxidant activity and are useful for preventing lipid oxidation in living organisms as well as in foods. Of 78 common spices tested, 32 showed antioxidant activity in lard. Rosemary (Rosmarinus officinalis) and sage (Salvia officinalis) were "remarkably effective" and by far the strongest antioxidants, with oregano (Origanum heracleoticum), thyme (Thymus vulgaris), nutmeg and mace (Myristica fragrans), and turmeric (Curcuma longa) next in line. When the spices were tested in an oil-in-water emulsion, clove (Syzygium aromaticum) was found to exert the strongest antioxidant activity, followed by turmeric, allspice (Pimenta officinalis), rosemary, ginger (Zingiber officinale), cassia and cinnamon (Cinnamomum aromaticum), oregano, savory (Satureja spp.), and sage. Aniseed (Pimpinella anisum), basil (Ocimum basilicum), cardamom (Elettaria cardamomum), marjoram (Origanum vulgare), and black and white pepper (Piper nigrum) have also been rep orted to have some antioxidant activity. These results have prompted studies of various constituents of some of these spices to determine whether the isolated compounds produce antioxidant effects.

Herbs and spices have been used for their antimicrobial properties in preventing food deterioration and pathogenic diseases. Ground mustard (Brassica nigra), clove, and cinnamon as well as their oils are known to be useful in slowing down microbial spoilage of food. In a study of 27 spices, garlic (Allium sativum) was shown to exert antimicrobial activity against all eight microbials, including Escherichia coli, Salmonella typhosa, and Shigella parasysenteria. Onion (Allium cepa), clove, and nutmeg were effective against all except Bacillus subtilis. Mace and achiote (Bixa oreliana) have been shown to be especially effective against Clostridium botulinum. Also effective as antimicrobials are oregano, marjoram, thyme, sage, rosemary, caraway (Carum carvi), wasabi (Wasabia japonica), allspice, pepper, and ginger. Isolated constituents of antimicrobial spices have also been studied for their antimicrobial activity.

[Nakatani, Nobuji. 1994. Antioxidative and Antimicrobial Constituents of Herbs and Spices. Spices, Herbs and Edible Fungi. Elsevier Science B.V., 251-271.]