Microalgae as chemicals producers for functional foods

Microalgae as chemicals producers for functional foods

Sometimes I wish to be able to choose the research lines in institutions that work with functional foods.

The small amount of research done on the potential of microscopic algae as a source of substances to be incorporated in new functional foods are demonstrating the enormous potential of these marine plant organisms and should be giving rise to a whole new line of work.

The draw on the rich biodiversity of these algae and the possibility to transform them into controlled biorreactors as factories of secondary metabolites, usually produced to defend themselves from adverse or extreme conditions, seems that these microscopic beings are shouting, COME FOR US, WE CAN HELP YOU.

The beneficial effects of some of these metabolites are already known and surely there are clues about what factors cause the microalgae to produce them in larger quantities.

The huge bioreactors that today produce fish food throughout the cultivation of these microscopic algae can also be used to produce chemical compounds to be added to common foods in order to transform them into functional foods.

Broccoli and tomatoes enriched with bioactive chemicals

Broccoli and tomatoes enriched with bioactive chemicals

A line of work that I fully agree with.

Feeding Tomato and Broccoli Powders Enriched with Bioactives Improves Bioactivity Markers in Rats

Ann G. Liu, Sonja E. Volker, Elizabeth H. Jeffery and John W. Erdman, Jr.

Division of Nutritional Sciences and Department of Food Science and Human Nutrition, 905 South Goodwin Avenue, University of Illinois at Urbana-Champaign, Urbana, Illinois 61801

J. Agric. Food Chem., Article ASAP Publication Date (Web): August 3, 2009

Abstract

Many studies have evaluated the cancer -preventive potential of individual bioactives from tomatoes and broccoli, but few have examined them within the context of a whole food.

Male Copenhagen rats were fed diets containing 10% standard tomato powder, tomato enriched with lycopene or total carotenoids, standard broccoli floret, broccoli sprouts, or broccoli enriched with indole glucosinolates or selenium for 7 days. All broccoli diets increased the activity of colon quinone reductase (NQO1). Indole glucosinolate-enriched broccoli and selenium-enriched broccoli increased hepatic NQO1 and cytochrome P450 1A activity.

These results demonstrate that the bioactive content of vegetables affects both tissue content of bioactives and activity of detoxification enzymes. Enhancing bioactive content of tomatoes and broccoli may enhance efficacy in the prevention of prostate cancer.

Barret´s esophagus and red wine

I came across a daily news page announcing a scientific discovery, drinking wine reduces the chances of having Barret’s esophagus.

At this time of wellness for all who support natural life and a healthy diet, where exercise helps prevent many ailments and each of the edible plants prevents this or that, also fermented drinks are beneficial for health, these news on wine appear as too much of the same.

As I said in other posts, I am one of the patients recovered from Barret’s esophagus condition, following an adequate medical treatment. I repeat the title, if I had knew it, instead of controlling heartburn with a silly and tasteless gelatin capsule, I could have followed a good treatment, either at breakfast or at mid morning, with a good glass of wine, for instance one of our uruguaian prized Tannats.

Tomato chemicals and cancer

See this journal article, it goes on the line I strongly support.

Tomatine-Containing Green Tomato Extracts Inhibit Growth of Human Breast, Colon, Liver, and Stomach Cancer Cells

Mendel Friedman, Carol E. Levin, Seung-Un Lee, Hyun-Jeong Kim, In-Seon Lee, Jae-Oke Byun and Nobuyuki Kozukue

J. Agric. Food Chem., Publication Date (Web): June 10, 2009

Abstract

Tomato plants (Lycopersicon esculentum) synthesize the glycoalkaloids dehydrotomatine and α-tomatine, possibly as a defense against bacteria, fungi, viruses, and insects. Six green and three red tomato extracts were investigated for their ability to induce cell death in human cancer and normal cells using a microculture tetrazolium (MTT) assay.

Compared to untreated controls, the high-tomatine green tomato extracts strongly inhibited the following human cancer cell lines: breast (MCF-7), colon (HT-29), gastric (AGS), and hepatoma (liver) (HepG2), as well as normal human liver cells (Chang). There was little inhibition of the cells by the three low-tomatine red tomato extracts.

Cell death induced by the pure glycoalkaloids dehydrotomatine and α-tomatine isolated from green tomatoes and characterized by HPLC, GC, and GC-MS, as well as their respective aglycones tomatidenol and tomatidine, was also evaluated. α-Tomatine was highly effective in inhibiting all of the cell lines. Dehydrotomatine, tomatidenol, and tomatidine had little, if any, effect on cell inhibition.

The results show that the susceptibility to destruction varies with the nature of the alkaloid and plant extract and the type of cancer cell. These findings extend related observations on the anticarcinogenic potential of glycoalkaloids and suggest that consumers may benefit by eating not only high-lycopene red tomatoes but also green tomatoes containing glycoalkaloids.

Possible mechanisms of the anticarcinogenic and other beneficial effects and the significance of the cited observations for breeding improved tomatoes and for the human diet are discussed.

New pages

To see more complete the pages roll I have added Allergies, Arthritis, Diabetes II and Psoriasis, all subjects with their corresponding group of useful plants. From now on I hope to add ailments and medicinal plants in a more ordered way.

Furthermore, as I have commented with Herbie Latino, there is another very interesting subject, functional foods comming from sea vegetable organisms. Probably another section is going to be published.

A free gift from Doctor Green:

View this document on Scribd

Phytotherapy

These days I have started a new section, under Phytotherapy page, to describe medicinal plants useful for different apparatus and systems ailments, complemented by some general items.

This section is going to be developped item by item and this may take up to the end of this year.

The different chapters are as follow and it it not a classification attempt, it is merely an ordering attempt:

Addictions, social drugs, alcohol, tobacco.

Antimicrobials, bacteria, fungi, virus.

Medicinal Food, modified foods, functional foods.

Circulatory Apparatus, anemia, arrhtmias, arteriosclerosis, blood, blood circulation, bruises, capillaries, haemorrhoids, heart problems, hypertension, thrombosis, varicose veins.

Digestive Apparatus, diarrhea, digestion, gastritis, heartburn, hiatal hernia, liver disturbances, parasites, spasms, ulcers.

Locomotive Apparatus, arthritis, muscle ailments, ostheoporosis, rheuma,

Reproductive Apparatus, fertility hormones, lactation, libido, menopause, menstruation, ovulation, prostate.

Respiratory Apparatus, asthma, bronchitis, colds, cough, flu, pneumonia.

Urinary Apparatus, bladder, kidneys. Ear, auditive disorders.

Eye Sight, corneal degeneration, cataracts, glaucoma, pemphigus.

Hair, hair loss, hair recovery.

Metabolism, antioxidants, diabetes, growth, obesity, senility, triglycerides.

Skin, acne, bruises, burns, cellulite, dermatitis, eczema, herpes, fungal infections, hematomas, parasites, stretch marks, tumors, ulcers, vitiligo, wounds, wrinkles.

Immune System, allergies, inflammation, psoriasis, tumors. Nervous system, anxiety, depression, convulsions, fainting, dizziness, insomnia, pain, stress, memory, SNC.

At Blogger Doctor Herbie is discussing similar items wih a different approach.
http://drherbiemedplants.blogspot.com/

Cholesterol metabolism a simple approach

Ultra simplified explanation of the regulation of cholesterol in the organism.

The objective is quite straightforward, the process aims to keep cholesterol levels at figures commensurate with the body requirements.

Therefore, as provided by the diet (external cholesterol ) is what is consumed daily and, depending on the food type, mobilizes a very complex mechanism that regulates the formation of cholesterol from the body (synthesis) and the removal of cholesterol excess, if any.

Cholesterol that is consumed passes from the intestine to the liver, transported as lipid or fat particles, through special vessels and is released from the liver into the blood, where is carried by special proteins that form the complexes known as lipoproteins (LDL and VLDL) . Another complex, the HDL leads cholesterol back to the liver for disposal.

Organic synthesis (less than half of total cholesterol) is carried out in cells of the liver, intestine and to a lesser extent in cells of other organs, based on what is known as the energy cycle. Within these cells, at specialized sites in the cytoplasm. Part of the cholesterol produced turns to blood and the rest is stored in the cytoplasm, free or in capsules.

Excess cholesterol is eliminated from the body through just an unique path, the bile, either as free cholesterol or converted into biliar acids.

The amount of cholesterol in blood is regulated, as noted earlier, by several parallel mechanisms involved, blood level receptors or detectors, endocrine glands, hormones, special genes, enzymes and small intracellular organs.

The outer surface of the cell membrane, in contact with bloodstream, has special extensions (like tiny wires) that “measure” continuously blood cholesterol level. These sensors give notice to the involved endocrine glands, pancreas and adrenal, which, depending on the situation, release hormones to increase or decrease cholesterol production in the cells (synthesis). To emphasize that, owing to its importance, one of the hormones involved is insulin.

These hormones control the exposure of specific genes and the reading of genetic information (transcription) that stimulate (if necessary) enzymes production, which act as accelerators for the
cholesterol production and its precursors or promoting HDL to remove cholesterol from the bloodstream.

The reading of genetic information and the production of these enzymes, is carried out in small organs of the cytoplasm and the nucleus almost permanently, something very difficult to imagine, as a factory with an enormous amount of workers that do not stop at any time. They have periods of greater and lesser activity, but the alert and the mechanisms are always active.

A similar but somewhat simpler mechanism, occurs in the liver for bile formation and cholesterol incorporation.

I ask the scientists’ indulgence and the readers’ understanding due to that to write this post on the metabolism of cholesterol, I have had to shorten explanations so its accuracy and clarity are not the best.

Antimicrobial plants

The vast majority of antibiotics used in modern medicine are or have been produced by microorganisms, yeasts or fungi, which belong to the vegetable kingdom. Higher plants mainly produce antimicrobials as a defense mechanism against infections or these substances are constituents of cellular metabolism.

Differentiation of antimicrobial activity in antiseptic, antibacterial, bactericidal, bacteriostatic, antifungal, fungicide, antiviral, virus, will not be done in this entry, just the mention of plants that have shown such activity. I left out of this first communication a large quantity of plants with lesser use in the Latin world.

As expected, besides a long list of plants with antimicrobial activity, a number of chemical compounds responsible for this activity are involved as well. Alkaloids, coumarins, simple phenols, flavones, quinones and tannins are the most common.

ACACIA (Acacia farnesiana, nilotica)

Leaves and fruits

Antibacterial properties of some species of acacia are due to its tannin content in concordance with the extracts concentration.

GARLIC (Allium sativum)

The bulb is used.

Its antibacterial activity has been attributed to a sulfur amino acid, the aliin, with antimicrobial and antioxidant properties. There are a lot of medicinal products prepared from garlic bulbs (bulbs generally dried or aged). In powder, tinctures and so on.

Burdock (Arctium lappa)

This plant is a bit obsolete though its antimycotic properties deserves further studies, at least for nails fungus. I use to prepare an alcoholic extract of fresh roots from 2 years old plants harvested after the plant produce seeds.

LARGE INDIAN CRESS (Tropaeolum majus)

Leaves and flowers are used.

It has antibiotic properties due to their isotianate (sulfur and glucotropoline) content with proven effectiveness against several common bacteria. It is used at external and internal route (in respiratory and urinary systems).

CUMIN (Cuminum ciminum)

Aerial parts.

Cumin essential oil has a strong antifungal activity against several fungi of medical importance.

EUCALYPTUS (Eucalyptus globulus and other sp).

Mature leaves from older branches.

The essential oils are very active due to their eucalyptol content , which gives the characteristic aroma and is used as of the respiratory tract and urinary tract antiseptic. It has proven effective against certain fungi. Its external use is highly recommended as an antiseptic, however internal use must be undertaken with caution.

JACARANDA (Jacaranda mimosaefolia)

Fruits

Glutamic acid, and fixed oils that provide antimicrobial properties both in internal and external use. Its use in foodstuffs preservation is considered.

LICHENS (Cetraria islandica and others)

Many of them owe their antifungal and bacteriotatic properties to their usnic and vulpinic acids content.

MARCELA or MACELA (Achyroclyne satureoides)

The flowers are used.

Hydroalcoholic extract has a proven antiviral activity. Plant is little known worldwide but widely used in the Amazon area and at the south of South America.

YARROW (Achillea millefolium)

Aerial parts are used.

The alcoholic extract has a significant antiviral activity. It is also used locally to cure wounds. Its healing properties have been well known since ancient times.

WALNUT (Juglans regia)

Bark

Bark extracts have shown antimicrobial activity. Scientific publications do not mention active ingredients, but activity against staphylococci, Candida, colibacilar, pseudomonas and other microorganisms.

OREGANO (Origanum vulgare)

Aerial parts

Aqueous and alcoholic extracts and essential oils have powerful antimicrobial activity. Bacteria, fungi and viruses are effectively controlled.

The usual manufacture of aqueous extracts (obtained by decoction) and the alcoholic extracts (obtained by maceration in absolute alcohol or alcohol 96 °), permits a home made elaboration.

GRAPEFRUIT (Citrus paradisa)

Extracts of this plant is touted as highly effective against a large number of microorganisms. So far I have found no publications that prove it.

I have seen only one study in which, after damaging the shell of the fruit, an antifungal compound is produced, but is not present in the healthy fruits.

PINE (Pinus silvestris)

The active ingredients are extracted mainly from the needles, leaves and young branches.

The essential oil with several compounds of antiseptic activity is used externally and in the airways (the turpentine is partially responsible for this activity). Has been recommended for urinary tract infections, although there are plants with greater effect and greater safety. The pinosilvina has antifungal activity.

THYME (Thymus vulgaris)

Leaves and flowers.

The essencial oils, the aqueous and alcoholic extracts, containing phenol, thymol and carvacrol, have a powerful antiseptic and antimicrobial activity. Its antiviral activity is widely known, as its antifungal activity, although this requires very frequent applications, probably more than 6 times a day.

When boiling their aerial parts a characteristic aroma of phenols and derivatives, very similar to cloroxilenol (in these regions Espadol).

This antiviral activity with its astringent effect, the presence of tannins, make it a required component of herpes simple medications.

CAT’S CLAW (Uncaria tormentosa)

Roots or rhizome.

Alcoholic or hydroalcoholic extracts are potent antivirals, whereas the aqueous extracts are used as immune enhancers. This is a plant that has proven effective in enhancing the immune system for treatment of different ailments.

Medicinal food

Foods that, as such, may act on different diseases should be grouped into “medical food”. Its activity is due to chemical compounds present in plants that have specific activities and allow different degrees of healing activity, prevention, decrease  damage or even cure a disease. 

The main active chemical substances are: beta carotene, lutein, zeaxanthin, lycopene, betaglucan, insoluble fiber, mucilage, whole grains fiber, monounsaturated fatty acids, Omega 3, conjugated linoleic acid, antocyanidins, catechins, epicatechin and procyanidins, flavanons, quercetin, kaempherol or myricetin, proanthocyanidins, sulforafane and other isothiocyanates, caffeic and ferulic acids, stanols, sugar alcohols, prebiotics, dadzein and genistein, lignans, alicin, ditioltiones, and so on. 

A key feature is that its activity is attained with the consumption of normal quantities of food, provided a healthy diet. 

Carrots and various fruits (orange, kiwi. apple, cherry) contain beta carotene, a powerful antioxidant that neutralizes free radicals that can damage cells and enhances their antioxidant defenses. 

Cabbage, kale, spinach, blueberries, plums, avocado, kiwi, grapes, citrus, corn, eggs, contain lutein and zeaxanthin that may help to maintain healthy vision, both for its antioxidant activity and by its direct activity on macular cells. 

Tomatoes contain lycopene and derivatives with antiinflammatory properties, seen on benign prostatic hyperplasia control, anti-oxidant properties that prevent macular degeneration and visual loss, and also it may reduce some types of tumors incidence, such as prostate cancer. 

Oat bran, oatmeal and barley contain a complex sugars type  substance fiber, beta glucan, that can reduce the risk of heart disease by reducing the absorption of bile salts and hence the formation of cholesterol by at least 5% (at a rate of about 3 grams daily). 

Wheat bran and other vegetables contain insoluble fiber which may contribute to maintain the digestive tract health, promoting intestinal transit by increasing the tract content volume. 

Zaragatona or psillium seed contains a large amount of soluble fiber, a mucilage, which has the ability to absorb large amounts of water and thereafter increase in size, producing a feeling of satiety and acts as a medicine decreasing appetite. 

Whole grain cereals promote a slower digestion therefore lowering blood glucose levels. Recent research suggests that some molecules naturally present in these plants have anti-tumor properties. They also contain phytoestrogens, phytic acid, phenolic compounds and inhibitors of the enzymatic activity. Whole grains are also rich in antioxidants such as vitamin E, and nutrients with beneficial effects on antioxidant systems, such as selenium. 

Olive oil contains monounsaturated fatty acids, whose continued consumption lowers cholesterol blood levels, with an additional benefit, since it has been demonstrated that increases HDL cholesterol and apolipoprotein AI levels, achieving an antiatherogenic role. 

Hazelnuts and linseed oil containing polyunsaturated fatty acids Omega 3 type. The most striking and clearly demonstrated activity is the lowering of triglycerides levels and decreased VLDL synthesis by the liver. The main source are fish and seafood. 

Beef. sheep and some dairy products contain conjugated linoleic acid that has shown to have important properties. It lowers cholesterol in a similar way to Omega 3, it stimulates the immune system and could act on allergy and cancer situations, eg breast tumors. A possible effect on body fat, although very promoted, has not yet been fully demonstrated. 

Blueberries, cherries, blueberries and red grapes contain antocyanidins, flavonoids with significant antioxidant properties. Injunctions are attributed to some digestive enzymes, which collaborate in the control of type 2 diabetes mellitus of obesity. They appear to enhance neuronal function and memory, improve the immune system by increasing the production of white blood cells, reduce blood capillaries fragility (important in fluid retention) and varicose veins, strengthen collagen, important for skin and tissues rejuvenation and to have anti-inflammatory properties, which are usually medicated for sports injuries and pain. 

Tea, cocoa, apples, grapes contain catechins, epicatechin and procyanidins, flavonoids with the capacity to modify the body’s reaction to allergens, viruses, and carcinogens. The fruits, vegetables, tea or red wine beneficial effects have been attributed to those flavonoid compounds. 

The citrus fruits contain flavanones that neutralize free radicals, and are related to  of blood vessels and bones health, cancer control, allergies prevention, inflammation reduction, and show certain anti-microbial activity. 

Onions, apples, tea, broccoli contain flavonols, quercetin, kaempherol and myricetin with antioxidant activity that protect blood vessels and prevent some types of tumors (ie pancreas). 

Blackberries, chocolat, apples, strawberries, grapes, wine, peanuts, cinnamon are a source of proanthocyanidins, important to treat chronic venous insufficiency, associated with varicose veins and hemorrhoids. This activity is mainly due to blood vessel walls colagen and elastin strengthening. Other alleged actions, they combat wrinkles, they are antioxidants, they prevent atheromas and reduce joints inflammation. 

Cauliflower, broccoli, cabbage, radish and other plants contain sulforafane and other isotiocianates that are able to suppress tumors development blocking the enzymes responsible for one of the process phases. 

Apple, pears, citrus, some other vegetables, coffee, chocolate and tea contain phenols and phenolic derivatives, including caffeic and ferulic acids. They have important antioxidant properties, controlling cholesterol oxidation and improving eye sight. There is some evidence of cancer protection. These acids also protect skin from UV rays. 

Corn, soybeans, wheat, contain stanols, free sterols that reduce cholesterol intestinal absorption leading to a reduction of blood cholesterol levels. 

Many plants sugars are alcohols, as xylitol, sorbitol, mannitol, lactitol, are used as sweeteners, with fewer adverse effects than refined sugar. The risk of dental caries can also be reduced. 

The so-called prebiotics, as dietary fiber inulin (roots, tubers and roots of chicory, dandelion, yacon), fructo-oligosaccharides (FOS) (chicory, artichokes, asparagus, garlic, onion, tomatoes or bananas among others) improve the intestinal transit and the microbial balance in the intestinal tract, are non-digestible substances fermented in the lower intestine. 

Soy contains genistein and dadzeina, phytoestrogens, compounds that seem to prevent cancer by many mechanisms, including inhibition of angiogenesis, a crucial aspect in new blood vessels formation needed for tumors growth and spread. Their best known property is the hormonal balance regulation in menopausic women. Also they maintain bone balance and the nervous system functions. 

Flax, rye and some vegetables contain lignans, insoluble fiber that can lower cholesterol levels and stimulate the inmmune system. 

Beans or soybeans contain a protein that has been shown to reduce levels of total cholesterol and triglycerides, maintaining levels of HDL cholesterol. 

Garlic, onion and leek contain allicin that is transformed into sulfo and thiols as diallyl sulfide, allyl methyl trisulfide, in blood react with red blood cells, causing a drop in blood pressure and blood viscosity. The activity of garlic on cholesteciteds and other properties was already mentioned. 

Broccoli, cabbage, cauliflower, Brussels sprouts contain ditioltiones that contribute to proper immune system functions. 

The list is extensive and if our readers ask for, the list could be  expanded and treated more extensively on any of the cases mentioned.

Health benefits of herbs and spices

In my search for scientific information I came across this article that I think summarizes many of my own thoughts, therefore I quote its published abstract.

Health benefits of herbs and spices: the past, the present, the future.

Med J Aust. 2006 Aug 21;185(4 Suppl):S4-24.

Tapsell LC, Hemphill I, Cobiac L, Patch CS, Sullivan DR, Fenech M, Roodenrys S, Keogh JB, Clifton PM, Williams PG, Fazio VA, Inge KE.

National Centre of Excellence in Functional Foods, University of Wollongong, NSW.

Herbs and spices have a traditional history of use, with strong roles in cultural heritage, and in the appreciation of food and its links to health. Demonstrating the benefits of foods by scientific means remains a challenge, particularly when compared with standards applied for assessing pharmaceutical agents. Pharmaceuticals are small-molecular-weight compounds consumed in a purified and concentrated form. Food is eaten in combinations, in relatively large, unmeasured quantities under highly socialised conditions. The real challenge lies not in proving whether foods, such as herbs and spices, have health benefits, but in defining what these benefits are and developing the methods to expose them by scientific means.

CULTURAL ASPECTS: The place of herbs and spices in the diet needs to be considered in reviewing health benefits. This includes definitions of the food category and the way in which benefits might be viewed, and therefore researched. Research may focus on identifying bioactive substances in herbs and spices, or on their properties as a whole food, and/or be set in the context of a dietary cuisine.

THE ROLE OF HERBS AND SPICES IN HEALTH: The antioxidant properties of herbs and spices are of particular interest in view of the impact of oxidative modification of low-density lipoprotein cholesterol in the development of atherosclerosis. There is level III-3 evidence (National Health and Medical Research Council [NHMRC] levels of evidence) that consuming a half to one clove of garlic (or equivalent) daily may have a cholesterol-lowering effect of up to 9%. There is level III-1 evidence that 7.2 g of aged garlic extract has been associated with anticlotting (in-vivo studies), as well as modest reductions in blood pressure (an approximate 5.5% decrease in systolic blood pressure). A range of bioactive compounds in herbs and spices have been studied for anticarcinogenic properties in animals, but the challenge lies in integrating this knowledge to ascertain whether any effects can be observed in humans, and within defined cuisines. Research on the effects of herbs and spices on mental health should distinguish between cognitive decline associated with ageing and the acute effects of psychological and cognitive function. There is level I and II evidence for the effect of some herbal supplements on psychological and cognitive function. There is very limited scientific evidence for the effects of herbs and spices on type 2 diabetes mellitus, with the best evidence being available for the effect of ginseng on glycaemia, albeit based on four studies. More research is required, particularly examining the effects of chronic consumption patterns. With increasing interest in alternatives to non-steroidal anti-inflammatory agents in the management of chronic inflammation, research is emerging on the use of food extracts. There is level II evidence for the use of ginger in ameliorating arthritic knee pain; however, the improvement is modest and the efficacy of ginger treatment is ranked below that of ibuprofen. More definitive research is required.

PUBLIC HEALTH AND DIETARY IMPLICATIONS: Recommendations for intakes of food in the Australian guide to healthy eating do not yet include suggested intakes of herbs and spices. Future consideration should be given to including more explicit recommendations about their place in a healthy diet. In addition to delivering antioxidant and other properties, herbs and spices can be used in recipes to partially or wholly replace less desirable ingredients such as salt, sugar and added saturated fat in, for example, marinades and dressings, stir-fry dishes, casseroles, soups, curries and Mediterranean-style cooking. Vegetable dishes and vegetarian options may be more appetising when prepared with herbs and spices.

FUTURE DIRECTIONS: As several metabolic diseases and age-related degenerative disorders are closely associated with oxidative processes in the body, the use of herbs and spices as a source of antioxidants to combat oxidation warrants further attention. Immediate studies should focus on validating the antioxidant capacity of herbs and spices after harvest, as well as testing their effects on markers of oxidation. This will work in parallel with clinical trials that are aiming to establish antioxidants as mediators of disease prevention. From a dietary perspective, the functionality of herbs and spices will be exposed through consideration of their properties as foods. As with most foods, the real benefits of including them in the diet are likely to emerge with a better understanding of the attributes of health that are best supported by food, and in methodological developments addressing the evidence base for their effects. These developments are well underway through evidence-based frameworks for substantiating health claims related to foods. At present, recommendations are warranted to support the consumption of foods rich in bioactive components, such as herbs and spices. With time, we can expect to see a greater body of scientific evidence supporting the benefits of herbs and spices in the overall maintenance of health and protection from disease.