02/12/2025
Antioxidant herbs Part 2:
Pomegranate (Punica granatum):
Pomegranate is a potent antioxidant, superior to red wine and equal to or better than green tea. It is most abundant in the fruit peel as opposed to the juicy seeds (arils) found within the fruit. The synergistic action of the pomegranate constituents appears to be superior to that of single constituents.
Rosemary (Rosmarinus officinalis):
Some traditional herbalists say rosemary is the “queen of antioxidants” which means it can decrease oxidative stress and inflammation. It has long been used for inflammatory pain such as arthritis. Rosemary’s protective effects are illustrated in a study on charred meats. High-heat cooking methods, such as pan frying or grilling, creates compounds that have been shown to alter DNA and lead to cancer. While avoiding meats cooked at high temperatures is encouraged, the consumption of rosemary has the ability to reduce the risk of cancer from eating meats cooked on high heat. Researchers added rosemary extract to meats during cooking and found that the high antioxidant content helped prevent the formation of these carcinogenic compounds.
https://www.naturopathicwellness.com.au/blog/
