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Published VersionCC BY V4.0, Open Access
Magazine article
From garlic to parsley, new research reveals the herbs and spices Australians love most
The Conversation, Vol.19 December 2024
2024
Appears in The Conversation
Abstract
Herbs and spices have been used in cooking for centuries.
They add flavour, aroma and colour to foods and have long been used for health and to preserve food, and in the case of garlic, even to ward off vampires.
Both fresh and dried herbs and spices provide us with a wide range of nutrients including vitamins and minerals. But it is the high level of antioxidants which provide the most health benefits.
Antioxidants work by reducing the oxidative stress in the body.
Details
- Title
- From garlic to parsley, new research reveals the herbs and spices Australians love most
- Authors
- Evangeline Mantzioris - University of South AustraliaAnthony Villani - University of the Sunshine Coast, Queensland, School of Health - Nutrition & DieteticsNina A Wilson - University of South Australia
- Publication details
- The Conversation, Vol.19 December 2024
- Publisher
- Conversation Media Group
- Date published
- 2024
- DOI
- 10.64628/AA.gpqdp3cqs
- ISSN
- 2201-5639
- Copyright note
- © The Conversation Media Group. This work is licensed under a Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/).
- Organisation Unit
- Healthy Ageing Research Cluster; School of Health - Nutrition & Dietetics
- Language
- English
- Record Identifier
- 991087892802621
- Output Type
- Magazine article
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