This is the VOA SpecialEnglish AGRICULTURE REPORT.
Small plants called herbs have many uses. Some herbs are used incooking to make foods taste better. Others are used as medicines.
Now, a new study shows that manyherbs used in cooking contain helpful chemicals calledanti-oxidants. Our bodies naturally produce oxidizing compounds. Ananti-oxidant is one of many chemicals that reduce or preventoxidation. This prevents damage to cells and tissues caused by atomsor molecules in the body called free radicals. Experts agree thatoxidative damage causes many of the health problems common to olderadults.
The new study found that herbs have more anti-oxidant power thansome common fruits and vegetables. However, the strength of theseanti-oxidants can depend on the kind of herb and growing conditions.
In the new study, scientists from the United States and Chinatested herbs that were grown in the same area under similarconditions. The scientists did their work at the National Arboretumin Washington, D.C. The United States Department of Agriculturereported the findings.
The scientists measured the ability of different kinds of herbsto fight oxidizing chemicals. They tested twenty-seven herbs used incooking. They also studied twelve herbs that are used as medicines.
The highest level of anti-oxidant activity was found in threekinds of oregano used in cooking. They are Mexican, Italian andGreek mountain oregano. Their activity was stronger than theanti-oxidant Vitamin E. It was as strong as a chemical called B-H-A,which is added to food to protect against fat oxidation.
Several other herbs also showed strong antioxidant activity. Theyinclude bay and dill. However, their strength was about one-half toone-third as strong as that of the three kinds of oregano.Generally, the herbs used as medicines were low in antioxidantactivity. The scientists say this suggests that any health effectsfrom such herbs resulted mostly from other actions in the body.
The scientists say the antioxidant power of these herbs may bedifferent, depending on where the plants are grown. Yet they suspectthat their findings would have been similar had the study been donein another area. That is because of the substances found naturallyin each kind of herb.
This VOA Special English AGRICULTURE REPORT was written by GeorgeGrow.