Антиоксидантная активность специй и их влияние на здоровье человека (обзор)

In the review for the first time in our country data on antioxidant activity of the spices measured by different methods (TEAC, FRAP, ORAC, amperometric) are generalized. The clove, origanum, rosemary, cinnamon, vanillin, curcuma, ginger have record antioxidant activity. Data on chemical composition of spices, separately about the content of flavonoids (by HPLC method) and about most biologically active compounds (quercetin, allicin, rosmarinic acid, capsaicin, curcumin, gingerol), some of them anticarcinogenic, are resulted. Data about positive influence of some spices on health of the person are generalized also. For prophylaxis against hazardous socially significant diseases (cardiovascular, oncologic, etc.) it is useful to consume spices regular. Addition of spices in other foodstuff and beverages enlarges their general antioxidant activity that is important for antioxidant therapy of suppression of oxidative stress - of the precursor of many diseases. Antioncologic spices: clove, black pepper, garlic, ginger, nigella, curcuma. The medical effect from some spices is so significant, that they began to test in a number of preclinical, clinical and even therapeutic researches. For example, the rosemary was tested as antioncologic agent, curcumine from a curcuma at gastrointestinal and neurodegenerative diseases, and also for inhibition oxidation low density lipoproteins. Garlic was tested at cardiovascular diseases. Medical properties of many spices are confirmed in hundreds publications of last years. New processes of conservation of foodstuff by means of spices are developed, in particular, vegetable oils, cheese, meat, etc. Spices suppress harmful action of contaminants of foodstuff: mycotoxins, heterocyclic amines, acrylamide. Spices will neutralize harmful action of hazardous solvents and motor transport exhausts in large cities. Thus, it is possible to assert, that consumption of spices will help the person to protect from environment damage effects, especially in large megacities. The majority of useful properties of spices at the expense of their high antioxidant activity, presence at them of strong natural antioxidants, flavonoids, phenolic acids and other polyphenols.