Table 2.

Phytochemical compounds in spices and herbs and their possible anti-inflammatory effects—source information: Bellik et al. ⁽¹¹⁸⁾, Jungbauer et al. ⁽¹⁰⁵⁾, Daly et al. ⁽¹¹⁹⁾, Ganeshpurkar et al. ⁽¹²⁰⁾, Dixon et al. ⁽¹²¹⁾, Baur et al. ⁽¹²²⁾, Calderón-Montaño et al. ⁽¹²³⁾, Isemura⁽¹²⁴⁾. Checkmarks indicate the presence of a compound for each activity

Phytochemical compounds	Enhance antioxidant activities	Protection against free radicals	Suppress cellular communication in immune cells	Inhibit arachidonic acid metabolism	Inhibit pro-inflammatory enzymes (e.g. COX, LOX, NOS)	Inhibit NF-κB activation and inflammation-related proteins/enzymes	Dietary sources
β-carotene	☑	☑				☑	Basil, coriander
Rutin		☑		☑		☑	Passionflower, buckwheat
Genistein			☑			☑	Soybean seeds
Resveratrol	☑				☑	☑	Grapes, wine, Itadori tea, Rhubarb dry root
Quercetin	☑	☑	☑	☑	☑	☑	Dill, bay leaves, oregano
Curcumin	☑	☑			☑	☑	Turmeric
Kaempferol			☑	☑	☑	☑	Oregano, endive, leek, Ginkgo biloba
Luteolin	☑	☑	☑		☑	☑	Marjoram, sage, rosemary, tarragon, thyme
Catechin	☑				☑		Green tea, apples, persimmons, cacaos