TABLE 2.
Spice | Bioactive components |
---|---|
Rosemary | Carnosic acid, carnosol, rosemarinic acid, and rosmanol |
Sage | Carnosol, carnosic acid, rosmanol, and rosmarinic acid |
Oregano | Derivatives of phenolic acids, flavonoids, and tocopherols |
Thyme | Carvacrol, thymol, cymene, caryophyllene, carvone, and borneol |
Marjoram | Flavonoids |
Garlic | Allicin, alliin |
Ginger | Zingiberol, gingerol, zingiberene, and shogaol |
Pepper | Capsaicin, vitamin C, D, and carotenoids |