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. 2022 Jan 17;12:793200. doi: 10.3389/fphar.2021.793200

TABLE 2.

Some spices and their major bioactive components.

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