PHENOLIC-COMPOUNDS IN SPICES

A general overview of the phenolic compounds in spices is presented, along with information about their chemistry, their attributes for the food industry (flavor, color. antioxidants), as well as what is known about their biological activities. Among the compounds and spices mentioned are capsaicinoids from chillies, curcuminoids from turmeric, piperine from black pepper, gingerols from ginger, eugenol from cloves, coumarin from cinnamon, myristicin and safrole from nutmeg and mace, and carnosol and rosmarinic acid from rosemary and sage.