MinervaBMJ 2003; 326 doi: https://doi.org/10.1136/bmj.326.7399.1154 (Published 22 May 2003) Cite this as: BMJ 2003;326:1154
Culinary and medicinal herbs provide important sources of dietary antioxidants. But according to a study in the Journal of Nutrition (2003;133: 1286) there's a 1000-fold difference among antioxidant concentrations of various herbs. Of the dried herbs and spices tested, oregano, sage, thyme, lemon balm, clove, allspice, and cinnamon came out on top and may be an even better source of dietary antioxidants than many other foods such as fruit, cereals, and vegetables.
Obesity and diabetes may all be in the head. Homing in on the part of the brain that affects food intake, Italian scientists discovered that hypothalamic …
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