Blanton Cynthia
Department of Nutrition and Dietetics, Idaho State University, Pocatello, ID 83201-8117, USA.
Nutrients. 2025 Jul 27;17(15):2445. doi: 10.3390/nu17152445.
: Culinary herbs and spices are potent sources of bioactive compounds such as (poly)phenols that confer health benefits to consumers. Observational studies have quantified (poly)phenol intake levels from foods and beverages but not herbs and spices. Hence, the contribution of herbs and spices to (poly)phenol intakes is unclear. : The current study measured herb and spice total (poly)phenol consumption in a convenience sample of adults ( = 212) using a validated online herb and spice questionnaire. Respondents reported the frequency and amount of consumption of 27 herbs and spices during the past month. Total (poly)phenol concentration (mg) for each herb and spice was calculated using the online database Phenol-Explorer. : Responses showed monthly intakes of 679.92 (1134.06) (median, IQR) mg total (poly)phenols from 47.44 (60.71) g herbs and spices. Cinnamon, black pepper and cloves were the largest contributors to total (poly)phenol intakes from herbs and spices. : These findings suggest that herbs and spices contribute potentially meaningful amounts of (poly)phenols to total dietary (poly)phenol intakes and that existing reports of (poly)phenol consumption for populations may underestimate actual levels by 3-12%.
烹饪用香草和香料是生物活性化合物的重要来源，如（多）酚类物质，这些物质对消费者有益健康。观察性研究已对食物和饮料中的（多）酚摄入量进行了量化，但未涉及香草和香料。因此，香草和香料对（多）酚摄入量的贡献尚不清楚。
本研究使用经过验证的在线香草和香料问卷，对一个成人便利样本（n = 212）中的香草和香料总（多）酚消耗量进行了测量。受访者报告了过去一个月中27种香草和香料的食用频率和食用量。每种香草和香料的总（多）酚浓度（毫克）通过在线数据库Phenol-Explorer计算得出。
结果显示，每月从47.44（60.71）克香草和香料中摄入679.92（1134.06）（中位数，四分位距）毫克总（多）酚。肉桂、黑胡椒和丁香是香草和香料总（多）酚摄入量的最大贡献者。
这些发现表明，香草和香料对膳食总（多）酚摄入量有潜在的重要贡献，而且现有关于人群（多）酚摄入量的报告可能会将实际水平低估3%至12%。
