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Oregano, sage, peppermint, garden thyme, lemon balm, clove, allspice and cinnamon--as well as the Chinese medicinal herbs Cinnamomi cortex and Scutellariae radix--contain very high concentrations of antioxidants, a new study concludes.
In fact, spices may be an even better source of dietary antioxidants than many other food groups such as fruits, berries, cereals and vegetables, according to the study published last May in the Journal of Nutrition.
Antioxidants mop up some of the "free radicals" ...