| Antioxidants isolated from herbs and spices |
| Spices and herbs | Systematic names | Substances and type of substances |
| Rosemary | Rosemarinus officinalis | Camosic acid, camosol, rosemarinic acid, rosmanol |
| Sage | Salvia officinalis | Carnosol, camosic acid, rosmanol, rosmarinic acid |
| Oregano | Origanum vulgare | Derivatives of phenolic acids, flavonoids, tocopherols |
| Thyme | Thymus vulgaris | Thymol, carvacrol, p-cunene-2,3- diol, biphehyls, flavonoids |
| Ginger | Zingiber officinale | Gingerol-related compounds, diarylheptanoids |
| Turmeric | Curcuma domestica | Curcumins |
| Summer savory | Satureja hortensis | Rosemarinic acid, camosol, carvacrol, thymol |
| Black pepper | Piper nigrum | Phenolic amides, flavonides |
| Red pepper | Capsicum annum | Capsaicin |
| Chilli pepper | Capsicum frutescence | Capsaicin, capsaicinol |
| Clove | Eugenia caryophyllata | Eugenol, gallates |
| Marjoram | Marjorana hortensis | Plavonoids |
| Common balm | Melissa officinalis | Flavonoids |
| Licorice | Glycyrrhiw glabra | Flavonoids, licorice phenolics |