Polyphenol Intake from Herbs and Spices

Background: 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. Methods: The current study measured herb and spice total (poly)phenol consumption in a convenience sample of adults (n = 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. Results: 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. Conclusions: 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%.