Spices, herbal xenobiotics and the stomach: Friends or foes?

Table 1 Antioxidant constituents of herbs

Antioxidant constituents	Herb	Ref.
Pimentol, biflorin	Clove, allspice	[38]
Phenolic constituents: phenolic acids, phenolic diterpenes, flavonoids, and volatile oils, phenolic volatile oils	Many herbs including clove, cinnamon and oregano	[39]
Piperine	Black pepper	[40]
Curcumin, methoxy phenols, dehydrogingerdione, bakuchiol	Turmeric, from Indian spices, ginger, Psoralea corylifolia	[41]
Phenolic compounds: flavonoids, phenolic acids and their derivatives, tannins, stilbenes, and anthraquinones	Polygonum species, spring onion, broccoli, orange, carrot and ginger	[42]
Phenolic diterpenes	Rosmarinus officinalis and Salvia officinalis	[43]
Phenolic, flavonoid, chlorogenic acid and neochlorogenic acid	Andean spice Sanicula graveolens (Apiaceae)	[44]
Phenylpropanoids (phenolic compounds)	Human diet, spices, aromas, essential oils, propolis and traditional medicine	[45]
Polyphenolic	Piper umbellatum, Piper nigrum, Piper guineense	[46]