Updated: September 28, 2012


Using herbs in dishes already loaded with antioxidants can result in a powerful synergy, reveals a recent report in the British Journal of Nutrition. Including marjoram in a salad with antioxidant-rich tomatoes, extra-virgin olive oil, and wine vinegar increases the total antioxidant content by about 200 percent; including lemon balm boosts it 150 percent.


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