“…Condiments and spices are known to be good sources of antioxidant phytochemicals such as phenolic compounds, flavonoids, and tannins; all of them are associated with a beneficial effects against degenerative and cardiovascular diseases (Mercado-Mercado et al, 2013), as well as a protective effect against lipid oxidation in cooked and raw meat (Castro et al, 2011;Kong et al, 2010;Marangoni & Moura, 2011;Martínez et al, 2006;Mercadante et al, 2010;Olorunsanya et al, 2009;Sancho et al, 2011). Total phenols, flavonoids, and proanthocyanidins (condensed tannins) are summarized in Table 2.…”