Native plants are extremely rich in antioxidants which serve to protect them from the harsh Australian sun. They are extremely high in both water and fat soluble antioxidants. It is the fat soluble component that is especially valuable to us. Our more traditional sources of antioxidants are only high in water soluble antioxidants. Native herbs and spices can protect our bodies from the biochemical rigours of living. More than that they offer new flavours to give your next meal a boost – in both health and flavour.
Reference, ‘Health Benefits of Australian Native Foods, RIRDC’, Australian Government.
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