ISSN: 2577-4328
Authors: Singh S*
Spices, which have long been the basis of traditional medicine in many countries, have also been the subject of study, particularly by the chemical, pharmaceutical, and food industries, because of their potential use for improving health. Both in vitro and in vivo studies have demonstrated how these substances act as antioxidants, digestive stimulants, and hypolipidemics and show antibacterial, anti-inflammatory, antiviral, and anticarcinogenic activities. These beneficial physiological effects may also have possible preventative applications in a variety of pathologies. Given the long history of use of herbs and spices, they may be considered one of the first ever recorded functional foods. The phytochemicals present in spices hold promise for preventing or ameliorating various health disorders. Spice industry could exploit the fast growing nutraceutical sector with her high intrinsic quality spices. Proven therapeutic uses of spices in traditional systems of medicine and safety of spices for consumption without side effects are the basic strengths in this field. Numerous in vitro evaluation studies, in vivo studies in animal models and clinical validation studies conducted on health beneficial effects of spices are the stepping stones to exploit spices in the nutraceutical and health food industry.
Keywords: Antioxidants; Anticarcinogenic; Phytochemicals; Nutraceutical
