A comprehensive review on medicinal values and health benefits of spices and condiments commonly used in the Indian sub-continent

Abstract

Spices and condiments, in addition to imparting seasoning they also possess medicinal values. The essential oils are the active principles of the condiments and spices. The combination of numerous essential oil fractions, not only enhances the values of the food as appetizers by imparting fragrances but also accredit the therapeutic values when used in the cooking. Spices such as Cinnamon, Cloves, Black pepper are enriched in essential oils with pharmaceutically active compounds like cinnamaldehyde, eugenol, and piperine. Similarly, condiments like Coriander, Chili, Cumin, are recognized for constituents like allicin, curcumin, linalool, etc. These components hold antioxidants properties and for many diseases, works as naturally occurring defensive constituents. This work is intended to outline the medicinal potential of commonly used spices and condiments based on the findings and reports of recent research across South Asian countries where spices and condiments form chief flavoring components of traditional foods.

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

“…Spices containing various bioactive components have an anticancer effect as examined in model animals [ 147 ]. The active compounds of the spices are essential oils, and the spices, namely black pepper, cinnamon, cloves, coriander, chili, and cumin, are enriched with essential oils having pharmaceutically active components such as piperine, cinnamaldehyde, eugenol, allicin, curcumin, and linalool [ 658 ]. Spices are used as therapeutic agents with antimicrobial, anti-inflammatory, anticancer, and antioxidant properties.…”