An Overview of the Benefits of Indian Spices for High Blood Pressure

Abstract

The utilization of herbs, spices, and other plant components has a rich historical background in Indian medicine. In ancient and medieval economies, spices were among the most demanded resources. Although herbalists and alternative medicine practitioners have relied on plants for health and healing for decades, it is only in the last few decades that scientists have begun to investigate the medicinal properties of ordinary herbs and spices. Spices’ anti-hypertensive, anti-hypercholesterolemia, anti-diabetic, and anti-inflammatory characteristics are of utmost relevance in the modern world because of the prevalence of illnesses like diabetes, cardiovascular disease, arthritis, and cancer. Throughout the Middle Ages, people employed herbs and spices for cooking, food preservation, and even medicine. In developing nations like India, where poverty and malnutrition are widespread, a better understanding of plant-derived compounds and spices’ antioxidants and therapeutic effects could lower healthcare expenses. It has been postulated that food significantly impacts the onset of various human diseases, including cardiovascular disease. This manuscript looks at the research on how certain spices, such as garlic, ginger, cardamom, and cinnamon, can affect health problems like hypertension.