Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits

Abstract

Herbs and spices have been used for both culinary and medicinal purposes for centuries. Over the last decade, research into their role as contributors of dietary polyphenols, known to possess a number of properties associated with reducing the risk of developing chronic non-communicable diseases, has increased. However, bearing in mind how these foods are consumed, normally in small quantities and in combination with other foods, it is unclear what their true benefit is from a health perspective. The aim of this review is to use the literature to discuss how preparative and digestive processes, bioavailability and interactions between foods may influence the bioactive properties of these foods, and whether or not polyphenols are responsible for these properties. Furthermore, this review aims to highlight the challenges that need to be addressed so as to determine the true benefits of these foods and the mechanisms of action that underpin their purported efficacy.

Bioactive Compounds, Antioxidant Activity and Nutritional Quality of Different Culinary Aromatic Herbs

“…360.89 mg GAE/100 g fw. Levels of phenolic compounds found in parsley and dill were higher than those reported by Opara and Chohan (2014), ie 89.27 mg GAE/100 g in parsley and 208.18 mg GAE/100 g in dill, but lower than those presented by Shan et al (2005) ie 636 mg GAE/100 g fw in dill and 631 mg/100 g fw in parsley or Číž et al (2010) who reported a total phenolic content of 599.7 mg GAE/100 g in parsley but only 150.4 mg GAE/100 g in dill. Lisiewska et al (2006) between 197 and 331 mg GAE/100 g in dill and showed that the content of polyphenols increased with the increasing height of the plant.…”

“…Numerous studies have shown that a high intake of vegetables that are sources of antioxidant compounds is associated with a lower incidence of cardiovascular disease, cancer and other chronic diseases. The relatively low intake levels of culinary herbs and spices do not necessarily mean that they are of little value as their high polyphenol content, and thus ultimately the potential biological impact of this content, cannot be ignored (Opara and Chohan, 2014). …”

Incorporating freeze-dried strawberry powder into a high-fat meal does not alter postprandial vascular function or blood markers of cardiovascular disease risk: a randomized controlled trial

“…For instance, spices, in which phenolic acids, flavones, and flavonols tend to predominate (58), potently inhibit PL in vitro (7). Alternatively, strawberry polyphenols, which are largely anthocyanins, ellagitannins, and ellagic acid (59), may be more effective at altering carbohydrate metabolism, because they consistently inhibit carbohydrate digestive enzymes (60)(61)(62), and improved the insulin response to white bread in healthy women (11).…”

Identification of the Implementation of GMP and SSOP on the Processing of the Balinese Traditional Food Sardine Pedetan

“…The spice is also rich in flavonoid compounds such as quercitin, kaemferol, rhamnetin, and epigenin, as well as bioactive compounds namely phenol caffeic and chorogenic acid [13]. Coriander also contains phenolic compounds by 357.36 mg/100g wet weight [14]. On the other hand, garlic could hamper the microbial growth of Salmonella enteritidis and Staphylococcus aureus [15].…”