Unveiling the Health-Promoting Power of Bioactive Compounds in Herbs and Spices

Abstract

Purpose of Review The bioactive compounds present as natural constituents in a variety of herbs and spices, as well as in various other foods, provide health benefits beyond the basic nutritional value of the ingredients themselves. This review considers the various ways in which the consumption of herbs and spices may help to promote human health. Recent Findings A growing body of research supports the view that people should be encouraged to increase their consumption of herbs and spices, given the wide range of putatively beneficial effects on people’s health that have been reported to date. Summary Many of the studies reporting health benefits associated with the bioactive compounds in herbs and spices tend to be statistically underpowered, and hence currently provide only weak support for many of the health claims that have been made/published in the literature. Furthermore, few Randomized Controlled Trials (RCTs), the gold standard for evaluating the efficacy of pharmaceuticals, have been published to date. Relevant safety concerns that have been reported are also briefly discussed. Nevertheless, taken as a whole, there would appear to be moderately strong support for the beneficial effects of various bioactive compounds in herbs and spices. Looking to the future, the potential health benefits, combined with the desirable sensory qualities of various herbs and spices, means that their increased usage in our cuisine should be encouraged. At the same time, however, it would undoubtedly also be helpful to see more RCTs assessing specific health claims associated with the consumption of (the bioactive compounds in) herbs and spices, either when taken individually or else in synergistic combination.