“…The following Table 1 depicts the presence of bioactive compounds in the most commonly utilized Spices and Herbs. [59] ; (Zhang et al, 2016) [94] ; (Ho et al, 2013) Turmeric Curcuminoids (curcumin, desmethoxycurcumin, bismethoxycurcumin) (Komonsing et al, 2021) [42] ; (Zhang et al, 2015) [94] ; (Mathew and Hsu, 2018) [52] ; (Yadav et al, 2013) [93] ; (Syed et al, 2015) [82] ; (Sahne et al, 2016) [72] Curry leaves Carbazole alkaloids (Ganesan et al, 2013) [22] ; (Khedkar, 2015) [41] ; (Ghasemzadeh et al, 2014) [23] Coriander Linalool (Begnami et al, 2016) [7] ; (Kansal et al, 2011) [36] ; (Lodi et al, 2012) [46] Clove Eugenol (Nagababu et al, 2010) [56] ; (Shukri et al, 2010) [77] ; (Devi et al, 2010) [16] Mint Rosmarinic acid, caffeic acid, ferulic acid Mimica-Dukic and Bozin, 2008 [54] , (Tahira et al, 2011) [83] ; (Lee, 2010) [44] ; (Brown et al, 2019) [10] Giloy Tinosporide, tinosporine, giloinsterol, giloin (Choudhary et al, 2013) [14] ; (Sharma et al, 2019) [73] ; (Murugesan et al, 2021) [55] Ashwagandha Withanolide A and Withaferin A (Namdeo and ingawale, 2021) [57] ; (Pandey et al, 2017) [60] ; (Thirugnanasambantham and Senthil, 2016) [85] ; (Shasmita et al, 2017) [75] ; (Singh et al, 2017)…”