Science of Food Nutrition and Health
Science of Food Nutrition and Health
Vinod Puri
(Publishers: Austin Macauley Publishers, London, 2023)
Herb and Spices: Health Benefits
Since the beginning of humanity, plant-derived products have played a central
role in treating various diseases. The extraction of bioactive compounds from
plants laid the foundation for modern drug discovery, which began in the 19th
century. The popularity of synthesized drugs derived from plant materials grew
due to their cost-effectiveness, rapid efficacy, and ease of quality control.
However, concerns about their safety and effectiveness have always been
present.
Herbs and spices have been crucial in advancing modern drug discovery and
development. These plant products were traditionally utilized in ancient Indian
Ayurvedic medicine, Chinese traditional medicine, and Unani medicine practiced
by Greeks. It is important to highlight that using natural products for healing
remains widespread, with the World Health Organization reporting that 80% of
the global population still relies on traditional medicine.
Herbs and spices are rich sources of bioactive polyphenols such as alkaloids,
terpenoids, flavonoids, coumarins, organo-sulphurs, and nitrogen-containing
compounds. These compounds and their derivatives have exhibited therapeutic use
as drugs or have been used as model molecules for synthesizing drugs.
However, the specific impact of individual herbs or spices on promoting health
or preventing specific diseases is not well-established. Research findings to
date are inconclusive and do not definitively link any herb or spice in dietary
form or supplements to a specific non-communicable disorder. Research efforts
in the last decade have increased in elucidating the role of polyphenols, such
as phenolic acids (hydroxybenzoic and hydroxycinnamic acids), flavonoids
(flavonols, flavones, isoflavones, flavanones, flavanols, anthocyanidins,
stilbenes, lignans, coumarins, and tannins, which are major bioactive compounds
in herbs and spices. The polyphenolic content of plant-based compounds largely
depends on biotic and abiotic factors.
Polyphenols are known for their potent antioxidant properties and have been
shown to have anti-inflammatory, anti-cancer, and neuroprotective effects.
Consequently, they are associated with a reduced risk of developing
non-communicable diseases. It is now understood that consuming plant-based
bioactive compounds can help promote a diverse gut microbiota, which in turn
helps prevent non-communicable diseases. The impact of bioactive compounds on
promoting or maintaining health depends on factors such as intake levels,
cooking process, bioavailability, absorption, and the interaction of other food
components with the bioactive properties of herbs and spices.
Additionally, studies have shown that microwaving, simmering, and boiling can
enhance the release of bioactive compounds in different herbs and spices,
whereas dry heating and frying can diminish their bioactive capacity. The
duration of cooking plays a crucial role in influencing the antioxidant
capacity and total phenolic content, although the impact of cooking methods may
vary.
It is important to consider that the impact of bioactive compounds can differ
based on genetic factors and their availability in the body. While there is
limited medical evidence, epidemiological studies, and laboratory experiments
suggest that these compounds may promote human health. Below are some common
herbs and spices commonly consumed for their potential health benefits due to
their chemical components.
• Asafoetida: Asafoetida is commonly used to add flavour to
foods and drinks and is known for its medicinal properties due to the presence
of sugars, sesquiterpenes, coumarins, and polysulphides. In Ayurvedic medicine,
asafoetida is recommended for treating digestive issues, whooping cough,
diabetes, intestinal worms, infant colic, and toothaches.
• Cardamom: Cardamom is rich in bioactive compounds such as
flavonoids, terpenoids, anthocyanins, alkaloids, and other phenolic compounds
that have anti-inflammatory, hypocholesterolemic, anticancer, antifungal,
antiviral, and gastroprotective properties. It is beneficial for treating
heartburn, intestinal spasms, irritable bowel syndrome, diarrhea, constipation,
liver and gallbladder issues, high blood pressure, coughs, colds, and urinary
problems.
• Cinnamon: The health benefits of cinnamon are attributed to
the presence of bioactive compounds such as cinnamaldehyde, eugenol, terpineol,
nerolidol, and borneol. Research indicates that incorporating cinnamon into
your diet can lower the risk of cardiovascular disease and colorectal cancer,
enhance cognitive abilities, and provide protection against infections,
viruses, candida, and oral bacteria that lead to bad breath, tooth decay, and
cavities. It's important to note that excessive consumption of cinnamon may
lead to liver issues due to the presence of coumarin.
• Cloves: A highly prized spice cloves are the major sources
of phytochemicals with eugenol being the most significant and bioactive
compound responsible for their pleasant aroma. The chemicals isolated from
cloves have been demonstrated to be potent antioxidants, antimicrobial, and
antiviral agents. In Ayurvedic and Chinese medicine, cloves or clove oil are
used to enhance the immune system, address liver issues, and treat various
other conditions.
• Cumin: Ayurveda considers cumin as nature’s best tonic for
promoting digestion. Cunin is a rich source of polyphenols and boasts excellent
antioxidant, antiallergic, neuroprotective, anti-inflammatory, and
anti-flatulence properties. The pharmacological properties are attributed to
the presence of quinone compounds in cumin.
• Coriander: Coriander is known for its antioxidant,
antifungal, antibacterial, and anti-inflammatory properties due to the presence
of numerous biologically active compounds. In traditional Ayurveda and Greek
medicine, coriander was used to treat digestive issues, and flatulence, as a
depurative, and as an analgesic. It has also been recommended for reducing
blood pressure and cholesterol levels, as well as for preventing neurological
inflammation and disease.
• Fenugreek: Fenugreek, utilized as both an herb and a spice,
has been extensively researched for its medicinal properties in treating
diabetes and high cholesterol in both traditional and modern medicine. The
fiber content contains non-starch polysaccharides that aid in regulating blood
glucose levels. Key polyphenols found in fenugreek, such as trigonelline,
coumarins, fenugrin, and saponins, contribute to its antioxidant,
anticarcinogenic, antimicrobial, anti-inflammatory, and cholesterol-lowering
effects. Ayurveda recommends fenugreek for digestive issues and liver
detoxification.
• Fennel: Fennel seeds are rich in health-promoting
nutrients such as polyphenols, dietary fiber, minerals, and vitamins. In
ancient times, Romans and Greeks used fennel seeds to suppress appetite and
believed they could enhance strength and courage. These seeds have
traditionally been used as a carminative for treating infant colic pain and
aiding digestion to alleviate cough and bronchitis symptoms. Fennel seed oil
has also been used in massages to relieve joint pain. They also exhibit various
biological activities such as hepato-protective, antioxidant, antithrombotic,
antitumor, acaricidal, antifungal, and antibacterial effects. The main
component of fennel seeds, Estragole, is believed to have anticarcinogenic
properties.
• Turmeric: Turmeric has been used for its medicinal
properties for over 4000 years in Ayurvedic, Chinese, and Unani medicines,
known for its antimicrobial, anti-inflammatory, and anti-flatulent effects.
More than 150 secondary metabolites have been identified in turmeric, with
curcuminoids being the primary compounds responsible for its distinctive
yellow/orange colour. Widely utilized as a spice in Indian, Asian, and
Middle Eastern cooking, turmeric is also suggested for managing conditions like
rheumatoid arthritis, conjunctivitis, urinary tract infections, digestive
issues, and liver problems.
• Ginger: Ginger has been used as a culinary spice and in
traditional Indian medicine for over 5,000 years. It contains over 200 chemical
compounds, with Zingiberene, shogaol, and gingerol being the main compounds
responsible for its distinct flavour. Research suggests that ginger possesses
antioxidant, anti-inflammatory, gastro-protective, hepato-protective,
antiemetic, anticancer, and neuroprotective properties.
• Garlic: Garlic has a long history of use in both culinary
and traditional medicine practices by various ancient civilizations, including
Indians, Chinese, Egyptians, Romans, and Greeks dating back 5000 years. It has
been utilized for treating conditions such as fatigue, headache, insomnia, male
potency, respiratory issues, diarrhoea, and worm infections. Garlic is a
nutrient-rich food containing phytochemicals, minerals, vitamins, proteins, and
dietary fiber. Its sulphur and polyphenolic compounds are associated with
numerous health benefits, including promoting cardiovascular health, lowering
cholesterol, boosting the immune system, and managing diabetes.
• Nutmeg: Nutmeg is rich in secondary metabolites that
possess powerful antioxidant, antibacterial, and anticonvulsant properties, as
well as health-promoting benefits. Throughout history, nutmeg has been utilized
in Western, Indian, and Chinese medicine to address issues such as indigestion,
flatulence, chronic nervous disorders, and to alleviate nausea and vomiting.
Additionally, nutmeg oil has been employed in massages to alleviate rheumatic
pain.
• Aniseed or Anise: Anise is a valuable source of bioactive
polyphenols, minerals, vitamins, and dietary fibre. It has a long history of
use by Egyptians, Greeks, Iranians, Chinese, and Indians for both culinary and
medicinal purposes. Anise is known for its carminative and galactagogue
properties, promoting milk production. The main biologically active compound in
anise is anethol, which, along with other active constituents, provides various
benefits such as antidiuretic, antifungal, bronchodilatory, estrogenic,
insecticidal, muscle relaxant, and neurological effects.
• Basil: Basil has been utilized for over 5000 years in
Italian, Thai, and Indian cuisine as an herb to add flavour to dishes. In
Ayurvedic medicine, basil (Indian Tulsi) was traditionally used to address
common health concerns like indigestion, headaches, gas, and the common cold.
Recent research has shown that basil essential oils have potent antioxidant,
antiviral, and anticancer properties.
Herbs and spices are typically used in small amounts and often combined to add
flavour to dishes in different cultures worldwide. It is generally recommended
to consume these ingredients as part of a balanced diet rather than as
medicinal supplements, as excessive intake can pose health risks. One of the
main difficulties is predicting how the active compounds in these ingredients
will be absorbed into the body, leading to uncertainties about their
effectiveness in medicinal doses. Therefore, it is believed that no single food
can prevent disease, but incorporating a variety of herbs and spices into meals
may contribute to overall health promotion.
Numerous other herbs and spices have been utilized to enhance the taste of
foods as well as for their potential health benefits. These include star anise,
oregano, rosemary, parsley, spearmint, thyme, bay leaf, caraway seeds, celery,
chives, dill, marjoram, saffron, tarragon, and poppy seeds. For further
details, please consult chapter 12 of my book on the Science of Food Nutrition
and Health, which is published by Austin Macauley Publishers in London.
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