Health benefits of herbs and spices: the past, the present, the future

  title={Health benefits of herbs and spices: the past, the present, the future},
  author={Linda C. Tapsell and Ian Hemphill and Lynne Cobiac and David R. Sullivan and Michael Fenech and Craig S. Patch and Steven Roodenrys and Jennifer B. Keogh and Peter M. Clifton and P G Williams and Virginia Ann. Fazio and Karen E Inge},
  journal={Medical Journal of Australia},
UNLABELLED Herbs and spices have a traditional history of use, with strong roles in cultural heritage, and in the appreciation of food and its links to health. Demonstrating the benefits of foods by scientific means remains a challenge, particularly when compared with standards applied for assessing pharmaceutical agents. Pharmaceuticals are small-molecular-weight compounds consumed in a purified and concentrated form. Food is eaten in combinations, in relatively large, unmeasured quantities… 

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

The aim of this review is 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.

Spices: New Perspectives in Human Health and Wellness

Spices, which have long been the basis of traditional medicine in many countries, have also been the subject of study, particularly by the chemical, pharmaceutical, and food industries, because of

Herbs and Spices- Biomarkers of Intake Based on Human Intervention Studies – A Systematic Review

Although the daily intake of herbs and spices is very low compared to most other foods, this important set of food seasoning agents should not be underestimated, especially given their potential benefits to human health.

Spices and Herbs: Improving Public Health Through Flavorful Eating

The content of this supplement shows how the various areas of knowledge can be integrated so that different groups can work synergistically towards the common goal of improved public health through flavorful eating.

Health Benefits and Possible Risks of Herbal Medicine

Potential benefits and possible risks associated with consumption of herbal products are highlighted and antimicrobial activity of spices and herbs as well as some essential oils against most common bacteria and fungi that contaminate food is discussed.

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  • E. Opara
  • Medicine
    Journal of the science of food and agriculture
  • 2019
Human studies are now beginning to provide insights into the significance of the potential health benefits of CHS in a dietary context, particularly concerning their antioxidant and anti-inflammatory properties and their impact on glucose homeostasis, appetite and the consumption of low/reduced fat, salt and sugar foods.

Medicinal and Therapeutic Potential of Seed Spices

  • G. LalS. Meena
  • Medicine, Biology
    Biomedical Journal of Scientific & Technical Research
  • 2018
Therapeutic potential of seed spices to treat multiple symptoms of the metabolic syndrome such as diabetes, obesity, insulin resistance, hypertension and altered lipid profile given focus in this review.

Indian Spices for Healthy Heart - An Overview

This review outlines the role of some spices used in the Indian kitchen for its flavour and taste which are potential to maintain a healthy heart.


Researchers have confirmed that various phytochemicals and bioactive components are present in these indigenous herbs and medicinal plants that ensure their medicinal attribute and thus are an important part of modern functional and nutraceutical foods.



Spicing up a vegetarian diet: chemopreventive effects of phytochemicals.

  • J. Lampe
  • Biology
    The American journal of clinical nutrition
  • 2003
Embracing a cuisine rich in spice, as well as in fruit and vegetables, may further enhance the chemopreventive capacity of one's diet.

Herbals, cancer prevention and health.

Because the use of nonsteroidal anti-inflammatory drugs (NSAID) is associated with a reduced risk for several cancers, it is at least plausible that natural NSAID should be explored for possible use as cancer preventives.

Vegetables, fruit and phytoestrogens as preventive agents.

Review of the epidemiological data, including both cohort and case-control studies, of all cancer sites strongly suggests that plant foods also have preventive potential and that consumption of the following groups and types of vegetables and fruits is lower in those who subsequently develop cancer.

Several culinary and medicinal herbs are important sources of dietary antioxidants.

There is more than a 1000-fold difference among antioxidant concentrations of various herbs and the herbal drug, Stronger Neo-Minophagen C, a glycyrrhizin preparation used as an intravenous injection for the treatment of chronic hepatitis, boosts total antioxidant intake.

Health benefits of fruit and vegetables are from additive and synergistic combinations of phytochemicals.

  • R. Liu
  • Biology, Medicine
    The American journal of clinical nutrition
  • 2003
It is proposed that the additive and synergistic effects of phytochemicals in fruit and vegetables are responsible for their potent antioxidant and anticancer activities, and that the benefit of a diet rich in Fruit and vegetables is attributed to the complex mixture of phydochemicals present in whole foods.

Why vegetable recipes are not very spicy.

  • P. ShermanG. Hash
  • Biology, Medicine
    Evolution and human behavior : official journal of the Human Behavior and Evolution Society
  • 2001

Antimicrobial Functions of Spices: Why Some Like it Hot

Investigating the hypothesis that spices inhibit or kill food-spoilage microorganisms finds that spices help cleanse foods of pathogens and thereby contribute to the health, longevity and reproductive success of people who find their flavors enjoyable.

Health-promoting properties of common herbs.

  • W. Craig
  • Biology
    The American journal of clinical nutrition
  • 1999
The volatile essential oils of commonly used culinary herbs, spices, and herbal teas inhibit mevalonate synthesis and thereby suppress cholesterol synthesis and tumor growth.

Soy, garlic, and ginkgo biloba: Their potential role in cardiovascular disease prevention and treatment

There are hundreds of foods, nutrients, herbs, and botanicals that have “bioactive” constituents with potential human health benefits. Three of these are discussed in this review: soy, garlic, and