Herbs and spices could be regarded as the first real “functional foods” and have a long history of medicinal use. Spices can come from almost any part of a plant including seeds, leaves, barks, rhizomes, latex, stigmas, floral buds and modified stems. India has been recognized all over the world for spices and medicinal plants. Both exhibit a wide range ofphysiological and pharmacological properties. Modern-day researchers are beginning to prove that these culinary treasures can help consumers eat healthier diets by adding flavor without calories, fat or sugar and by providing healthful phytonutrient rich antioxidants. Spices and food herbs are only slightly different, and for the purposes of this chapter no distinction will be made. While many spices have health benefits, the nutritional rather than medicinal uses of herbs in foods and dietary supplements will be discussed rather than prescribed herbal medicines. Recently several molecular targets have been identified for therapeutic / preventive effects of turmeric. Fenugreek seeds, a rich source of soluble fiber used in Indian cuisine reduces blood glucose and lipids and can be used as a food adjuvant in diabetes. Similarly garlic, onions, and ginger have been found to modulate favorably the process of carcinogenesis.
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Seed spices are an important category of agricultural commodities that contribute significantly to our country's economy. India has long been known as a spiceproducing country. Coriander, cumin, and fennel are members of the umbelliferon family, whereas fenugreek belongs to the Fabaceae family. Bioactive compounds, also bioactive constituents, are occurs naturally, physiologically active phytochemicals that operate as a natural defence mechanism for host plants or have previously been exploited as medications, perfumes, or taste components. They're a gold mine of opportunities in our search for useful bioactive molecules for pharmacotherapy or other wellness issues. Seed spices affect a number of biological systems, such as the digestive, circulatory, reproductive, or neurological systems, causing a range of metabolic but also physiologic consequences. Antioxidants, antidiabetic, anticancer, antimicrobial activity, hypolipidemic influence, insecticidal, beneficial in heavy m.
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Introduction: Indian spices experience well-established reputations for their nutraceutical efficacy. These spices are a hidden treasure of numerous therapeutic components and are helpful for therapy against various health disorders. Moreover, these possess pharmacological and prebiotic activities. The healing qualities of spices have caught the attention of the nutraceuticals industry. Objectives: The main objectives of the study were: To ascertain the efficient and effective usage of common Indian spices as a complete and promising functional food To assess the antioxidant capacity of various spices to combat ageing Methodology: Extracts of seventeen commonly used Indian spices namely bay leaves, black pepper, green cardamom, cinnamon, coriander, clove, cumin, curry leaves, fennel, fenugreek, garlic, ginger, mint, mustard, nutmeg, onion and turmeric were prepared by steam distillation process and assessed for their antioxidant activity on copper induced in vitro protein oxidat.
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— Indian Spices from time immemorial were considered with the philosophic concepts of improving health. Laboratory research has further demonstrated the effectiveness of a number of bioactive dietary components that have the ability to prevent cancer and other chronic diseases. Cytotoxic effects of numerous herbal extracts against cancerous cells have been reported. Research provides strong support for the future acceptance of natural compounds as chemo-preventive agents. In Indian cooking variety of spices are used for their specific delicious taste. Research on the health benefits of spices over the last century has elucidated the effects of spices as antioxidant, anti-inflammatory, anti-microbial, cardioprotective, neuroprotective and anti-cancer compounds. There has been a growing realization that spices possess anticarcinogenic properties which is supported by experimental evidences. Cancer chemoprevention is the inhibition or reversal of preinvasive carcinogenesis before cellular invasion across the basement membrane. The goals are to prevent incident precursors and cancer, regress prevalent precursors, and/or suppress recurrent precursors. The focus of cancer medicine in the 21st century is moving towards improved prediction of risk, prevention of disease, preservation of health, personalization of treatment, and more patient participation in decision-making.
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The acceleration in the rate of chronic disease that involves insulin resistance has become of concern in various countries. The rate of the most prevalent chronic diseases involves the metabolic syndrome and non alcoholic fatty liver disease (NAFLD) that is closely associated to diabetes and neurodegenerative diseases. Biotherapeutics and nutritional biotherapy have become important to reverse these global diseases. Biotherapeutics that involves Indian spice therapy requires assessment with relevance to insulin therapy, immunother-apy, antimicrobial therapy and drug therapeutics. Combined insulin therapy and Indian spice therapy regulates human insulin biological activity with relevance to the prevention of uncontrolled intracellular glucose levels and mitochondrial apoptosis. Biotherapeutics with nutritional biotherapy that involves the use of various nutrients such as magnesium and phosphatidy-linositol (gm/day) is essential to insulin therapy. Factors such as stress, core body temperature and food quality influence biotherapeutics and Indian spice therapy with delayed spice clearance associated with mitochondrial dysfunc-tion (cell apoptosis) and altered drug/caffeine therapy with relevance to the global diabetes pandemic.
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