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Spices as functional foods
M Viuda-Martos1, Y Ruiz-Navajas, J Fernández-López
1Grupo Industrialización de Productos de Origen Animal (IPOA), Generalitat Valenciana, Departamento de Tecnología Agroalimentaria, Escuela Politécnica Superior de Orihuela, Universidad Miguel Hernández, Orihuela Alicante.
Critical Reviews in Food Science and Nutrition
|January 14, 2011
Summary
Spices and aromatic herbs offer significant health benefits, acting as antioxidants and possessing antimicrobial and anti-inflammatory properties. This review explores their potential as functional foods for disease prevention.
Area of Science:
- Pharmacology and Nutrition
- Food Science
Background:
- Spices and aromatic herbs have historical uses as preservatives and flavor enhancers.
- Traditional medicine extensively utilizes these botanicals, prompting scientific investigation.
- Their chemical constituents are of interest to the chemical, pharmaceutical, and food industries for health applications.
Purpose of the Study:
- To review the potential of spices and aromatic herbs as functional foods.
- To highlight their diverse health-promoting properties and applications.
Main Methods:
- Literature review of in vitro and in vivo studies.
- Analysis of documented biological activities and health benefits.
Main Results:
- Demonstrated antioxidant, digestive stimulant, and hypolipidemic effects.
- Reported antibacterial, anti-inflammatory, antiviral, and anticancerigenic activities.
- Evidence suggests potential preventative roles in various pathologies.
Conclusions:
- Spices and aromatic herbs exhibit a wide range of beneficial physiological effects.
- Their incorporation as functional foods may contribute to health and disease prevention.
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