Studies on the Biology and Functional components of the Indian spices
Spices as Functional Foods
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Spices are one of the easiest ways to add functional foods to our diet. Every spice has its own set of culinary uses, medicinal and health benefits. 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 their potential use for improving health. Both in vitro and in vivo studies have demonstrated how these substances act as antioxidants, digestive stimulants, and hypolipidemics and show antibacterial, anti-inflammatory, antiviral, and anticarcinogenic ac...
Spices are one of the easiest ways to add functional foods to our diet. Every spice has its own set of culinary uses, medicinal and health benefits. 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 their potential use for improving health. Both in vitro and in vivo studies have demonstrated how these substances act as antioxidants, digestive stimulants, and hypolipidemics and show antibacterial, anti-inflammatory, antiviral, and anticarcinogenic activities. These beneficial physiological effects may also have possible preventative applications in a variety of pathologies. Thus having so many secret folds of health benefits, they are complete functional foods. This monograph will be thoroughly focused on the biology, qualitative phytochemical studies, total phenoolics and antioxdidant potential of the four Indian spices: Kokum (Garcinia indica Choisy), Oregano (Origanum vulgare L.), Star Anise (Illicium verum Hook.f.) and Bay Leaf (Cinnamomum tamala (Buch.-Ham.) T.Nees & C.H.Eberm.
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