health benefits of herbs and spices - review

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Roshni et al. World Journal of Pharmaceutical Research

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HEALTH BENEFITS OF HERBS AND SPICES - REVIEW

Roshni Chaudhari1*, Varsha Dhole

2, Sadhana More

3, Saraswati Kushwaha

4 and

Dr. Smita Takarkhede5

1,2,3

(Lecturer) Ideal College of Pharmacy, Kalyan (E).

4(Student) Ideal College of Pharmacy, Kalyan (E).

5(Principal) Ideal College of Pharmacy, Kalyan (E).

ABSTRACT

Spices and herbs have been used by Indians from thousands of years

and India has been recognized all over the world for herbs and spices.

Spices and herbs are not just ingredients in Indian food for cooking and

for culinary uses Apart from giving a good colour, flavour and aroma

to the food and making an Indian dish palatable. They have played an

important role in human existence. Spices and herbs have a large

number of physiological and pharmacological properties. Some

common herbs and spices which Indians use in cooking on daily basis

include Turmeric (Haldi) was found to have chemo preventive effects

against cancers of the skin, fore stomach, liver and colon, having Anti-inflammatory anti-

bacterial, anti-oxidant properties etc. Studies show that it reduces the risk of heart diseases,

and relieve arthritis. Ginger (adrakh) having antibacterial properties, helps in digestion,

having analgesic, sedative and antipyretic properties. In recent research fenugreeks (methi)

possesses anti-carcinogenic properties and effectively control liver cancer. Similarly, other

herbs and spices such as cinnamon (dalchini), tulsi (holy basil), garlic (lahsun) etc are known

to have many health benefits and in treating various diseases.

KEYWORDS: Herbs, Spices, Health benefits, Diseases.

INTRODUCTION

Herbs and spices have been utilized as food additives all over the world as to increase the

shelf life of food by eliminating the foodborne pathogen and to enhance the organoleptic

properties of food. Spices can be the buds (cloves), bark (cinnamon), the roots (ginger),

berries (peppercorns), aromatic seeds (cumin), and even the stigma of a flower (saffron).A

World Journal of Pharmaceutical Research SJIF Impact Factor 8.084

Volume 10, Issue 3, 1050-1061. Review Article ISSN 2277– 7105

Article Received on

07 January. 2021,

Revised on 27 Jan. 2021,

Accepted on 17 Feb. 2021

DOI: https://doi.org/10.17605/OSF.IO/YN93F

*Corresponding Author

Roshni Chaudhari

(Lecturer) Ideal College of

Pharmacy, Kalyan (E).



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familiar example would be coriander, with the leaves being referred to as herb, and the dried

seed of coriander as a spice. When referring to the stem and roots of coriander, which are

used in cooking, and to onions, garlic, and the bulb of fennel, these parts of these plants tend

to be classified along with herbs, as they are often used fresh and applied in a similar way to

cooking. The long history of use of herbs and spices is considered one of the first ever

recorded functional foods. In Asian countries; particularly India, China, Japan and Korea

there is a long standing tradition and culture of attributing healing properties to foods and

plant materials. Phytochemicals in spices which primarily serve in plant protection are

considered vitamins of the 21stcentury.They are less toxic as compared to drug. Over the last

few decades research on the health benefits of herbs and spices has increased significantly as

many herbs and spices are known to possess properties associated with the reducing risk of

developing chronic diseases. In addition, some of the potential health benefits of herbs and

spices include protection against cardiovascular disease, neurodegenerative conditions,

chronic inflammation, cancer, obesity, arthritis and type 2 diabetes. A number of herbs and

spices have also been seen to have strong anti-oxidant, anti-microbial, and anti-inflammatory

properties. Moreover, the flavouring properties of many herbs and spices tend to reduce the

use of salt as a flavouring agent (i.e., reduced sodium intake) which has additional

cardiovascular health benefits. According to World Health Organization survey pointed that

70-80% of the world population depends on modern medicine mainly on herbal sources in

their major health care. Moreover, 80% of population in developing Countries and up to 60%

of the world's population depends directly on herbs and plants for their medical benefits.

Health Benefits of Herbs and Spices

Turmeric (Curcuma longa, Family: Zingiberaceae)

Fig-1.

A widely used spice and as a medicinal herb in the Middle East and Asia. The curcuminoid

curcumin present in turmeric is the principal curcuminoid evaluated for health promoting

activities. A variety of health benefits such as in treatment for heart diseases, arthritis,

Alzheimer’s disease, gastrointestinal disorders, diabetes and the metabolic syndrome. Also



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used to treat inflammation, pain, wound healing etc. Recently it was found to have anti-

carcinogenic effect. The benefits are due its antioxidant and anti-inflammatory properties.

Ginger (Zingiber officinale, Family: Zingiberaceae)

Fig-2.

The rhizome of ginger plant has been used as a spice since several years across the globe. It

was found that, ginger was one of wildly used herbs in traditional Chinese, Ayurveda, Europe

and America. Ginger has staring potential for treating a number of ailments including

degenerative disorders (arthritis and rheumatism), digestive health (indigestion, constipation

and ulcer), cardiovascular disorders (atherosclerosis and hypertension), vomiting, diabetes

mellitus, and cancer. It also has anti-inflammatory and anti-oxidative properties for

controlling the process of aging.

Garlic (Allium sativum, Family: Amaryllidaceae)

Fig-3.

Traditionally it has been employed to treat infection, colds, diabetes, and heart disease.

Clinically, it has been evaluated for lowering blood pressure, cholesterol, and glucose

concentration, as well as for the prevention of arteriosclerosis and cancer.

Cinnamon (Cinnamomum zeylanicum, Family: Lauraceae)

Fig-4.

https://www.google.com/search?rlz=1C1CHBD_enIN883IN883&sxsrf=ALeKk02dBSF4vCAI8QaIcZQ0mtB01WkJlA:1604059938243&q=garlic+family&stick=H4sIAAAAAAAAAOPgE-LQz9U3SEkqytHSyk620k_KzM_JT6_Uzy9KT8zLLM6NT85JLC7OTMtMTizJzM-zSkvMzcypXMTKm55YlJOZrADhAwBt5N9jSAAAAA&sa=X&ved=2ahUKEwiAxcT2pNzsAhVWyzgGHdAECL4Q6BMoADAEegQIAxAC



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As a spice, cinnamon is available in powder form or whole, as pieces of bark. People can also

use cinnamon essential oil and supplements. Cinnamon consumption has been shown to

improve symptoms in type 2 diabetes by improving insulin sensitivity and cholesterol levels.

Cinnamon can also improve sugar balance in the brain, which helps to improve cognitive

functions. Other studies show that cinnamon can decrease stiffness in arteries, reduce

inflammation and act as an antioxidant.

Chillies (Capsicum, Family: Solanaceae)

Fig-5.

Chilli has preventive and therapeutic properties for many ailments such as different types of

cancer, rheumatism, stiff joints, bronchitis and chest colds with cough and headache, arthritis,

heart arrhythmias and used as stomachic.

Curry leaves (Murraya koenigii, Family: Rutaceae)

Fig-6.

Curry leaves has been used for centuries in the Ayurvedic system of medicine. Its leaves are

widely used in Indian cookery for flavouring foodstuffs. The various notable pharmacological

activities of the plant such as activity on heart, Anti diabetic and cholesterol reducing

property, antimicrobial activity, antiulcer activity, anti-oxidative property, cytotoxic activity,

anti-diarrhoeal activity, phagocytic activity etc.

Holy basil (Ocimum Sanctum, Family: Lamiaceae)

Fig-7.



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Holy basil is an aromatic herb that is thought to have originated in north central India and

now grows native throughout the eastern world tropics. Within Ayurveda, holy basil is

known as “The Incomparable One,” “Mother Medicine of Nature” and “The Queen of

Herbs”. Holy basil is a natural immunity booster. It reduces stress and blood pressure. Good

for skin and hair. Having antioxidant, antibacterial properties etc. Good for diabetes patient.

Cumin (Cuminum cyminum, family: Apiaceae)

Fig-8.

In India, cumin seeds have been used for thousands of years as a traditional ingredient of

innumerable dishes including kormas and soups and also form an ingredient of several other

spice blends. Besides food use, it has also many applications in traditional medicine. In the

Ayurvedic system of medicine in India, cumin seeds have immense medicinal value,

particularly for digestive disorders. They are used in chronic diarrhoea and dyspepsia.

Black cumin has long history of use as medicine in the Indian traditional system of medicine

like Unani and Ayurveda. The black cumin seeds have traditionally been used in the

Southeast Asian and Middle East countries for the treatment of diseases such as asthma,

bronchitis, rheumatism, and other inflammatory diseases.

Coriander (Coriandrum sativum, Family: Apiaceae)

Fig-9.



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In traditional remedies, coriander was used for relief of gastrointestinal disorders, although

other historical uses included as an aphrodisiac, antibiotic, a remedy for respiratory ailments

and pain, and a treatment for loss of appetite and memory. Current uses being investigated

include its antioxidant, antimicrobial, diabetes-modulating, and neurological benefits.

Cardamom (Elettariacardamomum, Family: zingiberaceae)

Fig-10.

Cardamom, often referred to as queen of spices because of its very pleasant aroma and taste,

has a history as old as human race. Both in Middle East and India, it is used for flavouring

hot beverages such as tea and coffee as well as sweets. But the most common use of

cardamom in India has been as an excellent breath freshener. Recently, in a study done it was

found that cardamom extracts are effective against oral pathogenic bacteria. Besides its

antibacterial properties, its slightly pungent but pleasant taste stimulates salivary flow and the

fibrous outer coat helps in mechanical cleansing of the teeth.

Fenugreek (Trigonella foenum graecum, Family: Legumes)

Fig-11.

It is an annual herb indigenous to the countries bordering on the eastern shores of the

Mediterranean and largely cultivated in India, Egypt, and Morocco. Fenugreek has strong

flavour and aroma. The plants leaves and seeds are widely consumed in Indo-Pak

subcontinent as well as in other oriental countries as a spice in food preparations, and as an

ingredient in traditional medicine. Many human studies have shown that at least 1 gram of

fenugreek extract per day can lower blood sugar levels, particularly in diabetics. Fenugreek

has a history of use in traditional medicine in India and China. Its uses include as a treatment



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of weakness and leg oedema, as a lactation and appetite stimulant, and as a remedy for

indigestion, baldness, and fever. Some have used it topically for myalgia, wound treatment,

and cellulitis. It is important to increase awareness of the public, dieticians, and other health

professionals as to the unique properties of fenugreek and to recommend it for the prevention

of hyperglycaemia and hyperlipidaemia.

Mustard (Brassica, Family: Brassicaceae)

Fig-12.

The action of mustard as a condiment is due to three qualities. These are its ability to

stimulate appetite and salivation and so hasten the first stage of digestion, its ability to break

down indigestible fats and meat fibres, and its ability to stimulate digestive juices to complete

the digestive process. Many people find the taste itself adds to their enjoyment, so aiding

good digestion. Mustard contains an essential oil (allyl isothiocyanate) which, when applied

to the outside of the body, increases the circulation and so helps the elimination of poisons.

Two or three tablespoons of mustard powder can be used in the bath to ease chills, relax tired

muscles and promote sleep.

Clove (Syzygium aromaticum, Family:Myrtaceae)

Fig-13.

Clove is an important medicinal plant due to the wide range of pharmacological effects. For

centuries the trade of clove and the search of this valuable spice stimulated the economic

development of the Asiatic region. Clove in particular has attracted the attention due to the

potent antioxidant and antimicrobial activities standing out among the other spices. It also

possesses anti-fungal, anti-viral, anti-diabetic, anti-inflammatory, antithrombotic, anaesthetic,

pain reliving and insect repellent properties.



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Blackpepper (Piper nigrum, Family: Piperaceae)

Fig-14.

It is the most commonly used spice worldwide and its extracts have been used as a folk

medicine in a variety of cultures. In India, it was one of the most commonly used herbs in

ayurvedic medicine and has been considered for treatment of gastro-intestinal disorders and

even more recently in chronic malaria. Black pepper is considered as the king of spices, as it

fetches the highest return as judged from the volume of international trade. Preliminary

evidence in cell culture studies suggests that black pepper contains antioxidant constituents

and possesses anti-inflammatory and antimicrobial properties.

Nutmeg (Myristica fragrans,Family: Myristicaceae)

Fig-15.

While Nutmeg is only a spice that is used sparingly in dishes, it can still impact our health in

a variety of ways such as it helps to eliminate bad breath, provide relief from insomnia

,promotes digestion, boost bone health, helps to dissolve kidney stone, maintains optimal

brain health, reduces skin inflammation and irritation, removes toxins from liver, prevents

heart problem and treat respiratory problems.

Carom seeds (Trachyspermum ammi, Family:Apiaceae)

Fig-16.



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Carom seeds (Ajwain) have many medicinal uses such as an instant remedy for stomach-

ache, in asthma treatment, prevents cold, controls acidity ,relief from ear and toothache, used

in diabetes mellitus, used in reliefs from arthritis pain, helps in reducing weight, prevents

cholera, reduces flatulence and helps in digestion, remedy for flu, dissolves kidney stone,

lessen greying of hair etc.

Bay leaf (Laurus nobilis, Family: Lauraceae)

Fig-17.

Bay is one of the most frequently used cooking spices for flavouring meat products, fishes

and soups. Bay is full of antioxidants and is a good source of minerals and dietary fibres. It

complements food flavour, and bay tea is used to treat stomach-aches, clear up mucus in the

lungs, colds, and sore throat. Poultice of bay leaves is used for the treatment of rheumatism

and neuralgia. To treat headache, leaf of bay is kept in a nostril or under the headbands to

relieve this pain. Traditionally, it has been used for the treatment of gastrointestinal problems

such as impaired digestion, flatulence, eructation, and epigastric bloating and used as diuretic

and has many analgesic effects. Bay is great to add flavour and taste to food and many dishes

with added health benefits.

Star anise (Illicium verum, Family: Schisandraceae)

Fig-18.

Star anise is a main ingredient used in Indian curries and stews. Star anise is added in biryani

to enhance its flavour. The major ingredient of garam masala is star anise and also used in

making masala chai in India. It has lot of medicinal uses and health benefits such as it



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improves digestion and has been used as additive to improve the taste of traditional

medicines. This is a versatile plant which can be used for internal as well as external

applications. For example it is used internally for colic, flatulence, whooping cough, liver

diseases and tuberculosis. Star anise is inhaled externally to treat respiratory tract blockage. It

has been utilized as a part of a tea as a solution for colic and stiffness, and the seeds are very

effective because they improve digestion if they are chewed after meal. It is useful for

stomach related sicknesses. It is used in, lung swelling (irritation) bronchitis, cough, the flu

(influenza) and swine flu. For medicinal teas, pastilles, and cough mixtures star anise is used

as a common ingredient. It is used to treat rheumatism traditionally. Other benefits of star

anise include vitalizing body organs and glands such as the heart, brain, liver, and lungs etc.

CONCLUSION

The above discussed spices namely turmeric, ginger, garlic, cinnamon, black pepper, clove,

holy basil coriander mustard cumin curry leaves chilli cardamom fenugreek, nutmeg, bay

leaf, carom seeds and star anise are commonly used spices in Indian cuisine. These spices and

herbs make ordinary meal to an extraordinary experience. But the real benefits of including

them in the diet are likely to emerge with a better understanding of the attributes of health.

Herbs and spices are a healthy alternative to reduce fat, salt and sugar in the diet .They have a

wide variety of bio-functions and their additive and synergistic actions are likely to protect

the human body. Traditionally spices and herbs as part of the diet have holistic effects on

human health.

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health benefits of herbs and spices - review

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