Abstract
Herbs and spices have been used for generations by humans as food and to treat ailments. Scientific evidence is accumulating that many of these herbs and spices do have medicinal properties that alleviate symptoms or prevent disease. A growing body of research has demonstrated that the commonly used herbs and spices such as garlic, black cumin, cloves, cinnamon, thyme, allspices, bay leaves, mustard, and rosemary, possess antimicrobial properties that, in some cases, can be used therapeutically. Other spices, such as saffron, a food colorant; turmeric, a yellow colored spice; tea, either green or black, and flaxseed do contain potent phytochemicals, including carotenoids, curcumins, catechins, lignan respectively, which provide significant protection against cancer. This review discusses recent data on the antimicrobial and chemopreventive activities of some herbs and spices and their ingredients.
Keywords: herbs, spices, antimicrobial agents, chemoprevention, garlic, diallyldisulfide, black cumin, thymoquinone, saffron, turmeric
Current Medicinal Chemistry
Title: Antimicrobial and Chemopreventive Properties of Herbs and Spices
Volume: 11 Issue: 11
Author(s): P. K. Lai and J. Roy
Affiliation:
Keywords: herbs, spices, antimicrobial agents, chemoprevention, garlic, diallyldisulfide, black cumin, thymoquinone, saffron, turmeric
Abstract: Herbs and spices have been used for generations by humans as food and to treat ailments. Scientific evidence is accumulating that many of these herbs and spices do have medicinal properties that alleviate symptoms or prevent disease. A growing body of research has demonstrated that the commonly used herbs and spices such as garlic, black cumin, cloves, cinnamon, thyme, allspices, bay leaves, mustard, and rosemary, possess antimicrobial properties that, in some cases, can be used therapeutically. Other spices, such as saffron, a food colorant; turmeric, a yellow colored spice; tea, either green or black, and flaxseed do contain potent phytochemicals, including carotenoids, curcumins, catechins, lignan respectively, which provide significant protection against cancer. This review discusses recent data on the antimicrobial and chemopreventive activities of some herbs and spices and their ingredients.
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Cite this article as:
Lai K. P. and Roy J., Antimicrobial and Chemopreventive Properties of Herbs and Spices, Current Medicinal Chemistry 2004; 11(11) . https://dx.doi.org/10.2174/0929867043365107
DOI https://dx.doi.org/10.2174/0929867043365107 |
Print ISSN 0929-8673 |
Publisher Name Bentham Science Publisher |
Online ISSN 1875-533X |

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