A comprehensive review on medicinal values and health benefits of spices and condiments commonly used in the Indian sub-continent
Md. Manik Imran Nur1,*, Md. Ali Hazrat2, Ray Manobendro Nath3, Md. Islam Monirul1, Zobayed Abu1, Md. Hossain Taleb1, Md. Asadujjaman1, Fahad T M4, Khan Alam4
1Department of Pharmacy, Faculty of Health Science, Northern University Bangladesh, Dhaka-1205, Bangladesh
2Department of Pharmacy, Faculty of Science and Engineering, International Islamic University Chittagong, Chattogram-4318, Bangladesh
3Department of Pharmaceutical Health Chemistry, Graduate School of Pharmaceutical Sciences, Tokushima University, Shinkura-cho, Tokushima770–8501, Japan
4Department of Pharmacy, Faculty of Science, University of Rajshahi, Rajshahi-6205, Bangladesh
*Corresponding Author E-mail: firstname.lastname@example.org
Online Published on 16 June, 2022.
Spices and condiments, in addition to imparting seasoning they also possess medicinal values. The essential oils are the active principles of the condiments and spices. The combination of numerous essential oil fractions, not only enhances the values of the food as appetizers by imparting fragrances but also accredit the therapeutic values when used in the cooking. Spices such as Cinnamon, Cloves, Black pepper are enriched in essential oils with pharmaceutically active compounds like cinnamaldehyde, eugenol, and piperine. Similarly, condiments like Coriander, Chili, Cumin, are recognized for constituents like allicin, curcumin, linalool, etc. These components hold antioxidants properties and for many diseases, works as naturally occurring defensive constituents. This work is intended to outline the medicinal potential of commonly used spices and condiments based on the findings and reports of recent research across South Asian countries where spices and condiments form chief flavoring components of traditional foods.
Spices, Condiments, Medicinal agents, Food.