Skip to main page content
Access keys NCBI Homepage MyNCBI Homepage Main Content Main Navigation
Review
. 2014 Oct 22;15(10):19183-202.
doi: 10.3390/ijms151019183.

Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits

Affiliations
Free PMC article
Review

Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits

Elizabeth I Opara et al. Int J Mol Sci. .
Free PMC article

Abstract

Herbs and spices have been used for both culinary and medicinal purposes for centuries. Over the last decade, research into their role as contributors of dietary polyphenols, known to possess a number of properties associated with reducing the risk of developing chronic non-communicable diseases, has increased. However, bearing in mind how these foods are consumed, normally in small quantities and in combination with other foods, it is unclear what their true benefit is from a health perspective. The aim of this review is to use the literature to discuss how preparative and digestive processes, bioavailability and interactions between foods may influence the bioactive properties of these foods, and whether or not polyphenols are responsible for these properties. Furthermore, this review aims to highlight the challenges that need to be addressed so as to determine the true benefits of these foods and the mechanisms of action that underpin their purported efficacy.

Similar articles

See all similar articles

Cited by 17 articles

See all "Cited by" articles

References

    1. Tapsell L.C., Hemphill I., Cobiac L., Sullivan D.R., Fenech M., Patch C.S., Roodenrys S., Keogh J.B., Clifton P.M., Williams P.G., et al. Health benefits of herbs and spices: The past, the present, the future. Med. J. Aust. 2006;185:S1–S24. - PubMed
    1. Ghawi S.K., Rowland I., Methven L. Enhancing consumer liking of low salt tomato soup over repeated exposure by herb and spice seasonings. Appetite. 2014;81:20–29. - PubMed
    1. Carlsen M.H., Blomhoff R., Andersen L.F. Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records. Nutr. J. 2011;10:50. - PMC - PubMed
    1. Pérez-Jiménez J., Fezeu L., Touvier M., Arnault N., Manach C., Hercberg S., Galan P., Scalbert A. Dietary intake of 337 polyphenols in French adults. Am. J. Clin. Nutr. 2011;93:1220–1228. - PubMed
    1. Kaefer C.M., Milner J.A. The role of herbs and spices in cancer prevention. J. Nutr. Biochem. 2008;19:347–361. - PMC - PubMed

Publication types

Feedback