The importance of selected spices in cardiovascular diseases

Postepy Hig Med Dosw (Online). 2016 Nov 14;70(0):1131-1141. doi: 10.5604/17322693.1224252.

Abstract

Cardiovascular diseases are the leading cause of death worldwide. Literature data indicate that, due to these diseases, approximately 17.5 million people died in 2012. Types of cardiovascular disease include ischemic heart disease, cerebrovascular disease, peripheral vascular disease, congenital heart disease, rheumatic heart disease, cardiomyopathy and arrhythmia. Proper nutrition is an important factor in reducing the risk of cardiovascular events. An interesting element of our diets is spices. For thousands of years, they have been used in the treatment of many diseases: bacterial infections, coughs, colds, and liver diseases. Many studies also demonstrate their antioxidant, chemopreventive, anti-inflammatory and immunomodulatory properties. This paper focuses on discussing the importance of selected spices (garlic, cinnamon, ginger, coriander and turmeric) in the prevention and treatment of cardiovascular diseases.

Publication types

  • Review

MeSH terms

  • Animals
  • Anti-Inflammatory Agents / pharmacology
  • Anti-Inflammatory Agents / therapeutic use
  • Cardiovascular Diseases / diet therapy
  • Cardiovascular Diseases / drug therapy
  • Cardiovascular Diseases / prevention & control*
  • Coriandrum / chemistry
  • Curcuma / chemistry
  • Garlic / chemistry
  • Ginger / chemistry
  • Humans
  • Immunologic Factors / pharmacology
  • Immunologic Factors / therapeutic use
  • Phytotherapy*
  • Plant Preparations / pharmacology
  • Plant Preparations / therapeutic use*
  • Protective Agents / pharmacology
  • Protective Agents / therapeutic use
  • Spices*

Substances

  • Anti-Inflammatory Agents
  • Immunologic Factors
  • Plant Preparations
  • Protective Agents