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Original Articles

Role of Spices Beyond Food Flavoring: Nutraceuticals with Multiple Health Effects

Pages 167-188 | Published online: 06 Feb 2007

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (20)

Saber Hassan, Mohamed Hassan, Farid Soliman & Assem Safwat. (2023) Influence of hot red pepper oil in broiler diets on blood, antioxidant, immunological parameters and intestinal bacteria counts. Animal Biotechnology 34:4, pages 1295-1304.
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Azhar Danish Khan, Mukesh Kr Singh, Pallavi Manish Lavhale & Rahul Kaushik. (2023) Phytochemical Screening and HPTLC Analysis of Bio-active Markers of Ethanol Extract of Indian Bay Leaves. Journal of Herbs, Spices & Medicinal Plants 29:2, pages 156-167.
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Krishnapura Srinivasan. (2022) Anti-Inflammatory Influences of Culinary Spices and Their Bioactives. Food Reviews International 38:sup1, pages 1-17.
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Keithellakpam Sanatombi & Sanatombi Rajkumari. (2020) Effect of Processing on Quality of Pepper: A Review. Food Reviews International 36:6, pages 626-643.
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Kaliyaperumal Ashokkumar, Arjun Pandian, Muthusamy Murugan, M.K. Dhanya, Thiravidamani Sathyan, Paramasivam Sivakumar, Surya Raj & Thomas D. Warkentin. (2020) Profiling bioactive flavonoids and carotenoids in select south Indian spices and nuts. Natural Product Research 34:9, pages 1306-1310.
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Krishnapura Srinivasan. (2017) Anti-cholelithogenic potential of dietary spices and their bioactives. Critical Reviews in Food Science and Nutrition 57:8, pages 1749-1758.
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Mohamed Sellami, Hanen Louati, Jannet Kamoun, Ali Kchaou, Mohamed Damak & Youssef Gargouri. (2017) Inhibition of pancreatic lipase and amylase by extracts of different spices and plants. International Journal of Food Sciences and Nutrition 68:3, pages 313-320.
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Supradip Saha, Suresh Walia, Aditi Kundu, Khushbu Sharma, Jashbir Singh, Brijesh Tripathi & Archana Raina. (2016) Compositional and functional difference in cumin (Cuminum cyminum) essential oil extracted by hydrodistillation and SCFE. Cogent Food & Agriculture 2:1.
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Si-Yuan Pan, Si-Hua Gao, Rui-Chao Lin, Shu-Feng Zhou, Hong-Guan Dong, Min-Ke Tang, Zhi-Ling Yu & Kam-Ming Ko. (2015) New Perspectives on Dietary-derived Treatments and Food Safety—Antinomy in a New Era. Critical Reviews in Food Science and Nutrition 55:13, pages 1836-1859.
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Xinyan Bi, Yean Yean Soong, Siang Wee Lim & Christiani Jeyakumar Henry. (2015) Evaluation of antioxidant capacity of Chinese five-spice ingredients. International Journal of Food Sciences and Nutrition 66:3, pages 289-292.
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Farhan A. Khan, Tariq Mahmood, Muhammad Ali, Abdul Saeed & Aneela Maalik. (2014) Pharmacological importance of an ethnobotanical plant: Capsicum annuum L.. Natural Product Research 28:16, pages 1267-1274.
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K. Srinivasan. (2014) Antioxidant Potential of Spices and Their Active Constituents. Critical Reviews in Food Science and Nutrition 54:3, pages 352-372.
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Laura Rubió, Maria-José Motilva & Maria-Paz Romero. (2013) Recent Advances in Biologically Active Compounds in Herbs and Spices: A Review of the Most Effective Antioxidant and Anti-Inflammatory Active Principles. Critical Reviews in Food Science and Nutrition 53:9, pages 943-953.
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Masood Sadiq Butt, Imran Pasha, Muhammad Tauseef Sultan, Muhammad Atif Randhawa, Farhan Saeed & Waqas Ahmed. (2013) Black Pepper and Health Claims: A Comprehensive Treatise. Critical Reviews in Food Science and Nutrition 53:9, pages 875-886.
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Joan IA Campbell-Tofte, Per Mølgaard & Kaj Winther. (2012) Harnessing the potential clinical use of medicinal plants as anti-diabetic agents. Botanics: Targets and Therapy 2, pages 7-19.
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Murali Mohan Ch & P. Venkata Smitha. (2011) Phytochemical Composition and Antimicrobial Activity of Three Plant Preparations Used in Folk Medicine and Their Synergistic Properties. Journal of Herbs, Spices & Medicinal Plants 17:4, pages 339-350.
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M. Viuda-Martos, Y. Ruiz-Navajas, J. Fernández-López & J.A. Pérez-Álvarez. (2010) Spices as Functional Foods. Critical Reviews in Food Science and Nutrition 51:1, pages 13-28.
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S. Birjees Bukhari, Shahid Iqbal & M. I. Bhanger. (2009) Antioxidant potential of commercially available cumin (Cuminum cyminuml inn) in Pakistan. International Journal of Food Sciences and Nutrition 60:3, pages 240-247.
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K. Srinivasan. (2006) Fenugreek (Trigonella foenum-graecum): A Review of Health Beneficial Physiological Effects. Food Reviews International 22:2, pages 203-224.
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K. Srinivasan. (2005) Plant foods in the management of diabetes mellitus: Spices as beneficial antidiabetic food adjuncts. International Journal of Food Sciences and Nutrition 56:6, pages 399-414.
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Articles from other publishers (157)

Sunita Singh, Pankaj Kumar Chaurasia & Shashi Lata Bharati. (2023) Hypoglycemic and hypocholesterolemic properties of Fenugreek: A comprehensive assessment. Applied Food Research 3:2, pages 100311.
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Madaraboina Venkateswara Rao, Animesh Singh Sengar, Sunil C K & Ashish Rawson. (2021) Ultrasonication - A green technology extraction technique for spices: A review. Trends in Food Science & Technology 116, pages 975-991.
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Yüfang Wu, Hui Ma & Yurui Han. (2021) Solubility and thermodynamic properties of piperine in (acetone/ethyl acetate + ethanol) at 278.15 K to 318.15 K and its correlation with the Jouyban-Acree and CNIBS/R-K models. The Journal of Chemical Thermodynamics 161, pages 106555.
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Edwin S. D’Souza, Jamballi G. Manjunatha, Chenthattil Raril, Girish Tigari, Huligerepura J. Arpitha & Suvarnalatha Shenoy. (2021) Electro-Polymerized Titan Yellow Modified Carbon Paste Electrode for the Analysis of Curcumin. Surfaces 4:3, pages 191-204.
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Michal Wojno, Arlyn Mandas, Karolina Kwasek & Konrad Dabrowski. (2021) The Effect of Dietary Supplements of Black Pepper Piper nigrum and Turmeric Curcuma longa Extracts on Dietary Amino Acid Utilization and Growth Performance in Common Carp . North American Journal of Aquaculture 83:3, pages 155-164.
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Aishwarya Jaiswal, Vanshdeep Pathania & Jyothi Lakshmi A. (2021) An exploratory trial of food formulations with enhanced bioaccessibility of iron and zinc aided by spices. LWT 143, pages 111122.
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Souravh Bais & Nelesh J. Patel. (2020) Protective effect of Juniperus Communis extract by inhibition of Pro-nucleating agents in lithogenic diet induced cholelithiasis in mice. Obesity Medicine 20, pages 100288.
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Marco Mattonai, Atsushi Watanabe & Erika Ribechini. (2020) Characterization of volatile and non-volatile fractions of spices using evolved gas analysis and multi-shot analytical pyrolysis. Microchemical Journal 159, pages 105321.
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Celia Rodríguez‐Pérez & Ramón Aznar. 2020. Herbs, Spices and Medicinal Plants. Herbs, Spices and Medicinal Plants 207 249 .
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J.M. Sasikumar, Oliyad Erba & Meseret C. Egigu. (2020) In vitro antioxidant activity and polyphenolic content of commonly used spices from Ethiopia. Heliyon 6:9, pages e05027.
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Anuradha Patel, Sanjesh Tiwari, Neeraj Pandey, Divya Gupta & Sheo Mohan Prasad. 2020. Ethnopharmacological Investigation of Indian Spices. Ethnopharmacological Investigation of Indian Spices 5 35 .
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Zhao Chen, Yanfeng Cao, Yanling Zhang & Yanjiang Qiao. (2019) A Novel Discovery: Holistic Efficacy at the Special Organ Level of Pungent Flavored Compounds from Pungent Traditional Chinese Medicine. International Journal of Molecular Sciences 20:3, pages 752.
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Nida Tabassum Khan. (2019) Coriander Seeds in Diet. Journal of Advances in Plant Biology 1:2, pages 13-16.
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S. Devikala, P. Kamaraj, M. Arthanareeswari & S Pavithra. (2019) Green Corrosion inhibition of mild steel by Asafoetida extract extract in 3.5% NaCl. Materials Today: Proceedings 14, pages 590-601.
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Poorvajan Sekar, Phillip J. Dixon & Anuj Chauhan. (2019) Pigmented contact lenses for managing ocular disorders. International Journal of Pharmaceutics 555, pages 184-197.
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Krishnapura Srinivasan. 2019. Oxidative Stress in Heart Diseases. Oxidative Stress in Heart Diseases 173 189 .
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Brigitte Vogl-Lukasser & Christian R. Vogl. (2018) The changing face of farmers’ home gardens: a diachronic analysis from Sillian (Eastern Tyrol, Austria). Journal of Ethnobiology and Ethnomedicine 14:1.
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Qinxiu Sun, Xinxin Zhao, Hongsheng Chen, Chao Zhang & Baohua Kong. (2018) Impact of spice extracts on the formation of biogenic amines and the physicochemical, microbiological and sensory quality of dry sausage. Food Control 92, pages 190-200.
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Burcu Guldiken, Gulay Ozkan, Gizem Catalkaya, Fatma Duygu Ceylan, Ipek Ekin Yalcinkaya & Esra Capanoglu. (2018) Phytochemicals of herbs and spices: Health versus toxicological effects. Food and Chemical Toxicology 119, pages 37-49.
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Mehendi Goyal, Harloveleen Kaur, Maitri Bhandari, Albert A. Rizvanov, Svetlana F. Khaiboullina & Manoj Baranwal. (2018) Antioxidant and Immune Effects of Water Soluble Polysaccharides Isolated from Cinnamomum verum Bark. BioNanoScience 8:3, pages 935-940.
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Sumanto Haldar, Sze Lee, Jun Tan, Siok Chia, Christiani Henry & Eric Chan. (2018) Dose-Dependent Increase in Unconjugated Cinnamic Acid Concentration in Plasma Following Acute Consumption of Polyphenol Rich Curry in the Polyspice Study. Nutrients 10:7, pages 934.
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Giuseppa Di Bella, Hedi Ben Mansour, Asma Ben Tekaya, Asma Beltifa, Angela Giorgia Potortì, Emanuele Saiya, Giovanni Bartolomeo, Giacomo Dugo & Vincenzo Lo Turco. (2018) Plasticizers and BPA Residues in Tunisian and Italian Culinary Herbs and Spices. Journal of Food Science 83:6, pages 1769-1774.
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N. K. Rakhi, Rudraksh Tuwani, Jagriti Mukherjee & Ganesh Bagler. (2018) Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices. PLOS ONE 13:5, pages e0198030.
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Sajad Ahmad Wani & Pradyuman Kumar. (2018) Fenugreek: A review on its nutraceutical properties and utilization in various food products. Journal of the Saudi Society of Agricultural Sciences 17:2, pages 97-106.
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Vivekkumar Saxena, Bhaumik B. Patel, R. F. Sutar & D. C. Joshi. (2018) Improving quality of cumin powder through cryogenic grinding technology. Journal of Food Processing and Preservation 42:1, pages e13371.
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Md. Nasim Ali & Syandan Sinha Ray. 2018. Indian Spices. Indian Spices 405 419 .
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Jonathan Isbill, Jayanthi Kandiah & Jagdish Khubchandani. (2017) Use of ethnic spices by adults in the United States: An exploratory study. Health Promotion Perspectives 8:1, pages 33-40.
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Puran Bridgemohan, Majeed Mohammed & Ronell S.H. Bridgemohan. 2017. Fruit and Vegetable Phytochemicals. Fruit and Vegetable Phytochemicals 957 968 .
Seetur R. Pradeep & Krishnapura Srinivasan. (2017) Amelioration of hyperglycemia and associated metabolic abnormalities by a combination of fenugreek ( Trigonella foenum-graecum ) seeds and onion ( Allium cepa ) in experimental diabetes . Journal of Basic and Clinical Physiology and Pharmacology 28:5, pages 493-505.
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Krishnapura Srinivasan. (2017) Antimutagenic and cancer preventive potential of culinary spices and their bioactive compounds. PharmaNutrition 5:3, pages 89-102.
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Seetur R. PradeepKrishnapura Srinivasan. (2017) Amelioration of oxidative stress by dietary fenugreek ( Trigonella foenum - graecum L.) seeds is potentiated by onion ( Allium cepa L.) in streptozotocin-induced diabetic rats . Applied Physiology, Nutrition, and Metabolism 42:8, pages 816-828.
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Augustine Amalraj & Sreeraj Gopi. (2017) Biological activities and medicinal properties of Asafoetida: A review. Journal of Traditional and Complementary Medicine 7:3, pages 347-359.
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Sneha Jagtap, Pragyanshu Khare, Priyanka Mangal, Kanthi Kiran Kondepudi, Mahendra Bishnoi & Kamlesh Kumar Bhutani. (2017) Effect of mahanimbine, an alkaloid from curry leaves, on high-fat diet-induced adiposity, insulin resistance, and inflammatory alterations. BioFactors 43:2, pages 220-231.
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J.P. Dzoyem, L.J. McGaw, V. Kuete & U. Bakowsky. 2017. Medicinal Spices and Vegetables from Africa. Medicinal Spices and Vegetables from Africa 239 270 .
Manal M. Ramadan, Amr F. Mansour, Reda M. Fekry, Marwa T. Salem, Fathy M. Mahaya, Mamdouh M. Ali & Noha S. Mohamed. (2016) Combination of Spices Aqueous Extracts as Antioxidant and Novel Anticancer Agents in Human Liver Cancer Cell Line. International Journal of Biological Chemistry 11:1, pages 1-8.
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Ginpreet Kaur, Mihir Invally & Meena Chintamaneni. (2016) Influence of piperine and quercetin on antidiabetic potential of curcumin. Journal of Complementary and Integrative Medicine 13:3, pages 247-255.
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Jasreen K. Sekhon, Niels O. Maness & Carol L. Jones. (2016) Effect of compressed propane extraction on storage stability of dried cilantro (Coriandrum sativum L.). Journal of Food Engineering 178, pages 159-169.
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Puttaswamy Mukthamba & Krishnapura Srinivasan. (2016) Hypolipidemic and antioxidant effects of dietary fenugreek (Trigonella foenum-graecum) seeds and garlic (Allium sativum) in high-fat fed rats. Food Bioscience 14, pages 1-9.
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Kuen-daw Tsai, Yi-Heng Liu, Ta-Wei Chen, Shu-Mei Yang, Ho-Yiu Wong, Jonathan Cherng, Kuo-Shen Chou & Jaw-Ming Cherng. (2016) Cuminaldehyde from Cinnamomum verum Induces Cell Death through Targeting Topoisomerase 1 and 2 in Human Colorectal Adenocarcinoma COLO 205 Cells. Nutrients 8:6, pages 318.
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Monika Jain. (2016) Process Optimization for Formulating Trigonella foenum-graecum and Gymnema sylvestre Added Vegetable Cereal Mix Using Response Surface Methodology. Journal of Nutritional Health & Food Engineering 4:3.
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Bichitra N. Nayak, Ginpreet Kaur & Harpal S. Buttar. (2016) TNF-α modulation by natural bioactive molecules in mouse RAW 264.7 macrophage cells. Journal of Complementary and Integrative Medicine 13:1, pages 1-7.
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