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.
Highlights
The leaf, root, bark, berry, bud, seed, stigma of a plant or flower used for the purpose of cooking are commonly referred to as herbs and spices, which were and are primarily used for, and associated with, adding to or enhancing the flavor of foods including meats, sauces, vegetables and desserts [1]
One approach that is being used to begin to address this challenge is to investigate the bioactive properties of these foods within a nutritional context
This approach has led to questions about the contribution of a group of phytochemical constituents which predominate in herbs and spices—the polyphenols [10,11,12,13]—and whether or not herbs and spices have a meaningful “health” role to play via their contribution to dietary polyphenol intake
Summary
The leaf, root, bark, berry, bud, seed, stigma of a plant or flower used for the purpose of cooking are commonly referred to as herbs and spices, which were and are primarily used for, and associated with, adding to or enhancing the flavor of foods including meats, sauces, vegetables and desserts [1]. The long historical use of herbs and spices for their medicinal benefits is fully acknowledged, and there is a growing amount of literature concerning the potential/purported benefits of these foods from a health perspective. These benefits include their possible role in conferring protection against cardiovascular and neurodegenerative diseases, cardiovascular disease, cancer and type 2 diabetes [1,5,6,7,8,9]. One approach that is being used to begin to address this challenge is to investigate the bioactive properties of these foods within a nutritional context (that is investigating whether or not such properties are evident at levels at which herbs and spices are consumed). This approach has led to questions about the contribution of a group of phytochemical constituents which predominate in herbs and spices—the polyphenols [10,11,12,13]—and whether or not herbs and spices have a meaningful “health” role to play via their contribution to dietary polyphenol intake
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