Immunostimulant Properties of Some Commonly Used Indian Spices and Herbs with Special Reference to Region-Specific Cuisines

Abstract

AbstractIndian subcontinent, unique for its Unity in Diversity, is made up of 28 provinces and 8 union territories and is known to have amazing diversity of approximately 1402 million people with a wide variety of races and ethnicity staying together harmonically since the ancient time. It is not surprising that India with 15 major languages and about 100 dialects would have a wide variety of cuisines, with each province having its own cooking tradition and taste. Indian ways of food preparation are not the cuisine of a single nationality, but a collective combination of different cuisines from a number of countries with cultural identities that have been heavily influenced by religious and regional particularities. Above the region-specific nature of Indian cuisine, there exists certain common features among the diverse culinary practices. India’s history, rulers, trade partners, and moreover, the religious and cultural traditions have great influence on its cuisines. From the ancient ages, Indian Ayurveda (the medicinal practices for the well-being of humanity) is considered as a method of science of life in a holistic way. Ayurvedic Science signifies the importance of natural medicines using herbals that also includes spices. Spices and herbs are found not only to attribute flavour to bland meals, but also influence human metabolic processes and defence mechanisms. Spices have a diverse array of natural phytochemicals that have complementary and overlapping actions that include antioxidant effects, modulation of detoxifying enzymes, stimulation of immune system, reduction of inflammation, modulation of steroid metabolism, and antibacterial as well as antiviral effects. In this review, efforts have been made to take a cursory glance on the traditional Indian spices and herbs being used since the prehistoric times in the preparation of foods. The medicinal, nutritional, and especially immunostimulant properties of different spices and herbs have been reviewed. The great biodiversity observed in India by virtue of its enormous variety of flora and fauna owe to its wide range of climatic conditions and topographical characteristics. While in the colder northern states, dishes are prepared commonly with the warming aromatic spices, and in contrast, to combat the hot climate in the southern Indian states, the foods prepared are generally lighter to make them easy for the digestive system. Natural anti-inflammatory compounds are abundant in different Indian spices that not only add flavour, but also impart different immuno-boosting effects. Anti-inflammatory compounds are plentifully present in Indian spices and herbs, and their additive or synergistic actions protect the human body against a variety of threats. Some of the important bioactive compounds possessing nutritional/immunostimulant values include piperine from black pepper, curcumin from turmeric, allyl sulphides from garlic, eugenol from cloves, capsaicin from red pepper, etc. Moreover, natural polyphenols found in some common herbs used in different Indian cuisines, i.e. coriander, bay, mint, curry leaves, etc., have been found with immunostimulant properties in combating a multitude of disorders.KeywordsIndian cuisineSpicesHerbsFermented foodBioactiveImmunostimulant propertiesAnti-inflammatory