Abstract
Proximate and mineral composition, phytochemical content, antinutrient content, and antioxidant activities of Himalayan spices have been analyzed for estimating their nutraceutical potential and compared with other commonly used spices. For understanding the closeness among the spices, factor analysis, and cluster analysis was carried out. The Himalayan spices were found rich in important nutraceutical components and equivalent to other commercially available spices. Allium stracheyi has shown far proximity, and Angelica glauca has shown proximity with the rest of the spices except Syzygium aromaticum and Curcuma longa. As the Himalayan spices have high nutraceutical potential, so can be used as nutraceutical as well as for fortification of food.
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
