Spices as one of the important agents to enhance dietary rehabilitation of patients with the phenomena of poly- and comorbidity and infectious processes in the context of the latest achievements. Literature review and discussion

Abstract

The authors substantiate the wider use of spices in the dietary rehabilitation of patients with the phenomena of poly‑ and comorbidity, infectious processes based on the analysis of the latest scientific research on their pharmacological properties. An information search has been carried out in print and electronic publications, search scientific databases using methods of analysis, comparison and generalization of the obtained data. It has been established that in recent years the world medical and biological community has significantly increased interest in spices such as ginger, turmeric, cinnamon, garlic, parsley, onion, basil, cloves, coriander, cardamom, peppers, dill, cumin, blackberries, nutmeg, rosemary. It has been revealed that all of them possess the following actions with various intensity: anti‑inflammatory, antispasmodic, analgesic, antioxidant, antibacterial, antiviral, antifungal, hypocholesterolemic. Some of them have antitumor, hypoglycemic, anticoagulant, antidepressant, nootropic, diuretic effects. According to the dominant properties, the authors grouped spices, which allows doctors to use them in dietary rehabilitation in a differentiated way, according to the pathogenetic features of different diseases, especially in the phenomena of poly‑ and comorbidity. Prospects for wider use of spices in tumors, diabetes, immunodeficiency and chronic infectious diseases are noted. The authors elucidated their own experience of successful use of species in the complex rehabilitation of patients with post‑COVID syndrome. The novel scientific data on the pharmacological, metabolic, poly‑organ, system‑regulatory properties of spices enable their wide application in the comprehensive rehabilitation of patients with poly‑ and comorbidities and infectious processes.