Abstract
Seed spices, which are traditionally employed for flavor enhancement,coloration and food preservation, have long been recognized for theirmedicinal properties within the domain of traditional medicine systems.Recent advancements in seed spice technology, coupled with expandedknowledge of the chemical composition and pharmacological properties ofthese plants, have spurred comprehensive investigations into theirpotential health benefits. Pioneering experimental research,encompassing both animal studies and human trials, has revealednumerous health-promoting attributes associated with thesecommonplace culinary additives. These investigations have meticulouslydocumented an array of health benefits attributed to seed spices, includingtheir stimulatory effects on digestion, ability to lower lipid levels, influenceon diabetes management, capacity to prevent stone formation, antioxidantproperties, and anti-inflammatory characteristics, as well as their potentialto inhibit mutagenesis and carcinogenesis. Notably, certain spices havegarnered attention for their profound nutraceutical value due to theircholesterol-lowering and antidiabetic properties, suggesting far-reachingimplications for health enhancement. These advantageous physiologicaleffects not only signify potential nutraceutical applications but also suggestpromising therapeutic interventions across various disease conditions.This review aims to provide a comprehensive overview of the experimentalevidence underpinning the nutraceutical potential inherent in spices.
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