A review on health benefits of phenolics derived from dietary spices

• Published in: Current research in food science 2022-01, Vol.5, p.1508-1523
• Main Authors: Singh, Neetu, Yadav, Surender Singh
• Format: Article
• Language: English
• Subjects: from the special issue: 6th International Symposium on Phytochemicals in Medicine and Food, edited by Jianbo Xiao, Jinping Si and Huifan Liu; Inflammation; Oxidative stress; Pharmacology; Polyphenols; Secondary metabolites; Spices
• ISSN: 2665-9271; 2665-9271
• DOI: 10.1016/j.crfs.2022.09.009

Spices are an affluentpool of polyphenolcompounds that possessgigantic medicinal peculiarities such as remedying microbial infections, oxidative stress, inflammation, diabetes, cancers, neurodegenerative disorders, cardiac disorders, etc. On that account, thepresent review illustrates the therapeutic potential, mechanism of action, and different procedures for conscious extraction of polyphenols. The various ethnopharmacological properties; reasons for their diverse pharmacological actions and the mechanism of action of spices-derived phenolics have also been discussed. The findings of this review may be utilized by the food and pharmaceutical industries for developing suitable alternatives to synthetic antioxidants and can be developed into effective food supplements. Further in-depth scientific studies are needed to find out their actual and exact relevance as natural health boosters. Moreover, clinical and toxicological studies are also required for harnessing the full therapeutic potential of polyphenols derived from dietary spices. [Display omitted] •Spices are the treasure house of polyphenols and other useful bioactive compounds.•Clove, oregano, thyme and rosemary contains highest amount of phenolic compounds.•They provide protection from microbial infection and oxidative stress related disorders.•Polyphenols obtained from spices improve the functioning of beneficial gut microbiota.