Articles
SPICES IN THE NUTRACEUTICAL AND HEALTH FOOD INDUSTRY
Article number
756_39
Pages
369 – 378
Language
English
Abstract
Spices, the predominant flavoring, coloring and aromatic agents in foods and beverages, are now gaining importance for their diversified uses.
The nutritional, anti-oxidant, anti-microbial and medicinal properties of spices have far-reaching implications.
In the present scenario, the anti-diabetic, anti-hypercholesterolemic, anti-carcinogenic, anti-inflammatory effects of spices have paramount importance, as the key health issues of mankind nowadays are diabetes, cardio-vascular diseases, arthritis and cancer.
Spices or their active principles could be used as possible ameliorative or preventive agents for these health disorders.
Extensive studies on animal models carried out indicate that spices could be consumed at higher dietary levels without any adverse effects on growth, organ weights, food efficiency ratio and blood constituents.
Curcumin, the coloring pigment present in turmeric, capsaicin, the pungent principle in red pepper, allicin, the active principle in garlic, [6]-gingerol, the pungent principle in ginger, saponin and fiber present in fenugreek are immensely valuable in health care with their multiple physiological effects.
India, the land of spices, could exploit the fast growing nutraceutical sector with her high intrinsic quality spices.
The scope of spices like turmeric, ginger, fenugreek, garlic and red pepper in the nutraceutical industry with their possible role in the control/prevention of important health disorders are reviewed.
The nutritional, anti-oxidant, anti-microbial and medicinal properties of spices have far-reaching implications.
In the present scenario, the anti-diabetic, anti-hypercholesterolemic, anti-carcinogenic, anti-inflammatory effects of spices have paramount importance, as the key health issues of mankind nowadays are diabetes, cardio-vascular diseases, arthritis and cancer.
Spices or their active principles could be used as possible ameliorative or preventive agents for these health disorders.
Extensive studies on animal models carried out indicate that spices could be consumed at higher dietary levels without any adverse effects on growth, organ weights, food efficiency ratio and blood constituents.
Curcumin, the coloring pigment present in turmeric, capsaicin, the pungent principle in red pepper, allicin, the active principle in garlic, [6]-gingerol, the pungent principle in ginger, saponin and fiber present in fenugreek are immensely valuable in health care with their multiple physiological effects.
India, the land of spices, could exploit the fast growing nutraceutical sector with her high intrinsic quality spices.
The scope of spices like turmeric, ginger, fenugreek, garlic and red pepper in the nutraceutical industry with their possible role in the control/prevention of important health disorders are reviewed.
Authors
M.R. Shylaja, K.V. Peter
Keywords
anti-carcinogenic, anti-diabetic, anti-inflammatory, anti-oxidant, cardiovascular diseases, fenugreek, garlic, ginger, red pepper, turmeric
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