Next Article in Journal
Glutathionylation of the L-type Ca2+ Channel in Oxidative Stress-Induced Pathology of the Heart
Next Article in Special Issue
Improved Release and Metabolism of Flavonoids by Steered Fermentation Processes: A Review
Previous Article in Journal
Molecular Characteristics and Biochemical Functions of VpPR10s from Vitis pseudoreticulata Associated with Biotic and Abiotic Stresses
Previous Article in Special Issue
Caffeic Acid Reduces the Viability and Migration Rate of Oral Carcinoma Cells (SCC-25) Exposed to Low Concentrations of Ethanol
Article Menu
Issue 10 (October) cover image

Export Article

Open AccessReview
Int. J. Mol. Sci. 2014, 15(10), 19183-19202; doi:10.3390/ijms151019183

Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits

1
School of Life Sciences, Kingston University, Penrhyn Road, Kingston upon Thames KT1 2EE, UK
2
School of Sport, Health and Applied Science, St. Mary's University, Waldegrave Road, Strawberry Hill, Twickenham TW1 4SX, UK
*
Author to whom correspondence should be addressed.
Received: 14 July 2014 / Revised: 18 September 2014 / Accepted: 26 September 2014 / Published: 22 October 2014
(This article belongs to the Special Issue Bioactive Phenolics and Polyphenols)
View Full-Text   |   Download PDF [708 KB, uploaded 22 October 2014]

Abstract

Herbs and spices have been used for both culinary and medicinal purposes for centuries. Over the last decade, research into their role as contributors of dietary polyphenols, known to possess a number of properties associated with reducing the risk of developing chronic non-communicable diseases, has increased. However, bearing in mind how these foods are consumed, normally in small quantities and in combination with other foods, it is unclear what their true benefit is from a health perspective. The aim of this review is to use the literature to discuss how preparative and digestive processes, bioavailability and interactions between foods may influence the bioactive properties of these foods, and whether or not polyphenols are responsible for these properties. Furthermore, this review aims to highlight the challenges that need to be addressed so as to determine the true benefits of these foods and the mechanisms of action that underpin their purported efficacy. View Full-Text
Keywords: herbs; spices; polyphenols; bioactive properties; health herbs; spices; polyphenols; bioactive properties; health
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

Scifeed alert for new publications

Never miss any articles matching your research from any publisher
  • Get alerts for new papers matching your research
  • Find out the new papers from selected authors
  • Updated daily for 49'000+ journals and 6000+ publishers
  • Define your Scifeed now

SciFeed Share & Cite This Article

MDPI and ACS Style

Opara, E.I.; Chohan, M. Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits. Int. J. Mol. Sci. 2014, 15, 19183-19202.

Show more citation formats Show less citations formats

Related Articles

Article Metrics

Article Access Statistics

1

Comments

[Return to top]
Int. J. Mol. Sci. EISSN 1422-0067 Published by MDPI AG, Basel, Switzerland RSS E-Mail Table of Contents Alert
Back to Top