Search Results (273)

Traditionally, various herbs and spices are used to enhance the flavor and aroma of vegetable oils, but also to improve their nutritional value and stability. The aim of this work was to investigate the effects of sea fennel, an aromatic edible Mediterranean halophyte plant, leaf infusion, on the chemical composition of four unrefined edible vegetable oils (olive, sunflower, sesame and flaxseed oil). During the 90-day storage period, the quality parameters of the oils (peroxide value, free fatty acids and fatty acid profile), as well as their volatiles, were monitored. Free fatty acids and peroxide values increased in all samples, with the greatest increase in the olive oil (11% and 45%, respectively), while the effect on the fatty acid profile was negligible. Gas chromatography-mass spectrometry analysis showed the effect of oil aromatization by sea fennel components and confirmed the differences between oil samples. The results suggest that the addition of sea fennel to vegetable oils leads to changes in their chemical composition, and the parameters tested varied between the oils used. Full article

The increasing global demand for animal-derived food products, combined with growing environmental and public health concerns, has intensified the search for sustainable strategies in livestock production. Among emerging nutritional approaches, phytogenic feed additives (PFAs) have gained attention as natural alternatives to conventional synthetic growth promoters. PFAs, derived from herbs, spices, essential oils, and plant extracts, contain diverse bioactive compounds such as phenolics, flavonoids, alkaloids, terpenoids, and saponins. These compounds exhibit antimicrobial, antioxidant, anti-inflammatory, and immunomodulatory activities that can support animal health, productivity, and product quality. Current research indicates that PFAs positively influence digestive physiology by modulating gut microbiota, improving intestinal integrity, and stimulating digestive enzyme secretion. These mechanisms enhance nutrient utilization, feed efficiency, and growth performance. In addition, the antioxidant and immunomodulatory properties of plant-derived compounds strengthen the ability of animals to cope with physiological stress and disease, potentially reducing reliance on synthetic antimicrobials and supporting antibiotic-free production systems. PFAs may also improve reproductive performance and physiological stability, particularly in small livestock species and indigenous breeds. Beyond productivity benefits, phytogenic additives contribute to environmental sustainability by improving feed conversion efficiency and reducing nutrient excretion. The present literature review confirms that although variability in plant composition and the need for standardization remain challenges, PFAs represent a valuable component of integrated nutritional strategies aimed at achieving resilient, environmentally responsible, and economically sustainable livestock production systems. Full article

Background: Metabolic syndrome is a disorder characterised by the concomitant presence of obesity, hyperglycaemia, hypertension, hyperlipidaemia, and insulin resistance. An increasing body of research indicates that chronic inflammation, accompanied by oxidative stress and angiogenesis, plays a key role in the pathogenesis of the metabolic syndrome. Spice herbs may exert a beneficial effect when consumed daily in generally accepted amounts (1–3 g), thus providing relatively small quantities of bioactive compounds with anti-inflammatory properties. Their potential arises from regular long-term use rather than from the amount of bioactive substances delivered in a single dose. Methods: In this narrative review, we analysed data from the international literature on the effects of spice herbs (coriander, sage, mint, basil, rosemary, oregano and thyme) consumption on inflammation associated with metabolic syndrome in women. Results: The available literature provides limited data on the impact of spice herbs in the context of anti-inflammatory effects. A total of 124 publications were analysed, including 72 original research studies (48 involving humans) and 52 review articles and meta-analyses. Among the research articles included in the review, only 20 addressed both inflammation and at least one of the seven selected herbs: five were human studies, six involved laboratory animals, and eight were conducted in vitro. Analysis of the results from human studies demonstrated anti-inflammatory effects (decreases in TNF-α, IL-1β, IL-6, TLR4, hs-CRP) at daily doses not exceeding 3 g of individual herbs or 6.6 g of an herbal mixture. The use of spice herbs as a nutritional strategy to prevent chronic inflammation is supported by a growing body of scientific evidence. It should be emphasised that these studies are concerned with dietary support and prevention rather than with treatments that substitute for standard medical therapy. Incorporating spice herbs into the daily diet may represent a simple and safe approach to increasing the intake of anti-inflammatory bioactive compounds. Conclusions: Future research should focus on the precise determination of optimal doses and combinations of spice herbs to maximise benefits while avoiding potential adverse effects resulting from excessive intake of certain compounds or inappropriate selection of spice herbs. Long-term studies conducted in larger populations of women with metabolic syndrome are required, as physiological differences, particularly those related to oestrogens, may result in sex-specific effects. This review provides up-to-date information for further basic and clinical research on herbal medicine in metabolic syndrome. Full article

Background: Flavonoids and phenolic acids are recognized for their diverse therapeutic potential, yet their translation into clinical applications remains limited by varying bioavailability and fragmented characterization across databases. A systematic integrative approach is needed to comprehensively evaluate these compounds’ drug-likeness properties based on computational metrics, molecular interactions, and dietary sources within a unified framework. Methods: We analyzed 954 compounds (715 flavonoids, 239 phenolic acids) by integrating data from PhytoHub, Phenol-Explorer, ChEMBL, and FoodDB databases. Drug-likeness was assessed using established metrics, including QED (Quantitative Estimate of Drug-likeness) and DataWarrior drug-likeness scores. Molecular interaction patterns were characterized through ChEMBL activity data, and food source distributions were systematically mapped across major food groups. Results: Drug-likeness assessment revealed complementary evaluation patterns between QED (mean = 0.48 ± 0.24) and DataWarrior scores (mean = −2.46 ± 4.38), with moderate inter-correlation (r = 0.41), indicating that each metric captures distinct aspects of molecular properties. Isoflavones demonstrated the most favorable drug-likeness profiles (mean QED: 0.62 ± 0.18). Molecular interaction analysis demonstrated significantly higher binding affinities for flavonoids (mean ChEMBL activity score: 7.26 ± 1.09) compared to phenolic acids (6.98 ± 0.94, p = 0.014), with flavonoids targeting a broader range of proteins (67 unique targets vs. 33 for phenolic acids). Food source mapping identified herbs and spices as the richest sources (up to 14,500 mg/kg), followed by fruits (40,490 mg/kg total) and teas (37,101 mg/kg total), with distinct compound distribution patterns across food groups. Conclusions: This integrative cross-database approach provides a comprehensive characterization framework for flavonoids and phenolic acids, combining established drug-likeness metrics, molecular interaction analysis, and dietary source mapping. The methodology establishes a systematic foundation for compound evaluation in drug development and nutritional research. Full article

As the demand for poultry meat and eggs is increasing in the world, and the use of antibiotics is forbidden in Europe (since 2006), with countries such as the Philippines, Thailand, Bangladesh and China having imposed restriction or prohibitions, researchers and producers have sought for effective non-antibiotic alternatives. Probiotics, prebiotics, synbiotics and phytobiotics are frequently used as alternatives in the field of poultry production. Phytobiotics, plant-derived substances, also referred to as botanicals or phytogenics, are used as animal diets supplements due to their wide range of bioactive compounds (menthol, curcumin, eugenol, allicin and others) and many advantages. They are classified as herbs, spices, plant extracts and essential oils. Some of the benefits offered by the dietary phytobiotics are antimicrobial, antioxidant, digestion stimulant, anti-inflammatory, immunomodulatory, carminative, antiseptic and appetite stimulant, the modulation of gut microbiota and improvement in the intestinal histology. Some representatives of phytobiotics are turmeric, oregano, sage, thyme, black pepper, ginger, garlic, echinacea, rosemary and others. Despite the significant potential of phytobiotics, their widespread adaptation is currently inhibited by challenges regarding cost-effectiveness (high price for raw materials), scarce regulatory frameworks, and inconsistent biological efficacy. The lack of standardization reflects a dual challenge, enclosing both the inherent chemical variability of raw botanical materials and the technical inconsistencies present throughout the industrial manufacturing, and extraction processes as producers use different machinery for extracting and producing the animal feed. To address these systemic impediments, a joint effort across the entire value chain—from primary producers to regulatory authorities—is essential for the development of unified testing protocols and standardization dosage guidelines that ensure the pharmacological safety and reliability of phytobiotic products. Full article

Spices and pickled vegetables play a central role in everyday cuisine in China, contributing to flavor, food preservation, and dietary continuity, yet their ethnobotanical diversity and use patterns remain insufficiently documented in urbanizing regions. This study aimed to document the diversity, utilization forms, and cultural importance of spice plants and species used for pickled products in Youjiang District, Baise city, Guangxi Zhuang Autonomous Region, southern China. Ethnobotanical data were collected in 2025 through field surveys conducted in traditional markets, local households, and local restaurants. Semi-structured interviews, informal conversations, and participant observation were carried out with 40 informants selected using snowball sampling to capture practical knowledge related to culinary use, fermentation, and trade. The cultural importance of recorded species was evaluated using the Use Value (UV) index. A total of 68 plant taxa belonging to 55 genera and 27 families were documented. Zingiberaceae and Apiaceae were the most species-rich families, with native and introduced species nearly equally represented. Herbs dominated the recorded growth forms, while fruits, leaves, and roots were the most frequently used plant parts. Dried use was the predominant form, followed by fresh use and pickled products. Sixty species were used as spices and 13 species as pickled vegetables, with several taxa exhibiting multifunctional use. Species with the highest UVs, including Allium sativum, A. cepa, A. fistulosum, and Houttuynia cordata, were characterized by frequent daily use. These findings highlight the role of ethnobotanical knowledge in sustaining culturally embedded and resilient urban food systems. Full article

Background/Objectives: Ginger (Zingiber officinale Roscoe) is a flowering plant widely used as a spice and natural medicine for millennia. Ginger demonstrates multiple protective effects, regulates cholesterol, and may reduce the risk of cancer and colitis. However, little attention has been paid to its potential to cause herb–drug interactions (HDIs). The aim of this study was to investigate the interaction of ginger extract and its major components [6]-gingerol and [6]-shogaol with clinically relevant uptake and efflux transporters in vitro. Methods: Transporter-overexpressing cell lines of 25 uptake transporters and inside-out membrane vesicles containing 8 efflux transporters were employed to measure potential interactions. Results: Zingiber officinale extract at 150 µg/mL interacted with 17 of 33 transporters examined. These were further investigated for interactions with the purified active components. Seven and 16 transporters interacted with pure [6]-gingerol (100 µM) and [6]-shogaol (100 µM), respectively. To evaluate the risk of in vivo inhibition, IC₅₀ values were determined for the affected transporters. Based on standard risk assessment calculations, we confirmed previously reported inhibitory effects of ginger components on MDR1 (67.64 µM) and BCRP (9.931 µM), and revealed novel potential interactions with renal OAT3 (0.956 µM) and URAT1 (5.887 µM), hepatic OCT1 (4.287 µM) and BSEP (25.45 µM), and the ubiquitously expressed ENT1 (11.62 µM) ([6]-shogaol IC₅₀ values are shown in parentheses). Strong and isoform-selective inhibition of OAT3 by [6]-shogaol is particularly intriguing. Additionally, via cell viability experiments on a set of human cervical, breast, and oropharyngeal cancer cell lines, we demonstrated the antiproliferative effect of [6]-shogaol in vitro. Conclusions: Prolonged consumption of high-dose ginger supplements may pose a risk of transporter-mediated HDIs when consumed concomitantly with conventional medications. Our study encourages follow-up of the suspected effects in vivo. Full article

Mycotoxins are toxic secondary metabolites produced mainly by filamentous fungi of the genera Aspergillus, Penicillium, and Fusarium and pose a significant food safety concern. This review summarizes current literature on the occurrence of major regulated and emerging mycotoxins, including aflatoxins, ochratoxin A, fumonisins, trichothecenes, zearalenone, and selected Fusarium and Alternaria metabolites, in herbs, spices, and plant-based dietary supplements. Available data indicate that spices—particularly chilli, paprika, ginger, and various types of pepper—represent high-risk commodities and are often more heavily contaminated than dried herbs. Although reported concentrations of individual mycotoxins are frequently low to moderate, numerous studies highlight the common co-occurrence of multiple toxins within a single product, raising concerns regarding cumulative and combined toxic effects. Dietary supplements, especially those containing concentrated plant extracts such as green tea or green coffee, are also identified as potential sources of multi-mycotoxin exposure. The review outlines key analytical approaches for mycotoxin determination, emphasizing the critical role of sample preparation for chromatographic analysis in complex plant matrices. Despite increasing evidence of contamination, important knowledge gaps persist regarding emerging mycotoxins, underrepresented botanical matrices, and long-term exposure assessment, while regulatory limits remain incomplete or inconsistent. Continued monitoring and harmonized analytical and risk assessment strategies are, therefore, essential to ensure consumer safety. Full article

Several antioxidants play an important role in improving athletic performance. Increased inflammation and oxidative stress during physical performance result in the production of free radicals, including reactive oxygen species (ROS), which leads to fatigue, muscle damage, and impaired performance. However, moderate and transient increases in ROS are physiologically essential, acting as signaling mediators that trigger adaptive cellular responses. Despite their harmful effects on athletic performance, ROS may also enhance physical protection by acting as signaling molecules against increased physical stress. Healthy dietary patterns such as the Mediterranean diet (MD) may contribute to decrease oxidative stress thanks to its content in fruits, vegetables, olive oil, legumes, and herbs/spices. Indeed, the beneficial effects of the MD can be attributed not only to its antioxidant properties but also to its well-documented anti-inflammatory effects, lipid-modulating actions, immune-supportive functions, and modulation of gut microbiota composition, which collectively influence metabolic and physiological resilience. The MD also plays a key role in competitive sport and training. In addition, several researchers have reported that the MD is essential for reducing risk of injury and illness, recovering and adapting between bouts of activity, and enhancing performance. In this context, following the key principles of an MD could also represent a useful framework for good dietary in competitive athletes. In this narrative review, we discuss the potential effects of antioxidants in sport and the impact of individual foods or compounds of the MD on oxidative stress and exercise performance in competitive athletes and physically active individuals. The potential modifications which could be made to the MD will be highlighted to maximize health and performance effects, in accordance with contemporary sports nutrition practices. Full article

For centuries, people have used herbs, plants, and spices as remedies for health problems or simply to ameliorate body energy or vitality because of the bioactive compounds they contain. The Capsicum genus, which includes the chili pepper, is one of the oldest crops to be domesticated and used. It is characterized by three qualities: pungency/flavor, color, and aroma. Capsaicinoids are responsible for the pungent flavor. Carotenoids and flavonoids determine the remarkable and colorful tones of chili peppers. Volatile compounds provide their characteristic aroma. This prompts consumers to purchase and utilize the numerous varieties of chili peppers, whether fresh or dried. The presence of these bioactive compounds gives chili peppers functional attributes that promote health. This paper reviews the scientific research carried out over the last 25 years on these attributes. This paper also looks at how Capsicum fruits could be used as a valuable source of nutrients from plants that have beneficial biological properties. Full article

Background/Objectives: For many years, herbs and spices have been used, due to their aroma and flavor, in the food industry and cuisine. It is also well known that phytochemicals from these plant parts have many health benefits and are used for the prevention and treatment of many human diseases. Basil (with the most representative species Ocimum basilicum) is a perennial herb with a characteristic aroma, containing many bioactive components such as phenolic acids, flavonoids, tannins, saponins, alkaloids, polysaccharides, vitamins, proteins, amino acids, and essential oils, with beneficial effects on human health. The aim of this study is to review the antioxidant, antimicrobial, and anticancer activity of basil, according to recent literature. Methods: A thorough search in the international databases (Scopus, PubMed, Google Scholar, and Web of Sciences) was conducted from January 2015 to October 2025, using characteristic keywords in combinations. Results: Bioactive components of basil show a significant antioxidant activity, as detected by radical scavenging activity (measured by the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2′-azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), ferric reducing antioxidant power (FRAP), oxygen radical absorbance capacity (ORAC) assays), activation of antioxidant enzymes (glutathione peroxidase (GPX), superoxide dismutase (SOD), catalase (CAT)), enhancement of reduced glutathione (GSH) and reduction in malondialdehyde (MDA) and thiobarbituric acid-reactive substance (TBARS) levels, and protection of cells from hydrogen peroxide (H₂O₂)-toxicity. Additionally, inhibition of growth and cell death of many Gram-positive and Gram-negative bacteria strains, maintained by cell membrane damage, inhibition of efflux pumps, as well as inhibition of biofilm formation, anti-protozoan, antifungal, and antiviral activities, have been noticed for basil bioactive components. A synergism with antibiotics has also been reported. Finally, anticancer activity has been reported, according to apoptosis induction, cell cycle arrest, anxiety reduction, and health improvement of cancer patients. Conclusions: Basil bioactive components have been reported for their high antioxidant, antimicrobial, and anticancer properties. However, future studies, especially at the clinical level, are strongly proposed in order to unravel the significant role of basil in human health and the safety of its bioactive components in healthcare usage. Full article

Essential oil-bearing plants are valued for their aromatic qualities and medicinal value. An example of such a plant is sage (Salvia officinalis L.), one of the most important aromatic herbal plants. Rich in essential oil (EO), sage herb is used in pharmaceutical and cosmetic production and as a spice. This study was conducted to determine the effect of arbuscular mycorrhizal fungi (AMF) on the morphological characteristics, yield, and EO production of sage under different irrigated conditions: 95 ± 5, 75 ± 5, 50 ± 5, and 25 ± 5% field capacity (FC). Maximum herb dry biomass yield and leaf dry biomass yield were obtained at the 95, 75% FC irrigation level, and the highest leaf EO (1.361%) was at 75% FC. The high yield of herb and leaf dry biomass, as well as the highest EO in herb and leaves, was observed with AMF. A group of monoterpenes and sesquiterpenes dominated the EO. The main compounds were 1,8-cineole, α-thujone, β-thujone, camphor, E-caryophyllene, and viridiflorol. The chemical composition of EO has changed under irrigation. Under severe stress (25% FC) and moderate soil moisture (50% FC), the proportion of monoterpene hydrocarbons and oxidized sesquiterpenes was higher than at 75% and 95% FC. The proportion of camphor, α-thujone, and β-thujone was higher with AMF only under severe water stress. With increasing soil moisture, the proportion of α-thujone and β-thujone in EO decreased. A positive correlation was found between EO content and the number of leaves per plant. Our results indicate the prospects for practical application of AMF in combination with the irrigation of sage plants. Full article

Due to the content of carnosic acid (CA), carnosol (C), and rosmarinic acid (RA), sage (Salvia officinalis L.) has antioxidant, anti-inflammatory, anticancer, antidiabetic, neuroprotective, antiaging, antimicrobial, and antiviral properties. However, current standardization and quality assessment procedures do not specify the content of these key substances in dried sage. The aim of this study was to analyze polyphenolic components, including CA, C, and RA, as well as basic nutrients, such as protein, fat, carbohydrates, and ash content in dried Salvia officinalis. Thirteen products available for sale in Poland were analyzed. HPLC studies have shown a very large variation in terms of CA, C, and RA (CA: 1.25–32.42 mg/g, C: 0–9.06 mg/g, and RA: 3.2–20.6 mg/g). Similarly, significant differences between samples were observed for the proximate composition. An appropriate system of standardization of herbs and spices could ensure the repeatability of the concentration of key, non-volatile active substances, which in adequate doses may have a beneficial effect on certain body functions, as well as on the shelf life and sensory characteristics of food. Full article

Emerging Alternaria mycotoxins tenuazonic acid (TeA), alternariol (AOH), alternariol monomethyl ether (AME), altenuene (ALT) and tentoxin (TEN) were detected in samples of spices and herbs. A total of 92 samples purchased in Italian markets were analyzed by using a UPLC-MS/MS method. TeA was the predominant mycotoxin with the highest percentage of positive samples (53%), followed by AME, AOH and TEN with overall means of 801.5, 2.4, 6.2 and 10.8 µg/kg, respectively. All samples were negative to ALT. The spices with higher levels of mycotoxins were flax seeds, paprika, red chili and licorice; regarding herbs, they were basil, sage and oregano. While TeA was found to be the most abundant mycotoxin equally in Italian and Lebanese samples, AOH and AME showed significantly lower levels in Italian samples, as Lebanese samples contained concentrations up to 14 times higher. Considering the mean levels of TeA in samples, the daily consumption of >8.7 g of flax seeds, >9.3 g of paprika and >5.8 g of red chili will exceed the threshold of toxicological concern (TTC) of TeA, which is 1500 ng/kg bw for a day. The high percentage of positive samples and the high levels of some mycotoxins observed demonstrate the susceptibility of spices and herbs to Alternaria mycotoxin contamination. These results provide an overview of emerging Alternaria mycotoxins in spices and herbs marketed in Italy and represent a valuable starting point to assess human exposure and support future studies aimed at establishing safe limits to protect human health. Full article

Culinary herbs and spices are highly valued for their contribution to aroma, color, and overall flavor in traditional foods. Microbial inactivation in fresh herbs and spices is challenging due to their complex surface structures and dense natural microflora, which limit the effectiveness of conventional methods. Atmospheric cold plasma (ACP) is an innovative non-thermal technology with potential applications in the fresh spice industry. This study investigates the efficacy of ACP, generated using a practical, simple, and original system that allows uniform treatment without complex equipment, on microbial inactivation and quality attributes of fresh spices. Treatments of 1 and 3 min were applied, and their effects on natural microflora, Escherichia coli, and Pseudomonas syringae spp. were evaluated on the first day and after 7 days of storage. Results showed that 3 min treatments achieved higher reductions in natural microflora (2.91 log CFU g⁻¹), E. coli (2.76 log CFU g⁻¹), and P. syringae spp. (2.24 log CFU g⁻¹) compared to 1 min treatments (1.87, 1.93, and 1.65 log CFU g⁻¹, respectively). Different herbs exhibited varying responses to ACP, reflecting differences in leaf structure and chemical composition, which highlights the need for tailored treatment strategies. ACP treatment did not significantly affect water activity, color, or moisture content (except for rosemary, bay leaf, and thyme), nor total anthocyanin content (TAA), total phenolic content (TPC), total antioxidant capacity (TAC), or total flavonoid content (TFC). However, total chlorophyll content (TCC) and pH increased significantly in most samples (except rosemary and dill). Scanning electron microscopy (SEM) revealed that the tissue integrity of rosemary and mint was affected by ACP, although more than 50% of carvone in mint was preserved, and its concentration increased. The observed microbial reductions and 3–8-day shelf-life extension suggest meaningful improvements in safety and storage stability for industrial applications. Overall, ACP demonstrates promise as a safe, efficient, and scalable alternative to conventional decontamination methods, with broad potential for enhancing the quality and shelf life of fresh spices. Full article