Herbs and Spices-Based Value Addition for Nutritional and Healthy Living

Abstract

Spices are an indispensable food ingredient, not only enhancing the flavour and aroma of food but also having a beneficial effect on human health. Their properties are shaped by their content of biologically active constituents such as essential oils, phenolic compounds, tannins, bitter substances, organic acids, and mucilage. Spices also contain enzymes, vitamins, phytoncides, and other active substances. However, the concentrations of essential nutrients and mineral elements are as important for the quality of the plant material as the bioactive content. On the other hand, medicinal plants form a major component of traditional medicine, which has been used for thousands of years. They have contributed significantly to human health with their health-promoting and healing properties in the prevention and treatment of diseases. Indeed, many traditionally used herbal preparations have become modern medicines thanks to the development of medicines – artemisinin, morphine, salicylic acid, and many others. The long tradition of using herbal remedies and the experience passed down from generation to generation have caused people to rely on herbal preparations. Nowadays, the use of medicinal plants for health benefits is increasing worldwide. Herbs and spices are the subject of research all over the world, and applications are being sought in various industries such as food production and in medicine (to improve taste, provide vitamins, macro-nutrients, micro-nutrients, and to prevent food spoilage caused by foodstuffs bacteria). BT - Herbs and Spices - New Perspectives in Human Health and Food Industry