Culinary Herbs and Spices with Peerless Role in Nutrition and Health | [International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts) • 2022]

Author(s):

1. Ali Ijlal Aleem: Department of Food Science and Technology, Faculty of Life Sciences, University of Central Punjab,Lahore,Pakistan

2. Fatima Tariq: Department of Food Science and Technology, Faculty of Life Sciences, University of Central Punjab,Lahore,Pakistan

3. Muhammad Sajid Manzoor: Department of Food Science and Technology, Faculty of Life Sciences, University of Central Punjab,Lahore,Pakistan

4. Humna Mehmood: Department of Food Science and Technology, Faculty of Life Sciences, University of Central Punjab,Lahore,Pakistan

5. Shoaib Younas: Department of Food Science and Technology, Faculty of Life Sciences, University of Central Punjab,Lahore,Pakistan

6. Muhammad Sheharyar: Department of Food Science and Technology, Faculty of Life Sciences, University of Central Punjab,Lahore,Pakistan

7. Kanza Aziz Awan: Department of Food Science and Technology, Faculty of Life Sciences, University of Central Punjab,Lahore,Pakistan

Abstract:

Spices and herbs have been in use for both culinary and medicinal purposes. They not only enhance the flavor, aroma, and color of food, but they can also protect from several diseases. The popularity of these aromatic plant products in culinary preparations has been accredited to their antimicrobial properties. Culinary Herbs and Spices (CHS) possesses antioxidant, anti-inflammatory, anti-carcinogenic, and glucose and cholesterol-lowering activities and properties that affect cognition and mood. Some spices and culinary herbs also possess anti-adhesive properties that prevent the adhesion of the microbes to the host tissue. Some may enhance immune cell activity, such as garlic. Garlic is a safe, inexpensive, common spice that could have public health implications in areas prone to diarrhea. Both spices and herbs are rich sources of phytochemicals, many of which are biologically activeand functional foods because of the eclectic range of health benefits beyond essential nutrition. Human studies show the significance of the potential health benefits of CHS in a dietary context. Ginger, commonly used for its bioabsorption and anti-inflammatory effects, contains several identified bioactive constituents, including gingerol and gingerol-like compounds and antioxidants like beta-carotene, polyphenols, terpenoids, and alkaloids. Aqueous and methanol extracts of dry sage, rosemary, basil, parsley and chili were seen with their antioxidant and anti-glycan activities and in vitro inhibitory potential against enzymes involved in glycemic regulation. The aqueous extracts of rosemary and sage were the richest in phenolic compounds. They showed the glycation end-product production, lipid peroxidation and the activity of a-glucosidase and a-amylase.

Page(s): 13-13

DOI: DOI not available

Published: Journal: International Food & Nutrition Conference" August 18th-20th, 2022, University of Swat, Swat (Book of Abstracts), Volume: 1, Issue: 1, Year: 2022

Keywords:

Antiinflammatory , antioxidant , Spices , Bioactive compounds , Culinary herbs

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