Mercado-Mercado Gilberto, de la Rosa Carrillo Laura, Wall-Medrano Abraham, López Díaz José Alberto, Alvarez-Parrilla Emilio
Departamento en Ciencias Químico Biológicas, Universidad Autónoma de Ciudad Juárez, Chihuahua, México.
Nutr Hosp. 2013 Jan-Feb;28(1):36-46. doi: 10.3305/nh.2013.28.1.6298.
Spices are aromatic plants that have been widely used in Mexico to preserve or seasoning different foods, but have also been used as herbal remedies to cure some diseases. These culinary and medicinal properties of spices have been attributed to several food components, including phytochemicals. Among them, polyphenolic compounds have been extensively studied for their effect against several chronic and degenerative diseases, probably due to their antioxidant activity. The study of the antioxidant capacity of Mexican spices may lead to new research on the potential benefits of these spices on human health. This paper analyzes the main studies on the potential beneficial effects of traditional Mexican spices on human health.
香料是芳香植物，在墨西哥已被广泛用于保存或调味不同的食物，但也被用作草药来治疗某些疾病。香料的这些烹饪和药用特性归因于多种食物成分，包括植物化学物质。其中，多酚类化合物因其对几种慢性和退行性疾病的作用而受到广泛研究，这可能是由于它们的抗氧化活性。对墨西哥香料抗氧化能力的研究可能会引发关于这些香料对人类健康潜在益处的新研究。本文分析了关于传统墨西哥香料对人类健康潜在有益影响的主要研究。
