D'Souza Savita P, Chavannavar Suvarna V, Kanchanashri B, Niveditha S B
1 University of Agricultural Sciences, Bangalore, Karnataka, India.
J Evid Based Complementary Altern Med. 2017 Oct;22(4):1002-1010. doi: 10.1177/2156587217703214. Epub 2017 Apr 28.
Medicinal values of spices and condiments are being revived by biologists through in vitro and in vivo trials providing evidence for its antimicrobial activities. The essential oils and extracts of spices like black pepper, cloves, cinnamon, and nutmeg contain active compounds like piperine, eugenol, cinnamaldehyde, and lignans. Similarly, condiments like coriander, black cumin, turmeric, garlic, and ginger are recognized for constituents like linalool, thymoquinones, curcumin, allicin, and geranial respectively. These act as natural preventive components of several diseases and represent as antioxidants in body cells. Scientists have to investigate the biochemical nature, mode of action, and minimum concentration of administrating active ingredients effectively. This review reports findings of recent research carried out across South Asia and Middle East countries where spices and condiments form chief flavoring components of traditional foods. It narrates the history, myths, and facts people believe in these regions. There may not be scientific explanation but has evidence of cure for centuries.
生物学家通过体外和体内试验，正在复兴香料和调味品的药用价值，这些试验为其抗菌活性提供了证据。黑胡椒、丁香、肉桂和肉豆蔻等香料的精油和提取物含有胡椒碱、丁香酚、肉桂醛和木脂素等活性化合物。同样，香菜、黑孜然、姜黄、大蒜和生姜等调味品分别因其所含的芳樟醇、百里醌、姜黄素、大蒜素和香叶醛而闻名。这些物质可作为多种疾病的天然预防成分，并在人体细胞中起到抗氧化剂的作用。科学家们必须研究这些活性成分的生化性质、作用方式以及有效给药的最低浓度。这篇综述报告了在南亚和中东国家开展的近期研究结果，在这些地区，香料和调味品是传统食品的主要调味成分。它讲述了这些地区人们所相信的历史、传说和事实。可能没有科学解释，但几个世纪以来都有治愈的证据。
