University of Belgrade, Faculty of Biology, Institute of Botany and Botanical Garden "Jevremovac", 11 000 Belgrade, Serbia.
Department of Agricultural and Food Sciences, University of Bologna, Piazza Goidanich 60, 47521 Cesena, Italy.
Curr Med Chem. 2020;27(26):4401-4420. doi: 10.2174/0929867325666180831145800.
Spices are not only just herbs used in culinary for improving the taste of dishes, they are also sources of a numerous bioactive compounds significantly beneficial for health. They have been used since ancient times because of their antimicrobial, anti-inflammatory and carminative properties. Several scientific studies have suggested their protective role against chronic diseases. In fact, their active compounds may help in arthritis, neurodegenerative disorders (Alzheimer's, Parkinson, Huntington's disease, amyotrophic lateral sclerosis, etc.), diabetes, sore muscles, gastrointestinal problems and many more. In the present study, possible roles of spices and their active components, in chronic diseases (cancer, arthritis, cardiovascular diseases, etc.) along with their mechanism of action have been reviewed.
香料不仅是用于烹饪中改善菜肴味道的草药，它们还是许多具有生物活性的化合物的来源，对健康有显著益处。由于其具有抗菌、抗炎和消气的特性，自古以来人们就一直在使用它们。多项科学研究表明它们具有预防慢性疾病的作用。事实上，它们的活性化合物可能有助于治疗关节炎、神经退行性疾病（阿尔茨海默病、帕金森病、亨廷顿病、肌萎缩性侧索硬化症等）、糖尿病、肌肉酸痛、胃肠道问题等。在本研究中，综述了香料及其活性成分在慢性疾病（癌症、关节炎、心血管疾病等）中的可能作用及其作用机制。
