Dini Irene, Laneri Sonia
Department of Pharmacy, University of Naples Federico II, Via Domenico Montesano 49, 80131 Napoli, Italy.
Antioxidants (Basel). 2021 May 28;10(6):868. doi: 10.3390/antiox10060868.
Spices, condiments and extra virgin olive oil (EVOO) are crucial components of human history and nutrition. They are substances added to foods to improve flavor and taste. Many of them are used not only to flavor foods, but also in traditional medicine and cosmetics. They have antioxidant, antiviral, antibiotic, anticoagulant and antiinflammatory properties and exciting potential for preventing chronic degenerative diseases such as cardiomyopathy and cancer when used in the daily diet. Research and development in this particular field are deeply rooted as the consumer inclination towards natural products is significant. It is essential to let consumers know the beneficial effects of the daily consumption of spices, condiments and extra virgin olive oil so that they can choose them based on effects proven by scientific works and not by the mere illusion that plant products are suitable only because they are natural and not chemicals. The study begins with the definition of spices, condiments and extra virgin olive oil. It continues by describing the pathologies that can be prevented with a spicy diet and it concludes by considering the molecules responsible for the beneficial effects on human health (phytochemical) and their eventual transformation when cooked.
香料、调味品和特级初榨橄榄油（EVOO）是人类历史和营养的重要组成部分。它们是添加到食物中以改善风味和口感的物质。其中许多不仅用于为食物调味，还用于传统医学和化妆品。它们具有抗氧化、抗病毒、抗菌、抗凝血和抗炎特性，在日常饮食中使用时，对于预防慢性退行性疾病如心肌病和癌症具有令人兴奋的潜力。由于消费者对天然产品的倾向显著，这一特定领域的研发根基深厚。让消费者了解日常食用香料、调味品和特级初榨橄榄油的有益效果至关重要，这样他们就可以根据科学研究证实的效果来选择，而不是仅仅因为植物产品是天然的而非化学制品就误以为它们适合食用。该研究首先对香料、调味品和特级初榨橄榄油进行定义。接着描述了通过食用辛辣食物可以预防的疾病，最后探讨了对人体健康产生有益影响的分子（植物化学物质）以及它们在烹饪时的最终转化情况。
