Vol. 12, Issue 6 (2023)

Author(s):
Sanagala Charishma, Dr. Prashant Anil Pawase and S Lakshmi Keerthana

Abstract:
Spices have been utilised as culinary flavouring and traditional medicine worldwide since prehistoric times. This approach was used by ancient Egyptians. Phytochemicals including linalool, found in coriander, piperine, found in black pepper, cinnamaldehyde, found in cinnamon, and eugenol, found in cloves, have been extracted from their spices. Cinnamon contains cinnamaldehyde. Spices include strong antioxidants, which have several health benefits. These advantages include those that are good for the heart, don't cause cancer, mutations, or inflammation. Antioxidants are abundant in spices. Spice-derived essential oils fight bacteria, fungi, yeasts, and microbial toxins. Polyphenols in spices prevent bacteria, fungus, and yeasts from growing. This article reviews the latest studies on spices' phytochemical composition and antioxidant benefits, as well as the field's implications. The website also lists some of the seasonings with the greatest phytochemical contents.