Therapeutic potential and phytoconstituents of traditionally used Indian spices

Abstract

Spices are a diverse group of wide variety of dietary additives consumed all over the world. Study of spices is a good example to illustrate anyone the complementarily of science and tradition. A spice may be any dried part, of an herb, pleasantly aromatic like seed, fruit, root, bark or flower of a plant, which is commonly used for flavor, color, as a preservative and medicine. From ancient time spices have being playing a major role in lifestyle of people and used for many purposes mainly as a medicinally for different ailments. Indian spices serve various medicinal functions such as food additives, laxatives, preservatives, expectorant, purgative, diuretic, flavoring agents etc. These all activities are due to potential active constituents such as flavonoids, terpenes, anthocyanine, phenylpropanoids etc. present in them. Many commonly used household spices such as turmeric, methi, black pepper, garlic, and cloves have a wide range of biologically active constituents and their synergistic action is helpful in enhancing human health and combating various diseases to human beings. Since each of the spices possesses so many beneficial properties, their uses in daily diet not only make life spicier but also make healthy. The aim of the present review is to provide information on some commonly used Indian spices for their therapeutic uses, phytoconstituents present in them and doses as per Ayurvedic system of medicines..