Abstract

HEALTH BENEFITS OF HERBS AND SPICES - REVIEW

Roshni Chaudhari*, Varsha Dhole, Sadhana More, Saraswati Kushwaha and Dr. Smita Takarkhede

Abstract

Spices and herbs have been used by Indians from thousands of years and India has been recognized all over the world for herbs and spices. Spices and herbs are not just ingredients in Indian food for cooking and for culinary uses Apart from giving a good colour, flavour and aroma to the food and making an Indian dish palatable. They have played an important role in human existence. Spices and herbs have a large number of physiological and pharmacological properties. Some common herbs and spices which Indians use in cooking on daily basis include Turmeric (Haldi) was found to have chemo preventive effects against cancers of the skin, fore stomach, liver and colon, having Anti-inflammatory antibacterial, anti-oxidant properties etc. Studies show that it reduces the risk of heart diseases, and relieve arthritis. Ginger (adrakh) having antibacterial properties, helps in digestion, having analgesic, sedative and antipyretic properties. In recent research fenugreeks (methi) possesses anti-carcinogenic properties and effectively control liver cancer. Similarly, other herbs and spices such as cinnamon (dalchini), tulsi (holy basil), garlic (lahsun) etc are known to have many health benefits and in treating various diseases.

Keywords: Herbs, Spices, Health benefits, Diseases.