An Integrated Approach to Recognize Potential Protective Effects of Culinary Herbs Against Chronic Diseases

Chandrababu, Suganya; Bastola, Dhundy

doi:10.1007/s41666-018-0041-x

Cited by 5 publications

(2 citation statements)

References 34 publications

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“…Additionally, micronutrients (i.e., vitamins and minerals) and other physiologically relevant plant-derived bioactive compounds (i.e., secondary metabolites, such as polyphenols, alkaloids, terpenoids, etc.) can impact microbial metabolism, enzyme function, and gene expression [9][10][11][12]. Additionally, certain macronutrients, such as fiber [8], and certain micronutrients, such as polyphenols [13], act as energy sources for bacterial growth, and are considered prebiotics.…”

Section: Diet and The Microbiomementioning

confidence: 99%

“…Culinary herbs and spices contain micronutrients and bioactive compounds (e.g., polyphenols, alkaloids, etc.) [11,14,15], yet have not been widely studied regarding their impact on the GI microbiome in human populations, and thus represent a confounder in research investigating diet and microbiota. There is much pre-clinical evidence regarding the impact of culinary herbs and spices, or their active constituents, on GI microbiota [12,[16][17][18][19].…”

Section: Culinary Herbs and Spicesmentioning

confidence: 99%

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Associations between Frequency of Culinary Herb Use and Gut Microbiota

et al. 2022

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While evidence suggests that culinary herbs have the potential to modulate gut microbiota, much of the current research investigating the interactions between diet and the human gut microbiome either largely excludes culinary herbs or does not assess use in standard culinary settings. As such, the primary objective of this study was to evaluate how the frequency of culinary herb use is related to microbiome diversity and the abundance of certain taxa, measured at the phylum level. In this secondary data analysis of the INCLD Health cohort, we examined survey responses assessing frequency of culinary herb use and microbiome analysis of collected stool samples. We did not observe any associations between frequency of culinary herb use and Shannon Index, a measure of alpha diversity. Regarding the abundance of certain taxa, the frequency of use of polyphenol-rich herbs and herbs with certain quantities of antibacterial compounds was positively associated with Firmicutes abundance, and negatively associated with Proteobacteria abundance. Additionally, the total number of herbs used with high frequency, defined as over three times per week, was also positively associated with Firmicutes abundance, independent of adjustments, and negatively associated with Proteobacteria abundance, after adjusting for dietary factors. Frequency of culinary herb use was not associated with Bacteroidota or Actinobacteria abundance.

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