Culinary herbs and spices in Nepal: A review of their traditional uses, chemical constituents, and pharmacological activities

Abstract

Background: Herbs and spices have long been used for both food and medicinal purposes in different world civilizations. In Nepal, various herbs and spices are used for culinary purposes. In addition, a range of bioactive compounds present in herbs and spices have been associated with multiple beneficial health properties. This paper aims to illustrate the diverse availability of traditional herbs and spices used in Nepali cuisine with their traditional uses along with their major phytochemicals and pharmacological activities.Methods: Information related to traditional uses, chemical constituents and pharmacological activities were compiled from the published research articles, books, and book chapters.Results: This study documented 50 herbs and spices with their traditional uses, the phytochemicals present and their medicinal application. Numerous bioactive compounds are reported such as polyphenols, quinines, organosulfur compounds, flavonoids, alkaloids, polypeptides, etc. and these compounds possess diverse pharmacological activities. These herbs and spices were primarily studied for their antimicrobial, anti-inflammatory, antioxidant, antidiabetic, antihyperlipidemic, hepatoprotective, and antipyretic activities. Conclusion:The different scientific studies highlighted in this review suggest that most of the health effects of herbs and spices are observed on various chronic diseases, including cancer, cardiovascular diseases and diabetes. The antioxidant and anti-inflammatory properties of culinary herbs and spices can act to improve the overall health system. There are nutraceutical potentials that may open new opportunities for herb and spices-based enterprises.

Turmeric and Cumin Instead of Stock Cubes: An Internet Survey of Spices and Culinary Herbs Used in Poland Compared with Historical Cookbooks and Herbals

“…For example, Łuczaj reviewed wild spices and herbs used traditionally in Poland and Slovakia [ 29 ], and Motti [ 30 ] performed a similar review for Italy. Khanal et al reviewed spices traditionally used in Nepal [ 31 ] and Wu et al [ 32 ] listed spices used for medicinal hot pots in China. Chironi et al studied spices and herbs currently used in Sicily, Italy [ 33 ].…”

Functional bioactive compounds in ginger, turmeric, and garlic

“…These products are mostly plant-based and some animal-based foods, and omega fatty acids. Bioactive compounds obtained from herbs, fruits, foods, and spices were used for culinary purposes and consumption ( 2 ). Fortified foods are categorized chemically as: carbohydrate derivatives (oligosaccharides, non-starch polysaccharides), fatty acids, structural lipids (mono and polyunsaturated fatty acids), derivatives of isoprenoid (terpenoids, saponins, carotenoids, terpenes and all forms of vitamin E such as tocopherols, tocotrienols), phenolic compounds and vitamin C, for the benefit of humankind and nature ( 3 ).…”

LC–TOF-MS/MS and GC-MS based phytochemical profiling and evaluation of wound healing activity of Oroxylum Indicum (L.) Kurz (Beka)

“…Herbs have been used for both culinary and medicinal purposes for many years ( Khanal et al, 2021 ). Consumption of herbs may help to treat or prevent several diseases such as cancer, diabetes, high cholesterol levels, cardiovascular, and inflammatory diseases ( Khanal et al, 2021 ; Sachdeva et al, 2022 ).…”

“…Herbs have been used for both culinary and medicinal purposes for many years ( Khanal et al, 2021 ). Consumption of herbs may help to treat or prevent several diseases such as cancer, diabetes, high cholesterol levels, cardiovascular, and inflammatory diseases ( Khanal et al, 2021 ; Sachdeva et al, 2022 ). Besides serving as a culinary and medicinal purpose, herbs have been also a valuable source for the production of novel pharmaceutical drugs, food preservative agents and cosmetics products ( Gurib-Fakim, 2014 ; Bailly, 2021 ; Abdulhafiz, et al, 2022 ).…”