Dietary Spices as Anti-Hyperlipidemic Agents With Their Bioactive Compounds for Cardiovascular Health: A Review

Abstract

Hyperlipidemia is associated with elevated cholesterol and triglyceride levels which is a risk factor for atherosclerosis. Spices being an integral part of culinary culture around the world are known to possess anti-cholesterol compounds and increase the high density lipoprotein cholesterol. This review presents a comprehensive scientific data on the anticholesterol/hypolipidemic activities of various spices used in traditional medicine and cuisine. Bioactive compounds from spices with anti-hyperlipidemic activities and their mode of action are summarized. The findings reaffirm the importance of spices by suggesting their anti-hyperlipdemic/anti-cholesterol activities to prevent cardiovascular diseases.