Effects of culinary herbs and spices on obesity: A systematic literature review of clinical trials

Deekshith, Chandana; Jois, Markandeya; Radcliffe, Jessica; Thomas, Jency

doi:10.1016/j.jff.2021.104449

Cited by 10 publications

(4 citation statements)

References 35 publications

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“…Culinary herbs and spices contribute significantly to the supply of polyphenols in the diet and are responsible for their antioxidant and anti‐inflammatory effects (Deekshith et al ., 2021). They may also improve the sensory quality of food as well as add nutritional and functional value to food products (Sekhon et al ., 2016).…”

Section: Introductionmentioning

confidence: 99%

Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

Mouhoubi

Boulekbache‐Makhlouf

Madani

et al. 2022

Int J of Food Sci Tech

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Summary Convective drying (CO) is the most common technique for drying herbs, although it may diminish phenolic compounds content. Microwave drying (MW) has been suggested as an alternative, although its effects on phenolic compounds remain to be explored. The aim of this study is to compare the effects of different convective temperatures (40, 80 and 120 °C) and microwave powers (100, 500 and 1000 W) on drying time, polyphenols classes (HPLC‐DAD) and antioxidant capacity in celery, coriander and parsley leaves. Microwave procedure reduced drying time (MW: 3 h–7 min; CO: 25–1.5 h) resulting more effective than CO. Increasing temperatures led to an initial decrease in total phenolic content (TPC) and antioxidant activity followed by an increase, potentially by the release of bound phenolic acids. Regarding MW, the highest polyphenol content was generally observed at 500 W, probably due to the hydroxycinnamic acid's rise. Antioxidant capacity was similar at 500 and 1000 W. There was a good agreement between TPC and antioxidant capacity. Consequently, MW seems a good alternative to reduce drying time. However, the maintenance or improvement of phenolic activity depends on the food matrix. Indeed, the best drying system and conditions to preserve phenolic compounds were variable depending on the herb type: celery (CO at 40 °C), coriander (both CO at 40 °C and MW at 500 W) and parsley (MW at 100 W).

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Section: Introductionmentioning

confidence: 99%

Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

Mouhoubi

Boulekbache‐Makhlouf

Madani

et al. 2022

Int J of Food Sci Tech

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“…Nigella sativa's mechanism of action in infertility has been widely reported in various studies, including as a bronchodilator, gastroprotective, hepatoprotective, anti-tumor, anti-diabetic, antihypertensive, antioxidant, antifungal, immunomodulatory, antiinflammatory, analgesic, antiviral, antipyretic, contraceptive, and anti-inflammatory. antibacterial, anticonvulsant, antitussive, anticancer, and antihyperlipidemic [6,21,22].…”

Section: Discussionmentioning

confidence: 99%

EFFECTS OF NIGELLA SATIVA ON FEMALE INFERTILITY: a SYSTEMATIC REVIEW

AMALIA

Hendarto

Mustika

et al. 2022

2022 6th International Conference on Medical and Health Informatics

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“…A number of previous reviews have identified herbs/spices with beneficial evidence for general health and for MetS and its associated disorders more specifically [2,3,[18][19][20][21][22][23][24]. These were assessed to determine a list of herbs/spices that were most likely to have adequate evidence for this scoping review: black pepper (Piper nigrum L.), cardamom (Elletaria cardamomum (L.) Maton), chilli (Capsicum frutescens L.), cinnamon (Cinnamomum sp.…”

Section: Methodsmentioning

confidence: 99%

A Scoping Review of the Clinical Evidence for the Health Benefits of Culinary Doses of Herbs and Spices for the Prevention and Treatment of Metabolic Syndrome

Mackonochie,

Rodriguez-Mateos,

Mills

et al. 2023

Nutrients

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Metabolic syndrome (MetS) is a growing global health problem. Evidence suggests that diets rich in phytochemical-containing herbs and spices can contribute to reducing the risk of chronic diseases. This review assesses the scope of evidence supporting the use of herbs and spices in the diet for the prevention or treatment of MetS and its associated health conditions. A search of the PubMed, Scopus and Google Scholar databases was carried out to assess the available clinical evidence for culinary doses of commonly used herbs and spices. Trials that were measuring health factors related to metabolic disorders in healthy individuals, or the health of individuals with MetS or associated diseases, were included. Out of a total of 1738 papers identified, there were 142 relevant studies on black pepper, chilli, cardamom, cinnamon, coriander, cumin, fennel, fenugreek, garlic, ginger, nigella seed, rosemary, sage and turmeric. No relevant research was found for cloves, mint, oregano, parsley or thyme. Cinnamon, fenugreek and ginger were the herbs/spices with the most published trials on them and that showed promise for glycaemic control. Cardamom appears to have potential to reduce inflammatory markers, and cinnamon, ginger and turmeric to reduce blood lipids. Patients with type 2 diabetes were the population most likely to be included in studies, but the preventative benefits of herbs/spices in healthy populations were also investigated, particularly for chilli, ginger and cinnamon. There is evidence for the beneficial effect of culinary doses of many common herbs/spices in the prevention and treatment of MetS and associated disorders.

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Effects of culinary herbs and spices on obesity: A systematic literature review of clinical trials

Cited by 10 publications

References 35 publications

Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

Phenolic compounds and antioxidant activity are differentially affected by drying processes in celery, coriander and parsley leaves

EFFECTS OF NIGELLA SATIVA ON FEMALE INFERTILITY: a SYSTEMATIC REVIEW

A Scoping Review of the Clinical Evidence for the Health Benefits of Culinary Doses of Herbs and Spices for the Prevention and Treatment of Metabolic Syndrome

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