Culinary herbs and spices: what can human studies tell us about their role in the prevention of chronic non-communicable diseases?

Autor: Opara EI; School of Life Sciences, Pharmacy and Chemistry, Kingston University, Kingston upon Thames, UK.
Jazyk: angličtina
Zdroj: Journal of the science of food and agriculture [J Sci Food Agric] 2019 Aug 15; Vol. 99 (10), pp. 4511-4517. Date of Electronic Publication: 2019 Mar 25.
DOI: 10.1002/jsfa.9658
Abstrakt: Culinary herbs and spices (CHS) are known primarily as flavour enhancers, and it is now well established that they possess bioactive properties that indicate that these foods may have a role to play in the prevention of non-communicable chronic diseases (CNCDs). Human studies are now beginning to provide insights into the significance of the potential health benefits of CHS in a dietary context, particularly concerning their antioxidant and anti-inflammatory properties and their impact on glucose homeostasis, appetite and the consumption of low/reduced fat, salt and sugar foods. However, these studies have also identified a number of factors that are very pertinent to furthering understanding of how CHS can be used for the maintenance of health and the prevention of CNCDs. The challenge for the next phase of studies will be how to incorporate, successfully, these factors into study methodology for investigating the preventative benefits of these foods. © 2019 Society of Chemical Industry.
(© 2019 Society of Chemical Industry.)
Databáze: MEDLINE
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