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Anti-Inflammatory Influences of Culinary Spices and Their Bioactives
Krishnapura, Srinivasan (2022) Anti-Inflammatory Influences of Culinary Spices and Their Bioactives. Journal of Food Reviews International, 38 (1). pp. 1-17.
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Abstract
This review summarizes all the available evidence for the anti-inflammatory potential of culinary spices or their bioactives by considering in vitro, transla tional, and human intervention studies. An exhaustive search of the available literature was performed using PubMed, Google Scholar, and Scopus data bases. The review considers information from clinical, translational, and in vitro studies especially on the commonly used spices: Curcuma longa L., Capsicum annuum L., Zingiber officinale L., Syzygium aromaticum L., Nigella sativum, and Piper nigrum L. Both in vitro studies on LPS-challenged macro phages and in vivo animal edema models have documented the anti- inflammatory potential of spice principles curcumin, capsaicin, 6-gingerol, eugenol, thymoquinone, and piperine. Studies on animal inflammation mod els have revealed that curcumin and capsaicin delay the onset, lower the incidence and severity of arthritis. The anti-inflammatory effects of these spices bioactives were accompanied by an inhibition of inflammatory cyto kines (TNF-α, IL-1β and IL-6) and the transcription factor (NFκB). The available evidences strongly recommend that a diet rich in specific anti-inflammatory spices may reduce the inflammation and exert preventive effect on inflam mation-related diseases. Although these spices are traditionally used for inflammatory disorders for centuries, their therapeutic application to prevent or treat inflammatory diseases warrants further in-depth investigation.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Culinary spices, anti- inflammatory property, pro-inflammatory cytokines, LPS-activated macrophages, experimental edema models |
| Subjects: | 600 Technology > 01 Medical sciences > 10 Immunology 600 Technology > 08 Food technology > 30 Spices/Condiments |
| Divisions: | Dept. of Biochemistry |
| Depositing User: | Somashekar K S |
| Date Deposited: | 06 May 2025 11:07 |
| Last Modified: | 06 May 2025 11:07 |
| URI: | http://ir.cftri.res.in/id/eprint/19332 |
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