Anti-Inflammatory Influences of Culinary Spices and Their Bioactives

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.