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Role of Spices Beyond a Flavouring Agent: The Antioxidant and Medicinal Properties

Role of Spices Beyond a Flavouring Agent: The Antioxidant and Medicinal Properties
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Author(s): Anuradha Patel (University of Allahabad, India), Sanjesh Tiwari (University of Allahabad, India), Neeraj Pandey (University of Allahabad, India), Divya Gupta (University of Allahabad, India) and Sheo Mohan Prasad (University of Allahabad, India)
Copyright: 2022
Pages: 33
Source title: Research Anthology on Recent Advancements in Ethnopharmacology and Nutraceuticals
Source Author(s)/Editor(s): Information Resources Management Association (USA)
DOI: 10.4018/978-1-6684-3546-5.ch032

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Abstract

Plants, principally spices and herbs, have been given much more attention because they are considered important for flavoring and coloring foods and their use as condiments. Herbs and spices have been used for generations by humans as food and also to treat ailments since they are full of medicinal and antioxidant properties and contain bioactive compounds like tannins, alkaloids, phenolics, flavonoids, polyphenols, and vitamins, which help in healing diseases. Spices and herbs contain biomolecules that play a crucial role in healthcare and fitness levels. Spices and herbs have been considered as esoteric food adjuncts as they play numerous roles like being coloring agents, flavoring agents, preservatives, food additives, and having uses in the medicinal and pharmaceutical industries.

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