Role of Spices in Food for Immune Boosting
Running title: Role of spices Type of manuscript: Review
Laksita.M
Saveetha dental college and hospitals,
Saveetha Institute of Medical and Technical Sciences.
Saveetha University.
Chennai - 600 077
Email id : [email protected]
Jothi priya.A Assistant Professor, Department of physiology, Saveetha dental college and hospitals,
Saveetha Institute of Medical and Technical Sciences.
Saveetha University.
Chennai - 600 007
Email id : [email protected]
CORRESPONDING AUTHOR Jothi priya.A
Assistant Professor, Department of physiology, Saveetha dental college and hospitals,
Saveetha Institute of Medical and Technical Sciences.
Saveetha University.
Chennai - 600 007
Email id :[email protected] Contact number: 8778996993
ABSTRACT:
“Let food be thy medicine and medicine be thy food”, as said by the father of medicine, Hippocrates in 431 B.C. Nature has provided us with a spread of treatment modalities within the sort of food. Only within the past 60 years have we forgotten our medicinal "roots" in favor of patented medi- cines. While pharmaceutical ingredients have their value, we should always not
overlook the well-documented, non-toxic and inex- pensive healing properties of food. Spices are esoteric food adjuncts that are used as flavoring and coloring agents, and as preservatives for thousands of years. Spices have also been recognized to possess medicinal properties and their use in traditional systems of drugs has been on record for an extended time. With the advancement within the technology of spices and on knowledge of chemistry in immunity and pharmacology of their active principles, their health benefit effects were investigated more thoroughly in recent decades. This review presents the role of various spices in immune boosting.
KEY WORDS: immunity; antioxidant; disease; medicinal; spice.
INTRODUCTION:
A spice is actually a fruit, root, bark, or seed or other plant substance which is primarily used for flavoring or preserving food. Spices are extracted from herbs, flowers, or stems of plants used for flavoring. Many spices have antimicrobial properties[(Shelef, 1984)]. Sometimes spices are used in medicine, religious rituals, cosmetics or perfume production. Because they usually have strong flavours and are used in small quantities. Spices tend to add few calories to food, even though many spices, especially those made from seeds which contain high amounts of fat, protein, and carbohydrates. However, when spices are used in larger quantities, spices can also contribute a some amount of minerals and micronutrients, such as iron, magnesium, calcium, and many others, to the diet. Spices generally have some notable nutritional values and provide some major health benefits. Immunity can be defines as the balanced state of multicellular organisms having adequate biological defences to fight infection, disease, or others unwanted biological invasion, while having adequate tolerance to avoid allergy, and autoimmune diseases. Results from this new study suggest that spicy foods can reduce your salt intake, lowering your blood pressure and ultimately, your risk for a heart attack or stroke [(Renuka and Sethu, 2015) - (Swathy and Sethu, 2015)].
However there is insufficient knowledge about the preventive and therapeutic aspects of these nutraceuticals in oral health care. People like daily wage workers do not have a proper immune system due to the lack of concern in their diet. The intake of a proper diet containing spices has more chances of boosting our immune system. Our team has rich experience in research and we have collaborated with numerous authors over various topics in the past decade (Arigaet al., 2018; Basha, Ganapathy and Venugopalan, 2018; Hannah et al., 2018;
Hussainyet al., 2018; Jeevanandan and Govindaraju, 2018; Kannan and Venugopalan, 2018;
Kumar and Antony, 2018; Manohar and Sharma, 2018; Menon et al., 2018; Nandakumar and Nasim, 2018; Nandhini, Babu and Mohanraj, 2018; Ravinthar and Jayalakshmi, 2018; Seppanet al., 2018; Teja, Ramesh and Priya, 2018; Duraisamyet al., 2019; Gheena and Ezhilarasan, 2019; Hema Shree et al., 2019; Rajakeerthi and Ms, 2019; Rajendran et al., 2019; Sekaret al., 2019; Sharma et al., 2019; Siddique et al., 2019; Janani, Palanivelu and Sandhya, 2020;
Johnson et al., 2020; Jose, Ajitha and Subbaiyan, 2020). Our institution is passionate about high quality evidence based research and has excelled in various fields ( (Pc, Marimuthu and Devadoss,
2018; Ramesh et al., 2018; VijayashreePriyadharsini, SmilineGirija and Paramasivam, 2018; Ezhilarasan, Apoorva and Ashok Vardhan, 2019; Ramaduraiet al., 2019; Sridharan et al., 2019;
VijayashreePriyadharsini, 2019; Chandrasekar et al., 2020; Mathew et al., 2020; R et al., 2020; Samuel, 2021)
The article presents a review on the role of spices in food for immune boosting.
METHODOLOGY:
Thisreview was done based on the articles obtained from various platforms like PubMed and Google scholar. They were collected with a restriction in time basis from 1980 - 2020. The inclusion were original research papers, in vitro studies among various conditions and articles that contain pros and cons. Exclusion criteria came into account for review articles, retracted articles and articles of other languages. All the articles were selected based on immune boosting spices.
They are determined by article title, abstract and complete article. When article holder websites were analysed on the topic of immune boosting spices, more than 2000 articles and based articles were found, when it was shortlisted based on inclusion and exclusion criteria, the number of articles were lowered to 120 articles. When timeline and other factors were quoted only 37 articles came into play. This article is reviewed from 37 articles collected. Quality of articles used was assessed using a quality assessment tool and graded as strong, moderate and weak.
The data was collected and quality analysis of the collected data was done using Health Evidence‟s Quality Assessment Tool (Health Evidence‟s Quality Assessment Tool, no date) and the data was shown in a tabular colour (Table 1). The knowledge at current point of time analysed and thus the consensus was established.
Table 1: Quality analysis of the studies referred:
TURMERIC:
This powerful and flavourful ancient spice gets its vibrant colour from curcumin, a potent anti-inflammatory compound with properties rivalling that of ibuprofen, without the side effects [(Gupta et al., 2013)]. The golden yellow color of turmeric is due to curcumin. It also contains an orange-colored volatile oil. Turmeric is derived from the flowering plant of the ginger family and is used medicinally. Turmeric remains a staple treatment for skin conditions, digestive issues and bodily discomfort in Ayurvedic medicine[(Zikakiet al., 2014)], an ancient Indian healing system still practiced today. The active ingredient, curcumin, boosts the body‟s antioxidant capacity by being highly effective against free radicals[(Nimgulkaret al., 2015)]. Turmeric has also been shown to inhibit fungal growth and suppress tumour cell growth. Phytochemical components of turmeric include diarylheptanoids, curcuminoids, curcumin, demethoxycurcumin, and bisdemethoxycurcumin.
GINGER:
Ginger is grown in many areas across the globe, ginger is “among the earliest recorded spices to be cultivated and exported from southwest India.” Ginger is a very popular spice;
whether it be used to spice up meals, or as a medicine, the demand for ginger has been consistent throughout history. Raw ginger is actually composed of 79% water, 18% carbohydrates, 2%
protein, and 1% fat. In 100 grams. Raw ginger contains 80 Calories and supplies moderate amounts of vitamin B6. Ginger originated from China contains chemicals called sesquiterpenes that target cold viruses. This immune-boosting spice also has antibacterial properties[(Mohd Yusof, 2016)] that can help prevent nausea. Other functional chemicals include gingerols, shogaol and parasols that have the potential to prevent various cancers. The spice‟s anti- inflammatory and anti-oxidative properties[(Nicoll and Henein, 2009)] help control the process of aging, aid digestion and demonstrate the potential to treat degenerative disorders, as well as cardiovascular disease. Ginger also contains antimicrobial compounds that allow it to help in treating infectious diseases.
CAYENNE PEPPER:
GARLIC:
Garlic is one of the major ingredients that boosts our immune system. Major civilizations, like the Egyptians, Greeks, Babylonians and Chinese, are using garlic for medicinal purposes since the past . Fresh or crushed garlic yields the sulfur-containing compounds allicin, ajoene, diallyl polysulfides, vinyl thins, S-allylcysteine, and enzymes, saponins, flavonoids, and Maillard reaction products, which are not sulfur-containing compounds. Garlic is generally known as
"rustic's theriac" (cure-all). The major physiological roles of garlic are its antimicrobial, anticancer, antioxidant, immune boosting, anti diabetic, hepatoprotective, antifibrinolytic and antiplatelet aggregatory activity[(Tsuiet al., 2018)] and its potential role in preventing
cardiovascular diseases. A 12-week study found that, compared to a placebo, garlic reduced the amount of participants with the cold by 63%. Garlic supplements have also been shown to increase antioxidant enzymes in humans, in addition to notably reducing oxidative stress in individuals with high blood pressure[(Rana et al., 2011)]. High doses of garlic have also demonstrated the potential to guard the body against heavy metal toxicity. clinical research to determine the effects of consuming garlic on hypertension found that consuming garlic produces only a small reduction in blood pressure (4 mmHg), and there is no clear long-term effect on cardiovascular morbidity and mortality. Because garlic might reduce platelet aggregation, people taking anticoagulant medication are cautioned about consuming garlic. Garlic intake is associated with a decreased rate of stomach cancer and there is no effect of garlic on colorectal cancer.
CINNAMON:
Ground cinnamon consists of around 11% water, 81% carbohydrates (including 53%
dietary fiber), 4% protein, and 1% fat. In a 100 gram reference amount, ground cinnamon may be a rich source of calcium (100% of the Daily Value, DV), iron (64% DV), and vitamin K (30%
DV). Cinnamon has also been used for its medicinal properties for thousands of years. Made from the inner bark of the Cinnamomum tree, its use has been dated as far back as ancient Egypt.
Cinnamon fights inflammation and helps ward off infections and heal damaged tissue 30].
Containing large amounts of polyphenol, cinnamon outranked “superfoods” like garlic and oregano in a study comparing the antioxidant activity[(Stabler et al., 2012)] of 26 spices. Some studies have shown that Cinnamon may have anti-diabetic effects[(Akilenet al., 2010)] and help cut the risk of heart disease. A meta-analysis of cinnamon supplementation trials with lipid measurements reported lower total cholesterol and triglycerides, but no significant changes in LDL-cholesterol or HDL-cholesterol. But some researchers have concluded that, "There is insufficient evidence to support the use of cinnamon for type 1 or type 2 diabetes mellitus."
CLOVE:
Clove may be a common spice utilized in medicine since past . Long-used in traditional medicine, there's evidence that oil of cloves containing eugenol is effective for toothache pain and other sorts of pain, and one review reported efficacy of eugenol combined with flowers of zinc as an analgesic for alveolar osteitis. It is best known for its anti inflammatory properties and to treat sore throat [(Srinivasan, 2014)]. The warm clove adds a taste of spicy buzz to the food when added. Clove oil is widely used in curing pain and aches. The spice is warm and soothing during the winters. Chewing on some cloves early in the morning can be good for your health [(Adefeghaet al., 2014)]. Use of clove for any medicinal purpose has not been approved by the US Food and Drug Administration, and its use may cause adverse effects if taken orally by people with liver disease, blood clotting and immune system disorders, or food allergies. It remains unproven whether blood sugar levels are reduced by cloves or clove oil. It remains
unproven whether blood sugar levels are reduced by cloves or clove oil. Use of clove for any medicinal purpose has not been approved by the US Food and Drug Administration, and its use may cause adverse effects if taken orally by people with liver disease, blood clotting and immune system disorders, or food allergies.
STAR ANISE:
This star-shaped pod or like we call it, chakra phool in Hindi contains shikimic acid that helps boost metabolism during low immunity periods [35]. It is often used in biryanis or masala chai, enhancing the flavour profiles of each of these dishes. Some of the major health-promoting compounds found in star anise include Linalool, Quercetin, Anethole, Shikimic acid, Gallic acid and Limonene. Together, these compounds may contribute to the antioxidant, anti-inflammatory and antimicrobial properties of star anise. Rich in antioxidants & vitamins A and C, it helps in fighting free-radicals, improving immunity, bloating, digestion & nausea and also has pharmacological potential [(Wang et al., 2011)]. Study shows Star Anise are often used as anti quorum sensing and anti-biofilm agent in food matrix. The oil produced from star anise contains thymol, terpineol and anethole, which is employed for treating cough and flu. Anise also helps improve digestion, alleviate cramps and reduce nausea. Consuming star anise tea after meals helps treat digestive ailments like bloating, gas, indigestion and constipation. The properties and the effects of the spices that help in immune boosting are shown in a tabular column (Table 2).
Table 1: Spices and its protective effects:
CONCLUSION:
Daily consumed food has got incredible medicinal and healing properties. The healing properties of food have been reported by many scientific analyses worldwide. However, the past decade has presented an outburst of clinical research to illustrate specifically what health benefits individual foods can offer, identifying the various nutrients and phytochemicals associated with these benefits. But lack of awareness and knowledge can devalue its use. Nutritionists and consumers must focus on adjusting food recipes and modifying dietary habits. Efforts to increase the understanding will help us provide a new horizon for improving various dimensions of an individuals‟ health. Our review suggests that the use of healthy spices in our meals will help in boosting immunity. There are some side effects in all these spices that indicate some caution, but still they are popular and nutrient containing spices in recent times.
ACKNOWLEDGEMENT:
The author extends gratitude to the institution for their support.
CONFLICT OF INTEREST:
The author declares that there was no conflict of interest in the present study.
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