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Year 2024, Volume: 10 Issue: 4, 296 - 305, 01.10.2024

Ahmad Alhomsi , Mukaddes Kılıç Bayraktar

https://doi.org/10.3153/FH24028

Abstract

References

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Effects of several culinary herbs and spices on gut microbiota

Year 2024, Volume: 10 Issue: 4, 296 - 305, 01.10.2024

Ahmad Alhomsi , Mukaddes Kılıç Bayraktar

https://doi.org/10.3153/FH24028

Abstract

The microbiome of human beings, especially the gut microbiota, appears to be the most potent element of the human body responsible for health and disease. Various herbs and spices often used in cooking and exceptionally high in bioactive substances like polyphenols, terpenes, and flavonoids are getting more attention for their proposed effect on gut health. This study aims to examine the links between culinary herbs and spices and the gut microbiome and to review the latest research findings. Human microbiota has a variable number of bacteria, and the composition and properties of their microbiomes depend on diet, lifestyle, and environmental factors. The current literature demonstrates that phytochemicals in spices and herbs can modify gut microbiota, which may result in lower inflammation, better digestion, and prevention of non-communicable diseases. It has been proven with further studies that herbs such as cinnamon, ginger, turmeric and rosemary are beneficial for the intestines and have shown positive results in animal and human studies. In conclusion, adding culinary herbs and spices to the diet provides a straightforward but powerful means to preserve a healthy gut microbiota, and supports overall better health.

Keywords

Culinary herbs Gut microbiota Prebiotic Spices

References

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  • Chandrababu, S., Bastola, D. (2019). An integrated approach to recognize potential protective effects of culinary herbs against chronic diseases. Journal of Healthcare Informatics Research, 3(2), 184–199. https://doi.org/10.1007/s41666-018-0041-x
  • Chao, L.K., Hua, K.-F., Hsu, H.-Y., Cheng, S.-S., Lin, I.-F., Chen, C.-J., Chen, S.-T., Chang, S.-T. (2008). Cinnamaldehyde inhibits pro-inflammatory cytokines secretion from monocytes/macrophages through suppression of intracellular signaling. Food and Chemical Toxicology, 46(1), 220–231. https://doi.org/10.1016/j.fct.2007.07.016
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  • Huseinovic, E., Hörnell, A., Johansson, I., Esberg, A., Lindahl, B., Winkvist, A. (2019). Changes in food intake patterns during 2000–2007 and 2008–2016 in the population-based Northern Sweden Diet Database. Nutrition Journal, 18(1), 36. https://doi.org/10.1186/s12937-019-0464-0
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Details

Primary Language English
Subjects Nutritional Science, Food Nutritional Balance, Food Sciences (Other)
Journal Section Review Articles
Authors

Ahmad Alhomsi 0009-0000-8198-0167

Mukaddes Kılıç Bayraktar 0000-0002-8871-8820

Early Pub Date September 24, 2024
Publication Date October 1, 2024
Submission Date May 14, 2024
Acceptance Date July 25, 2024
Published in Issue Year 2024 Volume: 10 Issue: 4

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APA Alhomsi, A., & Kılıç Bayraktar, M. (2024). Effects of several culinary herbs and spices on gut microbiota. Food and Health, 10(4), 296-305. https://doi.org/10.3153/FH24028
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