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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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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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  • Aziz, E., Batool, R., Akhtar, W., Shahzad, T., Malik, A., Shah, M.A., Iqbal, S., Rauf, A., Zengin, G., Bouyahya, A., Rebezov, M., Dutta, N., Khan, M. U., Khayrullin, M., Babaeva, M., Goncharov, A., Shariati, M.A., Thiruvengadam, M. (2022). Rosemary species: a review of phytochemicals, bioactivities and industrial applications. South African Journal of Botany, 151, 3–18. https://doi.org/10.1016/j.sajb.2021.09.026
  • Ballester, P., Cerdá, B., Arcusa, R., Marhuenda, J., Yamedjeu, K., Zafrilla, P. (2022). Effect of ginger on inflammatory diseases. Molecules, 27(21), 7223. https://doi.org/10.3390/molecules27217223
  • Black, C.D., Herring, M.P., Hurley, D.J., O'Connor, P.J. (2010). Ginger (Zingiber officinale) reduces muscle pain caused by eccentric exercise. The Journal of Pain, 11(9), 894–903. https://doi.org/10.1016/j.jpain.2009.12.013
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  • Canfora, E.E., Meex, R.C.R., Venema, K., Blaak, E.E. (2019). Gut microbial metabolites in obesity, NAFLD and T2DM. Nature Reviews Endocrinology, 15(5), 261–273. https://doi.org/10.1038/s41574-019-0156-z
  • Cani, P.D., Moens de Hase, E., Van Hul, M. (2021). Gut microbiota and host metabolism: From proof of concept to therapeutic intervention. Microorganisms, 9(6), 1302. https://doi.org/10.3390/microorganisms9061302
  • Cénit, M.C., Matzaraki, V., Tigchelaar, E.F., Zhernakova, A. (2014). We are rapidly expanding knowledge on the role of the gut microbiome in health and disease. Biochimica et Biophysica Acta (BBA) - Molecular Basis of Disease, 1842(10), 1981–1992. https://doi.org/10.1016/j.bbadis.2014.05.023
  • Cespedes, E.M., Hu, F.B. (2015). Dietary patterns: From nutritional epidemiologic analysis to national guidelines. The American Journal of Clinical Nutrition, 101(5), 899–900. https://doi.org/10.3945/ajcn.115.110213
  • 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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  • Gibson, G.R., Hutkins, R., Sanders, M.E., Prescott, S.L., Reimer, R.A., Salminen, S.J., Scott, K., Stanton, C., Swanson, K.S., Cani, P.D., Verbeke, K., & Reid, G. (2017). Expert consensus document: The International Scientific Association for Probiotics and Prebiotics (ISAPP) consensus statement on the definition and scope of prebiotics. Nature Reviews Gastroenterology & Hepatology, 14(8), 491–502. https://doi.org/10.1038/nrgastro.2017.75
  • González-Vallinas, M., Reglero, G., Ramírez de Molina, A. (2015). Rosemary (Rosmarinus officinalis L.) extract as a potential complementary agent in anticancer therapy. Nutrition and Cancer, 67(8), 1223–1231. https://doi.org/10.1080/01635581.2015.1082110
  • Graf, D., Di Cagno, R., Fåk, F., Flint, H.J., Nyman, M., Saarela, M., Watzl, B. (2015). Contribution of diet to the composition of the human gut microbiota. Microbial Ecology in Health & Disease, 26(0). https://doi.org/10.3402/mehd.v26.26164
  • Guo, Y., Xie, J., Li, X., Yuan, Y., Zhang, L., Hu, W., Luo, H., Yu, H., & Zhang, R. (2018). Antidepressant effects of rosemary extracts associate with anti-inflammatory effect and rebalance of gut microbiota. Frontiers in Pharmacology, https://doi.org/10.3389/fphar.2018.01126
  • Hasan, N., Yang, H. (2019). Factors affecting the composition of the gut microbiota, and its modulation. PeerJ, 7, e7502. https://doi.org/10.7717/peerj.7502
  • Hou, Y. (2015). Beneficial roles of dietary Oleum cinnamomi in alleviating intestinal injury. Frontiers in Bioscience, 20(5), 4339. https://doi.org/10.2741/4339
  • 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
  • Jafarzadeh, A., Jafarzadeh, S., Nemati, M. (2021). Therapeutic potential of ginger against COVID-19: Is there enough evidence? Journal of Traditional Chinese Medical Sciences, 8(4), 267–279. https://doi.org/10.1016/j.jtcms.2021.10.001
  • Jandhyala, S.M. (2015). Role of the normal gut microbiota. World Journal of Gastroenterology, 21(29), 8787. https://doi.org/10.3748/wjg.v21.i29.8787
  • Ji, Y., Liu, X., Lv, H., Guo, Y., Nie, W. (2024). Effects of Lonicerae flos and turmeric extracts on growth performance and intestinal health of yellow-feathered broilers. Poultry Science, 103(4), 103488. https://doi.org/10.1016/j.psj.2024.103488
  • Kim, Y., Kim, D., Kim, J.Y. (2017). Ginger extract suppresses inflammatory response and maintains barrier function in human colonic epithelial caco‐2 cells exposed to inflammatory mediators. Journal of Food Science, 82(5), 1264–1270. https://doi.org/10.1111/1750-3841.13695
  • Kiyama, R. (2020). Nutritional implications of ginger: chemistry, biological activities and signaling pathways. The Journal of Nutritional Biochemistry, 86, 108486. https://doi.org/10.1016/j.jnutbio.2020.108486
  • Kocaadam, B., Şanlier, N. (2017). Curcumin, an active component of turmeric (Curcuma longa), and its effects on health. Critical Reviews in Food Science and Nutrition, 57(13), 2889–2895. https://doi.org/10.1080/10408398.2015.1077195
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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 2024Volume: 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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