Antimicrobial and chemopreventive properties of herbs and spices
Abstract
Herbs and spices have been used for generations by humans as food and to treat ailments. Scientific evidence is accumulating that many of these herbs and spices do have medicinal properties that alleviate symptoms or prevent disease. A growing body of research has demonstrated that the commonly used herbs and spices such as garlic, black cumin, cloves, cinnamon, thyme, allspices, bay leaves, mustard, and rosemary, possess antimicrobial properties that, in some cases, can be used therapeutically. Other spices, such as saffron, a food colorant; turmeric, a yellow colored spice; tea, either green or black, and flaxseed do contain potent phytochemicals, including carotenoids, curcumins, catechins, lignan respectively, which provide significant protection against cancer. This review discusses recent data on the antimicrobial and chemopreventive activities of some herbs and spices and their ingredients.
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Turmeric is well established for anti-inflammatory, antiseptic, antibacterial, antifungal, anticancer, and disinfectant properties.
“Turmeric is well established for its powerful anti-inflammatory, antiseptic, antibacterial, antifungal, anticancer, and disinfectant properties and is used in several different ways, including burning and inhaling the smoke [36,37,38,39,40].”
From A Fumigation-Based Surface Sterilization Approach for Plant Tissue Culture (2021) · cites this paper as [37]
Both fumigation sources have a history of antimicrobial abilities.
“Thus, both the fumigation sources we have employed have a history of antimicrobial abilities.”
From A Fumigation-Based Surface Sterilization Approach for Plant Tissue Culture (2021) · cites this paper as [37]
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Inhibition of Protein Glycation by Extracts of Culinary Herbs and Spices
Dearlove, R. P., Greenspan, P., Hartle, D. K., Swanson, R. B., & Hargrove, J. L. (2008) · Journal of Medicinal Food · doi:10.1089/jmf.2007.536 · Cited by 157 · see citing works
A Fumigation-Based Surface Sterilization Approach for Plant Tissue Culture
Sivanesan, I., Muthu, M., Gopal, J., Tasneem, S., Kim, D.-H., & Oh, J.-W. (2021) · International Journal of Environmental Research and Public Health · doi:10.3390/ijerph18052282 · Cited by 27 · see citing works
- Authors
- Lai, P., & Roy, J.
- Affiliations
- Salem University (US)
- Venue
- Current Medicinal Chemistry
- Publisher
- Bentham Science Publishers Ltd.
- Published
- 2004-06-01
- Volume
- 11
- Issue
- 11
- Pages
- 1451-1460
- ISSN
- 0929-8673 (ISSN-L)
- OpenAlex
- W2092848615
- Cited by
- 611
- References
- 0
- Citations by year
- 2026: 6 · 2025: 21 · 2024: 39 · 2023: 45 · 2022: 38 · 2021: 39 · 2020: 42 · 2019: 36 · 2018: 37 · 2017: 40 · 2016: 33 · 2015: 48 · 2014: 35 · 2013: 35 · 2012: 23
- FWCI
- 11.73
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Current Medicinal Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Institutes of Health (2p20rr016477-09)
- National Center for Research Resources (P20 RR16477)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Medicinal Plant Research
- Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
- Life Sciences › Agricultural and Biological Sciences › Plant Science › Garlic and Onion Studies
- Keywords
- herbs, spices, antimicrobial activity, chemoprevention, phytochemicals, garlic, Nigella sativa, cinnamon, thyme, Rosmarinus officinalis, turmeric, curcumin, catechins, lignans, carotenoids, cancer prevention, medicinal plants
- MeSH terms
- Animals, Anti-Infective Agents, Humans, National Institutes of Health (U.S.), Plant Extracts, Plants, Medicinal, United States, Spices, Chemoprevention
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