Spices and Herbs as Therapeutic Foods

Spices and herbs as therapeutic foods Since ancient times, herbs and spices have been used for culinary, medicinal, cosmetic and spiritual purposes. Many traditional foods around the world are prepared with spices and herbs to enhance their flavor, color and to improve the conservation. Spices and herbs are parts of plants (possibly dried). Spices are derived from any part of a plant that is not a leaf such as the root, stem, bulb, bark or seeds, instead herbs come from the green, leafy part of the plant. In some cases, herbs and spices may come from the same plant. Anyway the American Spice Trade Association uses the term spice as an all-inclusive term that encompasses three categories: spices, herbs and aromatic seeds. Both spices and herbs are rich sources of phytochemicals, many of which are biologically active with antioxidant and anti-inflammatory effects, moreover, they may contain essential oils, antioxidants, minerals and vitamins that are important for overall wellness. As a result, some herbs and spices may be classed as a functional food, with a range of health benefits beyond basic nutrition such as reduction of the risks of heart disease, diabetes, cancer, arthritis, cancer, and Alzheimer. In the present chapter, we discuss how spices and herbs may be used for the prevention of deficiencies and against diseases.