Spice up for Scrumptious Tang, Cologne & Wellbeing

ABOUT AUTHOR
Raaz K Maheshwari*¹, MK Pandey², AK Chauhan³, Lalit Mohan^4 
1Department of Chemistry, SBRM Govt PG College, Nagaur, Rajasthan, India
²Department of Zoology, LMV, Hafizpur, Saran, Bihar, India
³Department of Chemistry, SK Govt PG College, Sikar, Rajasthan, India
⁴Department of Zoology, Dayalbagh Educational Institute, Agra, UP, India

Abstract
Throughout many periods of history, spices have claimed attention for their mystical properties, either through ingesting or inhaling. What mankind has done throughout time to creatively enhance or elevate the perception of his existence is a fascinating subject. Historically spices have enjoyed a rich tradition of use for their flavor-enhancement characteristics and for their medicinal properties. The rising prevalence of chronic diseases world-wide and the corresponding rise in health care costs is propelling interest among researchers and the public for these food related items for multiple health benefits, including a reduction in cancer risk and modification of tumor behavior. Since   time  immemorial,  spices  have  played  a  vital  role  in  world  trade,   due  to  their varied  properties   and  applications. We primarily depend on spices  for  flavor  and fragrance as well as color, preservative and inherent medicinal qualities. Spices are botanically classified as fruits and vegetables. And since they no longer contain the water that makes up a significant part of the fresh produce, spices offer an even higher level of antioxidants. In addition, spices also are rich in phytonutrients, such as carotenoids, flavonoids and other phenolics, all of which possess health-promoting properties.
Keywords: Antioxidants, ORAC, Immunomodulating actions, Chemopreventive potential, Phytonutrients, Epidemiologic data, Free radical damage, Lipid peroxidation, Anticarcinogen, Polyphenol polymers.