Phytochemical Profiling and Therapeutic Efficacy of Indigenous Indian Spices in the Formulation of Functional Foods: A Botanical Perspective
DOI:
https://doi.org/10.59436/jsiane.v6i1.27.2583-2093Keywords:
Functional Foods, Phytochemistry, Curcuma longa, Bioactive Compounds, Ethnobotany, Ayurveda, NutraceuticalsAbstract
India is globally recognized as the epicenter of spice diversity, harboring an extensive array of botanical species that have historically formed the foundation of traditional medicine systems such as Ayurveda, Siddha, and Unani. In contemporary nutritional science, the paradigm has shifted towards the integration of these indigenous spices into "functional foods", dietary matrices designed to impart physiological benefits beyond basic macro nutrition. This comprehensive review critically evaluates the botanical taxonomy, phytochemical composition, and therapeutic mechanisms of major Indian spices, including Curcuma longa, Zingiber officinale, Allium sativum, Cinnamomum verum, and Piper nigrum. We address common misconceptions in the literature, providing botanical corrections regarding vitamin distribution and the enzymatic synthesis of bioactive compounds like allicin. The synergistic effects of spice-derived secondary metabolites, specifically alkaloids, flavonoids, terpenes, and organosulfur compounds, are analyzed for their antioxidant, anti-inflammatory, antimicrobial, and cardioprotective efficacies. Furthermore, this paper explores the translational challenges and bio-accessibility issues of incorporating these phytochemicals into modern functional food formulations. By bridging classical botanical taxonomy with contemporary food chemistry, this review substantiates the indispensable role of Indian spices in mitigating lifestyle-related chronic diseases.
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