CHEMICALS IN SPICES

Most spices and savory herbs have been used as gastrointestinal therapies, aphrodisiacs and nonspecific tonics. The more pungent ones are counter-irritants, and have been used for relieving pain and for an anti-inflammatory effect. Many have antibacterial or antifungal properties. Some are claimed to be able to prevent cancers, perhaps because they appear to have strong antioxidant effects. Most of the more potent medical benefits have not been proved, and the responsible chemical(s) are difficult to identify. Group Alkaloids Bioflavonoids Essential oils Glycosides Phenylpropanoids Resins Saponins Sterols Tannins Terpenes Description bitter amines phenolic pigments Mixtures of volatiles carbohydrate derivatives cinnamic acid derivatives terpene oxidants soapy hemolysants steroid precursors polyphenolics isoprene derivatives Example chile: capsaicin rosemary: luteolin clove: various garlic: alliin cinnamon: eugenol myrrh: resin acids licorice: glycyrrhizin sesame: linoleic acid tea: catechin ginger: zingiberene Effect counter-irritant for pain antioxidant aphrodisiacs, perfume expectorant, etc. topical anesthetic antibacterial anti-inflammatory anti-oxidant anti-oxidant anti-nauseant