engleski

Biological, nutritional and health aspects of spices

For centuries people used food exclusively as an energy source, for survival, but by explanation of nutritionally significant food compounds numerous health aspects of food were clarified and proved. Lifestyle as well as diet recently gain more and more attention with the main aim of improving general life quality. Numerous scientific researches prove that introducing foods rich in nutrition have a positive effect on the health of the entire human organism. Precisely because of mentioned, the consumer’s interest in food of natural origin (minimal industrially processed) with no added potentially harmful chemical additives is growing. This trend has also potentiated the growing use of aromatic herbs, their extracts and essential oils as a spice in the daily diet. Aromatic herbs, or spices, have a wide areal spread and can be found all over the world, coupled with their traditional use in culinary or medical purposes in the prevention and treatment of many illnesses. On the territory of the Republic of Croatia, Mediterranean area can be singled out as originating of many aromatic herbs species such as sage, oregano, thyme, garlic, rosemary and others, which are found as wild species or are cultivated for the spices production. Numerous industries, in particular the food, pharmaceutical and the animal feed industry, are currently exploring potential nutritionally efficient and safe biologically active spice compounds (phytochemicals) that will clearly define the modes of action and benefits for human health. Namely, with the aim of using spices for the purpose of health, it is necessary to know their chemical composition. Spices are a rich source of various macro and microelements (calcium, phosphorus, magnesium, zinc), vitamins and other phytochemicals from the category of bioactive compounds, specialized metabolites, from which are the most important: polyphenol compounds, alkaloids, flavonoids, flavonols, quinines, polypeptides, terpenes and others. Mentioned chemical compounds exhibit a significant therapeutic value, such as antioxidant and antiseptic activity, which is why they also find use in the treatment and prevention of respiratory, gastrointestinal, cardiovascular, inflammatory, diabetic and reduce the risk of cancer and neurodegenerative diseases. Specialized metabolites isolated from spices shows the exceptional ability to inhibit the free radicals, and thus the suppression of oxidation processes which cause permanent cells damage. However, one of the most famous spice effects is antibacterial activity since many contain chemical compounds of significant antimicrobial activity, which is why spices are often added to the food, to slow down and prevent the growth of numerous microorganisms. Further researches into the mechanisms of spice compounds action, particularly in in vivo conditions, are necessary for development of new generation of functional ingredients in human nutrition

aromatic herbs, specialized metabolites, polyphenolic compounds, antioxidant activity

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