Medicinal Benefits Of Some Locally Sourced Spices And Herbs To Human Health

ABSTRACT

Herbs and spices have a traditional history of use with strong role in cultural heritage as then relates to food and human health. Herbs and spices in the diet needs to be considered in addressing possible health benefits. This includes classification of the food category and the way in which it benefits might be viewed, and researched. Therefore, these focuses on identifying the bioactive substances in herbs and spices or their properties as a whole food. In most foods, the real benefits of including them in the diet requires better understanding of the attributes of health that are supported by those spices in the food. Those spices are rich in phytochemicals, Guinea pepper (Pipe guineenses or Uziza) is rich in alkaloids compared to other spices. In flavonoid, Guinea pepper (Uziza) has the highest 1.05 compared to other spices while Oshosho is the least 0.75. Presently, recommendations made warranted the support on consumption of foods rich in bioactive components such as herbs and spices.  In future, it is expected that a greater body of scientific evidence supporting the benefits of herbs and spices in the overall maintenance of health and protection from diseases shall emerge.