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International Journal of Zoology and Applied Biosciences Research Article
Herbal and spice ingredients in indian food: Antimicrobial properties, active compounds and health benefits
Venkata Vijaya Lakshmi, Antonydas, Devasena B, Senthilkumar G P and Nazreen B
Year : 2025 | Pages: 279-282
Received on: 20/19/2025
Revised on: 29/10/2025
Accepted on: 11/11/2025
Published on: 25/11/2025
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Venkata Vijaya Lakshmi, Antonydas, Devasena B, Senthilkumar G P and Nazreen B ( 2025).
Herbal and spice ingredients in indian food: Antimicrobial properties, active compounds and health benefits
. International Journal of Zoology and Applied Biosciences, 10( 6), 279-282.
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Abstract
Herbs and spices have played a central role in Indian cuisine for centuries, serving not only as flavor enhancers but also as potent sources of bioactive compounds with significant antimicrobial, antioxidant, and therapeutic properties. Their traditional use in Indian food preparation is deeply rooted in cultural practices and supported by scientific evidence highlighting their effectiveness against foodborne pathogens, spoilage microorganisms, and oxidative deterioration. Many Indian spices—such as turmeric, cinnamon, clove, fenugreek, cumin, coriander, and pepper contain phytochemicals including flavonoids, phenolic acids, essential oils, and alkaloids that contribute to improved food safety, enhanced shelf life, and notable health benefits. Recent research emphasizes their role in combating antibiotic resistance, promoting digestive health, supporting immunity, and preventing lifestyle-related diseases. This review aims to analyze the antimicrobial activities, major active compounds, and health-promoting properties of commonly used Indian herbs and spices, summarizing their applications in food preservation, medicine, and nutrition. The article also highlights industrial relevance and emerging scientific trends in the utilization of natural plant-derived compounds as safer alternatives to synthetic additives.
Keywords
Indian spices, Herbs, Antimicrobial activity, Bioactive compounds, Essential oils, Food preservation.
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© The Author(s) 2025. This article is published by International Journal of Zoology and Applied Biosciences under the terms of the Creative Commons Attribution 4.0 International License (creativecommons.org), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
