A Review on Efficacy of Spices and Herbs as per Ayurveda and Their Role as a Potent Antioxidant and Antimicrobial Agents

Annals of Ayurvedic Medicine Pub Date : 1900-01-01 DOI:10.5455/aam.18694

Niloy Das

{"title":"A Review on Efficacy of Spices and Herbs as per Ayurveda and Their Role as a Potent Antioxidant and Antimicrobial Agents","authors":"Niloy Das","doi":"10.5455/aam.18694","DOIUrl":null,"url":null,"abstract":"Bioactive compounds from spices and herbs play an important role to immunize our body system. From ancient time they are used as Ayurvedic medicine. This review mainly focuses on to the traditional medicinal uses of spices and herbs as per Ayurveda and their efficacy as a natural potent antioxidant and antimicrobial agents over synthetic one. The chemical component of essential oils were analysed by GC-MS and GC-FID techniques. Antioxidant activity was confirmed by different assays like DPPH assay, FRAP assay, ABTS assay, Hydroxy radical scavenging assay, NO scavenging assay etc. Quantitative estimation of phenol and flavonoid from different solvent extracts revealed the proportional relationship between concentration of polyphenols and antioxidant activity. Zone of inhibition (in mm), MIC and MBC were measured to assess the antimicrobial activity against different pathogens like Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, Bacillus subtilis, Bacillus cereus, Pseudomonas aeruginosa, Streptococcus pyogensis etc. Spices and herbs can be used as potent and safe Ayurvedic drug along with their use in cooking and seasoning different foods.","PeriodicalId":217256,"journal":{"name":"Annals of Ayurvedic Medicine","volume":"9 3 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Annals of Ayurvedic Medicine","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5455/aam.18694","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}

引用次数: 0

Abstract

Bioactive compounds from spices and herbs play an important role to immunize our body system. From ancient time they are used as Ayurvedic medicine. This review mainly focuses on to the traditional medicinal uses of spices and herbs as per Ayurveda and their efficacy as a natural potent antioxidant and antimicrobial agents over synthetic one. The chemical component of essential oils were analysed by GC-MS and GC-FID techniques. Antioxidant activity was confirmed by different assays like DPPH assay, FRAP assay, ABTS assay, Hydroxy radical scavenging assay, NO scavenging assay etc. Quantitative estimation of phenol and flavonoid from different solvent extracts revealed the proportional relationship between concentration of polyphenols and antioxidant activity. Zone of inhibition (in mm), MIC and MBC were measured to assess the antimicrobial activity against different pathogens like Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, Bacillus subtilis, Bacillus cereus, Pseudomonas aeruginosa, Streptococcus pyogensis etc. Spices and herbs can be used as potent and safe Ayurvedic drug along with their use in cooking and seasoning different foods.

查看原文本刊更多论文

阿育吠陀香料和草药的功效及其作为抗氧化和抗菌药物的作用综述

来自香料和草药的生物活性化合物对免疫我们的身体系统起着重要的作用。从古代起，它们就被用作阿育吠陀医学。本文主要综述了印度草药和香料的传统药用价值，以及它们作为天然抗氧化剂和抗菌剂的功效。采用气相色谱-质谱联用技术和气相色谱- fid技术对精油的化学成分进行了分析。通过DPPH、FRAP、ABTS、羟基自由基清除、NO清除等实验证实其抗氧化活性。通过对不同溶剂提取物中酚类和类黄酮含量的定量分析，揭示了多酚类物质浓度与抗氧化活性之间的正比关系。测定抑菌带(mm)、MIC和MBC对大肠杆菌、金黄色葡萄球菌、表皮葡萄球菌、枯草芽孢杆菌、蜡样芽孢杆菌、铜绿假单胞菌、化脓性链球菌等病原菌的抑菌活性。香料和草药可以作为有效和安全的阿育吠陀药物，同时用于烹饪和调味不同的食物。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

求助全文

约1分钟内获得全文求助全文

来源期刊

Annals of Ayurvedic Medicine

自引率

0.00%

发文量