Culinary Herbs and Spices: Uses Across the World, Nutritional and Health Benefits
Luís Mojica, Ivan Luzardo-Ocampo, David Fonseca Hernandez, Linglin Fu, Qiaozhi Zhang
Annual Review of Food Science and Technology
Abstract
Culinary herbs and spices have been valued globally for both flavor enhancement and health benefits. This review synthesizes the health-promoting benefits of these culinary materials, focusing on bioactive compounds such as phenolics, terpenoids, and alkaloids, which demonstrate validated potential in promoting metabolic health and preventing chronic diseases, including obesity, diabetes, cardiovascular disorders, and neurodegenerative conditions. We discuss their roles in food processing and functional food development, emphasizing innovative thermal and nonthermal approaches to integrate these natural ingredients into modern food systems. From delivery systems and preservation techniques to their incorporation into food matrices, herbs and spices offer versatile applications that extend