The health-promoting properties of spices and herbs: New study on the modulation of the intestinal microbiome

The health-promoting properties of spices and herbs: New study on the modulation of the intestinal microbiome

The health benefits of herbs and spices

An article published in the magazine "Food Chemistry" explains the health benefits of herbs and spices. According to the article, these plant extracts contain polyphenols, which have the potential for a prebiotic effect. The bioactive components probably have anti -inflammatory properties and influence the intestinal microbioma. The use of herbs and spices could prevent certain diseases associated with an impaired intestinal barrier and obesity.

background

Many branches of alternative medicine, such as Ayurveda, Siddha and Unani, have their origins in India. The use of spices and herbs for medicinal purposes is a centuries-old practice that is still used today due to the anti-inflammatory and antioxidant properties of these plant extracts and their high polyphenol content. The fresh aerial parts (leaves and flowers) of certain plants are used as culinary herbs, while the dried remaining parts are used as culinary spices. In Ayurveda, herbs and spices are used not only to promote health but also to prevent disease.

Many herbs are used to treat slight gastrointestinal disorders, for example ginger for digestive disorders, turmeric for jaundice, liquorice for relieving gastrointestinal complaints and mint supplements in irritable bowel syndrome (RDS). Herbs and spices are also used to defend complications in connection with obesity, cardiovascular diseases, stroke and certain types of cancer. The Mediterranean diet contains many herbs and spices, which gives their anti -inflammatory and antioxidative potential. Although there are indications of the use of herbs and spices for medical purposes, a thorough scientific examination is required before they are prescribed for health benefits.

The gut microbiome consists of bacteria, viruses and eukaryotes. The colon and large intestine harbor approximately 3.8 x 10^13 microorganisms, most of which are bacteria. The gut microbiome can be categorized in several ways and varies depending on host age, dietary patterns, health status, environment and medication intake. The identification and characterization of the gut microbiome can be culture-independent (e.g. fluorescence in situ hybridization or FIAH) or culture-dependent (traditional method of bacterial cultivation). There are also advanced culture-dependent methods such as metagenome sequencing, polymerase chain reaction (PCR), DNA sequencing and immunoglobulin A sequencing.

The functions of the gut microbiome were studied using human stool samples and multi-stage complex gut models to determine the effects of dietary components on the gut microbiota and the effects of the gut microbiome on the overall well-being of the host. However, the full functionality is not yet fully understood.

The review

In this literature overview, current research results on the effects of herbs and spices were examined on the intestinal microbioma and the resulting health benefits.

Dietary modulation of the gut microbiome can improve overall health. Probiotics are dietary non-digestible carbohydrates that are not destroyed by the enzymes and digestive acids of the upper digestive tract and enter the large intestine as fructans and galactans. These metabolites are selectively utilized by beneficial bacteria that confer health benefits and ameliorate dysbiosis caused by disease, poor nutrition, aging, antibiotic use, and lifestyle changes. Regular consumption of probiotics can alter the gut microbiome by promoting specific bacterial populations. Anaerobic gut bacteria ferment indigestible carbohydrates, resulting in short-chain fatty acids (SCFAs). SCFAs have numerous health benefits, such as: B. reducing fat, slowing the progression of type 2 diabetes and an anti-carcinogenic effect.

Another health-promoting substance are prebiotics. Prebiotics are substrates that are selectively utilized by the host microbial gut to confer health benefits. Prebiotics utilize multiple pathways to provide positive health effects. They promote the production of polyphenols, which influence the intestinal microbiome. Polyphenols are also found in herbs and spices, so these plant extracts may have prebiotic effects. Polyphenols are phytochemicals that help maintain intestinal homeostasis by selectively acting as prebiotics. They also exhibit antipathogenic and antioxidant effects and play an important role in cell signaling, insulin sensitivity and the synthesis of inflammatory mediators.

About 90-95% of dietary polyphenols enter the colon and are metabolized by gut microbes and converted into metabolites, which influence polyphenol bioavailability (and therefore health benefits). Polyphenols can be structurally divided into flavonoids and non-flavonoids. Coumarin and tannins can also be dietary polyphenols. Flavonoids modulate the gut microbiome by converting them from an unabsorbable precursor into absorbable metabolites. The metabolites, the amount of polyphenol consumed and the activity of gut microbes determine the health benefits. Tannins found in nuts and berries also confer health benefits by converting ellagitannins into urolithin metabolites. These two pathways ensure homeostasis of the gut microbiome, prevent oxidative damage and inflammation, and have antimicrobial effects against invading pathogens.

However, there are always inconsistencies in the inventions of herbs and spices. These results can be attributed to the low bioavailability and the variable polyphenol content in various plant endivates. The polyphenol content also varies depending on the harvesting techniques, durability, processing and preparation methods.

Many studies have shown that spices and herbs positively change the intestinal microbiome. Certain herbs also reduce the risk of cancer by acting as anti-inflammatory compounds. The anti-inflammatory effect is also pronounced in cardiovascular diseases and inflammatory bowel disease (IBD). Spices promote the production of SCFAs, which have an anti-obesity effect. Researchers have also noted the anti-obesity properties of ginger root. In addition, ginger and turmeric promote increased numbers of beneficial intestinal microbes.

Conclusion

Further studies are needed to investigate the effects of herbs and spices on the gut microbiome and their health benefits to the host before incorporating them into dietary guidelines.