The health -promoting properties of spices and herbs: new study to modulate the intestinal microbioma
The health -promoting properties of spices and herbs: new study to modulate the intestinal microbioma
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 origin in India. The use of spices and herbs for medical purposes is a centuries -old practice that is still used today due to the anti -inflammatory and antioxidant properties of these plant extracts and its high polyphenol content. The fresh above -ground parts (leaves and flowers) of certain plants are used as culinary herbs, while the dried remaining parts serve as culinary spices. In the Ayurveda, herbs and spices are used not only to promote health, but also to prevent diseases.
Many herbs are used to treat slight gastrointestinal disorders, for example ginger for digestive disorders, turmeric for jaundice, liquorice for relief for 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 intestinal microbioma consists of bacteria, viruses and eukaryotes. The large intestine and the large intestine house about 3.8 x 10^13 microorganisms, most of which are bacteria. The intestinal microbioma can be categorized in different ways and differs depending on the age of the host, nutritional pattern, health state, environment and medication. The identification and characterization of the intestinal microbioma can be carried out independently of culture (e.g. fluorescent-in-suture hybridization or fiah) or cultural-dependent (traditional method of bacterial cultivation). There are also advanced cultural-dependent methods such as metagenome sequencing, polymerase chain reaction (PCR), DNA sequencing and immunoglobulin-a sequencing.
The functions of the intestinal microbioma were examined using human stool samples and multi-stage complex intestinal models in order to determine the effects of food components on the intestinal microbiota and the effects of the intestinal microbiome on the general well-being of the host. However, the entire functionality is not yet fully understood.
The review
In this literature overview, current research results on the effects of herbs and spices on the intestinal microbioma and the resulting health benefits were examined.
The dietary modulation of the intestinal microbioma can improve the overall health. Probiotics are dietary non-digestible carbohydrates that are not destroyed by the enzymes and digestive acids of the upper digestive tract and get into the large intestine as fructans and galactans. These metabolic products are selectively used by useful bacteria that give health benefits and improve dysbiosis caused by illness, poor nutrition, aging, antibiotic intake and lifestyle changes. The intestinal microbioma can change the regular consumption of probiotics by promoting specific bacterial populations. Anaerobic intestinal bacteria fermenting indigestible carbohydrates, which leads to short -chain fatty acids (SCFAS). SCFAS have numerous health benefits, such as B. the reduction of fat, slowing the progress of type 2 diabetes and an anti-canteen effect.
Another health -promoting substance are prebiotics. Prebiotics are substrates that are selectively used by the microbial intestine of the host to give health benefits. Prebiotics use several ways to achieve positive effects on health. They promote the production of polyphenols that influence the intestinal microbioma. Polyphenols can also be found in herbs and spices, so these plant extracts can have prebiotic effects. Polyphenols are phytochemicals that help to maintain the intestinal homostasis by selectively acting as prebiotics. They also show antipathogenic and antioxidant effects and play an important role in the cell signaling, insulin sensitivity and the synthesis of inflammatory mediators.
About 90-95% of the dietary polyphenols reach the large intestine and are metabolized by the intestinal microbes and converted into metabolite, which influence the bioavailability of polyphenols (and thus the health benefits). Polyphenols can be structurally divided into flavonoids and non-flavonoids. Cumarin and tannins can also belong to the dietary polyphenols. Flavonoids modulate the intestinal microbioma by converting it into absorbable metabolites by an indifferent output fabric. The metabolite, the amount of polyphenol consumed and the activity of the intestinal microbes determine the health benefits. Tannins that occur in nuts and berries also give health advantages by converting Ellagitannine into urolithin metabolites. These two ways ensure the homeostasis of the intestinal microbioma, prevent oxidative damage and inflammation and have an antimicrobial effect against penetrating 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 harvesting techniques, durability, processing and preparation methods.
Many studies have shown that spices and herbs change the intestinal microbiome positively. 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 diseases (IBD). Spices promote the production of SCFAS, which has an anti-adipose effect. Researchers have also found the anti-adipose properties of ginger root. In addition, ginger and turmeric promote the increased number of useful intestinal microbes.
Fazit
Further studies are required to examine the effects of herbs and spices on the intestinal microbioma and their health benefits for the host before they are included in dietary guidelines.