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Health benefits of herbs and spices: the past, the present, the future
Author(s) -
Tapsell Linda C,
Hemphill Ian,
Cobiac Lynne,
Sullivan David R,
Fenech Michael,
Patch Craig S,
Roodenrys Steven,
Keogh Jennifer B,
Clifton Peter M,
Williams Peter G,
Fazio Virginia A,
Inge Karen E
Publication year - 2006
Publication title -
medical journal of australia
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.904
H-Index - 131
eISSN - 1326-5377
pISSN - 0025-729X
DOI - 10.5694/j.1326-5377.2006.tb00548.x
Subject(s) - excellence , management , library science , theme (computing) , medicine , sociology , political science , computer science , law , economics , operating system
Herbs and spices have a traditional history of use, with strong roles in cultural heritage, and in the appreciation of food and its links to health. Demonstrating the benefits of foods by scientific means remains a challenge, particularly when compared with standards applied for assessing pharmaceutical agents. Pharmaceuticals are small-molecular-weight compounds consumed in a purified and concentrated form. Food is eaten in combinations, in relatively large, unmeasured quantities under highly socialised conditions. The real challenge lies not in proving whether foods, such as herbs and spices, have health benefits, but in defining what these benefits are and developing the methods to expose them by scientific means.