Natural spices have been used worldwide as food preservatives, flavorings, and in traditional medicines for thousands of years. A variety of naturally occurring bioactive ingredients derived from common spices, including cinnamon, rosemary, ginger, pepper, saffron, garlic, onion, turmeric, etc., have been proved to have multiple pharmacological health benefits. Compared with bioactive ingredients from other sources, the above-mentioned compounds are more easily to be taken on a daily basis due to the widespread use of spices in diets. Many biological studies have been conducted to evaluate the bio-efficacies and underlying mechanisms of the compounds derived from common spices, such as cinnamic acid, cinnamaldehyde and eugenol in cinnamon, carnosic acid in rosemary, 6-shogaol and 6-gingerol in ginger, capsaicin in chili peppers, piperine in black peppers, crocin in saffron, allicin in garlic, sulfur-containing compounds and quercetin in onion, and curcumin in turmeric, etc. To enhance the bioavailability of the compounds, many delivery systems have been developed with high loading capacity and stability. As essential ingredients from common spices that are administered daily throughout the world, the aforementioned compounds are becoming increasingly popular due to their health benefits. However, the molecular pathways underlying their biological functions remain not fully understood. Therefore, understanding their molecular mechanisms is important to better exploit the potential of these compounds. Additionally, novel delivery systems to enhance their bioaccessibility and bioavailability are in great need in the food and nutraceutical industries.
This Research Topic aims to contribute to filling the gap in the knowledge about bioactive compounds from natural spices by presenting information about their physiochemical characteristics, extraction methods, health benefits, and their underlying mechanisms, as well as novel delivery systems to enhance their bioavailabilities.
The scope of this research topic includes but is not limited to:
• Advance in physiochemical properties and innovative extraction procedures for ingredients from common spices, including but not limited to cinnamon, rosemary, ginger, pepper, saffron, garlic, onion, turmeric, etc.;
• Health benefits of the bioactive compounds from natural spices, as well as the underlying molecular mechanisms;
• Novel delivery systems for the aforementioned ingredients from spices to enhance their bioavailability, such as micro/nanoparticles, micro-/nano-emulsions, liposomes and micelles, capsules, microspheres, electron spun fibers, etc.
Natural spices have been used worldwide as food preservatives, flavorings, and in traditional medicines for thousands of years. A variety of naturally occurring bioactive ingredients derived from common spices, including cinnamon, rosemary, ginger, pepper, saffron, garlic, onion, turmeric, etc., have been proved to have multiple pharmacological health benefits. Compared with bioactive ingredients from other sources, the above-mentioned compounds are more easily to be taken on a daily basis due to the widespread use of spices in diets. Many biological studies have been conducted to evaluate the bio-efficacies and underlying mechanisms of the compounds derived from common spices, such as cinnamic acid, cinnamaldehyde and eugenol in cinnamon, carnosic acid in rosemary, 6-shogaol and 6-gingerol in ginger, capsaicin in chili peppers, piperine in black peppers, crocin in saffron, allicin in garlic, sulfur-containing compounds and quercetin in onion, and curcumin in turmeric, etc. To enhance the bioavailability of the compounds, many delivery systems have been developed with high loading capacity and stability. As essential ingredients from common spices that are administered daily throughout the world, the aforementioned compounds are becoming increasingly popular due to their health benefits. However, the molecular pathways underlying their biological functions remain not fully understood. Therefore, understanding their molecular mechanisms is important to better exploit the potential of these compounds. Additionally, novel delivery systems to enhance their bioaccessibility and bioavailability are in great need in the food and nutraceutical industries.
This Research Topic aims to contribute to filling the gap in the knowledge about bioactive compounds from natural spices by presenting information about their physiochemical characteristics, extraction methods, health benefits, and their underlying mechanisms, as well as novel delivery systems to enhance their bioavailabilities.
The scope of this research topic includes but is not limited to:
• Advance in physiochemical properties and innovative extraction procedures for ingredients from common spices, including but not limited to cinnamon, rosemary, ginger, pepper, saffron, garlic, onion, turmeric, etc.;
• Health benefits of the bioactive compounds from natural spices, as well as the underlying molecular mechanisms;
• Novel delivery systems for the aforementioned ingredients from spices to enhance their bioavailability, such as micro/nanoparticles, micro-/nano-emulsions, liposomes and micelles, capsules, microspheres, electron spun fibers, etc.
