期刊名称：International Journal of Innovative Research in Science, Engineering and Technology
印刷版ISSN：2347-6710
电子版ISSN：2319-8753
出版年度：2013
卷号：2
期号：11
页码：6618
出版社：S&S Publications
摘要：Spices have been defined as plant substances from indigenous or exotic origin, aromatic or withstrong taste, used to enhance the taste of foods. Herbs and spices have been used during the middle Ages forflavoring, food preservation, and/or medicinal purposes.The present study was carried out on the five spices i.e.,Capparis spinosa (Caper), Cinnamomum verum (Cinnamon), Illicium verum (Star anise), garlic cloves (Alliumsativum), and dried turmeric powder (Curcuma longa), to determine their phytochemical constituents and wereproved to have the potential to act as a source of useful drugs and also to improve the health status of the consumersas a result of the presence of various compounds that are vital for good health
关键词：Spices; Phytochemicals; Capparis spinosa; Cinnamomum verum (Cinnamon); Illicium verum (Star;anise); Garlic cloves (Allium sativum); Curcuma longa.( turmeric powder).
