• Dr. Prabhjot Kaur

Introduction: Indian spices are rightly regarded as Treasures of Indian Kitchens. Many spices contain high levels of antioxidants that help to counteract the effect of damaging free radicals thereby playing an important role in therapeutics and alternative medicine. These also experience well-established reputation for their nutraceutical and functional food efficacy. Moreover, these are well known for their pharmacological and prebiotic properties. Indian hotel industry also efficiently uses these natural aromatic and stimulating components for gaining tasty food. Objectives: • To assess antioxidant capacity of Indian culinary spices to combat ageing • To ascertain nutraceutical efficacy of these spices • To highlight usage of selected spices as functional food Methodology: Extracts of seventeen Indian culinary spices were prepared by steam distillation process and assessed for their antioxidant activity on copper induced in vitro protein oxidation. An extensive survey was conducted on usage of selected spices as remedy to fight against disorders. Results/Findings: Maximum inhibition was exhibited by extracts of mustard, cumin, turmeric, fennel, coriander and mint. Turmeric, fennel and mint extracts were able to inhibit in vitro oxidation process completely even at 50 percent dilution indicating the presence of strong antioxidants. A range of 30-35 percent inhibitory ratio was noted with cardamom, cinnamon, curry leaves, bay leaves, fenugreek seeds, nutmeg and black pepper. Diluted extracts of nutmeg and black pepper were ineffective to prevent oxidation of BSA. Very low inhibitory ratio was noticed in ginger and onion extracts. Nil protection against oxidative damage was shown on inclusion of cardamom, nutmeg, clove and garlic. Conclusion/Recommendations: Further research is needed on determination of correlation between antioxidant capacity and chemical composition of bioactive compounds in spice extracts. Therapeutic potential of these spices may further be explored and exploited to develop new formulations in order to crack their utility as a nutraceutical.

antioxidants, nutraceutical, functional food, spices, therapeutic

"USAGE OF INDIAN CULINARY SPICES AS A PROMISING NUTRACEUTICAL AND FUNCTIONAL FOOD", International Journal of Emerging Technologies and Innovative Research (www.jetir.org), ISSN:2349-5162, Vol.6, Issue 5, page no.162-172, May-2019, Available :http://www.jetir.org/papers/JETIRCH06016.pdf

"USAGE OF INDIAN CULINARY SPICES AS A PROMISING NUTRACEUTICAL AND FUNCTIONAL FOOD", International Journal of Emerging Technologies and Innovative Research (www.jetir.org | UGC and issn Approved), ISSN:2349-5162, Vol.6, Issue 5, page no. pp162-172, May-2019, Available at : http://www.jetir.org/papers/JETIRCH06016.pdf