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review articleIssue 15 (4) 2016 pp. 353-365

Katarzyna B. Leja, Katarzyna Czaczyk

Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Poland

The industrial potential of herbs and spices ? a mini review


Herbs and spices have been used for food and medicinal purposes for centuries – the first recorded evidence of their use dates back to 1500BC and the Ebers Papyrus, which mentioned spices such as anise, mustard, saffron, cinnamon, and cassia. Now, in the 21st century, a variety of secondary compounds produced by plants are used in many fields of industry, such as food production (to improve taste, to provide vitamins and macro- and microelements, and also to inhibit food spoilage caused by foodborne bacteria), in medicine (in the treatment of various diseases; in chemoprevention and cancer therapy; as a source of natural antimicrobials for the treatment of infectious disease), and in pharmacology and cosmetology (in dietary supplements, and as a result of the demand for preservative-free cosmetics, to reduce the risk of methylparaben allergies). The aim of this review is to present the major active compounds in herbs and spices and explore their potential applications in industry.

Keywords: herbs, species, antimicrobial activity, food, natural cosmetics, natural medicine
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For citation:

MLA Leja, Katarzyna B., and Katarzyna Czaczyk. "The industrial potential of herbs and spices ? a mini review." Acta Sci.Pol. Technol. Aliment. 15.4 (2016): 353-365. http://dx.doi.org/10.17306/J.AFS.2016.4.34
APA Leja K.B., Czaczyk K. (2016). The industrial potential of herbs and spices ? a mini review. Acta Sci.Pol. Technol. Aliment. 15 (4), 353-365 http://dx.doi.org/10.17306/J.AFS.2016.4.34
ISO 690 LEJA, Katarzyna B., CZACZYK, Katarzyna. The industrial potential of herbs and spices ? a mini review. Acta Sci.Pol. Technol. Aliment., 2016, 15.4: 353-365. http://dx.doi.org/10.17306/J.AFS.2016.4.34