Table 2.
Herbs and spices as a source of compounds with anti-inflammatory potential.
| Herbs and Spices | Major Bioactive Compounds | Potential Beneficial Effects | Anti-Inflammatory Mechanism | References |
|---|---|---|---|---|
| Garlic (Allium sativum L.) |
allicin, quercetin, kaempferol |
anti-inflammatory | suppress the production of inflammatory cytokines |
[55] |
| Turmeric (Curcuma longa L.) |
curcumin, demethoxycurcumin, bisdemethoxycurcumin |
anti-inflammatory | inhibits microglial activation and reduces cytokine release |
[54] |
| Ginger (Zingiber officinale Roscoe) |
gingerols, shogaols, paradols |
anti-inflammatory antioxidant analgesic |
Inhibit cyclooxygenase (COX) and 5- lipoxygenase (LOX), and downregulation of the expression of pro- inflammatory genes suppress the production of inflammatory cytokines |
[56,57,58] |
| Rosemary (Rosmarinus officinalis L.) |
carnosic acid, betulinic acid, carnosol, ursolic acid |
anti-inflammatory antioxidant |
inhibit the release of pro-inflammatory mediators like NOx, IL-1, and TNF-1α while reducing leukocyte activation |
[59,60,61] |
Fatty salt-water fish and other n-3 sources.