African Journal of
Food Science

  • Abbreviation: Afr. J. Food Sci.
  • Language: English
  • ISSN: 1996-0794
  • DOI: 10.5897/AJFS
  • Start Year: 2007
  • Published Articles: 978

Review

Biopotency role of culinary spices and herbs and their chemical constituents in health and commonly used spices in Nigerian dishes and snacks

Abdullahi Mann
Department of Science Laboratory Technology, Federal Polytechnic, Bida, P. M. B. 55, Bida, Niger State, Nigeria.
Email: [email protected]

  •  Accepted: 04 October 2010
  •  Published: 31 March 2011

Abstract

 

This review paper summarizes the current scientific publications of researches concerning the potential health benefits of herbs and spices; it also highlights some commonly used spices in Nigerian dishes and snacks, major useful compounds of these herbs and spices and the need for value addition and product development.

 

Keyword: Biopotency, culinary spices, snacks.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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