Spices are important food supplements and/or food products, which have been used as flavouring agents and preservatives for thousands of years in tropical Africa, Asia and other parts of the world. They are well known for their medicinal properties, and their use in traditional systems of medicine has been on record for a long time. Although, epidemiological and clinical studies have indicated that spices are important source of natural antioxidant having the digestive stimulant action, bioavailability enhancement nature, carminative attribute, antimicrobial activity, hypolipidemic property, antidiabetic influence, antioxidant capacity, anti-inflammatory ability, anticarcinogenic potential and neuroprotective effect. The present review reports the phytochemical constituents and mode of action of some tropical spices as antidiabetic and antihypertensive agents. The conclusion of this review may help in undertaking research for the development of functional foods and nutraceuticals.
Key words: Spices, type-2 diabetes, hypertension, enzymes, antioxidant, phenolics, phytochemicals.
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