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Microbes in Food and Health pp 97–116Cite as

Health Benefits and Possible Risks of Herbal Medicine

Abstract

Nowadays, attention is being focused on the investigation of the efficacy of plant in the traditional medicine because they are cheap and have little side effects. Synthetic preservatives, which have been used in foods for decades, may lead to negative health consequences. Moreover, the use of synthetic compounds has significant drawbacks, such as increasing cost, handling hazards, concerns about residues on food, and threat to human environment. As a good alternative, spices and herbs replace synthetic preservatives as natural, effective, and non-toxic compounds. Spices and herbs (garlic, mustard, cinnamon, cumin, clove, thyme, basil, pepper, ginger, rosemary, etc.) have been used as food additives since ancient times, as flavoring agents and natural food preservatives. A number of spices show antimicrobial activity against different types of microorganisms. The consumption of herbal medicines is increasing steadily throughout the world as an alternative treatment for alleviating a number of health problems including heart diseases, diabetes, high blood pressure, and even certain types of cancer. However, unlike drugs, herbal products are not regulated for purity and potency. Herbal drugs are considered as food integrators and readily available in the market without prescription. This chapter highlights potential benefits and possible risks associated with consumption of herbal products. Antimicrobial activity of spices and herbs as well as some essential oils against most common bacteria and fungi that contaminate food is also discussed.

Keywords

  • Irritable Bowel Syndrome
  • Herbal Medicine
  • Herbal Product
  • Herbal Drug
  • Willow Bark

These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Authors and Affiliations

  1. Genetic Engineering and Biotechnology Division, Microbial Chemistry Department, National Research Centre, 33 El Bohouth (formerly El Tahreer St.), Dokki, Giza, P.O 12622, Egypt

    Shadia M. Abdel-Aziz & Tarek A. Kahil

  2. Department of Biosciences, DAV (PG) College, Muzaffarnagar, Uttar Pradesh, India

    Abhinav Aeron

  3. School of Basic Sciences and Research, School of Engineering and Technology, Sharda University, Greater Noida, Uttar Pradesh, India

    Abhinav Aeron

  4. Division of Biotechnology, Chonbuk National University, Iksan, Jeollabuk, South Korea (Republic of)

    Abhinav Aeron

Authors
  1. Shadia M. Abdel-Aziz
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  2. Abhinav Aeron
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  3. Tarek A. Kahil
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Correspondence to Shadia M. Abdel-Aziz .

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Editors and Affiliations

  1. Department of Microbiology,, Fac of Life Sciences, Kurukshetra Univ, Kurukshetra, Haryana, India

    Neelam Garg

  2. Gen Eng & Biotech Div, Microbial Chem De, National Research Centre, Dokki, Giza, Egypt

    Shadia Mohammad Abdel-Aziz

  3. Department of Biosciences, DAV (PG) College, Muzaffarnagar, Uttar Pradesh, India

    Abhinav Aeron

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Abdel-Aziz, S.M., Aeron, A., Kahil, T.A. (2016). Health Benefits and Possible Risks of Herbal Medicine. In: Garg, N., Abdel-Aziz, S., Aeron, A. (eds) Microbes in Food and Health. Springer, Cham. https://doi.org/10.1007/978-3-319-25277-3_6

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