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Immunostimulant Properties of Some Commonly Used Indian Spices and Herbs with Special Reference to Region-Specific Cuisines

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Plants and Phytomolecules for Immunomodulation

Abstract

Indian subcontinent, unique for its Unity in Diversity, is made up of 28 provinces and 8 union territories and is known to have amazing diversity of approximately 1402 million people with a wide variety of races and ethnicity staying together harmonically since the ancient time. It is not surprising that India with 15 major languages and about 100 dialects would have a wide variety of cuisines, with each province having its own cooking tradition and taste. Indian ways of food preparation are not the cuisine of a single nationality, but a collective combination of different cuisines from a number of countries with cultural identities that have been heavily influenced by religious and regional particularities. Above the region-specific nature of Indian cuisine, there exists certain common features among the diverse culinary practices. India’s history, rulers, trade partners, and moreover, the religious and cultural traditions have great influence on its cuisines. From the ancient ages, Indian Ayurveda (the medicinal practices for the well-being of humanity) is considered as a method of science of life in a holistic way. Ayurvedic Science signifies the importance of natural medicines using herbals that also includes spices. Spices and herbs are found not only to attribute flavour to bland meals, but also influence human metabolic processes and defence mechanisms. Spices have a diverse array of natural phytochemicals that have complementary and overlapping actions that include antioxidant effects, modulation of detoxifying enzymes, stimulation of immune system, reduction of inflammation, modulation of steroid metabolism, and antibacterial as well as antiviral effects. In this review, efforts have been made to take a cursory glance on the traditional Indian spices and herbs being used since the prehistoric times in the preparation of foods. The medicinal, nutritional, and especially immunostimulant properties of different spices and herbs have been reviewed. The great biodiversity observed in India by virtue of its enormous variety of flora and fauna owe to its wide range of climatic conditions and topographical characteristics. While in the colder northern states, dishes are prepared commonly with the warming aromatic spices, and in contrast, to combat the hot climate in the southern Indian states, the foods prepared are generally lighter to make them easy for the digestive system. Natural anti-inflammatory compounds are abundant in different Indian spices that not only add flavour, but also impart different immuno-boosting effects. Anti-inflammatory compounds are plentifully present in Indian spices and herbs, and their additive or synergistic actions protect the human body against a variety of threats. Some of the important bioactive compounds possessing nutritional/immunostimulant values include piperine from black pepper, curcumin from turmeric, allyl sulphides from garlic, eugenol from cloves, capsaicin from red pepper, etc. Moreover, natural polyphenols found in some common herbs used in different Indian cuisines, i.e. coriander, bay, mint, curry leaves, etc., have been found with immunostimulant properties in combating a multitude of disorders.

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Abbreviations

AD:

Atopic dermatitis

AEC:

Absolute eosinophil count

AgPs:

Arabinogalactan proteins

AHL:

N-acyl homoserine lactone

AIDS:

Acquired immunodeficiency syndrome

BaP:

Benzo-α-pyrene

BIS:

Bureau of Indian Standards

CaMK II kinase:

Calcium-calmodulin-dependent protein kinase II

CAT:

Catalase

CBE:

Cinnamomum burmannii bark extract

CD4+:

Cluster of differentiation 4+

CEO:

Clove essential oil

CMP:

Cow’s milk protein

COX:

Cyclooxygenase

CP:

Cyclophosphamide

CRP:

C-reactive protein

CYP450:

Cytochrome P450

DAMPs:

Damage-associated molecular patterns

DTH:

Delayed-type hypersensitivity

ECD:

Elettaria cardamomum distillate

ERK:

Extracellular signal-regulated kinases

EROD:

Ethoxyresorufin-O-deethylase

FOS:

Fructo-oligosaccharides

FOXP3:

Forkhead box P3

FSP:

Fenugreek seed powder

GI:

Gastrointestinal

GOS:

Galacto-oligosaccharides

GPx:

Glutathione peroxidase

ICAM-1:

Intercellular adhesion molecule 1

IFN-γ:

Interferon-γ

Ig:

Immunoglobulin

IL:

Interleukin

ImC:

Immunomodulatory component

IN:

Inulin

iNOS:

Pathogen-inducible nitric oxide synthase

ISO:

International Organization for Standardization

ITAM:

Immune receptor tyrosine based activation motif

JNK:

c-Jun N-terminal kinases

LAB:

Lactic acid bacteria

LPS:

Lipopolysaccharide

MAPKs:

Mitogen-activated protein kinases

MEK1/2:

Map/Erk kinase I/II

MHC:

Major histocompatibility complex

NF-κB:

Nuclear factor kappa-B

NK cells:

Natural killer cells

NO:

Nitric oxide

NSO:

Nigella sativa oil

PAH:

Polycyclic aromatic hydrocarbon

PBMC:

Peripheral blood mononuclear cell

PCA :

Passive cutaneous anaphylaxis

PFC:

Plaque-forming cells

PGD2:

Prostaglandin D2

PHA:

Phytohemagglutinin

PLC γ:

Phospholipase C γ

PWM:

Pokeweed mitogen

qRT-PCR:

Quantitative real time polymerase chain reaction

RES:

Reticuloendothelial system

RGF:

Raw garlic fructans

SARS:

Severe acute respiratory syndrome

ROS:

Reactive oxygen species

SIE:

Sesamum indicum extract

SIRS:

Systemic inflammatory response syndrome

SOD:

Superoxide dismutase

SPE:

Saffron petal extract

SRBC:

Sheep red blood cell

Syk kinase:

Spleen tyrosine kinase

TCR:

T-cell receptor

TGF-β:

Transforming growth factor beta

THQ:

Thymohydroquinone

TIg:

Antibody titre

TLRs:

Toll-like receptors

TNF:

Tumour necrosis factor

TQ:

Thymoquinone

Treg cells:

Regulatory T cells

TRPA1:

Transient receptor potential ankyrin 1

TRPV1:

Transient receptor potential vanilloid 1

WBC:

White blood cells

VCAM1:

Vascular cell adhesion molecule 1

VR1:

Vanilloid receptor 1

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Acknowledgement

Authors sincerely acknowledge the generous support from Ms. Jhunu Karmakar for arranging and generating the photographs of representative spices and herbs.

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Authors and Affiliations

  1. Department of Human Physiology, Vidyasagar University, Midnapore, West Bengal, India

    Monalisha Karmakar, Debarati Jana, Tuhin Manna, Avijit Banik, Priyanka Raul, Kartik Chandra Guchhait & Chandradipa Ghosh

  2. Department of Microbiology, Vidyasagar University, Midnapore, West Bengal, India

    Avijit Banik & Keshab Chandra Mondal

  3. Department of Chemistry, Vidyasagar University, Midnapore, West Bengal, India

    Amiya Kumar Panda

  4. Sadhu Ram Chand Murmu University of Jhargram, Jhargram, West Bengal, India

    Amiya Kumar Panda

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  1. Department of Biochemistry, Central University of Haryana, Mahendergarh, Haryana, India

    Neelam S. Sangwan

  2. Pharmacognosy Department, Faculty of Pharmacy, Cairo University, Cairo, Egypt

    Mohamed A. Farag

  3. Universidade Federal de Minas Gerais, Instituto de Ciências Biológicas, Belo Horizonte, Brazil

    Luzia Valentina Modolo

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Karmakar, M. et al. (2022). Immunostimulant Properties of Some Commonly Used Indian Spices and Herbs with Special Reference to Region-Specific Cuisines. In: Sangwan, N.S., Farag, M.A., Modolo, L.V. (eds) Plants and Phytomolecules for Immunomodulation. Springer, Singapore. https://doi.org/10.1007/978-981-16-8117-2_8

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