Affiliation:
1. Shaheed Rajguru College of Applied sciences, University of Delhi, Vasundhara enclave, New Delhi-110096, India
Abstract
Abstract:
A large variety of spices can be found in kitchens worldwide. The usage varies from
region to region as per the cuisine. They hold nutritional values and are being exploited for their
anticancer, antifungal, antibacterial, antiulcer, anti-inflammatory properties. This study highlights
some of the commonly used Indian spices for their antifungal properties and summarizes
their potential antifungal activity. Fungal diseases are deep-rooted and cause acute/chronic infections
in humans, mainly Aspergillus and Candida species. As the tropical climate provides a
breeding ground for fungal infections, such regions share a huge load of mycoses. Various spices
have been shown to be effective in treating fungal diseases. The current study focuses on the potential
anti-fungal role of the spices and reviews the current literature on the possible mechanism
of action of the active compounds of these spices relative to commonly used antifungal drugs.
The spices consist of essential oils that inhibit mycotoxin biosynthesis or disrupt and inhibit cell
wall formation and efflux pumps and are comparable to the currently available antifungal drugs.
Publisher
Bentham Science Publishers Ltd.
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science