From phytochemicals to recipes: health indications and culinary uses of herbs and spices.

ABSTRACT: Herbs and spices each contain about 3000 phytochemicals on average, and there is much traditional knowledge on their health benefits. However, there is a lack of systematic studies to understand the relationship among herbs and spices, their phytochemical constituents, their potential health benefits, and their usage in regional cuisines. Here, we use a network-based approach to elucidate established relationships and predict novel associations between the phytochemicals present in herbs and spices and health indications. Our top 100 inferred indication-phytochemical relationships rediscover 40% known relationships and 20% that have been inferred via gene-chemical interactions with high confidence. The remaining 40% are hypotheses generated in a principled way for further experimental inve

SUBMITTER: Kaur R 

PROVIDER: S-EPMC12122677 | biostudies-literature | 2025 May

REPOSITORIES: biostudies-literature