title: Beneficial Effects of Spices in Food Preservation and Safety.
abstract: Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety and preservation have also been studiedin vitroandin vivo. Spices have exhibited numerous health benefits in preventing and treating a wide variety of diseases such as cancer, aging, metabolic, neurological, cardiovascular, and inflammatory diseases. The present review aims to provide a comprehensive summary of the most relevant and recent findings on spices and their active compounds in terms of targets and mode of action; in particular, their potential use in food preservation and enhancement of shelf life as a natural bioingredient.
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna Cesena, Italy.
authors.forename: Davide
authors.initials: D
authors.lastname: Gottardi
authors.affiliation: Faculty of Biology, Institute of Botany and Botanical Garden "Jevremovac", University of Belgrade Belgrade, Serbia.
authors.forename: Danka
authors.initials: D
authors.lastname: Bukvicki
authors.affiliation: Division of Cancer Medicine, Department of Experimental Therapeutics, The University of Texas MD Anderson Cancer Center Houston, TX, USA.
authors.forename: Sahdeo
authors.initials: S
authors.lastname: Prasad
authors.affiliation: Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of BolognaCesena, Italy; Division of Cancer Medicine, Department of Experimental Therapeutics, The University of Texas MD Anderson Cancer CenterHouston, TX, USA.
authors.forename: Amit K
authors.initials: AK
authors.lastname: Tyagi
keywords: antimicrobial; disease prevention; food preservation; inflammatory diseases; spices