Antioxidants are important to the cells as they are involved in scavenging
free radicals. When the rate of free radical production in the cells is greater than the
rate of clearance, the cell is considered to be under oxidative stress. A number of
disease conditions, including several inflammatory diseases, cancer progression, and
cardiovascular diseases, are associated with oxidative stress. Indian cuisine is famous
for its extensive use of spices, which are used to enhance the taste, aroma, and colour
of the preparation. Interestingly, spices are also a rich source of antioxidants. The
phytochemicals, primarily consisting of phenolic compounds, flavonoids, sulfurcontaining compounds, phenolic diterpenes, alkaloids, tannins, and vitamins present in
spices, exhibit antioxidant properties. Their antioxidant function is brought about by
redox properties and their ability to obstruct Reactive Oxygen Species (ROS)
production. Therefore, many phytochemicals are of great interest to modern
researchers, who aim to explore their therapeutic potential for tailored clinical
applications. This paper reviews a multitude of spice compounds that have been
corroborated as exogenous antioxidants, which have been shown to control cellular
oxidative stress and show immense potential in ameliorating concomitant disease
conditions.
Keywords: Antioxidants, Flavonoids, Oxidative stress, Polyphenols, ROS, Spices.
