Alzheimer’s disease is a state of chronic neuronal degeneration that
progressively affects neuronal cells, resulting in an impairment in cognitive function
and memory over the years. Being the most common type of dementia worldwide, it is
responsible for no less than two-thirds of incidences in adults who are 65 years and
older. Alzheimer’s disease is clinically marked by cholinergic dysfunction, buildup of
aberrant neuritic plaques, and fibrillary tangles in the brain. To date, there is no
concrete medication or therapeutic approach for reversing Alzheimer’s disease that
may fully restore the degenerated brain functioning. Spices are a very important
component of Indian cuisine and have been used as food seasonings or home remedies
for mild ailments for many generations. Interestingly, emerging research findings
suggests that spices may reduce the likelihood of developing neurological disorders,
including Alzheimer’s disease. The growing acceptance of spices is primarily due to
their perceived efficacy, affordability, and safety. Many Indian spices, such as
turmeric, cinnamon, and members of the pepper family, have been reported to have the
ability to reduce inflammatory cascades, function as antioxidants, and inhibit
acetylcholinesterase and amyloid β aggregation. This review offers a summary of the
phytochemistry, biological and cellular activities, and potential therapeutic usage of
various spices in the therapeutic management of Alzheimer’s Disease.
Keywords: Alzheimer’s disease, Amyloid β, Neurodegeneration, Phytochemistry, Spices.
