Spices, the Guards Against the Evil Microbes: Antimicrobial Properties of Spices

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<div&gt;Since time immemorable, spices have been known to combat the onslaught&lt;/div&gt;<div&gt;of various microbes like bacteria, fungi and viruses, responsible for various diseases.</div&gt;<div&gt;These microbes also led to food spoilage, which in turn reduced its shelf life. Spices&lt;/div&gt;<div&gt;can be used as food preservatives instead of chemical preservatives that are harmful to&lt;/div&gt;<div&gt;our health. Studies have proven that the spices commonly used in the kitchen like&lt;/div&gt;<div&gt;pepper, clove, ginger, coriander, garlic, cinnamon, etc., are highly potent anti-microbial&lt;/div&gt;<div&gt;agents. Moreover, they are also eminent anti-inflammatory and carminative agents. The&lt;/div&gt;<div&gt;essential oils in spices are also used for protection against various pathogens in plants.</div&gt;<div&gt;These properties are due to the various chemical compounds like eugenol, gingerol,</div&gt;<div&gt;flavonoids, terpenes, anthocyanins, phenylpropanoids and various organosulphur&lt;/div&gt;<div&gt;compounds among others present in spices. Hence, spices can be exploited for food&lt;/div&gt;<div&gt;preservation and in the pharmaceutical industries. They can also be used as&lt;/div&gt;<div&gt;biopesticides, insecticidal agents, antioxidants and natural colorants. This chapter&lt;/div&gt;<div&gt;highlights the effect of various spices on various micro-organisms, the various&lt;/div&gt;<div&gt;metabolites in spices that lend this ability, and also reviews the various works&lt;/div&gt;<div&gt;undertaken to understand the antimicrobial activity of spices.</div&gt;