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Gut microbial modulation by culinary herbs and spices

Dahl, S. M., Rolfe, V., Walton, G. E. ORCID: and Gibson, G. R. (2023) Gut microbial modulation by culinary herbs and spices. Food Chemistry, 409. 135286. ISSN 0308-8146

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To link to this item DOI: 10.1016/j.foodchem.2022.135286


Culinary herbs and spices have previously been recognised for their potential impact on health through antioxidant and antimicrobial properties. They may also be promotors of positive microbial modulation by stimulating beneficial gut bacteria during fermentation, increasing the production of short chain fatty acids and thereby exhibiting a prebiotic effect. In the present paper, current literature around herb and spice consumption, gut microbiota modulation and prospective health benefits were reviewed. Herb and spice consumption can positively modulate gut microbes and possibly play an important role in inflammation related afflictions such as obesity. Current literature indicates that few human studies have been conducted to confirm the impact of herb and spice consumption on gut microbiota in connection with prospective health outcomes and inconsistencies in conclusions therefore remain.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Microbial Sciences Research Group
ID Code:109857
Uncontrolled Keywords:Microbial modulation, Culinary herbs, Gut microbiota, Prebiotic effect, Spices, Gastrointestinal modulation


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