草药香料是一种农产品,在食品和医药部门的初级医疗保健中,经济上非常重要和有益。草药香料被用作食品调味剂以及在世界各地的植物疗法中,并且具有营养益处。食品和医药行业广泛采用人工或自然掺假来延缓这些掺假在食品和医药产品中的变质和利用,这引起了消费者的极大担忧,主要源于它们带来的潜在健康风险。因此,他们的表征,以鉴定为目的,origin,质量保证是人类安全消费的必要条件。这里,我们研究了22个常见的草药香料样品,它们属于20个不同属和21个物种,包括14个家族,在显微镜检查下进行宏观或感官以及组织学研究。在这项研究中,我们提供感官特征的细节,包括外观,味道,气味,颜色,形状,尺寸,骨折,毛状体的类型,并且在检查的草药香料中存在皮孔,这些特征在检测自然和人工变质方面都具有重要意义。在微观表征方面,包含不同解剖特征的每个检查的植物部分具有分类学重要性,并且还为天然掺假物的认证提供了有用的信息。此外,研究的分类群也被描述为具有营养和治疗特性。对于调味品,草药饮料和药用,不同的草药部分,如叶子,花蕾,种子,水果,和附属部件,如分油,根茎,灯泡,树皮被使用和商业交易。同样,在这项研究中,Cinnamomumtamala和Menthaspicata的叶子,香菇的花蕾,砂仁的种子,黑油菜,石榴,肉豆蔻,余甘子,还有小豆豆,科兰姆的分生果,观察到了CuminumCuminum。因此,我们展示了草药香料作为许多有价值的植物化学物质和食物必需营养素的来源的潜力,营养食品,和顺势疗法。
Herbal spices are an agricultural commodity, economically very important and beneficial in primary healthcare in the food and medicine sectors. Herbal spices are used as food flavoring agents as well as in phytotherapies throughout the world and have nutritive benefits. The food and medicine industries widely employ artificial or natural adulteration to retard the deterioration and utilization of these adulterants in food and medicine products has given rise to significant apprehension among consumers, primarily stemming from the potential health risks that they pose. Thus, their characterization for the purpose of identification, origin, and quality assurance is mandatory for safe human consumption. Here, we studied 22 samples of commonly traded herbal spices that belong to 20 different genera and 21 species comprising 14 families, investigated macroscopically or organoleptically as well as histologically under microscopic examination. In this study, we provide details on organoleptic features including appearance, taste, odor, color, shape, size, fractures, types of trichomes, and the presence of lenticels among the examined herbal spices and these features have great significance in the detection of both natural as well as artificial deterioration. In terms of microscopic characterization, each examined plant part comprising different anatomical characteristics has taxonomic importance and also provides useful information for authentication from natural adulterants. Furthermore, the studied taxa were also described with nutritive and therapeutic properties. For condiments, herbal beverages and medicinal purposes, different herbal parts such as leaves, floral buds, seeds, fruit, and accessory parts like mericarp, rhizome, bulbs, and bark were used and commercially traded. Similarly, in this study, the leaves of Cinnamomum tamala and Mentha spicata, the floral buds of Syzygium aromaticum, the seeds of Amomum subulatum, Brassica nigra, Punica granatum, Myristica fragrans, Phyllanthus emblica, and Elettaria cardamomum, the mericarp of Coriandrum sativum, and Cuminum cyminum were observed. As a result, we show the potential of herbal spices as a source of many valuable phytochemicals and essential nutrients for food, nutraceutical, and homoeopathic medicine.