Gut microbial modulation by culinary herbs and spices

Culinary herbs and spices have previously been recognised for their potential impact on health through anti-oxidant and antimicrobial properties. They may also be promotors of positive microbial modulation by stimu-lating 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.

Automated summary

Culinary herbs and spices may have beneficial effects on health by acting as antioxidants, antimicrobials, and prebiotics. They can modulate gut microbiota, potentially influencing inflammation-related conditions such as obesity. However, more human studies are needed to confirm the impact of herb and spice consumption on gut microbiota and its connection to health outcomes, as current literature shows inconsistencies in conclusions.