Enhancing health through phenolic compounds: A comprehensive review of spices and herbs consumed in Cameroon based on global research
2025
Fabrice Fabien Dongho Dongmo | Adelaide Demasse Mawamba | Rebecca Madeleine Ebelle Etame | William Djeukeu Asongni | Landry Lienou Lienou | Ousman Tamgue | Modeste Lambert Sameza | Rosalie Anne Ngono Ngane | Inocent Gouado
For centuries, various cultures worldwide have utilized spices and herbs (S&H) not only for their culinary attributes but also for their medicinal properties. These natural substances are abundant in phenolic compounds (PCs), a category of chemical compounds associated with a plethora of health benefits. This review offers an exhaustive examination of the health advantages of commonly consumed S&H in Cameroon, with a specific focus on their PCs. It delves into the diverse roles these natural substances play, such as modulating the immune system, demonstrating anti-obesity, anti-diabetic, and anti-cancer activities, and providing protection for various body systems including the cardiovascular, renal, neurological, reproductive, and digestive systems. The research also discusses the hepatoprotective properties of PCs, underscoring their potential as natural substitutes to traditional treatments. However, it also emphasizes the potential side effects of S&H and their PCs, especially when consumed in large amounts without medical guidance. The findings of this research highlight the significant therapeutic potential of S&H and their PCs. It advocates for additional research to confirm health benefits, evaluate compound safety, and consider sustainability for product development. The study also calls for collaborative research and integration with conventional medicine to revolutionize healthcare.
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