Antibiotic effects of spices
Spices and herbs have been used for centuries by many cultures to enhance the flavor and aroma of foods. Early cultures recognized the value of using spices and herbs in preserving foods and for their medicinal value. The spices we chose to use are Garlic, Ginger, Cayenne Pepper, Thyme, Cinnamon, and Nutmeg. The spice cinnamon has been identified in helping to prevent diabetes and heart disease. A study suggests that a water soluble extract of cinnamon, which contains antioxidants, is linked with helping to reduce risk factors associated with diabetes and heart disease by up to 23 per cent. Garlic is a plant that is often used as part of cooking, but it can also be consumed in supplement form. The main compound with antibacterial properties found in garlic is allicin. Allicin is actually formed when garlic bulbs are crushed, which triggers the conversion of alliin in the garlic to allicin. Allicin is also responsible for the distinctive odor of garlic. Allicin may also be able to be effective against some parasites. Besides culinary uses, the antibiotic, anti-inflammatory, antihistamine, anti-fungal and antispasmodic properties of ginger with an ability to cure various ailments from headaches to cancer make it rather special. Hence, Ginger, apart from teasing the taste buds, has been used for centuries as a natural remedy for treating numerous medical conditions. Cayenne pepper is native to Central America and is a popular spice used in fiery Latin American dishes. The active component of cayenne pepper is a compound in its fruit called capsaicin, which gives the pepper its
