From Phytochemicals to Recipes: Health Indications and Culinary Uses of Herbs and Spices
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ID: 281699
2024
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Abstract
Herbs and spices each contain about 3000 phytochemicals on average and there
is much traditional knowledge on their health benefits. However, there is a
lack of systematic study to understand the relationship among herbs and spices,
their phytochemical constituents, their potential health benefits, and their
usage in regional cuisines. Here we use a network-based approach to elucidate
established relationships and predict novel associations between the
phytochemicals present in herbs and spices with health indications. Our top 100
inferred indication-phytochemical relationships rediscover 40% known
relationships and 20% that have been inferred via gene-chemical interactions
with high confidence. The remaining 40% are hypotheses generated in a
principled way for further experimental investigations. We also develop an
algorithm to find the minimum set of spices needed to cover a target group of
health conditions. Drawing on spice usage patterns in several regional Indian
cuisines, and a copy-mutate model for regional cuisine evolution, we
characterize the spectrum of health conditions covered by existing regional
cuisines. The spectrum of health conditions can expand through the
nationalization/globalization of culinary practice.
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| Authors | Rishemjit Kaur; Shuchen Zhang; Bhavika Berwal; Sonalika Ray; Ritesh Kumar; Lav R. Varshney |
| Journal | arXiv |
| Year | 2024 |
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