The Role of Culinary Herbs and Spices in the Prevention and Management Chronic Non-communicable Diseases

Dear Colleagues,

In addition to being used globally in the preparation of food for the enhancement of flavor, culinary herbs and spices are emerging as foods identified as possessing compounds (e.g., polyphenols) with properties purported to be beneficial in the prevention and management of chronic noncommunicable diseases, including cardiovascular and neurodegenerative diseases, type 2 diabetes, metabolic syndrome, and certain cancers. However, establishing their actual benefits—preventative, and therapeutic potential—continues to be challenging. This Special Issue aims to bring together research from around the world, which endeavors to provide further clarity to the significance of the bioactive properties of these foods in the context of non-communicable disease prevention and treatment and informs and communicates the direction in which future research needs to go to address the challenges of establishing their efficacy.

Prof. Dr. Oluwafemi Oguntibeju
Prof. Dr. Elizabeth Opara
Dr. Pariyarath Sangeetha Thondre
Guest Editors

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