Abstract
This
study was carried out on the importance of local spices and herbs to the human
health. The study of medicinal herbs and spices was carried out in Zaria L.G.A
of Kaduna state, Nigeria to identify the plants used in the traditional
pharmacopedia in the treatment of various diseases affecting the human body and
flavoring of various food substances eaten by humans. This study was carried
out to document how and what they are used for, to know how they are obtained
by the people and to know the importance of medicinal herbs and spices to the
people. Most of the ailments treated or managed using these medicinal herbs and
spices include malaria, pile, fever, high blood pressure, cough etc. Forty four
plants species belonging to 31 families were found and recorded. Their
botanical and vernacular names, plants parts used and reasons of use were also
recorded. Results of the study were analyzed in percentages based on the
reasons for use, parts that are mostly used and the sources of obtaining them.
Information was collected through personal interview. The most frequently used
plants parts are the stem bark. The administration routes are though oral
(internal) and external routes. The medicinal herbs and spices were used based
on ethno-botanical evidences as being safer, acceptable, affordable, culturally
compatible and suitable for chronic treatment.
CHAPTER ONE
INTRODUCTION
1.1 Background
to the study
Plants
constitute an important source of active natural products, which differ widely
in terms of structure and biological properties. They have played a remarkable
role in the traditional medicine of various countries. In recent years, the
prevention of cancer and cardiovascular diseases has been associated with the
ingestion of spices, fresh fruits, vegetables, or teas rich in natural
antioxidants (Virgili et al., 2001). The protective effects of plant products
are due to the presence of several components, which have distinct mechanisms
of action; some are enzymes and proteins and others are low molecular weight
compounds such as flavonoids. (Birt et al 2001).
The
story of spices and other flavorings, materials is one of the most interesting
chapters in the history of vegetable products (Obadoni and Ochuko, 2002). The
cravings for spices have been on of the great factors in human progress and
have done much to change the course of history and geography and to promote
international relations (Akindahunsi and Salawu, 2005)
Spices
are used to season insipid foods and to add zest to an otherwise monotonous
diet. They stimulate the appetite and increase the flow of gastric juice. For
this reason, they are often referred to as food accessories or adjuncts. They also
play a role in many of the industries, and are used in perfumery, soaps,
incense, as dyes in histology and in various acts (Onyesom and Okoh, 2006).
Studies on spices have been mostly on their exciting flavours and aromas
medicinal values and as flavorings. These spices are said to be therapeutically
useful in the management of convulsion, leprosy, stomachache, inflammation
and/or rheumatoid pains, couch and loss of appetite (Valko et al., 2007). The
spices prevent postpartum contraction and aid lactation. They are also used as
vegetables for spicing meat, oil bean salad, and foods., most of these spices
have been associated with abundant bitter principle which is claimed to reduce
blood sugar levels, and their liquor taken as a purge for colic, stomach pains,
and worm infections. It is also believed that new born babies grow rapidly when
they are fed with food made of these spices (Roger, 2002). The spices grow
commonly in high forest areas of the south eastern region of Nigeria, as
climbers, perennial creepers, or slim shrubs and trees and are available all
year round (Sofowora, 1993). Proximate and nutrient analysis of medicinal
plants, edible fruits and vegetables plays a crucial role in assessing their
nutritional significance (Pandey et. al., 2006). As various medicinal plant
species are also consumed as food along with their medicinal benefits,
evaluating their nutritional significance can help to understand the worth of
these plant species (Pandey et. al., 2006).
The
study of medicinal herbs and spices entails the study of different plants
species used in the flavoring of food, treatment/ amelioration of disease
without proper medical training within a given locality. Plants constitute an
important source of active natural products, which differ widely in terms of
structure and biological properties. In recent years, the prevention of cancer
and cardiovascular diseases has been associated with the ingestion of spices,
fresh fruits, vegetables, or teas rich in natural antioxidants (Virgili et al.,
2001). The protective effects of plant products are due to the presence of
several components, which have distinct mechanisms of action; some are enzymes
and proteins and others are low molecular weight compounds such as flavonoids
(Zhang and Wang 2002). Some preclinical studies suggest that phytochemicals can
prevent colorectal cancer and other cancers (Birt et al., 2001).
The
story of spices and other flavorings’ materials is one of the most interesting
chapters in the history of vegetable products (Obadoni and Ochuko, 2002). The
cravings for spices have been one of the great factors in human progress and
have done much to change the course of history and geography and to promote
international relations (Akindahunsi and Salawu, 2005). Spices are used to season
dull foods and to add flavor to otherwise monotonous diets. They stimulate the
appetite and increase the flow of gastric juice. For this reason they are often
referred to as food accessories or adjuncts. They also play a role in many of
the industries, and are used in perfumery, soaps, incense, as dyes in histology
and in various acts (Onyesom and Okoh, 2006).
There
are also various claims about the usefulness of these spices, especially their
use in fattening homes, and remarkable growth of new born babies whose mothers
use these spices our results would aid in assessing their nutritional potential
in relation to their ethnomedicinmal uses by the people of South East of
Nigeria. The result of this study will aid in appreciating the acclaimed
medicinal properties of these spices and their age long usage by the people.
1.2 Statement
of Problem
For
years now, people have relied solely on hospital treatment for illnesses which
have led to excess money spent for treatment and inadequacy in results. The
medicinal uses of herbs and spices have been overlooked. Therefore, the need to
carry out this assessment.
1.3 Aims
and objective
This
research work is aimed at analyzing the physicochemical and antioxidant
properties of culinary and local spices. The objectives of this research are to
identify plants that are used as medicinal herbs and spices in Zaria local
government, to document how and what they are used for, to know the importance
of the various spices and herbs and to know the form or plants parts that is
mostly used.
It
also aims at achieving this will go along way in analyzing their uses and their
uses and their nutritional value. It will also take as its objective to review
the historical concept of the culinary herbs and spices and their functions.
1.4 Significance
of the study
As
various medicinal plant species are also consumed as food along with their
medicinal benefits, evaluating their nutritional significance can help to
understand the worth of these plant species (Pandey et al., 2006).
Studies
on medicinal herbs and spices have been mostly on their exciting flavors and
aromas, and medicinal values. These spices are said to be therapeutically
useful in the management of convulsion, leprosy, stomachache, inflammation
and/or rheumatoid pains, cough and loss of appetite (Valko et al., 2007). The
spices are used for preparing soups for mothers from the first day of delivery
to prevent postpartum contraction and aid lactation. They are also used as
vegetables for spicing meat, oil bean salad, and foods. Most of these spices
have been associated with abundant bitter principle which is claimed to reduce
blood sugar levels, and their liquor taken as a purge for colic, stomach pains,
and worm infections. It is also believed that newborn babies grow rapidly when
they are fed with food made of these medicinal herbs and spices (Roger, 2002).
This study will therefore help in providing useful information on the effects
of spices and herbs to the human health.
It
will also serve as a study material for researchers and academicians that will
be carrying out research related to this study.
1.5 Scope
This
study on the importance of local spices and herbs to the human health was
carried out within Zaria local government area of Kaduna state.
1.6 Definition
of terms
1.6.1 Physicochemical
According
to the thinkexist.con dictionary, it involves the principles of both physics
and chemistry, depend on, or produced by, the join actions of physical and
chemical agencies.
1.6.3 Antioxidant
An
antioxidant is a chemical compound that actually inhibits oxidation. During the
winter months your body has a lot more work to do fighting off infection. Many
people believe that increasing your intake of antioxidants that you will be
able to fight off those cold causing infections. Something known as free
radicals tend attack the healthy cells, especially during cold and flu season.
It has been medically proved that antioxidant protect those healthy cells from
the free radicals.
1.6.3 Property
According
to the oxford advanced learners dictionary, property is a thin or things or
quality that are owned by somebody or something, a possession or possessions:
1.6.4 Culinary Herbs:
Culinary
herbs are those annual, biennial or perennial plants whose green parts, tender
roots or ripe seeds have an aromatic flavor and fragrance, due either to a
volatile oil or to other chemically named substances peculiar to the individual
species. The herbs having a pleasing scent are called sweet, and since they
have been long used in cookery to add their characteristic flavors to soups,
stews, dressing, sauces and salads, they are popularly called culinary.
1.6.5
Local Spices:
A
local spice on the other hand is any of the various vegetable productions which
are fragrant or aromatic and pungent to the taste.
1.6.6 Pipe Guineense (Uziza)
Is
a West African Pepper, also known as Ashanti pepper, Benin pepper false Cubeb,
guinea cubeb. Uziza pepper or (ambiguously) “Guinea pepper”. Called locally
kale, kukauabe, masoro, sasema and soro wisa, it a West African spice that
corresponds to the dried fruit of Piper guineense. As such, it is a member of
the genus Piper, like all true pepper seeds. It is a close relative of cubeb
pepper and a relative of black pepper and long pepper. Unlike cubeb pepper,
which is large and spherical in shape, Ashanti peppers are prolate spheroids,
smaller and smoother than Cubeb pepper in appearance and generally bear a
reddish tinge. The stalks of Ashanti pepper berries are also distinctly curved
whilst those of cubeb pepper are completely straight
1.6.7 XYLOPIA AETHIOPICA (UDA)
According
to A. Rish, Xylopia aethiopica is an evergreen, aromatic tree, growing up to
20m high. It is a native to the lowland rainforest and moist fringe forests in
the savanna zones of Africa. The dried fruits of X. aethiopica (Grains of
Selim) are used as a spice and a traditional medicine. Etymology, Xylopia is a
compression from Greek, iXov Irt’pov (xylon pikron) meaning “bitter wood”,
aethiopica refers to the origin of the tree, though currently, most of it grows
in Ghana xylopia Aethiopica is a medicinal plant of great repute in West Africa
which produces a variety of complex chemical compounds. The fresh and dried
fruits, leaf, stem bark and root bark essential oils showed various degrees of
activity against the Gram positive bacteria, bacillus Subtilis and
Staphylococcus Aureus, the Gram positive bacteria, bacillus subtilis and
staphylococcus aureus, the Gram negative bacteria pseudomonas aeruginosa and
the yeast-like fungus candida albicans, using the cup plate method. However,
none of the oils showed activity against Escherichia coli.
1.6.8 MONODORA MYRISTICA (EHURU)
Also
known as Calabash nutmeg (Monodora Myristica) Gaertn Dunal is a tropical tree
of the family Annonaceae or custard apple family of flowering plants. In former
times, its seeds were widely sold as a inexpensive nutmeg substitute. Nowadays
however, this is less common outside its region of production.
1.6.9 TETRAPLEURA TETRAPTERA (OSHOSHO)
According
to Adesina et al (1980), tetrapleura tetraptera is a species of flowering plant
in the pea family native to Western Africa. The plant is called Prekese (or,
more correctly, Prekese) in the Twi language of Ghana. The tree has many uses.
Its sweet fragrance is highly valued, its fruit is used to spice dishes, and
its bark is used for medicinal purposes.
In
so many countries, the use of culinary herbs and local spices are so extensive
in many cultural ways. Culinary herbs make refreshing teas or drinks to purge
or give appetite; as message liquids or oils for bites, swellings, sprains,
pains and bruises; as poultices to draw out impurities and foreign bodies; as
aphrodisiacs to make a man virile, a woman more fertile and also for abortion
and contraception. (Edeoga et al 2005).
It
is almost forgotten that not too long ago bitters were common to the table.
They were made from herbs that had ample potash and were good because they
contained potassium.
In
the view of Achinewhu et al (1995), the fragrance of each herb provides a clue
to its unique character. But if you are unfamiliar with a herb, take the direct
approach. Pull off a leaf (or some seeds) and taste it. Then experiment adding
a few snips of one or a sprinkling of another to your favorite recipes.
Culinary herbs are a seed plant which does not develop woody tissue as that of
a shrub or tree, but is more or less soft or succulent. Herbs act as
astringents, acidifiers, alkalinizers, tonics, diaphoretics, diuretics,
laxatives and serve several other purposes. Thus herbs may be spices as well as
herbs.