Culinary herbs and spices have been valued globally for both flavor enhancement and health benefits. This review synthesizes the health-promoting benefits of these culinary materials, focusing on bioactive compounds such as phenolics, terpenoids, and alkaloids, which demonstrate validated potential in promoting metabolic health and preventing chronic diseases, including obesity, diabetes, cardiovascular disorders, and neurodegenerative conditions. We discuss their roles in food processing and functional food development, emphasizing innovative thermal and nonthermal approaches to integrate these natural ingredients into modern food systems. From delivery systems and preservation techniques to their incorporation into food matrices, herbs and spices offer versatile applications that extend shelf life, improve safety, and enhance nutritional value. By bridging traditional knowledge with contemporary food science, this review highlights the potential of culinary herbs and spices in functional foods, preventive nutrition, and sustainable food production, providing valuable insights to researchers, industry professionals, and consumers navigating the intersection of gastronomy, nutrition science, and food innovation.
Mojica et al. (Tue,) studied this question.