Exploring the Antimicrobial Potential of Cumin, Star Anise and Flaxseed: A Spice-Based Approach to Microbial Threats

Abstract

Excluding flavouring purposes, spices have been applied for centuries, not only as flavour enhancers, but also by virtue of their medicinal and preservative effects. This review discusses antimicrobial effect of all types of spices, especially cumin, star anise, Flaxseed and others, against various pathogens. The secondary metabolites (cuminaldehyde, cymene and terpenoids) present in these spices exhibit the properties of antibacterial, anti-fungal and antioxidant activity. Numerous investigations have additionally demonstrated the antimicrobial action of these spices using techniques like disk diffusion, a minimum inhibitory concentration, and biofilm inhibition.The employment of these spices as potential antimicrobial could offer a promising replacement to synthetic antibiotics and help mitigate the potential for antibiotic resistance while encouraging a better food supply. In addition, the antioxidant and anti-inflammatory effects of these spices commend their inclusion in the treatment of traditional medicine. This review highlights the importance of investigating the medicinal potential of the spices, and their utility in prevention and treatment of different diseases.