Phytoconstituents and their Therapeutic Potential in Precision Medicine

Spices and herbs have been an integral part of Indian cuisine since ancient times. They are not only cherished for improving the flavor and taste of Indian food but also confer their health benefits. Instant herbal remedies prepared from spices and herbs found in the kitchens of Indian homes have been used to treat many ailments and infections in a natural way. Most of the spices and herbs have high nutritional and antioxidant properties responsible for their medicinal effects. This is because of the presence of phytochemicals in the plants. The emphasis of the current article is to provide an overview of the therapeutic potentials elucidating the phytochemical compositions of the key Indian plants. Many such plant products are used mainly as spices in Indian cuisine. In this review, we aim to highlight the chemical constituents and active factors of some of these spices and their pharmacological potential. We believe that in-depth molecular characterization of these spices for all their chemical constituents and their impact on cells, organs, and different organelles will provide a wealth of information useful for human health. These findings may further be chiseled in the form of personalized medicine.