**Abstract**

Herbs and spices have been used as therapeutic agents in traditional medicine due to the presence of bioactive compounds including flavonoids, polyphenols, alkaloids, carotenoids, organosulfur compounds, glucosinolates etc. As a result, they are associated with various functional properties such as digestive stimulant, antioxidant, anti-inflammatory anticancer, anti-diabetic, cardioprotective, neuroprotective, and antimicrobial activities. However, the bioefficacy of different spices are affected by the bioavailabilties of their bioactive compounds and depends on various factors such bioaccessibility, molecular structures, composition of food matrices, and metabolizing enzymes. In this chapter we discuss on major phytochemical compounds of some selected spices including turmeric, garlic, ginger, onion, cinnamon, chili pepper, and black pepper including their bio accessibilities, bioavailabilities and their health beneficial effects. The knowledge of bioaccessibility and bioavailability of spices bioactive compounds will give a better understanding towards the development of strategies to optimize the positive health benefits of spices.

**Keywords:** spices, phytochemicals, polyphenols, nutrients, bioavailability, bioactive compounds, antioxidant activities, anti-inflammatory activities, anticancer properties
