**4. Conclusions**

Herb and spices are receiving continued interest in food industry because of their numerous health benefits from providing nutrition and maintaining healthy lives. Due to the presence several group of phytochemicals comprising diverse group of phytochemicals including polyphenols, carotenoids, alkaloids, terpenoids, phytosterols, glucosinolates, and many others it protects from chronic diseases like inflammation, diabetes, cancer, Alzheimers, cardiovascular diseases, dementia, and obesities. *In vtro*, *in vivo*, cell culture, and clinical research studies have uncovered the role of these phytochemicals in most of the heath beneficial properties. However, in most of the cases the detail mechanisms are not completely understood. Moreover, depending on the nature of food ingredients and processing of food, nature of eating style greatly affects the bioavailability of active components of spices which in turn affect its bioefficacy. Significant studies indicated the existence of positive health effects from the isolated compounds, e.g. curcumin, quercetin, allicin, gingerol, piperine
