Year: 2025
Type: article
Abstract: Herbs and spices each contain about 3000 phytochemicals on average, and there is much traditional knowledge on their health benefits. However, there is a lack of systematic studies to understand the relationship among herbs and spices, their phytochemical constituents, their potential health benefits, and their usage in regional cuisines. Here, we use a network-based approach to elucidate established relationships and predict novel associations between the phytochemicals present in herbs and spices and health indications. Our top 100 inferred indication-phytochemical relationships rediscover 40% known relationships and 20% that have been inferred via gene-chemical interactions with high confidence. The remaining 40% are hypotheses generated in a principled way for further experimental investigations. We also develop an algorithm to find the minimum set of spices needed to cover a target group of health conditions. Drawing on spice usage patterns in several regional Indian cuisines and a copy-mutate model for regional cuisine evolution, we characterize the spectrum of health conditions covered by existing regional cuisines. The spectrum of health conditions can expand through the nationalization/globalization of culinary practice.
Source: npj Science of Food
Authors: Rishemjit Kaur, Shuchen Zhang, Bhavika Berwal, Sonalika Ray, Ritesh Kumar, Lav R. Varshney
Language: English
Subfield: Computational Theory and Mathematics
Field: Computer Science
Domain: Physical Sciences
Open Access status: gold
Estimated APC paid: $2,790
Award: G4224349101
OpenAlex ID: W4410850548