Protective effects of kitchen herbs and spices against pesticide-induced toxicity: A review

Abstract:

Pesticides are the chemicals that are employed to get rid of organisms that damage crops, but extensive and unchecked usage of pesticides induces toxic effects through lipid peroxidation, inflammation, DNA damage, endocrine disruption and mainly oxidative stress, resulting in biochemical and histopathological alterations in the organ systems. The present review summarizes the ameliorative potential of routinely used culinary spices and herbs against pesticide induced toxicity based on previous studies. The review discusses the bioactive phytoconstituents and the active principle present in cinnamon, black pepper, ginger, turmeric, moringa, clove, garlic, onion, cardamom, and holy basil, along with their antioxidant and anti-inflammatory properties. Several studies have demonstrated that these natural products restored the impaired antioxidant defence systems, restored the damaged metabolic systems, suppressed inflammatory mediators, and improved tissue histoarchitecture in pesticide-affected animals. Hence, kitchen herbs and spices may serve as safe, promising and economical therapeutic agents against pesticide-induced toxicities.