Medicinal Value Of Some Common Herbs

Rajendra Mehta¹ and Yasmeen Khan²

¹Institute of Rural Technology and Social Development, Bilaspur (India) ²Chhattisgarh Institute of Medical Sciences, Guru Ghasidas University, Bilaspur (India)

ABSTRACT: Herbs have been used as food and for medicinal purposes for centuries. Research interest has focused on various herbs that possess hypolipidemic, antiplatelet, antitumor, or immunestimulating properties that may be useful adjuncts in helping reduce the risk of cardiovascular disease and cancer. In different herbs, a wide variety of active phytochemicals, including the flavonoids, terpenoids, ligans, sulfides, polyphenolics, carotinoids, saponins, plant sterols etc. have been identified. Several of these phytochemicals either inhibit nitrosation or the formation of DNA adducts or stimulate the activity of protective enzymes such as the Phase II enzyme glutathione trasferase (EC 2.5.1.18). Research has centered around the biochemical activity of the Allium sp. and the Labiatae, Umbelliferae, and Zingiberaceae families, as well as flaxeed, licorice root and green tea. Many of these herbs contain potent antioxidant compounds that provide significant protection against chronic diseases. These compounds may protect LDL cholesterol from oxidation, inhibit cyclooxygenase and lipoxygenase enzymes, inhibit lipid peroxidation, or have antiviral or antitumor activity.

KEYWORDS: Medicinal value; herbs; antitumor; immune

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