Bioactive compounds from spices and herbs play an important role to immunize our body system. From ancient time they are used as Ayurvedic medicine. This review mainly focuses on to the traditional medicinal uses of spices and herbs as per Ayurveda and their efficacy as a natural potent antioxidant and antimicrobial agents over synthetic one. The chemical component of essential oils were analysed by GC-MS and GC-FID techniques. Antioxidant activity was confirmed by different assays like DPPH assay, FRAP assay, ABTS assay, Hydroxy radical scavenging assay, NO scavenging assay etc. Quantitative estimation of phenol and flavonoid from different solvent extracts revealed the proportional relationship between concentration of polyphenols and antioxidant activity. Zone of inhibition (in mm), MIC and MBC were measured to assess the antimicrobial activity against different pathogens like Escherichia coli, Staphylococcus aureus, Staphylococcus epidermidis, Bacillus subtilis, Bacillus cereus, Pseudomonas aeruginosa, Streptococcus pyogensis etc. Spices and herbs can be used as potent and safe Ayurvedic drug along with their use in cooking and seasoning different foods.
Key words: Spices, Herbs, Ayurvedic, Phytochemicals, Antioxidant activity, Antimicrobial activity
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