Antiinflammatory and Antiarthritic Activities of Some Foods and Spices

Abstract Green herbs and seeds of fenugreek ( Trigonella foenum-graecum Linn.), rhizomes of turmeric ( Curcuma longa Linn.,) and ginger ( Zingiber officinale Roscoe) used as foods and spices in many Asian countries are claimed to be useful in relieving pain, inflammation, and arthritis. This review describes the scientific data evaluating these claims. Fatty acids, flavonoids, saponins, alkaloids (trigonelline), and galactomannans present in different extracts of fenugreek exhibited significant analgesic, antiinflammatory, and antiarthritic activities. Curcumins in turmeric are responsible for the antiarthritic activity, which acts by inhibiting reactive oxygen species, cyclo-oxygenase, lipooxygenase, and inducible nitric oxide synthase. [6]-Gingerol and [6]-shogaol present in ginger inhibit the release of inflammatory mediators such as interleukins (IL-1β, IL-6, IL-15), tumor necrosis factor-α (TNF-α), and nuclear factor kappaB (NF-κB). Some clinical studies also established their usefulness in the battle against arthritis. Hence, their regular use might bring relief to people suffering from pain, inflammation, and arthritis.