Spices and Huntington's disease

R. Balakrishnan, T. Manivasagam, A. Justin Thenmozhi, Mohamed Musthafa Essa, N. Elangovan*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter


Spices are used as flavouring and scrumptious agents that exhibit a wide range of pharmacological activities. The Indian spices add aroma and fragrance to foods. A few spices and contain many important chemical constituents in the form of essential oils, oleoresin, oleogu and resins, which are used for health and medicinal purposes. Central nervous system disorders are of greater importance and it has been evident in traditional books that spices can protect and cure neuronal ailments. Many spices found in India such as turmeric, pepper, ginger, cloves, cinnamon, onion, garlic and nutmeg are used for culinary purpose and have been found to have reported specific activities against brain disorders. This review focuses on the importance of spices in therapeutics of Huntington's disease by targeting mitochondrial and proteasome dysfunction, oxidative stress, inflammation and apoptosis.

Original languageEnglish
Title of host publicationFood for Huntington's Disease
PublisherNova Science Publishers, Inc.
Number of pages18
ISBN (Electronic)9781536138559
ISBN (Print)9781536138542
Publication statusPublished - Apr 16 2018


  • Huntington's disease
  • Indian spices
  • Mitochondrial dysfunction
  • Neurodegenerative disorders
  • Oxidative stress

ASJC Scopus subject areas

  • Health Professions(all)
  • Medicine(all)


Dive into the research topics of 'Spices and Huntington's disease'. Together they form a unique fingerprint.

Cite this