Guardado en:
| Autores principales: | , , , , , |
|---|---|
| Formato: | Preprint |
| Publicado: |
2024
|
| Materias: | |
| Acceso en línea: | https://arxiv.org/abs/2410.17286 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|
| _version_ | 1866912083151421440 |
|---|---|
| author | Kaur, Rishemjit Zhang, Shuchen Berwal, Bhavika Ray, Sonalika Kumar, Ritesh Varshney, Lav R. |
| author_facet | Kaur, Rishemjit Zhang, Shuchen Berwal, Bhavika Ray, Sonalika Kumar, Ritesh Varshney, Lav R. |
| contents | Herbs and spices each contain about 3000 phytochemicals on average and there is much traditional knowledge on their health benefits. However, there is a lack of systematic study to understand the relationship among herbs and spices, their phytochemical constituents, their potential health benefits, and their usage in regional cuisines. Here we use a network-based approach to elucidate established relationships and predict novel associations between the phytochemicals present in herbs and spices with health indications. Our top 100 inferred indication-phytochemical relationships rediscover 40% known relationships and 20% that have been inferred via gene-chemical interactions with high confidence. The remaining 40% are hypotheses generated in a principled way for further experimental investigations. We also develop an algorithm to find the minimum set of spices needed to cover a target group of health conditions. Drawing on spice usage patterns in several regional Indian cuisines, and a copy-mutate model for regional cuisine evolution, we characterize the spectrum of health conditions covered by existing regional cuisines. The spectrum of health conditions can expand through the nationalization/globalization of culinary practice. |
| format | Preprint |
| id |
arxiv_https___arxiv_org_abs_2410_17286 |
| institution | arXiv |
| publishDate | 2024 |
| record_format | arxiv |
| spellingShingle | From Phytochemicals to Recipes: Health Indications and Culinary Uses of Herbs and Spices Kaur, Rishemjit Zhang, Shuchen Berwal, Bhavika Ray, Sonalika Kumar, Ritesh Varshney, Lav R. Physics and Society Herbs and spices each contain about 3000 phytochemicals on average and there is much traditional knowledge on their health benefits. However, there is a lack of systematic study to understand the relationship among herbs and spices, their phytochemical constituents, their potential health benefits, and their usage in regional cuisines. Here we use a network-based approach to elucidate established relationships and predict novel associations between the phytochemicals present in herbs and spices with health indications. Our top 100 inferred indication-phytochemical relationships rediscover 40% known relationships and 20% that have been inferred via gene-chemical interactions with high confidence. The remaining 40% are hypotheses generated in a principled way for further experimental investigations. We also develop an algorithm to find the minimum set of spices needed to cover a target group of health conditions. Drawing on spice usage patterns in several regional Indian cuisines, and a copy-mutate model for regional cuisine evolution, we characterize the spectrum of health conditions covered by existing regional cuisines. The spectrum of health conditions can expand through the nationalization/globalization of culinary practice. |
| title | From Phytochemicals to Recipes: Health Indications and Culinary Uses of Herbs and Spices |
| topic | Physics and Society |
| url | https://arxiv.org/abs/2410.17286 |