B.Com (NEP Syllabus) herbal nutrition Unit 3.pdf

🌿 Herbal Nutrition – Study Material
For I Year B.Com Students (Under NEP Syllabus)

Common Paper – Multi-Disciplinary Course

This easy and student-friendly study material is designed for First-Year B.Com students under the National Education Policy (NEP) Syllabus. It serves as a common paper in the Multi-Disciplinary Course, helping students from diverse academic backgrounds understand the fundamentals of herbal nutrition with clarity and confidence.

The material is organized is for the Third unit in a simple and lucid manner to help students grasp the key concepts quickly and prepare effectively for university examinations. Real-life examples, clear explanations, and well-structured points make learning both engaging and practical.

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SEMESTER –I Natural Sciences MLD - HERBAL NUTRITION

Unit III : Nutritional content of common Indian herbs, Phenolic content,
Carotenoids, minerals and essential oils. Significance of common herbs, culinary
herbs, cooking methods of herbs – Basil, Cherril, Chimes, Cilantro, Dill, Mint,
Oregano, Parsley, Rosemary, Sage, Tarrangon, Thyme, Lemongrass.

Nutritional content of common Indian Herbs:
Indian herbs and spices form an integral part of traditional cooking as well as
natural medicine. Besides enhancing flavor, aroma, and color in food, they are
valuable sources of antioxidants, vitamins, minerals, and bioactive
compounds that provide numerous health benefits. Regular consumption of
these herbs can aid digestion, improve immunity, and help prevent chronic
diseases such as diabetes, heart disease, and inflammation-related disorders.
The nutritional composition of these herbs includes:
 Antioxidants – which neutralize harmful free radicals and slow down
cellular aging.
 Vitamins – such as A, C, and K, which support vision, immunity, and
blood health.
 Minerals – like iron, calcium, magnesium, and potassium , essential for
metabolic functions.
 Phytochemicals – plant-based bioactive compounds such as curcumin,
eugenol, thymol, and cineole, which provide therapeutic effects.
Common Indian herbs and their Nutritional Benefit
Turmeric (Curcuma longa)
 Key Nutritional Component: Curcumin – a powerful antioxidant and
anti-inflammatory compound.
 Nutritional Value:
 Rich in dietary fiber, manganese, iron, and vitamin B6.
 Contains volatile oils such as turmerone, atlantone, and zingiberene
that enhance immunity.

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 Health Benefits:
 Acts as a natural anti-inflammatory and pain reliever.
 Strengthens the immune system and supports liver health.
 Promotes healthy digestion and helps in detoxification.
 May help manage arthritis, diabetes, and skin conditions.
Cumin (Cuminum cyminum)
 Key Nutritional Component: Cumin aldehyde and thymol compounds.
 Nutritional Value:
 Contains essential minerals like iron, calcium, magnesium, and
phosphorus.
 Rich in antioxidants and small amounts of vitamins A, C, and E.
 Health Benefits:
 Stimulates the secretion of digestive enzymes and improves
digestion.
 Boosts immunity and metabolism.
 Helps in controlling cholesterol and blood sugar levels.
 Acts as a natural detoxifying agent.
3. Ginger (Zingiber officinale)
 Key Nutritional Component: Gingerol – a bioactive compound with
antioxidant and anti-inflammatory properties.
 Nutritional Value:
 Contains vitamin C, magnesium, potassium, and manganese.
 Provides essential amino acids and small quantities of dietary fiber.
 Health Benefits:
 Improves digestion and relieves nausea and motion sickness.
 Reduces inflammation and muscle pain.

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 Enhances immunity and respiratory health.
 Helps in lowering blood sugar and cholesterol levels.
4. Cardamom (Elettaria cardamomum)
 Key Nutritional Component: Cineole and limonene – known for their
aromatic and antimicrobial properties.
 Nutritional Value:
 Rich in dietary fiber, calcium, potassium, magnesium, and small
amounts of vitamin C.
 Contains essential oils that promote oral and digestive health.
 Health Benefits:
 Acts as a natural detoxifier, flushing out toxins from the body.
 Helps relieve acidity, bloating, and indigestion.
 Improves oral hygiene and freshens breath.
 May help in controlling blood pressure and promoting heart health.

5. Ajwain / Carom Seeds (Trachyspermum ammi)
 Key Nutritional Component: Thymol – an antiseptic and antibacterial
compound.
 Nutritional Value:
 High in essential amino acids and dietary fiber.
 Rich in calcium, iron, and niacin (vitamin B3).
 Contains omega-3 fatty acids in small amounts.
 Health Benefits:
 Promotes digestion and alleviates gas and bloating.
 Acts as a natural remedy for cough, cold, and respiratory issues.
 Possesses antimicrobial and antifungal properties.

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 Strengthens immunity and enhances metab olism.
6. Cinnamon (Cinnamomum verum / Cinnamomum cassia)
 Key Nutritional Component: Cinnamaldehyde – responsible for its
distinct flavor and health benefits.
 Nutritional Value:
 Contains calcium, manganese, iron, and dietary fiber.
 Provides antioxidants such as polyphenols and flavonoids.
 Health Benefits:
 Helps regulate blood sugar by improving insulin sensitivity.
 Lowers cholesterol and supports heart health.
 Possesses antibacterial and antifungal properties.
 Acts as a natural preservative due to its antimicrobial compounds.

Phenolic Content of Common Indian Herbs
Introduction
Phenolic compounds are a large group of naturally occurring bioactive
substances found in plants, herbs, and spices. They are secondary metabolites
that play a crucial role in plant defence against pathogens, pests, and
environmental stress. In human nutrition, phenolic compounds are recognized
for their antioxidant, anti-inflammatory, antimicrobial, and anticancer
properties.
Indian herbs and spices such as turmeric, clove, cinnamon, ginger, and amla
are particularly rich in phenolic compounds, making them valuable components
of both cuisine and traditional medicine systems like Ayurveda. The total
phenolic content (TPC) and the type of phenolics present vary depending on
species, environmental conditions, and processing methods (like drying or
grinding).

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Importance of Phenolic Compounds
 Antioxidant Action: Neutralize harmful free radicals, thereby reducing
oxidative stress and slowing aging and chronic disease progression.
 Anti-inflammatory Effect: Reduce inflammation and support
cardiovascular and metabolic health.
 Antimicrobial Properties: Inhibit the growth of bacteria, fungi, and
viruses naturally.
 Health Promotion: Help prevent diseases such as diabetes, cancer, and
neurodegenerative disorders.
Herbs and Spices with High Phenolic Content
1. Clove (Syzygium aromaticum)
 Major Phenolic Compounds: Eugenol, gallic acid, ellagic acid, ferulic acid.
 Phenolic Content: Among the highest in commonly used spices; rich in
total polyphenols.
 Health Benefits:
 Strong antioxidant and antibacterial properties.
 Protects liver and enhances immune function.
 Used traditionally to relieve toothache and sore throat due to its
antiseptic nature.
2. Cinnamon (Cinnamomum verum / Cinnamomum cassia)
 Major Phenolic Compounds: Gallic acid, catechin, epicatechin, cinnamic
acid, and coumarin.
 Phenolic Content: High; contributes significantly to its antioxidant and
antimicrobial activity.
 Health Benefits:
 Regulates blood sugar levels by improving insulin sensitivity.
 Reduces cholesterol and triglycerides.

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 Has anti-inflammatory and neuroprotective effects.
3. Ginger (Zingiber officinale) – These Compounds are responsible for its
pungency and medicinal value.
 Major Phenolic Compounds: Gallic acid, (+)-catechin, ferulic acid, caffeic
acid, and gingerol derivatives.
 Phenolic Content: High, especially in freeze-dried or fresh ginger;
varies with processing.
 Health Benefits:
 Acts as an anti-inflammatory and antioxidant.
 Supports digestion and relieves nausea.
 Exhibits anti-cancer and cardio-protective properties.
4. Turmeric (Curcuma longa) - : Curcumin, the main phenolic compound, has
been extensively studied for its pharmacological benefits
 Major Phenolic C ompounds: Curcumin, demethoxycurcumin,
bisdemethoxycurcumin, and tannins.
 Phenolic Content: High; responsible for its bright yellow color and potent
antioxidant nature.
 Health Benefits:
 Provides anti-inflammatory and anti-carcinogenic effects.
 Enhances immunity and aids in wound healing.
 Supports liver function and detoxification.
5. Amla / Indian Gooseberry (Phyllanthus emblica) - Amla exhibits both total
phenolic content (TPC) and high flavonoid concentration, contributing to its
therapeutic potency in Ayurveda.
 Major Phenolic Compounds: Gallic acid, ellagic acid, quercetin, and
flavonoids.

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 Phenolic Content: Very high, along with a rich concentration of vitamin
C and tannins.
 Health Benefits:
 Acts as a powerful antioxidant, rejuvenating body tissues.
 Strengthens immunity and supports digestion.
 Protects against oxidative stress, aging, and chronic diseases.
Other Herbs Containing Phenolic Compounds
 Coriander (Coriandrum sativum): Contains caffeic acid and chlorogenic
acid; supports digestion and blood sugar control.
 Dill (Anethum graveolens): Contains coumarins and phenolic acids; acts
as a mild diuretic and antioxidant.
 Acacia species: Rich in condensed tannins and flavonoids with potent
antimicrobial activity.
Phenolic Compounds in Common Indian Herbs
Herb/Spice Major Phenolic Compounds Key Health Benefits
Clove Eugenol, Gallic acid, Quercetin Antioxidant, antimicrobial,
analgesic
Cinnamon Gallic acid, Cinnamic acid,
Catechin
Blood sugar control, heart
health
Ginger Gallic acid, Catechin, Gingerols Anti-inflammatory, digestive aid
Turmeric Curcumin, Tannins Anti-inflammatory, immune
booster
Amla Gallic acid, Ellagic acid,
Flavonoids
Immunity, anti-aging, liver
protection

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Carotenoids and Minerals in Common Indian Herbs
I. Carotenoids in Indian Herbs
Introduction
Carotenoids are naturally occurring pigments responsible for the yellow, orange,
and green coloration of many herbs, fruits, and vegetables. They are important
phytonutrients with strong antioxidant and photo-protective properties. These
compounds play a vital role in protecting the human body against oxidative
stress and related diseases.
In plants, carotenoids help in photosynthesis by protecting chlorophyll from
light-induced damage. In humans, they are known to prevent chronic illnesses
and promote eye and skin health.
Health Benefits of Carotenoids
1. Antioxidant Action: Neutralize harmful free radicals and reduce
oxidative damage.
2. Eye Health: Lutein and zeaxanthin help prevent age-related macular
degeneration and cataracts.
3. Heart Health: Carotenoids lower LDL (bad) cholesterol and improve
cardiovascular function.
4. Cancer Prevention: β-carotene and lycopene reduce the risk of certain
types of cancers through their antioxidant activity.
5. Immune Support: Carotenoids strengthen immune response and
promote overall well-being.
Common Carotenoids Found in Herbs
 β-carotene (Beta-carotene): A precursor to vitamin A, essential for vision
and immunity.
 Lutein: Protects the eyes and skin from UV damage.
 Zeaxanthin: Works with lutein to maintain eye health.
 Lycopene: Offers protection against prostate and heart diseases.

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Examples of Carotenoid-Rich Indian Herbs
1. Coriander Leaves (Coriandrum sativum) - The bright green color of coriander
leaves indicates high carotenoid content.
 Carotenoids Present: β-carotene, lutein, zeaxanthin.
 Nutritional Benefits:
 Acts as a powerful antioxidant.
 Promotes eye health and improves immunity.
 Helps detoxify the body and supports digestion.
2. Curry Leaves (Murraya koenigii) - The strong aroma and green hue of curry
leaves are associated with their high pigment and antioxidant content.
 Carotenoids Present: Lutein and β-carotene in significant amounts.
 Nutritional Benefits:
 Enhances eye and skin health.
 Protects against oxidative stress and aging.
 Supports heart health by lowering cholesterol levels.
3. Mint (Mentha spicata / Spearmint) - Fresh mint leaves are a good dietary
source of carotenoids when used in chutneys, salads, or beverages.
 Carotenoids Present: Lutein, β-carotene, and small quantities of
zeaxanthin.
 Nutritional Benefits:
 Acts as a cooling and refreshing herb rich in antioxidants.
 Supports respiratory and digestive health.
 Contributes to improved eye health and reduced inflammation.
Carotenoid Content in Common Herbs
Herb/Spice Major Carotenoids Key Health Benefits
Coriander Leaves β-carotene, Lutein Eye health, detoxification
Curry Leaves Lutein, β-carotene Heart protection, anti-aging
Mint (Spearmint) Lutein, β-carotene Respiratory support, eye protection

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II. Minerals in Common Indian Herbs
Introduction
Indian herbs and spices are not only known for their flavor and aroma but also
for their rich mineral composition. They are valuable sources of macro-minerals
such as calcium, potassium, magnesium, and phosphorus, as well as trace
elements like zinc, copper, and manganese.
These minerals are essential for maintaining bone strength, nerve function,
enzyme activity, and metabolic balance. Regular consumption of these herbs
helps in fulfilling daily mineral requirements naturally.
Health Importance of Minerals
1. Calcium: Essential for bone and teeth health, and muscle function.
2. Potassium: Maintains fluid balance and regulates blood pressure.
3. Magnesium: Supports enzyme reactions and muscle relaxation.
4. Iron: Required for haemoglobin formation and oxygen transport.
5. Phosphorus: Aids in energy production and bone formation.
6. Trace Elements (Zinc, Copper, and Manganese): Support immune
function, hormone synthesis, and antioxidant defense.
Examples of Mineral-Rich Indian Herbs
1. Cardamom (Elettaria cardamomum) - The presence of magnesium and
potassium makes cardamom an excellent natural electrolyte source.
 Mineral Composition: Potassium, calcium, magnesium, and
phosphorus.
 Health Benefits:
 Regulates blood pressure and heart rhythm.
 Promotes bone health and electrolyte balance.
 Supports metabolism and digestion.

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2. Turmeric (Curcuma longa) - Along with curcumin, turmeric provides
essential minerals that contribute to its therapeutic effects.
 Mineral Composition: Iron, manganese, potassium, and phosphorus.
 Health Benefits:
 Enhances red blood cell formation.
 Supports bone and heart health.
 Aids in energy metabolism and enzyme function.
3. Ginger (Zingiber officinale) - Ginger’s mineral content complements its
bioactive compounds, enhancing its medicinal value.
 Mineral Composition: Calcium, magnesium, and zinc.
 Health Benefits:
 Strengthens bones and muscles.
 Supports immune and metabolic functions.
 Helps in enzyme activation and hormone regulation.
Carotenoid Content in Common Herbs
Herb/Spice Major Minerals Key Health Functions
Cardamom Potassium, Calcium, Magnesium Electrolyte balance, heart health
Turmeric Iron, Manganese, Phosphorus Energy metabolism, bone health
Ginger Calcium, Magnesium, Zinc Bone strength, immune support

Essential Oils from Common Indian Herbs
Introduction
Essential oils are concentrated, volatile, and aromatic compounds extracted
from various parts of plants such as leaves, roots, rhizomes, seeds, or flowers.
These oils capture the plant’s natural essence and possess significant
nutritional, medicinal, aromatic, and therapeutic properties. Essential oils from

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Indian herbs play a vital role in traditional healing systems, modern
aromatherapy, and food and cosmetic industries.
The extraction is commonly done through steam distillation, cold pressing, or
solvent extraction, depending on the nature of the plant material.
Essential oils from Indian herbs are widely used in Ayurvedic medicine,
aromatherapy, cosmetics, food flavouring, and natural health care. They
combine aroma, nutrition, and medicine, offering holistic wellness benefits —
from enhancing immunity and digestion to promoting healthy skin.
A. Ginger Essential Oil
 Botanical Source: Zingiber officinale
 Plant Characteristics: A perennial herb indigenous to the tropical
rainforests of India, with narrow green leaves and yellow flowers. The
rhizome (underground stem) is the main part used.
 Extraction Method: Steam distillation of the rhizome.
 Physical Properties: Thin, pale yellow liquid with a strong, warm, spicy
fragrance similar to pepper.
 Chemical Comp onents: Zingiberene, β-sesquiphellandrene, and
camphene.
 Medicinal & Nutritional Benefits:
 Promotes digestion and relieves nausea.
 Has anti-inflammatory, antioxidant, and antimicrobial effects.
 Used in tea, herbal formulations, and traditional Indian cuisine.
 Provides relief from joint and muscle pain.
B. Garlic Essential Oil
 Botanical Source: Allium sativum
 Plant Characteristics: A bulbous plant grown underground, commonly
used as a spice and medicinal herb.
 Extraction Method: Steam distillation of crushed garlic bulbs.

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 Physical Properties: Thin yellow to orange-coloured oil with a strong
pungent aroma.
 Chemical Components: Diallyl disulfide, diallyl trisulphide, and allicin.
 Medicinal & Nutritional Benefits:
 Exhibits powerful antibacterial, antifungal, and antiviral properties.
 Helps in reducing cholesterol and improving cardiovascular health.
 Strengthens immunity and fights infections.
 Widely used in food formulations, herbal tonics, and natural
remedies.
C. Basil Essential Oil
 Botanical Source: Ocimum basilicum
 Plant Characteristics: Aromatic herb with oval-shaped green leaves and
small white flowers. Several species exist, including Sweet Basil and Holy
Basil (Tulsi).
 Extraction Method: Steam distillation of leaves and twigs.
 Physical Properties: Colourless to pale yellow oil with a sweet, spicy
aroma.
 Chemical Components: Linalool, eugenol, methyl chemical.
 Medicinal & Nutritional Benefits:
 Acts as a natural expectorant—useful for coughs, colds, and sinus
congestion.
 Soothes muscle pain and skin irritations.
 Has antibacterial and anti-inflammatory effects.
 Can be ingested, inhaled, or applied topically for wellness benefits.
D. Turmeric Essential Oil
 Botanical Source: Curcuma longa
 Plant Characteristics: Rhizomatous herbaceous plant widely cultivated
in India for its medicinal rhizome.
 Extraction Method: Steam distillation of turmeric roots.

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 Physical Properties: Pale yellow to reddish-brown oil with a spicy
fragrance.
 Chemical Components: Curcumin, ar-turmerone, and zingiberene.
 Medicinal & Nutritional Benefits:
 Rich in antiparasitic, anti-allergic, and antimicrobial properties.
 Helps in digestive health and relieves inflammation.
 Topically used in skincare to heal wounds, lighten scars, and treat
acne.
 Added to cosmetics, supplements, and medicinal formulations for
enhanced effect.
E. Onion Essential Oil
 Botanical Source: Allium cepa
 Plant Characteristics: A bulbous plant used extensively in Indian
cooking and herbal medicine.
 Extraction Method: Steam distillation of onion bulbs.
 Physical Properties: Pungent, light yellow oil with a characteristic odour.
 Chemical Components: Disulfide, trisulphides, and allicin derivatives.
 Medicinal & Nutritional Benefits:
 Known for its antibacterial, antifungal, and cleansing properties.
 Improves skin health by treating blemishes and spots.
 Strengthens hair roots, reduces dandruff, prevents premature
greying, and promotes hair growth.
 Used in cosmetics, hair oils, and food preservation.
F. Bay Leaf Essential Oil
 Botanical Source: Laurus nobilis
 Plant Characteristics: Evergreen shrub with aromatic leaves commonly
used as a culinary spice.

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 Extraction Method: Steam distillation of dried leaves.
 Physical Properties: Yellow to greenish liquid with a strong, spicy aroma.
 Chemical Components: Eucalyptol, eugenol, and linalool.
 Medicinal & Nutritional Benefits:
 Has antimicrobial, insecticidal, and anti-inflammatory properties.
 Used in massage oils, vaporizers, fumigants, and skin ointments.
 Improves respiratory health and reduces muscular tension.
Culinary Herbs and their Cooking Methods
Introduction
Culinary herbs are aromatic plants used primarily to enhance the flavor, aroma,
and appearance of food. Unlike spices (which are derived from roots, seeds, or
bark), herbs are typically obtained from the green leafy parts of plants.
They are used fresh or dried, and though added in small quantities, they play a
vital role in elevating the taste, nutrition, and visual appeal of dishes.
Culinary herbs are widely used ac ross global cuisines such as Indian,
Mediterranean, Thai, and Western, not only for their taste but also for their
antioxidant, antimicrobial, and digestive properties.
Common Culinary Herbs
1. Basil (Ocimum basilicum)
 Flavor Profile: Sweet, slightly peppery, and aromatic.
 Culinary Use: Commonly used in Italian dishes (pasta, pesto, pizzas) and
Thai curries.
 Health Benefits: Aids digestion, reduces inflammation, and supports
heart health.
Cooking Method:
 Fresh basil should be added at the end of cooking or as a garnish to
preserve its flavor and aroma.

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 Dried basil can be added early in the cooking process (especially in sauces
and soups) since it releases flavor slowly.
 Excellent for seasoning vegetables, salad greens, green beans, peas, and
potatoes.
2. Cilantro / Coriander (Coriandrum sativum)
 Flavor Profile: Citrusy and slightly tangy with a distinct aroma.
 Culinary Use: Widely used in Indian chutneys, Mexican salsa, Thai
curries, and Chinese dishes.
 Health Benefits: Rich in antioxidants, vitamin C, and digestive enzymes.
Cooking Method:
 Add during cooking for a subtle flavor or as a final garnish for a fresh,
bright taste.
 Commonly used in salads, tacos, soups, chicken, and seafood dishes.
3. Dill (Anethum graveolens)
 Flavor Profile: Pungent, tangy, with a hint of sweetness.
 Culinary Use: Prominent in Mediterranean and European cuisines. Used
in pickling (dill pickles) and seasoning fish.
 Health Benefits: Promotes digestion and has antibacterial properties.
Cooking Method:
 Add fresh dill near the end of cooking or use as a garnish.
 Dried dill can be used in marinades, soups, or canning recipes.
4. Oregano (Origanum vulgare)
 Flavor Profile: Earthy, warm, and slightly peppery.
 Culinary Use: A key ingredient in Italian, Greek, and Mexican cuisines—
used in pizza, pasta sauces, and grilled meats.
 Health Benefits: Contains antioxidants and helps fight inflammation.

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Cooking Method:
 Dried oregano works well for long cooking processes like stews and
sauces.
 Fresh oregano is best used sparingly to avoid overpowering other flavors.
 Pairs well with citrus (lemon) and meats like lamb, chicken, and pork.
5. Mint (Mentha species)
 Flavor Profile: Cool, sweet, and refreshing.
 Culinary Use: Used in chutneys, teas, desserts, and as garnish in Indian
and Middle Eastern dishes.
 Health Benefits: Aids digestion, relieves nausea, and refreshes breath.
Cooking Method:
 Use fresh mint to garnish or flavor drinks, desserts, and salads.
 Add to meat dishes like lamb and fish for a cooling balance.
 Mint should be added at the end to preserve its aroma.
6. Parsley (Petroselinum crispum)
 Flavor Profile: Mild, clean, and slightly peppery.
 Culinary Use: Used in sauces, soups, salads, and as a garnish.
 Health Benefits: Rich in vitamin K and antioxidants; supports bone
health.
Cooking Method:
 Add fresh parsley toward the end of cooking or sprinkle before serving.
 Combines well with beef, chicken, seafood, and potatoes.
7. Rosemary (Rosmarinus officinalis)
 Flavor Profile: Strong, pine-like, and aromatic.
 Culinary Use: Excellent for roasted meats, potatoes, and Mediterranean
breads.

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 Health Benefits: Enhances memory and has anti-inflammatory effects.
Cooking Method:
 Use sparingly as it can overpower dishes.
 Chop finely and add to roasted vegetables, poultry, or lamb.
 Add early in cooking to infuse its deep aroma.
8. Sage (Salvia officinalis)
 Flavor Profile: Slightly bitter, earthy, and minty.
 Culinary Use: Common in European cuisine—used in stuffing, sausages,
and poultry dishes.
 Health Benefits: Aids digestion and improves memory.
Cooking Method:
 Add early in soups and stews to release flavor.
 Whole stems can be used like bay leaves and removed before serving.
 Pairs beautifully with pork, veal, and poultry.
9. Tarragon (Artemisia dracunculus)
 Flavor Profile: Sweet, with hints of licorice and lemon.
 Culinary Use: Common in French cuisine, especially in béarnaise sauce
and with chicken or fish.
 Health Benefits: Stimulates appetite and aids digestion.
Cooking Method:
 Add near the end of cooking to preserve aroma.
 Works well in creamy sauces, mushroom dishes, and tomato-based meals.
10. Thyme (Thymus vulgaris)
 Flavor Profile: Earthy, subtle, and aromatic.
 Culinary Use: Versatile herb used in soups, stews, bread, and roasted
meats.

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 Health Benefits: Supports respiratory health and fights infections.
Cooking Method:
 Can be added at any stage of cooking.
 Whole sprigs can flavor soups and removed later.
 Excellent for seafood, pork, poultry, and vegetables.
11. Lemongrass (Cymbopogon citratus)
 Flavor Profile: Citrusy, lemony, and slightly floral.
 Culinary Use: Common in Thai, Vietnamese, and Indian curries and
soups.
 Health Benefits: Promotes digestion and relieves stress.
Cooking Method:
 Use whole crushed stalks to infuse flavor in soups and curries, then
remove.
 Finely mince or pound into pastes for stir-fries, marinades, and sauces.
12. Chervil (Anthriscus cerefolium)
 Flavor Profile: Mild, delicate, with a hint of anise or licorice.
 Culinary Use: Popular in French cuisine; enhances eggs, seafood, and
light sauces.
 Health Benefits: Aids digestion and detoxification.
Cooking Method:
 Add at the very end of cooking to preserve its delicate flavor.
 Use as a final garnish or finishing touch to maintain aroma and freshness.

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I B.Com Gen / PA / CS – Herbal Nutrition Notes (NEP Syllabus) – Dr. Subha Subramanian
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PART – A (2 Marks Questions)
1. Define herbs.
2. What are culinary herbs?
3. Mention any two nutritional components present in Indian herbs.
4. Name two common Indian herbs rich in antioxidants.
5. What is curcumin and in which herb is it found?
6. State one health benefit of turmeric.
7. Name one major bioactive compound present in ginger.
8. Mention any two minerals found in cardamom.
9. What are phenolic compounds?
10. Give any two examples of herbs with high phenolic content.
11. Mention the phenolic compound responsible for the aroma of clove.
12. What are carotenoids?
13. List any two carotenoids commonly found in herbs.
14. Name two carotenoid-rich Indian herbs.
15. What is the main function of β-carotene in the human body?
16. Name two essential minerals found in turmeric.
17. Mention the extraction method commonly used for essential oils.
18. State two health benefits of ginger essential oil.
19. What is the chemical component responsible for the pungent smell of garlic oil?
20. Name any two culinary herbs used in Italian cuisine.
21. When should fresh basil be added while cooking?
22. Mention one health benefit of oregano.
23. What is the key flavor characteristic of rosemary?
24. Define essential oils.
25. Mention any two uses of essential oils in daily life.
26. Name two herbs commonly used as garnishing agents.
27. Which herb is called “sweet basil”?
28. Give two health benefits of mint.
29. Which part of the plant is used to extract turmeric essential oil?
30. Mention one difference between fresh and dried herbs in cooking.
PART – B (5 Marks Questions)
1. Explain the nutritional composition of common Indian herbs.

21. B.Com General – I Year – HERBAL NUTRITION
I B.Com Gen / PA / CS – Herbal Nutrition Notes (NEP Syllabus) – Dr. Subha Subramanian
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2. Discuss the health benefits of turmeric.
3. Write a short note on phenolic content and its significance in human health.
4. Explain any three herbs rich in phenolic compounds.
5. Discuss the health benefits and carotenoid content of coriander and curry leaves.
6. Explain the role of minerals present in Indian herbs.
7. Write short notes on any two essential oils obtained from Indian herbs.
8. Discuss the importance and uses of culinary herbs in cooking.
9. Write a note on basil and its cooking method.
10. Explain the culinary uses and health benefits of mint.
11. Discuss how carotenoids contribute to health.
12. Explain the methods of cooking herbs with suitable examples.
13. Describe the importance of phenolic compounds in herbs.
14. Write short notes on ginger and cardamom – nutritional and medicinal value.
15. Explain the functions of minerals like calcium, magnesium, and potassium in
herbs.
16. Describe the role of essential oils in Ayurveda and aromatherapy.
17. Write a short note on lemongrass and its cooking applications.
18. Explain the importance of fresh vs. dried herbs in cooking.
19. Describe the culinary importance of rosemary, thyme, and sage.
20. Explain how Indian herbs contribute to immune support and digestion.
PART – C (10 Marks Questions)
1. Explain in detail the nutritional content, phenolic compounds, carotenoids,
minerals, and essential oils of common Indian herbs.
2. Describe the role and health significance of phenolic compounds found in Indian
herbs with examples.
3. Explain the types, functions, and health benefits of carotenoids and minerals in
common herbs.
4. Discuss the composition, extraction methods, and uses of essential oils obtained
from Indian herbs.
5. Elaborate on culinary herbs – their characteristics, examples, and cooking
methods.
6. Describe the importance of Indian herbs in nutrition, health, and traditional
medicine.

22. B.Com General – I Year – HERBAL NUTRITION
I B.Com Gen / PA / CS – Herbal Nutrition Notes (NEP Syllabus) – Dr. Subha Subramanian
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7. Explain the bioactive compounds in turmeric, ginger, and clove and their
significance.
8. Discuss the therapeutic and nutritional importance of carotenoid- and mineral-
rich herbs like mint, coriander, and curry leaves.
9. Elaborate on the role of essential oils in human health with examples of basil,
garlic, and turmeric oils.
10. Describe the cooking methods and flavor profiles of various culinary herbs such
as basil, oregano, thyme, rosemary, and sage.
11. Explain the relationship between phytochemicals and health benefits of Indian
herbs.
12. Discuss the combined role of phenolics, carotenoids, and minerals in promoting
overall well-being.
13. Write detailed notes on herbs as a source of antioxidants and immunity boosters.
14. Explain the culinary, medicinal, and nutritional significance of herbs in daily
diet.
15. Discuss in detail how herbs enhance flavor, aroma, and health value in Indian
cooking.
DISTINGUISH BETWEEN – QUESTIONS
1. Distinguish between herbs and spices.
2. Distinguish between fresh herbs and dried herbs.
3. Distinguish between phenolic compounds and carotenoids.
4. Distinguish between essential oils and fixed oils.
5. Distinguish between culinary herbs and medicinal herbs.
6. Distinguish between turmeric and ginger.
7. Distinguish between clove and cinnamon.
8. Distinguish between basil and mint.
9. Distinguish between rosemary and thyme.