§ · Glossary
The compounds inside the spice
What turmeric actually does. Why pepper makes it work. The molecules behind the rituals — explained by AI Naani and AI Daadi, indigenous knowledge first, peer-reviewed science second.
polyphenol
Curcumin
The principal yellow polyphenol in turmeric, studied for its anti-inflammatory and antioxidant action.
Crocin
The carotenoid pigment in saffron behind its colour and the focus of clinical research on mood and cognition.
Tannins
Astringent polyphenols found in fruit peels, tea, and many barks — used traditionally to tone the gut and skin.
Carotenoids
Yellow-to-red plant pigments that act as precursors to vitamin A and as antioxidants protecting cells from oxidative stress.
Flavonoids
A broad family of plant polyphenols with antioxidant and anti-inflammatory activity studied across cardiometabolic and cellular health.
Quercetin
A flavonoid in onions, apples, and capers studied for antihistamine, antioxidant, and vascular effects.
Lycopene
The red carotenoid in tomato and watermelon, studied for cardiovascular and prostate-health benefits.
Beta-carotene
A provitamin A carotenoid abundant in orange and green vegetables, supporting vision and antioxidant defence.
Lutein
A xanthophyll carotenoid concentrated in leafy greens, well-studied for eye and macular health.
Resveratrol
A stilbenoid polyphenol in grape skins and berries studied for cardiovascular and longevity-related pathways.
Rosmarinic acid
A polyphenol abundant in rosemary, basil, and mint family herbs, studied for antioxidant and antiallergic action.
Catechins
The principal polyphenols in green tea and cocoa, including EGCG — studied for metabolic and cardiovascular health.
phenolic
Gingerol
The pungent phenolic compound in fresh ginger, responsible for its warmth and digestive effects.
Marmelosin
A coumarin derivative concentrated in bael fruit, traditionally linked to its digestive and antispasmodic uses.
Pectin
A soluble fibre in fruit that supports digestive regularity and helps modulate cholesterol absorption.
alkaloid
Piperine
The alkaloid in black pepper that gives heat and dramatically increases the bioavailability of curcumin and other nutrients.
Trigonelline
An alkaloid in fenugreek studied for its effects on blood sugar regulation and lipid metabolism.
Capsaicin
The alkaloid that gives chillies their heat and is studied for metabolic and pain-modulation effects.
essential oil
Eugenol
The aromatic phenylpropanoid in clove and cinnamon, prized in dentistry and traditional remedies for its anaesthetic and antimicrobial action.
Cinnamaldehyde
The compound that gives cinnamon its signature scent and most of its blood-sugar and antimicrobial effects in trials.
Cuminaldehyde
The aromatic aldehyde that defines cumin's smell and drives much of its digestive and antimicrobial reputation.
Anethole
The sweet, liquorice-like compound in fennel and star anise, traditionally used as a digestive carminative.
Myristicin
The defining aromatic of nutmeg — warming and psychoactive at high doses, gently calming at culinary doses.
Allicin
The sulphur compound released when garlic is crushed, behind much of its antimicrobial and cardiovascular action.
Menthol
The cooling terpenoid in mint that soothes digestion, opens airways, and provides topical relief.
Thymol
The antiseptic phenol in thyme and ajwain, traditionally used for digestive and respiratory complaints.
Carvacrol
An aromatic phenol in oregano and ajwain with strong antimicrobial and anti-inflammatory activity in studies.
adaptogen
terpene