The supplement provides a review of the health benefits of herbs and spices for medical and health professionals. It was developed by the University of Wollongong in collaboration with the National Centre of Excellence in Functional Foods. Key academics and clinicians reviewed the health aspects of herbs and spices using scientific methods and guidelines. The supplement was supported by an educational grant from Gourmet Garden and is based on evidence from various studies. Herbs and spices have a long history of use in traditional medicine and are now being studied for their potential health benefits. They are considered functional foods, which provide health benefits beyond basic nutrition. The supplement discusses the health benefits of herbs and spices in areas such as cardiovascular disease, cancer, mental health, and type 2 diabetes. It also addresses the role of herbs and spices in public health and dietary implications. The supplement highlights the antioxidant properties of herbs and spices, particularly their potential to reduce oxidative modification of low-density lipoprotein cholesterol, which is linked to atherosclerosis. There is level III-3 evidence that consuming a half to one clove of garlic daily may lower cholesterol by up to 9%. Level III-1 evidence suggests that 7.2 g of aged garlic extract may have anticlotting effects and modest reductions in blood pressure. Herbs and spices may also have chemopreventive effects against cancer, with some studies showing potential benefits. However, there is limited evidence for their effects on type 2 diabetes, with the best evidence being for ginseng. The supplement also discusses the potential of herbs and spices in mental health and cognition, with some evidence suggesting that certain herbs may improve cognitive function. The supplement concludes that while there is some evidence for the health benefits of herbs and spices, more research is needed to confirm these effects and to understand their mechanisms of action. It emphasizes the importance of further studies to determine the safety, optimal dosage, and bioavailability of herbs and spices as potential chemopreventive agents.The supplement provides a review of the health benefits of herbs and spices for medical and health professionals. It was developed by the University of Wollongong in collaboration with the National Centre of Excellence in Functional Foods. Key academics and clinicians reviewed the health aspects of herbs and spices using scientific methods and guidelines. The supplement was supported by an educational grant from Gourmet Garden and is based on evidence from various studies. Herbs and spices have a long history of use in traditional medicine and are now being studied for their potential health benefits. They are considered functional foods, which provide health benefits beyond basic nutrition. The supplement discusses the health benefits of herbs and spices in areas such as cardiovascular disease, cancer, mental health, and type 2 diabetes. It also addresses the role of herbs and spices in public health and dietary implications. The supplement highlights the antioxidant properties of herbs and spices, particularly their potential to reduce oxidative modification of low-density lipoprotein cholesterol, which is linked to atherosclerosis. There is level III-3 evidence that consuming a half to one clove of garlic daily may lower cholesterol by up to 9%. Level III-1 evidence suggests that 7.2 g of aged garlic extract may have anticlotting effects and modest reductions in blood pressure. Herbs and spices may also have chemopreventive effects against cancer, with some studies showing potential benefits. However, there is limited evidence for their effects on type 2 diabetes, with the best evidence being for ginseng. The supplement also discusses the potential of herbs and spices in mental health and cognition, with some evidence suggesting that certain herbs may improve cognitive function. The supplement concludes that while there is some evidence for the health benefits of herbs and spices, more research is needed to confirm these effects and to understand their mechanisms of action. It emphasizes the importance of further studies to determine the safety, optimal dosage, and bioavailability of herbs and spices as potential chemopreventive agents.