Spices and flavorings have been used as food since ancient times and also as medicines and food preservatives in recent decades. Many spices-such as clove, oregano, thyme, cinnamon, and cumin-have been used to treat infectious diseases or to protect food. They have been proven to have antimicrobial activity against pathogenic fungi and bacteria. Furthermore, secondary metabolites of these spices are known as antimicrobial agents, most of which are considered safe with minimal side effects.

Therefore, spices may be candidates for the discovery and development of new agents against foodborne and human pathogens.

A century ago, during the Spanish flu pandemic (1918-1919), the saying arose: "whoever has sage in the garden, has health in his body!"
In addition to antibacterial and antiviral properties, herbs and spices also contain many bioactive compounds with anti-inflammatory and anticancer properties. Bioactive substances in the diet may also affect the structure of DNA or gene expression. Substances affecting the expression of genes. - short chain fatty acids or group of compounds involved in methylation of DNA strands. Such a diet should not miss the vegetable products rich in compounds having a stimulating effect on the immune system which is directly connected with the control of the anticancer properties [55].

Our own research has shown that Fucoidan - a vegetal sulfated polysaccharide extracted from the brown seaweed - is able to improve vascular remodeling process triggered by immunological stimuli in rat allogenic aorta transplantation model, as well as evaluated potential mechanisms responsible for the observed effects [56].