Effects of turmeric, ginger, cinnamon, and garlic essential oils on HSP70, NFκB, oxidative DNA damage, inflammatory cytokines, and oxidative markers in broiler chickens.

In recent years, the use of natural bioactive compounds derived from spices has garnered significant interest in poultry production due to their potential to modulate immune responses and oxidative stress. An investigation into the roles of spices essential oils (EO) on inflammatory cytokines, HSP70 and oxidative markers of broiler chickens was conducted in this study. Four spices consisting of garlic, ginger, turmeric, and cinnamon were processed to obtain their respective EO.