Nation-Based Occurrence and Endogenous Biological Reduction of Mycotoxins in Medicinal Herbs and Spices

PubMed Central

Do, Kee Hun; An, Tae Jin; Oh, Sang-Keun; Moon, Yuseok

2015-01-01

Medicinal herbs have been increasingly used for therapeutic purposes against a diverse range of human diseases worldwide. Moreover, the health benefits of spices have been extensively recognized in recent studies. However, inevitable contaminants, including mycotoxins, in medicinal herbs and spices can cause serious problems for humans in spite of their health benefits. Along with the different nation-based occurrences of mycotoxins, the ultimate exposure and toxicities can be diversely influenced by the endogenous food components in different commodities of the medicinal herbs and spices. The phytochemicals in these food stuffs can influence mold growth, mycotoxin production and biological action of the mycotoxins in exposed crops, as well as in animal and human bodies. The present review focuses on the occurrence of mycotoxins in medicinal herbs and spices and the biological interaction between mold, mycotoxin and herbal components. These networks will provide insights into the methods of mycotoxin reduction and toxicological risk assessment of mycotoxin-contaminated medicinal food components in the environment and biological organisms. PMID:26473926

Emerging Trends in Microwave Processing of Spices and Herbs.

PubMed

Rahath Kubra, Ismail; Kumar, Devender; Jagan Mohan Rao, Lingamallu

2016-10-02

Today, spices are integral part of our food as they provide sensory attributes such as aroma, color, flavour and taste to food. Further their antimicrobial, antioxidant, pharmaceutical and nutritional properties are also well known. Since spices are seasonal so their availability can be extended year round by adopting different preservation techniques. Drying and extraction are most important methods for preservation and value addition to spices. There are different techniques for drying of spices with their own advantages and limitations. A novel, non-conventional technique for drying of spices is use of microwave radiation. This technique proved to be very rapid, and also provide a good quality product. Similarly, there are a number of non-conventional extraction methods in use that are all, in principle, solid-liquid extractions but which introduce some form of additional energy to the process in order to facilitate the transfer of analytes from sample to solvent. This paper reviews latest advances in the use of microwave energy for drying of spices and herbs. Also, the review describes the potential application of microwave energy for extraction of essential oil/bioactive components from spices and herbs and the advantages of microwave-assisted process over the other extraction processes generally employed for extraction. It also showcases some recent research results on microwave drying/extraction from spices and herbs.

Health benefits of herbs and spices: the past, the present, the future.

PubMed

Tapsell, Linda C; Hemphill, Ian; Cobiac, Lynne; Patch, Craig S; Sullivan, David R; Fenech, Michael; Roodenrys, Steven; Keogh, Jennifer B; Clifton, Peter M; Williams, Peter G; Fazio, Virginia A; Inge, Karen E

2006-08-21

Herbs and spices have a traditional history of use, with strong roles in cultural heritage, and in the appreciation of food and its links to health. Demonstrating the benefits of foods by scientific means remains a challenge, particularly when compared with standards applied for assessing pharmaceutical agents. Pharmaceuticals are small-molecular-weight compounds consumed in a purified and concentrated form. Food is eaten in combinations, in relatively large, unmeasured quantities under highly socialised conditions. The real challenge lies not in proving whether foods, such as herbs and spices, have health benefits, but in defining what these benefits are and developing the methods to expose them by scientific means. The place of herbs and spices in the diet needs to be considered in reviewing health benefits. This includes definitions of the food category and the way in which benefits might be viewed, and therefore researched. Research may focus on identifying bioactive substances in herbs and spices, or on their properties as a whole food, and/or be set in the context of a dietary cuisine. The antioxidant properties of herbs and spices are of particular interest in view of the impact of oxidative modification of low-density lipoprotein cholesterol in the development of atherosclerosis. There is level III-3 evidence (National Health and Medical Research Council [NHMRC] levels of evidence) that consuming a half to one clove of garlic (or equivalent) daily may have a cholesterol-lowering effect of up to 9%. There is level III-1 evidence that 7.2 g of aged garlic extract has been associated with anticlotting (in-vivo studies), as well as modest reductions in blood pressure (an approximate 5.5% decrease in systolic blood pressure). A range of bioactive compounds in herbs and spices have been studied for anticarcinogenic properties in animals, but the challenge lies in integrating this knowledge to ascertain whether any effects can be observed in humans, and within defined cuisines. Research on the effects of herbs and spices on mental health should distinguish between cognitive decline associated with ageing and the acute effects of psychological and cognitive function. There is level I and II evidence for the effect of some herbal supplements on psychological and cognitive function. There is very limited scientific evidence for the effects of herbs and spices on type 2 diabetes mellitus, with the best evidence being available for the effect of ginseng on glycaemia, albeit based on four studies. More research is required, particularly examining the effects of chronic consumption patterns. With increasing interest in alternatives to non-steroidal anti-inflammatory agents in the management of chronic inflammation, research is emerging on the use of food extracts. There is level II evidence for the use of ginger in ameliorating arthritic knee pain; however, the improvement is modest and the efficacy of ginger treatment is ranked below that of ibuprofen. More definitive research is required. Recommendations for intakes of food in the Australian guide to healthy eating do not yet include suggested intakes of herbs and spices. Future consideration should be given to including more explicit recommendations about their place in a healthy diet. In addition to delivering antioxidant and other properties, herbs and spices can be used in recipes to partially or wholly replace less desirable ingredients such as salt, sugar and added saturated fat in, for example, marinades and dressings, stir-fry dishes, casseroles, soups, curries and Mediterranean-style cooking. Vegetable dishes and vegetarian options may be more appetising when prepared with herbs and spices. As several metabolic diseases and age-related degenerative disorders are closely associated with oxidative processes in the body, the use of herbs and spices as a source of antioxidants to combat oxidation warrants further attention. Immediate studies should focus on validating the antioxidant capacity of herbs and spices after harvest, as well as testing their effects on markers of oxidation. This will work in parallel with clinical trials that are aiming to establish antioxidants as mediators of disease prevention. From a dietary perspective, the functionality of herbs and spices will be exposed through consideration of their properties as foods. As with most foods, the real benefits of including them in the diet are likely to emerge with a better understanding of the attributes of health that are best supported by food, and in methodological developments addressing the evidence base for their effects. These developments are well underway through evidence-based frameworks for substantiating health claims related to foods. At present, recommendations are warranted to support the consumption of foods rich in bioactive components, such as herbs and spices. With time, we can expect to see a greater body of scientific evidence supporting the benefits of herbs and spices in the overall maintenance of health and protection from disease.

27 CFR 24.195 - General.

Code of Federal Regulations, 2010 CFR

2010-04-01

... natural herbs, spices, fruit juices, natural aromatics, natural essences or other natural flavoring, in... natural wine the flavor of another but may be used with herbs or spices to produce a wine having a...

27 CFR 24.195 - General.

Code of Federal Regulations, 2011 CFR

2011-04-01

... natural herbs, spices, fruit juices, natural aromatics, natural essences or other natural flavoring, in... natural wine the flavor of another but may be used with herbs or spices to produce a wine having a...

Inhibition of protein glycation by extracts of culinary herbs and spices.

PubMed

Dearlove, Rebecca P; Greenspan, Phillip; Hartle, Diane K; Swanson, Ruthann B; Hargrove, James L

2008-06-01

We tested whether polyphenolic substances in extracts of commercial culinary herbs and spices would inhibit fructose-mediated protein glycation. Extracts of 24 herbs and spices from a local supermarket were tested for the ability to inhibit glycation of albumin. Dry samples were ground and extracted with 10 volumes of 50% ethanol, and total phenolic content and ferric reducing antioxidant potential (FRAP) were measured. Aliquots were incubated in triplicate at pH 7.4 with 0.25 M fructose and 10 mg/mL fatty acid-free bovine albumin. Fluorescence at 370 nm/440 nm was used as an index of albumin glycation. In general, spice extracts inhibited glycation more than herb extracts, but inhibition was correlated with total phenolic content (R(2) = 0.89). The most potent inhibitors included extracts of cloves, ground Jamaican allspice, and cinnamon. Potent herbs tested included sage, marjoram, tarragon, and rosemary. Total phenolics were highly correlated with FRAP values (R(2) = 0.93). The concentration of phenolics that inhibited glycation by 50% was typically 4-12 microg/mL. Relative to total phenolic concentration, extracts of powdered ginger and bay leaf were less effective than expected, and black pepper was more effective. Prevention of protein glycation is an example of the antidiabetic potential for bioactive compounds in culinary herbs and spices.

How Do I Change Recipes?

MedlinePlus

... some tips to get you started: • Use herbs, spices, citrus juices, and vinegar instead of salt when ... one with the lowest sodium content. Substituting herbs, spices, citrus juices, and vinegar for salt is a ...

78 FR 60709 - Methoxyfenozide; Pesticide Tolerances

Federal Register 2010, 2011, 2012, 2013, 2014

2013-10-02

... sunflower subgroup 20B at 1.0 ppm, and to amend the tolerance for herb and spice, group 19, except coriander, leaves at 4.5 ppm to spice subgroup 19B at 4.5 ppm. Upon approval of the proposed tolerances listed under... established tolerance for indirect or inadvertent residues in or on herb and spice, group 19, except coriander...

Pleasantness, familiarity, and identification of spice odors are interrelated and enhanced by consumption of herbs and food neophilia.

PubMed

Knaapila, Antti; Laaksonen, Oskar; Virtanen, Markus; Yang, Baoru; Lagström, Hanna; Sandell, Mari

2017-02-01

The primary dimension of odor is pleasantness, which is associated with a multitude of factors. We investigated how the pleasantness, familiarity, and identification of spice odors were associated with each other and with the use of the respective spice, overall use of herbs, and level of food neophobia. A total of 126 adults (93 women, 33 men; age 25-61 years, mean 39 years) rated the odors from 12 spices (oregano, anise, rosemary, mint, caraway, sage, thyme, cinnamon, fennel, marjoram, garlic, and clove) for pleasantness and familiarity, and completed a multiple-choice odor identification. Data on the use of specific spices, overall use of herbs, and Food Neophobia Scale score were collected using an online questionnaire. Familiar odors were mostly rated as pleasant (except garlic), whereas unfamiliar odors were rated as neutral (r = 0.63). We observed consistent and often significant trends that suggested the odor pleasantness and familiarity were positively associated with the correct odor identification, consumption of the respective spice, overall use of herbs, and food neophilia. Our results suggest that knowledge acquisition through repetitive exposure to spice odor with active attention may gradually increase the odor pleasantness within the framework set by the chemical characteristics of the aroma compound. Copyright © 2016 Elsevier Ltd. All rights reserved.

New opportunities of the application of natural herb and spice extracts in plant oils: application of electron paramagnetic resonance in examining the oxidative stability.

PubMed

Kozłowska, Mariola; Szterk, Arkadiusz; Zawada, Katarzyna; Ząbkowski, Tomasz

2012-09-01

The aim of this study was to establish the applicability of natural water-ethanol extracts of herbs and spices in increasing the oxidative stability of plant oils and in the production of novel food. Different concentrations (0, 100, 300, 500, and 700 ppm) of spice extracts and butylated hydroxyanisole (BHA) (100 ppm) were added to the studied oils. The antioxidant activity of spice extracts was determined with electron paramagnetic resonance (EPR) spectroscopy using 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical assay. The study showed that the extracts significantly increased the oxidative stability of the examined oils when compared to one of the strongest synthetic antioxidants--BHA. The applied simple production technology and addition of herb and spice extracts to plant oils enabled enhancement of their oxidative stability. The extracts are an alternative to the oils aromatized with an addition of fresh herbs, spices, and vegetables because it did not generate additional flavors thus enabling the maintenance of the characteristic ones. Moreover, it will increase the intake of natural substances in human diet, which are known to possess anticarcinogenic properties. © 2012 Institute of Food Technologists®

Spice MyPlate: Nutrition Education Focusing Upon Spices and Herbs Improved Diet Quality and Attitudes Among Urban High School Students.

PubMed

D'Adamo, Christopher R; McArdle, Patrick F; Balick, Lyssa; Peisach, Erin; Ferguson, Tenaj; Diehl, Alica; Bustad, Kendall; Bowden, Brandin; Pierce, Beverly A; Berman, Brian M

2016-05-01

To determine whether an experiential nutrition education intervention focusing on spices and herbs ("Spice MyPlate") is feasible and improves diet quality and healthy eating attitudes among an urban and predominantly African-American sample of adolescents more than standard nutrition education alone. A nonrandomized controlled trial compared standard nutrition education in U.S. Department of Agriculture MyPlate guidelines (control group) with standard nutrition education plus adjuvant Spice MyPlate curriculum (intervention group). Data were collected at baseline and after 3, 6, and 10 weeks. Study setting was two public high schools in Baltimore, Maryland. A total of 110 students in grades 9 to 12 participated. The 6-week school-based intervention conducted during health class focused on cooking using spices and herbs to eat healthier diets according to MyPlate. Dietary intake reported on 3-day food records and healthy eating attitudes questionnaires was analyzed. Differences in diet quality and healthy eating attitudes between study groups were estimated by t-tests, Wilcoxon-Mann-Whitney tests, and covariate-adjusted regression models. Spice MyPlate was feasible and there were modest but significant improvements (p ≤ .05) in the Spice MyPlate group compared with control in whole grains (31.2 g/wk) and protein foods (13.2 ounces per week) intake, and attitudes toward eating vegetables, whole grains, lean protein, and low-fat dairy. Although randomized trials are needed, experiential nutrition education focusing on spices and herbs may help urban and predominantly African-American adolescent populations eat healthier diets. © The Author(s) 2016.

Spices, herbal xenobiotics and the stomach: Friends or foes?

PubMed Central

Mofleh, Ibrahim Abdulkarim Al

2010-01-01

Spices and herbal remedies have been used since ancient times to treat a variety of disorders. It has been experimentally demonstrated that spices, herbs, and their extracts possess antimicrobial, anti-inflammatory, antirheumatic, lipid-lowering, hepatoprotective, nephroprotective, antimutagenic and anticancer activities, besides their gastroprotective and anti-ulcer activities. Despite a number of reports on the toxicity of herbs and spices, they are generally accepted as safer alternatives to conventional therapy against gastric ulcers. To this end, it is also believed, that excessive consumption of spices may favor the pathogenesis of gastric and duodenal ulcer and some studies have substantiated this common perception. Based on various in vivo experiments and clinical studies, on the effects of spices and herbs on gastric ulcers, it has indeed been shown that certain spices do possess remarkable anti-ulcer properties mediated by antisecretory, cytoprotective, antioxidant, and anti-Helicobacter pylori effects and mechanisms regulated by nitric oxide, prostaglandins, non-protein sulfhydryl molecules and epidermal growth factor expression. Accordingly, their consumption may attenuate and help prevent peptic ulcer disease. In the present review, the beneficial effects of spices and herbal nutritive components on the gastric mucosa are discussed against the paradigm of their deleterious potential. PMID:20533590

Spices, herbal xenobiotics and the stomach: friends or foes?

PubMed

Al Mofleh, Ibrahim Abdulkarim

2010-06-14

Spices and herbal remedies have been used since ancient times to treat a variety of disorders. It has been experimentally demonstrated that spices, herbs, and their extracts possess antimicrobial, anti-inflammatory, antirheumatic, lipid-lowering, hepatoprotective, nephroprotective, antimutagenic and anticancer activities, besides their gastroprotective and anti-ulcer activities. Despite a number of reports on the toxicity of herbs and spices, they are generally accepted as safer alternatives to conventional therapy against gastric ulcers. To this end, it is also believed, that excessive consumption of spices may favor the pathogenesis of gastric and duodenal ulcer and some studies have substantiated this common perception. Based on various in vivo experiments and clinical studies, on the effects of spices and herbs on gastric ulcers, it has indeed been shown that certain spices do possess remarkable anti-ulcer properties mediated by antisecretory, cytoprotective, antioxidant, and anti-Helicobacter pylori effects and mechanisms regulated by nitric oxide, prostaglandins, non-protein sulfhydryl molecules and epidermal growth factor expression. Accordingly, their consumption may attenuate and help prevent peptic ulcer disease. In the present review, the beneficial effects of spices and herbal nutritive components on the gastric mucosa are discussed against the paradigm of their deleterious potential.

Bioavailability of herbs and spices in humans as determined by ex vivo inflammatory suppression and DNA strand breaks.

PubMed

Percival, Susan S; Vanden Heuvel, John P; Nieves, Carmelo J; Montero, Cindy; Migliaccio, Andrew J; Meadors, Joanna

2012-08-01

The aim of this work was to determine the bioavailability of herbs and spices after human consumption by measuring the ability to protect lymphocytes from an oxidative injury and by examining the impact on inflammatory biomarkers in activated THP-1 cells. Ten to 12 subjects in each of 13 groups consumed a defined amount of herb or spice for 7 days. Blood was drawn from subjects before consumption and 1 hour after taking the final herb or spice capsules. Subject serum and various extractions of the herbs and spices were analyzed for antioxidant capacity by oxygen radical absorbance capacity (ORAC) analysis or by 1,1-diphenyl-2-picrylhydrzyl (DPPH). Subject peripheral blood mononuclear cells (PBMCs) in medium with10% autologous serum were incubated with hydrogen peroxide to induce DNA strand breaks. Subject serum was also used to treat activated THP-1 cells to determine relative quantities of 3 inflammatory cytokine (tumor necrosis factor-α [TNF-α], interleukin-1α [IL-1α], and IL-6) mRNAs. Herbs and spices that protected PBMCs against DNA strand breaks were paprika, rosemary, ginger, heat-treated turmeric, sage, and cumin. Paprika also appeared to protect cells from normal apoptotic processes. Of the 3 cytokine mRNAs studied (TNF-α, IL-1α, and IL-6), TNF-α was the most sensitive responder to oxidized LDL-treated macrophages. Clove, ginger, rosemary, and turmeric were able to significantly reduce oxidized LDL-induced expression of TNF-α. Serum from those consuming ginger reduced all three inflammatory biomarkers. Ginger, rosemary, and turmeric showed protective capacity by both oxidative protection and inflammation measures. DNA strand breaks and inflammatory biomarkers are a good functional measure of a food's bioavailability.

Thermoluminscence of irradiated herbs and spices

NASA Astrophysics Data System (ADS)

Mamoon, A.; Abdul-Fattah, A. A.; Abulfaraj, W. H.

1994-07-01

Several types of herbs and spices from the local market were irradiated with different doses of γ radiations. Doses varied from a few kilograys to 10 kilograys. Thermoluminescence of the irradiated samples and their controls was investigated. For the same type of herb or spice glow curves of different magnitudes, corresponding somewhat to the doses given, were obtained from the irradiated samples. Most control samples gave little or insignificant glow. Glow curves from different herbs and spices irradiated with the same doses were not similar in the strength of the glow signal given. Samples of the black pepper obtained from different packages sometimes give glow curves of very different intensities. Samples from irradiated black pepper were found to show little fading of their glow curves even at 9 months postirradiation. All irradiations were done under the same experimental conditions and at a dose rate of approximately 1 kGy h-1. The glow curves were obtained using a heating rate of about 9°C s-1 and a constant nitrogen flow rate.

Functional Foods for Health: The Interrelated Antioxidant and Anti-Inflammatory Role of Fruits, Vegetables, Herbs, Spices and Cocoa in Humans

PubMed Central

Serafini, Mauro; Peluso, Ilaria

2016-01-01

The health benefits of plant food-based diets could be related to both integrated antioxidant and anti-inflammatory mechanisms exerted by a wide array of phytochemicals present in fruit, vegetables, herbs and spices. Therefore, there is mounting interest in identifying foods, food extracts and phytochemical formulations from plant sources which are able to efficiently modulate oxidative and inflammatory stress to prevent diet-related diseases. This paper reviews available evidence about the effect of supplementation with selected fruits, vegetables, herbs, spices and their extracts or galenic formulation on combined markers of redox and inflammatory status in humans. PMID:27881064

Herbs and spices: characterization and quantitation of biologically-active markers for routine quality control by multiple headspace solid-phase microextraction combined with separative or non-separative analysis.

PubMed

Sgorbini, Barbara; Bicchi, Carlo; Cagliero, Cecilia; Cordero, Chiara; Liberto, Erica; Rubiolo, Patrizia

2015-01-09

Herbs and spices are used worldwide as food flavoring, thus determination of their identity, origin, and quality is mandatory for safe human consumption. An analysis strategy based on separative (HS-SPME-GC-MS) and non-separative (HS-SPME-MS) approaches is proposed for the volatile fraction of herbs and spices, for quality control and to quantify the aromatic markers with a single analysis directly on the plant material as such. Eight-to-ten lots of each of the following herbs/spices were considered: cloves (Syzygium aromaticum (L.) Merr. & Perry), American peppertree (Schinus molle L.), black pepper and white pepper (Piper nigrum L.), rosemary (Rosmarinus officinalis L.), sage (Salvia officinalis L.) and thyme (Thymus vulgaris L.). Homogeneity, origin, and chemotypes of the investigated lots of each herb/spice were defined by fingerprinting, through statistical elaboration with principal component analysis (PCA). Characterizing aromatic markers were directly quantified on the solid matrix through multiple headspace extraction-HS-SPME (MHS-SPME). Reliable results were obtained with both separative and non-separative methods (where the latter were applicable); the two were in full agreement, RSD% ranging from 1.8 to 7.7% for eugenol in cloves, 2.2-18.4% for carvacrol+thymol in thyme, and 3.1-16.8% for thujones in sage. Copyright © 2014 Elsevier B.V. All rights reserved.

Increasing flavor variety with herbs and spices improves relative vegetable intake in children who are propylthiouracil (PROP) tasters relative to nontasters.

PubMed

Carney, Elizabeth M; Stein, Wendy M; Reigh, Nicole A; Gater, Felicia M; Bakke, Alyssa J; Hayes, John E; Keller, Kathleen L

2018-05-01

American children do not meet the recommended daily servings of vegetables, and previous research suggests children who can taste the bitterness of 6-n-propylthiouracil (PROP) are more likely to have low vegetable intake. This study tested the hypothesis that adding multiple herb and spice blends to vegetables to increase flavor variety within a meal would increase vegetable intake in 3-5year-old children. Children attended two laboratory visits and consumed two test meals of common foods: macaroni and cheese, applesauce, carrots, milk, and water. On one visit, the meal included three servings of carrots with different herb and spice blends (Variety condition). On the other visit, all three servings of carrots were seasoned with the same herb and spice blend (No Variety condition). Overall, children consumed similar amounts of carrots by condition (36.5±40.5g versus 35.9±43.8g at the Variety and No Variety conditions, respectively); however, this relationship was moderated by PROP status. Children who tasted PROP as bitter (tasters) consumed a greater proportion of carrots during the Variety condition relative to nontasters (p=0.03). These findings suggest that children who taste PROP as bitter may be more receptive than nontasters to manipulations that increase flavor-variety of vegetables using herbs and spices. Copyright © 2018 Elsevier Inc. All rights reserved.

Natural occurrence of fumonisins and ochratoxin A in some herbs and spices commercialized in Poland analyzed by UPLC-MS/MS method.

PubMed

Waśkiewicz, Agnieszka; Beszterda, Monika; Bocianowski, Jan; Goliński, Piotr

2013-12-01

Unsanitary conditions during harvesting, drying, packing and storage stages in production and processing of spices and herbs could introduce mycotoxin contamination. The occurrence of ochratoxin A and fumonisins in popular spices and herbs was studied, using liquid chromatography-electrospray-mass spectrometry. Apart from mycotoxins, ergosterol as a factor indicating fungal development was also analysed. A total of 79 different samples commercialized in Poland were randomly purchased from popular markets were tested for mycotoxins. The frequency of samples with fumonisins was lower (31%) than ochratoxin A (49%). Free from mycotoxins were samples of bay leaf and white mustard. ERG content - in spice samples with high concentration level of mycotoxins - was also significantly higher than in samples with little to no mycotoxins. Copyright © 2013 Elsevier Ltd. All rights reserved.

In Vitro Antimicrobial Activity of Spices and Medicinal Herbs against Selected Microbes Associated with Juices

PubMed Central

Dhiman, Romika; Aggarwal, Neeraj; Aneja, Kamal Rai; Kaur, Manpreet

2016-01-01

In the present investigation, comparison of antimicrobial activities of different spices, Curcuma longa, Zingiber officinale, and Mentha arvensis, and medicinal herbs, such as Withania somnifera, Rauvolfia serpentina, Emblica officinalis, Terminalia arjuna, and Centella asiatica, was evaluated. Different extraction solvents (acetone, methanol, ethanol, and water) were used and extracts were examined against Bacillus cereus, Serratia sp., Rhodotorula mucilaginosa, Aspergillus flavus, and Penicillium citrinum isolated from juices. Extracts from the medicinal herb and spices have significant activity. B. cereus was the most sensitive and R. mucilaginosa was the most resistant among the microorganisms tested. Ethanolic and methanolic extract of C. asiatica displayed maximum diameter of inhibition zone against bacteria and yeast and percentage mycelial inhibition against moulds. This study confirmed the potential of selected extracts of spices as effective natural food preservative in juices. PMID:26880927

Photo- and thermally stimulated luminescence of polyminerals extracted from herbs and spices

NASA Astrophysics Data System (ADS)

Cruz-Zaragoza, E.; Marcazzó, J.; Chernov, V.

2012-08-01

Ionizing radiation processing is a widely employed method for preservative treatment of foodstuffs. Usually it is possible to detect irradiated herbs and spices by resorting to luminescence techniques, in particular photo- and thermostimulated luminescence. For these techniques to be useful, it is necessary to characterize the response to radiation of each particular herb or spice. In this work, the thermoluminescence (TL) and photostimulated luminescence (PSL) properties of inorganic polymineral fractions extracted from commercial herbs and spices previously irradiated for disinfestation purposes have been analyzed. Samples of mint, cinnamon, chamomile, paprika, black pepper, coriander and Jamaica flower were irradiated from 50 to 400 Gy by using a beta source. The X-ray diffraction (XRD) analysis has shown that the mineral fractions consist mainly of quartz and feldspars. The PSL and TL response as a function of the absorbed dose, and their fading at room temperature have been determined. The TL glow curves have been deconvolved in order to obtain characteristic kinetics parameters in each case. The results of this work show that PSL and TL are reliable techniques for detection and analysis of irradiated foodstuffs.

Spices as functional foods.

PubMed

Viuda-Martos, M; Ruiz-Navajas, Y; Fernández-López, J; Pérez-Alvarez, J A

2011-01-01

Spices and aromatic herbs have been used since antiquity as preservatives, colorants, and flavor enhancers. Spices, which have long been the basis of traditional medicine in many countries, have also been the subject of study, particularly by the chemical, pharmaceutical, and food industries, because of their potential use for improving health. Both in vitro and in vivo studies have demonstrated how these substances act as antioxidants, digestive stimulants, and hypolipidemics and show antibacterial, anti-inflammatory, antiviral, and anticancerigenic activities. These beneficial physiological effects may also have possible preventative applications in a variety of pathologies. The aim of this review is to present an overview of the potential of spices and aromatic herbs as functional foods.

Functional Foods for Health: The Interrelated Antioxidant and Anti-Inflammatory Role of Fruits, Vegetables, Herbs, Spices and Cocoa in Humans.

PubMed

Serafini, Mauro; Peluso, Ilaria

2016-01-01

The health benefits of plant food-based diets could be related to both integrated antioxidant and antiinflammatory mechanisms exerted by a wide array of phytochemicals present in fruit, vegetables, herbs and spices. Therefore, there is mounting interest in identifying foods, food extracts and phytochemical formulations from plant sources which are able to efficiently modulate oxidative and inflammatory stress to prevent diet-related diseases. This paper reviews available evidence about the effect of supplementation with selected fruits, vegetables, herbs, spices and their extracts or galenic formulation on combined markers of redox and inflammatory status in humans. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Total antioxidant capacity of commonly used fruits, vegetables, herbs and spices of Pakistan.

PubMed

Abid, Mobasher Ali; Ashfaq, Muhammad; Sharif, Muhammad Junaid Hassan; Rauf, Khalid; Mahmood, Wajahat; Khan, Ikarmullah; Abbas, Ghulam

2017-11-01

The current study was aimed at investigating the total antioxidant activity (TAC) of various fruits, vegetables, herbs and spices habitat in Pakistan. The ferric reducing ability of plasma (FRAP) assay was used to measure the TAC of various extracts (aqueous, ethanolic and aqueous-ethanolic). Following is the potency order for fruits (guava >strawberry >Pomegranate >apple >kinnow >melon >lemon >banana), vegetables (spinach >Cabbage (Purple) >Jalapeno >Radish >Brinjal >Bell Pepper >Lettuce >Carrot >Cabbage (White) >Onion >Potato >Tomato >Cucumber) and herbs/spices (clove >Rosemary >Thyme >Oregano >Cinnamon >Cumin >Kalonji >Paprika >Neem (Flower) >Fennel >Black Cardamom >Turmeric >Coriander >Ginger >Garlic). In conclusion, the guava, spinach and clove provide the best natural dietary option for treatment / prevention of oxidative stress and thus could alleviate several associated ailments.

Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend

PubMed Central

Ramachandran, Pushkala; Nagarajan, Srividya

2014-01-01

Aloe vera gel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks. Processing of exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry. The present study was undertaken to develop a spiced functional RTS beverage blend using Aloe gel (AG) and papaya. Aloe gel (30%), papaya pulp (15%), spice extract (5%), and citric acid (0.1%) were mixed in given proportion to prepare the blend with TSS of 15 °Brix. The product was bottled, pasteurized, and stored at room temperature. The quality characteristics and storage stability of the spiced beverage blend (SAGPB) were compared with spiced papaya RTS beverage (SPB). Periodic analysis was carried out up to five months for various physicochemical parameters, sugar profile, bioactive compounds, microbial quality, instrumental color, and sensory acceptability. The SAGPB exhibited superior quality characteristics compared to SPB both in fresh and in stored samples. The SPB was acceptable up to four months and SAGPB for five months. The results indicate that nutraceutical rich AG could be successfully utilized to develop functional fruit beverages with improved quality and shelf life. PMID:26904652

Colour changes of orthodontic elastomeric module materials exposed to in vitro dietary media.

PubMed

Ardeshna, Anil P; Vaidyanathan, Tritala K

2009-09-01

To evaluate the colour stability of orthodontic elastomeric module material exposed to dietary media. An in vitro laboratory study. Coloured and clear orthodontic elastomeric modules from four companies were exposed to coffee, cola, tea and spices for 72 h. The difference in colour components was measured with a Minolta chromameter before and after exposure. Significant changes in colour, including grey level and chromaticity, both as a function of colour and company of elastomeric ligature module were found following exposure to beverages and spices. Colour change was most affected by Deltab* (yellowness) and most significant in clear modules. Modules made using injection mouldings were more resistant to colour change than those by extrusion. Spice mix had the most effect and cola beverage the least. Clinically, these changes compromised both colour stability and esthetics of the elastomeric module. Clinicians should make patients aware of the effect of consuming beverages and spices on the colour stability of their selected ligature modules. Clinicians should favour modules made with injection moulding. Darker colour modules may be preferred to clear modules to avoid excessive colour degradation through dietary media such as beverages and food spices. Patients consuming large amounts of spices or coffee should avoid clear modules made by extrusion processing because of their tendency to discolour.

The industrial potential of herbs and spices - a mini review.

PubMed

Leja, Katarzyna B; Czaczyk, Katarzyna

2016-01-01

Herbs and spices have been used for food and medicinal purposes for centuries - the first recorded evidence of their use dates back to 1500BC and the Ebers Papyrus, which mentioned spices such as anise, mustard, saffron, cinnamon, and cassia. Now, in the 21st century, a variety of secondary compounds produced by plants are used in many fields of industry, such as food production (to improve taste, to provide vitamins and macro- and microelements, and also to inhibit food spoilage caused by foodborne bacteria), in medicine (in the treatment of various diseases; in chemoprevention and cancer therapy; as a source of natural antimicrobials for the treatment of infectious disease), and in pharmacology and cosmetology (in dietary supplements, and as a result of the demand for preservative-free cosmetics, to reduce the risk of methylparaben allergies). The aim of this review is to present the major active compounds in herbs and spices and explore their potential applications in industry.

Detection of Cronobacter spp. (formerly Enterobacter sakazakii) from medicinal plants and spices in Syria.

PubMed

Belal, Mouhammad; Al-Mariri, Ayman; Hallab, Lila; Hamad, Ibtesam

2013-02-15

Cronobacter spp. (formerly Enterobacter sakazakii) is an emerging food-borne pathogen that causes severe meningitis, sepsis, and necrotizing enterocolitis in neonates and infants. These infections have been reported from different parts of the world. The epidemiology and reservoir of Cronobacter spp. are still unknown, and most strains have been isolated from clinical specimens and from a variety of foods, including cheese, meat, milk, vegetables, grains, spices, and herbs. Our study aimed to detect and isolate Cronobacter spp. from different Syrian samples of spices, medicinal herbs and liquorices, depending on the pigment production and biochemical profile of isolates and PCR technique. This PCR method, which provides a powerful tool for rapid, specific, and sensitive detection of Cronobacter spp., is considered a reliable alternative to traditional bacteriological methods. This study revealed that the percentage of Cronobacter spp. was 94%, 52%, and 32% in liquorice, spices and medicinal herbs, respectively. In addition, it assured that the optimal enhancing growth temperature was 44°C, and optimal enhancing growth pH was 5.

Plants: Partners in Health? Vegetables, Fruits, Herbs, and You

MedlinePlus

... Special Issues Subscribe April 2016 Print this issue Plants: Partners in Health? Vegetables, Fruits, Herbs, and You ... fresh herbs and spices? Growing your own edible plants—whether in a backyard garden or a few ...

Collaborative ring-trial of Dynabeads anti-Salmonella for immunomagnetic separation of stressed Salmonella cells from herbs and spices.

PubMed

Mansfield, L; Forsythe, S

1996-02-01

Eight laboratories participated in a Salmonella detection ring-trial which compared selective enrichment by conventional broths with immunomagnetic separation (IMS) using Dynabeads Anti-Salmonella. Laboratories analyzed six types of herbs and spices that were spiked with one of six freeze-dried Salmonella species. Each herb and spice analysis comprised of 12 samples (25 g each) which had been spiked at three different levels, plus a negative control and stored for one week prior to testing. Out of a total 468 samples analyzed, 195 (41.7%) were positive by both methods. Eighteen samples were positive only by IMS enrichment, in comparison with 19 positive samples by conventional enrichment broths and not IMS. These results confirm the potential use of IMS as an alternative to enrichment broths for Salmonella isolation.

Essential Oils in Ginger, Hops, Cloves, and Pepper Flavored Beverages-A Review.

PubMed

Ameh, Sunday J; Ibekwe, Nneka N; Ebeshi, Benjamin U

2014-08-28

ABSTRACT In the West, sugar-based, ginger flavored beverages may contain hops, other flavorings, fruit juices, and varying levels of ethanol. Ginger ales contain 0.5%v/v; ginger beers >0.5%; and alcoholic ginger beers 0.5 ≤ 11%. Ales are carbonated by pressurized CO 2 , while beers and alcoholic beers are carbonated by yeast or ginger beer plant (GBP). In Africa, grain-based beverages include "fura da nono," "kunu," and "akamu," which are spiced with one or more flavorings including ginger, black pepper, clove, chili pepper, or Aframomum alligator peppers. Spices have flavor because they contain essential oils (EOs), which are composed of aroma-active compounds (AACs). The benefits and toxicities of spices are ascribed to their EOs/AACs contents. Aim: Given the toxic potentials of EOs/AACs vis-à-vis their benefits, this review aimed to investigate the means by which the levels of EOs/AACs in spiced beverages are regulated. Methodology: The benefits and liabilities of key EOs/AACs of spices were identified and described. The methods for assaying them in raw materials and beverages were also identified. Results: There was a dearth of data on the levels of EOs/AACs in both raw and finished goods. Moreover, their assay methods were found to be tedious and costly. The implications of these findings on regulation are discussed. Conclusions: Owing to the practical difficulties in assaying flavors in beverages, both manufacturers and regulators should focus on: (i) the wholesomeness of raw materials; and (ii) good manufacturing practice (GMP). However, studies aimed at developing more robust methods for flavor should continue.

Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America.

PubMed

Ranilla, Lena Galvez; Kwon, Young-In; Apostolidis, Emmanouil; Shetty, Kalidas

2010-06-01

Traditionally used medicinal plants, herbs and spices in Latin America were investigated to determine their phenolic profiles, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension. High phenolic and antioxidant activity-containing medicinal plants and spices such as Chancapiedra (Phyllantus niruri L.), Zarzaparrilla (Smilax officinalis), Yerba Mate (Ilex paraguayensis St-Hil), and Huacatay (Tagetes minuta) had the highest anti-hyperglycemia relevant in vitro alpha-glucosidase inhibitory activities with no effect on alpha-amylase. Molle (Schinus molle), Maca (Lepidium meyenii Walp), Caigua (Cyclanthera pedata) and ginger (Zingiber officinale) inhibited significantly the hypertension relevant angiotensin I-converting enzyme (ACE). All evaluated pepper (Capsicum) genus exhibited both anti-hyperglycemia and anti-hypertension potential. Major phenolic compounds in Matico (Piper angustifolium R.), Guascas (Galinsoga parviflora) and Huacatay were chlorogenic acid and hydroxycinnamic acid derivatives. Therefore, specific medicinal plants, herbs and spices from Latin America have potential for hyperglycemia and hypertension prevention associated with Type 2 diabetes. (c) 2010 Elsevier Ltd. All rights reserved.

Food additives

MedlinePlus

... or natural. Natural food additives include: Herbs or spices to add flavor to foods Vinegar for pickling ... Certain colors improve the appearance of foods. Many spices, as well as natural and man-made flavors, ...

Using Herbs and Spices/Preparing Sauces and Gravies. Learning Activity Pack and Instructor's Guide 5.11. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

ERIC Educational Resources Information Center

Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…

Application of Microbiological Method Direct Epifluorescence Filter Techique/Aerobic Plate Count Agar in the Identification of Irradiated Herbs and Spices

PubMed Central

Di Schiavi, Maria Teresa; Foti, Marina; Mosconi, Maria Cristina; Mattiolo, Giuseppina; Cavallina, Roberta

2014-01-01

Irradiation is a preservation technology used to improve the safety and hygienic quality of food. Aim of this study was to assess the applicability and validity of the microbiological screening method direct epifluorescence filter technique (DEFT)/aerobic plate count (APC) (EN 13783:2001) for the identification of irradiated herbs and spices. Tests on non-irradiated and irradiated samples of dried herbs and spices were performed. The method was based on the comparison of APC and count obtained using DEFT. In accordance with the standard reference, this method is not applicable to samples with APC<103 colony forming units (CFU)/g and this is its main limit. The results obtained in our laboratories showed that in 50% of cases of non-irradiated samples and in 96% of the samples treated with ionising radiation, the method was not applicable due to a value of CFU/g <103. PMID:27800348

Ethanol extracts of black pepper or turmeric down-regulated SIRT1 protein expression in Daudi culture cells.

PubMed

Nishimura, Yuri; Kitagishi, Yasuko; Yoshida, Hitomi; Okumura, Naoko; Matsuda, Satoru

2011-01-01

SIRT1 is a mammalian candidate molecule involved in longevity and diverse metabolic processes. The present study aimed to determine the effects of certain herbs and spices on SIRT1 expression. Human cell lines Daudi, Jurkat, U937 and K562 were cultured in RPMI-1640. Herb and spice powders were prepared and the supernatants were collected. RT-PCR was used to quantify the expression level of the gene. Protein samples were then analyzed by Western blotting. Western blotting revealed the down-regulation of SIRT1 protein expression in Daudi cells treated with extracts of black pepper or turmeric. On the other hand, the effect on the SIRT1 gene expression examined by reverse transcription polymerase chain reaction was unaltered. In conclusion, component(s) of certain herbs and spices may induce the down-regulation of SIRT1 protein.

Effect of essential oils prepared from Thai culinary herbs on sessile Candida albicans cultures.

PubMed

Hovijitra, Ray S; Choonharuangdej, Suwan; Srithavaj, Theerathavaj

2016-01-01

Although medicinal herbs with fungicidal effects have been ubiquitously employed in traditional medicine, such effects of culinary herbs and spices still have to be elucidated. Therefore, it is noteworthy to determine the antifungal efficacy of some edible herbs used in Thai cuisine against sessile Candida albicans cultures, and to inquire if they can be further utilized as naturally-derived antifungals. Fourteen essential oils extracted from Thai culinary herbs and spices were tested for their antifungal activity against C. albicans using the agar disk diffusion method followed by broth micro-dilution method for the determination of minimum inhibitory concentration (MIC) and minimum fungicidal concentration. The oils with potent antifungal effects against planktonic fungi were then assessed for their effect against sessile fungus (adherent organisms and established biofilm culture). MIC of the oils against sessile C. albicans was evaluated by 2,3-bis-(2-methoxy-4-nitro-5-sulfophenyl)-2H-tetrazolium-5-carboxanilide reduction assay. All selected culinary herbs and spices, except galangal, garlic, and turmeric, exhibited inhibitory effects on planktonic yeast cells. Cinnamon bark and sweet basil leaf essential oils exhibited potent fungicidal effect on planktonic and sessile fungus. Sessile MICs were 8-16 times higher than planktonic MICs. Consequently, both cinnamon bark and sweet basil leaf herbal oils seem to be highly effective anti-Candida choices. (J Oral Sci 58, 365-371, 2016).

Shaking the Salt Habit

MedlinePlus

... substitute is right for you. Learn to use spices and herbs to enhance the natural flavor of ... Learn more tips for dining out . Seasoning Alternatives — Spice It Up! There is a rich world of ...

76 FR 5473 - Technical Corrections to the TTB Regulations

Federal Register 2010, 2011, 2012, 2013, 2014

2011-02-01

..., Reporting and recordkeeping requirements, Spices and flavorings, Surety bonds, Virgin Islands. Part 18 Alcohol and alcoholic beverages, Fruits, Reporting and recordkeeping requirements, Spices and flavorings..., Reporting and recordkeeping requirements, Research, Scientific equipment, Spices and flavorings, Surety...

Essential oils of culinary herbs and spices display agonist and antagonist activities at human aryl hydrocarbon receptor AhR.

PubMed

Bartoňková, Iveta; Dvořák, Zdeněk

2018-01-01

Essential oils (EOs) of culinary herbs and spices are used to flavor, color and preserve foods and drinks. Dietary intake of EOs is significant, deserving an attention of toxicologists. We examined the effects of 31 EOs of culinary herbs and spices on the transcriptional activity of human aryl hydrocarbon receptor (AhR), which is a pivotal xenobiotic sensor, having also multiple roles in human physiology. Tested EOs were sorted out into AhR-inactive ones (14 EOs) and AhR-active ones, including full agonists (cumin, jasmine, vanilla, bay leaf), partial agonists (cloves, dill, thyme, nutmeg, oregano) and antagonists (tarragon, caraway, turmeric, lovage, fennel, spearmint, star anise, anise). Major constituents (>10%) of AhR-active EOs were studied in more detail. We identified AhR partial agonists (carvacrol, ligustilide, eugenol, eugenyl acetate, thymol, ar-turmerone) and antagonists (trans-anethole, butylidine phtalide, R/S-carvones, p-cymene), which account for AhR-mediated activities of EOs of fennel, anise, star anise, caraway, spearmint, tarragon, cloves, dill, turmeric, lovage, thyme and oregano. We also show that AhR-mediated effects of some individual constituents of EOs differ from those manifested in mixtures. In conclusion, EOs of culinary herbs and spices are agonists and antagonists of human AhR, implying a potential for food-drug interactions and interference with endocrine pathways. Copyright © 2017 Elsevier Ltd. All rights reserved.

DASH Diet: Tips for Shopping and Cooking

MedlinePlus

... as deli meats. Condiments, seasonings and spreads . Herbs, spices, flavored vinegars, salsas and olive oil can add ... easy to prepare vegetables without butter or oil. Spice mill or garlic press . These items make it ...

The Health Benefits of Selected Culinary Herbs and Spices Found in the Traditional Mediterranean Diet.

PubMed

Bower, Allyson; Marquez, Susan; de Mejia, Elvira Gonzalez

2016-12-09

The Mediterranean diet is considered one of the healthiest diets in the world. This is often attributed to low saturated fat consumption, moderate wine consumption, and high vegetable consumption. However, herbs and spices associated with these diets may also play an important role in the quality of this diet. This review summarizes the most recent research regarding the anti-diabetic, anti-inflammatory, anti-hyperlipidemic and anti-hypertensive properties of this collection of culinary species. Additionally, this review briefly summarizes studies performed on lesser known herbs from around the world, with the goal of identifying new culinary species that may be useful in the treatment or prevention of diseases.

The influence of herbs and spices on overall liking of reduced fat food.

PubMed

Peters, John C; Polsky, Sarit; Stark, Rebecca; Zhaoxing, Pan; Hill, James O

2014-08-01

Most adults consume more fat than is recommended in the Dietary Guidelines for Americans. We examined whether adding herbs and spices to reduced-fat foods would improve their consumer liking. We recruited adults 18-65 years old to taste three lunch conditions: full fat (FF), reduced fat with no added spice (RF), and reduced fat plus spice (RFS). Subjects rated their liking of a meatloaf entrée, vegetable side dish, pasta side dish, and overall meal on a 9-point hedonic Likert scale. Subjects came weekly for 3 weeks to consume meals and were randomized to the condition order. We enrolled 148 subjects who were predominantly female (n = 101, 68%), had a mean age of 35.9 years, and body mass index of 24.4 kg/m2. Subjects reported habitual diets as 36% of total calories from fat (2005 Block Food Frequency Questionnaire). Reducing fat content alone significantly dropped overall liking of the meal compared with FF and RFS conditions (6.29 RF vs. 7.05 FF, P < 0.0001; 6.29 RF vs. 6.98 RFS, P ≤ 0.0001). The RFS overall meal was liked as well as the FF condition. FF and RFS conditions were liked significantly more than RF conditions for each meal item. Liking of FF and RFS meatloaf and vegetables were not significantly different from one another. Pasta FF and RFS conditions were rated significantly differently from each other (7.33 FF vs. 6.61 RFS, P < 0.0001). Adding herbs and spices to reduced fat foods restored liking of the overall meal, meatloaf, and vegetables to that of FF conditions, and significantly improved the liking of RF pasta. Herbs and spices can be a useful tool to improve liking of foods consistent with national guidelines. Copyright © 2014 The Author. Published by Elsevier Ltd.. All rights reserved.

Assessment of endocrine disruption potential of essential oils of culinary herbs and spices involving glucocorticoid, androgen and vitamin D receptors.

PubMed

Bartoňková, Iveta; Dvořák, Zdeněk

2018-04-25

Essential oils (EOs) of culinary herbs and spices are consumed on a daily basis. They are multicomponent mixtures of compounds with already demonstrated biological activities. Taking into account regular dietary intake and the chemical composition of EOs, they may be considered as candidates for endocrine-disrupting entities. Therefore, we examined the effects of 31 EOs of culinary herbs and spices on transcriptional activities of glucocorticoid receptor (GR), androgen receptor (AR) and vitamin D receptor (VDR). Using reporter gene assays in stably transfected cell lines, weak anti-androgen and anti-glucocorticoid activity was observed for EO of vanilla and nutmeg, respectively. Moderate augmentation of calcitriol-dependent VDR activity was caused by EOs of ginger, thyme, coriander and lemongrass. Mixed anti-glucocorticoid and VDR-stimulatory activities were displayed by EOs of turmeric, oregano, dill, caraway, verveine and spearmint. The remaining 19 EOs were inactive against all receptors under investigation. Analyses of GR, AR and VDR target genes by means of RT-PCR confirmed the VDR-stimulatory effects, but could not confirm the anti-glucocorticoid and anti-androgen effects of EOs. In conclusion, although we observed minor effects of several EOs on transcriptional activities of GR, AR and VDR, the toxicological significance of these effects is very low. Hence, 31 EOs of culinary herbs and spices may be considered safe, in terms of endocrine disruption involving receptors GR, AR and VDR.

The influence of herbs, spices, and regular sausage and chicken consumption on liking of reduced fat breakfast and lunch items.

PubMed

Polsky, Sarit; Beck, Jimikaye; Stark, Rebecca A; Pan, Zhaoxing; Hill, James O; Peters, John C

2014-10-01

Adults often consume more fat than is recommended. We examined factors that may improve liking of reduced fat and reduced saturated fat foods, including the addition of herbs and spices and habitual consumption of different high-fat and low-fat food items. We randomized adults to taste 3 different conditions: full fat (FF), reduced fat with no added spice (RF), and reduced fat plus spice (RFS). Subjects rated their liking of French toast, sausage and the overall meal, or chicken, vegetables, pasta, and the overall meal on a 9-point hedonic Likert scale. Overall liking of the RF breakfast and lunch meals were lower than the FF and RFS versions (breakfast: 6.50 RF compared with 6.84 FF, P = 0.0061; 6.50 RF compared with 6.82 RFS, P = 0.0030; lunch: 6.35 RF compared with 6.94 FF, P < 0.0001; 6.35 RF compared with 6.71 RFS, P = 0.0061). RFS and FF breakfast and lunch meals, French toast, chicken, and vegetable likings were similar. FF and RFS conditions were liked more than RF for the breakfast and lunch meals, French toast, chicken entrée, and vegetables. Liking of all 3 sausage conditions was similar. FF pasta was liked more than RFS and RF (7.47 FF compared with 6.42 RFS, P < 0.0001; 7.47 FF compared with 6.47 RF, P < 0.0001). Habitual consumption of roasted chicken was associated with reduced liking of FF chicken (r = -0.23, P = 0.004) and FF pasta (r = -0.23, P = 0.005). Herbs and spices may be useful for improving the liking of lower fat foods and helping Americans maintain a diet consistent with the U.S. Dietary Guidelines. Americans consume more fat than is recommended in the Dietary Guidelines for Americans. This study shows that you can take foods like French toast, chicken, or a vegetable side and cut the fat and calories by up to 50% while restoring flavor with herbs and spices. People typically use butter, cheese, or fatty meat to enhance the flavor of their food. We found that even when we reduced the fat in our meals by using lower fat dairy and meat products but then added herbs and spices, we were able to deliver the flavor people desire for a fraction of the calories. © 2014 Institute of Food Technologists®

Plasticizers and BPA Residues in Tunisian and Italian Culinary Herbs and Spices.

PubMed

Di Bella, Giuseppa; Ben Mansour, Hedi; Ben Tekaya, Asma; Beltifa, Asma; Potortì, Angela Giorgia; Saiya, Emanuele; Bartolomeo, Giovanni; Dugo, Giacomo; Lo Turco, Vincenzo

2018-06-01

In the present study, 18 plasticizers and residues in 10 different Tunisian and Italian culinary herbs and spices (black pepper, mint, caraway, coriander, oregano, rosemary, thyme, fennel, verbena, and laurel) were determined by GC/MS. Di-methylphthalate, di-(2-methylpropyl)adipate, di-n-butyladipate, di-propylphthalate, benzylbenzoate, di-phenylphthalate, and bisphenol A were lower than their LOQ in all 118 samples. Among the Tunisian samples, di-(2-ethylhexyl)phthalate was found in all types of samples and di-butylphthalate in 50% of types; all other phthalates were rarely dectected. Among the adipates, only di-methyladipate was found in 90% of types; di-ethyladipate was seldom found and di-(2-ethylhexyl)adipate only in samples of caraway. Di-(2-ethylhexyl)terephthalate was found in all types of samples; di-(2-ethylhexyl)sebacate was detected rarely but with high values. Among the Sicilian samples, di-ethylphthalate and di-(2-methylpropyl)phthalate were detected only in samples of mint; di-methyladipate, di-butylphthalate, and benzylbutylphthalate were identified in oregano and laurel; di-(2-ethylhexyl)terephthalate and di-(2-ethylhexyl)sebacate only in oregano. In any case, the results suggested that intake of these contaminants through spices and herbs is not a dangerous risk to the consumers. Probably, as already observed for the other food, these contaminants could result from pollution of the environment (air, water, and/or soil) and/or farming methods. Plasticizers and BPA in Tunisian and Italian spices were determined by GC/MS. Tunisian spices seem to contain more residues than Italian samples. Intake of these contaminants by spices is not a dangerous risk to the consumers. These pollutants could result from environmental pollution or agricultural practices. © 2018 Institute of Food Technologists®.

High-performance liquid chromatographic analysis of 6-gingerol, 8-gingerol, 10-gingerol, and 6-shogaol in ginger-containing dietary supplements, spices, teas, and beverages.

PubMed

Schwertner, Harvey A; Rios, Deborah C

2007-09-01

Ginger root powder is widely used as a dietary supplement as well as a spice and flavoring agent in foods and beverages. In this study, we developed a high-performance liquid chromatographic (HPLC) method that is suitable for the analysis of 6-gingerol, 6-shogaol, 8-gingerol, and 10-gingerol in a wide variety of ginger-containing dietary supplements, spices, teas, mints, and beverages. 6-Gingerol, 6-shogaol, 8-gingerol, and 10-gingerol were extracted from various ginger-containing products with ethyl acetate and analyzed by HPLC on a C-8 reversed phase column at 282 nm. The recoveries of 6-, 8-, and 10-gingerol, and 6-shogaol from the ginger dietary supplements and ginger-containing products were 94.7+/-4.1, 93.6+/-3.4, 94.9+/-4.0, 97.1+/-3.8%, respectively. The within-day coefficients of variation for 6-gingerol, 6-shogaol, 8-gingerol, and 10-gingerol standards at 50.0 microg/mL were 2.54, 2.38, 2.55, and 2.31%, respectively. The lower limit of quantitation was 25 ng injected. The standard curves for 6-, 8-, and 10-gingerol and 6-shogaol were linear from 10.0 to 1000 microg/mL. The variation (CV's) in the 6-gingerol, 6-shogaol, 8-gingerol, and 10-gingerol concentrations of nine different ginger root dietary supplements were 115.2, 45.7, 72.3, and 141.7%, respectively. The gingerol composition of various ginger-containing spices, teas, and beverages also were found to vary widely. The proposed method can be used for the analysis and standardization of 6-, 8-, and 10-gingerol in ginger-containing dietary supplements, spices, food products and beverages and as a method for determining the amounts of 6-shogaol as a marker for 6-gingerol stability.

LC-PDA-ESI/MS Identification of the Phenolic Components of Three Compositae Spices: Chamomile, Tarragon, and Mexican Arnica

USDA-ARS?s Scientific Manuscript database

Chamomile (Matricaria chamomilla L.), tarragon (Artemisia dracunculus L.) and Mexican arnica (Heterotheca inuoides) are common compositae spices and herbs found in the US market. They contain flavonoids and hydroxycinnamates that are potentially beneficial to human health. A standardized LC-PDA-ESI...

Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables

PubMed Central

Feng, Yiming; Albiol Tapia, Marta; Okada, Kyle; Castaneda Lazo, Nuria Blanca; Chapman‐Novakofski, Karen; Phillips, Carter

2018-01-01

Abstract Recent findings show that approximately 87% of the U.S. population fail to meet the vegetable intake recommendations, with unpleasant taste of vegetables being listed as the primary reason for this shortfall. In this study, spice and herb seasoning was used to enhance palatability of vegetables, in order to increase consumer acceptance. In total, 749 panelists were screened and recruited as specific vegetable likers of the vegetable being tested or general vegetable likers. Four sessions were designed to evaluate the effect of seasoning within each type of vegetable, including broccoli, cauliflower, carrot, and green bean. Each panelist was only allowed to participate in one test session to evaluate only one vegetable type, so as to mitigate potential learning effect. Overall, the results showed that seasoned vegetables were significantly preferred over unseasoned vegetables (P < 0.001), indicating the sensory properties were significantly improved with seasoning. When general vegetable likers and specific vegetable likers were compared in terms of their preference between seasoned and unseasoned vegetables, the pattern varied across different vegetables; however, general trend of seasoned vegetable being preferred remained. The findings from this study demonstrate the effect of seasoning in enhancing consumer liking of vegetables, which may lead to increased consumption to be assessed in future studies. Practical Application To improve the sensory properties of vegetables, masking the bitter taste of vegetables using spice and herb seasoning are gaining increasing attention. Our findings suggest that the overall liking of vegetables could be improved by incorporating spice and herb seasonings that are specifically formulated for each vegetable. Ultimately, developing and commercializing spice and herb seasonings may aid to increase vegetable consumption, as well as expanding the vegetable seasoning market. PMID:29337353

Consumer Acceptance Comparison Between Seasoned and Unseasoned Vegetables.

PubMed

Feng, Yiming; Albiol Tapia, Marta; Okada, Kyle; Castaneda Lazo, Nuria Blanca; Chapman-Novakofski, Karen; Phillips, Carter; Lee, Soo-Yeun

2018-02-01

Recent findings show that approximately 87% of the U.S. population fail to meet the vegetable intake recommendations, with unpleasant taste of vegetables being listed as the primary reason for this shortfall. In this study, spice and herb seasoning was used to enhance palatability of vegetables, in order to increase consumer acceptance. In total, 749 panelists were screened and recruited as specific vegetable likers of the vegetable being tested or general vegetable likers. Four sessions were designed to evaluate the effect of seasoning within each type of vegetable, including broccoli, cauliflower, carrot, and green bean. Each panelist was only allowed to participate in one test session to evaluate only one vegetable type, so as to mitigate potential learning effect. Overall, the results showed that seasoned vegetables were significantly preferred over unseasoned vegetables (P < 0.001), indicating the sensory properties were significantly improved with seasoning. When general vegetable likers and specific vegetable likers were compared in terms of their preference between seasoned and unseasoned vegetables, the pattern varied across different vegetables; however, general trend of seasoned vegetable being preferred remained. The findings from this study demonstrate the effect of seasoning in enhancing consumer liking of vegetables, which may lead to increased consumption to be assessed in future studies. To improve the sensory properties of vegetables, masking the bitter taste of vegetables using spice and herb seasoning are gaining increasing attention. Our findings suggest that the overall liking of vegetables could be improved by incorporating spice and herb seasonings that are specifically formulated for each vegetable. Ultimately, developing and commercializing spice and herb seasonings may aid to increase vegetable consumption, as well as expanding the vegetable seasoning market. © 2018 The Authors Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of Food Technologists.

Antimicrobial activity of several herb and spice extracts in culture medium and in vacuum-packaged pork.

PubMed

Kong, Baohua; Wang, Jinzhi; Xiong, Youling L

2007-03-01

Extracts prepared from honeysuckle, Scutellaria, Forsythia suspensa (Thunb), cinnamon, and rosemary with 75% ethanol and from clove oil dissolved in 75% ethanol were applied to inoculated agar media to observe their inhibitory effects on the growth of Escherichia coli, Pseudomonas fluorescens, and Lactobacillus plantarum. All the extracts suppressed the growth of these bacteria; Scutellaria exhibited the strongest effect against E. coli. An orthogonal test revealed that the most effective antimicrobial composite extracts were equal-volume mixtures of 0.125 g/ml Scutellaria + 0.5 g/ml honeysuckle + 0.125 g/ml Forsythia + 0.25 g/ml cinnamon and 0.25 g/ml cinnamon + 0.125 g/ml rosemary + 0.25% clove oil. These mixed extracts also produced strong antimicrobial effects in vacuum-packaged fresh pork, with 1.81- to 2.32-log reductions in microbial counts compared with the control when stored for up to 28 days. The sensory panel detected minimal differences in surface color and off-odors between meat samples treated with herb-spice extracts and the control. These results indicate that combined herb and spice extracts can be used as natural antimicrobials for food preservation.

Aflatoxin B1 in common Egyptian foods.

PubMed

Selim, M I; Popendorf, W; Ibrahim, M S; el Sharkawy, S; el Kashory, E S

1996-01-01

Samples of common Egyptian foods (17 nuts and seeds, 10 spices, 31 herbs and medicinal plants, 12 dried vegetables, and 28 cereal grains) were collected from markets in Cairo and Giza. A portion of each sample was extracted with chloroform, and the concentrated extract was cleaned by passing through a silica gel column. Aflatoxin B1 was determined by reversed-phase liquid chromatography with UV detection. The highest prevalence of aflatoxin B1 was in nuts and seeds (82%), followed by spices (40%), herbs and medicinal plants (29%), dried vegetables (25%), and cereal grains (21%). The highest mean concentration of aflatoxin B1 was in herb and medicinal plants (49 ppb), followed by cereals (36 ppb), spices (25 ppb), nuts and seeds (24 ppb), and dried vegetables (20 ppb). Among nuts and seeds, the prevalence of aflatoxin B1 was highest (100%) in watermelon seeds, inshell peanuts, and unshelled peanuts. The lowest prevalence and concentrations were in hommos (garbanzo beans). The highest concentrations of aflatoxin B1 were detected in foods that had no potential for field contamination but required drying during processing and storage, such as pomegranate peel, watermelon seeds, and molokhia.

Prevalence of Aflatoxin Contamination in Herbs and Spices in Different Regions of Iran

PubMed Central

KHAZAELI, Payam; MEHRABANI, Mitra; HEIDARI, Mahmoud Reza; ASADIKARAM, Gholamreza; LARI NAJAFI, Moslem

2017-01-01

Background: Mycotoxins are natural toxins, produced by several fungal species and are associated with morbidity or even mortality in animals, plants, and humans. In this study, 120 samples of herbs and spices in both bulk and packaged forms were prepared in order to measure aflatoxin level in different regions of Iran Methods: The aflatoxin was extracted during Mar to May 2015, using 80% methanol and then purified via immunoaffinity column. Measurements were performed, using high-performance liquid chromatography, equipped with a fluorescence detection system at excitation and emission wavelengths of 365 and 435 nm, respectively. Results: The highest prevalence of aflatoxin contamination in food products was attributed to aflatoxin B1 (30.8%). In addition, the highest prevalence of aflatoxin contamination was reported in red pepper (100%). Examination of effective factors indicated the substantial impact of moisture on aflatoxin level (P=0.046). Conclusion: Even at low levels of aflatoxin, contamination could be a serious threat, given the prevalent use of spices (either raw or not) as ingredients in food preparation. Therefore, regular monitoring of spices, especially chili pepper, is highly recommended. PMID:29167773

The Influence of Herbs, Spices, and Regular Sausage and Chicken Consumption on Liking of Reduced Fat Breakfast and Lunch Items

PubMed Central

Polsky, Sarit; Beck, Jimikaye; Stark, Rebecca A.; Pan, Zhaoxing; Hill, James O.; Peters, John C.

2014-01-01

Adults often consume more fat than is recommended. We examined factors that may improve liking of reduced fat and reduced saturated fat foods, including the addition of herbs and spices and habitual consumption of different high-fat and low-fat food items. We randomized adults to taste three different conditions: full fat (FF), reduced fat with no added spice (RF), and reduced fat plus spice (RFS). Subjects rated their liking of French toast, sausage and the overall meal, or chicken, vegetables, pasta and the overall meal on a nine-point hedonic Likert scale. Overall liking of the RF breakfast and lunch meals were lower than the FF and RFS versions (Breakfast: 6.50 RF vs. 6.84 FF, p=0.0061; 6.50 RF vs. 6.82 RFS, p=0.0030; Lunch: 6.35 RF vs. 6.94 FF, p<0.0001; 6.35 RF vs. 6.71 RFS, p=0.0061). RFS and FF breakfast and lunch meals, French toast, chicken and vegetable likings were similar. FF and RFS conditions were liked more than RF for the breakfast and lunch meals, French toast, chicken entrée and vegetables. Liking of all three sausage conditions were similar. FF Pasta was liked more than RFS and RF (7.47 FF vs. 6.42 RFS, p<0.0001; 7.47 FF vs. 6.47 RF, p<0.0001). Habitual consumption of roasted chicken was associated with reduced liking of FF chicken (r = −0.23, p=0.004) and FF pasta (r = −0.23, p=0.005). Herbs and spices may be useful for improving the liking of lower-fat foods and helping Americans maintain a diet consistent with the US Dietary Guidelines. PMID:25219391

The addition of a plain or herb-flavored reduced-fat dip is associated with improved preschoolers' intake of vegetables.

PubMed

Savage, Jennifer S; Peterson, Julie; Marini, Michele; Bordi, Peter L; Birch, Leann L

2013-08-01

This quasiexperimental study used a within-subjects experimental design to determine whether adding herbs and/or spices to a reduced-fat dip increased children's willingness to taste, liking of, and consumption of vegetables. Participants were preschool children aged 3 to 5 years who attended a child-care center in Central Pennsylvania in late 2008 and early 2009. First, children's familiarity with and liking of six raw vegetables and five dips (reduced-fat plain, herb, garlic, pizza, and ranch) were assessed. In Experiment 1 (n=34), children tasted a vegetable they liked, one they disliked, and one they refused, with a reduced-fat plain dip and their favorite reduced-fat herb-flavored dip. In Experiment 2 (n=26 or n=27), they rated their liking of celery and yellow squash, with and without their favorite reduced-fat herb dip (pizza or ranch), and their intake of those vegetable snacks was measured. In Experiment 1, the herb-flavored dip was preferred over the plain dip (P<0.01), and children were three times more likely to reject the vegetable alone, compared with eating the vegetable paired with an herb dip (P<0.001). In Experiment 2, children ate significantly more of a previously rejected or disliked vegetable (celery and squash) when offered with a preferred reduced-fat herb dip than when the vegetable was served alone (P<0.05). These findings suggest that offering vegetables with reduced-fat dips containing familiar herb and spice flavors can increase tasting and thereby promote liking, acceptance, and consumption of vegetables, including vegetables previously rejected or disliked. Copyright © 2013 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

Bacterial and Fungal Counts of Dried and Semi-Dried Foods Collected from Dhaka, Bangladesh, and Their Reduction Methods.

PubMed

Feroz, Farahnaaz; Shimizu, Hiromi; Nishioka, Terumi; Mori, Miho; Sakagami, Yoshikazu

2016-01-01

　Food is a basic necessity for human survival, but it is still the vehicle for the transmission of food borne disease. Various studies have examined the roles of spices, herbs, nuts, and semi-dried fruits, making the need for safe and convenient methods of decontamination a necessity. The current study determined the bacterial and fungal loads of 26 spices and herbs, 5 nuts, 10 semi-dried fruits and 5 other foods. Spices, herbs and semi-dried foods demonstrated the highest bacterial and fungal loads with the majority showing over 10 4 CFU/mL. Nuts and other foods showed growths ranging from 10 2 to 10 6 CFU/mL. The current study also attempted to determine the effects of heat and plasma treatment. The log reduction of bacterial growth after heat treatment (maximum: 120 min for 60℃) was between 0.08 to 4.47, and the log reduction after plasma treatment (maximum: 40 min) ranged from 2.37 to 5.75. Spices showed the lowest rates of reduction, whereas the semi-dried and other foods showed moderate to high levels of decrease after heat treatment. The log reduction of fungal growth after heat treatment ranged from 0.27 to 4.40, and log reduction after plasma treatment ranged from 2.15 to 5.91．Furthermore, we validated the sterilization effect of plasma treatment against Bacillus spp. and Staphylococcus spp. by using scanning electron microscopy. Both treatment methods could prove to be advantageous in the agriculture related fields, enhancing the quality of the foods.

Lactic acid bacteria in Hamei and Marcha of North East India.

PubMed

Tamang, J P; Dewan, S; Tamang, B; Rai, A; Schillinger, U; Holzapfel, W H

2007-06-01

Hamei and Marcha are mixed dough inocula used as starters for preparation of various indigenous alcoholic beverages in Manipur and Sikkim in India, respectively. These starters are traditionally prepared from rice with wild herbs and spices. Samples of Hamei and Marcha, collected from Manipur and Sikkim, respectively, were analysed for lactic acid bacterial composition. The population of lactic acid bacteria (LAB) was 6.9 and 7.1 Log cfu/g in Hamei and Marcha, respectively. On the basis of phenotypic and genotypic characters, LAB strains isolated from Hamei and Marcha were identified as Pediococcus pentosaceus, Lactobacillus plantarum and Lactobacillus brevis. Technological properties of LAB such as antimicrobial properties, effect on acidification, ability to produce biogenic amines and ethanol, degree of hydrophobicity and enzymatic activities were also performed. Pediococcus pentosaceus HS: B1, isolated from Hamei, was found to produce bacteriocin. None of the strains produced biogenic amines. LAB strains showed a strong acidifying ability and they also produced a wide spectrum of enzymes.

[Preferences of the powdered spices choice to the meal by professionally working persons in relation to the innovative changes in their manufacturing].

PubMed

Bortnowska, Grazyna; Kałuzna-Zajaczkowska, Justyna

2011-01-01

The objective of this study was to evaluate preferences and frequency choice of commercially available powdered spices, applied to the dishes prepared at home by professionally working persons as well as factors which determine the acceptance of innovative changes in relation to the number and type of components used for their manufacturing. It was shown that above 80% mixtures of spices contained except vegetable spices also other flavourings, spice-products and functional additives but mostly monosodium glutamate (MSG) and sodium chloride. The respondents mostly accepted multicomponent powdered spices, manufactured with the application of new technologies which permitted creation original tastes and next their health-promoting role as well as convenience in use however, without changes in recipe. The women declared that to the dishes prepared at home usually applied herb spices. Conversely, the men mostly liked and often chose spices with savoury and distinctive taste and most willingly multicomponent ones which were suitable for flavour improvement of many dishes.

Enterobacter sakazakii in food and beverages (other than infant formula and milk powder).

PubMed

Friedemann, Miriam

2007-05-01

The ubiqitous microorganism Enterobacter sakazakii is a rare contaminant of infant formula and may cause severe systemic infection in neonates. So far, other food is not known to cause E. sakazakii-infections. The scarce information about the ecology of E. sakazakii and the uncertainty concerning the source of infection in children and adults warrant a summary of the current knowledge about the presence of this opportunistic microorganism in food other than infant formula. This review systematizes publications on the presence of E. sakazakii in food and beverages until June 2006. Food other than infant formula has been rarely investigated for the presence of E. sakazakii. Nevertheless, this microorganism could be isolated from a wide spectrum of food and food ingredients. E. sakazakii was isolated from plant food and food ingredients like cereal, fruit and vegetables, legume products, herbs and spices as well as from animal food sources like milk, meat and fish and products made from these foods. The spectrum of E. sakazakii-contaminated food covers both raw and processed food. The kind of processing of E. sakazakii-contaminated food was not restricted to dry products. Fresh, frozen, ready-to-eat, fermented and cooked food products as well as beverages and water suitable for the preparation of food, were found to be contaminated by E. sakazakii. Although E. sakazakii-contaminated food do not have general public health significance, measures for prevention should consider the presence of E. sakazakii in food, food ingredients, their processing and preparation as possible source of contamination, colonization or infection.

Quality Evaluation of Herbs and Spices in The Military Food System

DTIC Science & Technology

1976-06-01

tested would inhibit bacterial growth, Eseheric- hia coli and Staphyloeoeeus aureus were inoculated in tubes of lauryl sulfate tryptose (LST) broth... lauryl sulfate tryptose (LST) broth by standard methods**. Gas producing LST tubes were confirmed in brilliant green lactose bile (2%) broth (BGLB...and trypticase soy broth (TSB) containing 10% sodium chloride (NaCl), respectively, to which was added 1 ml of 1:10 dilution of each spice

Spices in the management of diabetes mellitus.

PubMed

Bi, Xinyan; Lim, Joseph; Henry, Christiani Jeyakumar

2017-02-15

Diabetes mellitus (DM) remains a major health care problem worldwide both in developing and developed countries. Many factors, including age, obesity, sex, and diet, are involved in the etiology of DM. Nowadays, drug and dietetic therapies are the two major approaches used for prevention and control of DM. Compared to drug therapy, a resurgence of interest in using diet to manage and treat DM has emerged in recent years. Conventional dietary methods to treat DM include the use of culinary herbs and/or spices. Spices have long been known for their antioxidant, anti-inflammatory, and anti-diabetic properties. This review explores the anti-diabetic properties of commonly used spices, such as cinnamon, ginger, turmeric, and cumin, and the use of these spices for prevention and management of diabetes and associated complications. Copyright © 2016 Elsevier Ltd. All rights reserved.

Indian Spices for Healthy Heart - An Overview

PubMed Central

Vasanthi, Hannah R; Parameswari, R.P

2010-01-01

Spices were some of the most valuable items of trade in the ancient and medieval world. Herbalist and folk practitioners have used plant remedies for centuries, but only recently have scientist begun to study the powers of common herbs and spices. In the current set-up, the anti-proliferative, anti-hypercholesterolemic, anti-diabetic, anti-inflammatory effects of spices have overriding importance, as the key health concern of mankind nowadays is diabetes, cardio-vascular diseases, arthritis and cancer. Spices or their active compounds could be used as possible ameliorative or preventive agents for these health disorders. Spices are rich in antioxidants, and scientific studies suggest that they are also potent inhibitors of tissue damage and inflammation caused by high levels of blood sugar and circulating lipids. Because spices have very low calorie content and are relatively inexpensive, they are reliable sources of antioxidants and other potential bioactive compounds in diet. This review outlines the role of some spices used in the Indian kitchen for its flavour and taste which are potential to maintain a healthy heart. PMID:22043203

Inhibition of non-haem iron absorption in man by polyphenolic-containing beverages.

PubMed

Hurrell, R F; Reddy, M; Cook, J D

1999-04-01

The effects of different polyphenol-containing beverages on Fe absorption from a bread meal were estimated in adult human subjects from the erythrocyte incorporation of radio-Fe. The test beverages contained different polyphenol structures and were rich in either phenolic acids (chlorogenic acid in coffee), monomeric flavonoids (herb teas, camomile (Matricaria recutita L.), vervain (Verbena officinalis L.), lime flower (Tilia cordata Mill.), pennyroyal (Mentha pulegium L.) and peppermint (Mentha piperita L.), or complex polyphenol polymerization products (black tea and cocoa). All beverages were potent inhibitors of Fe absorption and reduced absorption in a dose-dependent fashion depending on the content of total polyphenols. Compared with a water control meal, beverages containing 20-50 mg total polyphenols/serving reduced Fe absorption from the bread meal by 50-70%, whereas beverages containing 100-400 mg total polyphenols/serving reduced Fe absorption by 60-90%. Inhibition by black tea was 79-94%, peppermint tea 84%, pennyroyal 73%, cocoa 71%, vervain 59%, lime flower 52% and camomile 47%. At an identical concentration of total polyphenols, black tea was more inhibitory than cocoa, and more inhibitory than herb teas camomile, vervain, lime flower and pennyroyal, but was of equal inhibition to peppermint tea. Adding milk to coffee and tea had little or no influence on their inhibitory nature. Our findings demonstrate that herb teas, as well as black tea, coffee and coca can be potent inhibitors of Fe absorption. This property should be considered when giving dietary advice in relation to Fe nutrition.

Inhibitory Effects of Culinary Herbs and Spices on the Growth of HCA-7 Colorectal Cancer Cells and Their COX-2 Expression.

PubMed

Jaksevicius, Andrius; Carew, Mark; Mistry, Calli; Modjtahedi, Helmout; Opara, Elizabeth I

2017-09-21

It is unclear if the anti-inflammatory properties of culinary herbs and spices (CHS) are linked to their ability to inhibit Colorectal cancer cell (CRC) growth. Furthermore, their therapeutic potential with regards to CRC is unknown. The aim of this study was to establish if the inhibition of HCA-7 CRC cell growth by a selection of culinary herbs and spices (CHS) is linked to the inhibition of the cells' cyclooxygenase-2 (COX-2 )expression, and to investigate their therapeutic potential. CHS inhibited the growth of Human colon adenocarcinoma-7 (HCA-7) cells; the order of potency was turmeric, bay leaf, ginger, sage, and rosemary; their combinations had a synergistic or additive effect on cell growth inhibition. CHS also inhibited COX-2 expression and activity; this action was comparable to that of the specific COX-2 inhibitor Celecoxib. Coincident with COX-2 inhibition was the accumulation of cells in the sub G1 phase of the HCA-7's cell cycle and, using bay leaf and turmeric, the cleavage of caspase 3 and poly (ADP-ribose) polymerase (PARP). This latter effect showed that the effect of these CHS on growth arrest was irreversible, and was comparable to that of the caspase activator Etoposide. This study provides evidence of a link between the inhibition of HCA-7 growth, and its COX-2 expression, by CHS, and their therapeutic potential.

Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation

PubMed Central

Moberg, Kayla; Amin, Kemia N.; Wright, Melissa; Newkirk, Jordan J.; Ponder, Monica A.; Acuff, Gary R.; Dickson, James S.

2017-01-01

Abstract Selected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, oregano, and onion powder were irradiated to a target dose of 8 kGy. Two additional processes were examined for whole black peppercorns and cumin seeds: ethylene oxide (EtO) fumigation and vacuum assisted‐steam (82.22 °C, 7.5 psia). Treated and untreated spices/herbs were compared (visual, odor) using sensory similarity testing protocols (α = 0.20; β = 0.05; proportion of discriminators: 20%) to determine if processing altered sensory quality. Analytical assessment of quality (color, water activity, and volatile chemistry) was completed. Irradiation did not alter visual or odor sensory quality of black peppercorn, cumin seed, or oregano but created differences in onion powder, which was lighter (higher L *) and more red (higher a*) in color, and resulted in nearly complete loss of measured volatile compounds. EtO processing did not create detectable odor or appearance differences in black peppercorn; however visual and odor sensory quality differences, supported by changes in color (higher b *; lower L *) and increased concentrations of most volatiles, were detected for cumin seeds. Steam processing of black peppercorn resulted in perceptible odor differences, supported by increased concentration of monoterpene volatiles and loss of all sesquiterpenes; only visual differences were noted for cumin seed. An important step in process validation is the verification that no effect is detectable from a sensory perspective. PMID:28407236

Inhibitory Effects of Culinary Herbs and Spices on the Growth of HCA-7 Colorectal Cancer Cells and Their COX-2 Expression

PubMed Central

Jaksevicius, Andrius; Carew, Mark; Mistry, Calli

2017-01-01

It is unclear if the anti-inflammatory properties of culinary herbs and spices (CHS) are linked to their ability to inhibit Colorectal cancer cell (CRC) growth. Furthermore, their therapeutic potential with regards to CRC is unknown. The aim of this study was to establish if the inhibition of HCA-7 CRC cell growth by a selection of culinary herbs and spices (CHS) is linked to the inhibition of the cells’ cyclooxygenase-2 (COX-2 )expression, and to investigate their therapeutic potential. CHS inhibited the growth of Human colon adenocarcinoma-7 (HCA-7) cells; the order of potency was turmeric, bay leaf, ginger, sage, and rosemary; their combinations had a synergistic or additive effect on cell growth inhibition. CHS also inhibited COX-2 expression and activity; this action was comparable to that of the specific COX-2 inhibitor Celecoxib. Coincident with COX-2 inhibition was the accumulation of cells in the sub G1 phase of the HCA-7’s cell cycle and, using bay leaf and turmeric, the cleavage of caspase 3 and poly (ADP-ribose) polymerase (PARP). This latter effect showed that the effect of these CHS on growth arrest was irreversible, and was comparable to that of the caspase activator Etoposide. This study provides evidence of a link between the inhibition of HCA-7 growth, and its COX-2 expression, by CHS, and their therapeutic potential. PMID:28934138

Review of antidiabetic fruits, vegetables, beverages, oils and spices commonly consumed in the diet.

PubMed

Beidokhti, Maliheh Najari; Jäger, Anna K

2017-04-06

Type 2 diabetes is the most common type of diabetes and its prevalence is rapidly increasing throughout the world. Modifications of lifestyle such as suitable diet and exercise programs along with pharmacotherapy and education of patients are beneficial therapies for patients with type 2 diabetes. The ethnopharmacological use of herbal medicines, many of them part of our diet as spices, vegetables and fruits, has been developed for the treatment of diabetes due to inexpensiveness, easy availability and few side effects. Our aim is to present a review for researchers who are interested in the biologically active dietary plants traditionally utilized in the treatment of diabetes. Information was obtained from a literature search of electronic databases such as Google Scholar, Pubmed, Sci Finder and Cochrane. Common and scientific name of the fruits, vegetables, beverages, oils and spices and the words 'antidiabetic', 'hypoglycemic', 'anti-hyperglycemic', 'type 2 diabetes' were used as keywords for search. Certain fruits and vegetables are functional foods and their consumption reduces the incidence of type 2 diabetes. Hypoglycemic effects of fruits and vegetables may be due to their inducing nature on pancreatic β-cells for insulin secretion, or bioactive compounds such as flavonoids, alkaloids and anthocyanins, which act as insulin-like molecules or insulin secretagogues. This write-up covers hypoglycemic, anti-hyperglycemic and anti-diabetic activities of some dietary fruits, vegetables, beverages, oils and spices and their active hypoglycemic constituents. Including such plant species in the diet might improve management of type 2 diabetes. Copyright © 2017 Elsevier Ireland Ltd. All rights reserved.

HPLC Analysis of alpha and beta Acids in Hops

DOE Office of Scientific and Technical Information (OSTI.GOV)

Danenhower, Travis; Force, Leyna; Petersen, Kenneth

Early in brewing history, a variety of herbs and spices (such as coriander, rosemary, yarrow, and bog myrtle) were used to flavor beer (1). It is evident, from the Bavarian Purity Law of 1516, that a major shift in beer flavoring occurred around the middle of the second millennium. This law declared that only three ingredients could be used to brew beer: barley, water, and hops (1), thus eliminating other spices from German beer. (The importance of yeast had not yet been uncovered.)

Botanical alternatives to antibiotics for use in organic poultry production.

PubMed

Diaz-Sanchez, Sandra; D'Souza, Doris; Biswas, Debrabrata; Hanning, Irene

2015-06-01

The development of antibiotic resistant pathogens has resulted from the use of sub-therapeutic concentrations of antibiotics delivered in poultry feed. Furthermore, there are a number of consumer concerns regarding the use of antibiotics in food animals including residue contamination of poultry products and antibiotic resistant bacterial pathogens. These issues have resulted in recommendations to reduce the use of antibiotics as growth promoters in livestock in the United States. Unlike conventional production, organic systems are not permitted to use antibiotics. Thus, both conventional and organic poultry production need alternative methods to improve growth and performance of poultry. Herbs, spices, and various other plant extracts are being evaluated as alternatives to antibiotics and some do have growth promoting effects, antimicrobial properties, and other health-related benefits. This review aims to provide an overview of herbs, spices, and plant extracts, currently defined as phytobiotics as potential feed additives. © 2015 Poultry Science Association Inc.

Occurrence of Cronobacter spp. in Dried Foods, Fresh Vegetables and Soil.

PubMed

Ueda, Shigeko

2017-01-01

　The present study surveyed the occurrence of Cronobacter spp. in dried foods including milk powder, spices and herbs and others, and fresh vegetables commercially available in markets, and ground soil materials for the agriculture. Cronobacter spp. were isolated from 15% of 33 spice and herb samples and 3% of 36 taste foods, and these were C. turicensis, C. malonaticus, C. sakazakii and C. dubliensis. Cronobacter spp. from fresh vegetables were detected in 12% of field vegetables and 13% of hydroponic vegetables. C. turicensis was prevalent in field vegetables, and C. malonaticus was in hydroponic ones. And, Cronobacter spp. in shredded vegetables were detected from 44% of 9 samples, and these were C. dubliensis, C. turicensis and C. sakazakii. Also, Cronobacter spp. in soil from rice field, vegetable field and sandpits were predominantly C. sakazakii and C. malonaticus.

LC-PDA-ESI/MS identification of the phenolic components of three compositae spices: chamomile, tarragon, and Mexican arnica.

PubMed

Lin, Long-Ze; Harnly, James M

2012-06-01

Chamomile (Matricaria chamomilla L.), tarragon (Artemisia dracunculus L.) and Mexican arnica (Heterotheca inuoides) are common compositae spices and herbs found in the US market. They contain flavonoids and hydroxycinnamates that are potentially beneficial to human health. A standardized LC-PDA-ESI/MS profiling method was used to identify 51 flavonoids and 17 hydroxycinnamates. Many of the identifications were confirmed with authentic standards or through references in the literature or the laboratory's database. More than half of the phenol compounds for each spice had not been previously reported. The phenolic profile can be used for plant authentication and to correlate with biological activities.

LC-PDA-ESI/MS Identification of the Phenolic Components of Three Compositae Spices: Chamomile, Tarragon, and Mexican Arnica

PubMed Central

Harnly, James M.

2013-01-01

Chamomile (Matricaria chamomilla L.), tarragon (Artemisia dracunculus L.) and Mexican arnica (Heterotheca inuoides) are common compositae spices and herbs found in the US market. They contain flavonoids and hydroxycinnamates that are potentially beneficial to human health. A standardized LC-PDA-ESI/MS profiling method was used to identify 51 flavonoids and 17 hydroxycinnamates. Many of the identifications were confirmed with authentic standards or through references in the literature or the laboratory’s database. More than half of the phenol compounds for each spice had not been previously reported. The phenolic profile can be used for plant authentication and to correlate with biological activities. PMID:22816299

Summary of Operational Rations

DTIC Science & Technology

1982-06-01

fortification of instant coffee with ascorbic acid; of cocoa beverag.e powder and enriched sweet chocolate with vitamin A, ascorbic acid, thiamin and...and ice cream mix Staples such as flour, sugar, rice, macaroni, and shortening Instant puddings Salt, pepper, and other spices 14 MEAL, COMBAT...Turkey Loaf Fruit, Enriched Sweet Chocolate, Crackers, and Cheese Spread *All menus include instant coffee, dry, nondairy cream substitute

Processes to Preserve Spice and Herb Quality and Sensory Integrity During Pathogen Inactivation.

PubMed

Duncan, Susan E; Moberg, Kayla; Amin, Kemia N; Wright, Melissa; Newkirk, Jordan J; Ponder, Monica A; Acuff, Gary R; Dickson, James S

2017-05-01

Selected processing methods, demonstrated to be effective at reducing Salmonella, were assessed to determine if spice and herb quality was affected. Black peppercorn, cumin seed, oregano, and onion powder were irradiated to a target dose of 8 kGy. Two additional processes were examined for whole black peppercorns and cumin seeds: ethylene oxide (EtO) fumigation and vacuum assisted-steam (82.22 °C, 7.5 psia). Treated and untreated spices/herbs were compared (visual, odor) using sensory similarity testing protocols (α = 0.20; β = 0.05; proportion of discriminators: 20%) to determine if processing altered sensory quality. Analytical assessment of quality (color, water activity, and volatile chemistry) was completed. Irradiation did not alter visual or odor sensory quality of black peppercorn, cumin seed, or oregano but created differences in onion powder, which was lighter (higher L * ) and more red (higher a * ) in color, and resulted in nearly complete loss of measured volatile compounds. EtO processing did not create detectable odor or appearance differences in black peppercorn; however visual and odor sensory quality differences, supported by changes in color (higher b * ; lower L * ) and increased concentrations of most volatiles, were detected for cumin seeds. Steam processing of black peppercorn resulted in perceptible odor differences, supported by increased concentration of monoterpene volatiles and loss of all sesquiterpenes; only visual differences were noted for cumin seed. An important step in process validation is the verification that no effect is detectable from a sensory perspective. © 2017 The Authors. Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of Food Technologists.

Yerba mate (Ilex paraguariensis St. Hill.)-based beverages: How successive extraction influences the extract composition and its capacity to chelate iron and scavenge free radicals.

PubMed

Colpo, Ana C; Rosa, Hemerson; Lima, Maria Eduarda; Pazzini, Camila Eliza F; de Camargo, Vanessa B; Bassante, Felipa E M; Puntel, Robson; Ávila, Daiana Silva; Mendez, Andreas; Folmer, Vanderlei

2016-10-15

Chimarrão or mate is a popular beverage from South America that is drank with successive infusions. Although yerba mate extracts have been widely studied, few studies have described the extract contents in beverages. Using yerba mate samples from Brazil, Argentina, and Uruguay, we examined the extract chromatographic profiles, total polyphenol content and their capacities to chelate iron. In addition, we analyzed antioxidant activity by examining the ability of the extracts to scavenge DPPH and NO. Our results showed that the amount of extracted compound was highest in yerba mate extract from Uruguay, followed by Argentina, then Brazil. Herbs from all three areas had a significant capacity to inhibit DPPH and NO free radicals. The Brazilian and Uruguayan herbs had an 80% iron chelation capacity (p<0.001), while the iron chelation capacity of the Argentinean herb was lower but still significant (p⩽0.05). We conclude that the compound concentration decreases with successive extractions, while the antioxidant capacity is maintained at significant levels. Copyright © 2016 Elsevier Ltd. All rights reserved.

Use of different spices as potential natural antioxidant additives on cooked beans (Phaseolus vulgaris). Increase of DPPH radical scavenging activity and total phenolic content.

PubMed

Pereira, Marina Pelincer; Tavano, Olga Luisa

2014-12-01

Herbs and spices, excellent sources of phenolic compounds, can be considered potential antioxidant additives. The use of spices must strike a balance between their potential antioxidant capabilities during preparation and the flavor acceptance, in order to avoid rejection of the food. The aimed of this study is to evaluate the influence of different spices and their concentrations on cooked common beans, focusing its potential as antioxidant additives. Onion, parsley, spring onion, laurel and coriander increased the antioxidant activity of preparation when used at 7.96 g of onion, 1.06 g parsley, 3.43 g spring onion, 0.25 g laurel (dry leaves), and 0.43 g coriander/100 g of cooked beans. Besides, these spices concentrations enhance total phenolics and alter the mixture protein digestibility minimally. For garlic samples it was not possible to establish a concentration that increases the antioxidant activity of cooked beans.

Nudging Students into Writing Creatively (Teaching Ideas).

ERIC Educational Resources Information Center

Perreault, George; And Others

1996-01-01

Describes ideas for writing prompts and assignments proposed by three different teachers: (1) writing poems inspired by smells of herbs and spices; (2) writing about past perceptions and feelings after looking at a photograph; and (3) writing a "self-portrait." (TB)

7 CFR 205.304 - Packaged products labeled “made with organic (specified ingredients or food group(s)).”

Code of Federal Regulations, 2011 CFR

2011-01-01

... than three of the following food groups: beans, fish, fruits, grains, herbs, meats, nuts, oils, poultry, seeds, spices, sweeteners, and vegetables or processed milk products; and, Provided further, That, all...

Basil (Ocimum basilicum L.) oils

USDA-ARS?s Scientific Manuscript database

Basil (Ocimum basilicum) is one of the most popular and healthy culinary herbs in the world. Essential oil derived from basil (basil oil) through steam distillation has traditionally been used for a wide range of applications such as cooking spices, aromatherapy, perfumery, medicinal treatments, pes...

75 FR 20841 - Pesticide Products; Registration Applications

Federal Register 2010, 2011, 2012, 2013, 2014

2010-04-21

.... Active ingredient: Fomesafen. Proposed Use(s): Peppers. Contact: Michael Walsh, (703) 308-2972; walsh...; berry, lowgrowing, subgroup 13-07G; herb, subgroup 19A; spice, subgroup 19B, except black pepper...): African eggplant; bell pepper; eggplant; martynia; nonbell pepper; okra; pea eggplant; pepino; roselle...

76 FR 32933 - International Standard-Setting Activities

Federal Register 2010, 2011, 2012, 2013, 2014

2011-06-07

... or re-evaluation by JECFA. Proposed amendments to the Risk Analysis Principles for CCRVDF for comments and consideration at the next session. Proposed revision of Risk Analysis Principles Applied by... the Classification of Foods and Animal Feeds: Tree Nuts, Herbs and Spices. Draft Principle and...

Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits

PubMed Central

Opara, Elizabeth I.; Chohan, Magali

2014-01-01

Herbs and spices have been used for both culinary and medicinal purposes for centuries. Over the last decade, research into their role as contributors of dietary polyphenols, known to possess a number of properties associated with reducing the risk of developing chronic non-communicable diseases, has increased. However, bearing in mind how these foods are consumed, normally in small quantities and in combination with other foods, it is unclear what their true benefit is from a health perspective. The aim of this review is to use the literature to discuss how preparative and digestive processes, bioavailability and interactions between foods may influence the bioactive properties of these foods, and whether or not polyphenols are responsible for these properties. Furthermore, this review aims to highlight the challenges that need to be addressed so as to determine the true benefits of these foods and the mechanisms of action that underpin their purported efficacy. PMID:25340982

How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance.

PubMed

Issaoui, Manel; Flamini, Guido; Souid, Sondess; Bendini, Alessandra; Barbieri, Sara; Gharbi, Ines; Toschi, Tullia Gallina; Cioni, Pier Luigi; Hammami, Mohamed

2016-06-01

With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as "flavored olive oils", obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K232 nm and K270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated.

A survey of the use of herbs among patients attending secondary-level health care facilities in southwestern Nigeria.

PubMed

Fakeye, Titilayo Oyelola; Tijani, Abu; Adebisi, O

2007-01-01

This study was carried out to evaluate the herb usage among patients attending secondary health facilities in Southwestern Nigeria. Data including allergies to drug and herbs, use of social drugs, and herbs and their perceived efficacy to herbs was collected from 265 patients (inpatients n = 65; outpatients n = 200) using structured questionnaire and patients' drug charts. A total of 15.4% of inpatients were found to be using herbs that may be potentially harmful due to drug-drug/drug-herb interactions. Nine percent experienced adverse effects with the use of herbs, whereas 2% experienced adverse reactions on coadministration with prescribed drugs. A high percent of outpatients, 38%, were using alcoholic beverages for extracting the plant materials themselves. The study showed that the use of herbs with drugs is widely practiced among patients attending secondary health care facilities in Nigeria, usually without the doctor or pharmacist's knowledge.

Effects of a behavioral intervention that emphasizes spices and herbs on adherence to recommended sodium intake: results of the SPICE randomized clinical trial.

PubMed

Anderson, Cheryl A M; Cobb, Laura K; Miller, Edgar R; Woodward, Mark; Hottenstein, Annette; Chang, Alex R; Mongraw-Chaffin, Morgana; White, Karen; Charleston, Jeanne; Tanaka, Toshiko; Thomas, Letitia; Appel, Lawrence J

2015-09-01

For decades, dietary sodium intake in the United States has remained high, and few studies have examined strategies for maintaining recommended intakes. We examined the effects of a behavioral intervention, which emphasized spices and herbs, on the maintenance of sodium intake at the recommended intake of 1500 mg/d in individuals to whom the US Dietary Guidelines for Americans apply. We conducted a 2-phase study that included adults ≥18 y of age for whom Dietary Guidelines for Americans recommends 1500 mg Na/d. The study was conducted in Baltimore, Maryland, from 2012 to 2014. In phase 1, 55 individuals consumed a low-sodium diet for 4 wk. Participants were provided all foods, snacks, and calorie-containing drinks. In phase 2, 40 participants from phase 1 were randomly assigned to either a behavioral intervention to reduce sodium intake (n = 20) or a self-directed control group (n = 20) for 20 wk. The primary study outcome was the change in mean 24-h urinary sodium excretion during phase 2. Linear regression analyses were used to determine intervention effects on urinary sodium excretion. Participant characteristics were as follows: women: 65%; African American: 88%; hypertension: 63%; diabetes: 18%; mean age: 61 y; and mean body mass index (in kg/m(2)): 30. At the end of phase 2, mean 24-h sodium excretion was lower in the behavioral intervention than in the self-directed group (mean difference: -956.8 mg/d; 95% CI: -1538.7, -374.9 mg/d) after sodium intake at screening was controlled for (P = 0.002). These findings persisted in sensitivity analyses that excluded potentially incomplete urine collections [Mage's equation mean difference: -1090 mg/d (P = 0.001); Joosens' equation mean difference: -796 mg/d (P = 0.04)]. A multifactorial behavioral intervention emphasizing spices and herbs significantly reduced sodium intake. Because of the ubiquity of sodium in the US food supply, multilevel strategies addressing individual behaviors and the food supply are needed to improve adherence to recommendations. This trial was registered at clinicaltrials.gov as NCT01615159. © 2015 American Society for Nutrition.

Caffeic Acid Derivatives in Dried Lamiaceae and Echinacea purpurea Products

USDA-ARS?s Scientific Manuscript database

The concentrations of caffeic acid derivatives within Lamiaceae and Echinacea (herb, spice, tea, and dietary supplement forms) readily available in the U.S. marketplace (n=72) were determined. After the first identification of chicoric acid in Ocimum basilicum (basil), the extent to which chicoric a...

[Retrospect of Chinese herbs taken as tea drinking].

PubMed

Zhu, J N; Zhang, X L; Guo, H

2017-01-28

Tea and wine are time-honored drinks in China. Along with coffee and cocoa, tea, as one of the non-alcoholic plant beverages, is prevailing the world. Tea and Chinese medicine has a very close relationship. Chinese herbs taken as tea forming the tea-like medicinal tea, can be taken frequently at anytime. The application of Chinese herbs taken as tea drinking begins from the Tang Dynasty, flourishes in the Song Dynasty and matures in the Qing Dynasty. The review of its history provides ample evidence of Chinese herbs taken as tea drinking in treating and preventing diseases, as well as providing the clues and references of developing new Chinese herbs taking as tea.

Dehulling of coriander fruit before oil extraction

USDA-ARS?s Scientific Manuscript database

Coriander (Coriandrum sativum L.) is a summer annual traditionally grown for use as fresh green herb, spice or for its essential oil. The essential oil is obtained by steam distillation of crushed fruit and the residue is utilized as feed or processed further to recover the triglyceride. The triglyc...

Detection and frequency of Cronobacter spp. (Enterobacter sakazakii) in different categories of ready-to-eat foods other than infant formula.

PubMed

Baumgartner, Andreas; Grand, Marius; Liniger, Marianne; Iversen, Carol

2009-12-31

Two hundred sixty eight samples of ready-to-eat foods from retail shops were screened for the presence of Cronobacter by selective enrichment followed by plating on three chromogenic agars (ESIA, ESPM and DFI). Cronobacter was isolated from 14/23 samples of sprouts and fresh herbs/salads (60.9%), 7/26 samples of spices and dried herbs (26.9%) and 3/42 confectionery samples (7.1%). In cases where repeat samples were available, foods positive for Cronobacter were retested twice. In total, 54 Cronobacter isolates from 24 foods were recovered and genetic fingerprint patterns generated using PFGE. Identical PFGE-profiles were generated for Cronobacter isolates from five samples of two confectionery products obtained from a particular bakery shop over a period of 11 months. This may indicate a persistent contamination of the production site. For all other isolates, no clustering by phylogenetic analysis of PFGE-profiles was observed, indicating the sporadic nature of Cronobacter in ready-to-eat foods. Enterobacterial counts varied from a maximum value of 2.9 x 10(7) CFU/g (in dill) to a minimum value of <10 CFU/g (in confectionery and dried herbs/spices). There was no correlation between Enterobacterial count and the presence of Cronobacter. Cronobacter may be regularly imported into private households via ready-to-eat foods.

Effect of Encapsulation on Antimicrobial Activity of
Herbal Extracts with Lysozyme

PubMed Central

Matouskova, Petra; Bokrova, Jitka; Benesova, Pavla

2016-01-01

Summary Resistance of microorganisms to antibiotics has increased. The use of natural components with antimicrobial properties can be of great significance to reduce this problem. The presented work is focused on the study of the effect of encapsulation of selected plant and animal antimicrobial substances (herbs, spices, lysozyme and nisin) on their activity and stability. Antimicrobial components were packaged into liposomes and polysaccharide particles (alginate, chitosan and starch). Antimicrobial activity was tested against two Gram-positive (Bacillus subtilis and Micrococcus luteus) and two Gram-negative (Escherichia coli and Serratia marcescens) bacteria. Encapsulation was successful in all types of polysaccharide particles and liposomes. The prepared particles exhibited very good long-term stability, especially in aqueous conditions. Antimicrobial activity was retained in all types of particles. Liposomes with encapsulated herb and spice extracts exhibited very good inhibitory effect against all tested bacterial strains. Most of herbal extracts had very good antimicrobial effect against the tested Gram-negative bacterial strains, while Gram-positive bacteria were more sensitive to lysozyme particles. Thus, particles with co-encapsulated herbs and lysozyme are more active against different types of bacteria, and more stable and more effective during long-term storage. Particles with encapsulated mixture of selected plant extracts and lysozyme could be used as complex antimicrobial preparation with controlled release in the production of food and food supplements, pharmaceutical and cosmetic industries. PMID:27956862

77 FR 29218 - Protection of Stratospheric Ozone: The 2012 Critical Use Exemption From the Phaseout of Methyl...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-05-17

... critical use included ``processed food, cheese, herbs and spices, and spaces and equipment in associated... inadequately justified and recommended only cheese storage facilities for consideration by the Parties as a... include only ``Members of the National Pest Management Association treating cheese storage facilities...

40 CFR 180.491 - Propylene oxide; tolerances for residues.

Code of Federal Regulations, 2014 CFR

2014-07-01

...) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES IN FOOD Specific Tolerances... Basil, dried leaves 6000 Cacao bean, cocoa powder 20.0 Cacao bean, dried bean 20.0 Fig 3.0 Garlic, dried 6000 Grape, raisin 4.0 Herbs and spices, group 19, dried, except basil 1500 Nut, pine 10.0 Nut, tree...

40 CFR 180.491 - Propylene oxide; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

...) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES IN FOOD Specific Tolerances...: Commodity Parts per million Basil, dried leaves 6000 Cacao bean, dried bean 20.0 Cacao bean, cocoa powder 20.0 Fig 3.0 Garlic, dried 6000 Grape, raisin 4.0 Herbs and spices, group 19, dried, except basil 1500...

40 CFR 180.491 - Propylene oxide; tolerances for residues.

Code of Federal Regulations, 2012 CFR

2012-07-01

...) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES IN FOOD Specific Tolerances... Basil, dried leaves 6000 Cacao bean, cocoa powder 20.0 Cacao bean, dried bean 20.0 Fig 3.0 Garlic, dried 6000 Grape, raisin 4.0 Herbs and spices, group 19, dried, except basil 1500 Nut, pine 10.0 Nut, tree...

40 CFR 180.491 - Propylene oxide; tolerances for residues.

Code of Federal Regulations, 2013 CFR

2013-07-01

...) PESTICIDE PROGRAMS TOLERANCES AND EXEMPTIONS FOR PESTICIDE CHEMICAL RESIDUES IN FOOD Specific Tolerances... Basil, dried leaves 6000 Cacao bean, cocoa powder 20.0 Cacao bean, dried bean 20.0 Fig 3.0 Garlic, dried 6000 Grape, raisin 4.0 Herbs and spices, group 19, dried, except basil 1500 Nut, pine 10.0 Nut, tree...

Effects of steam distillation on extraction, composition, and functional properties of coriander (Coriandrum sativum L.) proteins

USDA-ARS?s Scientific Manuscript database

Coriander (Coriandrum sativum L.) is a summer annual plant commonly used as fresh green herb, spice, or for its essential oil. A newly-developed process combined steam distillation and mechanical pressing to recover the essential oil and edible oil, respectively, from dehulled coriander seeds. The c...

Improved Properties and Microbiological Safety of Novel Cottage Cheese Containing Spices

PubMed Central

Knežević, Zvonimira Medverec; Frece, Jadranka; Markov, Ksenija; Kazazić, Snježana; Mrvčić, Jasna

2015-01-01

Summary The study focuses on developing novel cottage cheese containing spices with acceptable sensory properties, increased biological value and extended shelf life. Thirty types of cheese with added fresh or dried parsley, dill, pepper, garlic and rosemary were produced. Characterisation of phenolic compounds, antioxidant capacity and antibacterial activity of spices and cheese samples were evaluated. The cheese containing fresh pepper and fresh and dried herbs showed excellent sensory properties, with the best results obtained with fresh sweet red pepper. Dry rosemary had the highest antioxidant and antibacterial activity due to high mass fractions of caffeic and rosmarinic acids as well as high mass fractions of flavones and phenolic diterpenes. The plant extracts examined in vitro and in situ effectively reduce numbers of foodborne pathogens like Salmonella typhimurium, Escherichia coli, Staphylococcus aureus and Listeria monocytogenes, and therefore have potential as natural preservatives and antioxidants. PMID:27904380

Effects of a behavioral intervention that emphasizes spices and herbs on adherence to recommended sodium intake: results of the SPICE randomized clinical trial12

PubMed Central

Anderson, Cheryl AM; Cobb, Laura K; Miller, Edgar R; Woodward, Mark; Hottenstein, Annette; Chang, Alex R; Mongraw-Chaffin, Morgana; White, Karen; Charleston, Jeanne; Tanaka, Toshiko; Thomas, Letitia; Appel, Lawrence J

2015-01-01

Background: For decades, dietary sodium intake in the United States has remained high, and few studies have examined strategies for maintaining recommended intakes. Objective: We examined the effects of a behavioral intervention, which emphasized spices and herbs, on the maintenance of sodium intake at the recommended intake of 1500 mg/d in individuals to whom the US Dietary Guidelines for Americans apply. Design: We conducted a 2-phase study that included adults ≥18 y of age for whom Dietary Guidelines for Americans recommends 1500 mg Na/d. The study was conducted in Baltimore, Maryland, from 2012 to 2014. In phase 1, 55 individuals consumed a low-sodium diet for 4 wk. Participants were provided all foods, snacks, and calorie-containing drinks. In phase 2, 40 participants from phase 1 were randomly assigned to either a behavioral intervention to reduce sodium intake (n = 20) or a self-directed control group (n = 20) for 20 wk. The primary study outcome was the change in mean 24-h urinary sodium excretion during phase 2. Linear regression analyses were used to determine intervention effects on urinary sodium excretion. Results: Participant characteristics were as follows: women: 65%; African American: 88%; hypertension: 63%; diabetes: 18%; mean age: 61 y; and mean body mass index (in kg/m2): 30. At the end of phase 2, mean 24-h sodium excretion was lower in the behavioral intervention than in the self-directed group (mean difference: −956.8 mg/d; 95% CI: −1538.7, −374.9 mg/d) after sodium intake at screening was controlled for (P = 0.002). These findings persisted in sensitivity analyses that excluded potentially incomplete urine collections [Mage’s equation mean difference: −1090 mg/d (P = 0.001); Joosens’ equation mean difference: −796 mg/d (P = 0.04)]. Conclusions: A multifactorial behavioral intervention emphasizing spices and herbs significantly reduced sodium intake. Because of the ubiquity of sodium in the US food supply, multilevel strategies addressing individual behaviors and the food supply are needed to improve adherence to recommendations. This trial was registered at clinicaltrials.gov as NCT01615159. PMID:26269371

SPICE/K2 Synthetic Marijuana-Induced Toxic Hepatitis Treated with N-Acetylcysteine

PubMed Central

Sheikh, Israr A.; Lukšič, Miha; Ferstenberg, Richard; Culpepper-Morgan, Joan A.

2014-01-01

Patient: Male, 45 Final Diagnosis: Spice/K2 induced liver injury Symptoms: Lethargy • somnolence • fatigue Medication: N-acetylcysteine Clinical Procedure: — Specialty: Gastroenterology Objective: Rare disease Background: Spice/K2 is one of several street names for synthetic marijuana. These hallucinogens are increasingly sold over the internet and in “head” shops. They are usually household herbs that are sprayed with chemicals that become centrally active compounds when burned together and inhaled by smoking. Case Report: We present a case of a 45-year-old male substance abuser who was admitted with evidence of hepatocellular necrosis and worsening liver failure. Tests for acetaminophen were negative, as were tests for alcohol. The patient was empirically treated with N-acetylcysteine. Hepatocellular damage was abated and the patient made a full recovery. Upon regaining consciousness, the patient admitted to smoking Spice/K2. Other toxicities have been reported with synthetic marijuana use, but not liver toxicity. Conclusions: Physicians need to have a high index of suspicion for unknown hepatotoxins in substance abusers. N-acetylcysteine can be given if there is no contraindication. PMID:25548903

Antioxidant Activities of Hot Water Extracts from Various Spices

PubMed Central

Kim, Il-Suk; Yang, Mi-Ra; Lee, Ok-Hwan; Kang, Suk-Nam

2011-01-01

Recently, the natural spices and herbs such as rosemary, oregano, and caraway have been used for the processing of meat products. This study investigates the antioxidant activity of 13 spices commonly used in meat processing plants. The hot water extracts were then used for evaluation of total phenolic content, total flavonoids content and antioxidant activities. Our results show that the hot water extract of oregano gave the highest extraction yield (41.33%) whereas mace (7.64%) gave the lowest. The DPPH radical scavenging ability of the spice extracts can be ranked against ascorbic acid in the order ascorbic acid > clove > thyme > rosemary > savory > oregano. The values for superoxide anion radical scavenging activities were in the order of marjoram > rosemary > oregano > cumin > savory > basil > thyme > fennel > coriander > ascorbic acid. When compared to ascorbic acid (48.72%), the hydroxyl radical scavenging activities of turmeric and mace were found to be higher (p < 0.001). Clove had the highest total phenolic content (108.28 μg catechin equivalent (CE)/g). The total flavonoid content of the spices varied from 324.08 μg quercetin equivalent (QE)/g for thyme to 3.38 μg QE/g for coriander. Our results indicate that hot water extract of several spices had a high antioxidant activity which is partly due to the phenolic and flavonoid compounds. This provides basic data, having implications for further development of processed food products. PMID:21747728

Effects of steam distillation and screw-pressing on extraction, composition and functional properties of protein in dehulled coriander (Coriandrum sativum L.)

USDA-ARS?s Scientific Manuscript database

Coriander (Coriandrum sativum L.) is a summer annual plant commonly used as fresh green herb, spice, or for its essential oil. An integrated process combined steam distillation, dehulling, and screw pressing to recover the essential oil and edible oil from coriander fruit. The current work determine...

Determining multifumigants in whole grains and legumes, milled and low-fat grain products, spices, citrus fruit, and beverages.

PubMed

Daft, J

1987-01-01

Whole grain and legumes, milled and low-fat products, spices, citrus fruit, and dry beverage ingredients are leached with purified, acidified acetone-water solutions. Portions of these leachates are then back-extracted with purified isooctane. Liquid beverages are directly extracted with the isooctane. Six to 10 microL of each isooctane extract is then screened for 11 fumigant residues by gas chromatography (GC) using electron-capture and Hall electroconductivity detectors, and dual 20% OV-101 columns. Further confirmation of residue identity is done on 20% OV-225/20% OV-17 (2.5 + 1 mixed-bed) and 10% SP-1000 columns. The analytes determined include methyl bromide, methylene chloride, carbon disulfide, chloroform, ethylene dichloride, methyl chloroform, carbon tetrachloride, trichloroethylene, chloropicrin, ethylene dibromide, and tetrachloroethylene, using mixed-component reference solutions. Average recoveries from fortified grain range from 25 to 85%; methyl bromide and chloropicrin were recovered the least. Recoveries from the other kinds of food samples range from 43 to 111%. Advantages of this procedure are (1) clean sample extracts, (2) ppb detection limits, (3) residue stability, (4) relative speed, quality control, and safety of the analysis, and (5) results which gave an accurate picture of residual fumigants in grain and food products.

The 15-lipoxygenase inhibitory, antioxidant, antimycobacterial activity and cytotoxicity of fourteen ethnomedicinally used African spices and culinary herbs.

PubMed

Dzoyem, Jean Paul; Kuete, Victor; McGaw, Lyndy J; Eloff, Jacobus N

2014-10-28

Culinary herbs and spices are widely used ethnomedically across Africa. They are traditionally employed in the treatment of several ailments including inflammation disorders, pain alleviation and infectious diseases. Pharmacological studies are necessary to provide a scientific basis to substantiate their traditional use and safety. In this study, the 15-lipoxygenase inhibitory, antioxidant, antimycobacterial and the cytotoxic activities, total phenolic and flavonoid contents of fourteen edible plants were investigated. The 15-lipoxygenase inhibitory activity was evaluated by the ferrous oxidation-xylenol orange (FOX) assay method. The antioxidant activity was determined using free-radical scavenging assays. The antimycobacterial activity was determined by a broth microdilution method against three species of mycobacteria: Mycobacterium smegmatis, Mycobacterium aurum and Mycobacterium fortuitum using tetrazolium violet as growth indicator. The cytotoxicity was assessed by the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay on Vero monkey kidney cells. All the extracts tested had some 15-lipoxygenase inhibitory activity ranging from 32.9 to 78.64%. Adansonia digitata (fruit) had the highest antioxidant capacity (IC₅₀ values of 8.15 μg/mL and 9.16 μg/mL in the DPPH and ABTS assays respectively; TEAC of 0.75 in the FRAP assay) along with the highest amount of total phenolics (237.68 mg GAE/g) and total flavonoids (16.14 mg E/g). There were good correlations between DPPH and ABTS values (R(2) 0.98) and between total phenolics and total flavonoids (R(2) 0.94). Tamarindus indica had significant antimycobacterial activity against Mycobacterium aurum (MIC 78 μg/mL). As could be expected with edible plants, all the extracts had a relatively low cytotoxicity with LC₅₀ values higher than 102 μg/mL with the exception of the two Aframomum species (33 and 74 μg/mL). This study provides scientific support for some of the the traditional uses and the pharmacological activities of the culinary herbs and spices investigated. The results suggest that increasing intake of some of these herbs may be useful in preventing or reducing the progression of lifestyle-related diseases. The diversity of the pharmacological activities of the extract from the fruit of Adansonia digitata suggested that this plant might be valuable for application in human and animal health. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

Immunological Reactivity Using Monoclonal and Polyclonal Antibodies of Autoimmune Thyroid Target Sites with Dietary Proteins

PubMed Central

Herbert, Martha

2017-01-01

Many hypothyroid and autoimmune thyroid patients experience reactions with specific foods. Additionally, food interactions may play a role in a subset of individuals who have difficulty finding a suitable thyroid hormone dosage. Our study was designed to investigate the potential role of dietary protein immune reactivity with thyroid hormones and thyroid axis target sites. We identified immune reactivity between dietary proteins and target sites on the thyroid axis that includes thyroid hormones, thyroid receptors, enzymes, and transport proteins. We also measured immune reactivity of either target specific monoclonal or polyclonal antibodies for thyroid-stimulating hormone (TSH) receptor, 5′deiodinase, thyroid peroxidase, thyroglobulin, thyroxine-binding globulin, thyroxine, and triiodothyronine against 204 purified dietary proteins commonly consumed in cooked and raw forms. Dietary protein determinants included unmodified (raw) and modified (cooked and roasted) foods, herbs, spices, food gums, brewed beverages, and additives. There were no dietary protein immune reactions with TSH receptor, thyroid peroxidase, and thyroxine-binding globulin. However, specific antigen-antibody immune reactivity was identified with several purified food proteins with triiodothyronine, thyroxine, thyroglobulin, and 5′deiodinase. Laboratory analysis of immunological cross-reactivity between thyroid target sites and dietary proteins is the initial step necessary in determining whether dietary proteins may play a potential immunoreactive role in autoimmune thyroid disease. PMID:28894619

Spices: Therapeutic Potential in Cardiovascular Health.

PubMed

Rastogi, Subha; Pandey, Madan Mohan; Rawat, Ajay Kumar Singh

2017-01-01

Dietary factors play a key role in the development as well as prevention of certain human diseases, including cardiovascular diseases. Currently there has been an increase in global interest to identify medicinal plants that are pharmacologically effective and have low or no side effects for use in preventive medicine. Culinary herbs and spices are an important part of human nutrition in all the cultures of the world. There is a growing amount of literature concerning the potential benefits of these herbs and spices from a health perspective especially in conferring protection against cardiovascular diseases. The objective of this review is to provide information on the recent scientific findings on some common spices that have a distinct place in folk medicine in several of the Asian countries as well as on their traditional uses for the role they can play in the management of heart diseases and which may be useful in defining cost effective and inexpensive interventions for the prevention and control of CVDs. Systematic literature searches were carried out and the available information on various medicinal plants traditionally used for cardiovascular disorders was collected via electronic search (using Pubmed, SciFinder, Scirus, GoogleScholar, JCCC@INSTIRC and Web of Science) and a library search for articles published in peerreviewed journals. No restrictions regarding the language of publication were imposed. This article highlights the recent scientific findings on four common spices viz. Greater cardamom (Amomum subulatum Roxb.), Coriander (Coriandrum sativum L.), Turmeric (Curcuma longa L.) and Ginger (Zingiber officinale Roscoe), for the role they can play in the management of heart diseases. Although they have been used by many cultures since ancient times and have been known to exhibit several medicinal properties, current research shows that they can also be effectively used for the prevention and control of CVDs. Although scientific evidences supporting the benefits of spices in maintaining a healthy heart are available, more complete information is needed about the actual exposures to these dietary components that are required to bring about a response. The innumerable actions of spices that have been shown in in vitro experiments need to be demonstrated in more systematic, well-designed animal model studies. More rigorous clinical trials at the normally consumed levels are needed to determine long-term benefits as well as to assess adverse effects if any at higher concentrations, especially if consumed over longer periods. Once these extensive studies are carried out, it will be easy to define the appropriate intervention strategies utilizing these commonly used spices for achieving the maximum benefits on cardiovascular health without producing any ill-effects. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Processing of coriander fruits for the production of essential oil, triglyceride, and high protein seed meal

USDA-ARS?s Scientific Manuscript database

Coriander (Coriandrum sativum L.) is a summer annual traditionally grown for use as a fresh green herb or as a spice. The essential oil extracted from coriander fruit is also widely used as flavoring in a variety of food products. The fatty oil (triglyceride) fraction in the seed is rich in petrosel...

40 CFR 180.544 - Methoxyfenozide; tolerances for residues.

Code of Federal Regulations, 2010 CFR

2010-07-01

... 9 0.3 Vegetable, foliage of legume, except soybean, subgroup 7A 35 Vegetable, fruiting, group 8 2.0 Vegetable, leaves of root and tuber, group 2 30 Vegetable, legume, edible podded, subgroup 6A 1.5 Vegetable..., group 17 10.0 09/30/10 Herb and spice, group 19 10.0 09/30/10 Vegetable, foliage of legume, group 7 10.0...

Draft Genome Sequence of the First Documented Clinical Siccibacter turicensis Isolate in Austria.

PubMed

Lepuschitz, Sarah; Pekard-Amenitsch, Shiva; Haunold, Renée; Schill, Simone; Schriebl, Agnes; Mach, Robert; Allerberger, Franz; Ruppitsch, Werner; Forsythe, Stephen J

2018-05-03

The nonpathogenic species Siccibacter turicensis is closely related to members of the food-associated pathogenic genus Cronobacter and has been detected in fruit powders, formula, spices, and herbs. Here, we report on the first clinical isolate of S. turicensis , recovered from the labial angle of a patient with angular cheilitis. Copyright © 2018 Lepuschitz et al.

Quantification of Nonproteolytic Clostridium botulinum Spore Loads in Food Materials.

PubMed

Barker, Gary C; Malakar, Pradeep K; Plowman, June; Peck, Michael W

2016-01-04

We have produced data and developed analysis to build representations for the concentration of spores of nonproteolytic Clostridium botulinum in materials that are used during the manufacture of minimally processed chilled foods in the United Kingdom. Food materials are categorized into homogenous groups which include meat, fish, shellfish, cereals, fresh plant material, dairy liquid, dairy nonliquid, mushroom and fungi, and dried herbs and spices. Models are constructed in a Bayesian framework and represent a combination of information from a literature survey of spore loads from positive-control experiments that establish a detection limit and from dedicated microbiological tests for real food materials. The detection of nonproteolytic C. botulinum employed an optimized protocol that combines selective enrichment culture with multiplex PCR, and the majority of tests on food materials were negative. Posterior beliefs about spore loads center on a concentration range of 1 to 10 spores kg(-1). Posterior beliefs for larger spore loads were most significant for dried herbs and spices and were most sensitive to the detailed results from control experiments. Probability distributions for spore loads are represented in a convenient form that can be used for numerical analysis and risk assessments. Copyright © 2016 Barker et al.

Quantification of Nonproteolytic Clostridium botulinum Spore Loads in Food Materials

PubMed Central

Barker, Gary C.; Malakar, Pradeep K.; Plowman, June

2016-01-01

We have produced data and developed analysis to build representations for the concentration of spores of nonproteolytic Clostridium botulinum in materials that are used during the manufacture of minimally processed chilled foods in the United Kingdom. Food materials are categorized into homogenous groups which include meat, fish, shellfish, cereals, fresh plant material, dairy liquid, dairy nonliquid, mushroom and fungi, and dried herbs and spices. Models are constructed in a Bayesian framework and represent a combination of information from a literature survey of spore loads from positive-control experiments that establish a detection limit and from dedicated microbiological tests for real food materials. The detection of nonproteolytic C. botulinum employed an optimized protocol that combines selective enrichment culture with multiplex PCR, and the majority of tests on food materials were negative. Posterior beliefs about spore loads center on a concentration range of 1 to 10 spores kg−1. Posterior beliefs for larger spore loads were most significant for dried herbs and spices and were most sensitive to the detailed results from control experiments. Probability distributions for spore loads are represented in a convenient form that can be used for numerical analysis and risk assessments. PMID:26729721

Inhibition of Aspergillus niger and Aspergillus flavus by some herbs and spices.

PubMed

Yin, M C; Cheng, W S

1998-01-01

The inhibitory effect of water-soluble extracts of garlic bulbs, green garlic, green onions, hot peppers, ginger, Chinese parsley, and basil on the growth of Aspergillus niger and Aspergillus flavus was examined. Garlic bulbs, green garlic, and green onions showed an inhibitory effect against these two fungi. The influence of heat, acid, and salt upon the inhibitory effect of these three herbs was further studied. Increasing the temperature from 60 to 100 degrees C resulted in a significant (P < 0.05) decrease in the inhibitory effect of garlic bulbs against the fungi tested. Green garlic and green onion lost their antifungal activity against A. niger after being treated at 80 and 60 degrees, respectively. For A. flavus, the inhibitory effect of green garlic declined significantly (P < 0.05) with an increase in temperature. However, the antifungal activity of green onions against A. flavus was heat stable. For both fungi tested in this study, the antifungal activity of these spice plants was not affected by acid treatments at pH values 2, 4, or 6, or salt by treatments at concentrations of 0.1, 0.2, 0.3, and 0.4 M (P > 0.05).

Anti-tumorigenic activity of five culinary and medicinal herbs grown under greenhouse conditions and their combination effects.

PubMed

Yi, Weiguang; Wetzstein, Hazel Y

2011-08-15

Herbs and spices have been used as food preservatives, flavorings, and in traditional medicines for thousands of years. More and more scientific evidence supports the medicinal properties of culinary herbs. Colon cancer is the third leading cause of cancer death in the USA, and the fourth most common form of cancer worldwide. The objectives of this study were to evaluate the antitumor activity of five selected herbs grown under greenhouse conditions, and to study the potential synergistic effects among different herbal extract combinations. Thyme, rosemary, sage, spearmint, and peppermint extracts significantly inhibited SW-480 colon cancer cell growth, with sage extracts exhibiting the highest bioactivity, with 50% inhibition at 35.9 µg mL⁻¹, which was equivalent to 93.9 µg dried leaves mL⁻¹ of culture medium. Some mixtures of different herbal extracts had combination effects on cancer cell growth. The inhibitory effects of peppermint + sage combinations at a 1:1 ratio were significantly higher than rosemary + sage combinations at 1:1 ratio, although peppermint extracts showed lower inhibition than rosemary extracts. Extracts from herb species (thyme, rosemary, sage, spearmint and peppermint) can significantly inhibit the growth of human colon cancer cells. Mixtures of herb extracts can have combination effects on cancer cell growth. The study suggests that these five herbs may have potential health benefits to suppress colon cancer. Copyright © 2011 Society of Chemical Industry.

Inhibitory effects of spice essential oils on the growth of Bacillus species.

PubMed

Ozcan, Mehmet Musa; Sağdiç, Osman; Ozkan, Gülcan

2006-01-01

A series of essential oils of 11 Turkish plant spices [black thyme, cumin, fennel (sweet), laurel, marjoram, mint, oregano, pickling herb, sage, savory, and thyme], used in foods mainly for their flavor, aromas, and preservation, in herbal tea, in alternative medicines, and in natural therapies, were screened for antibacterial effects at 1:50, 1:100, 1:250, and 1:500 dilutions by the paper disc diffusion method against six Bacillus species (Bacillus amyloliquefaciens ATCC 3842, Bacillus brevis FMC 3, Bacillus cereus FMC 19, Bacillus megaterium DSM 32, Bacillus subtilis IMG 22, and B. subtilis var. niger ATCC 10). All of the tested essential oils (except for cumin) showed antibacterial activity against one or more of the Bacillus species used in this study. Generally, the essential oils at 1:50 and 1:100 levels were more effective. Only one essential oil (laurel) was not found effective against the tested bacteria. The bacterium most sensitive to all of the spice essential oils was B. amyloliquefaciens ATCC 3842. Based on the results of this study, it is likely that essential oils of some spices may be used as antimicrobial agents to prevent the spoilage of food products.

Absolute Configurations and NO Inhibitory Activities of Terpenoids from Curcuma longa.

PubMed

Xu, Jing; Ji, Feifei; Kang, Jing; Wang, Hao; Li, Shen; Jin, Da-Qing; Zhang, Qiang; Sun, Hongwei; Guo, Yuanqiang

2015-06-24

Curcuma longa L., belonging to the Zingiberaceae family, is a perennial herb and has been used as a spice and a pigment in the food industry. In the ongoing search for inhibitory reagents of NO production and survey of the chemical composition of natural vegetable foods, the chemical constituents of C. longa used as spice were investigated. This investigation resulted in the isolation of 2 new terpenoids and 14 known analogues. Their structures were established on the basis of the extensive analyses of 1D and 2D NMR spectroscopic data, and the absolute configurations of 1-4 were elucidated by comparison of the calculated and experimental ECD spectra. Among them, compound 1 is a rare norditerpene with an ent-labdane skeleton, and 2 is a skeletally novel sesquiterpene having an eight-membered ring. All of the compounds were found to possess NO inhibitory activities in murine microglial BV-2 cells. The discovery of two new compounds in this chemical investigation further disclosed the chemical composition of C. longa used a food spice, and the bioassay implied that the natural food spice C. longa, containing terpenoids with NO inhibitory activities, may be potentially promotive to human health.

Anti-oncogenic perspectives of spices/herbs: A comprehensive review

PubMed Central

Butt, Masood Sadiq; Naz, Ambreen; Sultan, Muhammad Tauseef; Qayyum, Mir Muhammad Nasir

2013-01-01

Contemporary nutrition regime has focused the attention of the researchers on phytochemicals enriched spices to mitigate various oncological threats. Numerous chemopreventive strategies against malignancy have been developed considering the anticancer perspectives of allied nutraceutical constituents. Current evidences have proven an inverse association of spices with that of oncological incidences. The high antioxidant activity of spices derived bioactives triggers the free radicals scavenging ability at cellular level thereby alleviating various metabolic syndromes. Promising compounds including curcumin and curcuminoids (turmeric), limonene (cardamom), allicin, allyl isothiocyanate (garlic), cinnamic aldehyde, 2-hydroxycinnamaldehyde and eugenol (cinnamon), gingerol, zingiberone, zingiberene (ginger), dipropyle disulfides and quercetin (onion), piperidine piperine, limonene, α- and β-pinene (black pepper), crocetin, crocin and safranal (saffron) have been identified as chemopreventing agents against various malignancies. Chemopreventive properties of spices are mediated by functional bioactive ingredients that arrest the activity of cytochrome P450 and isozymes CYP 1A1, cyclooxygenase-2, reducing activator of transcription-3 (STAT-3) and signal transducer. They are closely associated with tumorigenesis activated by interleukin-6 (IL-6) receptors and epidermal growth factor (EGF) relate to an array of tumors. The bioactive constituents altering the expression of protein involved in cell cycle, activating caspases killer and suppressing Kappa-B activation. Alongside, they also restrain causative agents of cell structure damage as in lipid and protein membrane system and DNA that shifting healthy body towards cancerous state. Spices phytochemicals have established as carcinogenesis blockers by modulating cell proliferation pathways transformation, inflammation, metastasis etc. Furthermore, spices as functional ingredients may act as immune boosters and diminish inflammatory disorders. The current review is inevitably an affirmative approach in the development of novel guidelines against cancer by using dietary species to maintain good health. PMID:27092039

Gamma irradiation of Tetrapleura tetraptera fruit as a post-harvest technique and its subsequent effect on some phytochemicals, free scavenging activity and physicochemical properties

NASA Astrophysics Data System (ADS)

Darfour, B.; Agbenyegah, S.; Ofosu, D. O.; Okyere, A. A.; Asare, I. K.

2014-09-01

Herbs, spices and medicinal plants have been cherished by many ancient cultures for their use in curing common ailments and promoting good health. The dry fruit of Tetrapleura tetraptera has a pleasant aroma and hence used as a spice for seasoning in many parts of Ghana. Contamination of the fruit can occur at any stage during harvesting, drying, processing, transportation and storage. T. tetraptera is prone to microbial contamination and insect infestation resulting in quality deterioration and economic loss. The study aimed at establishing the effect of gamma irradiation as a post-harvest processing technique on T. tetraptera fruit and the subsequent effect of the gamma irradiation on some phytochemicals, free radical scavenging activity and physicochemical properties. The T. tetraptera powder was packed in polythene bags and gamma irradiated with Cobalt 60 source at 5 kGy and 10 kGy at room temperature at a dose rate of 2 kGy/h. The total phenolic content, total flavonoid and DPPH free radical scavenging activity, pH, lactic acid, vitamin C, moisture, carbohydrate, protein and trace element content of the samples were analysed. The antioxidant potential of the T. tetraptera extract was observed to be enhanced in the solvent used for the extraction after the irradiation but not the radiation dose used. Irradiation only had substantial impacts on carbohydrate and protein, Cu, Mg, and Mn. The T. tetraptera studied was safe for human consumption as far as trace metal levels are concerned. This study therefore suggest that gamma irradiation up to 10 kGy could be used as a post-harvest technique in T. tetraptera as a spice or herb.

Curcumin – Pharmacological Actions And its Role in Oral Submucous Fibrosis: A Review

PubMed Central

Singh, Indra Deo; Singh, Shivani; Kishore, Mallika; Jha, Prakash Chandra

2015-01-01

Turmeric has been in use for thousands of years as a dye, flavouring and a medicinal herb. Ancient Indian medicine has touted turmeric as an herb with the ability to provide glow and lustre to the skin as well as vigour and vitality to the entire body. Since curcumin has antimicrobial, antioxidant, astringents and other useful properties, it is quite useful in dentistry also. Curcumin, the most active polyphenolic constituent, is the active ingredient in the traditional herbal remedy and dietary spice turmeric. In gel form it is a component in local drugs delivery system. The objective of this article is to review the pharmacological action of turmeric and its use in treating oral submucous fibrosis. PMID:26557633

Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.

PubMed

Bhardwaj, Raju Lal; Pandey, Shruti

2011-07-01

The post-harvest shelf life of maximum of fruits and vegetables is very limited due to their perishable nature. In India more then 20-25 percent of fruits and vegetables are spoiled before utilization. Despite being the world's second largest producer of fruits and vegetables, in India only 1.5 percent of the total fruits and vegetables produced are processed. Maximum amounts of fruit and vegetable juices turn bitter after extraction due to conversion of chemical compounds. In spite of being under utilized, the utilization of highly nutritive fruits and vegetables is very limited due to high acidity, astringency, bitterness, and some other factors. While improving flavor, palatability, and nutritive and medicinal value of various fruit juices such as aonla, mango, papaya, pineapple, citrus, ber, pear, apple, watermelon, and vegetables including bottle gourd, carrot, beet root, bitter gourd, medicinal plants like aloe vera and spices can also be used for juice blending. All these natural products are valued very highly for their refreshing juice, nutritional value, pleasant flavor, and medicinal properties. Fruits and vegetables are also a rich source of sugars, vitamins, and minerals. However, some fruits and vegetables have an off flavor and bitterness although they are an excellent source of vitamins, enzymes, and minerals. Therefore, blending of two or more fruit and vegetable juices with spices extract for the preparation of nutritive ready-to-serve (RTS), beverages is thought to be a convenient and economic alternative for utilization of these fruits and vegetables. Moreover, one could think of a new product development through blending in the form of a natural health drink, which may also serve as an appetizer. The present review focuses on the blending of fruits, under-utilized fruits, vegetables, medicinal plants, and spices in appropriate proportions for the preparation of natural fruit and vegetable based nutritive beverages.

In vitro and in vivo antifungal activities of selected Cameroonian dietary spices.

PubMed

Dzoyem, Jean Paul; Tchuenguem, Roland T; Kuiate, Jules R; Teke, Gerald N; Kechia, Frederick A; Kuete, Victor

2014-02-17

Spices and herbs have been used in food since ancient times to give taste and flavor and also as food preservatives and disease remedies. In Cameroon, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their antifungal potential.The present work was designed to assess the antifungal properties of extracts from spices used in Cameroonian dietary. The in vitro antifungal activities of twenty three extracts from twenty one spices were assessed by the broth micro-dilution method against eight fungi. Also, the in vivo activity of Olax subscorpioidea extract (the most active extract) was evaluated in rat model of disseminated candidiasis due to Candida albicans by estimating the fungal burden in blood and kidney. Seven extracts (30%) exhibited moderate to significant antifungal activities, inhibiting the growth of the microorganisms at concentrations ranging from 0.048 to 0.39 mg/mL. Olax subscorpioidea extract exhibited the highest antifungal activity particularly against Candida albicans and Candida tropicalis (MIC of 0.097 mg/mL and 0.048 mg/mL respectively). Sixteen extracts (70%) were weakly active (MICs > 6.25 mg/mL). Oral administration of O. subscorpioidea extract at the dose 2 g/kg of body weight (bw) to artificially infected rats revealed a drop in the number of colony forming units per milliliter (cfu/mL) of Candida albicans cells in the blood below the detection limit (100 cfu/mL) while a modest decrease was observed in the kidney. The present work shows that some of the spices studied possess interesting antifungal properties and could be used to treat candidiasis. Among the plant species tested, Olax subscorpioidea displayed the most promising result.

Curcumin: A Contact Allergen.

PubMed

Chaudhari, Soham P; Tam, Alison Y; Barr, Jason A

2015-11-01

Herbal medicines are used by thousands of patients all over the world. However, they can often cause adverse effects. Turmeric, made from the root of Curcuma, longa, is a yellow spice used throughout South Asia for its flavor as well as for its medicinal properties. Curcumin is the main ingredient in turmeric. It is known for downregulating the expression of various proinflammatory cytokines and has been studied for its antiinflammatory mechanism. However, it has also been reported to cause contact dermatitis. Kumkum, a turmeric-based powder applied by Hindu women on their foreheads, has also been found as an allergen. The authors have reviewed the anti-inflammatory properties of curcumin and reports of contact dermatitis to understand the possible harmful effects of this commonly used spice, while also examining its beneficial role in dermatologic conditions. They aim to increase awareness regarding this common herb and its prevalent use not only in South Asia, but also in North America. A thorough literature search of the PubMed database was conducted to identify studies that examined the antiinflammatory role of curcumin and its role in contact dermatitis. Eleven studies demonstrate that although curcumin does have antiinflammatory properties, it is an allergen. Curcumin has many valuable properties that can be exploited to treat dermatologic conditions. However, patients and dermatologists must be keen of possible allergic reactions. Further studies are needed to completely understand this widely used herb and its efficacy in dermatology.

Application and potential of capillary electroseparation methods to determine antioxidant phenolic compounds from plant food material.

PubMed

Hurtado-Fernández, Elena; Gómez-Romero, María; Carrasco-Pancorbo, Alegría; Fernández-Gutiérrez, Alberto

2010-12-15

Antioxidants are one of the most common active ingredients of nutritionally functional foods which can play an important role in the prevention of oxidation and cellular damage inhibiting or delaying the oxidative processes. In recent years there has been an increased interest in the application of antioxidants to medical treatment as information is constantly gathered linking the development of human diseases to oxidative stress. Within antioxidants, phenolic molecules are an important category of compounds, commonly present in a wide variety of plant food materials. Their correct determination is pivotal nowadays and involves their extraction from the sample, analytical separation, identification, quantification and interpretation of the data. The aim of this review is to provide an overview about all the necessary steps of any analytical procedure to achieve the determination of phenolic compounds from plant matrices, paying particular attention to the application and potential of capillary electroseparation methods. Since it is quite complicated to establish a classification of plant food material, and to structure the current review, we will group the different matrices as follows: fruits, vegetables, herbs, spices and medicinal plants, beverages, vegetable oils, cereals, legumes and nuts and other matrices (including cocoa beans and bee products). At the end of the overview, we include two sections to explain the usefulness of the data about phenols provided by capillary electrophoresis and the newest trends. Copyright 2010 Elsevier B.V. All rights reserved.

Antibacterial Effects of Cinnamon: From Farm to Food, Cosmetic and Pharmaceutical Industries

PubMed Central

Nabavi, Seyed Fazel; Di Lorenzo, Arianna; Izadi, Morteza; Sobarzo-Sánchez, Eduardo; Daglia, Maria; Nabavi, Seyed Mohammad

2015-01-01

Herbs and spices have been used since ancient times, because of their antimicrobial properties increasing the safety and shelf life of food products by acting against foodborne pathogens and spoilage bacteria. Plants have historically been used in traditional medicine as sources of natural antimicrobial substances for the treatment of infectious disease. Therefore, much attention has been paid to medicinal plants as a source of alternative antimicrobial strategies. Moreover, due to the growing demand for preservative-free cosmetics, herbal extracts with antimicrobial activity have recently been used in the cosmetic industry to reduce the risk of allergies connected to the presence of methylparabens. Some species belonging to the genus Cinnamomum, commonly used as spices, contain many antibacterial compounds. This paper reviews the literature published over the last five years regarding the antibacterial effects of cinnamon. In addition, a brief summary of the history, traditional uses, phytochemical constituents, and clinical impact of cinnamon is provided. PMID:26378575

Antibacterial Effects of Cinnamon: From Farm to Food, Cosmetic and Pharmaceutical Industries.

PubMed

Nabavi, Seyed Fazel; Di Lorenzo, Arianna; Izadi, Morteza; Sobarzo-Sánchez, Eduardo; Daglia, Maria; Nabavi, Seyed Mohammad

2015-09-11

Herbs and spices have been used since ancient times, because of their antimicrobial properties increasing the safety and shelf life of food products by acting against foodborne pathogens and spoilage bacteria. Plants have historically been used in traditional medicine as sources of natural antimicrobial substances for the treatment of infectious disease. Therefore, much attention has been paid to medicinal plants as a source of alternative antimicrobial strategies. Moreover, due to the growing demand for preservative-free cosmetics, herbal extracts with antimicrobial activity have recently been used in the cosmetic industry to reduce the risk of allergies connected to the presence of methylparabens. Some species belonging to the genus Cinnamomum, commonly used as spices, contain many antibacterial compounds. This paper reviews the literature published over the last five years regarding the antibacterial effects of cinnamon. In addition, a brief summary of the history, traditional uses, phytochemical constituents, and clinical impact of cinnamon is provided.

Treatment of irritable bowel syndrome in outpatients with inflammatory bowel disease using a food and beverage intolerance, food and beverage avoidance diet.

PubMed

MacDermott, Richard P

2007-01-01

Irritable bowel syndrome (IBS) in the outpatient with chronic inflammatory bowel disease (IBD) is a difficult but important challenge to recognize and treat. It is very helpful to have effective treatment approaches for IBS that are practical and use minimal medications. Because of the underlying chronic inflammation in IBD, IBS symptoms occur with increased frequency and severity, secondary to increased hypersensitivity to foods and beverages that stimulate the gastrointestinal tract. This paper discusses how to treat IBS in the IBD outpatient, with emphasis on using a food and beverage intolerance, avoidance diet. The adverse effects of many foods and beverages are amount dependent and can be delayed, additive, and cumulative. The specific types of foods and beverages that can induce IBS symptoms include milk and milk containing products; caffeine containing products; alcoholic beverages; fruits; fruit juices; spices; seasonings; diet beverages; diet foods; diet candies; diet gum; fast foods; condiments; fried foods; fatty foods; multigrain breads; sourdough breads; bagels; salads; salad dressings; vegetables; beans; red meats; gravies; spaghetti sauce; stews; nuts; popcorn; high fiber; and cookies, crackers, pretzels, cakes, and pies. The types of foods and beverages that are better tolerated include water; rice; plain pasta or noodles; baked or broiled potatoes; white breads; plain fish, chicken, turkey, or ham; eggs; dry cereals; soy or rice based products; peas; applesauce; cantaloupe; watermelon; fruit cocktail; margarine; jams; jellies; and peanut butter. Handouts that were developed based upon what worsens or helps IBS symptoms in patients are included to help patients learn which foods and beverages to avoid and which are better tolerated.

Energy Drinks Mixed with Alcohol: What are the Risks?

PubMed Central

Marczinski, Cecile A.; Fillmore, Mark T.

2014-01-01

Energy drinks are popular beverages that typically include high levels of caffeine and other ingredients such as taurine, or caffeine-containing herbs, such as guarana. While energy drinks are often consumed alone, they are also frequently used as mixers for alcoholic beverages. This review summarizes what is known about the scope of use of alcohol mixed with energy drinks (AmED), the risks associated with AmED, and the objective laboratory data examining how AmED differs from alcohol alone. The weight of the evidence reveals that AmED beverages are riskier than alcohol alone and constitute a public health concern. AmED beverage consumption is frequent, especially in young and underage drinkers. AmED use is associated with elevated rates of binge drinking, impaired driving, risky sexual behavior, and risk of alcohol dependence when compared with alcohol alone. Laboratory research (human and animal) has demonstrated that AmED beverages lead to altered subjective states including decreased perceived intoxication, enhanced stimulation, and increased desire to drink/increased drinking compared to alcohol alone. Possible underlying mechanisms explaining these observations are highlighted. PMID:25293549

Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.

PubMed

Ahn, Dong U; Kim, Il Suk; Lee, Eun Joo

2013-02-01

Reduction of foodborne illnesses and deaths by improving the safety of poultry products is one of the priority areas in the United States, and developing and implementing effective food processing technologies can be very effective to accomplish that goal. Irradiation is an effective processing technology for eliminating pathogens in poultry meat. Addition of antimicrobial agents during processing can be another approach to control pathogens in poultry products. However, the adoption of irradiation technology by the meat industry is limited because of quality and health concerns about irradiated meat products. Irradiation produces a characteristic aroma as well as alters meat flavor and color that significantly affect consumer acceptance. The generation of a pink color in cooked poultry and off-odor in poultry by irradiation is a critical issue because consumers associate the presence of a pink color in cooked poultry breast meat as contaminated or undercooked, and off-odor in raw meat and off-flavor in cooked meat with undesirable chemical reactions. As a result, the meat industry has difficulties in using irradiation to achieve its food safety benefits. Antimicrobials such as sodium lactate, sodium diacetate, and potassium benzoate are extensively used to extend the shelf-life and ensure the safety of meat products. However, the use of these antimicrobial agents alone cannot guarantee the safety of poultry products. It is known that some of the herbs, spices, and antimicrobials commonly used in meat processing can have synergistic effects with irradiation in controlling pathogens in meat. Also, the addition of spices or herbs in irradiated meat improves the quality of irradiated poultry by reducing lipid oxidation and production of off-odor volatiles or masking off-flavor. Therefore, combinations of irradiation with these additives can accomplish better pathogen reduction in meat products than using them alone even at lower levels of antimicrobials/herbs and irradiation doses. Effects of irradiation and additive combinations on the pathogen reduction and quality of poultry meat will be discussed in detail.

In Vitro and In Vivo antifungal activities of selected Cameroonian dietary spices

PubMed Central

2014-01-01

Background Spices and herbs have been used in food since ancient times to give taste and flavor and also as food preservatives and disease remedies. In Cameroon, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their antifungal potential. The present work was designed to assess the antifungal properties of extracts from spices used in Cameroonian dietary. Methods The in vitro antifungal activities of twenty three extracts from twenty one spices were assessed by the broth micro-dilution method against eight fungi. Also, the in vivo activity of Olax subscorpioidea extract (the most active extract) was evaluated in rat model of disseminated candidiasis due to Candida albicans by estimating the fungal burden in blood and kidney. Results Seven extracts (30%) exhibited moderate to significant antifungal activities, inhibiting the growth of the microorganisms at concentrations ranging from 0.048 to 0.39 mg/mL. Olax subscorpioidea extract exhibited the highest antifungal activity particularly against Candida albicans and Candida tropicalis (MIC of 0.097 mg/mL and 0.048 mg/mL respectively). Sixteen extracts (70%) were weakly active (MICs > 6.25 mg/mL). Oral administration of O. subscorpioidea extract at the dose 2 g/kg of body weight (bw) to artificially infected rats revealed a drop in the number of colony forming units per milliliter (cfu/mL) of Candida albicans cells in the blood below the detection limit (100 cfu/mL) while a modest decrease was observed in the kidney. Conclusion The present work shows that some of the spices studied possess interesting antifungal properties and could be used to treat candidiasis. Among the plant species tested, Olax subscorpioidea displayed the most promising result. PMID:24533718

Biological Activities of Three Essential Oils of the Lamiaceae Family

PubMed Central

Nieto, Gema

2017-01-01

Herbs and spices have been used since ancient times to improve the sensory characteristics of food, to act as preservatives and for their nutritional and healthy properties. Herbs and spices are generally recognized as safe (GRAS) and are excellent substitutes for chemical additives. Essential oils are mixtures of volatile compounds obtained, mainly by steam distillation, from medicinal and aromatic plants. They are an alternative to synthetic additives for the food industry, and they have gained attention as potential sources for natural food preservatives due to the growing interest in the development of safe, effective, natural food preservation. Lamiaceae is one of the most important families in the production of essential oils with antioxidants and antimicrobial properties. Aromatic plants are rich in essential oils and are mainly found in the Mediterranean region, where the production of such oils is a profitable source of ecological and economic development. The use of essential oils with antimicrobial and antioxidant properties to increase the shelf life of food is a promising technology, and the essential oils of the Lamiaceae family, such as rosemary, thyme, and sage, have been extensively studied with respect to their use as food preservatives. Regarding the new applications of essential oils, this review gives an overview of the current knowledge and recent trends in the use of these oils from aromatic plants as antimicrobials and antioxidants in foods, as well as their biological activities, future potential, and challenges. PMID:28930277

Analysis of Indonesian Spice Essential Oil Compounds That Inhibit Locomotor Activity in Mice

PubMed Central

Muchtaridi; Diantini, Adjeng; Subarnas, Anas

2011-01-01

Some fragrance components of spices used for cooking are known to have an effect on human behavior. The aim of this investigation was to examine the effect of the essential oils of basil (Ocimum formacitratum L.) leaves, lemongrass (Cymbopogon citrates L.) herbs, ki lemo (Litsea cubeba L.) bark, and laja gowah (Alpinia malaccencis Roxb.) rhizomes on locomotor activity in mice and identify the active component(s) that might be responsible for the activity. The effect of the essential oils was studied by a wheel cage method and the active compounds of the essential oils were identified by GC/MS analysis. The essential oils were administered by inhalation at doses of 0.1, 0.3, and 0.5 mL/cage. The results showed that the four essential oils had inhibitory effects on locomotor activity in mice. Inhalation of the essential oils of basil leaves, lemongrass herbs, ki lemo bark, and laja gowah rhizomes showed the highest inhibitory activity at doses of 0.5 (57.64%), 0.1 (55.72%), 0.5 (60.75%), and 0.1 mL/cage (47.09%), respectively. The major volatile compounds 1,8-cineole, α-terpineol, 4-terpineol, citronelol, citronelal, and methyl cinnamate were identified in blood plasma of mice after inhalation of the four oils. These compounds had a significant inhibitory effect on locomotion after inhalation. The volatile compounds of essential oils identified in the blood plasma may correlate with the locomotor-inhibiting properties of the oil when administered by inhalation.

In vivo pharmacodynamic and pharmacokinetic interactions of Hibiscus sabdariffa calyces extracts with simvastatin.

PubMed

Showande, S J; Adegbolagun, O M; Igbinoba, S I; Fakeye, T O

2017-12-01

Increasing number of patients use herbs with their medications. Such practice may result in beneficial or harmful herb-drug interactions. A recent survey reported that some participants co-administered Hibiscus sabdariffa, a widely used beverage, or tea, with their antihyperlipidaemic medications. This study therefore evaluated the effect of concomitant administration of Hibiscus sabdariffa calyces' extracts with simvastatin on hyperlipidaemia and pharmacokinetics of the drug in vivo. Factorial experimental designs were used to evaluate the comparative effectiveness and interactions between simvastatin and aqueous extract of Hibiscus sabdariffa (AEHS) on lipid profile parameters in hyperlipidaemia-induced Wistar rats. Different combinations of low (AEHS 250 mg/kg; simvastatin 10 mg/kg) and high doses (AEHS 500 mg/kg; simvastatin 20 mg/kg) were administered individually and concurrently daily for 2 and 4 weeks. Lipid profile parameters were assessed at these treatment periods. Subsequently, the effect of aqueous beverage of Hibiscus sabdariffa (ABHS) on the pharmacokinetics of single-dose 40 mg simvastatin was also evaluated in six healthy human volunteers using two-period randomized crossover design. Blood samples were collected at predetermined times for 24 hours. The plasma obtained was analysed for simvastatin using RP-HPLC/UV method. Aqueous extract of Hibiscus sabdariffa reduced total cholesterol (T c ) better than simvastatin (P = .031). Low-dose AEHS and low-dose simvastatin used concomitantly caused 38.3% and 57.4% reductions in T c and triglyceride levels, respectively, compared with low-dose simvastatin (P < .05). Also, ABHS increased clearance and reduced peak concentration of simvastatin by 44.6% and 18.0%, respectively (P < .05). The geometric mean ratio of simvastatin AUC 0-∞ with or without ABHS was 0.646 with the 90% confidence interval (0.564, 0.758) falling outside the bioequivalent range. Aqueous extract of Hibiscus sabdariffa lowered T c better than simvastatin and enhanced the antihyperlipidaemic activity of the drug when co-administered at low doses in an animal model. However, aqueous beverage of Hibiscus sabdariffa caused a significant herb-drug interaction resulting in overall reduction in exposure to simvastatin in humans. Caution should thus be placed on clinical judgement or recommendations based on the animal results. Nevertheless, co-administration of the beverage with simvastatin should be discouraged until more clinical data are available. © 2017 John Wiley & Sons Ltd.

In Vitro Anti-Cariogenic Plaque Effects of Essential Oils Extracted from Culinary Herbs.

PubMed

Wiwattanarattanabut, Kornsit; Choonharuangdej, Suwan; Srithavaj, Theerathavaj

2017-09-01

Cariogenic bacteria including mutans streptococci and lactobacilli are partly but significantly involved in dental caries development. An effective prevention strategy against dental caries is to decrease the accumulation of this microbiota either in planktonic or in biofilm form. To examine the antimicrobial and anti-plaque effects of some culinary herbs (spices), so the herbs are plausibly used as alternative and effective herbal plaque control supplements to promote good oral health. Essential oils extracted from sweet basil (Ocimum basilicum) , cinnamon bark (Cinnamomum zeylanicum) , sweet fennel (Foeniculum vulgare) , kaffir lime (Citrus hystrix) , black pepper (Piper nigrum) , peppermint (Mentha piperita) , and spearmint (Mentha spicata) were primarily examined for their antimicrobial activities against the cariogenic bacteria (Streptococcus mutans KPSK2 and Lactobacillus casei) using the agar disk diffusion and broth microdilution methods, respectively. These essential oils were then analysed for anti-plaque effects (retardation of S. mutans biofilm formation and reduction of the in vitro established biofilm). This experimental study was performed at the Department of Oral Microbiology, Faculty of Dentistry, Mahidol University during June 2015 till August 2016. All selected essential oils showed different degrees of antimicrobial activity against the planktonic form of both cariogenic bacteria. Cinnamon bark essential oil expressed the strongest inhibitory effect against S. mutans {MIC of 0.08% (v/v)} and L. casei {MIC of 0.16% (v/v)}, whereas the weakest effect was found in kaffir lime essential oil {MIC values of 2.5% and 5.0% (v/v) for S. mutans and L. casei , respectively}. Up to 80% of S. mutans biofilm was retarded to form on the substratum primed with these spice essential oils, especially cinnamon oil. The preventive effect of these oils was in dose- and exposure time-dependent manners. For reductive effect against the 24-hour pre-established S. mutans biofilm, at least 50% of the biofilm mass was reduced when the biofilm was treated with each essential oil at the MIC for an hour. The reductive effect against the in vitro established S. mutans biofilm of these culinary herb essential oils only depended on the exposure time. Cinnamon and sweet basil essential oils with impressive in vitro anti-cariogenic bacteria and anti-plaque effects may be proposed as alternative and effective supplements to promote oral health status.

In Vitro Anti-Cariogenic Plaque Effects of Essential Oils Extracted from Culinary Herbs

PubMed Central

Wiwattanarattanabut, Kornsit; Srithavaj, Theerathavaj

2017-01-01

Introduction Cariogenic bacteria including mutans streptococci and lactobacilli are partly but significantly involved in dental caries development. An effective prevention strategy against dental caries is to decrease the accumulation of this microbiota either in planktonic or in biofilm form. Aim To examine the antimicrobial and anti-plaque effects of some culinary herbs (spices), so the herbs are plausibly used as alternative and effective herbal plaque control supplements to promote good oral health. Materials and Methods Essential oils extracted from sweet basil (Ocimum basilicum), cinnamon bark (Cinnamomum zeylanicum), sweet fennel (Foeniculum vulgare), kaffir lime (Citrus hystrix), black pepper (Piper nigrum), peppermint (Mentha piperita), and spearmint (Mentha spicata) were primarily examined for their antimicrobial activities against the cariogenic bacteria (Streptococcus mutans KPSK2 and Lactobacillus casei) using the agar disk diffusion and broth microdilution methods, respectively. These essential oils were then analysed for anti-plaque effects (retardation of S. mutans biofilm formation and reduction of the in vitro established biofilm). This experimental study was performed at the Department of Oral Microbiology, Faculty of Dentistry, Mahidol University during June 2015 till August 2016. Results All selected essential oils showed different degrees of antimicrobial activity against the planktonic form of both cariogenic bacteria. Cinnamon bark essential oil expressed the strongest inhibitory effect against S. mutans {MIC of 0.08% (v/v)} and L. casei {MIC of 0.16% (v/v)}, whereas the weakest effect was found in kaffir lime essential oil {MIC values of 2.5% and 5.0% (v/v) for S. mutans and L. casei, respectively}. Up to 80% of S. mutans biofilm was retarded to form on the substratum primed with these spice essential oils, especially cinnamon oil. The preventive effect of these oils was in dose- and exposure time-dependent manners. For reductive effect against the 24-hour pre-established S. mutans biofilm, at least 50% of the biofilm mass was reduced when the biofilm was treated with each essential oil at the MIC for an hour. The reductive effect against the in vitro established S. mutans biofilm of these culinary herb essential oils only depended on the exposure time. Conclusion Cinnamon and sweet basil essential oils with impressive in vitro anti-cariogenic bacteria and anti-plaque effects may be proposed as alternative and effective supplements to promote oral health status. PMID:29207708

Offpost Operable Unit Remedial Investigation and Chemical Specific Applicable or Relevant and Appropriate Requirements, Version 3.1. Volume 3

DTIC Science & Technology

1988-12-01

dried eggs and processed herbs and spices;... (iii) 250 parts per million in or on concentrated tomato products and dried figs; and (iv) 125 parts...eggplant, peppers, potatoes, summer squash and tomatoes . 4 4 4 H-25 4 38. PRIMARY NAME: Ethyl benzene (Ethylbenzene) CERCLA Hazardous Substance: Yes...C’. .R. § 141. 12 and the aquatic life standard as poenrtial ’\\ RAIZS reqa ire no( further discus~it n in this" con text. I8 Q h )tn omen ts ()n Fthfi

Evaluation of Australian Ration Packs. Revision of Combat Ration One Man,

DTIC Science & Technology

1986-04-01

Item Percentage of Soldiers Taking that item Noodles 6 Baked Beans 4 Soup 4 Herbs/ Spices/ Sauces 4 Sweet/ Lollies 4 Meat or Meat and Vegetables 4...34, 61% of respondents replied "no". The only change to which a majority (74%) agreed was "make use of noodles ." 6 FREEZE DRIED RICE Responses Percent No...Greater variety of fruit 58 Use instant puddings 51 Replace some cans with dried fruit 42 13 11. General (Os. 25 to 30) There is enough total food in

Effect of Some High Consumption Spices on Hemoglobin Glycation

PubMed Central

Naderi, G. H.; Dinani, Narges J.; Asgary, S.; Taher, M.; Nikkhoo, N.; Boshtam, M.

2014-01-01

Formation of glycation products is major factor responsible in complications of diabetes. Worldwide trend is toward the use of natural additives in reducing the complications of diseases. Therefore, there is a growing interest in natural antiglycation found in plants. Herbs and spices are one of the most important targets to search for natural antiglycation from the point of view of safety. This study investigated the ability of some of the spices to inhibit glycation process in a hemoglobin/glucose model system and compared their potency with each other. For this subject the best concentration and time to incubate glucose with hemoglobin was investigated. Then the glycosylation degree of hemoglobin in the presence of extracts by the three concentrations 0.25, 0.5 and 1 μg/ml was measured colorimetrically at 520 nm. Results represent that some of extracts such as wild caraway, turmeric, cardamom and black pepper have inhibitory effects on hemoglobin glycation. But some of the extracts such as anise and saffron have not only inhibitory effects but also aggravated this event and have proglycation properties. In accordance with the results obtained we can conclude that wild caraway, turmeric, cardamom and black pepper especially wild caraway extracts are potent antiglycation agents, which can be of great value in the preventive glycation-associated complications in diabetes. PMID:25593391

Effect of some high consumption spices on hemoglobin glycation.

PubMed

Naderi, G H; Dinani, Narges J; Asgary, S; Taher, M; Nikkhoo, N; Boshtam, M

2014-01-01

Formation of glycation products is major factor responsible in complications of diabetes. Worldwide trend is toward the use of natural additives in reducing the complications of diseases. Therefore, there is a growing interest in natural antiglycation found in plants. Herbs and spices are one of the most important targets to search for natural antiglycation from the point of view of safety. This study investigated the ability of some of the spices to inhibit glycation process in a hemoglobin/glucose model system and compared their potency with each other. For this subject the best concentration and time to incubate glucose with hemoglobin was investigated. Then the glycosylation degree of hemoglobin in the presence of extracts by the three concentrations 0.25, 0.5 and 1 μg/ml was measured colorimetrically at 520 nm. Results represent that some of extracts such as wild caraway, turmeric, cardamom and black pepper have inhibitory effects on hemoglobin glycation. But some of the extracts such as anise and saffron have not only inhibitory effects but also aggravated this event and have proglycation properties. In accordance with the results obtained we can conclude that wild caraway, turmeric, cardamom and black pepper especially wild caraway extracts are potent antiglycation agents, which can be of great value in the preventive glycation-associated complications in diabetes.

Processing Effects on the Antioxidant Activities of Beverage Blends Developed from Cyperus esculentus, Hibiscus sabdariffa, and Moringa oleifera Extracts.

PubMed

Badejo, Adebanjo A; Damilare, Akintoroye; Ojuade, Temitope D

2014-09-01

The discovery of bioactive compounds in foods has changed the dietary lifestyle of many people. Cyperus esculentus (tigernut) is highly underutilized in Africa, yet tigernut extract is highly profitable in Europe. This study aims to add value to tigernut extract by revealing its health benefits and food value. In this study, tigernut tubers were germinated or roasted and the extracts were combined with Moringa oleifera extract (MOE) or Hibiscus sabdariffa extract (HSE) and spiced with ginger to produce functional drinks. The drinks were evaluated for physicochemical characteristics, sensory parameters, and antioxidant potentials. The total phenolic content of each beverage was measured by the Folin-Ciocalteu method, and the antioxidant activity of each beverage was determined by the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays. The beverages from the germinated tigernut extracts had the highest titratable acidity and the lowest pH, while beverages containing the roasted tigernut extract had the highest ∘Brix. Germination and roasting significantly enhanced the total phenolic content of the drinks. The beverage containing HSE and germinated tigernut extract had a total phenolic content of 45.67 mg/100 mL gallic acid equivalents, which was significantly higher than the total phenolic content of all other samples. The DPPH inhibition activity of the beverages prepared with germinated tigernut extracts was significantly higher than the DPPH inhibition activity of the beverages prepared with fresh tigernut extract. The taste and overall acceptability of drinks containing the roasted tigernut extract were preferred, while the color and appearance of drinks with the germinated samples were preferred. Roasting or germinating tigernuts before extraction and addition of MOE or HSE extracts is another way to add value and enhance the utilization of tigernuts.

Plant secondary metabolites and gut health: the case for phenolic acids.

PubMed

Russell, Wendy; Duthie, Garry

2011-08-01

Plant-based diets contain a plethora of secondary metabolites that may impact on health and disease prevention. Much attention has been focused on the potential bioactivity and nutritional relevance of several classes of phytochemicals such as flavonoids, carotenoids, phyto-oestrogens and glucosinolates. Less attention has been paid to simple phenolic acids that are widely found in fruit, vegetables, herbs, spices and beverages. Daily intakes may exceed 100 mg. In addition, bacteria in the gut can perform reactions that transform more complex plant phenolics such as anthocyanins, procyanidins, flavanones, flavonols, tannins and isoflavones into simple phenolic metabolites. The colon is thus a rich source of potentially active phenolic acids that may impact both locally and systemically on gut health. Both the small and large intestine (colon) contain absorption sites for phenolic acids but low post-prandial concentrations in plasma indicate minimal absorption early in the gastrointestinal tract and/or rapid hepatic metabolism and excretion. Therefore, any bioactivity that contributes to gut health may predominantly occur in the colon. Several phenolic acids affect the expression and activity of enzymes involved in the production of inflammatory mediators of pathways thought to be important in the development of gut disorders including colon cancer. However, at present, we remain largely ignorant as to which of these compounds are beneficial to gut health. Until we can elucidate which pro-inflammatory and potentially carcinogenetic changes in gene expression can be moderated by simple phenolic acids, it is not possible to recommend specific plant-based foods rich in particular phenolics to optimise gut health.

Estrogenic activity of natural and synthetic estrogens in human breast cancer cells in culture.

PubMed Central

Zava, D T; Blen, M; Duwe, G

1997-01-01

We investigated the estrogenic activity of various environmental pollutants (xenobiotics), in particular the xenoestrogen o,p-DDT, and compared their effects with those of endogenous estrogens, phytoestrogens, and mycoestrogens on estrogen receptor binding capacity, induction of estrogen end products, and activation of cell proliferation in estrogen-sensitive human breast cancer cells in monolayer culture. We also quantified the levels of phytoestrogens in extracts of some common foods, herbs, and spices and in human saliva following consumption of a high phytoestrogen food source (soy milk) to compare phytoestrogen abundance and bioavailability relative to the reported xenoestrogen burden in humans. Results show that natural endogenous estrogens, phytoestrogens, mycoestrogens, and xenoestrogens bind estrogen receptor (ER) in intact cells, but demonstrate marked differences in their ability to induce end products of estrogen action and to regulate cell proliferation. All of the different classes of estrogens stimulated cell proliferation at concentrations that half-saturated ER, but only some classes were able to induce estrogen-regulated end products. Genistein, a common phytoestrogen found in soy foods, differed from the xenoestrogen DDT in its effects on cell proliferation and ability to induce estrogen-regulated end products. Moreover, we found that many of the foods, herbs, and spices commonly consumed by humans contain significant amounts of phytoestrogens, and consumption of soy milk, a phytoestrogen-rich food, markedly increases the levels of phytoestrogens in saliva. In conclusion, our in vitro results predict that a diet high in phytoestrogens would significantly reduce the binding of weak xenoestrogens to ER in target tissues in vivo. PMID:9168008

The in vitro inhibitory effects of crude extracts of traditional Chinese herbs on 3-hydroxy-3-methylglutaryl-coenzyme A reductase on Vero cells.

PubMed

Liu, Ju-Chi; Chan, Paul; Hsu, Feng-Lin; Chen, Yi-Jen; Hsieh, Ming-Hsiung; Lo, Ming-Yu; Lin, Jung-Yaw

2002-01-01

Cardiovascular disease is still the leading cause of death in Western countries. Epidemiological studies have shown that hypercholesterolemia is a major risk factor for coronary artery disease. Clinical trials of lipid lowering therapy with 3-hydroxy-3-methylglutaryl coenzyme A (HMG Co-A) reductase inhibitor have been shown to decrease coronary events and mortality. Flavonoids are polyphenolic natural antioxidants occurring in natural products such as traditional Chinese herbs, fruits and beverages such as tea and wine. The aim of this study was to evaluate the effects of crude extracts from traditional Chinese herbs on HMG Co-A reductase. The methods for analysis of specific inhibitors of mevalonate biosynthesis have been well-established by using Vero cells, a cell line obtained from kidneys of African green monkeys. Crude extracts from different traditional Chinese herbs were dissolved in 1% Dulbecco's modified Eagle's medium and incubated with Vero cells with or without the addition of 1 mM mevalonate or 5 mM sodium acetate for 24 hours in order to observe cell growth. Pravastatin, a specific HMG Co-A reductase inhibitor, was used as a positive control which inhibits Vero cells growth effectively and cell growth inhibition was reversible after 1 mM mevalonate. Among 100 traditional Chinese herbs used for the study, only two herbs: Curcuma zedoaria Roscoe and Poncirus trifoliata Raf. showed significant growth inhibition of Vero cells. This study shows that some crude extracts isolated from traditional medicinal herbs were effective HMG Co-A reductase inhibitors which might be developed into new hypocholesterolemic agents.

Chemoprevention of Rat Mammary Carcinogenesis by Apiaceae Spices.

PubMed

Aqil, Farrukh; Jeyabalan, Jeyaprakash; Munagala, Radha; Ravoori, Srivani; Vadhanam, Manicka V; Schultz, David J; Gupta, Ramesh C

2017-02-16

Scientific evidence suggests that many herbs and spices have medicinal properties that alleviate symptoms or prevent disease. In this study, we examined the chemopreventive effects of the Apiaceae spices, anise, caraway, and celery seeds against 17β-estrogen (E2)-mediated mammary tumorigenesis in an ACI (August-Copenhagen Irish) rat model. Female ACI rats were given either control diet (AIN 93M) or diet supplemented with 7.5% ( w / w ) of anise, caraway, or celery seed powder. Two weeks later, one half of the animals in each group received subcutaneous silastic implants of E2. Diet intake and body weight were recorded weekly, and animals were euthanized after 3 and 12 weeks. E2-treatment showed significantly (2.1- and 3.4-fold) enhanced growth of pituitary gland at 3 and 12 weeks, respectively. All test spices significantly offset the pituitary growth by 12 weeks, except celery which was effective as early as three weeks. Immunohistochemical analysis for proliferative cell nuclear antigen (PCNA) in mammary tissues showed significant reduction in E2-mediated mammary cell proliferation. Test spices reduced the circulating levels of both E2 and prolactin at three weeks. This protection was more pronounced at 12 weeks, with celery eliciting the highest effect. RT-PCR and western blot analysis were performed to determine the potential molecular targets of the spices. Anise and caraway diets significantly offset estrogen-mediated overexpression of both cyclin D1 and estrogen receptor α (ERα). The effect of anise was modest. Likewise, expression of CYP1B1 and CYP1A1 was inhibited by all test spices. Based on short-term molecular markers, caraway was selected over other spices based on its enhanced effect on estrogen-associated pathway. Therefore, a tumor-end point study in ACI rats was conducted with dietary caraway. Tumor palpation from 12 weeks onwards revealed tumor latency of 29 days in caraway-treated animals compared with first tumor appearance at 92 days in control group. At the end of the study (25 weeks), the tumor incidence was 96% in the control group compared with only 70% in the caraway group. A significant reduction in tumor volume (661 ± 123 vs. 313 ± 81 mm³) and tumor multiplicity (4.2 ± 0.4 vs. 2.5 ± 0.5 tumors/animal) was also observed in the caraway group compared with the control group. Together, our data show dietary caraway can significantly delay and prevent the hormonal mammary tumorigenesis by modulating different cellular and molecular targets.

Chemoprevention of Rat Mammary Carcinogenesis by Apiaceae Spices

PubMed Central

Aqil, Farrukh; Jeyabalan, Jeyaprakash; Munagala, Radha; Ravoori, Srivani; Vadhanam, Manicka V.; Schultz, David J.; Gupta, Ramesh C.

2017-01-01

Scientific evidence suggests that many herbs and spices have medicinal properties that alleviate symptoms or prevent disease. In this study, we examined the chemopreventive effects of the Apiaceae spices, anise, caraway, and celery seeds against 17β-estrogen (E2)-mediated mammary tumorigenesis in an ACI (August-Copenhagen Irish) rat model. Female ACI rats were given either control diet (AIN 93M) or diet supplemented with 7.5% (w/w) of anise, caraway, or celery seed powder. Two weeks later, one half of the animals in each group received subcutaneous silastic implants of E2. Diet intake and body weight were recorded weekly, and animals were euthanized after 3 and 12 weeks. E2-treatment showed significantly (2.1- and 3.4-fold) enhanced growth of pituitary gland at 3 and 12 weeks, respectively. All test spices significantly offset the pituitary growth by 12 weeks, except celery which was effective as early as three weeks. Immunohistochemical analysis for proliferative cell nuclear antigen (PCNA) in mammary tissues showed significant reduction in E2-mediated mammary cell proliferation. Test spices reduced the circulating levels of both E2 and prolactin at three weeks. This protection was more pronounced at 12 weeks, with celery eliciting the highest effect. RT-PCR and western blot analysis were performed to determine the potential molecular targets of the spices. Anise and caraway diets significantly offset estrogen-mediated overexpression of both cyclin D1 and estrogen receptor α (ERα). The effect of anise was modest. Likewise, expression of CYP1B1 and CYP1A1 was inhibited by all test spices. Based on short-term molecular markers, caraway was selected over other spices based on its enhanced effect on estrogen-associated pathway. Therefore, a tumor-end point study in ACI rats was conducted with dietary caraway. Tumor palpation from 12 weeks onwards revealed tumor latency of 29 days in caraway-treated animals compared with first tumor appearance at 92 days in control group. At the end of the study (25 weeks), the tumor incidence was 96% in the control group compared with only 70% in the caraway group. A significant reduction in tumor volume (661 ± 123 vs. 313 ± 81 mm3) and tumor multiplicity (4.2 ± 0.4 vs. 2.5 ± 0.5 tumors/animal) was also observed in the caraway group compared with the control group. Together, our data show dietary caraway can significantly delay and prevent the hormonal mammary tumorigenesis by modulating different cellular and molecular targets. PMID:28212313

Evaluation of corn oil as an additive in the pre-enrichment step to increase recovery of Salmonella enterica from oregano.

PubMed

Jean-Gilles Beaubrun, Junia; Flamer, Marie-Laure; Addy, Nicole; Ewing, Laura; Gopinath, Gopal; Jarvis, Karen; Grim, Chris; Hanes, Darcy E

2016-08-01

Phenolic compounds associated with essential oils of spices and herbs possess a variety of antioxidant and antimicrobial properties that interfere with Salmonella detection from fresh and dried products. Finding a compound to neutralize the effect of these antimicrobial compounds, while allowing Salmonella growth during pre-enrichment, is a crucial step in both traditional pathogen isolation and molecular detection from these foods. This study evaluated the effectiveness of corn oil as a component of the pre-enrichment broth to counteract antimicrobial compounds properties and increase the recovery of Salmonella from spices. Oregano samples artificially contaminated with Salmonella enterica were pre-enriched in modified Buffered Peptone Water (mBPW) supplemented with and without 2% (vol/vol) corn oil respectively. Samples were incubated overnight at 37 °C. The results showed that recovery of Salmonella from oregano samples was increased by ≥50% when pre-enriched with corn oil. Serovars were confirmed using a PCR serotyping method. In addition, shot-gun metagenomics analyses demonstrated bacterial diversity and the effect of corn oil on the relative prevalence of Salmonella in the oregano samples. Modifying pre-enrichment broths with corn oil improved the detection and isolation of Salmonella from oregano, and may provide an alternative method for pathogen detection in dried food matrices such as spices. Published by Elsevier Ltd.

Evaluation of a DNA-based method for spice/herb authentication, so you do not have to worry about what is in your curry, buon appetito!

PubMed

Osathanunkul, Maslin; Ounjai, Sarawut; Osathanunkul, Rossarin; Madesis, Panagiotis

2017-01-01

It is long believed that some spices may help protect against certain chronic conditions. Spices are usually parts of plants that have been powdered into small pieces. Have you ever wondered what the curry powder in your dish is made of? The aim of this work was to develop an appropriate DNA-based method for assessment of spice identity. Selecting the best marker for species recognition in the Zingiberaceae family. Six DNA regions were investigated in silico, including ITS, matK, rbcL, rpoC, trnH-psbA and trnL. Then, only four regions (ITS, matK, rbcL and trnH-psbA) were included in the simulated HRM (High-resolution Melting) analysis as the results from previous analysis showed that rpoC and trnL may not be suitable to be used to identify Zingiberaceae species in HRM analysis based on both the percentage of nucleotide variation and GC content. Simulated HRM analysis was performed to test the feasibility of Bar-HRM. We found that ITS2 is the most effective region to be used for identification of the studied species and thus was used in laboratory HRM analysis. All seven tested Zingiberaceae plants were then able to be distinguished using the ITS2 primers in laboratory HRM. Most importantly the melting curves gained from fresh and dried tissue overlapped, which is a crucial outcome for the applicability of the analysis. The method could be used in an authentication test for dried products. In the authentication test, only one of seven store-sold Zingiberaceae products that were tested contained the species listed on their labels, while we found substitution/contamination of the tested purchased products in the rest.

Evaluation of a DNA-based method for spice/herb authentication, so you do not have to worry about what is in your curry, buon appetito!

PubMed Central

Ounjai, Sarawut; Osathanunkul, Rossarin; Madesis, Panagiotis

2017-01-01

It is long believed that some spices may help protect against certain chronic conditions. Spices are usually parts of plants that have been powdered into small pieces. Have you ever wondered what the curry powder in your dish is made of? The aim of this work was to develop an appropriate DNA-based method for assessment of spice identity. Selecting the best marker for species recognition in the Zingiberaceae family. Six DNA regions were investigated in silico, including ITS, matK, rbcL, rpoC, trnH-psbA and trnL. Then, only four regions (ITS, matK, rbcL and trnH-psbA) were included in the simulated HRM (High-resolution Melting) analysis as the results from previous analysis showed that rpoC and trnL may not be suitable to be used to identify Zingiberaceae species in HRM analysis based on both the percentage of nucleotide variation and GC content. Simulated HRM analysis was performed to test the feasibility of Bar-HRM. We found that ITS2 is the most effective region to be used for identification of the studied species and thus was used in laboratory HRM analysis. All seven tested Zingiberaceae plants were then able to be distinguished using the ITS2 primers in laboratory HRM. Most importantly the melting curves gained from fresh and dried tissue overlapped, which is a crucial outcome for the applicability of the analysis. The method could be used in an authentication test for dried products. In the authentication test, only one of seven store-sold Zingiberaceae products that were tested contained the species listed on their labels, while we found substitution/contamination of the tested purchased products in the rest. PMID:29020084

Processing Effects on the Antioxidant Activities of Beverage Blends Developed from Cyperus esculentus, Hibiscus sabdariffa, and Moringa oleifera Extracts

PubMed Central

Badejo, Adebanjo A.; Damilare, Akintoroye; Ojuade, Temitope D.

2014-01-01

The discovery of bioactive compounds in foods has changed the dietary lifestyle of many people. Cyperus esculentus (tigernut) is highly underutilized in Africa, yet tigernut extract is highly profitable in Europe. This study aims to add value to tigernut extract by revealing its health benefits and food value. In this study, tigernut tubers were germinated or roasted and the extracts were combined with Moringa oleifera extract (MOE) or Hibiscus sabdariffa extract (HSE) and spiced with ginger to produce functional drinks. The drinks were evaluated for physicochemical characteristics, sensory parameters, and antioxidant potentials. The total phenolic content of each beverage was measured by the Folin-Ciocalteu method, and the antioxidant activity of each beverage was determined by the 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays. The beverages from the germinated tigernut extracts had the highest titratable acidity and the lowest pH, while beverages containing the roasted tigernut extract had the highest ∘Brix. Germination and roasting significantly enhanced the total phenolic content of the drinks. The beverage containing HSE and germinated tigernut extract had a total phenolic content of 45.67 mg/100 mL gallic acid equivalents, which was significantly higher than the total phenolic content of all other samples. The DPPH inhibition activity of the beverages prepared with germinated tigernut extracts was significantly higher than the DPPH inhibition activity of the beverages prepared with fresh tigernut extract. The taste and overall acceptability of drinks containing the roasted tigernut extract were preferred, while the color and appearance of drinks with the germinated samples were preferred. Roasting or germinating tigernuts before extraction and addition of MOE or HSE extracts is another way to add value and enhance the utilization of tigernuts. PMID:25320721

Crocus sativus L. (saffron) for cancer chemoprevention: A mini review

PubMed Central

Bhandari, Prasan R.

2015-01-01

Cancer is one of the most feared diseases globally and there has been a sustained rise in its incidence in both developing and developed countries. Despite the growing therapeutic options for patients with cancer, their efficacy is time-limited and non-curative. Hence to overcome these drawbacks, an incessant screening for superior and safer drugs has been ongoing for numerous decades, resulting in the detection of anti-cancer properties of several phytochemicals. Chemoprevention using readily available natural substances from vegetables, fruits, herbs and spices is one of the significantly important approaches for cancer prevention in the present era. Among the spices, Crocus sativus L. (saffron; 番紅花 fān hóng huā) has generated interest because pharmacological experiments have established numerous beneficial properties including radical scavenging, anti-mutagenic and immuno-modulating effects. The more powerful components of saffron are crocin, crocetin and safranal. Studies in animal models and with cultured human malignant cell lines have demonstrated antitumor and cancer preventive activities of saffron and its main ingredients. This review provides a brief insight into the anticancer properties of saffron and its components. PMID:26151016

The synergistic potential of various teas, herbs and therapeutic drugs in health improvement: a review.

PubMed

Malongane, Florence; McGaw, Lyndy J; Mudau, Fhatuwani N

2017-11-01

Tea is one of the most widely consumed non-alcoholic beverages in the world next to water. It is classified as Camellia sinensis and non-Camellia sinensis (herbal teas). The common bioactive compounds found mainly in green teas are flavan-3-ols (catechins) (also called flavanols), proanthocyanidins (tannins) and flavonols. Black tea contains theaflavins and thearubigins and white tea contains l-theanine and gamma-aminobutyric acid (GABA), while herbal teas contain diverse polyphenols. Phytochemicals in tea exhibit antimicrobial, anti-diabetic and anti-cancer activities that are perceived to be helpful in managing chronic diseases linked to lifestyle. Many of these phytochemicals are reported to be biologically active when combined. Knowledge of the synergistic interactions of tea with other teas or herbs in terms of biological activities will be of benefit for therapeutic enhancement. There is evidence that various types of teas act synergistically in exhibiting health benefits to humans, improving consumer acceptance and economic value. Similar observations have been made when teas and herbs or medicinal drugs were combined. The aim of this review is to highlight potential beneficial synergies between combinations of different types of teas, tea and herbs, and tea and medicinal drugs. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Identification of ethylene oxide in herbs, spices and other dried vegetables imported into Italy.

PubMed

Bononi, Monica; Quaglia, Giancarlo; Tateo, Fernando

2014-01-01

Gas chromatography-mass spectrometry was used to analyse ethylene oxide (EO) in 63 samples of dried vegetable materials for food use derived from import commodities and subjected to quality control for three food-transformation industries. EO residues were quantified through the determination of ethylene chlorohydrin (ECH). About 29% of the samples analysed contained more than 0.3 mg kg(-1) of EO. Thus, this specific analytical control limited to 20% of import aromatic matters needs to be increased. This paper demonstrates the importance of this specific control considering the banned use of microbial decontamination EO treatment in the European Union.

Mycotoxins, pesticides and toxic metals in commercial spices and herbs.

PubMed

Reinholds, Ingars; Pugajeva, Iveta; Bavrins, Konstantins; Kuckovska, Galina; Bartkevics, Vadims

2017-03-01

A total of 300 samples representing six condiments (black pepper, basil, oregano, nutmeg, paprika, and thyme) were analysed for 11 mycotoxins, 134 pesticides and 4 heavy metals by ultra-high performance liquid chromatography-tandem quadrupole mass spectrometry and inductively coupled plasma mass spectrometry. Mycotoxins were detected in 4%, 10% and 30% of all nutmeg, basil and thyme samples, respectively. The residues of 24 pesticides were detected in 59% of the analysed condiments. The maximum residue levels of pesticides were exceeded in 10% of oregano and 46% of thyme samples. A risk assessment of heavy metals was performed, indicating daily intake levels far below the tolerable intake levels.

[Pharmaceutical and formulation aspects of Petroselinum crispum extract].

PubMed

Pápay, Zsófia Edit; Kósa, Annamária; Boldizsár, Imre; Ruszkai, Akos; Balogh, Emese; Klebovich, Imre; Antal, István

2012-01-01

Parsley (Petroselinum crispum L.) is a very popular spice and vegetable in Europe, it is widely spread and easy to grow. It's herb and fruits are known to be diuretic, smooth muscle relaxant and hepatoprotective. The most important identified active ingredients are flavonoids, cumarins and vitamin C. Apigenin and its glycosides are the main flavonoids in parsley, it can be found relatively large amounts in the leaves. The bioactive flavonoid apigenin has antiinflammatory, antioxidant and anticancer activities. The objectives of this study were the preparation and detemination of the apigenin content of the parsley extract and the formulation using inert pellets by layering the apigenin in fluid-bed process.

Notes from the CKD kitchen: a variety of salt-free seasonings.

PubMed

Sunwold, Duane

2007-05-01

One of the challenges with renal diets is how to make flavorful food while maintaining the low sodium restrictions. I have found three spice companies that have created seasoning mixtures using a mixture of herbs that do not add sodium or potassium chloride in their flavors. The recipe Ginger Roasted Chicken with an Asian Slaw is an example of how you can use three different salt-free seasonings to create a flavorful meal. I know from personal experience that I feel better, have more energy, and sleep better if I restrict my sodium intake. It is easy to stop using the salt shaker and replace the garlic salt and onion salt with garlic powder and onion powder in the kitchen. It takes a dedicated shopper to find the hidden sodium in foods. I find myself reading more and more labels in the aisles of the grocery store before I put any foods in my grocery cart. I also find myself studying the spice selections looking for salt-free seasonings. Mrs. Dash is great and very popular, but there must be more options for us patients with chronic kidney disease. After doing some culinary research, I was pleased to find a much larger section of salt-free seasonings than I expected. I have listed a few of the seasoning combinations below and a table of three major spice companies along with their contact information for purchasing their products.

Drying and color characteristics of coriander foliage using convective thin-layer and microwave drying.

PubMed

Shaw, Mark; Meda, Venkatesh; Tabil, Lope; Opoku, Anthony

2007-01-01

Heat sensitive properties (aromatic, medicinal, color) provide herbs and spices with their high market value. In order to prevent extreme loss of heat sensitive properties when drying herbs, they are normally dried at low temperatures for longer periods of time to preserve these sensory properties. High energy consumption often results from drying herbs over a long period. Coriander (Coriandrum sativum L., Umbelliferae) was dehydrated in two different drying units (thin layer convection and microwave dryers) in order to compare the drying and final product quality (color) characteristics. Microwave drying of the coriander foliage was faster than convective drying. The entire drying process took place in the falling rate period for both microwave and convective dried samples. The drying rate for the microwave dried samples ranged from 42.3 to 48.2% db/min and that of the convective dried samples ranged from 7.1 to 12.5% db/min. The fresh sample color had the lowest L value at 26.83 with higher L values for all dried samples. The results show that convective thin layer dried coriander samples exhibited a significantly greater color change than microwave dried coriander samples. The color change index values for the microwave dried samples ranged from 2.67 to 3.27 and that of the convective dried samples varied from 4.59 to 6.58.

Antioxidant and anti-glycation activities correlates with phenolic composition of tropical medicinal herbs.

PubMed

Ramkissoon, J S; Mahomoodally, M F; Ahmed, N; Subratty, A H

2013-07-01

To determine the contribution of total phenolic content (TPC) in glycation inhibitory activity of common tropical medicinal food and spices with potential antioxidative properties. In vitro glucose-bovine serum albumin (BSA) assay was used. Ethanolic extracts of ten common household condiments/herbs (Allium sativum, Zingiber officinale, Thymus vulgaris, Petroselinum crispum, Murraya koenigii Spreng, Mentha piperita L., Curcuma longa L., Allium cepa L., Allium fistulosum and Coriandrum sativum L.) were evaluated for antioxidative activity by 2,2-diphenyl-2-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) and the TPC, flavonoid and tannins content were determined. Findings showed good correlation between TPC/DPPH (r = 0.8), TPC/FRAP (r = 0.8), TPC/anti-glycation (r = 0.9), DPPH/anti-glycation (r = 0.6), FRAP/anti-glycation (r = 0.9), Flavonoid/anti-glycation (r = 0.7) and Tannins/anti-glycation (r = 0.8) and relatively fair correlation for TPC/Flavonoids (r = 0.5) and TPC/Tannins (r = 0.5). Results imply that these plants are potential sources of natural antioxidants which have free radical scavenging activity and might be used for reducing oxidative stress. The positive glycation inhibitory and antioxidative activities of these tropical herbs suggest a possible role in targeting ageing, diabetic complications and oxidative stress related diseases. Copyright © 2013 Hainan Medical College. Published by Elsevier B.V. All rights reserved.

An in vivo study examining the antiinflammatory effects of chamomile, meadowsweet, and willow bark in a novel functional beverage.

PubMed

Drummond, Elaine M; Harbourne, Niamh; Marete, Eunice; Jacquier, J C; O'Riordan, Dolores; Gibney, Eileen R

2013-12-01

The antioxidant and antiinflammatory properties of polyphenols are well documented in vitro but there are few human studies. A herbal beverage composed of chamomile, meadowsweet, and willow bark (CMW) was developed and tested for its antiinflammatory effect in a cohort of healthy adults (n = 20) during a 4-week intervention. Subjects were randomised to either the treatment (TG) or placebo group (PG). The three herbs under study, which have been used in traditional and alternative medicine, were delivered in a berry extract matrix. This berry extract was used as a control in the experiment. The objective was to assess the herbs' effects on systemic inflammation and joint function by examining circulating cytokines and mechanical joint flexibility. Blood serum was analyzed for cytokines IL-1β, IL-6, and TNFα. There was an average decrease of 21.7% IL-1β in the treatment group, whereas the decrease seen in the placebo group was 3% but these were not statistically significant. Quartile analysis based on baseline production of TNFα demonstrated a decrease in the treatment group's IL-6 levels. This group showed improvements in mechanical joint function and pain upon movement of joints specific to the knee and lower back. Overall, no significant antiinflammatory effects were seen. The evidence is therefore inconclusive and further investigations are required using a larger cohort with some degree of elevated inflammatory activity.

Biotransformation of germacranolide from Onopordon leptolepies by Aspergillus niger.

PubMed

Esmaeili, Akbar; Moazami, Nasrin; Rustaiyan, Abdolhossein

2012-01-01

Terpenes are present in the essential oils obtained from herbs and spices. They are produced by these plant species as a chemical defense mechanism against phytopathogenic microorganisms. Therefore, terpenes have attracted great attention in the food industry, e.g., they have been used in foods such as cheese as natural preservatives to prevent fungal growth. Herein, we describe the microbial transformation of onopordopicrin (1) by Aspergillus niger. Four product 11α H-dihydroonopordopicrin (2), 11β H-dihydroonopordopicrin (3), 3β-hydroxy-11β H-dihydroonopordopicrin (4), and 14-hydroxy-11β H-dihydroonopordopicrin (5) were obtained. Their structures were identified on the basis of chemical and spectroscopic data. All the four compounds were novel.

Interaction of turmeric (Curcuma longa L.) with beneficial microbes: a review.

PubMed

Kumar, Ajay; Singh, Amit Kishore; Kaushik, Manish Singh; Mishra, Surabhi Kirti; Raj, Pratima; Singh, P K; Pandey, K D

2017-12-01

Curcuma longa L., commonly known as turmeric, is a rhizomatous herb of the family Zingiberaceae. It is mostly used as a spice, a coloring agent and broadly used in traditional medicine such as Ayurveda, Unani, etc., Turmeric rhizomes interact with a large numbers of rhizosphere-associated microbial species, and some enter the plant tissue and act as endophytes. Both rhizospheric and endophytic species are directly or indirectly involved in growth promotion and disease management in plants and also play an important role in the modulation of morphological growth, secondary metabolite production, curcumin content, antioxidant properties, etc. The present review focuses on the rhizobacterial and endophytic bacterial and fungal populations associated with the turmeric.

Rapid all-in-one three-step immunoassay for non-instrumental detection of ochratoxin A in high-coloured herbs and spices.

PubMed

Goryacheva, Irina Yu; De Saeger, Sarah; Nesterenko, Irina S; Eremin, Sergei A; Van Peteghem, Carlos

2007-05-15

A feasible three-step method for ochratoxin A (OTA) rapid detection was developed and applied for OTA screening in high-coloured matrices such as liquorice, ginger, nutmeg, black pepper, white pepper and Capsicum spp. spices at a control level of 10mugkg(-1). The method was based on the clean-up tandem immunoassay column and involved three steps: extract application, washing step and application of chromogenic substrate. A significant simplification of the assay was reached by using an additional frit with conjugate inside the clean-up tandem immunoassay column. The time for analysis was less than 10min, including 5min for colour development. Results were visually evaluated as colour development for negative result or no colour development for positive result. The method was coupled with a simple methanol-based extraction. A total of 27 samples were screened for OTA with the proposed method. It was shown that two samples of red pepper and one sample of liquorice, pili-pili, chilli and cayenne were contaminated with OTA above the control level at 10mugkg(-1), but none of tested ginger, nutmeg, black pepper and white pepper.

[On the need to improve the system for the prevention of falsification of food products in the Eurasian Economic Union].

PubMed

Arnautov, O V; Bagryantseva, O V; Bessonov, V V

2016-01-01

Adulteration of food is misleading consumers about the composition of foods in order to obtain economic benefits. Olive oil, wine and other alcoholic beverages, spices, tea, fish, honey, milk and dairy products, meat products, cereal products, beverages based on fruit juices, spices, coffee are falsified with the highest frequency. In addition, sufficient data on the frequency of adulterated food products are missing not only in Russia but also in the developed countries. This is because the purpose of the manufacturer and distributors of such products is primarily an economic advantage. Therefore, the majority of incidents of falsification of food products remained undetected since their production, generally had not led to the risk of food safety, and consumers often did not notice the reduction in quality of foodstuffs. The analysis of international data and data of the Eurasian Economic Union (EAEU) has shown that, in order to improve the quality of food products and to reduce sales of adulterated food the following steps should be done: introduce the definition of falsificated food products into legislation of the EAEU; expand the list of methods for confirming the authenticity of the food and detecting the presence of substances which are not permitted for usage in the food industry; consolidate the principle of the responsibility of all participants in the treatment of food that does not comply with the mandatory requirements at the legislative level; introduce the indicators of the quality of foodstuffs in the technical regulations of the EAEU; return to the mandatory requirements for the quality of foods given in the interstate and state standards.

[Status of the development of electron spin resonance measurement for the detection of irradiated food].

PubMed

Helle, N; Linke, B; Mager, M; Schreiber, G; Bögl, K W

1992-09-01

Electron spin resonance spectroscopy can be used for the detection of irradiation of various groups of foodstuffs. The results of ESR-measurements on irradiated meat and fish and fresh fruit, as well as dried fruit, spices and nuts as performed by the food irradiation laboratory of the German Federal Health Office are summarized in this report. For the detection of irradiated meat and fish, we examined the bones. Using the results from 10 different animal bones, we were able to develop an official method according to the German law section 35 LMBG. A similar routine method for fish will be established in 1992 (at the moment, an intercomparison with German food control laboratories is in progress). Irradiated dried fruit can be identified easily, because unirradiated samples give no ESR-spectra, while irradiated fruit show a partially resolved spectrum, which is caused by radiation induced sugar radicals. Interestingly, the structure of the resulting spectra is not identical for all irradiated species of fruit. We found three different types of ESR-spectra for irradiated dried fruit. Irradiated nutshells show an ESR-spectrum which reveals two additional lines (from cellulose-radicals) beside the main signal, while unirradiated samples show only the main signal. An official method for identifying irradiated nuts will be proposed in 1992. Irradiation specific ESR-signals of the cellulose radical were not only found for nutshells but also for fresh fruit and some spices, while most of the irradiated spices and herbs could not be identified by ESR-measurements.

Influence of thermal treatment on color, enzyme activities, and antioxidant capacity of innovative pastelike parsley products.

PubMed

Kaiser, Andrea; Brinkmann, Maike; Carle, Reinhold; Kammerer, Dietmar R

2012-03-28

Conventional spice powders are often characterized by low sensory quality and high microbial loads. Furthermore, genuine enzymes are only inhibited but not entirely inactivated upon drying, so that they may regain their activity upon rehydration of dried foods. To overcome these problems, initial heating was applied in the present study as the first process step for the production of innovative pastelike parsley products. For this purpose, fresh parsley was blanched (80, 90, and 100 °C for 1-10 min) and subsequently comminuted to form a paste. Alternatively, mincing was carried out prior to heat treatment. Regardless of temperature, the color of the latter product did not show any change after heating for 1 min. With progressing exposure time the green color turned to olive hues due to marked pheophytin formation. Inactivation of genuine peroxidase (POD) and polyphenol oxidase (PPO) was achieved at all temperature-time regimes applied. In contrast, the parsley products obtained after immediate water-blanching were characterized by brighter green colors and enhanced pigment retention. With the exception of the variants water-blanched at 80 °C, POD and PPO were completely inactivated at any of the thermal treatments. Furthermore, in water-blanched samples, antioxidant capacities as determined by the TEAC and FRAP assays were even enhanced compared to unheated parsley, whereas a decrease of phenolic contents could not be prevented. Consequently, the innovative process presented in this study allows the production of novel herb and spice products characterized by improved sensory quality as compared to conventional spice products.

Ayurveda and yoga in cardiovascular diseases.

PubMed

Mamtani, Ravinder; Mamtani, Ronac

2005-01-01

Ayurveda is derived from 2 Sanskrit words, namely, "Ayus" and "Veda," meaning life and knowledge, respectively. It literally means science of life. Ayurveda, of which yoga is an integral part, is widely practiced in India and is gaining acceptance in many countries around the world. It is a comprehensive and a holistic system, the focus of which is on the body, mind, and consciousness. The Ayurvedic treatment consists of the use herbal preparations, diet, yoga, meditation, and other practices. Based on the review of available studies, the evidence is not convincing that any Ayurvedic herbal treatment is effective in the treatment of heart disease or hypertension. However, the use of certain spices and herbs such as garlic and turmeric in an overall healthy diet is appropriate. Many herbs used by Ayurvedic practitioners show promise and could be appropriate for larger randomized trials. Yoga, an integral part of Ayurveda, has been shown to be useful to patients with heart disease and hypertension. Yoga reduces anxiety, promotes well-being, and improves quality of life. Its safety profile is excellent. Its use as a complementary therapeutic regimen under medical supervision is appropriate and could be worth considering.

Curcumin, an active component of turmeric (Curcuma longa), and its effects on health.

PubMed

Kocaadam, Betül; Şanlier, Nevin

2017-09-02

Turmeric (Curcuma longa) is a type of herb belonging to ginger family, which is widely grown in southern and south western tropical Asia region. Turmeric, which has an importance place in the cuisines of Iran, Malesia, India, China, Polynesia, and Thailand, is often used as spice and has an effect on the nature, color, and taste of foods. Turmeric is also known to have been used for centuries in India and China for the medical treatments of illnesses such as dermatologic diseases, infection, stress, and depression. Turmeric's effects on health are generally centered upon an orange-yellow colored, lipophilic polyphenol substance called "curcumin," which is acquired from the rhizomes of the herb. Curcumin is known recently to have antioxidant, anti-inflammatory, anticancer effects and, thanks to these effects, to have an important role in prevention and treatment of various illnesses ranging notably from cancer to autoimmune, neurological, cardiovascular diseases, and diabetic. Furthermore, it is aimed to increase the biological activity and physiological effects of the curcumin on the body by synthesizing curcumin analogues. This article reviews the history, chemical and physical features, analogues, metabolites, mechanisms of its physiological activities, and effects on health of curcumin.

Beyond Cannabis: Plants and the Endocannabinoid System.

PubMed

Russo, Ethan B

2016-07-01

Plants have been the predominant source of medicines throughout the vast majority of human history, and remain so today outside of industrialized societies. One of the most versatile in terms of its phytochemistry is cannabis, whose investigation has led directly to the discovery of a unique and widespread homeostatic physiological regulator, the endocannabinoid system. While it had been the conventional wisdom until recently that only cannabis harbored active agents affecting the endocannabinoid system, in recent decades the search has widened and identified numerous additional plants whose components stimulate, antagonize, or modulate different aspects of this system. These include common foodstuffs, herbs, spices, and more exotic ingredients: kava, chocolate, black pepper, and many others that are examined in this review. Copyright © 2016 Elsevier Ltd. All rights reserved.

Epidemiological study of urinary tract stones in a northern Italian city.

PubMed

Borghi, L; Ferretti, P P; Elia, G F; Amato, F; Melloni, E; Trapassi, M R; Novarini, A

1990-03-01

An epidemiological study of stone disease in a Northern Italian city was carried out by means of a postal questionnaire mailed to 6000 individuals (2.5% of the entire population). It was found that the incidence of stone disease was comparable to that of industrialised Western Europe. There was a relationship between stone disease and gout and stone disease and a positive family history. The frequency of uric acid stones was high (26.5%). Stone-formers showed no alimentary differences from non-stone formers apart from the use of spices and herbs. Stone-formers used less water from public aqueducts and more uncarbonated mineral water, but only 19% of these drank at least 2 litres a day.

Summer Savory: From the Selection of Traditional Applications to the Novel Effect in Relief, Prevention, and Treatment of a Number of Serious Illnesses such as Diabetes, Cardiovascular Disease, Alzheimer's Disease, and Cancer

PubMed Central

Hamidpour, Rafie; Hamidpour, Soheila; Hamidpour, Mohsen; Shahlari, Mina; Sohraby, Mahnaz

2014-01-01

Savory (Satureja L.) plant species have been used for centuries as culinary herbs and spices, as well as traditional remedies for the treatment or relief of various common health symptoms in many parts of the world. Recent studies suggest that the use of some Satureja species is effective in protecting the body against oxidative stress, free radical damage, inflammation, microbial infections, etc., A review of many studies suggests that savory species, in addition to treating minor ordinary ailments, can potentially provide a novel natural prevention or treatment for some chronic and serious illnesses such as diabetes, cardiovascular diseases, cancer, and Alzheimer's. PMID:25161917

Energy drinks mixed with alcohol: what are the risks?

PubMed

Marczinski, Cecile A; Fillmore, Mark T

2014-10-01

Energy drinks are popular beverages that typically include high levels of caffeine and other ingredients such as taurine, or caffeine-containing herbs, such as guarana. While energy drinks are often consumed alone, they are also frequently used as mixers for alcoholic beverages. This review summarizes what is known about the scope of use of alcohol mixed with energy drinks, the risks associated with such mixtures, and the objective laboratory data examining how the effects of their consumption differ from consuming alcohol alone. The weight of the evidence reveals that consuming alcohol mixed with energy drinks is riskier than consuming alcohol alone and constitutes a public health concern. Consumption of these mixed beverages is frequent, especially in young and underage drinkers, and compared with alcohol alone, their use is associated with elevated rates of binge drinking, impaired driving, risky sexual behavior, and risk of alcohol dependence. Laboratory research (human and animal) has demonstrated that consuming alcohol mixed with energy drinks leads to altered subjective states including decreased perceived intoxication, enhanced stimulation, and increased desire to drink/increased drinking compared to consuming alcohol alone. Possible underlying mechanisms explaining these observations are highlighted in this review. © 2014 International Life Sciences Institute.

Protection by beverages, fruits, vegetables, herbs, and flavonoids against genotoxicity of 2-acetylaminofluorene and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) in metabolically competent V79 cells.

PubMed

Edenharder, R; Sager, J W; Glatt, H; Muckel, E; Platt, K L

2002-11-26

Chinese hamster lung fibroblasts, genetically engineered for the expression of rat cytochrome P450 dependent monooxygenase 1A2 and rat sulfotransferase 1C1 (V79-rCYP1A2-rSULT1C1 cells), were utilized to check for possible protective effects of beverages of plant origin, fruits, vegetables, and spices against genotoxicity induced by 2-acetylaminofluorene (AAF) or 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Antigenotoxic activities of juices from spinach and red beets against AAF could be monitored with similar effectivity by the HPRT-mutagenicity test (IC(50)=0.64%; 2.57%) and alkaline single cell gel electrophoresis (comet assay; IC(50)=0.12%; 0.89%) which detects DNA strand breaks and abasic sites. Applying the comet assay, genotoxicity of PhIP could, however, be demonstrated only in the presence of hydroxyurea and 1-[beta-D-arabinofuranosyl]cytosine, known inhibitors of DNA repair synthesis. As expected, AAF and PhIP were unable to induce any genotoxic effects in the parent V79 cells. Genotoxic activity of PhIP was strongly reduced in a dose-related manner by green tea and red wine, by blueberries, blackberries, red grapes, kiwi, watermelon, parsley, and spinach, while two brands of beer, coffee, black tea, rooibos tea, morellos, black-currants, plums, red beets, broccoli (raw and cooked), and chives were somewhat less active. One brand of beer was only moderately active while white wine, bananas, white grapes, and strawberries were inactive. Similarly, genotoxicity of AAF was strongly reduced by green, black, and rooibos tea, red wine, morellos, black-currants, kiwi, watermelon, and spinach while plums, red beets, and broccoli (raw) were less potent. Broccoli cooked exerted only moderate and white wine weak antigenotoxic activity. With respect to the possible mechanism(s) of inhibition of genotoxicity, benzo[a]pyrene-7,8-dihydrodiol (BaP-7,8-OH) and N-OH-PhIP were applied as substrates for the CYP1A family and for rSULT 1C1, respectively. Morellos, black-currants, and black tea strongly reduced the genotoxicity of BaP-7,8-OH, onions, rooibos tea, and red wine were less potent while red beets and spinach were inactive. On the other hand, red beets and spinach strongly inhibited the genotoxicity of N-OH-PhIP, rooibos tea was weakly active while all other items were inactive. These results are suggestive for enzyme inhibition as mechanism of protection by complex mixtures of plant origin. Taken together, our results demonstrate that protection by beverages, fruits, and vegetables against genotoxicity of heterocyclic aromatic amines may take place within metabolically competent mammalian cells as well as under the conditions of the Salmonella/reversion assay.

Determination of antioxidant activity in foods and beverages by reaction with 2,2'-diphenyl-1-picrylhydrazyl (DPPH): collaborative study First Action 2012.04.

PubMed

Plank, David W; Szpylka, John; Sapirstein, Harry; Woollard, David; Zapf, Charles M; Lee, Vong; Chen, C Y Oliver; Liu, Rui Hai; Tsao, Rong; Düsterloh, André; Baugh, Steve

2012-01-01

A colorimetric method for the determination of total antioxidant activity in a variety of foods and beverages was validated in both a single-laboratory validation and a collaborative laboratory validation study. The procedure involved extraction of the antioxidants directly into a methanol-water solution containing a known amount of 2,2'-diphenyl-1-picrylhydrazyl (DPPH), thus promoting the rapid reaction of extracted materials with DPPH. The reaction was monitored by spectrophotometric measurement of the absorbance loss at 517 nm. Antioxidant activity was quantified relative to a dilution series of vitamin E analog standards (Trolox), which were analyzed in parallel simultaneously with the food and beverage samples. The antioxidant activities of the samples ranged from 131 to 131 000 micromole Trolox equivalents/100 g. Statistical analysis of the results showed that nine of the 11 matrixes gave acceptable HorRat values, indicating that the method performed well in these cases. The acceptable matrixes include pomegranate juice, blueberry juice, carrot juice, green tea, wine, rosemary spice, ready-to-eat cereal, and yogurt. Two samples failed the HorRat test: the first was an almond milk that had an antioxidant level below the practical LOQ for the method; the second was a sample of canola oil with added omega-3 fatty acid that was immiscible in the reaction medium.

Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database.

PubMed

Pérez-Jiménez, J; Neveu, V; Vos, F; Scalbert, A

2010-11-01

The diversity of the chemical structures of dietary polyphenols makes it difficult to estimate their total content in foods, and also to understand the role of polyphenols in health and the prevention of diseases. Global redox colorimetric assays have commonly been used to estimate the total polyphenol content in foods. However, these assays lack specificity. Contents of individual polyphenols have been determined by chromatography. These data, scattered in several hundred publications, have been compiled in the Phenol-Explorer database. The aim of this paper is to identify the 100 richest dietary sources of polyphenols using this database. Advanced queries in the Phenol-Explorer database (www.phenol-explorer.eu) allowed retrieval of information on the content of 502 polyphenol glycosides, esters and aglycones in 452 foods. Total polyphenol content was calculated as the sum of the contents of all individual polyphenols. These content values were compared with the content of antioxidants estimated using the Folin assay method in the same foods. These values were also extracted from the same database. Amounts per serving were calculated using common serving sizes. A list of the 100 richest dietary sources of polyphenols was produced, with contents varying from 15,000 mg per 100 g in cloves to 10 mg per 100 ml in rosé wine. The richest sources were various spices and dried herbs, cocoa products, some darkly coloured berries, some seeds (flaxseed) and nuts (chestnut, hazelnut) and some vegetables, including olive and globe artichoke heads. A list of the 89 foods and beverages providing more than 1 mg of total polyphenols per serving was established. A comparison of total polyphenol contents with antioxidant contents, as determined by the Folin assay, also showed that Folin values systematically exceed the total polyphenol content values. The comprehensive Phenol-Explorer data were used for the first time to identify the richest dietary sources of polyphenols and the foods contributing most significantly to polyphenol intake as inferred from their content per serving.

Use of wild and semi-wild edible plants in nutrition and survival of people in 1430 days of siege of Sarajevo during the war in Bosnia and Herzegovina (1992-1995).

PubMed

Redzić, Sulejman

2010-06-01

This study is a systematic overview of data on use of wild and semi-wild edible plants in nutrition of people in 1430 days of the siege of Sarajevo during aggression on Bosnia and Herzegovina (1992-1995). The author of this study spent all that time in Sarajevo. In 1993, the author prepared a survival program for people that included usage of edible wild plants. In addition, he conducted a detailed survey, including special interviews, on 630 people of average age 37.4 years (55% residential inhabitants, the rest were refuges), 310 males and the rest were females. According to survey, 91 species of mostly wild plants and three species of fungus were used: Küchneromyces mutabilis, Armillariella mellea and Coprinus comatus. Wild vegetables included 49 species, spices 24, wild fruits 16, and 2 species of bread-plants. They belong to 26 plants communities, and grew on 24 different habitats (urban surfaces, river coasts, low forest and scrubs, meadows and rocky grasslands). The 156 plant parts (leaves, young branches, fruit, flower, seed, root and rhizome) from 91 plant species were used. Vegetables were dominant category of use (soups, pottages, sauces) with 80 ways of preparation (30.53%), then salads 41 (15.65%), spices 39 (14.89%), different beverages 38 (14.50%), sweets 21 (8.02%), nutritive teas 15 (5.73%), and other preparations. In order to improve conventional food (war pasta, rice, lentils, old beans) people used spices made from different wild plants.

[Polycyclic aromatic hydrocarbons (PAHs) in herbs and fruit teas].

PubMed

Ciemniak, Artur

2005-01-01

Polycyclic aromatic hydrocarbons (PAHs) of which benzo[a]pyrene is the most commonly studied and measured, are fused - ring aromatic compounds formed in both natural and man made processes and are found widely distributed throughout the human environment. PAHs occur as contaminants in different food categories and beverages including water, vegetables, fruit, cereals, oils and fats, barbecued and smoked meat. The sources of PAHs in food are predominantly from environmental pollution and food processing. PAHs emissions from automobile traffic and industry activities were show to influence the PAHs levels in vegetables and fruits. The present study was carried out to determine levels of 16 basic PAHs in herbs and fruit teas. The method was based on the hexane extraction and cleaned up by florisil cartridge. The extracts were analysed by GC-MS. The levels of total PAHs varied from 48,27 microg/kg (hibiscus tea) to 1703 microg/kg (green tea). The highest level of BaP was found in lime tea (74,2 microg/kg).

Food irradiation: Standards, regulations and world-wide trade

NASA Astrophysics Data System (ADS)

Roberts, Peter B.

2016-12-01

There is an established framework of international standards for food irradiation covering human health, plant protection, labelling, dose delivery, quality assurance and facility management. Approximately 60 countries permit irradiation of one or more food or food classes. National regulations are briefly reviewed. Decontamination of spices, herbs and condiments remains the single largest application of irradiation. However, in recent years the market for irradiated fresh and processed meat has become firmly established in several countries including China and the USA. At least 10 countries have recently established bi-lateral agreements for trade in irradiated fresh fruits and vegetables using phytosanitary irradiation. Irradiated fresh produce volumes now exceed 20,000 t per year. Rationalization and greater consistency in labelling regulations would be advantageous to the future growth of applications of food irradiation.

Metabolomics Analysis of Cistus monspeliensis Leaf Extract on Energy Metabolism Activation in Human Intestinal Cells

PubMed Central

Shimoda, Yoichi; Han, Junkyu; Kawada, Kiyokazu; Smaoui, Abderrazak; Isoda, Hiroko

2012-01-01

Energy metabolism is a very important process to improve and maintain health from the point of view of physiology. It is well known that the intracellular ATP production is contributed to energy metabolism in cells. Cistus monspeliensis is widely used as tea, spices, and medical herb; however, it has not been focusing on the activation of energy metabolism. In this study, C. monspeliensis was investigated as the food resources by activation of energy metabolism in human intestinal epithelial cells. C. monspeliensis extract showed high antioxidant ability. In addition, the promotion of metabolites of glycolysis and TCA cycle was induced by C. monspeliensis treatment. These results suggest that C. monspeliensis extract has an ability to enhance the energy metabolism in human intestinal cells. PMID:22523469

Chemical profiling of infusions and decoctions of Helichrysum italicum subsp. picardii by UHPLC-PDA-MS and in vitro biological activities comparatively with green tea (Camellia sinensis) and rooibos tisane (Aspalathus linearis).

PubMed

Pereira, Catarina Guerreiro; Barreira, Luísa; Bijttebier, Sebastiaan; Pieters, Luc; Neves, Vanessa; Rodrigues, Maria João; Rivas, Ricardo; Varela, João; Custódio, Luísa

2017-10-25

Several medicinal plants are currently used by the food industry as functional additives, for example botanical extracts in herbal drinks. Moreover, the scientific community has recently begun focusing on halophytes as sources of functional beverages. Helichrysum italicum subsp. picardii (everlasting) is an aromatic halophyte common in southern Europe frequently used as spice and in traditional medicine. In this context, this work explored for the first time H. italicum subsp. picardii as a potential source of innovative herbal beverages with potential health promoting properties. For that purpose, infusions and decoctions were prepared from roots, vegetative aerial-organs (stems and leaves) and flowers and evaluated for in vitro antioxidant and anti-diabetic activities. Samples were also assessed for toxicity in different mammalian cell lines and chemically characterized by spectrophotometric methods and ultra-high performance liquid chromatography-photodiode array-mass-spectrometry (UHPLC-PDA-MS). Results were expressed relating to 'a cup-of-tea' and compared with those obtained with green tea (Camellia sinensis) and rooibos tisane (Aspalathus linearis). Tisanes from the everlasting's above-ground organs, particularly flowers, have high polyphenolic content and several phenolics were identified; the main compounds were chlorogenic and quinic acids, dicaffeoylquinic-acid isomers and gnaphaliin-A. The antioxidant activity of beverages from the everlasting's above-ground organs matched or surpassed that of green tea and rooibos. Its anti-diabetic activity was moderate and toxicity low. Overall, our results suggest that the everlasting is a potential source of innovative and functional herbal beverages. Copyright © 2017 Elsevier B.V. All rights reserved.

Effects of nitrogen fertilization on the phenolic composition and antioxidant properties of basil (Ocimum basilicum L.).

PubMed

Nguyen, Phuong M; Niemeyer, Emily D

2008-09-24

Many herbs and spices have been shown to contain high levels of polyphenolic compounds with potent antioxidant properties. In the present study, we explore how nutrient availability, specifically nitrogen fertilization, affects the production of polyphenolic compounds in three cultivars (Dark Opal, Genovese, and Sweet Thai) of the culinary herb, basil ( Ocimum basilicum L.). Nitrogen fertilization was found to have a significant effect on total phenolic levels in Dark Opal ( p < 0.001) and Genovese ( p < 0.001) basil with statistically higher phenolic contents observed when nutrient availability was limited at the lowest (0.1 mM) applied nitrogen treatment. Similarly, basil treated at the lowest nitrogen fertilization level generally contained significantly higher rosmarinic ( p = 0.001) and caffeic ( p = 0.001) acid concentrations than basil treated at other nitrogen levels. Nitrogen fertilization also affected antioxidant activity ( p = 0.002) with basil treated at the highest applied nitrogen level, 5.0 mM, exhibiting lower antioxidant activity than all other nitrogen treatments. The anthocyanin content of Dark Opal basil was not affected by applied nitrogen level, but anthocyanin concentrations were significantly impacted by growing season ( p = 0.001). Basil cultivar was also determined to have a statistically significant effect on total phenolic levels, rosmarinic and caffeic acid concentrations, and antioxidant activities.

Medicinally important aromatic plants with radioprotective activity

PubMed Central

Samarth, Ravindra M; Samarth, Meenakshi; Matsumoto, Yoshihisa

2017-01-01

Aromatic plants are often used as natural medicines because of their remedial and inherent pharmacological properties. Looking into natural resources, particularly products of plant origin, has become an exciting area of research in drug discovery and development. Aromatic plants are mainly exploited for essential oil extraction for applications in industries, for example, in cosmetics, flavoring and fragrance, spices, pesticides, repellents and herbal beverages. Although several medicinal plants have been studied to treat various conventional ailments only a handful studies are available on aromatic plants, especially for radioprotection. Many plant extracts have been reported to contain antioxidants that scavenge free radicals produced due to radiation exposure, thus imparting radioprotective efficacy. The present review focuses on a subset of medicinally important aromatic plants with radioprotective activity. PMID:29134131

Volatile oil composition and antiproliferative activity of Laurus nobilis, Origanum syriacum, Origanum vulgare, and Salvia triloba against human breast adenocarcinoma cells.

PubMed

Al-Kalaldeh, Jelnar Z; Abu-Dahab, Rana; Afifi, Fatma U

2010-04-01

Medicinal plants and culinary herbs have gained importance in the last decade as cytotoxic and antitumor agents. We hypothesized that some of the commonly used spices with reported antimicrobial activity might have antiproliferative activity. In the present study, selected spices used in Jordan were chemically analyzed and investigated for their antiproliferative activity to the adenocarcinoma of breast cell line (MCF7). The composition of the essential oils of Laurus nobilis L, Origanum syriacum L, Origanum vulgare L, and Salvia triloba L was analyzed by gas chromatography-mass spectrometry. The antiproliferative activities of the hydrodistilled volatile oils and the crude ethanol and water extracts were evaluated using the sulphorhodamine B assay. 1,8-Cineol was the major constituent in the hydrodistilled oils of both plants, L nobilis and S triloba, with concentrations of 40.91% and 45.16%, respectively. The major constituent of O syriacum was the carvacrol (47.10%), whereas that of O vulgare was trans-sabinene hydrate (27.19%). The ethanol crude extracts of O syriacum, L nobilis, and S triloba showed antiproliferative activity to MCF7 with IC(50) values 6.40, 24.49, and 25.25 microg/mL, respectively. However, none of the hydrodistilled essential oils of the tested plant species or their aqueous extracts demonstrated cytotoxic activity. Copyright 2010 Elsevier Inc. All rights reserved.

Stimulatory effects of Cuminum cyminum and flavonoid glycoside on Cyclosporine-A and restraint stress induced immune-suppression in Swiss albino mice.

PubMed

Chauhan, Prashant Singh; Satti, Naresh Kumar; Suri, Krishan Avtar; Amina, Musarat; Bani, Sarang

2010-04-15

Many herbs and spices are known to modulate the immune system and have been shown to restore the immunity in immuno-compromised individuals. Spices generally used to increase the taste and flavor of food also has the history of usage as an ayurvedic medicine. Therefore to explore the health modulating effects of Cuminum cyminum and to identify the active compound, immunomodulatory properties were evaluated using flowcytometry and ELISA in normal and immune-suppressed animals. C. cyminum and compound 1 stimulated the T cells and Th1 cytokines expression in normal animals. Swiss albino mice subjected to Cyclosporine-A induced immune-suppression were dosed orally with C. cyminum (25, 50, 100 and 200 mg/kg) on consecutive days. The results showed that administration significantly increased T cells (CD4 and CD8) count and Th1 predominant immune response in a dose dependent manner thereby suggesting immunomodulatory activity through modulation of T lymphocytes expression. In restraint stress induced immune-suppressed animals, compound 1 countered the depleted T lymphocytes, decreased the elevated corticosterone levels and size of adrenal glands and increased the weight of thymus and spleen. Based on the data we may conclude that C. cyminum is a potent immunomodulator and may develop as a lead to recover the immunity of immuno-compromised individuals. Copyright 2010 Elsevier Ireland Ltd. All rights reserved.

Saffron: An Old Medicinal Plant and a Potential Novel Functional Food.

PubMed

José Bagur, María; Alonso Salinas, Gonzalo Luis; Jiménez-Monreal, Antonia M; Chaouqi, Soukaina; Llorens, Silvia; Martínez-Tomé, Magdalena; Alonso, Gonzalo L

2017-12-23

The spice saffron is made from the dried stigmas of the plant Crocus sativus L. The main use of saffron is in cooking, due to its ability to impart colour, flavour and aroma to foods and beverages. However, from time immemorial it has also been considered a medicinal plant because it possesses therapeutic properties, as illustrated in paintings found on the island of Santorini, dated 1627 BC. It is included in Catalogues of Medicinal Plants and in the European Pharmacopoeias, being part of a great number of compounded formulas from the 16th to the 20th centuries. The medicinal and pharmaceutical uses of this plant largely disappeared with the advent of synthetic chemistry-produced drugs. However, in recent years there has been growing interest in demonstrating saffron's already known bioactivity, which is attributed to the main components-crocetin and its glycosidic esters, called crocins, and safranal-and to the synergy between the compounds present in the spice. The objective of this work was to provide an updated and critical review of the research on the therapeutic properties of saffron, including activity on the nervous and cardiovascular systems, in the liver, its antidepressant, anxiolytic and antineoplastic properties, as well as its potential use as a functional food or nutraceutical.

Commercial implementation of food irradiation

NASA Astrophysics Data System (ADS)

Welt, M. A.

In July 1981, the first specifically designed multi-purpose irradiation facility for food irradiation was put into service by the Radiation Technology, Inc. subsidiary Process Technology, Inc. in West Memphis, Arkansas. The operational experience gained, resulted in an enhanced design which was put into commercial service in Haw River, North Carolina, by another subsidiary, Process Technology (N.C.), Inc. in October 1983. These facilities have enabled the food industry to assess the commercial viability of food irradiation. Further impetus towards commercialization of food irradiation was gained in March 1981 with the filing in the Federal Register, by the FDA, of an Advanced Proposed Notice of Rulemaking for Food Irradiation. Two years later in July 1983, the FDA approved the first food additive regulation involving food irradiation in nineteen years, when they approved the Radiation Technology, Inc. petition calling for the sanitization of spices, onion powder and garlic powder at a maximum dosage of 10 kGy. Since obtaining the spice irradiation approval, the FDA has accepted four additional petitions for filing in the Federal Register. One of the petitions which extended spice irradiation to include insect disinfestation has issued into a regulation while the remaining petitions covering the sanitization of herbs, spice blends, vegetable seasonings and dry powdery enzymes as well as the petition to irradiate hog carcasses and pork products for trichinae control at 1 kGy, are expected to issue either before the end of 1984 or early in 1985. More recently, food irradiation advocates in the United States received another vote of confidence by the announcement that a joint venture food irradiation facility to be constructed in Hawaii by Radiation Technology, is backed by a contractual committment for the processing of 40 million pounds of produce per year. Another step was taken when the Port of Salem, New Jersey announced that the Radiation Technology Model RT-4104-4048(TM) irradiation facility was chosen to interface with the only East Coast grain elevator in the United States. These factors, along with concern over the ban of EDB as a post harvest fumigant, coupled with the expected FDA action to approve the use of irradiation for the insect disinfestation of fruit and vegetables, should finally permit the commercial implementation of food irradiation to take hold in the United States.

Modern analytical methods for the detection of food fraud and adulteration by food category.

PubMed

Hong, Eunyoung; Lee, Sang Yoo; Jeong, Jae Yun; Park, Jung Min; Kim, Byung Hee; Kwon, Kisung; Chun, Hyang Sook

2017-09-01

This review provides current information on the analytical methods used to identify food adulteration in the six most adulterated food categories: animal origin and seafood, oils and fats, beverages, spices and sweet foods (e.g. honey), grain-based food, and others (organic food and dietary supplements). The analytical techniques (both conventional and emerging) used to identify adulteration in these six food categories involve sensory, physicochemical, DNA-based, chromatographic and spectroscopic methods, and have been combined with chemometrics, making these techniques more convenient and effective for the analysis of a broad variety of food products. Despite recent advances, the need remains for suitably sensitive and widely applicable methodologies that encompass all the various aspects of food adulteration. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Effect of gamma radiation on antioxidant capacity of green tea, yerba mate, and chamomile tea as evaluated by different methods

NASA Astrophysics Data System (ADS)

Gerolis, Luanai Grazieli Luquini; Lameiras, Fernando Soares; Krambrock, Klaus; Neves, Maria Jose.

2017-01-01

Tea is a traditional plant extract with important cultural ties. It is the most widely consumed beverage in the world. Tea consumption has some health benefits including antioxidant stimulus. Gamma radiation is currently used to control of postharvest pathogens on tea herb. However, free radicals can be generated, which consumes antioxidant molecules. A positive relation was found between radiation doses used and free radicals generation in green tea (Camellia sinensis), yerba mate (Ilex paraguariensis), and chamomile tea (Matricaria recutita). Total antioxidant capacity (TAC) of aqueous and methanol extracts of these herbs was determined by various methods to compare the effect of irradiation of herb on antioxidant capacity of the extracts. TAC was evaluated by measuring: total phenols (decreased with irradiation in mate and green teas), total flavonoids (stable in aqueous extracts and decreased with irradiation in methanol extract of mate and chamomile), Trolox equivalent or ABTS (unchanged under irradiation), DPPH* scavenging capacity (stable on aqueous extract but diminished in methanol extract after irradiation), β carotene/acid linoleic ability (stable with the exception of chamomile tea that increased after irradiation) and, capacity to chelate ferrous ions (unchanged with irradiation). In conclusion, gamma irradiation reduced the capacity of some antioxidants but preserved the capacity of others. This study showed that one isolated test does not suffice to perform this evaluation reliably, which is a reflection of the diversity and complexity of the effects of irradiation on antioxidant molecules present in different samples.

Various approaches in EPR identification of gamma-irradiated plant foodstuffs: A review.

PubMed

Aleksieva, Katerina I; Yordanov, Nicola D

2018-03-01

Irradiation of food in the world is becoming a preferred method for their sterilization and extending their shelf life. For the purpose of trade with regard to the rights of consumers is necessary marking of irradiated foodstuffs, and the use of appropriate methods for unambiguous identification of radiation treatment. One-third of the current standards of the European Union to identify irradiated foods use the method of the Electron Paramagnetic Resonance (EPR) spectroscopy. On the other hand the current standards for irradiated foods of plant origin have some weaknesses that led to the development of new methodologies for the identification of irradiated food. New approaches for EPR identification of radiation treatment of herbs and spices when the specific signal is absent or disappeared after irradiation are discussed. Direct EPR measurements of dried fruits and vegetables and different pretreatments for fresh samples are reviewed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Phenylpropenes: Occurrence, Distribution, and Biosynthesis in Fruit.

PubMed

Atkinson, Ross G

2018-03-14

Phenylpropenes such as eugenol, chavicol, estragole, and anethole contribute to the flavor and aroma of a number of important herbs and spices. They have been shown to function as floral attractants for pollinators and to have antifungal and antimicrobial activities. Phenylpropenes are also detected as free volatiles and sequestered glycosides in a range of economically important fresh fruit species including apple, strawberry, tomato, and grape. Although they contribute a relatively small percentage of total volatiles compared with esters, aldehydes, and alcohols, phenylpropenes have been shown to contribute spicy anise- and clove-like notes to fruit. Phenylpropenes are typically found in fruit throughout development and to reach maximum concentrations in ripe fruit. Genes involved in the biosynthesis of phenylpropenes have been characterized and manipulated in strawberry and apple, which has validated the importance of these compounds to fruit aroma and may help elucidate other functions for phenylpropenes in fruit.

Identification and quantification of flavonoids of Mexican oregano (Lippia graveolens) by LC-DAD-ESI/MS analysis

PubMed Central

Lin, Long-Ze; Mukhopadhyay, Sudarsan; Robbins, Rebecca J.; Harnly, James M.

2013-01-01

LC-DAD-ESI/MS was used to identify 23 flavonoids in the extract of Mexican oregano (Lippia graveolens H.B.K.), a spice and herb, used in the USA and Mexico. The identification of luteolin-7-O-glucoside, apigenin 7-O-glucoside, phloridzin, taxifolin, eriodictyol, scutellarein, luteolin, quercetin, naringenin, pinocembrin and galangin was confirmed by direct comparison with standards. Identification of 6-hydroxyluteolin, two 6-hydroxyluteolin 7-O-glycosides, three pentahydroxyflavanone hexosides, scutellarein 7-O-hexoside, 3-hydroxyphloretin hexoside, and three other flavones, was made by detailed analysis of their UV and mass spectral data. The identification of the flavonoid glycosides was further confirmed through detection of their aglycones following hydrolysis of the samples. The concentration of the identified flavonoids in three samples was also estimated. This is the first report of detection of over 20 flavonoids, including chalcones, in this plant material. PMID:24812440

Date Palm Tree (Phoenix dactylifera L.): Natural Products and Therapeutic Options

PubMed Central

Al-Alawi, Reem A.; Al-Mashiqri, Jawhara H.; Al-Nadabi, Jawaher S. M.; Al-Shihi, Badria I.; Baqi, Younis

2017-01-01

Many plants, including some of the commonly consumed herbs and spices in our daily food, can be safely and effectively used to prevent and/or treat some health concerns. For example, caffeine the active ingredient found in coffee beans (Coffea), shows biological activity in the treatment of the central nervous system (CNS) disorders, indole-3-carbinol, and 3,3′-diindolylmethane are both broccoli (Brassica oleracea) derived phytochemicals with potential anti-cancer activity, and resveratrol, isolated from grape (Vitis vinifera), is reported to extend lifespan and provide cardio-neuro-protective, anti-diabetic, and anti-cancer effects. Date palm fruits possess high nutritional and therapeutic value with significant antioxidant, antibacterial, antifungal, and anti-proliferative properties. This review focuses on the date fruit extracts and their benefits in individual health promoting conditions and highlights their applications as useful to the pharmaceutical and nutraceutical industries in the development of natural compound-based industrial products. PMID:28588600

Date Palm Tree (Phoenix dactylifera L.): Natural Products and Therapeutic Options.

PubMed

Al-Alawi, Reem A; Al-Mashiqri, Jawhara H; Al-Nadabi, Jawaher S M; Al-Shihi, Badria I; Baqi, Younis

2017-01-01

Many plants, including some of the commonly consumed herbs and spices in our daily food, can be safely and effectively used to prevent and/or treat some health concerns. For example, caffeine the active ingredient found in coffee beans ( Coffea ), shows biological activity in the treatment of the central nervous system (CNS) disorders, indole-3-carbinol, and 3,3'-diindolylmethane are both broccoli ( Brassica oleracea ) derived phytochemicals with potential anti-cancer activity, and resveratrol, isolated from grape ( Vitis vinifera ), is reported to extend lifespan and provide cardio-neuro-protective, anti-diabetic, and anti-cancer effects. Date palm fruits possess high nutritional and therapeutic value with significant antioxidant, antibacterial, antifungal, and anti-proliferative properties. This review focuses on the date fruit extracts and their benefits in individual health promoting conditions and highlights their applications as useful to the pharmaceutical and nutraceutical industries in the development of natural compound-based industrial products.

Evaluating the antimicrobial potential of green cardamom essential oil focusing on quorum sensing inhibition of Chromobacterium violaceum.

PubMed

Abdullah; Asghar, Ali; Butt, Masood Sadiq; Shahid, Muhammad; Huang, Qingrong

2017-07-01

Spices are well known for their taste and flavor imparting properties. Green cardamom ( Elletaria cardamomum ), a herb spice belongs to family Zingiberaceae . In current study, GC-MS analysis of green cardamom essential oil (CEO) resulted in identification of twenty-six compounds with α -terpinyl acetate (38.4%), 1,8-cineole (28.71%), linalool acetate (8.42%), sabinene (5.21%), and linalool (3.97%) as major bioactive components. Present study also described the antimicrobial properties like zone of inhibition, minimum inhibitory concentration against microbial strains with special emphasis on quorum sensing inhibition. Disk diffusion assay showed that C. albicans and S. mutans were the most sensitive microorganisms followed by S. aureus , L. monocytogenes , B. cereus and S. typhimurium sensor strains, respectively. Whilst P. aeruginosa was found most resistant strain as CEO did not inhibited its growth. The minimum inhibitory concentration (MIC) values of CEO against tested strains were 10 ± 0.00 mg/mL against S. typhimurium , S. aureus and 5 ± 0.00 mg/mL against S. mutans , C. albicans strains, respectively. Regarding quorum sensing inhibition the tested concentrations 0.625 and 0.313 mg/mL of CEO inhibited violacein production with very little effect on growth of C. violaceum . Conclusively, study proved that quorum sensing inhibition values of CEO were much lower compared to MIC revealed values. Hence, cardamom bioactive constituents can effectively be used to develop novel antimicrobial drugs against conventional antibiotics.

From wine to pepper: rotundone, an obscure sesquiterpene, is a potent spicy aroma compound.

PubMed

Wood, Claudia; Siebert, Tracey E; Parker, Mango; Capone, Dimitra L; Elsey, Gordon M; Pollnitz, Alan P; Eggers, Marcus; Meier, Manfred; Vössing, Tobias; Widder, Sabine; Krammer, Gerhard; Sefton, Mark A; Herderich, Markus J

2008-05-28

An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized important aroma impact compound with a strong spicy, peppercorn aroma. Excellent correlations were observed between the concentration of rotundone and the mean 'black pepper' aroma intensity rated by sensory panels for both grape and wine samples, indicating that rotundone is a major contributor to peppery characters in Shiraz grapes and wine (and to a lesser extent in wine of other varieties). Approximately 80% of a sensory panel were very sensitive to the aroma of rotundone (aroma detection threshold levels of 16 ng/L in red wine and 8 ng/L in water). Above these concentrations, these panelists described the spiked samples as more 'peppery' and 'spicy'. However, approximately 20% of panelists could not detect this compound at the highest concentration tested (4000 ng/L), even in water. Thus, the sensory experiences of two consumers enjoying the same glass of Shiraz wine might be very different. Rotundone was found in much higher amounts in other common herbs and spices, especially black and white peppercorns, where it was present at approximately 10000 times the level found in very 'peppery' wine. Rotundone is the first compound found in black or white peppercorns that has a distinctive peppery aroma. Rotundone has an odor activity value in pepper on the order of 50000-250000 and is, on this criterion, by far the most powerful aroma compound yet found in that most important spice.

Food, drink, and herbs: alternative therapies and gout.

PubMed

Kolasinski, Sharon L

2014-04-01

Gout was first recognized as a distinct clinical entity in antiquity. Our understanding of the epidemiology and treatment of gout has evolved over millennia intertwined with observations about social class and plant and animal sources of food, beverages and medicines. Investigators have identified various aspects of diet that relate to gout risk and recurrence. Some of our most useful medications for the treatment of gout were developed from herbal precursors. Traditional dietary recommendations for gout patients have included limiting high purine meat and alcohol consumption. More recent work suggests diets leading to weight loss through calorie and carbohydrate reductions may be effective for lowering serum urate levels, as well as the risk of gout.

Evaluation of Synergistic Antibacterial and Antioxidant Efficacy of Essential Oils of Spices and Herbs in Combination

PubMed Central

Bag, Anwesa; Chattopadhyay, Rabi Ranjan

2015-01-01

The present study was carried out to evaluate the possible synergistic interactions on antibacterial and antioxidant efficacy of essential oils of some selected spices and herbs [bay leaf, black pepper, coriander (seed and leaf), cumin, garlic, ginger, mustard, onion and turmeric] in combination. Antibacterial combination effect was evaluated against six important food-borne bacteria (Bacillus cereus, Listeria monocytogenes, Micrococcus luteus, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium) using microbroth dilution, checkerboard titration and time-kill methods. Antioxidant combination effect was assessed by DPPH free radical scavenging method. Total phenolic content was measured by Folin-Ciocalteu method. Bioactivity –guided fractionation of active essential oils for isolation of bioactive compounds was done using TLC-bioautography assay and chemical characterization (qualitative and quantitative) of bioactive compounds was performed using DART-MS and HPLC analyses. Cytotoxic potential was evaluated by brine shrimp lethality assay as well as MTT assay using human normal colon cell line. Results showed that among the possible combinations tested only coriander/cumin seed oil combination showed synergistic interactions both in antibacterial (FICI : 0.25-0.50) and antioxidant (CI : 0.79) activities. A high positive correlation between total phenolic content and antibacterial activity against most of the studied bacteria (R2 = 0.688 – 0.917) as well as antioxidant capacity (R2 = 0.828) was also observed. TLC-bioautography-guided screening and subsequent combination studies revealed that two compounds corresponding to Rf values 0.35 from coriander seed oil and 0.53 from cumin seed oil exhibited both synergistic antibacterial and antioxidant activities. The bioactive compound corresponding to Rf 0.35 from coriander seed oil was identified as linalool (68.69%) and the bioactive compound corresponding to Rf 0.53 from cumin seed oil was identified as p-coumaric acid (7.14%) by DART-MS and HPLC analyses. The coriander/cumin seed oil combination did not show any cytotoxic effect both in brine shrimp lethality as well as human normal colon cell line assays. The LC50 in brine shrimp lethality assay was found to be 4945.30 μg/ml and IC50 in human normal colon cell line was > 1000 μg/ml. The results provide evidence that coriander/cumin seed oil combination might indeed be used as a potential source of safe and effective natural antimicrobial and antioxidant agents in pharmaceutical and food industries. PMID:26132146

A comparative UPLC-Q/TOF-MS-based metabolomics approach for distinguishing Zingiber officinale Roscoe of two geographical origins.

PubMed

Mais, Enos; Alolga, Raphael N; Wang, Shi-Lei; Linus, Loveth O; Yin, Xiaojin; Qi, Lian-Wen

2018-02-01

Ginger, the rhizome of Zingiber officinale Roscoe, is a popular spice used in the food, beverage and confectionary industries. In this study, we report an untargeted UPLC-Q/TOF-MS-based metabolomics approach for comprehensively discriminating between ginger from two geographical locations, Ghana in West Africa and China. Forty batches of fresh ginger from both countries were discriminated using principal component analysis and orthogonal partial least squares discrimination analysis. Sixteen differential metabolites were identified between the gingers from the two geographical locations, six of which were identified as the marker compounds responsible for the discrimination. Our study highlights the essence and predictive power of metabolomics in detecting minute differences in same varieties of plants/plant samples based on the levels and composition of their metabolites. Copyright © 2017 Elsevier Ltd. All rights reserved.

Spice Products Available to The Planetary Science Community

NASA Technical Reports Server (NTRS)

Acton, Charles

1999-01-01

This paper presents the availability of SPICE products to the Planetary Science Community. The topics include: 1) What Are SPICE Data; 2) SPICE File Types; 3) SPICE Software; 4) Examples of What Can Be Computed Using SPICE Data and Software; and 5) SPICE File Avalability.

Assessing intake of spices by pattern of spice use, frequency of consumption and portion size of spices consumed from routinely prepared dishes in southern India.

PubMed

Siruguri, Vasanthi; Bhat, Ramesh V

2015-01-11

Measurement of dietary intake of spices is gaining significance because of recognition of their health promoting benefits as well as its use for risk assessment of contaminant exposures. Estimating intake of spices at the individual level, presents several challenges since various spices are used as an integrated part of a prepared food and consumed in amounts much smaller than other dietary components. The objective of the present study is to assess intake of spices at the household and individual level on the basis of pattern of spice use and portion size of spice consumed from routinely prepared dishes in Hyderabad city in Southern India. The study was conducted in 100 households in urban areas of Hyderabad city in India with the help of a spice intake questionnaire that was prepared to collect information on the pattern of spice use, frequency, and quantity of spice consumption of 17 spices routinely used in Indian cuisine. The quantity of spice intake was assessed by measuring portion size of spice consumed from the quantity of i) spices added in routinely prepared dishes and ii) the prepared dish consumed by an individual. Based on the type of dish prepared and frequency of preparing the dishes, 11 out of 17 spices were found to be consumed by more than 50% of the households. Maximum number of spices was consumed at weekly frequencies. Red chillies and turmeric were the most frequently consumed spices by 100% of the households. The mean total intake of spices was observed to be higher through dishes consumed daily (10.4 g/portion) than from those consumed at weekly or monthly frequencies. Highest portion size intake was observed for chillies (mean 3.0 g; range 0.05-20.2 g) and lowest for nutmeg (mean 0.14 g; range 0.02-0.64 g) and mace (mean 0.21 g; range: 0.02-0.6 g). The study suggested that assessment of intake of spices varies with frequency of use of spices and type of dish consumed. Portion size estimations of spices consumed and the frequency of consumption of the spice containing dishes facilitates in quantifying spice intake at the individual level.

Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States.

PubMed

Halvorsen, Bente L; Carlsen, Monica H; Phillips, Katherine M; Bøhn, Siv K; Holte, Kari; Jacobs, David R; Blomhoff, Rune

2006-07-01

Supplements containing ascorbic acid, alpha-tocopherol, or beta-carotene do not protect against oxidative stress-related diseases in most randomized intervention trials. We suggest that other redox-active phytochemicals may be more effective and that a combination of different redox-active compounds (ie, antioxidants or reductants) may be needed for proper protection against oxidative damage. We aimed to generate a ranked food table with values for total content of redox-active compounds to test this alternative antioxidant hypothesis. An assay that measures the total concentration of redox-active compounds above a certain cutoff reduction potential was used to analyze 1113 food samples obtained from the US Department of Agriculture National Food and Nutrient Analysis Program. Large variations in the content of antioxidants were observed in different foods and food categories. The food groups spices and herbs, nuts and seeds, berries, and fruit and vegetables all contained foods with very high antioxidant contents. Most food categories also contained products almost devoid of antioxidants. Of the 50 food products highest in antioxidant concentrations, 13 were spices, 8 were in the fruit and vegetables category, 5 were berries, 5 were chocolate-based, 5 were breakfast cereals, and 4 were nuts or seeds. On the basis of typical serving sizes, blackberries, walnuts, strawberries, artichokes, cranberries, brewed coffee, raspberries, pecans, blueberries, ground cloves, grape juice, and unsweetened baking chocolate were at the top of the ranked list. This ranked antioxidant food table provides a useful tool for investigations into the possible health benefit of dietary antioxidants.

MER SPICE Interface

NASA Technical Reports Server (NTRS)

Sayfi, Elias

2004-01-01

MER SPICE Interface is a software module for use in conjunction with the Mars Exploration Rover (MER) mission and the SPICE software system of the Navigation and Ancillary Information Facility (NAIF) at NASA's Jet Propulsion Laboratory. (SPICE is used to acquire, record, and disseminate engineering, navigational, and other ancillary data describing circumstances under which data were acquired by spaceborne scientific instruments.) Given a Spacecraft Clock value, MER SPICE Interface extracts MER-specific data from SPICE kernels (essentially, raw data files) and calculates values for Planet Day Number, Local Solar Longitude, Local Solar Elevation, Local Solar Azimuth, and Local Solar Time (UTC). MER SPICE Interface was adapted from a subroutine, denoted m98SpiceIF written by Payam Zamani, that was intended to calculate SPICE values for the Mars Polar Lander. The main difference between MER SPICE Interface and m98SpiceIf is that MER SPICE Interface does not explicitly call CHRONOS, a time-conversion program that is part of a library of utility subprograms within SPICE. Instead, MER SPICE Interface mimics some portions of the CHRONOS code, the advantage being that it executes much faster and can efficiently be called from a pipeline of events in a parallel processing environment.

Nutmeg oil alleviates chronic inflammatory pain through inhibition of COX-2 expression and substance P release in vivo.

PubMed

Zhang, Wei Kevin; Tao, Shan-Shan; Li, Ting-Ting; Li, Yu-Sang; Li, Xiao-Jun; Tang, He-Bin; Cong, Ren-Huai; Ma, Fang-Li; Wan, Chu-Jun

2016-01-01

Chronic pain, or sometimes referred to as persistent pain, reduces the life quality of patients who are suffering from chronic diseases such as inflammatory diseases, cancer and diabetes. Hence, herbal medicines draw many attentions and have been shown effective in the treatment or relief of pain. Here in this study, we used the CFA-injected rats as a sustainable pain model to test the anti-inflammatory and analgesic effect of nutmeg oil, a spice flavor additive to beverages and baked goods produced from the seed of Myristica fragrans tree. We have demonstrated that nutmeg oil could potentially alleviate the CFA-injection induced joint swelling, mechanical allodynia and heat hyperanalgesia of rats through inhibition of COX-2 expression and blood substance P level, which made it possible for nutmeg oil to be a potential chronic pain reliever.

Antimicrobial functions of spices: why some like it hot.

PubMed

Billing, J; Sherman, P W

1998-03-01

Although spices have been important for centuries in food preparation throughout the world, patterns of spice use differ considerably among cultures and countries. What factors underlie these differences? Why are spices used at all? To investigate these questions, we quantified the frequency of use of 43 spices in the meat-based cuisines of the 36 countries for which we could locate traditional cookbooks. A total of 4578 recipes from 93 cookbooks was analysed. We also complied information on the temperature and precipitation in each country, the ranges of spice plants, and the antibacterial properties of each spice. These data were used to investigate the hypothesis that spices inhibit or kill food-spoilage microorganisms. In support of this is the fact that spice plant secondary compounds are powerful antimicrobial (i.e., antibacterial and antifungal) agents. As mean annual temperatures (an indicator of relative spoilage rates of unrefrigerated foods) increased, the proportion of recipes containing spices, number of spices per recipe, total number of spices used, and use of the most potent antibacterial spices all increased, both within and among countries. Likewise, the estimated fraction of bacterial species inhibited per recipe in each country was positively correlated with annual temperature. Several alternative hypotheses were considered--that spices provide macronutrients, disguise the taste and smell of spoiled foods, or increase perspiration and thus evaporative cooling; it also is conceivable that spice use provides no benefits. However, none of these four alternatives was well supported by our data. The proximate reason spices are used obviously is to enhance food palatability. But the ultimate reason is most likely that spices help cleanse foods of pathogens and thereby contribute to the health, longevity and reproductive success of people who find their flavors enjoyable.

Beverage and culture. "Zhourat", a multivariate analysis of the globalization of a herbal tea from the Middle East.

PubMed

Obón, Concepción; Rivera, Diego; Alcaraz, Francisco; Attieh, Latiffa

2014-08-01

The "Zhourat" herbal tea consists of a blend of wild flowers, herbs, leaves and fruits and is a typical beverage of Lebanon and Syria. We aim to evaluate cultural significance of "Zhourat", to determine cultural standards for its formulation including key ingredients and to determine acceptable variability levels in terms of number of ingredients and their relative proportions, in summary what is "Zhourat" and what is not "Zhourat" from an ethnobotanical perspective. For this purpose we develop a novel methodology to describe and analyse patterns of variation of traditional multi-ingredient herbal formulations, beverages and teas and to identify key ingredients, which are characteristics of a particular culture and region and to interpret health claims for the mixture. Factor analysis and hierarchical clustering techniques were used to display similarities between samples whereas salience index was used to determine the main ingredients which could help to distinguish a standard traditional blend from a global market-addressed formulation. The study revealed 77 main ingredients belonging to 71 different species of vascular plants. In spite of the "Zhourat's" highly variable content, the salience analysis resulted in a determined set of key botanical components including Rosa x damascena Herrm., Althaea damascena Mouterde, Matricaria chamomilla L., Aloysia citrodora Palau, Zea mays L. and Elaeagnus angustifolia L. The major health claims for "Zhourat" as digestive, sedative and for respiratory problems are culturally coherent with the analysis of the traditional medicinal properties uses of its ingredients. Copyright © 2014 Elsevier Ltd. All rights reserved.

Syzygium aromaticum L. (Clove) extract regulates energy metabolism in myocytes.

PubMed

Tu, Zheng; Moss-Pierce, Tijuana; Ford, Paul; Jiang, T Alan

2014-09-01

The prevalence of metabolic syndrome and type 2 diabetes is increasing worldwide. Herbs and spices have been used for the treatment of diabetes for centuries in folk medicine. Syzygium aromaticum L. (Clove) extracts (SE) have been shown to perform comparably to insulin by significantly reducing blood glucose levels in animal models; however, the mechanisms are not well understood. We investigated the effects of clove on metabolism in C2C12 myocytes and demonstrated that SE significantly increases glucose consumption. The phosphorylation of AMP-activated protein kinase (AMPK), as well as its substrate, acetyl-CoA carboxylase (ACC) was increased by SE treatment. SE also transcriptionally regulates genes involved in metabolism, including sirtuin 1 (SIRT1) and PPARγ coactivator 1α (PGC1α). Nicotinamide, an SIRT1 inhibitor, diminished SE's effects on glucose consumption. Furthermore, treatment with SE dose-dependently increases muscle glycolysis and mitochondrial spare respiratory capacity. Overall, our study suggests that SE has the potential to increase muscle glycolysis and mitochondria function by activating both AMPK and SIRT1 pathways.

Trends in the use of natural antioxidants in active food packaging: a review.

PubMed

Sanches-Silva, Ana; Costa, Denise; Albuquerque, Tânia G; Buonocore, Giovanna Giuliana; Ramos, Fernando; Castilho, Maria Conceição; Machado, Ana Vera; Costa, Helena S

2014-01-01

The demand for natural antioxidant active packaging is increasing due to its unquestionable advantages compared with the addition of antioxidants directly to the food. Therefore, the search for antioxidants perceived as natural, namely those that naturally occur in herbs and spices, is a field attracting great interest. In line with this, in the last few years, natural antioxidants such as α-tocopherol, caffeic acid, catechin, quercetin, carvacrol and plant extracts (e.g. rosemary extract) have been incorporated into food packaging. On the other hand, consumers and the food industry are also interested in active biodegradable/compostable packaging and edible films to reduce environmental impact, minimise food loss and minimise contaminants from industrial production and reutilisation by-products. The present review focuses on the natural antioxidants already applied in active food packaging, and it reviews the methods used to determine the oxidation protection effect of antioxidant active films and the methods used to quantify natural antioxidants in food matrices or food simulants. Lastly consumers' demands and industry trends are also addressed.

Antiangiogenic effects and mechanisms of trans-ethyl p-methoxycinnamate from Kaempferia galanga L.

PubMed

He, Zhi-Heng; Yue, Grace Gar-Lee; Lau, Clara Bik-San; Ge, Wei; But, Paul Pui-Hay

2012-11-14

Kaempferia galanga L. (Zingiberaceae) is an aromatic herb and a popular spice used as a condiment in Asian cuisine. The ethanol extract of the dried plant and its successive four subfractions were investigated on zebrafish model by quantitative endogenous alkaline phosphatase assay. Both n-hexane and ethyl acetate fractions had antiangiogenic activity, and two major active components (trans-ethyl p-methoxycinnamate and kaempferol) showed potent antiangiogenic effects on wild-type zebrafish. Because of its much stronger effect and no antiangiogenic activity reported, trans-ethyl p-methoxycinnamate was further investigated for its action mechanism. It dose dependently inhibited vessel formation on both wild- and Tg(fli1a:EGFP)y1-type zebrafish embryos. The semiquantitative reverse transcription polymerase chain reaction assay suggested that trans-ethyl p-methoxycinnamate affects multiple molecular targets related to angiogenesis. In vitro, it specifically inhibited the migration and tube formation of human umbilical vein endothelial cells. In vivo, it could block bFGF-induced vessel formation on Matrigel plug assay.

Improvement of the ESR detection of irradiated food containing cellulose employing a simple extraction method

NASA Astrophysics Data System (ADS)

Delincée, Henry; Soika, Christiane

2002-03-01

Fruit may be irradiated at rather low doses, below 1 kGy in combination treatments or for quarantine purposes. To improve the ESR detection sensitivity of irradiated fruit de Jesus et al. (Int. J. Food Sci. Technol. 34 (1999) 173.) proposed extracting the fruit pulp with 80% ethanol and measuring the residue with ESR using low power (0.25 mW) for detection of 'cellulosic' radicals. An improvement in ESR sensitivity using the extraction procedure could be confirmed in this paper for strawberries and papayas. In most cases, a radiation dose of 0.5 kGy could be detected in both fruits even after 2-3 weeks storage. In addition, some herbs and spices were also tested, but only for a few of them the ESR detection of the 'cellulosic' signal was improved by previous alcoholic extraction. As an alternative to ESR measurements, other detection methods like DNA Comet Assay and thermoluminescence were also tested.

Effects of diet composition on mutagenic activity in urine.

PubMed

Ohara, Akihiro; Matsuhisa, Tsugio

2004-01-01

The effects of dietary habits on mutagenic activity in urine were investigated using the umu test based on the use of the genetically engineered bacteria Salmonella typhimurium TA 1535 pSK1002. Genotoxic effects in sample urine were detected by measuring the activation of the SOS response in the bacteria and recording the beta- galactosidase activity. Human subjects consisted of smokers and non-smokers. Urine from subjects who consumed fish showed the highest mutagenic activity, followed by the urine samples from subjects who ate pork or beef. Chicken induced a low level of mutagenic activity. When the subjects ate fried or roasted animal foods, the urine samples gave higher mutagenicity than the urine samples from the subject who consumed non-fried or non-roasted animal foods. When the subject ate vegetables along with a diet rich in animal foods, the activity in urine decreased. Herbs and spices gave the same tendency toward decline as vegetables. Non-smoker urine shower mutagenic activity than samples from smokers.

Essential oils and their principal constituents as antimicrobial agents for synthetic packaging films.

PubMed

Kuorwel, Kuorwel K; Cran, Marlene J; Sonneveld, Kees; Miltz, Joseph; Bigger, Stephen W

2011-01-01

Spices and herbal plant species have been recognized to possess a broad spectrum of active constituents that exhibit antimicrobial (AM) activity. These active compounds are produced as secondary metabolites associated with the volatile essential oil (EO) fraction of these plants. A wide range of AM agents derived from EOs have the potential to be used in AM packaging systems which is one of the promising forms of active packaging systems aimed at protecting food products from microbial contamination. Many studies have evaluated the AM activity of synthetic AM and/or natural AM agents incorporated into packaging materials and have demonstrated effective AM activity by controlling the growth of microorganisms. This review examines the more common synthetic and natural AM agents incorporated into or coated onto synthetic packaging films for AM packaging applications. The focus is on the widely studied herb varieties including basil, oregano, and thyme and their EOs. © 2011 Institute of Food Technologists®

Effect of thymol in heating and recovery media on the isothermal and non-isothermal heat resistance of Bacillus spores.

PubMed

Esteban, Maria-Dolores; Conesa, Raquel; Huertas, Juan-Pablo; Palop, Alfredo

2015-06-01

Members of the genus Bacillus include important food-borne pathogen and spoilage microorganisms for food industry. Essential oils are natural products extracted from herbs and spices, which can be used as natural preservatives in many foods because of their antibacterial, antifungal, antioxidant and anti-carcinogenic properties. The aim of this research was to explore the effect of the addition of different concentrations of thymol to the heating and recovery media on the thermal resistance of spores of Bacillus cereus, Bacillus licheniformis and Bacillus subtilis at different temperatures. While the heat resistance was hardly reduced when thymol was present in the heating medium, the effect in the recovery medium was greater, reducing the D100 °C values down to one third for B. subtilis and B. cereus when 0.5 mM thymol was added. This effect was dose dependent and was also observed at other heating temperatures. Copyright © 2014 Elsevier Ltd. All rights reserved.

Improving functional value of meat products.

PubMed

Zhang, Wangang; Xiao, Shan; Samaraweera, Himali; Lee, Eun Joo; Ahn, Dong U

2010-09-01

In recent years, much attention has been paid to develop meat and meat products with physiological functions to promote health conditions and prevent the risk of diseases. This review focuses on strategies to improve the functional value of meat and meat products. Value improvement can be realized by adding functional compounds including conjugated linoneleic acid, vitamin E, n3 fatty acids and selenium in animal diets to improve animal production, carcass composition and fresh meat quality. In addition, functional ingredients such as vegetable proteins, dietary fibers, herbs and spices, and lactic acid bacteria can be directly incorporated into meat products during processing to improve their functional value for consumers. Functional compounds, especially peptides, can also be generated from meat and meat products during processing such as fermentation, curing and aging, and enzymatic hydrolysis. This review further discusses the current status, consumer acceptance, and market for functional foods from the global viewpoints. Future prospects for functional meat and meat products are also discussed.

Spice use in food: Properties and benefits.

PubMed

Jessica Elizabeth, De La Torre; Gassara, Fatma; Kouassi, Anne Patricia; Brar, Satinder Kaur; Belkacemi, Khaled

2017-04-13

Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants, and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices, and the advantages and disadvantages of their use.

Determination of green, blue and yellow artificial food colorants and their abuse in herb-coloured green Easter beers on tap.

PubMed

Stachová, Ivana; Lhotská, Ivona; Solich, Petr; Šatínský, Dalibor

2016-07-01

Beer is one of the most popular alcoholic beverages worldwide. For consumer acceptance, significant factors are its taste, flavour and colour. This study determines selected synthetic green, blue and yellow food colorants in popular Easter herb-coloured green beers on tap produced in breweries on Holy Thursday. The abuse of beer colouring with Tartrazine (E 102), Quinoline yellow (E 104), Sunset yellow (E 110), Patent blue (E 131), Indigo carmine (E 132), Brilliant blue FCF (E 133), Green S (E 142) and Fast green FCF (E 143) was assessed in 11 green beer samples purchased in local restaurants. HPLC was used for the separation and detection of artificial colorants with diode-array detection and a Chromolith Performance CN 100 × 4.6 mm column with guard pre-column Chromolith CN 5 × 4.6 mm. Separation was performed in gradient elution with mobile phase containing methanol-aqueous 2% ammonium acetate at pH 7.0. The study showed that eight beers (70%) marketed in the Czech Republic contained artificial colorants (Tartrazine and Brilliant blue FCF). The concentration of colorants found in analysed green herb-coloured beers ranged from 1.58 to 3.49 mg l(-)(1) for Tartrazine, 0.45-2.18 mg l(-)(1) for Brilliant blue, while Indigo carmine was detected only once at concentration 2.36 mg l(-)(1). Only three beers showed no addition of the synthetic colorants. However, the levels of artificial colorants found in beers marketed in the Czech region were very low and did not show a serious risk for consumers' health.

21 CFR 150.141 - Artificially sweetened fruit jelly.

Code of Federal Regulations, 2010 CFR

2010-04-01

... also contain one or more of the following optional ingredients: (1) Spice, spice oil, spice extract. (2... words “spice”, “spice oil”, or “spice extract” as appropriate, but in lieu of the word “spice” in such statement the common name of the spice may be used. (3) When the optional ingredient specified in paragraph...

Levels of essential and non-essential metals in ginger (Zingiber officinale) cultivated in Ethiopia.

PubMed

Wagesho, Yohannes; Chandravanshi, Bhagwan Singh

2015-01-01

Ginger (Zingiber officinale Roscoe) is a common condiment for various foods and beverages and widely used worldwide as a spice. Its extracts are used extensively in the food, beverage, and confectionary industries in the production of products such as marmalade, pickles, chutney, ginger beer, ginger wine, liquors, biscuits, and other bakery products. In Ethiopia, it is among the important spices used in every kitchen to flavor stew, tea, bread and local alcoholic drinks. It is also chiefly used medicinally for indigestion, stomachache, malaria, fevers, common cold, and motion sickness. The literature survey revealed that there is no study conducted on the determination of metals in ginger cultivated in Ethiopia. Hence it is worthwhile to determine the levels of essential and non-essential metals in ginger cultivated in Ethiopia. The levels of essential (Ca, Mg, Fe, Zn, Cu, Co, Cr, Mn, and Ni) and non-essential (Cd and Pb) metals in ginger (Zingiber officinale Roscoe) cultivated in four different regions of Ethiopia and the soil where it was grown were determined by flame atomic absorption spectrometry. 0.5 g of oven dried ginger and soil samples were digested using 3 mL of HNO3 and 1 mL of HClO4 at 210°C for 3 h and a mixture of 6 mL aqua-regia and 1.5 mL H2O2 at 270°C for 3 h, respectively. The mean metal concentration (μg/g dry weight basis) ranged in the ginger and soil samples, respectively, were: Ca (2000-2540, 1770-3580), Mg (2700-4090, 1460-2440), Fe (41.8-89.0, 21700-46900), Zn (38.5-55.2, 255-412), Cu (1.1-4.8, 3.80-33.9), Co (2.0-7.6, 48.5-159), Cr (6.0-10.8, 110-163), Mn (184-401, 1760-6470), Ni (5.6-8.4, 14.1-79.3) and Cd (0.38-0.97, 0.24-1.1). The toxic metal Pb was not detected in both the ginger and soil samples. There was good correlation between some metals in ginger and soil samples while poor correlation between other metals (Fe, Ni, Cu). This study revealed that Ethiopian gingers are good source of essential metals and free from toxic metal Pb while containing negligible amount of Cd.

Occupational protein contact dermatitis from spices in a butcher: a new presentation of the mugwort-spice syndrome.

PubMed

Anliker, Mark David; Borelli, Siegfried; Wüthrich, Brunello

2002-02-01

Protein contact dermatitis to meat is well known in butchers; spices are another source of potential contact allergy and usually are not recognized. We present a first case of contact-dermatitis to spice mix in a 39-year-old-butcher. The patient underwent skin prick testing (SPT) with standard allergens (ALK) and different meat and spice extracts (Stallergènes), scratch-patch testing with spice mix containing glutamate, paprika and other spices. Specific serum-IgE was measured with CAP-FEIA. SPT only showed an immediate-type sensitization to mugwort (+ +), as well as different spices (paprika +, curry +, cumin +) and camomile (+ + +). Scratch-patch tests were negative for different meat, but strongly positive for spice mix (+ + +) after 30 min (wheal and flare) and (+ +) after 48 h (infiltration and vesiculation). Two healthy controls were tested negative for spice mix used from that patient (scratch-patch). Specific IgE was slightly elevated for paprika 0.47 kU/L (CAP class 1), anise 0.43 kU/L, curry 0.36 kU/L and mugwort 3.83 kU/L. Sx1 atopy-multiscreen was 3.8 kU/L due to a sensitization to mugwort alone. The tests performed demonstrate an IgE-mediated contact allergy to spices but also a delayed type allergy to spice mix as a manifestation of the mugwort-spice syndrome in this individual. When testing for occupational dermatitis in butchers, protein contact allergy to spices must also be taken into consideration.

[Two cases of apiaceae spice allergy].

PubMed

Harada, Susumu; Matsunaga, Akiko; Miyachi, Rieko; Masaki, Taro; Moriyama, Tatsuya

2007-12-01

Many cases of spice allergy have been reported especially from Scandinavian countries, but in contrast there are few reports in Japan. This time we experienced two cases of apiaceae spice allergy and practiced some kinds of examinations. We report here these two cases with the consideration concerning mechanism of spice allergy. We practiced 1) specific IgE of pollens and foods, 2) prick tests of spices and apiaceae vesitables, 3) immunoblot of spices, against two cases suspected spice allergy from their clinical courses. Clinically Case 1 32 y.o. male had been no history of pollinosis, in contrast Case 2 46 y.o. female had been suffered from pollinosis during spring and autumn seasons. In Case 1 the scores of specific IgE of pollens were almost negative and immunoblot examination of spices revealed positive reaction at the site of 10 approximately 12 kDa and 60 kDa. In Case 2 the scores of specific IgE of pollens were positive in many species and immunoblot examination of spices reacted positively at the site of 14 kDa and 60 kDa. Both of them showed positive reactions against many kinds of apiaceae spices in prick tests, so we diagnosed them as apiaceae spice allergy. According to these results we suspected Case 1 as class 1 allergy induced by the sensitization of spices themselves and Case 2 as class 2 allergy caused by the cross reactions with pollinosis. So there may be some different mechanisms in the occurrence of spice allergy. In the future the occurrence of spice allergy will be supposed to increase and it will be necessary for us to pay much more attention to spice allergy even in Japan.

Use of ethnic spices by adults in the United States: An exploratory study.

PubMed

Isbill, Jonathan; Kandiah, Jayanthi; Khubchandani, Jagdish

2018-01-01

Background: The use of complementary and alternative medicine (CAM) therapies has increased in the United States, but little is known about consumers' perceptions of use of such therapies. The purpose of this study was to assess knowledge, perceptions, and predictors of spice use for health promotion among adults in the Midwestern US. Methods: UUsing a cross-sectional study design, adults in the Midwestern US (n = 703) completed a valid and reliable survey which was pilot tested with a small convenience sample of adults (n = 38). The study variables included demographic profile, spice use behavior, perceptions about efficacy of spices, and willingness to use spices. Data were analyzed using SPSS to compute descriptive (e.g. percent and frequencies) and inferential statistics (i.e. logistic regression analyses). Results: Almost half of the participants were interested in learning about health benefits of spices (48%), indicated friends and family members as sources of information on spices (50%),and were willing to use spices as CAM therapies (51%). Most (>50%) of the participants were familiar with or had used eight out of the 10 listed spices. The majority of participants (54%)were currently using one or more spices on a daily basis and believed that ginger (64%), garlic(58%), and cinnamon (56%) could promote good health and wellness. In logistic regression analysis, age, gender (odds ratios [OR] = 1.44 and OR = 1.56), income (OR = 1.77), health status(OR = 2.01), and recommendations from healthcare providers (OR = 5.31 and OR = 3.96) were significant predictors of current spice use and willingness to use spices. Conclusion: Individuals in our study did not use many ethnic spices and were unaware of potential health benefits of spices. Greater awareness of ethnic spices for disease prevention and health promotion are needed in this population.

Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

PubMed

Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz

2016-07-01

The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

Spice Tools Supporting Planetary Remote Sensing

NASA Astrophysics Data System (ADS)

Acton, C.; Bachman, N.; Semenov, B.; Wright, E.

2016-06-01

NASA's "SPICE"* ancillary information system has gradually become the de facto international standard for providing scientists the fundamental observation geometry needed to perform photogrammetry, map making and other kinds of planetary science data analysis. SPICE provides position and orientation ephemerides of both the robotic spacecraft and the target body; target body size and shape data; instrument mounting alignment and field-of-view geometry; reference frame specifications; and underlying time system conversions. SPICE comprises not only data, but also a large suite of software, known as the SPICE Toolkit, used to access those data and subsequently compute derived quantities-items such as instrument viewing latitude/longitude, lighting angles, altitude, etc. In existence since the days of the Magellan mission to Venus, the SPICE system has continuously grown to better meet the needs of scientists and engineers. For example, originally the SPICE Toolkit was offered only in Fortran 77, but is now available in C, IDL, MATLAB, and Java Native Interface. SPICE calculations were originally available only using APIs (subroutines), but can now be executed using a client-server interface to a geometry engine. Originally SPICE "products" were only available in numeric form, but now SPICE data visualization is also available. The SPICE components are free of cost, license and export restrictions. Substantial tutorials and programming lessons help new users learn to employ SPICE calculations in their own programs. The SPICE system is implemented and maintained by the Navigation and Ancillary Information Facility (NAIF)-a component of NASA's Planetary Data System (PDS). * Spacecraft, Planet, Instrument, Camera-matrix, Events

Identification of hot spots in the variola virus complement inhibitor (SPICE) for human complement regulation.

PubMed

Yadav, Viveka Nand; Pyaram, Kalyani; Mullick, Jayati; Sahu, Arvind

2008-04-01

Variola virus, the causative agent of smallpox, encodes a soluble complement regulator named SPICE. Previously, SPICE has been shown to be much more potent in inactivating human complement than the vaccinia virus complement control protein (VCP), although they differ only in 11 amino acid residues. In the present study, we have expressed SPICE, VCP, and mutants of VCP by substituting each or more of the 11 non-variant VCP residues with the corresponding residue of SPICE to identify hot spots that impart functional advantage to SPICE over VCP. Our data indicate that (i) SPICE is approximately 90-fold more potent than VCP in inactivating human C3b, and the residues Y98, Y103, K108 and K120 are predominantly responsible for its enhanced activity; (ii) SPICE is 5.4-fold more potent in inactivating human C4b, and residues Y98, Y103, K108, K120 and L193 mainly dictate this increase; (iii) the classical pathway decay-accelerating activity of activity is only twofold higher than that of VCP, and the 11 mutations in SPICE do not significantly affect this activity; (iv) SPICE possesses significantly greater binding ability to human C3b compared to VCP, although its binding to human C4b is lower than that of VCP; (v) residue N144 is largely responsible for the increased binding of SPICE to human C3b; and (vi) the human specificity of SPICE is dictated primarily by residues Y98, Y103, K108, and K120 since these are enough to formulate VCP as potent as SPICE. Together, these results suggest that principally 4 of the 11 residues that differ between SPICE and VCP partake in its enhanced function against human complement.

Identification of Hot Spots in the Variola Virus Complement Inhibitor (SPICE) for Human Complement Regulation▿

PubMed Central

Yadav, Viveka Nand; Pyaram, Kalyani; Mullick, Jayati; Sahu, Arvind

2008-01-01

Variola virus, the causative agent of smallpox, encodes a soluble complement regulator named SPICE. Previously, SPICE has been shown to be much more potent in inactivating human complement than the vaccinia virus complement control protein (VCP), although they differ only in 11 amino acid residues. In the present study, we have expressed SPICE, VCP, and mutants of VCP by substituting each or more of the 11 non-variant VCP residues with the corresponding residue of SPICE to identify hot spots that impart functional advantage to SPICE over VCP. Our data indicate that (i) SPICE is ∼90-fold more potent than VCP in inactivating human C3b, and the residues Y98, Y103, K108 and K120 are predominantly responsible for its enhanced activity; (ii) SPICE is 5.4-fold more potent in inactivating human C4b, and residues Y98, Y103, K108, K120 and L193 mainly dictate this increase; (iii) the classical pathway decay-accelerating activity of activity is only twofold higher than that of VCP, and the 11 mutations in SPICE do not significantly affect this activity; (iv) SPICE possesses significantly greater binding ability to human C3b compared to VCP, although its binding to human C4b is lower than that of VCP; (v) residue N144 is largely responsible for the increased binding of SPICE to human C3b; and (vi) the human specificity of SPICE is dictated primarily by residues Y98, Y103, K108, and K120 since these are enough to formulate VCP as potent as SPICE. Together, these results suggest that principally 4 of the 11 residues that differ between SPICE and VCP partake in its enhanced function against human complement. PMID:18216095

Prevalence, serotype diversity, and antimicrobial resistance of Salmonella in imported shipments of spice offered for entry to the United States, FY2007-FY2009.

PubMed

Van Doren, Jane M; Kleinmeier, Daria; Hammack, Thomas S; Westerman, Ann

2013-06-01

In response to increased concerns about spice safety, the U.S. FDA initiated research to characterize the prevalence of Salmonella in imported spices. Shipments of imported spices offered for entry to the United Sates were sampled during the fiscal years 2007-2009. The mean shipment prevalence for Salmonella was 0.066 (95% CI 0.057-0.076). A wide diversity of Salmonella serotypes was isolated from spices; no single serotype constituted more than 7% of the isolates. A small percentage of spice shipments were contaminated with antimicrobial-resistant Salmonella strains (8.3%). Trends in shipment prevalence for Salmonella associated with spice properties, extent of processing, and export country, were examined. A larger proportion of shipments of spices derived from fruit/seeds or leaves of plants were contaminated than those derived from the bark/flower of spice plants. Salmonella prevalence was larger for shipments of ground/cracked capsicum and coriander than for shipments of their whole spice counterparts. No difference in prevalence was observed between shipments of spice blends and non-blended spices. Some shipments reported to have been subjected to a pathogen reduction treatment prior to being offered for U.S. entry were found contaminated. Statistical differences in Salmonella shipment prevalence were also identified on the basis of export country. Published by Elsevier Ltd.

21 CFR 145.180 - Canned pineapple.

Code of Federal Regulations, 2010 CFR

2010-04-01

... optional ingredients: (i) Natural fruit flavors. (ii) Mint flavor. (iii) Spices, spice oils. (iv) Vinegar... declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or, in lieu of the word “Spice”, the common name of the spice; or “Seasoned with vinegar” or, in lieu of the word...

Use of ethnic spices by adults in the United States: An exploratory study

PubMed Central

Isbill, Jonathan; Kandiah, Jayanthi; Khubchandani, Jagdish

2018-01-01

Background: The use of complementary and alternative medicine (CAM) therapies has increased in the United States, but little is known about consumers’ perceptions of use of such therapies. The purpose of this study was to assess knowledge, perceptions, and predictors of spice use for health promotion among adults in the Midwestern US. Methods: UUsing a cross-sectional study design, adults in the Midwestern US (n = 703) completed a valid and reliable survey which was pilot tested with a small convenience sample of adults (n = 38). The study variables included demographic profile, spice use behavior, perceptions about efficacy of spices, and willingness to use spices. Data were analyzed using SPSS to compute descriptive (e.g. percent and frequencies) and inferential statistics (i.e. logistic regression analyses). Results: Almost half of the participants were interested in learning about health benefits of spices (48%), indicated friends and family members as sources of information on spices (50%),and were willing to use spices as CAM therapies (51%). Most (>50%) of the participants were familiar with or had used eight out of the 10 listed spices. The majority of participants (54%)were currently using one or more spices on a daily basis and believed that ginger (64%), garlic(58%), and cinnamon (56%) could promote good health and wellness. In logistic regression analysis, age, gender (odds ratios [OR] = 1.44 and OR = 1.56), income (OR = 1.77), health status(OR = 2.01), and recommendations from healthcare providers (OR = 5.31 and OR = 3.96) were significant predictors of current spice use and willingness to use spices. Conclusion: Individuals in our study did not use many ethnic spices and were unaware of potential health benefits of spices. Greater awareness of ethnic spices for disease prevention and health promotion are needed in this population. PMID:29423360

21 CFR 150.161 - Artificially sweetened fruit preserves and jams.

Code of Federal Regulations, 2010 CFR

2010-04-01

.... Such food may also contain one or more of the following optional ingredients: (1) Spice, spice oil, spice extract. (2) A vinegar, lemon juice, lime juice, citric acid, lactic acid, malic acid, tartaric..., “___ added” or “with added ___”, the blank being filled in with the words “spice”, “spice oil”, or “spice...

21 CFR 133.190 - Spiced cheeses.

Code of Federal Regulations, 2010 CFR

2010-04-01

... contains spices, in a minimum amount of 0.015 ounce per pound of cheese, and may contain spice oils. If the..., spices are added so as to be evenly distributed throughout the finished cheese. One or more of the other..., used as a coagulation aid. (iii) Salt. (iv) Spice oils which do not, alone or in combination with other...

77 FR 70737 - Procurement List; Proposed Additions

Federal Register 2010, 2011, 2012, 2013, 2014

2012-11-27

... Spices NSN: 8950-01-E60-9321--Spice, Pepper, White, Ground, 6/18 oz. Containers. NSN: 8950-01-E61-0660--Spice, Oregano, Ground, 6/12 oz. Containers. NSN: 8950-01-E62-0111--Spice, Cumin, Ground, 6/16 oz. Containers. NSN: 8950-01-E62-0148--Spice, Bay Leaf, Whole, \\3/8\\ oz. Containers. NPA: CDS Monarch, Webster...

21 CFR 133.191 - Part-skim spiced cheeses.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Part-skim spiced cheeses. 133.191 Section 133.191... Cheese and Related Products § 133.191 Part-skim spiced cheeses. Part-skim spiced cheeses conform to the... prescribed for spiced cheeses by § 133.190, except that their solids contain less than 50 percent, but not...

21 CFR 155.190 - Canned tomatoes.

Code of Federal Regulations, 2010 CFR

2010-04-01

... necessary to compensate for the tartness resulting from such added acid. (iv) Salt. (v) Spices, spice oils... § 101.22 of this chapter. (b) A declaration of any added spice, seasoning, or vegetable ingredient that...) “spice(s)”, “seasoning(s)”, or the name(s) of the vegetable(s) used or in lieu of the word(s) “spice(s...

SPICE for ESA Planetary Missions

NASA Astrophysics Data System (ADS)

Costa, M.

2018-04-01

The ESA SPICE Service leads the SPICE operations for ESA missions and is responsible for the generation of the SPICE Kernel Dataset for ESA missions. This contribution will describe the status of these datasets and outline the future developments.

Validating SPICES as a Screening Tool for Frailty Risks among Hospitalized Older Adults

PubMed Central

Aronow, Harriet Udin; Borenstein, Jeff; Haus, Flora; Braunstein, Glenn D.; Bolton, Linda Burnes

2014-01-01

Older patients are vulnerable to adverse hospital events related to frailty. SPICES, a common screening protocol to identify risk factors in older patients, alerts nurses to initiate care plans to reduce the probability of patient harm. However, there is little published validating the association between SPICES and measures of frailty and adverse outcomes. This paper used data from a prospective cohort study on frailty among 174 older adult inpatients to validate SPICES. Almost all patients met one or more SPICES criteria. The sum of SPICES was significantly correlated with age and other well-validated assessments for vulnerability, comorbid conditions, and depression. Individuals meeting two or more SPICES criteria had a risk of adverse hospital events three times greater than individuals with either no or one criterion. Results suggest that as a screening tool used within 24 hours of admission, SPICES is both valid and predictive of adverse events. PMID:24876954

Adaptive ingredients against food spoilage in Japanese cuisine.

PubMed

Ohtsubo, Yohsuke

2009-12-01

Billing and Sherman proposed the antimicrobial hypothesis to explain the worldwide spice use pattern. The present study explored whether two antimicrobial ingredients (i.e. spices and vinegar) are used in ways consistent with the antimicrobial hypothesis. Four specific predictions were tested: meat-based recipes would call for more spices/vinegar than vegetable-based recipes; summer recipes would call for more spices/vinegar than winter recipes; recipes in hotter regions would call for more spices/vinegar; and recipes including unheated ingredients would call for more spices/vinegar. Spice/vinegar use patterns were compiled from two types of traditional Japanese cookbooks. Dataset I included recipes provided by elderly Japanese housewives. Dataset II included recipes provided by experts in traditional Japanese foods. The analyses of Dataset I revealed that the vinegar use pattern conformed to the predictions. In contrast, analyses of Dataset II generally supported the predictions in terms of spices, but not vinegar.

Effects of culinary spices and psychological stress on postprandial lipemia and lipase activity: results of a randomized crossover study and in vitro experiments.

PubMed

McCrea, Cindy E; West, Sheila G; Kris-Etherton, Penny M; Lambert, Joshua D; Gaugler, Trent L; Teeter, Danette L; Sauder, Katherine A; Gu, Yeyi; Glisan, Shannon L; Skulas-Ray, Ann C

2015-01-16

Data suggest that culinary spices are a potent, low-calorie modality for improving physiological responses to high fat meals. In a pilot study (N = 6 healthy adults), we showed that a meal containing a high antioxidant spice blend attenuated postprandial lipemia by 30% compared to a low spice meal. Our goal was to confirm this effect in a larger sample and to consider the influence of acute psychological stress on fat metabolism. Further, we used in vitro methods to evaluate the inhibitory effect of spices on digestive enzymes. In a 2 x 2, randomized, 4-period crossover design, we compared the effects of 14.5 g spices (black pepper, cinnamon, cloves, garlic, ginger, oregano, paprika, rosemary, and turmeric) vs. placebo incorporated into a high fat meal (1000 kcal, 45 g fat), followed by psychological stress (Trier Social Stress Test) vs. rest on postprandial metabolism in 20 healthy but overweight adults. Blood was sampled at baseline and at 105, 140, 180, and 210 minutes for analysis of triglycerides, glucose, and insulin. Additional in vitro analyses examined the effect of the spice blend and constituent spices on the activity of pancreatic lipase (PL) and secreted phospholipase A₂ (PLA₂). Mixed models were used to model the effects of spices and stress (SAS v9.3). Serum triglycerides, glucose and insulin were elevated following the meal (p < 0.01). Spices reduced post-meal triglycerides by 31% when the meal was followed by the rest condition (p = 0.048), but this effect was not present during stress. There was no effect of the spice blend on glucose or insulin; however, acute stress significantly increased both of these measures (p < 0.01; mean increase of 47% and 19%, respectively). The spice blend and several of the individual spices dose-dependently inhibited PL and PLA2 activity in vitro. Inclusion of spices may attenuate postprandial lipemia via inhibition of PL and PLA₂. However, the impact of psychological stress negates any influence of the spice blend on triglycerides, and further, increases blood glucose and insulin. ClinicalTrials.gov as NCT00954902 .

WebGeocalc and Cosmographia: Modern Tools to Access SPICE Archives

NASA Astrophysics Data System (ADS)

Semenov, B. V.; Acton, C. H.; Bachman, N. J.; Ferguson, E. W.; Rose, M. E.; Wright, E. D.

2017-06-01

The WebGeocalc (WGC) web client-server tool and the SPICE-enhanced Cosmographia visualization program are two new ways for accessing space mission geometry data provided in the PDS SPICE kernel archives and by mission operational SPICE kernel sets.

Digestive stimulant action of spices: a myth or reality?

PubMed

Platel, Kalpana; Srinivasan, K

2004-05-01

Spices have long been recognized for their digestive stimulant action. Several spices are also employed in medicinal preparations against digestive disorders in traditional and Indian systems of medicine. Earlier reports on the digestive stimulant action of spices are largely empirical; only in recent years, this beneficial attribute of spices has been authenticated in exhaustive animal studies. Animal studies have shown that many spices induce higher secretion of bile acids which play a vital role in fat digestion and absorption. When consumed through the diet also spices produce significant stimulation of the activities of pancreatic lipase, amylase and proteases. A few of them also have been shown to have beneficial effect on the terminal digestive enzymes of small intestinal mucosa. Concomitant with such a stimulation of either bile secretion or activity of digestive enzymes by these spices, leading to an accelerated digestion, a reduction in the food transit time in the gastrointestinal tract has also been shown. Thus, the digestive stimulant action of spices seems to be mediated through two possible modes: (i) by stimulating the liver to secrete bile rich in bile acids, components that are vital for fat digestion and absorption, and (ii) by a stimulation of enzyme activities that are responsible for digestion. This review highlights the available information on the influence of spices on the digestive secretions and enzymes.

The Roman and Islamic spice trade: New archaeological evidence.

PubMed

Van der Veen, Marijke; Morales, Jacob

2015-06-05

Tropical spices have long been utilized in traditional medicine and cuisine. New archaeological evidence highlights temporal changes in the nature and scale of the ancient spice trade and in the ancient usage of these plants. Furthermore, a study of their 'materiality' highlights that the impact of spices extends beyond their material properties. Here the botanical remains of spices recovered from archaeological excavations at a port active in the Roman and medieval Islamic spice trade are evaluated. Recent excavations at Quseir al-Qadim, an ancient port located on the Red Sea coast of Egypt, have provided new evidence for the spice trade. Due to the arid conditions ancient botanical remains were preserved in abundance and these included spices, as well as a wide range of other food plants. Quseir al-Qadim was active as a transport hub during both the Roman and Islamic periods (ca. AD 1-250, known as Myos Hormos, and again during ca. AD 1050-1500, known as Kusayr), and the remains thus facilitate a study of temporal change in the trade and usage of these spices. Standard archaeobotanical methods were used to recover, identify and analyze these remains. At least seven tropical spices were recovered from the excavations, as well as several other tropical imports, including black pepper (Piper nigrum), ginger (Zingiber officinale), cardamom (Elettaria cardamomum), turmeric (Curcuma sp.), fagara (cf. Tetradium ruticarpum), myrobalan (Terminalia bellirica and Terminalia chebula) and betelnut (Areca catechu). A marked contrast between the two chronological periods in the range of spices recovered points to changes in the nature and scale of the trade between the Roman and medieval Islamic periods, while differences in the contexts from which they were recovered help to identify temporal changes in the way in which the spices were utilized during those periods. Archaeological and textual evidence suggest that in antiquity spices were used in ritual (funeral rites, offerings), in perfumery, and in medicinal remedies, with black pepper the only tropical spice regularly employed in cuisine. By the medieval period the culinary role of spices had grown significantly, both in the Middle East and in Europe, while retaining their importance in medicinal applications. In both time periods they were luxuries available only to the upper strata of society, but the material properties of spices and their elite status made them desirable to a wider section of society. In their pursuit of spices people became entangled in a meshwork of relationships, altered social realities and political power struggles. Globalization is one such entanglement, highlighting that the potency of spices goes far beyond their ability to stimulate our taste buds, delight our sense of smell and cure our ailments. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

Swertiajaponin as an anti-browning and antioxidant flavonoid.

PubMed

Moon, Kyoung Mi; Lee, Bonggi; Cho, Won-Kyung; Lee, Bong-Seon; Kim, Choon Young; Ma, Jin Yeul

2018-06-30

Enzymatic browning is a major issue that needs to be solved in the food industry. Although swertiajaponin is a flavonoid rich in the whole herb of Swertia japonica that has been clinically used, its biological functions and applicat​ion in the foods have not been fully elucidated. Here, we showed that swertiajaponin efficiently blocked enzymatic browning in potatoes possibly by direct binding to and inactivating polyphenol oxidase. Furthermore, swertiajaponin showed potent antioxidant activity proven by markedly suppressed reactive oxygen species. Swertiajaponin significantly increased antioxidant properties of potato extract when it is added since it additively elevated total flavonoid content. Considering numerous beneficial effects of antioxidants, swertiajaponin may be used as a functional food additive to suppress enzymatic browning and elevate the antioxidant capacity of foods including beverages and soups by fortification of flavonoids. Copyright © 2018 Elsevier Ltd. All rights reserved.

Identification of nevadensin as an important herb-based constituent inhibiting estragole bioactivation and physiology-based biokinetic modeling of its possible in vivo effect

DOE Office of Scientific and Technical Information (OSTI.GOV)

Alhusainy, W., E-mail: wasma.alhusainy@wur.n; International Organization of Flavor Industries, IOFI, 1214 Vernier, Geneve; Nestle Research Centre, Nestec Ltd., Vers-Chez-Les-Blanc, Lausanne

Estragole is a natural constituent of several herbs and spices including sweet basil. In rodent bioassays, estragole induces hepatomas, an effect ascribed to estragole bioactivation to 1'-sulfooxyestragole resulting in DNA adduct formation. The present paper identifies nevadensin as a basil constituent able to inhibit DNA adduct formation in rat hepatocytes exposed to the proximate carcinogen 1'-hydroxyestragole and nevadensin. This inhibition occurs at the level of sulfotransferase (SULT)-mediated bioactivation of 1'-hydroxyestragole. The Ki for SULT inhibition by nevadensin was 4 nM in male rat and human liver fractions. Furthermore, nevadensin up to 20 {mu}M did not inhibit 1'-hydroxyestragole detoxification by glucuronidationmore » and oxidation. The inhibition of SULT by nevadensin was incorporated into the recently developed physiologically based biokinetic (PBBK) rat and human models for estragole bioactivation and detoxification. The results predict that co-administration of estragole at a level inducing hepatic tumors in vivo (50 mg/kg bw) with nevadensin at a molar ratio of 0.06, representing the ratio of their occurrence in basil, results in almost 100% inhibition of the ultimate carcinogen 1'-sulfooxyestragole when assuming 100% uptake of nevadensin. Assuming 1% uptake, inhibition would still amount to more than 83%. Altogether these data point at a nevadensin-mediated inhibition of the formation of the ultimate carcinogenic metabolite of estragole, without reducing the capacity to detoxify 1'-hydroxyestragole via glucuronidation or oxidation. These data also point at a potential reduction of the cancer risk when estragole exposure occurs within a food matrix containing SULT inhibitors compared to what is observed upon exposure to pure estragole.« less

Cinnamon users with prediabetes have a better fasting working memory: a cross-sectional function study.

PubMed

Wahlqvist, Mark L; Lee, Meei-Shyuan; Lee, Jiunn-Tay; Hsu, Chih-Cheng; Chou, Yu-Ching; Fang, Wen-Hui; Liu, Hsiao-Yu; Xiu, Lili; Andrews, Zane B

2016-04-01

Working memory (WM) is impaired in prediabetes. We hypothesized that culinary herbs and spices may decrease insulin resistance (IR) and improve WM in prediabetes. Healthy people aged ≥60 years with prediabetes (fasting blood glucose 100-125 mg/dL) (47 men and 46 women) whose food and culinary herb intakes were established with a food frequency questionnaire had body composition assessed and fasting glucose and insulin measured. Working memory and Mini-Mental State Examination (MMSE) were assessed on the same occasion. The contributions to associations between WM and diet, body fat, and IR were estimated by linear regression. Compared with nonusers, cinnamon users had significantly less frequent physical activity (2.9 vs. 4.4 times per week) and more often used fresh ginger (93.3% vs. 64.1%) and ginger in cooking (60.0% vs. 32.1%). Cinnamon users also had a better WM (2.9 vs. 2.5, P < .001). Cinnamon had a significant effect (users were 0.446 higher), but not ginger or curry usage, in predicting WM. For sociodemographic variables, only education (years) was significant in predicting WM (β = 0.065). Other significant determinants of WM were total fat mass (kilograms) (β = -0.024) and MMSE (β = 0.075). After adjustment for age and sex, cinnamon use, education, and MMSE remained significant individual predictors. In the final model, in which all variables listed were adjusted simultaneously, cinnamon users still had a significantly higher WM than nonusers. Cinnamon usage is associated with a better WM, not accounted for by dietary quality or IR, in untreated prediabetes. Copyright © 2016 Elsevier Inc. All rights reserved.

Protective effect of the oligomeric acylphloroglucinols from Myrtus communis on cholesterol and human low density lipoprotein oxidation.

PubMed

Rosa, Antonella; Melis, M Paola; Deiana, Monica; Atzeri, Angela; Appendino, Giovanni; Corona, Giulia; Incani, Alessandra; Loru, Debora; Dessì, M Assunta

2008-09-01

Myrtle (Myrtus communis L.), a culinary spice and flavouring agent for alcoholic beverages widespread in the Mediterranean area and especially in Sardinia, contains the structurally unique oligomeric non-prenylated acylphloroglucinols, semimyrtucommulone and myrtucommulone A, whose antioxidant activity was investigated during the oxidative modification of lipid molecules implicated in the onset of cardiovascular diseases. Both acylphloroglucinols showed powerful antioxidant properties during the thermal (140 degrees C), solvent-free degradation of cholesterol. Moreover, the pre-treatment with semimyrtucommulone and myrtucommulone A significantly preserved LDL from oxidative damage induced by Cu(2+) ions at 2h of oxidation, and showed remarkable protective effect on the reduction of polyunsaturated fatty acids and cholesterol, inhibiting the increase of their oxidative products (conjugated dienes fatty acids hydroperoxides, 7beta-hydroxycholesterol, and 7-ketocholesterol). Taking into account the widespread culinary use of myrtle leaves, the results of the present work qualify the natural compounds semimyrtucommulone and myrtucommulone A as interesting dietary antioxidants with potential antiatherogenicity.

Chemical diversity and pharmacological significance of the secondary metabolites of nutmeg (Myristica fragrans Houtt.)

PubMed Central

Abourashed, Ehab A.; El-Alfy, Abir T.

2016-01-01

Nutmeg is a valued kitchen spice that has been used for centuries all over the world. In addition to its use in flavoring foods and beverages, nutmeg has been used in traditional remedies for stomach and kidney disorders. The antioxidant, antimicrobial and central nervous system effects of nutmeg have also been reported in literature. Nutmeg is a rich source of fixed and essential oil, triterpenes, and various types of phenolic compounds. Many of the secondary metabolites of nutmeg exhibit biological activities that may support its use in traditional medicine. This article provides an overview of the chemistry of secondary metabolites isolated from nutmeg kernel and mace including common methods for analysis of extracts and pure compounds as well as recent approaches towards total synthesis of some of the major constituents. A summary of the most significant pharmacological investigations of potential drug leads isolated from nutmeg and reported in the last decade is also included. PMID:28082856

Spice: A New Legal Herbal Mixture Abused by Young Active Duty Military Personnel

DTIC Science & Technology

2012-01-01

ABSTRACT. Spice is an herbal mixture smoked for euphoria and mixed with synthetic cannabinoids that are undetected on urine drug screens. Spice use has...more paranoia and hallucinations, and may differ for each brand. KEYWORDS. Cannabinoid, military, spice, substance abuse INTRODUCTION Use of synthetic ...regu- lations in an attempt to decrease the use of such synthetic psychoactive substances (1). There are few reports of Spice use and its potential

Evaluation of antioxidant capacity of Chinese five-spice ingredients.

PubMed

Bi, Xinyan; Soong, Yean Yean; Lim, Siang Wee; Henry, Christiani Jeyakumar

2015-05-01

Phenolic compounds in spices were reportedly found to possess high antioxidant capacities (AOCs), which may prevent or reduce risk of human diseases such as cardiovascular disease, cancer and diabetes. The potential AOC of Chinese five-spice powder (consist of Szechuan pepper, fennel seed, cinnamon, star anise and clove) with varying proportion of individual spice ingredients was investigated through four standard methods. Our results suggest that clove is the major contributor to the AOC of the five-spice powder whereas the other four ingredients contribute to the flavour. For example, the total phenolic content as well as ferric reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC) and oxygen radical absorbance capacity (ORAC) values increased linearly with the clove percentage in five-spice powder. This observation opens the door to use clove in other spice mixtures to increase their AOC and flavour. Moreover, linear relationships were also observed between AOC and the total phenolic content of the 32 tested spice samples.

Evaluation of acute toxicity of essential oil of garlic (Allium sativum) and its selected major constituent compounds against overwintering Cacopsylla chinensis (Hemiptera: Psyllidae).

PubMed

Zhao, Na Na; Zhang, Hang; Zhang, Xue Chang; Luan, Xiao Bing; Zhou, Cheng; Liu, Qi Zhi; Shi, Wang Peng; Liu, Zhi Long

2013-06-01

In our screening program for insecticidal activity of the essential oils/extracts derived from some Chinese medicinal herbs and spices, garlic (Allium sativum L.) essential oil was found to possess strong insecticidal activity against overwintering adults of Cacopsylla chinensis Yang et Li (Hemiptera: Psyllidae). The commercial essential oil of A. sativum was analyzed by gas chromatography-mass spectrometry. Sixteen compounds, accounting for 97.44% of the total oil, were identified, and the main components of the essential oil of A. sativum were diallyl trisulfide (50.43%), diallyl disulfide (25.30%), diallyl sulfide (6.25%), diallyl tetrasulfide (4.03%), 1,2-dithiolane (3.12%), allyl methyl disulfide (3.07%), 1,3-dithiane (2.12%), and allyl methyl trisulfide (2.08%). The essential oil of A. sativum possessed contact toxicity against overwintering C. chinensis, with an LC50 value of 1.42 microg per adult. The two main constituent compounds, diallyl trisulfide and diallyl disulfide, exhibited strong acute toxicity against the overwintering C. chinensis, with LC50 values of 0.64 and 11.04 /g per adult, respectively.

Plants as natural antioxidants for meat products

NASA Astrophysics Data System (ADS)

Tomović, V.; Jokanović, M.; Šojić, B.; Škaljac, S.; Ivić, M.

2017-09-01

The meat industry is demanding antioxidants from natural sources to replace synthetic antioxidants because of the negative health consequences or beliefs regarding some synthetic ones. Plants materials provide good alternatives. Spices and herbs, generally used for their flavouring characteristics, can be added to meat products in various forms: whole, ground, or as isolates from their extracts. These natural antioxidants contain some active compounds, which exert antioxidative potential in meat products. This antioxidant activity is most often due to phenolic acids, phenolic diterpenes, flavonoids and volatile oils. Each of these compounds often has strong H-donating activity, thus making them extremely effective antioxidants; some compounds can chelate metals and donate H to oxygen radicals, thus slowing oxidation via two mechanisms. Numerous studies have demonstrated the efficacy of natural antioxidants when used in meat products. Based on this literature review, it can be concluded that natural antioxidants are added to fresh and processed meat and meat products to delay, retard, or prevent lipid oxidation, retard development of off-flavours (rancidity), improve colour stability, improve microbiological quality and extend shelf-life, without any damage to the sensory or nutritional properties.

Urban farming model in South Jakarta

NASA Astrophysics Data System (ADS)

Indrawati, E.

2018-01-01

The development of infrastructure rapidly, large of population and large of urbanization. Meanwhile, agricultural land is decreasing and agricultural production continues to decline. The productive crops is needed for consumption and it is also to improve the environment from oxygen provisioning, antidote to air pollution and to improve soil conditions. The use of yard land for horticultural crops (vegetables, fruits and ornamental plants), spices, medicines, herbs etc. can benefit for the owners of the yard particularly and the general public. The purpose of this research is to identify the model of home yard utilization, mosque yard, office, school, urban park and main road and sub main road, which can improve environmental quality in Pesanggrahan district. The method of analysis used descriptive analysis method by observation. Then analyzed the percentage of the use of yard with productive crops as urban farming. The results showed that the most productive crops were planted in Kelurahan Pesanggrahan 67% which compared with in Kelurahan Ulujami 47%, and in Kelurahan Petukangan Utara 27%. The most types of productive crops were grown as fruit trees and vegetable crops.

Microbial transformation of citral by Penicillium sp..

PubMed

Esmaeili, Akbar; Tavassoli, Afsaneh

2010-01-01

Thymol is present in the essential oils from herbs and spices, such as thyme. It is produced by these plant species as a chemical defense against phytopathogenic microorganisms. Therefore, this compound has attracted great attention in food industry, i.e., it has been used as a natural preservative in foods such as cheese to prevent fungal growth. Previous studies concerning the biotransformation of nerol by Penicillium sp. and microbial transformation of citral by sporulated surface cultures method (SSCM) of Penicillium digitatum have been reported. The objective of this research was to study the pathway involved during biotransformation of citral by Penicillium sp. using two methods. The culture preparation was done using different microbial methods and incubation periods to obtain Penicillium for citral biotransformation. The biotransformation products were identified by gas chromatography (GC) and gas chromatography/mass spectroscopy (GC/MS). A comparison of the two methods showed that SSCM was more effective, its major products were thymol (21.5 %), geranial (18.6 %) and nerol (13.7 %). LM produced only one compound — thymol — with a low efficiency.

The Chemical Composition of Essential Oils from Cinnamomum camphora and Their Insecticidal Activity against the Stored Product Pests.

PubMed

Guo, Shanshan; Geng, Zhufeng; Zhang, Wenjuan; Liang, Junyu; Wang, Chengfang; Deng, Zhiwei; Du, Shushan

2016-11-04

To investigate the chemical composition and insecticidal activity of the essential oils of certain Chinese medicinal herbs and spices, the essential oils were extracted from the stem barks, leaves, and fruits of Cinnamomum camphora (L.) Presl, which were found to possess strong fumigant toxicity against Tribolium castaneum and Lasioderma serricorne adults. The essential oils of the plants were extracted by the method of steam distillation using a Clavenger apparatus. Their composition was determined by gas chromatography/mass spectrometric (GC-MS) analyses (HP-5MS column), and their insecticidal activity was measured by seal-spaced fumigation. D-camphor (51.3%), 1,8-cineole (4.3%), and α-terpineol (3.8%), while D-camphor (28.1%), linalool (22.9%), and 1,8-cineole (5.3%) were the main constituents of its fruits. The essential oils of the C. camphora all showed fumigant and contact toxicity. Other compounds exhibited various levels of bioactivities. The results indicate that the essential oils of C. camphora and its individual compounds can be considered a natural resource for the two stored-product insect management.

Amelioration of estrogen-deficiency-induced obesity by Ocimum gratissimum

PubMed Central

Chao, Pei-Yu; Chiang, Tsay-I; Chang, I-Chang; Tsai, Fang-Ling; Lee, Hsueh-Hui; Hsieh, Kuanghui; Chiu, Yung-Wei; Lai, Te-Jen; Liu, Jer-Yuh; Hsu, Li-Sung; Shih, Yang-Chia

2017-01-01

Objectives: Menopausal transition in women initiates with declining estrogen levels and is followed by significant changes in their physiological characteristics. These changes often lead to medical conditions, such as obesity, which is correlated with chronic low-grade/subclinical inflammation. Ocimum gratissimum L. is a food spice or traditional herb in many countries; the plant is rich in antioxidants, which possess anti-inflammation activities and multitude of other therapeutic functions. Methods: In this study, we evaluated effects of O. gratissimum extract (OGE) in preventing obesity by using ovariectomized (OVX) animal models to mimic menopausal women. Methods: OVX rats showed increase in body weight and in adipocyte size in perigonadal adipose tissue (p <0.05) and decrease in uterus weight. By contrast, OGE (0.2 mg/ml) significantly reduced body weight gain and adipocyte in OVX rats and showed insignificant changes in uterus weight. Further investigation indicated that OGE exerted no influence on levels of dorsal fat, serum total cholesterol, and serum triacylglycerol and on serum biochemical factors, calcium, phosphorus, and glucose. Conclusion: These findings suggested that OGE dietary supplements may be useful in controlling body weight of menopausal women. PMID:28824328

Injurious effects of curcumin on maturation of mouse oocytes, fertilization and fetal development via apoptosis.

PubMed

Chen, Chia-Chi; Chan, Wen-Hsiung

2012-01-01

Curcumin, a common dietary pigment and spice, is a hydrophobic polyphenol derived from the rhizome of the herb Curcuma longa. Previously, we reported a cytotoxic effect of curcumin on mouse embryonic stem cells and blastocysts and its association with defects in subsequent development. In the present study, we further investigated the effects of curcumin on oocyte maturation and subsequent pre- and post-implantation development, both in vitro and in vivo. Notably, curcumin induced a significant reduction in the rate of oocyte maturation, fertilization, and in vitro embryonic development. Treatment of oocytes with curcumin during in vitro maturation (IVM) led to increased resorption of postimplantation embryos and decreased fetal weight. Experiments with an in vivo mouse model disclosed that consumption of drinking water containing 40 μM curcumin led to decreased oocyte maturation and in vitro fertilization as well as early embryonic developmental injury. Finally, pretreatment with a caspase-3-specific inhibitor effectively prevented curcumin-triggered injury effects, suggesting that embryo impairment by curcumin occurs mainly via a caspase-dependent apoptotic process.

Amelioration of estrogen-deficiency-induced obesity by Ocimum gratissimum.

PubMed

Chao, Pei-Yu; Chiang, Tsay-I; Chang, I-Chang; Tsai, Fang-Ling; Lee, Hsueh-Hui; Hsieh, Kuanghui; Chiu, Yung-Wei; Lai, Te-Jen; Liu, Jer-Yuh; Hsu, Li-Sung; Shih, Yang-Chia

2017-01-01

Objectives: Menopausal transition in women initiates with declining estrogen levels and is followed by significant changes in their physiological characteristics. These changes often lead to medical conditions, such as obesity, which is correlated with chronic low-grade/subclinical inflammation. Ocimum gratissimum L. is a food spice or traditional herb in many countries; the plant is rich in antioxidants, which possess anti-inflammation activities and multitude of other therapeutic functions. Methods: In this study, we evaluated effects of O . gratissimum extract (OGE) in preventing obesity by using ovariectomized (OVX) animal models to mimic menopausal women. Methods: OVX rats showed increase in body weight and in adipocyte size in perigonadal adipose tissue ( p <0.05) and decrease in uterus weight. By contrast, OGE (0.2 mg/ml) significantly reduced body weight gain and adipocyte in OVX rats and showed insignificant changes in uterus weight. Further investigation indicated that OGE exerted no influence on levels of dorsal fat, serum total cholesterol, and serum triacylglycerol and on serum biochemical factors, calcium, phosphorus, and glucose. Conclusion: These findings suggested that OGE dietary supplements may be useful in controlling body weight of menopausal women.

Limited survey for the presence of aflatoxins in foods from local markets and supermarkets in Valencia, Spain.

PubMed

Blesa, J; Soriano, J M; Moltó, J C; Mañes, J

2004-02-01

Aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) were extracted by matrix solid-phase dispersion with C18 silica and acetonitrile as the eluting solvent, analysed by liquid chromatography with fluorescence detection and confirmed by liquid chromatography with mass spectrometry using an electrospray interface in 58 samples grouped as cereals, dried fruits, herbs and spices, pulses, snacks, and nuts and nut products collected from local markets and supermarkets in Valencia, Spain. All samples analysed by the proposed method were previously studied with an enzyme-linked immunosorbent assay as a screening protocol for the fast detection of mycotoxins. The samples containing residues (3/58) were hazelnut (0.42 and 0.52 microg kg(-1) for AFB1 and AFG1, respectively), nut cocktail (0.29 and 0.47 microg kg(-1) for AFB1 and AFG1, respectively) and pinhol (0.30 microg kg(-1) for AFG1). Such values were below the legislated maximum residue levels for the European Union.

The Role of Food Antioxidants, Benefits of Functional Foods, and Influence of Feeding Habits on the Health of the Older Person: An Overview.

PubMed

Wilson, Douglas W; Nash, Paul; Buttar, Harpal Singh; Griffiths, Keith; Singh, Ram; De Meester, Fabien; Horiuchi, Rie; Takahashi, Toru

2017-10-28

This overview was directed towards understanding the relationship of brain functions with dietary choices mainly by older humans. This included food color, flavor, and aroma, as they relate to dietary sufficiency or the association of antioxidants with neurodegenerative diseases such as dementia and Alzheimer's disease. Impairment of olfactory and gustatory function in relation to these diseases was also explored. The role of functional foods was considered as a potential treatment of dementia and Alzheimer's disease through inhibition of acetylcholinesterase as well as similar treatments based on herbs, spices and antioxidants therein. The importance of antioxidants for maintaining the physiological functions of liver, kidney, digestive system, and prevention of cardiovascular diseases and cancer has also been highlighted. Detailed discussion was focused on health promotion of the older person through the frequency and patterns of dietary intake, and a human ecology framework to estimate adverse risk factors for health. Finally, the role of the food industry, mass media, and apps were explored for today's new older person generation.

The Role of Food Antioxidants, Benefits of Functional Foods, and Influence of Feeding Habits on the Health of the Older Person: An Overview

PubMed Central

Wilson, Douglas W.; Nash, Paul; Buttar, Harpal Singh; Griffiths, Keith; De Meester, Fabien; Horiuchi, Rie; Takahashi, Toru

2017-01-01

This overview was directed towards understanding the relationship of brain functions with dietary choices mainly by older humans. This included food color, flavor, and aroma, as they relate to dietary sufficiency or the association of antioxidants with neurodegenerative diseases such as dementia and Alzheimer’s disease. Impairment of olfactory and gustatory function in relation to these diseases was also explored. The role of functional foods was considered as a potential treatment of dementia and Alzheimer’s disease through inhibition of acetylcholinesterase as well as similar treatments based on herbs, spices and antioxidants therein. The importance of antioxidants for maintaining the physiological functions of liver, kidney, digestive system, and prevention of cardiovascular diseases and cancer has also been highlighted. Detailed discussion was focused on health promotion of the older person through the frequency and patterns of dietary intake, and a human ecology framework to estimate adverse risk factors for health. Finally, the role of the food industry, mass media, and apps were explored for today’s new older person generation. PMID:29143759

Ginger From Ancient Times to the New Outlook

PubMed Central

Khodaie, Laleh; Sadeghpoor, Omid

2015-01-01

Context: Ginger is the rhizome of Zingiber officinale, a perennial plant, used alone or in compounds as a spice or remedy in ancient recipes of Iranian traditional medicine (ITM) as an effective tonic for the memory and digestive system, the opener of hepatic obstructions, aphrodisiac, for expelling compact wind from stomach and intestines, diluting, desiccating and emollient of phlegmatic and compact humor sticking to body organs, stomach, intestine, brain and throat. The ITM scholars believed that ginger was a vermifuge as well as a remedy for paralysis and obstructive jaundice. They also revealed that this phytomedicine cures diarrhea due to corrupted food. This study aimed to compare the medicinal properties (afaal) of ginger in ITM with those indicated in modern research. Results: Results of this study showed that the modern phytotherapy confirmed some of the properties of ginger. In addition, some of the properties of this phytomedicine have not been studied yet. Conclusions: By studding the ITM literature, herb elements or in other words ITM keywords, researchers can predict and state some unknown or less known potential pharmacologic effects of medicinal plants. PMID:25866718

Ginger from ancient times to the new outlook.

PubMed

Khodaie, Laleh; Sadeghpoor, Omid

2015-02-01

Ginger is the rhizome of Zingiber officinale, a perennial plant, used alone or in compounds as a spice or remedy in ancient recipes of Iranian traditional medicine (ITM) as an effective tonic for the memory and digestive system, the opener of hepatic obstructions, aphrodisiac, for expelling compact wind from stomach and intestines, diluting, desiccating and emollient of phlegmatic and compact humor sticking to body organs, stomach, intestine, brain and throat. The ITM scholars believed that ginger was a vermifuge as well as a remedy for paralysis and obstructive jaundice. They also revealed that this phytomedicine cures diarrhea due to corrupted food. This study aimed to compare the medicinal properties (afaal) of ginger in ITM with those indicated in modern research. Results of this study showed that the modern phytotherapy confirmed some of the properties of ginger. In addition, some of the properties of this phytomedicine have not been studied yet. By studding the ITM literature, herb elements or in other words ITM keywords, researchers can predict and state some unknown or less known potential pharmacologic effects of medicinal plants.

Evolution of Volatile Emission in Rhus coriaria Organs During Different Stages of Growth and Evaluation of the Essential Oil Composition.

PubMed

Reidel, Rose Vanessa Bandeira; Cioni, Pier Luigi; Majo, Luigi; Pistelli, Luisa

2017-11-01

Rhus coriaria, also known as Sumac, has been traditionally used in many countries as spice, condiment, dying agent, and medicinal herb. The chemical composition of essential oils (EOs) and the volatile emissions from different organs of this species collected in Sicily (Italy) were analyzed by gas chromatography-flame ionization detection and gas chromatography/mass spectrometry. Monoterpene and sesquiterpene hydrocarbons were the most abundant class in the volatile emissions with β-caryophyllene and α-pinene were the main constituents in the majority of the examined samples. The EO composition was characterized by high amount of monoterpene and sesquiterpene hydrocarbons together with diterpenes. The main compounds in the EO obtained from the leaves and both stages of fruit maturation were cembrene and β-caryophyllene, while α-pinene and tridecanoic acid were the key compounds in the flower EO. All the data were submitted to multivariate statistical analysis showing many differences among the different plant parts and their ontogenetic stages. © 2017 Wiley-VHCA AG, Zurich, Switzerland.

Myristica fragrans seed extract protects against dextran sulfate sodium-induced colitis in mice.

PubMed

Kim, Hyojung; Bu, Youngmin; Lee, Beom-Joon; Bae, Jinhyun; Park, Sujin; Kim, Jinsung; Lee, Kyungjin; Cha, Jae-Myung; Ryu, Bongha; Ko, Seok-Jae; Han, Gajin; Min, Byungil; Park, Jae-Woo

2013-10-01

Nutmeg (seed of Myristica fragrans [MF]) is one of the most commonly used spices in the world and also a well-known herb for the treatment of various intestinal diseases, including colitis in traditional Korean medicine. The purpose of the current study was to investigate whether water extract of MF (MFE) can protect against dextran sulfate sodium (DSS) induced colitis in a mouse model. Colitis was induced by 5% DSS in balb/c mice. MFE (100, 300 or 1000 mg/kg) was orally administered to the mice twice a day for 7 days. Body weight, colon length, clinical score, and histological score were assessed to determine the effects on colitis. Proinflammatory cytokines (interferon-γ, tumor necrosis factor-α, interleukin [IL]-1β, and IL-6) were measured to investigate the mechanisms of action. MFE dose dependently inhibited the colon shortening and histological damage to the colon. However, it did not prevent weight loss. MFE also inhibited proinflammatory cytokines. The current results suggest that MFE ameliorates DSS-induced colitis in mice by inhibiting inflammatory cytokines. Further investigation, including the exact mechanisms is needed.

Mining and characterization of EST-SSR markers for Zingiber officinale Roscoe with transferability to other species of Zingiberaceae.

PubMed

Awasthi, Praveen; Singh, Ashish; Sheikh, Gulfam; Mahajan, Vidushi; Gupta, Ajai Prakash; Gupta, Suphla; Bedi, Yashbir S; Gandhi, Sumit G

2017-10-01

Zingiber officinale is a model spice herb, well known for its medicinal value. It is primarily a vegetatively propagated commercial crop. However, considerable diversity in its morphology, fiber content and chemoprofiles has been reported. The present study explores the utility of EST-derived markers in studying genetic diversity in different accessions of Z. officinale and their cross transferability within the Zingiberaceae family. A total of 38,115 ESTs sequences were assembled to generate 7850 contigs and 10,762 singletons. SSRs were searched in the unigenes and 515 SSR-containing ESTs were identified with a frequency of 1 SSR per 25.21 kb of the genome. These ESTs were also annotated using BLAST2GO. Primers were designed for 349 EST-SSRs and 25 primer pairs were randomly picked for EST SSR study. Out of these, 16 primer pairs could be optimized for amplification in different accessions of Z. officinale as well as other species belonging to Zingiberaceae. GES454, GES466, GES480 and GES486 markers were found to exhibit 100% cross-transferability among different members of Zingiberaceae.

Postharvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek, and Turmeric Spices.

PubMed

Balasubramanian, S; Roselin, P; Singh, K K; Zachariah, John; Saxena, S N

2016-07-26

Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilized in the form of value-added product. This review paper deals with the cultivation, postharvesting, chemical composition, uses, health, and medicinal benefits of the selected spice viz., black pepper, coriander, cinnamon, fenugreek, turmeric, and technological advances in processing of spices viz., super critical fluid extraction, cryogenic grinding, and microencapsulation etc. This paper also focuses on issues related to utilization of spices toward its high end-product development and characterization in pharmaceuticals and other medicinal purposes. The availability of different spices and their varietal differences and location have their pertinent characters, which are much demanding to refine postharvest and processing to assure its quality in the international market.

Gastrointestinal protective effect of dietary spices during ethanol-induced oxidant stress in experimental rats.

PubMed

Prakash, Usha N S; Srinivasan, Krishnapura

2010-04-01

Spices are traditionally known to have digestive stimulant action and to cure digestive disorders. In this study, the protective effect of dietary spices with respect to activities of antioxidant enzymes in gastric and intestinal mucosa was examined. Groups of Wistar rats were fed for 8 weeks with diets containing black pepper (0.5%), piperine (0.02%), red pepper (3.0%), capsaicin (0.01%), and ginger (0.05%). All these spices significantly enhanced the activities of antioxidant enzymes--superoxide dismutase, catalase, glutathione reductase, and glutathione-S-transferase--in both gastric and intestinal mucosa, suggesting a gastrointestinal protective role for these spices. In a separate study, these dietary spices were found to alleviate the diminished activities of antioxidant enzymes in gastric and intestinal mucosa under conditions of ethanol-induced oxidative stress. The gastroprotective effect of the spices was also reflected in their positive effect on mucosal glycoproteins, thereby lowering mucosal injury. The amelioration of the ethanol-induced decrease in the activities of antioxidant enzymes in gastric and intestinal mucosa by dietary spices suggests their beneficial gastrointestinal protective role. This is the first report on the gastrointestinal protective potential of dietary spices.

Evaluation of biogas production potential of kitchen waste in the presence of spices.

PubMed

Sahu, Nidhi; Sharma, Abhinav; Mishra, Priyanka; Chandrashekhar, B; Sharma, Ganesh; Kapley, Atya; Pandey, R A

2017-12-01

Anaerobic digestion (AD) of kitchen waste (KW) for biogas production is a major challenge to all over the world due to significant compositional variations in KW, such as different types and quantities of spices used for preparing food. Spices may affect the AD process owing to their antimicrobial activity. In this paper, the effect of spices (garlic, red chili, cinnamon, coriander, clove, turmeric, cardamom, black pepper) on AD of KW has been investigated. Batch experiments were carried out to determine the maximum biogas production potential, methane production rate and lag phase for biogas production. Analysis of the results revealed different magnitude of inhibition of the AD process of KW in the presence of different spices. Cinnamon, cardamom and clove resulted >85%, black pepper resulted 75%, while coriander, chili, turmeric and garlic resulted 55-70% reduction in cumulative biogas yield. Elemental analysis showed high concentration of heavy metals in the spices, which along with other bioactive components of the spices could be responsible for the inhibitory effect of the spices on biomethanation. Microbial examination of the digestate also showed a decrease in population of fermentative and methanogenic bacteria in the presence of spices. Copyright © 2017 Elsevier Ltd. All rights reserved.

78 FR 12127 - Vitaminspice Inc.; Order of Suspension of Trading

Federal Register 2010, 2011, 2012, 2013, 2014

2013-02-21

... current and accurate information concerning the securities of VitaminSpice Inc. (``VitaminSpice'') because of questions regarding the adequacy of current financial information available about VitaminSpice; and the accuracy of assertions by VitaminSpice, and by others, in press releases to investors, in...

SPICE for ESA Planetary Missions

NASA Astrophysics Data System (ADS)

Costa, M.

2017-09-01

SPICE is an information system that provides the geometry needed to plan scientific observations and to analyze the obtained. The ESA SPICE Service generates the SPICE Kernel datasets for missions in all the active ESA Missions. This contribution describes the current status of the datasets, the extended services and the SPICE support provided to the ESA Planetary Missions (Mars-Express, ExoMars2016, BepiColombo, JUICE, Rosetta, Venus-Express and SMART-1) for the benefit of the science community.

[The origin and development of fragrance activity in Chinese ancient times].

PubMed

Ding, Jie-yun; Jin, Zhi-jun

2010-05-01

It has a long history of the fragrance activities in the ancient China. During the period of pre-Qin, it was mainly used in the therapy and worship. Until the Three Kingdoms, the crowd using the fragrance expanded from the royal to the literati and the general officials. People applied the spices to incense clothes, purify rooms, prevent and treat epidemic diseases in daily. In the worship, the spices were dedicated to Gods and other fairies. The fragrance was developed quickly during the period from Wei Dynasty to South and North Dynasties. People had more experiences of spices used as medicines, the formula of spices were used more widely. Then, during the period from Sui Dynasty to Song Dynasty, the fragrance activities climbed to the peak. The fragrance activities were institutionalized, when nobility matched their spices each other. The Literati made spice products and enjoyed the fragrance activities. Doctors knew more than before in the application experiences and species of spices. In the times of Yuan, Ming and Qing Dynasty, the fragrance activities spread among the public. The spices appeared in each side of the daily life of nobility, when natural fruits appeared in the fragrance activities. External therapy with spices appeared in the clinical. In addition to prevention and therapy, spices should be used in the embalming. After a long period, the fragrance activities had gradually developed into a kind of culture.

Spice phenolics inhibit human PMNL 5-lipoxygenase.

PubMed

Prasad, N Satya; Raghavendra, R; Lokesh, B R; Naidu, K Akhilender

2004-06-01

A wide variety of phenolic compounds and flavonoids present in spices possess potent antioxidant, antimutagenic and anticarcinogenic activities. We examined whether 5-lipoxygenase (5-LO), the key enzyme involved in biosynthesis of leukotrienes is a possible target for the spices. Effect of aqueous extracts of turmeric, cloves, pepper, chili, cinnamon, onion and also their respective active principles viz., curcumin, eugenol, piperine, capsaicin, cinnamaldehyde, quercetin, and allyl sulfide were tested on human PMNL 5-LO activity by spectrophotomeric and HPLC methods. The formation of 5-LO product 5-HETE was significantly inhibited in a concentration-dependent manner with IC(50) values of 0.122-1.44 mg for aqueous extracts of spices and 25-83 microM for active principles, respectively. The order of inhibitory activity was of quercetin>eugenol>curcumin>cinnamaldehyde>piperine>capsaicin>allyl sulfide. Quercetin, eugenol and curcumin with one or more phenolic ring and methoxy groups in their structure showed high inhibitory effect, while the non-phenolic spice principle allyl sulfide showed least inhibitory effect on 5-LO. The inhibitory effect of quercetin, curcumin and eugenol was similar to that of synthetic 5-LO inhibitors-phenidone and NDGA. Moreover, the inhibitory potency of aqueous extracts of spice correlated with the active principles of their respective spices. The synergistic or antagonistic effect of mixtures of spice active principles and spice extracts were investigated and all the combinations of spice active principles/extracts exerted synergistic effect in inhibiting 5-LO activity. These findings clearly suggest that phenolic compounds present in spices might have physiological role in modulating 5-LO pathway.

21 CFR 145.115 - Canned apricots.

Code of Federal Regulations, 2010 CFR

2010-04-01

... and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or organic acids. (iv) Apricot pits... declaration of any spice or seasoning that characterizes the product; for example, “Spice Added”, or in lieu of the word “Spice”, the common name of the spice, “Seasoned with Vinegar” or “Seasoned with Apricot...

21 CFR 182.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Code of Federal Regulations, 2014 CFR

2014-04-01

... Provisions § 182.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural extracts that are generally... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Certain other spices, seasonings, essential oils...

21 CFR 133.190 - Spiced cheeses.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Spiced cheeses. 133.190 Section 133.190 Food and... CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.190 Spiced cheeses. (a) Description. (1) Spiced cheeses are cheeses for which specifically...

21 CFR 133.191 - Part-skim spiced cheeses.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Part-skim spiced cheeses. 133.191 Section 133.191... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.191 Part-skim spiced cheeses. Part-skim spiced cheeses conform to the...

21 CFR 133.191 - Part-skim spiced cheeses.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Part-skim spiced cheeses. 133.191 Section 133.191... FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.191 Part-skim spiced cheeses. Part-skim spiced cheeses conform to the...

Total and soluble oxalate content of some Indian spices.

PubMed

Ghosh Das, Sumana; Savage, G P

2012-06-01

Spices, such as cinnamon, cloves, cardamom, garlic, ginger, cumin, coriander and turmeric are used all over the world as flavouring and colouring ingredients in Indian foods. Previous studies have shown that spices contain variable amounts of total oxalates but there are few reports of soluble oxalate contents. In this study, the total, soluble and insoluble oxalate contents of ten different spices commonly used in Indian cuisine were measured. Total oxalate content ranged from 194 (nutmeg) to 4,014 (green cardamom) mg/100 g DM, while the soluble oxalate contents ranged from 41 (nutmeg) to 3,977 (green cardamom) mg/100 g DM. Overall, the percentage of soluble oxalate content of the spices ranged from 4.7 to 99.1% of the total oxalate content which suggests that some spices present no risk to people liable to kidney stone formation, while other spices can supply significant amounts of soluble oxalates and therefore should be used in moderation.

21 CFR 145.185 - Canned plums.

Code of Federal Regulations, 2010 CFR

2010-04-01

... ingredients: (i) Natural and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or organic acids. (iv... declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the spice; “Seasoned with vinegar”. When two or more of the...

21 CFR 182.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Certain other spices, seasonings, essential oils... GENERALLY RECOGNIZED AS SAFE General Provisions § 182.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural...

21 CFR 145.170 - Canned peaches.

Code of Federal Regulations, 2010 CFR

2010-04-01

... ingredients: (i) Natural and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or organic acids. (iv....22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the spice, “Seasoned with...

21 CFR 582.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Certain other spices, seasonings, essential oils... GENERALLY RECOGNIZED AS SAFE General Provisions § 582.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural...

21 CFR 145.130 - Canned figs.

Code of Federal Regulations, 2010 CFR

2010-04-01

... flavoring. (2) Spice. (3) Vinegar. (4) Unpeeled segments of citrus fruits. (5) Salt. Such food is sealed in... chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the spice, “Seasoned with vinegar” or...

21 CFR 582.40 - Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.

Code of Federal Regulations, 2010 CFR

2010-04-01

... conjunction with spices, seasonings, and flavorings. 582.40 Section 582.40 Food and Drugs FOOD AND DRUG... in conjunction with spices, seasonings, and flavorings. Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their intended...

21 CFR 145.125 - Canned cherries.

Code of Federal Regulations, 2010 CFR

2010-04-01

...) Natural and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or organic acids. Such food is....22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the spice, or “Seasoned with...

21 CFR 182.40 - Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.

Code of Federal Regulations, 2010 CFR

2010-04-01

... conjunction with spices, seasonings, and flavorings. 182.40 Section 182.40 Food and Drugs FOOD AND DRUG... in conjunction with spices, seasonings, and flavorings. Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their intended...

21 CFR 182.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Code of Federal Regulations, 2012 CFR

2012-04-01

... GENERALLY RECOGNIZED AS SAFE General Provisions § 182.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Certain other spices, seasonings, essential oils...

21 CFR 582.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Code of Federal Regulations, 2013 CFR

2013-04-01

... GENERALLY RECOGNIZED AS SAFE General Provisions § 582.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Certain other spices, seasonings, essential oils...

21 CFR 582.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Code of Federal Regulations, 2012 CFR

2012-04-01

... GENERALLY RECOGNIZED AS SAFE General Provisions § 582.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Certain other spices, seasonings, essential oils...

21 CFR 182.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Code of Federal Regulations, 2013 CFR

2013-04-01

... GENERALLY RECOGNIZED AS SAFE General Provisions § 182.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Certain other spices, seasonings, essential oils...

21 CFR 582.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Code of Federal Regulations, 2014 CFR

2014-04-01

... GENERALLY RECOGNIZED AS SAFE General Provisions § 582.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Certain other spices, seasonings, essential oils...

21 CFR 145.130 - Canned figs.

Code of Federal Regulations, 2011 CFR

2011-04-01

... flavoring. (2) Spice. (3) Vinegar. (4) Unpeeled segments of citrus fruits. (5) Salt. Such food is sealed in... chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the spice, “Seasoned with vinegar” or...

DNA-based identification of spices: DNA isolation, whole genome amplification, and polymerase chain reaction.

PubMed

Focke, Felix; Haase, Ilka; Fischer, Markus

2011-01-26

Usually spices are identified morphologically using simple methods like magnifying glasses or microscopic instruments. On the other hand, molecular biological methods like the polymerase chain reaction (PCR) enable an accurate and specific detection also in complex matrices. Generally, the origins of spices are plants with diverse genetic backgrounds and relationships. The processing methods used for the production of spices are complex and individual. Consequently, the development of a reliable DNA-based method for spice analysis is a challenging intention. However, once established, this method will be easily adapted to less difficult food matrices. In the current study, several alternative methods for the isolation of DNA from spices have been developed and evaluated in detail with regard to (i) its purity (photometric), (ii) yield (fluorimetric methods), and (iii) its amplifiability (PCR). Whole genome amplification methods were used to preamplify isolates to improve the ratio between amplifiable DNA and inhibiting substances. Specific primer sets were designed, and the PCR conditions were optimized to detect 18 spices selectively. Assays of self-made spice mixtures were performed to proof the applicability of the developed methods.

Molecular targets of nutraceuticals derived from dietary spices: potential role in suppression of inflammation and tumorigenesis.

PubMed

Aggarwal, Bharat B; Van Kuiken, Michelle E; Iyer, Laxmi H; Harikumar, Kuzhuvelil B; Sung, Bokyung

2009-08-01

Despite the fact cancer is primarily a preventable disease, recent statistics indicate cancer will become the number one killer worldwide in 2010. Since certain cancers are more prevalent in the people of some countries than others, suggests the role of lifestyle. For instance cancer incidence among people from the Indian subcontinent, where most spices are consumed, is much lower than that in the Western World. Spices have been consumed for centuries for a variety of purposes-as flavoring agents, colorants, and preservatives. However, there is increasing evidence for the importance of plant-based foods in regular diet to lowering the risk of most chronic diseases, so spices are now emerging as more than just flavor aids, but as agents that can not only prevent but may even treat disease. In this article, we discuss the role of 41 common dietary spices with over 182 spice-derived nutraceuticals for their effects against different stages of tumorigenesis. Besides suppressing inflammatory pathways, spice-derived nutraceuticals can suppress survival, proliferation, invasion, and angiogenesis of tumor cells. We discuss how spice-derived nutraceuticals mediate such diverse effects and what their molecular targets are. Overall our review suggests "adding spice to your life" may serve as a healthy and delicious way to ward off cancer and other chronic diseases.

Modeling and simulation of biological systems using SPICE language

PubMed Central

Lallement, Christophe; Haiech, Jacques

2017-01-01

The article deals with BB-SPICE (SPICE for Biochemical and Biological Systems), an extension of the famous Simulation Program with Integrated Circuit Emphasis (SPICE). BB-SPICE environment is composed of three modules: a new textual and compact description formalism for biological systems, a converter that handles this description and generates the SPICE netlist of the equivalent electronic circuit and NGSPICE which is an open-source SPICE simulator. In addition, the environment provides back and forth interfaces with SBML (System Biology Markup Language), a very common description language used in systems biology. BB-SPICE has been developed in order to bridge the gap between the simulation of biological systems on the one hand and electronics circuits on the other hand. Thus, it is suitable for applications at the interface between both domains, such as development of design tools for synthetic biology and for the virtual prototyping of biosensors and lab-on-chip. Simulation results obtained with BB-SPICE and COPASI (an open-source software used for the simulation of biochemical systems) have been compared on a benchmark of models commonly used in systems biology. Results are in accordance from a quantitative viewpoint but BB-SPICE outclasses COPASI by 1 to 3 orders of magnitude regarding the computation time. Moreover, as our software is based on NGSPICE, it could take profit of incoming updates such as the GPU implementation, of the coupling with powerful analysis and verification tools or of the integration in design automation tools (synthetic biology). PMID:28787027

Examining Mars with SPICE

NASA Technical Reports Server (NTRS)

Acton, Charles H.; Bachman, Nathaniel J.; Bytof, Jeff A.; Semenov, Boris V.; Taber, William; Turner, F. Scott; Wright, Edward D.

1999-01-01

The International Mars Conference highlights the wealth of scientific data now and soon to be acquired from an international armada of Mars-bound robotic spacecraft. Underlying the planning and interpretation of these scientific observations around and upon Mars are ancillary data and associated software needed to deal with trajectories or locations, instrument pointing, timing and Mars cartographic models. The NASA planetary community has adopted the SPICE system of ancillary data standards and allied tools to fill the need for consistent, reliable access to these basic data and a near limitless range of derived parameters. After substantial rapid growth in its formative years, the SPICE system continues to evolve today to meet new needs and improve ease of use. Adaptations to handle landers and rovers were prototyped on the Mars pathfinder mission and will next be used on Mars '01-'05. Incorporation of new methods to readily handle non-inertial reference frames has vastly extended the capability and simplified many computations. A translation of the SPICE Toolkit software suite to the C language has just been announced. To further support cartographic calculations associated with Mars exploration the SPICE developers at JPL have recently been asked by NASA to work with cartographers to develop standards and allied software for storing and accessing control net and shape model data sets; these will be highly integrated with existing SPICE components. NASA specifically supports the widest possible utilization of SPICE capabilities throughout the international space science community. With NASA backing the Russian Space Agency and Russian Academy of Science adopted the SPICE standards for the Mars 96 mission. The SPICE ephemeris component will shortly become the international standard for agencies using the Deep Space Network. U.S. and European scientists hope that ESA will employ SPICE standards on the Mars Express mission. SPICE is an open set of standards, and all related specifications and software are freely distributed around the world. This poster describes the current state of SPICE system development, with special emphasis on current and planned support for Mars exploration missions.

21 CFR 582.30 - Natural substances used in conjunction with spices and other natural seasonings and flavorings.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Natural substances used in conjunction with spices... with spices and other natural seasonings and flavorings. Natural substances used in conjunction with spices and other natural seasonings and flavorings that are generally recognized as safe for their...

9 CFR 318.15 - Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.”

Code of Federal Regulations, 2010 CFR

2010-01-01

..., cereals, spices, etc., âU.S. retained.â 318.15 Section 318.15 Animals and Animal Products FOOD SAFETY AND...; REINSPECTION AND PREPARATION OF PRODUCTS General § 318.15 Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.” When any chemical, preservative, cereal, spice, or other substance is intended...

78 FR 5423 - Procurement List; Additions

Federal Register 2010, 2011, 2012, 2013, 2014

2013-01-25

... following products are added to the Procurement List: Products NSN: 8950-01-E61-0660--Spice, Oregano, Ground, 6/12 oz. Containers. NSN: 8950-01-E62-0111--Spice, Cumin, Ground, 6/16 oz. Containers. NSN: 8950-01-E60-9321--Spice, Pepper, White, Ground, 6/18 oz. Containers. NSN: 8950-01-E62-0148--Spice, Bay Leaf...

78 FR 76628 - Draft Risk Profile on Pathogens and Filth in Spices: Availability; Extension of Comment Period

Federal Register 2010, 2011, 2012, 2013, 2014

2013-12-18

...] Draft Risk Profile on Pathogens and Filth in Spices: Availability; Extension of Comment Period AGENCY... Profile on Pathogens and Filth in Spices: Availability'' that appeared in the Federal Register of November... Risk Profile on Pathogens and Filth in Spices: Availability.'' The notice provided a 60-day comment...

21 CFR 155.191 - Tomato concentrates.

Code of Federal Regulations, 2010 CFR

2010-04-01

... bicarbonate. (iv) Water, as provided for in paragraph (a)(1) of this section. (v) Spices. (vi) Flavoring. (3... that characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice... “added spice” or, in lieu of the word “spice,” the common name of the spice. (iii) The label of...

9 CFR 318.15 - Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.”

Code of Federal Regulations, 2011 CFR

2011-01-01

..., cereals, spices, etc., âU.S. retained.â 318.15 Section 318.15 Animals and Animal Products FOOD SAFETY AND...; REINSPECTION AND PREPARATION OF PRODUCTS General § 318.15 Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.” When any chemical, preservative, cereal, spice, or other substance is intended...

Smallpox Inhibitor of Complement Enzymes (SPICE): Dissecting Functional Sites and Abrogating Activity1

PubMed Central

Liszewski, M. Kathryn; Leung, Marilyn K.; Hauhart, Richard; Fang, Celia J.; Bertram, Paula; Atkinson, John P.

2010-01-01

Although smallpox was eradicated as a global illness more than 30 years ago, variola virus and other related pathogenic poxviruses, such as monkeypox, remain potential bioterrorist weapons or could re-emerge as natural infections. Poxviruses express virulence factors that down-modulate the host’s immune system. We previously compared functional profiles of the poxviral complement inhibitors of smallpox, vaccinia, and monkeypox known as SPICE, VCP (or VICE), and MOPICE, respectively. SPICE was the most potent regulator of human complement and attached to cells via glycosaminoglycans. The major goals of the present study were to further characterize the complement regulatory and heparin binding sites of SPICE and to evaluate a mAb that abrogates its function. Using substitution mutagenesis, we established that (1) elimination of the three heparin binding sites severely decreases but does not eliminate glycosaminoglycan binding, (2) there is a hierarchy of activity for heparin binding among the three sites, and (3) complement regulatory sites overlap with each of the three heparin binding motifs. By creating chimeras with interchanges of SPICE and VCP residues, a combination of two SPICE amino acids (H77 plus K120) enhances VCP activity ~200-fold. Also, SPICE residue L131 is critical for both complement regulatory function and accounts for the electrophoretic differences between SPICE and VCP. An evolutionary history for these structure-function adaptations of SPICE is proposed. Finally, we identified and characterized a mAb that inhibits the complement regulatory activity of SPICE, MOPICE, and VCP and thus could be used as a therapeutic agent. PMID:19667083

Molecular Targets of Nutraceuticals Derived from Dietary Spices: Potential Role in Suppression of Inflammation and Tumorigenesis

PubMed Central

Aggarwal, Bharat B.; Van Kuiken, Michelle E.; Iyer, Laxmi H.; Harikumar, Kuzhuvelil B.; Sung, Bokyung

2011-01-01

Despite the fact cancer is primarily a preventable disease, recent statistics indicate cancer will become the number one killer worldwide in 2010. Since certain cancers are more prevalent in the people of some countries than others, suggests the role of lifestyle. For instance cancer incidence among people from the Indian subcontinent, where most spices are consumed, is much lower than that in the Western World. Spices have been consumed for centuries for a variety of purposes—as flavoring agents, colorants, and preservatives. However, there is increasing evidence for the importance of plant-based foods in regular diet to lowering the risk of most chronic diseases, so spices are now emerging as more than just flavor aids, but as agents that can not only prevent but may even treat disease. In this article, we discuss the role of 41 common dietary spices with over 182 spice-derived nutraceuticals for their effects against different stages of tumorigenesis. Besides suppressing inflammatory pathways, spice-derived nutraceuticals can suppress survival, proliferation, invasion, and angiogenesis of tumor cells. We discuss how spice-derived nutraceuticals mediate such diverse effects and what their molecular targets are. Overall our review suggests “adding spice to your life” may serve as a healthy and delicious way to ward off cancer and other chronic diseases. PMID:19491364

77 FR 51521 - Procurement List; Additions

Federal Register 2010, 2011, 2012, 2013, 2014

2012-08-24

... Division, Natick, MA. NSN: 8950-01-E61-8129--Spice, Oregano Leaf, Whole, 6/5 oz Containers NSN: 8950-01-E61-8133--Spice, Oregano Leaf, Whole, 3/24 oz Containers NSN: 8950-01-E61-0664--Spice, Thyme, Ground, 6/12 oz Containers NSN: 8950-01-E61-8136--Spice, Thyme, Leaf, Whole, 6/6 oz Containers NSN: 8950-01-E62...

77 FR 38775 - Procurement List; Proposed Additions and Deletions

Federal Register 2010, 2011, 2012, 2013, 2014

2012-06-29

... Division, Natick, MA. NSN: 8950-01-E61-8129--Spice, Oregano Leaf, Whole, 6/5 oz Containers. NSN: 8950-01-E61-8133--Spice, Oregano Leaf, Whole, 3/24 oz Containers. NSN: 8950-01-E61-0664--Spice, Thyme, Ground, 6/12 oz Containers. NSN: 8950-01-E61-8136--Spice, Thyme, Leaf, Whole, 6/6 oz Containers. NSN: 8950...

Elaboration of garlic and salt spice with reduced sodium intake.

PubMed

Rodrigues, Jéssica F; Junqueira, Gabriela; Gonçalves, Carla S; Carneiro, João D S; Pinheiro, Ana Carla M; Nunes, Cleiton A

2014-12-01

Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.

Potent Inhibitory Effect of Chinese Dietary Spices on Fatty Acid Synthase.

PubMed

Jiang, Bing; Liang, Yan; Sun, Xuebing; Liu, Xiaoxin; Tian, Weixi; Ma, Xiaofeng

2015-09-01

Dietary spices have been adopted in cooking since ancient times to enhance flavor and also as food preservatives and disease remedies. In China, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their functions. Fatty acid synthase (FAS) has been recognized as a remedy target, and its inhibitors might be applied in disease treatment. The present work was designed to assess the inhibitory activities on FAS of spices extracts in Chinese menu. The in vitro inhibitory activities on FAS of 22 extracts of spices were assessed by spectrophotometrically monitoring oxidation of NADPH at 340 nm. Results showed that 20 spices extracts (90.9 %) exhibited inhibitory activities on FAS, with half inhibition concentration (IC(50)) values ranging from 1.72 to 810.7 μg/ml. Among them, seven spices showed strong inhibitory effect with IC(50) values lower than 10 μg/ml. These findings suggest that a large proportion of the dietary spices studied possess promising inhibitory activities on FAS, and subsequently might be applied in the treatment of obesity and obesity-related human diseases.

Anti-cholelithogenic potential of dietary spices and their bioactives.

PubMed

Srinivasan, Krishnapura

2017-05-24

Dietary hypocholesterolemic spices-curcumin (active compound of turmeric (Curcuma longa)) and capsaicin (active compound of red pepper (Capsicum annuum)), the active principles of spices-turmeric (Curcuma longa) and red pepper (Capsicum annuum), fenugreek (Trigonella foenum-graecum) seeds, garlic (Allium sativum), and onion (Allium cepa) are documented to have anti-cholelithogenic property in animal model. These spices prevent the induction of cholesterol gallstones by lithogenic high cholesterol diet and also regress the pre-established cholesterol gallstones, by virtue of their hypolipidemic potential. The antilithogenic influence of these spices is primarily attributable to their hypocholesterolemic effect. Increased cholesterol saturation index, cholesterol:phospholipid ratio and cholesterol:bile acid ratio in the bile caused by the lithogenic diet was countered by these spices. The antilithogenicity of these hypocholesterolemic spices was considered to be due also to their influence on biliary proteins that have pro-nucleating activity and anti-nucleating activity. Investigations on the involvement of biliary proteins in cholesterol crystal nucleation revealed that in an in vitro bile model, low molecular weight biliary proteins of the lithogenic diet fed animals have a pro-nucleating activity. On the contrary, low molecular weight biliary proteins of the animals fed hypocholesterolemic spices along with lithogenic diet showed a potent anti-nucleating activity.

BioSPICE: access to the most current computational tools for biologists.

PubMed

Garvey, Thomas D; Lincoln, Patrick; Pedersen, Charles John; Martin, David; Johnson, Mark

2003-01-01

The goal of the BioSPICE program is to create a framework that provides biologists access to the most current computational tools. At the program midpoint, the BioSPICE member community has produced a software system that comprises contributions from approximately 20 participating laboratories integrated under the BioSPICE Dashboard and a methodology for continued software integration. These contributed software modules are the BioSPICE Dashboard, a graphical environment that combines Open Agent Architecture and NetBeans software technologies in a coherent, biologist-friendly user interface. The current Dashboard permits data sources, models, simulation engines, and output displays provided by different investigators and running on different machines to work together across a distributed, heterogeneous network. Among several other features, the Dashboard enables users to create graphical workflows by configuring and connecting available BioSPICE components. Anticipated future enhancements to BioSPICE include a notebook capability that will permit researchers to browse and compile data to support model building, a biological model repository, and tools to support the development, control, and data reduction of wet-lab experiments. In addition to the BioSPICE software products, a project website supports information exchange and community building.

Dietary spices protect against hydrogen peroxide-induced DNA damage and inhibit nicotine-induced cancer cell migration.

PubMed

Jayakumar, R; Kanthimathi, M S

2012-10-01

Spices are rich sources of antioxidants due to the presence of phenols and flavonoids. In this study, the DNA protecting activity and inhibition of nicotine-induced cancer cell migration of 9 spices were analysed. Murine fibroblasts (3T3-L1) and human breast cancer (MCF-7) cells were pre-treated with spice extracts and then exposed to H₂O₂ and nicotine. The comet assay was used to analyse the DNA damage. Among the 9 spices, ginger, at 50 μg/ml protected against 68% of DNA damage in 3T3-L1 cells. Caraway, cumin and fennel showed statistically significant (p<0.05) DNA protecting activity. Treatment of MCF-7 cells with nicotine induced cell migration, whereas pre-treatment with spices reduced this migration. Pepper, long pepper and ginger exhibited a high rate of inhibition of cell migration. The results of this study prove that spices protect DNA and inhibit cancer cell migration. Copyright © 2012 Elsevier Ltd. All rights reserved.

[Advances in research of chemical constituents and pharmacological activities of common used spices].

PubMed

Sun, Chao-nan; Zhu, Yuan; Xu, Xi-ming; Yu, Jiang-nan

2014-11-01

Spices have enjoyed a long history and a worldwide application. Of particular interest is the pharmaceutical value of spices in addition to its basic seasoning function in cooking. Concretely, equipped with complex chemical compositions, spices are of significant importance in pharmacologic actions, like antioxidant, antibacterial, antitumor, as well as therapeutical effects in gastrointestinal disorders and cardiovascular disease. Although increasing evidences in support of its distinct role in the medical field has recently reported, little information is available for substantive, thorough and sophisticated researches on its chemical constituents and pharmacological activities, especially mechanism of these actions. Therefore, in popular wave of studies directed at a single spice, this review presents systematic studies on the chemical constituents and pharmacological activities associated with common used spices, together with current typical individual studies on functional mechanism, in order to pave the way for the exploitation and development of new medicines derived from the chemical compounds of spice (such as, piperine, curcumin, geniposide, cinnamaldehyde, cinnamic acid, linalool, estragole, perillaldehyde, syringic acid, crocin).

Complementary Metal-Oxide-Silicon (CMOS)-Memristor Hybrid Nanoelectronics for Advanced Encryption Standard (AES) Encryption

DTIC Science & Technology

2016-04-01

with Al top electrodes and Cu bottom electrodes. ................... 9 Figure 4. SPICE netlist structure...memory elements play a part in logic gate. 4.4.2 Simulation SPICE Simulation Program for Integrated Circuits Emphasis ( SPICE ) is a general-purpose...analog circuit simulator that was developed at the Electronics Research Laboratory of the University of California, Berkeley [6]. In 1975, SPICE

21 CFR 158.170 - Frozen peas.

Code of Federal Regulations, 2010 CFR

2010-04-01

... flavors. (ii) Condiments such as spices and mint leaves. (iii) Dry nutritive carbohydrate sweeteners. (iv... condiment such as spices and mint leaves that characterizes the product, e.g., “Spice added”. Where a...

Work-related allergy and asthma in spice mill workers - The impact of processing dried spices on IgE reactivity patterns.

PubMed

van der Walt, Anita; Lopata, Andreas L; Nieuwenhuizen, Natalie E; Jeebhay, Mohamed F

2010-01-01

Three spice mill workers developed work-related allergy and asthma after prolonged exposure to high levels (>10 mg/m(3)) of inhalable spice dust. Patterns of sensitization to a variety of spices and putative allergens were identified. Work-related allergy and asthma were assessed on history, clinical evaluation, pulmonary function and fractional exhaled nitric oxide. Specific IgE reactivity to a range of common inhalant, food and spice allergens was evaluated using ImmunoCAP and allergen microarray. The presence of non-IgE-mediated reactions was determined by basophil stimulation (CAST-ELISA). Specific allergens were identified by immunoblotting to extracts of raw and dried processed garlic, onion and chili pepper. Asthma was confirmed in all 3 subjects, with work-related patterns prominent in worker 1 and 3. Sensitization to multiple spices and pollen was observed in both atopic workers 1 and 2, whereas garlic and chili pepper sensitization featured in all 3 workers. Microarray analysis demonstrated prominent profilin reactivity in atopic worker 2. Immunoblotting demonstrated a 50-kDa cross-reactive allergen in garlic and onion, and allergens of approximately 40 and 52 kDa in chili pepper. Dry powdered garlic and onion demonstrated greater IgE binding. This study demonstrated IgE reactivity to multiple spice allergens in workers exposed to high levels of inhalable spice dust. Processed garlic and onion powder demonstrated stronger IgE reactivity than the raw plant. Atopy and polysensitization to various plant profilins, suggesting pollen-food syndrome, represent additional risk factors for sensitizer-induced work-related asthma in spice mill workers. 2010 S. Karger AG, Basel.

Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts.

PubMed

Lu, Qing-Yi; Summanen, Paula H; Lee, Ru-Po; Huang, Jianjun; Henning, Susanne M; Heber, David; Finegold, Sydney M; Li, Zhaoping

2017-08-01

The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP-HPLC-DAD method and antioxidant capacity was determined by measuring colorimetrically the extent to scavenge ABTS radical cations. Effects of spice extracts on the viability of 88 anaerobic and facultative isolates from intestinal microbiota were determined by using Brucella agar plates containing serial dilutions of extracts. A total of 14 phenolic compounds, a piperine, cinnamic acid, and cinnamaldehyde were identified and quantitated. Spice extracts exhibited high antioxidant capacity that correlated with the total amount of major chemicals. All spice extracts, with the exception of turmeric, enhanced the growth of Bifidobacterium spp. and Lactobacillus spp. All spices exhibited inhibitory activity against selected Ruminococcus species. Cinnamon, oregano, and rosemary were active against selected Fusobacterium strains and cinnamon, rosemary, and turmeric were active against selected Clostridium spp. Some spices displayed prebiotic-like activity by promoting the growth of beneficial bacteria and suppressing the growth of pathogenic bacteria, suggesting their potential role in the regulation of intestinal microbiota and the enhancement of gastrointestinal health. The identification and quantification of spice-specific phytochemicals provided insight into the potential influence of these chemicals on the gut microbial communities and activities. Future research on the connections between spice-induced changes in gut microbiota and host metabolism and disease preventive effect in animal models and humans is needed. © 2017 The Authors. Journal of Food Science published by Wiley Periodicals, Inc. on behalf of Institute of Food Technologists.

21 CFR 170.60 - Nitrites and/or nitrates in curing premixes.

Code of Federal Regulations, 2010 CFR

2010-04-01

... additives when combined in curing premixes with spices and/or other flavoring or seasoning ingredients that... hydrolyzed vegetable protein), oleoresins of spices, soy products, and spice extractives. Such food additives...

Using the SPICE system to help plan and interpret space science observations

NASA Technical Reports Server (NTRS)

Acton, Charles H., Jr.

1993-01-01

A portable multimission information system named SPICE is used to assemble, archive, and provide easy user access to viewing geometry and other ancillary information needed by space scientists to interpret observations of bodies within our solar system. The modular nature of this system lends it to use in planning such observations as well. With a successful proof of concept on Voyager, the SPICE system has been adapted to the Magellan, Galileo and Mars Observer missions, and to a variety of ground based operations. Adaptation of SPICE for Cassini and the Russian Mars 94/96 projects is underway, and work on Cassini will follow, SPICE has been used to support observation planning for moving targets on the Hubble Space Telescope Project. Applications for SPICE on earth science, space physics and other astrophysics missions are under consideration.

Possible Role of Common Spices as a Preventive and Therapeutic Agent for Alzheimer's Disease.

PubMed

Mirmosayyeb, Omid; Tanhaei, Amirpouya; Sohrabi, Hamid R; Martins, Ralph N; Tanhaei, Mana; Najafi, Mohammad Amin; Safaei, Ali; Meamar, Rokhsareh

2017-01-01

For centuries, spices have been consumed as food additives or medicinal agents. However, there is increasing evidence indicating the plant-based foods in regular diet may lower the risk of neurodegenerative diseases including Alzheimer disease. Spices, as one of the most commonly used plant-based food additives may provide more than just flavors, but as agents that may prevent or even halt neurodegenerative processes associated with aging. In this article, we review the role and application of five commonly used dietary spices including saffron turmeric, pepper family, zingiber, and cinnamon. Besides suppressing inflammatory pathways, these spices may act as antioxidant and inhibit acetyl cholinesterase and amyloid β aggregation. We summarized how spice-derived nutraceuticals mediate such different effects and what their molecular targets might be. Finally, some directions for future research are briefly discussed.

Possible Role of Common Spices as a Preventive and Therapeutic Agent for Alzheimer's Disease

PubMed Central

Mirmosayyeb, Omid; Tanhaei, Amirpouya; Sohrabi, Hamid R.; Martins, Ralph N.; Tanhaei, Mana; Najafi, Mohammad Amin; Safaei, Ali; Meamar, Rokhsareh

2017-01-01

For centuries, spices have been consumed as food additives or medicinal agents. However, there is increasing evidence indicating the plant-based foods in regular diet may lower the risk of neurodegenerative diseases including Alzheimer disease. Spices, as one of the most commonly used plant-based food additives may provide more than just flavors, but as agents that may prevent or even halt neurodegenerative processes associated with aging. In this article, we review the role and application of five commonly used dietary spices including saffron turmeric, pepper family, zingiber, and cinnamon. Besides suppressing inflammatory pathways, these spices may act as antioxidant and inhibit acetyl cholinesterase and amyloid β aggregation. We summarized how spice-derived nutraceuticals mediate such different effects and what their molecular targets might be. Finally, some directions for future research are briefly discussed. PMID:28250905

A High Antioxidant Spice Blend Attenuates Postprandial Insulin and Triglyceride Responses and Increases Some Plasma Measures of Antioxidant Activity in Healthy, Overweight Men123

PubMed Central

Skulas-Ray, Ann C.; Kris-Etherton, Penny M.; Teeter, Danette L.; Chen, C-Y. Oliver; Vanden Heuvel, John P.; West, Sheila G.

2011-01-01

There is much interest in the potential of dietary antioxidants to attenuate in vivo oxidative stress, but little characterization of the time course of plasma effects exists. Culinary spices have demonstrated potent in vitro antioxidant properties. The objective of this study was to examine whether adding 14 g of a high antioxidant spice blend to a 5060-kJ (1200 kcal) meal exerted significant postprandial effects on markers of plasma antioxidant status and metabolism. Healthy overweight men (n = 6) consumed a control and spiced meal in a randomized crossover design with 1 wk between testing sessions. Blood was sampled prior to the meal and at 30-min intervals for 3.5 h (total of 8 samples). Mixed linear models demonstrated a treatment × time interaction (P < 0.05) for insulin and TG, corresponding with 21 and 31% reductions in postprandial levels with the spiced meal, respectively. Adding spices to the meal significantly increased the ferric reducing antioxidant power, such that postprandial increases following the spiced meal were 2-fold greater than after the control meal (P = 0.009). The hydrophilic oxygen radical absorbance capacity (ORAC) of plasma also was increased by spices (P = 0.02). There were no treatment differences in glucose, total thiols, lipophilic ORAC, or total ORAC. The incorporation of spices into the diet may help normalize postprandial insulin and TG and enhance antioxidant defenses. PMID:21697300

Tripping with Synthetic Cannabinoids ("Spice"): Anecdotal and Experimental Observations in Animals and Man.

PubMed

Järbe, Torbjörn U C; Raghav, Jimit Girish

2017-01-01

The phenomenon of consuming synthetic cannabinoids ("Spice") for recreational purposes is a fairly recent trend. However, consumption of cannabis dates back millennia, with numerous accounts written on the experience of its consumption, and thousands of scientific reports published on the effects of its constituents in laboratory animals and humans. Here, we focus on consolidating the scientific literature on the effects of "Spice" compounds in various behavioral assays, including assessing abuse liability, tolerance, dependence, withdrawal, and potential toxicity. In most cases, the behavioral effects of "Spice" compounds are compared with those of Δ 9 -tetrahydrocannabinol. Methodological aspects, such as modes of administration and other logistical issues, are also discussed. As the original "Spice" molecules never were intended for human consumption, scientifically based information about potential toxicity and short- and long-term behavioral effects are very limited. Consequently, preclinical behavioral studies with "Spice" compounds are still in a nascent stage. Research is needed to address the addiction potential and other effects, including propensity for producing tissue/organ toxicity, of these synthetic cannabimimetic "Spice" compounds.

21 CFR 133.193 - Spiced, flavored standardized cheeses.

Code of Federal Regulations, 2010 CFR

2010-04-01

... cheese shall contain one or more safe and suitable spices and/or flavorings, in such proportions as are... flavor and/or spice that characterizes the food, in the manner prescribed in § 101.22 of this chapter...

10. THIRD FLOOR COFFEE AND SPICE MILLING ROOM (NOW TIRE ...

Library of Congress Historic Buildings Survey, Historic Engineering Record, Historic Landscapes Survey

10. THIRD FLOOR COFFEE AND SPICE MILLING ROOM (NOW TIRE STORAGE), LOOKING TOWARD ELEVATOR HALL. VIEW TO NORTHWEST. - Commercial & Industrial Buildings, McFadden Coffee & Spice Company, Factory & Warehouse, 145 First Street, Dubuque, Dubuque County, IA

Alcoholic extraction enables EPR analysis to characterize radiation-induced cellulosic signals in spices.

PubMed

Ahn, Jae-Jun; Sanyal, Bhaskar; Akram, Kashif; Kwon, Joong-Ho

2014-11-19

Different spices such as turmeric, oregano, and cinnamon were γ-irradiated at 1 and 10 kGy. The electron paramagnetic resonance (EPR) spectra of the nonirradiated samples were characterized by a single central signal (g = 2.006), the intensity of which was significantly enhanced upon irradiation. The EPR spectra of the irradiated spice samples were characterized by an additional triplet signal at g = 2.006 with a hyperfine coupling constant of 3 mT, associated with the cellulose radical. EPR analysis on various sample pretreatments in the irradiated spice samples demonstrated that the spectral features of the cellulose radical varied on the basis of the pretreatment protocol. Alcoholic extraction pretreatment produced considerable improvements of the EPR signals of the irradiated spice samples relative to the conventional oven and freeze-drying techniques. The alcoholic extraction process is therefore proposed as the most suitable sample pretreatment for unambiguous detection of irradiated spices by EPR spectroscopy.

Advances in SPICE Support of Planetary Science

NASA Technical Reports Server (NTRS)

Acton, C. H.

2013-01-01

SPICE is the de facto international standard for determining the geometric conditions-parameters such as altitude, lighting angles, and LAT/LON coverage of an instrument footprint-pertaining to scientific observations acquired by instruments on board robotic spacecraft. This system, comprised of data and allied software, is used for planning science observations and for analyzing the data returned from those observations. Use of SPICE is not a NASA requirement but is recommended by NASA's Planetary Data System and by the International Planetary Data Alliance. Owing in part to its reliability, stability, portability and user support, the use of SPICE has spread to many national space agencies, including those of the U.S., Europe (ESA), Japan, Russia and India. SPICE has been in use since the Magellan mission to Venus and so has many well-known capabilities. But the NAIF Team responsible for implementing SPICE continues to add new features; this presentation describes a number of these.

Spice allergy.

PubMed

Chen, James L; Bahna, Sami L

2011-09-01

To provide a review on spice allergy and its implementation in clinical practice. PubMed searches were performed using spice allergy as the keyword for original and review articles. Selected references were also procured from the reviewed articles' references list. Articles were selected based on their relevance to the topic. Spices are available in a large variety and are widely used, often as blends. Spice allergy seems to be rare, reportedly affecting between 4 and 13 of 10,000 adults and occurring more often in women because of cosmetic use. No figures were available on children. Most spice allergens are degraded by digestion; therefore, IgE sensitization is mostly through inhalation of cross-reacting pollens, particularly mugwort and birch. The symptoms are more likely to be respiratory when exposure is by inhalation and cutaneous if by contact. Studies on skin testing and specific IgE assays are limited and showed low reliability. The diagnosis primarily depends on a good history taking and confirmation with oral challenge. The common use of spice blends makes identifying the particular offending component difficult, particularly because their components are inconsistent. Spices are widely used and contain multiple allergens, yet spice allergy is probably markedly underdiagnosed. There is a need for reliable skin testing extracts and serum specific IgE assays. Currently, the diagnosis depends on a good history taking and well-designed titrated challenge testing. Until immunotherapy becomes developed, treatment is strict avoidance, which may be difficult because of incomplete or vague labeling. Copyright © 2011 American College of Allergy, Asthma & Immunology. Published by Elsevier Inc. All rights reserved.

Oxygen-isotope trends and seawater temperature changes across the Late Cambrian Steptoean positive carbon-isotope excursion (SPICE event)

USGS Publications Warehouse

Elrick, M.; Rieboldt, S.; Saltzman, M.; McKay, R.M.

2011-01-01

The globally recognized Late Cambrian Steptoean positive C-isotope excursion (SPICE) is characterized by a 3???-5??? positive ??13C shift spanning <4 m.y. Existing hypotheses suggest that the SPICE represents a widespread ocean anoxic event leading to enhanced burial/preservation of organic matter (Corg) and pyrite. We analyzed ??18O values of apatitic inarticulate brachiopods from three Upper Cambrian successions across Laurentia to evaluate paleotemperatures during the SPICE. ??18O values range from ~12.5??? to 16.5???. Estimated seawater temperatures associated with the SPICE are unreasonably warm, suggesting that the brachiopod ??18O values were altered during early diagenesis. Despite this, all three localities show similar trends with respect to the SPICE ??13C curve, suggesting that the brachiopod apatite preserves a record of relative ??18O and temperature changes. The trends include relatively high ??18O values at the onset of the SPICE, decreasing and lowest values during the main event, and an increase in values at the end of the event. The higher ??18O values during the global extinction at the onset of the SPICE suggests seawater cooling and supports earlier hypotheses of upwelling of cool waters onto the shallow shelf. Decreasing and low ??18O values coincident with the rising limb of the SPICE support the hypothesis that seawater warming and associated reduced thermohaline circulation rates contributed to decreased dissolved O2 concentrations, which enhanced the preservation/burial of Corg causing the positive ??13C shift. ?? 2011 Geological Society of America.

Survey Probe Infrared Celestial Experiment (SPICE).

DTIC Science & Technology

1985-01-01

amplitude modulation (PAM) Word clock Bit clock 3.1.2.3.2 Each signal shall be buffered and short- circuit proofed and capable of delivering a signal...TABLE OF CONTENTS I Appendix A I SPICE II Electronic Test Report Appendix B VC409-OOOl Pulse Code Modulator Specification - SPICE I VC409-OOOl-21 Pulse...Code Modulator Specification - SPICE II Appendix C - Specifications AA0209-103 Evacuation AA0209-104 Cryogen Filling AA0209-105 Leak Rate AA0209-106

Prevalence of Salmonella in 11 Spices Offered for Sale from Retail Establishments and in Imported Shipments Offered for Entry to the United States.

PubMed

Zhang, Guodong; Hu, Lijun; Pouillot, Régis; Tatavarthy, Aparna; Doren, Jane M Van; Kleinmeier, Daria; Ziobro, George C; Melka, David; Wang, Hua; Brown, Eric W; Strain, Errol; Bunning, Vincent K; Musser, Steven M; Hammack, Thomas S

2017-10-04

The U.S. Food and Drug Administration conducted a survey to evaluate Salmonella prevalence and aerobic plate counts in packaged (dried) spices offered for sale at retail establishments in the United States. The study included 7,250 retail samples of 11 spice types that were collected during November 2013 to September 2014 and October 2014 to March 2015. No Salmonella-positive samples (based on analysis of 125 g) were found among retail samples of cumin seed (whole or ground), sesame seed (whole, not roasted or toasted, and not black), and white pepper (ground or cracked), for prevalence estimates of 0.00% with 95% Clopper and Pearson's confidence intervals of 0.00 to 0.67%, 0.00 to 0.70%, and 0.00 to 0.63%, respectively. Salmonella prevalence estimates (confidence intervals) for the other eight spice types were 0.19% (0.0048 to 1.1%) for basil leaf (whole, ground, crushed, or flakes), 0.24% (0.049 to 0.69%) for black pepper (whole, ground, or cracked), 0.56% (0.11 to 1.6%) for coriander seed (ground), 0.19% (0.0049 to 1.1%) for curry powder (ground mixture of spices), 0.49% (0.10 to 1.4%) for dehydrated garlic (powder, granules, or flakes), 0.15% (0.0038 to 0.83%) for oregano leaf (whole, ground, crushed, or flakes), 0.25% (0.03 to 0.88%) for paprika (ground or cracked), and 0.64% (0.17 to 1.6%) for red pepper (hot red pepper, e.g., chili, cayenne; ground, cracked, crushed, or flakes). Salmonella isolates were serotyped, and genomes were sequenced. Samples of these same 11 spice types were also examined from shipments of imported spices offered for entry to the United States from 1 October 2011 to 30 September 2015. Salmonella prevalence estimates (based on analysis of two 375-g composite samples) for shipments of imported spices were 1.7 to 18%. The Salmonella prevalence estimates for spices offered for sale at retail establishments for all of the spice types except dehydrated garlic and basil were significantly lower than estimates for shipments of imported spice offered for entry.

Ozone in the food industry: Principles of ozone treatment, mechanisms of action, and applications: An overview.

PubMed

Brodowska, Agnieszka Joanna; Nowak, Agnieszka; Śmigielski, Krzysztof

2017-04-10

The food contamination issue requires continuous control of food at each step of the production process. High quality and safety of products are equally important factors in the food industry. They may be achieved with several, more or less technologically advanced methodologies. In this work, we review the role, contribution, importance, and impact of ozone as a decontaminating agent used to control and eliminate the presence of microorganisms in food products as well as to extend their shelf-life and remove undesirable odors. Several researchers have been focusing on the ozone's properties and applications, proving that ozone treatment technology can be applied to all types of foods, from fruits, vegetables, spices, meat, and seafood products to beverages. A compilation of those works, presented in this review, can be a useful tool for establishing appropriate ozone treatment conditions, and factors affecting the improved quality and safety of food products. A critical evaluation of the advantages and disadvantages of ozone in the context of its application in the food industry is presented as well.

Acridone alkaloids with cytotoxic and antimalarial activities from Zanthoxylum simullans Hance

PubMed Central

Wang, Chao; Wan, Jinfu; Mei, Zhinan; Yang, Xinzhou

2014-01-01

Background: Zanthoxylum simullans Hance is a popular natural spice belonging to the Rutaceae family and it is one of the common prescribed herbs in traditional Chinese medicine. Materials and Methods: The chemical constituents were mainly isolated and purified by silica gel column chromatography and semi-preparative High Performance Liquid Chromatography. Their structures were identified by comparing the spectral data with those reported in the literature. Cytotoxic activities for the isolated acridone alkaloids were evaluated against two prostate cancer cell lines PC-3M and Lymph Node Carcinoma of Prostate (LNCaP), and their antimalarial activities were tested against two different strains of the parasite Plasmodium falciparum 3D7, and Dd2. Results: The root bark MeOH extract of Z. simullans Hance afforded β-sitosterol, 4-methoxy benzoic acid, daucosterol, and five acridone alkaloids, normelicopidine, normelicopine, melicopine, melicopidine, and melicopicine. All five acridone alkaloids were isolated from this plant for the first time and exhibited certain cytotoxic and antimalarial activities in vitro. Conclusion: Normelicopidine was the most active against PC-3M, LNCaP and Dd2 with IC50 values of 12.5, 21.1, and 18.9 ug/mL respectively. PMID:24696549

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties.

PubMed

Reboredo-Rodríguez, Patricia; Figueiredo-González, María; González-Barreiro, Carmen; Simal-Gándara, Jesús; Salvador, María Desamparados; Cancho-Grande, Beatriz; Fregapane, Giuseppe

2017-03-20

Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food-as stated by the European Food Safety Authority (EFSA)-due to its content in healthy compounds. The daily intake of endogenous bioactive phenolics from virgin olive oil is variable due to the influence of multiple agronomic and technological factors. Thus, a good strategy to ensure an optimal intake of polyphenols through habitual diet would be to produce enriched virgin olive oil with well-known bioactive polyphenols. Different sources of natural biological active substances can be potentially used to enrich virgin olive oil (e.g., raw materials derived from the same olive tree, mainly olive leaves and pomaces, and/or other compounds from plants and vegetables, mainly herbs and spices). The development of these functional olive oils may help in prevention of chronic diseases (such as cardiovascular diseases, immune frailty, ageing disorders and degenerative diseases) and improving the quality of life for many consumers reducing health care costs. In the present review, the most relevant scientific information related to the development of enriched virgin olive oil and their positive human health effects has been collected and discussed.

Anti-angiogenic effects and mechanisms of zerumin A from Alpinia caerulea.

PubMed

He, Zhi-Heng; Gilli, Christian; Yue, Grace Gar-Lee; Lau, Clara Bik-San; Greger, Harald; Brecker, Lothar; Ge, Wei; But, Paul Pui-Hay

2012-05-01

Alpinia caerulea (R.Br.) Bentham, a perennial herb growing in tropical and subtropical Australia, is used as a flavouring spice and a ginger substitute. Its fruit has been used as indigenous food among the aboriginal Australians; 95% ethanol extracts of the dried fruits, leaves, rhizomes and roots of this plant were investigated in a zebrafish model by quantitative endogenous alkaline phosphatase assay. Only the fruit extract showed potential anti-angiogenic effect, inhibiting vessel formation by 25% at 20μg/ml. Two diterpenoids were isolated and identified as zerumin A and (E)-8(17),12-labdadiene-15,16-dial. Zerumin A, which had mainly accumulated in the fruits and bearing a carboxylic group, could dose-dependently inhibit vessel formation, in both wild-type and Tg(fli1a:EGFP)y1 zebrafish embryos. The semi-quantitative reverse transcription polymerase chain reaction assay on wild type zebrafish embryos suggested that zerumin A affected multiple molecular targets related to angiogenesis. Further investigation, by human umbilical vein endothelial cell assays, revealed that zerumin A specifically inhibited the proliferation and migration steps, to prevent angiogenesis progress. Copyright © 2011 Elsevier Ltd. All rights reserved.

State of the Art on Functional Virgin Olive Oils Enriched with Bioactive Compounds and Their Properties

PubMed Central

Reboredo-Rodríguez, Patricia; Figueiredo-González, María; González-Barreiro, Carmen; Simal-Gándara, Jesús; Salvador, María Desamparados; Cancho-Grande, Beatriz; Fregapane, Giuseppe

2017-01-01

Virgin olive oil, the main fat of the Mediterranean diet, is per se considered as a functional food—as stated by the European Food Safety Authority (EFSA)—due to its content in healthy compounds. The daily intake of endogenous bioactive phenolics from virgin olive oil is variable due to the influence of multiple agronomic and technological factors. Thus, a good strategy to ensure an optimal intake of polyphenols through habitual diet would be to produce enriched virgin olive oil with well-known bioactive polyphenols. Different sources of natural biological active substances can be potentially used to enrich virgin olive oil (e.g., raw materials derived from the same olive tree, mainly olive leaves and pomaces, and/or other compounds from plants and vegetables, mainly herbs and spices). The development of these functional olive oils may help in prevention of chronic diseases (such as cardiovascular diseases, immune frailty, ageing disorders and degenerative diseases) and improving the quality of life for many consumers reducing health care costs. In the present review, the most relevant scientific information related to the development of enriched virgin olive oil and their positive human health effects has been collected and discussed. PMID:28335517

Insulin-like biological activity of culinary and medicinal plant aqueous extracts in vitro.

PubMed

Broadhurst, C L; Polansky, M M; Anderson, R A

2000-03-01

To evaluate the possible effects on insulin function, 49 herb, spice, and medicinal plant extracts were tested in the insulin-dependent utilization of glucose using a rat epididymal adipocyte assay. Cinnamon was the most bioactive product followed by witch hazel, green and black teas, allspice, bay leaves, nutmeg, cloves, mushrooms, and brewer's yeast. The glucose oxidation enhancing bioactivity was lost from cinnamon, tea, witch hazel, cloves, bay leaf and allspice by poly(vinylpyrrolidone) (PVP) treatment, indicating that the active phytochemicals are likely to be phenolic in nature. The activity of sage, mushrooms, and brewers's yeast was not removed by PVP. Some products such as Korean ginseng, flaxseed meal, and basil have been reported to be effective antidiabetic agents; however, they were only marginally active in our assay. Our technique measures direct stimulation of cellular glucose metabolism, so it may be that the active phytochemicals in these plants improve glucose metabolism via other mechanisms or that this in vitro screening is not a reliable predictor of hypoglycemic effects in vivo for some products. In summary, the positive effects of specific plant extracts on insulin activity suggest a possible role of these plants in improving glucose and insulin metabolism.

Dietary Amelioration of Helicobacter Infection

PubMed Central

Fahey, Jed W.; Stephenson, Katherine K.; Wallace, Alison J.

2015-01-01

We review herein the basis for using dietary components to treat and/or prevent Helicobacter pylori infection, with emphasis on: (a) work reported in the last decade, (b) dietary components for which there is mechanism-based plausibility, and (c) components for which clinical results on H. pylori amelioration are available. There is evidence that a diet-based treatment may reduce the levels and/or the virulence of H. pylori colonization without completely eradicating the organism in treated individuals. This concept was endorsed a decade ago by the participants in a small international consensus conference held in Honolulu, Hawaii, USA, and interest in such a diet-based approach has increased dramatically since then. This approach is attractive in terms of cost, treatment, tolerability and cultural acceptability. This review therefore highlights specific foods, food components, and food products, grouped as follows: bee products (e.g. honey and propolis), probiotics, dairy products, vegetables, fruits, oils, essential oils, and herbs, spices and other plants. A discussion of the small number of clinical studies that are available is supplemented by supportive in vitro and animal studies. This very large body of in vitro and pre-clinical evidence must now be followed up with rationally designed, unambiguous human trials. PMID:25799054

Rosmarinic acid content in antidiabetic aqueous extract of Ocimum canum sims grown in Ghana.

PubMed

Berhow, Mark A; Affum, Andrews Obeng; Gyan, Ben A

2012-07-01

Rosmarinic acid (RA) is an important antioxidant polyphenol that is found in a variety of spices and herbs, including Ocimum canum Sims (locally called eme or akokobesa in Ghana). Aqueous extracts from the leaves of O. canum are used as an antidiabetic herbal medicine in Ghana. Analytical thin-layer chromatography was used to examine the composition of the polyphenols in leaf extracts. The polyphenol content in the aqueous and methanol extracts from the leaf, as determined by the Folin-Ciocalteu method, were 314 and 315 mg gallic acid equivalent/g leaf sample, respectively. The total flavonoid concentration as determined by the aluminum(III) chloride method was 135 mg catechin equivalent/g leaf sample. High-performance liquid chromatography coupled to an electrospray Quadrupole time-of-flight mass spectrometer was also used to determine the polyphenol fingerprint profile in the leaf extracts of O. canum. Although the average RA concentration in the O. canum leaf extracts from Ghana was 1.69 mg/g dry weight (reported values range from 0.01 to 99.62 mg/g dry weight), this polyphenol was still a prominent peak in addition to caffeic acid derivatives.

Decrease of postprandial endothelial dysfunction by spice mix added to high-fat hamburger meat in men with Type 2 diabetes mellitus.

PubMed

Li, Z; Henning, S M; Zhang, Y; Rahnama, N; Zerlin, A; Thames, G; Tseng, C H; Heber, D

2013-05-01

Consumption of a high-fat diet has been demonstrated to promote endothelial dysfunction, possibly through an increase in lipid peroxidation and decrease in serum nitric oxide. The present study was designed to investigate whether consumption of a hamburger cooked with a polyphenol-rich spice mixture will reduce postprandial lipid oxidation and endothelial dysfunction in men with Type 2 diabetes. Twenty-two subjects consumed burgers cooked with salt only (control burger) or with salt and spice mix (spice burger) in randomized order. The postprandial concentration of urinary malondialdehyde and nitrate/nitrite as well as the peripheral arterial tonometry score were determined. Eighteen subjects completed the study. Postprandial serum glucose, insulin and triglyceride concentrations were similar in all subjects after control burger or spice burger consumption. Urine malondialdehyde excretion in mmol/g creatinine was reduced by 31% (P < 0.001) after consuming the spice burger compared with the control burger. Two hours after consumption of the burgers, the peripheral arterial tonometry score was significantly different between control burger consumption (-9.7 ± 21.5%) and spice burger consumption (+18.0 ± 42.4%) (P = 0.025). Mean urinary nitrate/nitrite concentrations in urine collected during the 6 h after consumption of the control burger was 9.09 ± 5.7 mmol/g creatinine, but 12.37 ± 7.00 mmol/g creatinine after the spice burger (P = 0.053). Adding a spice mix to hamburger meat prior to cooking resulted in a reduction in urinary malondialdehyde, an increase in urinary nitrate/nitrite and improvement of postprandial endothelial dysfunction in men with Type 2 diabetes. Therefore, cooking a hamburger with a polyphenol-rich spice mixture may lead to potential cardiovascular benefits in patients with Type 2 diabetes mellitus. © 2013 The Authors. Diabetic Medicine © 2013 Diabetes UK.

Contamination of common spices in Saudi Arabia markets with potential mycotoxin-producing fungi

PubMed Central

Hashem, Mohamed; Alamri, Saad

2010-01-01

Fifteen spices obtained from common markets were examined for their mould profile. A total of 520 fungal isolates, representing 57 species, were recovered and identified from dried and ground spice samples on three different media using standard dilution plate method. The most heavily contaminated spice samples examined were observed in ginger in order of magnitude of 5325–6800 cfu/g. The most predominant fungal genera encountered were Aspergillus, Penicillium, and Rhizopus. Relative occurrence values of taxa disclosed ranged between 80% for Aspergillusflavus, Aspergillusniger and Penicilliumarenicola, and 10% for some species. Samples obtained from sumac encountered very rare colony counts indicating its antifungal prosperities. The present magnitude of contamination and spectra of mycobiota approximate those reported for similar spice samples. Several potentially mycotoxigenic fungi were isolated from the majority of samples. The present study attracts the attention to potential risk for mycotoxins contamination may be caused as a result of using these spices, especially in great quantities. The study strongly recommends reduction in application of heavily contaminated spices like ginger in food processing and using some others like clove and sumac due to their antimicrobial properties. PMID:23961074

Investigations on the detection of irradiated food by measuring the viscosity of suspended spices and dried vegetables

NASA Astrophysics Data System (ADS)

Heide, L.; Nürnberger, E.; Bögl, K. W.

Studies on the viscosity behavior were performed with 20 different spices or dried vegetables. In nine spices (cinnamon, ginger, mustard seed, celery, onions, shallots, lemon peel, black and white pepper) differences between unirradiated and irradiated samples were observed. Further lots were investigated to estimate the variations of viscosity depending on the origin of the samples. Additional storage experiments showed that measuring the viscosity may be a simple method to identify some radiation treated spices even after years.

Antimicrobial activity of spices.

PubMed

Arora, D S; Kaur, J

1999-08-01

Spices have been shown to possess medicinal value, in particular, antimicrobial activity. This study compares the sensitivity of some human pathogenic bacteria and yeasts to various spice extracts and commonly employed chemotherapeutic substances. Of the different spices tested only garlic and clove were found to possess antimicrobial activity. The bactericidal effect of garlic extract was apparent within 1 h of incubation and 93% killing of Staphylococcus epidermidis and Salmonella typhi was achieved within 3 h. Yeasts were totally killed in 1 h by garlic extract but in 5 h with clove. Some bacteria showing resistance to certain antibiotics were sensitive to extracts of both garlic and clove. Greater anti-candidal activity was shown by garlic than by nystatin. Spices might have a great potential to be used as antimicrobial agents.

The behavioral profile of spice and synthetic cannabinoids in humans.

PubMed

Müller, Helge H; Kornhuber, Johannes; Sperling, Wolfgang

2016-09-01

The use of synthetic cannabinoids (spice) is increasing. The number of descriptions of (new) clinical side effects is also increasing. We screened relevant publications for articles about spice with a focus on the clinical manifestations of the use of this drug. Spice creates diffuse psychiatric and somatic effects that are only partially similar to those of natural cannabinoids. Most of the observed effects are related to sympathomimetic-cardiac effects and neuropsychiatric manifestations. Clinical treatment is primarily based on intensive apparative and laboratory monitoring and supportive therapy. Because the exact active ingredients of spice are often difficult to determine with standard specific toxicology testing, the assessment and analysis of consumed substances by specialized laboratories is recommended. Copyright © 2015 Elsevier Inc. All rights reserved.

Spice allergy in celery-sensitive patients.

PubMed

Stäger, J; Wüthrich, B; Johansson, S G

1991-08-01

Scratch tests (SCT) with powdered commercial spices were performed in 70 patients with positive skin tests to birch and/or mugwort pollens and celery. Positive SCT to aniseed, fennel, coriander and cumin--all from the same botanical family (Apiaceae) as celery--were observed in more than 24 patients. Spices from unrelated families (red pepper, white pepper, ginger, nutmeg, cinnamon) elicited positive immediate skin test reactions only in three of 11 patients. Specific serum IgE to spices (determined in 41 patients with positive RAST to celery) up to class 3 were seen especially in patients with celery-mugwort or celery-birch-mugwort association, and concerned various botanical families. Celery-birch association pattern was linked to positive reactions (RAST classes 1-2) to spices from the Apiaceae family only.

40 CFR 407.81 - Specialized definitions.

Code of Federal Regulations, 2010 CFR

2010-07-01

... sauces (prepared from items such as dairy products, starches, sugar, tomato sauce and concentrate, spices... ingredients, or gum and starch combinations to which certain colorings, spices, and flavorings have been added... products, eggs, flours, starches, vegetables, spices, and other similar raw ingredients into a variety of...

40 CFR 407.81 - Specialized definitions.

Code of Federal Regulations, 2012 CFR

2012-07-01

... sauces (prepared from items such as dairy products, starches, sugar, tomato sauce and concentrate, spices... ingredients, or gum and starch combinations to which certain colorings, spices, and flavorings have been added... products, eggs, flours, starches, vegetables, spices, and other similar raw ingredients into a variety of...

40 CFR 407.81 - Specialized definitions.

Code of Federal Regulations, 2013 CFR

2013-07-01

... sauces (prepared from items such as dairy products, starches, sugar, tomato sauce and concentrate, spices... ingredients, or gum and starch combinations to which certain colorings, spices, and flavorings have been added... products, eggs, flours, starches, vegetables, spices, and other similar raw ingredients into a variety of...

40 CFR 407.81 - Specialized definitions.

Code of Federal Regulations, 2014 CFR

2014-07-01

... sauces (prepared from items such as dairy products, starches, sugar, tomato sauce and concentrate, spices... ingredients, or gum and starch combinations to which certain colorings, spices, and flavorings have been added... products, eggs, flours, starches, vegetables, spices, and other similar raw ingredients into a variety of...

Antioxidant activity of spice extracts in a liposome system and in cooked pork patties and the possible mode of action.

PubMed

Kong, Baohua; Zhang, Huiyun; Xiong, Youling L

2010-08-01

Three experiments were conducted to assess the antioxidant efficacy of spice extracts in cooked meat. In experiment 1, antioxidant activity of 13 common spice extracts was screened in a liposome system. Six of the extracts (clove, rosemary, cassia bark, liquorice, nutmeg, and round cardamom), identified to have the greatest total phenolic contents, were strongly inhibitory of TBARS formation. In experiment 2, 2,2-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing power, and metal chelation of these six spice extracts were evaluated. Clove exhibited the greatest reducing power, and all had strong DPPH scavenging activity. In experiment 3, clove, rosemary, and cassia bark extracts were further tested for in situ antioxidant efficacy. Cooked pork patties containing these spice extracts had markedly reduced TBARS formation and off-flavour scores but a more stable red colour, during storage. The results demonstrated strong potential of spice extracts as natural antioxidants in cooked pork products. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

A simple method for identification of irradiated spices

NASA Astrophysics Data System (ADS)

Behere, Arun; Desai, S. R. Padwal; Rao, S. M. D.; Nair, P. M.

Thermoluminescence (TL) properties of curry powder, a salt containing spice mixture, and three different ground spices, viz. chilli, turmeric and pepper, were compared with TL of table salt. The spices other than curry powder, did not exhibit characteristic TL in the absence of salt. Therefore studies were initiated to develop a simple and reliable method using common salt for distinguishing irradiated spices (10 kGy) from unirradiated ones under normal conditions of storage. Common salt exhibited a characteristic TL glow at 170°C. However, when present in curry powder, the TL glow of salt showed a shift to 208°C. It was further observed that upon storage up to 6 months, the TL of irradiated curry powder retained about 10% of the original intensity and still could be distinguished from the untreated samples. From our results it is evident that common salt could be used as an indicator either internally or externally in small sachets for incorporating into prepacked spices.

Identification of low amount of irradiated spices (red pepper, garlic, ginger powder) with luminescence analysis

NASA Astrophysics Data System (ADS)

Kim, Byeong-Keun; Akram, Kashif; Kim, Cheong-Tae; Kang, Na-Roo; Lee, Jin-Won; Ryang, Jun-Hwan; Kwon, Joong-Ho

2012-08-01

For the identification of irradiated food, current analysis methods have limitations regarding presence and stability of radiation-induced markers. In this study, different spice blends with small quantity of different irradiated (0, 1 and 10 kGy) spice powders, such as red pepper, garlic or ginger, were investigated using PSL and TL techniques. In PSL-based screening analysis, the spice blends containing 10% of irradiated materials (1 or 10 kGy) were determined as intermediate or positive. In TL results, the blends containing 1% of 1 or 10 kGy-irradiated spices showed the typical TL glow curves that could be interpreted as positive. The blends with irradiated garlic powder provided more good results where identification was possible at 0.5% mixing of irradiated sample. However, the TL ratios of all spice blends were <0.1 and only TL glow curve shape and intensity may be used to discriminate the samples having irradiated component.

Fat digestion and absorption in spice-pretreated rats.

PubMed

Prakash, Usha N S; Srinivasan, Krishnapura

2012-02-01

A few common spices are known to stimulate secretion of bile with higher amount of bile acids which play a major role in digestion and absorption of dietary lipids. It would be appropriate to verify if these spices enable efficient digestion and absorption during high-fat intake. In this context, dietary ginger (0.05%), piperine (0.02%), capsaicin (0.015%), and curcumin (0.5%) were examined for their influence on bile secretion, digestive enzymes of pancreas and absorption of dietary fat in high-fat (30%) fed Wistar rats for 8 weeks. These spices enhanced the activity of pancreatic lipase, amylase, trypsin and chymotrypsin by 22-57%, 32-51%, 63-81% and 12-38%, respectively. Dietary intake of spices along with high-fat enhanced fat absorption. These dietary spices increased bile secretion with higher bile acid content. Stimulation of lipid mobilisation from adipose tissue was suggested by the decrease in perirenal adipose tissue weight by dietary capsaicin and piperine. This was also accompanied by prevention of the accumulation of triglyceride in liver and serum in high-fat fed rats. Activities of key lipogenic enzymes in liver were reduced which was accompanied by an increased activity of hormone-sensitive lipase. Thus, dietary ginger and other spice compounds enhance fat digestion and absorption in high-fat fed situation through enhanced secretion of bile salts and a stimulation of the activity pancreatic lipase. At the same time, the energy expenditure is facilitated by these spices to prevent the accumulation of absorbed fat. Copyright © 2011 Society of Chemical Industry.

Measurement of spices and seasonings in India: Opportunities for cancer epidemiology and prevention

PubMed Central

Ferrucci, Leah M.; Daniel, Carrie R.; Kapur, Kavita; Chadha, Puneet; Shetty, Hemali; Graubard, Barry I.; George, Preethi S.; Osborne, Whitney; Yurgalevitch, Susan; Devasenapathy, Niveditha; Chatterjee, Nilanjan; Prabhakaran, Dorairaj; Gupta, Prakash C.; Mathew, Aleyamma; Sinha, Rashmi

2011-01-01

Bioactive components of many foods added during cooking have potential antioxidant, anti-inflammatory, antimicrobial, antibacterial and chemopreventive properties. However, epidemiologic studies generally do not collect detailed information on these items which include spices, chilies, coconuts, garlic, onions, and oils. Since India has some of the highest spice consumption in the world, we developed a computer-based food preparer questionnaire to estimate per capita consumption of 19 spices, chilies, coconuts, garlic, onions, and 13 cooking oils among 3,625 participants in the India Health Study, a multicenter pilot study in three regions of India. We observed notable regional differences in consumption of spices, chilies, coconut, garlic, and onions. In Trivandrum, over 95 percent of the participants consumed 12 different spices, while in New Delhi and Mumbai, 95 percent of participants consumed only four and five spices, respectively. Cooking oil use also varied, as ghee was most common in New Delhi (96.8%) followed by mustard seed oil (78.0%), while in Trivandrum the primary oil was coconut (88.5%) and in Mumbai it was peanut (68.5%). There was some variation in consumption by education, income, and religion. Using a novel method for assessing food items primarily added during cooking, we successfully estimated per capita consumption within an epidemiologic study. Based on basic science research and suggestive ecologic level data on cancer incidence and spice consumption, improving epidemiologic assessment of these potentially chemopreventive food items may enhance our understanding of diet and cancer risk. PMID:21338207

Spicing thing up: Synthetic cannabinoids

PubMed Central

Spaderna, Max; Addy, Peter H; D’Souza, Deepak Cyril

2013-01-01

Rationale Recently, products containing synthetic cannabinoids, collectively referred to as Spice, are increasingly being used recreationally. Objectives The availability, acute subjective effects—including self-reports posted on Erowid—laboratory detection, addictive potential, and regulatory challenges of the Spice phenomenon are reviewed. Results Spice is sold under the guise of potpourri or incense. Unlike THC, the synthetic cannabinoids present in Spice are high-potency, high-efficacy, cannabinoid-receptor full agonists. Since standard urine toxicology does not test for the synthetic cannabinoids in Spice, it is often used by those who want to avoid detection of drug use. These compounds have not yet been subjected to rigorous testing in humans. Acute psychoactive effects include changes in mood, anxiety, perception, thinking, memory, and attention. Adverse effects include anxiety, agitation, panic, dysphoria, psychosis, and bizarre behavior. Psychosis outcomes associated with Spice provide additional data linking cannabinoids and psychosis. Adverse events necessitating intervention by Poison Control Centers, law enforcement, emergency responders, and hospitals are increasing. Despite statutes prohibiting the manufacture, distribution, and sale of Spice products, manufacturers are replacing banned compounds with newer synthetic cannabinoids that are not banned. Conclusions There is an urgent need for better research on the effects of synthetic cannabinoids to help clinicians manage adverse events and to better understand cannabinoid pharmacology in humans. The reported psychosis outcomes associated with synthetic cannabinoids contribute to the ongoing debate on the association between cannabinoids and psychosis. Finally, drug-detection tests for synthetic cannabinoids need to become clinically available. PMID:23836028

Measurement of spices and seasonings in India: opportunities for cancer epidemiology and prevention.

PubMed

Ferrucci, Leah M; Daniel, Carrie R; Kapur, Kavita; Chadha, Puneet; Shetty, Hemali; Graubard, Barry I; George, Preethi S; Osborne, Whitney; Yurgalevitch, Susan; Devasenapathy, Niveditha; Chatterjee, Nilanjan; Prabhakaran, Dorairaj; Gupta, Prakash C; Mathew, Aleyamma; Sinha, Rashmi

2010-01-01

Bioactive components of many foods added during cooking have potential antioxidant, anti-inflammatory, antimicrobial, antibacterial and chemopreventive properties. However, epidemiologic studies generally do not collect detailed information on these items, which include spices, chilies, coconuts, garlic, onions, and oils. Since India has some of the highest spice consumption in the world, we developed a computer-based food preparer questionnaire to estimate per capita consumption of 19 spices, chilies, coconuts, garlic, onions, and 13 cooking oils among 3,625 participants in the India Health Study, a multicenter pilot study in three regions of India. We observed notable regional differences in consumption of spices, chilies, coconut, garlic, and onions. In Trivandrum, over 95 percent of the participants consumed 12 different spices, while in New Delhi and Mumbai, 95 percent of participants consumed only four and five spices, respectively. Cooking oil use also varied, as ghee was most common in New Delhi (96.8%) followed by mustard seed oil (78.0%), while in Trivandrum the primary oil was coconut (88.5%) and in Mumbai it was peanut (68.5%). There was some variation in consumption by education, income, and religion. Using a novel method for assessing food items primarly added during cooking, we successfully estimated per capita consumption within an epidemiologic study. Based on basic science research and suggestive ecologic level data on cancer incidence and spice consumption, improving epidemiologic assessment of these potentially chemopreventive food items may enhance our understanding of diet and cancer risk.

Dual Interlocked Logic for Single-Event Transient Mitigation

DTIC Science & Technology

2017-03-01

SPICE simulation and fault-injection analysis. Exemplar SPICE simulations have been performed in a 32nm partially- depleted silicon-on-insulator...in this work. The model has been validated at the 32nm SOI technology node with extensive heavy-ion data [7]. For the SPICE simulations, three

Adding SPICE to Science

ERIC Educational Resources Information Center

Levey, Douglas

2005-01-01

In this article, the author would like to raise awareness of GK?12 programs by sharing experiences from SPICE (Science Partners in Inquiry-based Collaborative Education), a partnership between the University of Florida and Alachua County Public Schools. SPICE pairs nine graduate student fellows with nine middle school science teachers. Each…

21 CFR 133.193 - Spiced, flavored standardized cheeses.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Spiced, flavored standardized cheeses. 133.193... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.193 Spiced, flavored standardized cheeses. (a) Except as...

21 CFR 101.22 - Foods; labeling of spices, flavorings, colorings and chemical preservatives.

Code of Federal Regulations, 2010 CFR

2010-04-01

..., leaf or similar plant material, meat, fish, poultry, eggs, dairy products, or fermentation products..., meat, seafood, poultry, eggs, dairy products, or fermentation products thereof, whose significant... does not include common salt, sugars, vinegars, spices, or oils extracted from spices, substances added...

21 CFR 163.111 - Chocolate liquor.

Code of Federal Regulations, 2010 CFR

2010-04-01

...; (4) Spices, natural and artificial flavorings, ground whole nut meats, ground coffee, dried malted... ingredient used in the food. (3) When one or more spices, flavorings, or seasonings specified in paragraphs... appropriate statement, e.g., “Spice added”, “Flavored with ___”, “Seasoned with ___”, or “With ___ added”, the...

9 CFR 381.118 - Ingredients statement.

Code of Federal Regulations, 2010 CFR

2010-01-01

... ingredients of poultry products processed from other kinds of poultry. (c) The terms spice, natural flavor, natural flavoring, flavor or flavoring may be used in the following manner: (1) The term “spice” means any... portion of any volatile oil or other flavoring principle has been removed. Spices include the spices...

21 CFR 163.130 - Milk chocolate.

Code of Federal Regulations, 2010 CFR

2010-04-01

... used: (1) Cacao fat; (2) Nutritive carbohydrate sweeteners; (3) Spices, natural and artificial... name of the specific neutralizing agent used in the food. (3) When one or more of the spices... label shall bear an appropriate statement, e.g., “Spice added”, “Flavored with ___”, or “With ___ added...

21 CFR 172.230 - Microcapsules for flavoring substances.

Code of Federal Regulations, 2010 CFR

2010-04-01

... percent by combined weight of the microcapsule and spice-flavoring substance. (b) The microcapsules... listed in paragraphs (a) (1) and (4) of this section may be used only for encapsulating authorized spice... for use to ensure heating to temperatures which will melt the wax to release the spice-flavoring...

21 CFR 163.123 - Sweet chocolate.

Code of Federal Regulations, 2010 CFR

2010-04-01

...; (3) Spices, natural and artificial flavorings, ground whole nut meats, ground coffee, dried malted... specific neutralizing agent used in the food. (3) When one or more of the spices, flavorings, or seasonings... appropriate statement, e.g., “Spice added”, “Flavored with ___”, or “With ___ added”, the blank being filled...

21 CFR 145.175 - Canned pears.

Code of Federal Regulations, 2010 CFR

2010-04-01

... optional ingredients. (i) Natural and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or... characterizes the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common...

21 CFR 133.193 - Spiced, flavored standardized cheeses.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 2 2013-04-01 2013-04-01 false Spiced, flavored standardized cheeses. 133.193 Section 133.193 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... Standardized Cheese and Related Products § 133.193 Spiced, flavored standardized cheeses. (a) Except as...

21 CFR 163.111 - Chocolate liquor.

Code of Federal Regulations, 2011 CFR

2011-04-01

...; (4) Spices, natural and artificial flavorings, ground whole nut meats, ground coffee, dried malted... ingredient used in the food. (3) When one or more spices, flavorings, or seasonings specified in paragraphs... appropriate statement, e.g., “Spice added”, “Flavored with ___”, “Seasoned with ___”, or “With ___ added”, the...

21 CFR 163.130 - Milk chocolate.

Code of Federal Regulations, 2011 CFR

2011-04-01

... used: (1) Cacao fat; (2) Nutritive carbohydrate sweeteners; (3) Spices, natural and artificial... name of the specific neutralizing agent used in the food. (3) When one or more of the spices... label shall bear an appropriate statement, e.g., “Spice added”, “Flavored with ___”, or “With ___ added...

21 CFR 172.230 - Microcapsules for flavoring substances.

Code of Federal Regulations, 2011 CFR

2011-04-01

... percent by combined weight of the microcapsule and spice-flavoring substance. (b) The microcapsules... listed in paragraphs (a) (1) and (4) of this section may be used only for encapsulating authorized spice... for use to ensure heating to temperatures which will melt the wax to release the spice-flavoring...

21 CFR 163.123 - Sweet chocolate.

Code of Federal Regulations, 2011 CFR

2011-04-01

...; (3) Spices, natural and artificial flavorings, ground whole nut meats, ground coffee, dried malted... specific neutralizing agent used in the food. (3) When one or more of the spices, flavorings, or seasonings... appropriate statement, e.g., “Spice added”, “Flavored with ___”, or “With ___ added”, the blank being filled...

The Influence of Spices on the Volatile Compounds of Cooked Beef Patty

PubMed Central

Jung, Samooel; Jo, Cheorun; Kim, Il Suk; Nam, Ki Chang; Ahn, Dong Uk

2014-01-01

The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds released from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked by electronic pan until they reached an internal temperature of 75℃. A total of 46 volatile compounds (6 alcohols, 6 aldehydes, 5 hydrocarbons, 6 ketones, 9 sulfur compounds, and 14 terpenes) from cooked beef patties were detected by using purgeand- trap GC/MS. The addition of nutmeg, onion, or ginger powder significantly reduced the production of the volatile compounds via lipid oxidation in cooked beef patty when compared to those from the control. Also, the addition of nutmeg and garlic powder to beef patty generated a lot of trepans or sulfur volatile compounds, respectively. From these results, the major proportion by chemical classes such as alcohols, aldehydes, hydrocarbons, ketones, sulfur compounds, and terpenes was different depending on the spice variations. The results indicate that addition of spices to the beef patty meaningfully changes the volatile compounds released from within. Therefore, it can be concluded that spices can interact with meat aroma significantly, and thus, the character of each spice should be considered before adding to the beef patty. PMID:26760934

The Influence of Spices on the Volatile Compounds of Cooked Beef Patty.

PubMed

Jung, Samooel; Jo, Cheorun; Kim, Il Suk; Nam, Ki Chang; Ahn, Dong Uk; Lee, Kyung Heang

2014-01-01

The aim of this study is to examine the influences of spices on the amounts and compositions of volatile compounds released from cooked beef patty. Beef patty with 0.5% of spice (nutmeg, onion, garlic, or ginger powder, w/w) was cooked by electronic pan until they reached an internal temperature of 75℃. A total of 46 volatile compounds (6 alcohols, 6 aldehydes, 5 hydrocarbons, 6 ketones, 9 sulfur compounds, and 14 terpenes) from cooked beef patties were detected by using purgeand- trap GC/MS. The addition of nutmeg, onion, or ginger powder significantly reduced the production of the volatile compounds via lipid oxidation in cooked beef patty when compared to those from the control. Also, the addition of nutmeg and garlic powder to beef patty generated a lot of trepans or sulfur volatile compounds, respectively. From these results, the major proportion by chemical classes such as alcohols, aldehydes, hydrocarbons, ketones, sulfur compounds, and terpenes was different depending on the spice variations. The results indicate that addition of spices to the beef patty meaningfully changes the volatile compounds released from within. Therefore, it can be concluded that spices can interact with meat aroma significantly, and thus, the character of each spice should be considered before adding to the beef patty.

Foodborne illness outbreaks from microbial contaminants in spices, 1973-2010.

PubMed

Van Doren, Jane M; Neil, Karen P; Parish, Mickey; Gieraltowski, Laura; Gould, L Hannah; Gombas, Kathy L

2013-12-01

This review identified fourteen reported illness outbreaks attributed to consumption of pathogen-contaminated spice during the period 1973-2010. Countries reporting outbreaks included Canada, Denmark, England and Wales, France, Germany, New Zealand, Norway, Serbia, and the United States. Together, these outbreaks resulted in 1946 reported human illnesses, 128 hospitalizations and two deaths. Infants/children were the primary population segments impacted by 36% (5/14) of spice-attributed outbreaks. Four outbreaks were associated with multiple organisms. Salmonella enterica subspecies enterica was identified as the causative agent in 71% (10/14) of outbreaks, accounting for 87% of reported illnesses. Bacillus spp. was identified as the causative agent in 29% (4/10) of outbreaks, accounting for 13% of illnesses. 71% (10/14) of outbreaks were associated with spices classified as fruits or seeds of the source plant. Consumption of ready-to-eat foods prepared with spices applied after the final food manufacturing pathogen reduction step accounted for 70% of illnesses. Pathogen growth in spiced food is suspected to have played a role in some outbreaks, but it was not likely a contributing factor in three of the larger Salmonella outbreaks, which involved low-moisture foods. Root causes of spice contamination included contributions from both early and late stages of the farm-to-table continuum. Published by Elsevier Ltd.

Authentication of commercial spices based on the similarities between gas chromatographic fingerprints.

PubMed

Matsushita, Takaya; Zhao, Jing Jing; Igura, Noriyuki; Shimoda, Mitsuya

2018-06-01

A simple and solvent-free method was developed for the authentication of commercial spices. The similarities between gas chromatographic fingerprints were measured using similarity indices and multivariate data analyses, as morphological differentiation between dried powders and small spice particles was challenging. The volatile compounds present in 11 spices (i.e. allspice, anise, black pepper, caraway, clove, coriander, cumin, dill, fennel, star anise, and white pepper) were extracted by headspace solid-phase microextraction, and analysed by gas chromatography-mass spectrometry. The largest 10 peaks were selected from each total ion chromatogram, and a total of 65 volatiles were tentatively identified. The similarity indices (i.e. the congruence coefficients) were calculated using the data matrices of the identified compound relative peak areas to differentiate between two sets of fingerprints. Where pairs of similar fingerprints produced high congruence coefficients (>0.80), distinctive volatile markers were employed to distinguish between these samples. In addition, hierarchical cluster analysis and principal component analysis were performed to visualise the similarity among fingerprints, and the analysed spices were grouped and characterised according to their distinctive major components. This method is suitable for screening unknown spices, and can therefore be employed to evaluate the quality and authenticity of various spices. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Irradiation of meat products, chicken and use of irradiated spices for sausages

NASA Astrophysics Data System (ADS)

Kiss, I. F.; Beczner, J.; Zachariev, Gy.; Kovács, S.

The shelf-life of packed minced meat has been increased at least threefold at 4°C by applying a 2 kGy dose. Results have been confirmed by detailed quatitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated samples. The optimal average dose was 4 kGy for packed-frosen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterbacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. In sensory evaluations there was no significant difference between untreated and irradiated samples. In 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices.

Inhibition of key enzymes linked to type 2 diabetes and sodium nitroprusside-induced lipid peroxidation in rat pancreas by water extractable phytochemicals from some tropical spices.

PubMed

Adefegha, Stephen Adeniyi; Oboh, Ganiyu

2012-07-01

Spices have been used as food adjuncts and in folklore for ages. Inhibition of key enzymes (α-amylase and α-glucosidase) involved in the digestion of starch and protection against free radicals and lipid peroxidation in pancreas could be part of the therapeutic approach towards the management of hyperglycemia and dietary phenolics have shown promising potentials. This study investigated and compared the inhibitory properties of aqueous extracts of some tropical spices: Xylopia aethiopica [Dun.] A. Rich (Annonaceae), Monodora myristica (Gaertn.) Dunal (Annonaceae), Syzygium aromaticum [L.] Merr. et Perry (Myrtaceae), Piper guineense Schumach. et Thonn (Piperaceae), Aframomum danielli K. Schum (Zingiberaceae) and Aframomum melegueta (Rosc.) K. Schum (Zingiberaceae) against α-amylase, α-glucosidase, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radicals and sodium nitroprusside (SNP)-induced lipid peroxidation in rat pancreas--in vitro using different spectrophotometric method. Aqueous extract of the spices was prepared and the ability of the spice extracts to inhibit α-amylase, α-glucosidase, DPPH radicals and SNP-induced lipid peroxidation in rat pancreas--in vitro was investigated using various spectrophotometric methods. All the spice extracts inhibited α-amylase (IC(50) = 2.81-4.83 mg/mL), α-glucosidase (IC(50) = 2.02-3.52 mg/mL), DPPH radicals (EC(50) = 15.47-17.38 mg/mL) and SNP-induced lipid peroxidation (14.17-94.38%), with the highest α-amylase & α-glucosidase inhibitory actions and DPPH radical scavenging ability exhibited by X. aethiopica, A. danielli and S. aromaticum, respectively. Also, the spices possess high total phenol (0.88-1.3 mg/mL) and flavonoid (0.24-0.52 mg/mL) contents with A. melegueta having the highest total phenolic and flavonoid contents. The inhibitory effects of the spice extracts on α-amylase, α-glucosidase, DPPH radicals and SNP-induced lipid peroxidation in pancreas (in vitro) could be attributed to the presence of biologically active phytochemicals such as phenolics and some non-phenolic constituents of the spices. Furthermore, these spices may exert their anti-diabetic properties through the mechanism of enzyme inhibition, free radicals scavenging ability and prevention of lipid peroxidation.

Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts

PubMed Central

Lu, Qing‐Yi; Summanen, Paula H.; Lee, Ru‐Po; Huang, Jianjun; Henning, Susanne M.; Heber, David; Finegold, Sydney M.

2017-01-01

Abstract The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP‐HPLC‐DAD method and antioxidant capacity was determined by measuring colorimetrically the extent to scavenge ABTS radical cations. Effects of spice extracts on the viability of 88 anaerobic and facultative isolates from intestinal microbiota were determined by using Brucella agar plates containing serial dilutions of extracts. A total of 14 phenolic compounds, a piperine, cinnamic acid, and cinnamaldehyde were identified and quantitated. Spice extracts exhibited high antioxidant capacity that correlated with the total amount of major chemicals. All spice extracts, with the exception of turmeric, enhanced the growth of Bifidobacterium spp. and Lactobacillus spp. All spices exhibited inhibitory activity against selected Ruminococcus species. Cinnamon, oregano, and rosemary were active against selected Fusobacterium strains and cinnamon, rosemary, and turmeric were active against selected Clostridium spp. Some spices displayed prebiotic‐like activity by promoting the growth of beneficial bacteria and suppressing the growth of pathogenic bacteria, suggesting their potential role in the regulation of intestinal microbiota and the enhancement of gastrointestinal health. The identification and quantification of spice‐specific phytochemicals provided insight into the potential influence of these chemicals on the gut microbial communities and activities. Future research on the connections between spice‐induced changes in gut microbiota and host metabolism and disease preventive effect in animal models and humans is needed. PMID:28678344

K2 and Spice use among a cohort of college students in southeast region of the USA.

PubMed

Egan, Kathleen L; Suerken, Cynthia K; Reboussin, Beth A; Spangler, John; Wagoner, Kimberly G; Sutfin, Erin L; Debinski, Beata; Wolfson, Mark

2015-01-01

K2 and Spice consist of an herbal blend of plant matter and chemical synthetic cannabinoids. These substances emerged in the early 2000s as a popular alternative to marijuana among youth and young adults. This study sought to identify rates and correlates of K2 and Spice at college entry and first use during college. In Fall 2010, 3146 students at 11 colleges in North Carolina and Virginia were recruited to participate in a longitudinal cohort survey. The cohort was invited to participate in a total of six surveys over their college career. Random-effects logistic regression models were used to identify factors associated with lifetime K2 and Spice use at college entry and first use during college, adjusting for clustering within schools and sample weights. Weighted lifetime prevalence of K2 and Spice use at college entry was 7.6%. An additional 6.6% of students reported first use during college. By the cohort's fourth year, 17.0% reported lifetime K2 and Spice use. While lifetime prevalence increased, past 6-month prevalence decreased substantially over time. K2 and Spice use at college entry was associated with sensation seeking; hookah, marijuana, and illicit drug use; and low religiosity. First use during college was associated with having a father with less than a four-year degree; alcohol and hookah use. Universities should ensure that prevention efforts address current substance use, including K2/Spice, and that treatment options are available for first year students who use substances.

K2 and Spice use among a cohort of college students in southeast region of the USA

PubMed Central

Egan, Kathleen L.; Suerken, Cynthia K.; Reboussin, Beth A.; Spangler, John; Wagoner, Kimberly G.; Sutfin, Erin L.; Debinski, Beata; Wolfson, Mark

2015-01-01

Background K2 and Spice consist of an herbal blend of plant matter and chemical synthetic cannabinoids. These substances emerged in the early 2000s as a popular alternative to marijuana among youth and young adults. Objectives This study sought to identify rates and correlates of K2 and Spice at college entry and first use during college. Methods In Fall 2010, 3146 students at 11 colleges in North Carolina and Virginia were recruited to participate in a longitudinal cohort survey. The cohort was invited to participate in a total of six surveys over their college career. Random-effects logistic regression models were used to identify factors associated with lifetime K2 and Spice use at college entry and first use during college, adjusting for clustering within schools and sample weights. Results Weighted lifetime prevalence of K2 and Spice use at college entry was 7.6%. An additional 6.6% of students reported first use during college. By the cohort’s fourth year, 17.0% reported lifetime K2 and Spice use. While lifetime prevalence increased, past 6-month prevalence decreased substantially over time. K2 and Spice use at college entry was associated with sensation seeking; hookah, marijuana, and illicit drug use; and low religiosity. First use during college was associated with having a father with less than a four-year degree; alcohol and hookah use. Conclusion Universities should ensure that prevention efforts address current substance use, including K2/Spice, and that treatment options are available for first year students who use substances. PMID:26030768

21 CFR 145.190 - Canned prunes.

Code of Federal Regulations, 2010 CFR

2010-04-01

...: (1) Natural and artificial flavors. (2) Spice. (3) Vinegar, lemon juice, or organic acids. (4... product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the...

The SPICE Center at Bluefield State College. Final Report.

ERIC Educational Resources Information Center

Roberts, David Harrill

The writing center at Bluefield State College (West Virginia) is called the SPICE Center, SPICE being an acronym for Self Paced Instruction for Competency in English. In addition to emphasizing skill acquisition and flexibility, it stresses face-to-face evaluation of written work, and places heavy emphasis on writing as process instead of writing…

21 CFR 155.200 - Certain other canned vegetables.

Code of Federal Regulations, 2010 CFR

2010-04-01

.... (v) Spice. (vi) A vinegar. (vii) Green peppers or red peppers which may be dried. (viii) Mint leaves... stabilizers, or both, may be added. When butter or margarine is added, no spice or flavoring simulating the... § 101.22 of this chapter, and a declaration of any spice or seasoning that characterizes the product...

21 CFR 163.124 - White chocolate.

Code of Federal Regulations, 2010 CFR

2010-04-01

... exceed 1.5 percent by weight; (4) Spices, natural and artificial flavorings, ground whole nut meats.... The name of the food is “white chocolate” or “white chocolate coating.” When one or more of the spices... appropriate statement, e.g., “Spice added”, “Flavored with ___ ”, or “With ___ added”, the blank being filled...

21 CFR 145.140 - Canned seedless grapes.

Code of Federal Regulations, 2010 CFR

2010-04-01

... optional ingredients: (1) Natural and artificial flavors. (2) Spice. (3) Vinegar, lemon juice, or organic... the product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the...

21 CFR 163.112 - Breakfast cocoa.

Code of Federal Regulations, 2010 CFR

2010-04-01

...-tartaric acid, used as such, or in aqueous solution; (3) Spices, natural and artificial flavorings, and... neutralizing agent used in the food. (3) When one or more of the spices, flavorings, or seasonings specified in... statement, e.g., “Spice added”, “Flavored with ___”, or “With ___ added”, the blank being filled in with the...

21 CFR 145.135 - Canned fruit cocktail.

Code of Federal Regulations, 2010 CFR

2010-04-01

... ingredients: (i) Natural and artificial flavors. (ii) Spice. (iii) Vinegar, lemon juice, or organic acids. (iv... product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the...

9 CFR 317.2 - Labels: definition; required features.

Code of Federal Regulations, 2010 CFR

2010-01-01

... labeling shall appear thereon in the English language: Provided, however, That in the case of products... paragraph. (i) The terms spice, natural flavor, natural flavoring, flavor and flavoring may be used in the... has been removed. Spices include the spices listed in 21 CFR 182.10, and 184. (B) The term “natural...

9 CFR 317.2 - Labels: definition; required features.

Code of Federal Regulations, 2014 CFR

2014-01-01

... labeling shall appear thereon in the English language: Provided, however, That in the case of products... paragraph. (i) The terms spice, natural flavor, natural flavoring, flavor and flavoring may be used in the... has been removed. Spices include the spices listed in 21 CFR 182.10, and 184. (B) The term “natural...

9 CFR 317.2 - Labels: definition; required features.

Code of Federal Regulations, 2012 CFR

2012-01-01

... labeling shall appear thereon in the English language: Provided, however, That in the case of products... paragraph. (i) The terms spice, natural flavor, natural flavoring, flavor and flavoring may be used in the... has been removed. Spices include the spices listed in 21 CFR 182.10, and 184. (B) The term “natural...

9 CFR 317.2 - Labels: definition; required features.

Code of Federal Regulations, 2013 CFR

2013-01-01

... labeling shall appear thereon in the English language: Provided, however, That in the case of products... paragraph. (i) The terms spice, natural flavor, natural flavoring, flavor and flavoring may be used in the... has been removed. Spices include the spices listed in 21 CFR 182.10, and 184. (B) The term “natural...

9 CFR 317.2 - Labels: definition; required features.

Code of Federal Regulations, 2011 CFR

2011-01-01

... labeling shall appear thereon in the English language: Provided, however, That in the case of products... paragraph. (i) The terms spice, natural flavor, natural flavoring, flavor and flavoring may be used in the... has been removed. Spices include the spices listed in 21 CFR 182.10, and 184. (B) The term “natural...

21 CFR 145.190 - Canned prunes.

Code of Federal Regulations, 2011 CFR

2011-04-01

...: (1) Natural and artificial flavors. (2) Spice. (3) Vinegar, lemon juice, or organic acids. (4... product as specified in § 101.22 of this chapter and a declaration of any spice or seasoning that characterizes the product; for example, “Spice added”, or in lieu of the word “Spice”, the common name of the...

21 CFR 163.124 - White chocolate.

Code of Federal Regulations, 2011 CFR

2011-04-01

... exceed 1.5 percent by weight; (4) Spices, natural and artificial flavorings, ground whole nut meats.... The name of the food is “white chocolate” or “white chocolate coating.” When one or more of the spices... appropriate statement, e.g., “Spice added”, “Flavored with ___ ”, or “With ___ added”, the blank being filled...

78 FR 66010 - Draft Risk Profile on Pathogens and Filth in Spices; Availability

Federal Register 2010, 2011, 2012, 2013, 2014

2013-11-04

... about the frequency and levels of pathogen and/or filth contamination of spices throughout the food... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2013-N-1204] Draft Risk Profile on Pathogens and Filth in Spices; Availability AGENCY: Food and Drug Administration...

21 CFR 582.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. 582.50 Section 582.50 Food and Drugs FOOD AND DRUG ADMINISTRATION..., oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural...

21 CFR 182.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. 182.50 Section 182.50 Food and Drugs FOOD AND DRUG ADMINISTRATION..., oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and natural...

NAIF Toolkit - Extended

NASA Technical Reports Server (NTRS)

Acton, Charles H., Jr.; Bachman, Nathaniel J.; Semenov, Boris V.; Wright, Edward D.

2010-01-01

The Navigation Ancillary Infor ma tion Facility (NAIF) at JPL, acting under the direction of NASA s Office of Space Science, has built a data system named SPICE (Spacecraft Planet Instrument Cmatrix Events) to assist scientists in planning and interpreting scientific observations (see figure). SPICE provides geometric and some other ancillary information needed to recover the full value of science instrument data, including correlation of individual instrument data sets with data from other instruments on the same or other spacecraft. This data system is used to produce space mission observation geometry data sets known as SPICE kernels. It is also used to read SPICE kernels and to compute derived quantities such as positions, orientations, lighting angles, etc. The SPICE toolkit consists of a subroutine/ function library, executable programs (both large applications and simple utilities that focus on kernel management), and simple examples of using SPICE toolkit subroutines. This software is very accurate, thoroughly tested, and portable to all computers. It is extremely stable and reusable on all missions. Since the previous version, three significant capabilities have been added: Interactive Data Language (IDL) interface, MATLAB interface, and a geometric event finder subsystem.

Corrosion of orthodontic brackets in different spices: in vitro study.

PubMed

Chaturvedi, T P

2014-01-01

Moist environment in the mouth varies and causes variable amounts of corrosion of dental materials. This is of concern particularly when metallic implants, metallic fillings, orthodontic appliances are placed in the hostile electrolytic environment in the human mouth. Components of diet rich in salt and spices are important factors influencing the corrosion of metallic appliances placed in the oral cavity. To study in vitro corrosion of orthodontic metallic brackets immersed in solutions of salt and spices in artificial saliva. Orthodontic brackets were used for corrosion studies in artificial saliva, salt, and spices using electrochemical technique and surface analysis. Electrochemical studies using different parameters were done in solutions of artificial saliva containing salt and spices. Photomicrographs from the optical microscope were also obtained. RESULTS of corrosion studies have clearly demonstrated that certain spices such as turmeric and coriander are effective in reducing corrosion, whereas salt and red chili have been found to enhance it. Surface analysis of small pits present on the surface of the as-received bracket will initiate corrosion which leads to more pitting.

Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

NASA Astrophysics Data System (ADS)

Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi; Othman, Zainon; Abdullah, Wan Saffiey Wan

2014-09-01

Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices.

Are herb-pairs of traditional Chinese medicine distinguishable from others? Pattern analysis and artificial intelligence classification study of traditionally defined herbal properties.

PubMed

Ung, Choong Yong; Li, Hu; Cao, Zhi Wei; Li, Yi Xue; Chen, Yu Zong

2007-05-04

Multi-herb prescriptions of traditional Chinese medicine (TCM) often include special herb-pairs for mutual enhancement, assistance, and restraint. These TCM herb-pairs have been assembled and interpreted based on traditionally defined herbal properties (TCM-HPs) without knowledge of mechanism of their assumed synergy. While these mechanisms are yet to be determined, properties of TCM herb-pairs can be investigated to determine if they exhibit features consistent with their claimed unique synergistic combinations. We analyzed distribution patterns of TCM-HPs of TCM herb-pairs to detect signs indicative of possible synergy and used artificial intelligence (AI) methods to examine whether combination of their TCM-HPs are distinguishable from those of non-TCM herb-pairs assembled by random combinations and by modification of known TCM herb-pairs. Patterns of the majority of 394 known TCM herb-pairs were found to exhibit signs of herb-pair correlation. Three AI systems, trained and tested by using 394 TCM herb-pairs and 2470 non-TCM herb-pairs, correctly classified 72.1-87.9% of TCM herb-pairs and 91.6-97.6% of the non-TCM herb-pairs. The best AI system predicted 96.3% of the 27 known non-TCM herb-pairs and 99.7% of the other 1,065,100 possible herb-pairs as non-TCM herb-pairs. Our studies suggest that TCM-HPs of known TCM herb-pairs contain features distinguishable from those of non-TCM herb-pairs consistent with their claimed synergistic or modulating combinations.

Cold adaptive thermogenesis following consumption of certain pungent spice principles: A validation study.

PubMed

Pandit, Chaitanya; Anilakumar, K R

2017-02-01

Identifying a means to activate or potentiate thermogenic mechanisms through ingestion of dietary compounds have important implications in cold endurance and survival. Although many reports discuss the thermogenic potential of spices, it is surprising that none of the studies verify whether consumption of spices can improve cold endurance. In this study, we have attempted to evaluate if ingestion of certain spices can activate heat-generating mechanisms in the body such that a fall in. core body temperature (CBT) can be delayed or prevented when faced with a cold challenge. Ten commonly used spices in the Indian cuisine were chosen and 70% ethanol extract of the spices were fed orally to male Wistar rats at a dose of 250mg/kg for a period of 7 days. A change in CBT during cold exposure was recorded before and after treatment. At the end of the experiment, plasma norepinephrine and serum free fatty acid levels were estimated. We observed that among the ten spices, treatment with cinnamon and pepper extracts showed significant improvement in comparison to the control group. Based on evidence in literature and the HPLC-MS analysis from our lab, we hypothesized that the effects of the pepper and cinnamon extracts might be due to their piperine and cinnamaldehyde content respectively. However, no improved endurance was observed when they were administered alone. Poor endurance following depletion of endogenous norepinephrine levels using reserpine indicated its involvement in mediating the heat generating processes. However, it is noteworthy that green tea and spice treated animals exhibited a fall in CBT which was lower than their initial fall. In conclusion, our findings provide experimental evidence that ingestion of spices, viz., pepper and cinnamon, might elicit thermogenic responses such that hypothermia can be delayed or prevented upon cold exposure. Copyright © 2016 Elsevier Ltd. All rights reserved.

Scent and synaesthesia: The medical use of spice bags in early China.

PubMed

Lu, Di; Lo, Vivienne

2015-06-05

The history of Chinese spices has received increasing attention in recent years, but little research been carried out on where they fit on the food-medicine continuum for early China, during the formation of the classical medical system. This paper describes how the synaesthetic qualities of spices attracted a particular analysis in that emerging system which serves to mark them as different to other medical materials and foodstuffs. We aim to clarify the special role created for spices to accommodate their boundary-crossing synaesthetic action on the body. This paper analyses the contents of several spice bags excavated in 1972 from a tomb that was closed in the second century BCE. It uses archaeological reports of material culture together with the early Chinese textual record, extant in both manuscripts and received texts, to bring out the role of spices in ritual, food and medicine. Noting that the flavours and aromas of early China were assigned physiological potency in the first centuries BCE, we argue that by medieval times the unique synaesthetic role that spices played in mediating the senses was systematically medicalised. While being deployed for the purpose of curing disease in medicine, they also remained within the realm of everyday healthcare, and religious practice, deployed both as aromatics to perfume the environment, attracting benign spirits, but also to ward off the agents of disease, as well as for enhancing health through their use in cookery. While foodstuffs entered the digestive system spices were all considered 'pungent' in the emerging clasical medical system. They acted on the body through the nose and lungs, making them neither food nor drug. This implicit categorisation medicalised spices which, like music, could affect the passions and lighten the spirit, codifying observations about the impact on the body of the ritual environment. Copyright © 2015. Published by Elsevier Ireland Ltd.

Medieval European medicine and Asian spices.

PubMed

Nam, Jong Kuk

2014-08-01

This article aimed to explain the reasons why Asian spices including pepper, ginger, and cinnamon were considered as special and valuable drugs with curative powers in the Medieval Europe. Among these spices, pepper was most widely and frequently used as medicine according to medieval medical textbooks. We analyzed three main pharmacology books written during the Middle Ages. One of the main reasons that oriental spices were widely used as medicine was due to the particular medieval medical system fundamentally based on the humoral theory invented by Hippocrates and Galen. This theory was modified by Arab physicians and imported to Europe during the Middle Ages. According to this theory, health is determined by the balance of the following four humors which compose the human body: blood, yellow bile, black bile, and phlegm. Each humor has its own qualities such as cold, hot, wet, and dry. Humoral imbalance was one of the main causes of disease, so it was important to have humoral equilibrium. Asian spices with hot and dry qualities were used to balance the cold and wet European diet. The analysis of several major medical textbooks of the Middle Ages proves that most of the oriental spices with hot and dry qualities were employed to cure diverse diseases, particularly those caused by coldness and humidity. However, it should be noted that the oriental spices were considered to be much more valuable and effective as medicines than the local medicinal ingredients, which were not only easily procured but also were relatively cheap. Europeans mystified oriental spices, with the belief that they have marvelous and mysterious healing powers. Such mystification was related to the terrestrial Paradise. They believed that the oriental spices were grown in Paradise which was located in the Far East and were brought to the Earthly world along the four rivers flowing from the Paradise.

The microbiological quality of ready-to-eat foods with added spices.

PubMed

Little, C L; Omotoye, R; Mitchell, R T

2003-03-01

A microbiological study of ready-to-eat foods with added spices or spice ingredients was undertaken to identify any risk factors in the production, storage and display of this product and to establish their effect on microbiological quality. Examination of 1946 ready-to-eat foods from sandwich bars, cafés, public houses, restaurants, specialist sandwich producers, bakers, delicatessens, market stalls and mobile vendors found that 1291 (66%) were of satisfactory/acceptable microbiological quality, 609 (32%) were of unsatisfactory quality, and 46 (2%) were of unacceptable quality. Unacceptable results were due to high levels of B. cereus and/or other Bacillus spp. (>/=10(5) cfu g(-1)). Unsatisfactory results were mostly due to high Aerobic Colony Counts (up to >/=10(7) cfu g(-1)), Enterobacteriaceae (>/=10(4) cfu g(-1)), Escherichia coli (>/=10(2) cfu g(-1)), and Bacillus spp (>/=10(4) cfu g(-1)). Examination of 750 spices and spice ingredients revealed that B. cereus were present in 142 (19%) samples, other Bacillus spp. in 399 (53%) samples, and Salmonella spp. (S. enteritidis PT 11) in one (<1%) sample. Approximately a third (222) of spice and spice ingredients examined contained high counts (>/=10(4) cfu g(-1)) of B. cereus and/or other Bacillus spp., and appeared to be associated with the corresponding ready-to-eat foods containing similar high counts of these organisms (P<0.0001). Acceptable microbiological quality of ready-to-eat foods to which spices or spice ingredients have been added was associated with premises that had management food hygiene training and hazard analysis in place. Poor microbiological quality was associated with preparation on the premises, premises type, little or no confidence in the food business management of food hygiene, and small premises as indicated by local authority inspectors' confidence in management and consumer at risk scores.

Simultaneous quantitation of six major quassinoids in Tongkat Ali dietary supplements by liquid chromatography with tandem mass spectrometry.

PubMed

Han, Young Min; Jang, Moonhee; Kim, In Sook; Kim, Seung Hyun; Yoo, Hye Hyun

2015-07-01

Tongkat Ali (Eurycoma longifolia) is one of the most popular traditional herbs in Southeast Asia and generally consumed as forms of dietary supplements, tea, or drink additives for coffee or energy beverages. In this study, the liquid chromatography with tandem mass spectrometry method for the simultaneous quantitation of six major quassinoids of Tongkat Ali (eurycomanone, 13,21-dihydroeurycomanone, 13α(21)-epoxyeurycomanone, 14,15β-dihydroxyklaineanone, eurycomalactone, and longilactone) was developed and validated. Using the developed method, the content of the six quassinoids was measured in Tongkat Ali containing dietary supplement tablets or capsules, and the resulting data were used to confirm the presence of Tongkat Ali in those products. Among the six quassinoids, eurycomanone was the most abundant quassinoid in all samples tested. The developed method would be useful for the quality assessment of Tongkat Ali containing dietary supplements. © 2015 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Emerging role of phenolic compounds as natural food additives in fish and fish products.

PubMed

Maqsood, Sajid; Benjakul, Soottawat; Shahidi, Fereidoon

2013-01-01

Chemical and microbiological deteriorations are principal causes of quality loss of fish and fish products during handling, processing, and storage. Development of rancid odor and unpleasant flavor, changes of color and texture as well as lowering nutritional value in fish can be prevented by appropriate use of additives. Due to the potential health hazards of synthetic additives, natural products, especially antioxidants and antimicrobial agents, have been intensively examined as safe alternatives to synthetic compounds. Polyphenols (PP) are the natural antioxidants prevalent in fruits, vegetables, beverages (tea, wine, juices), plants, seaweeds, and some herbs and show antioxidative and antimicrobial activities in different fish and fish products. The use of phenolic compounds also appears to be a good alternative for sulphiting agent for retarding melanosis in crustaceans. Phenolic compounds have also been successfully employed as the processing aid for texture modification of fish mince and surimi. Thus, plant polyphenolic compounds can serve as potential additives for preventing quality deterioration or to retain the quality of fish and fish products.

Green tea: a novel functional food for the oral health of older adults.

PubMed

Gaur, Sumit; Agnihotri, Rupali

2014-04-01

Functional foods are foods with positive health effects that extend beyond their nutritional value. They affect the function of the body and help in the management of specific health conditions. Green tea, a time-honoured Chinese herb, might be regarded as a functional food because of its inherent anti-oxidant, anti-inflammatory, antimicrobial and antimutagenic properties. They are attributed to its reservoir of polyphenols, particularly the catechin, epigallocatechin-3-gallate. Owing to these beneficial actions, this traditional beverage was used in the management of chronic systemic diseases including cancer. Recently, it has been emphasized that the host immuno-inflammatory reactions destroy the oral tissues to a greater extent than the microbial activity alone. Green tea with its wide spectrum of activities could be a healthy alternative for controlling these damaging reactions seen in oral diseases, specifically, chronic periodontitis, dental caries and oral cancer, which are a common occurrence in the elderly population. © 2013 Japan Geriatrics Society.

A SPICE2 Model for the M732 Analog Timer Integrated Circuit.

DTIC Science & Technology

1982-06-01

I AD-All? 019 ARMY ARMAMENT RESEARCH AND DEVELOPMENT C01MAND DOVER-ETC F/ S 1/ I A SPICES MODEL FOR THE M739 ANALOG TIMER INTEGRATED CIRCUIT. (U) I...JUN $I .J P TOBAK UNCLASSIFIED AR ID-20Di S I-AD-E06 3 NL ADI- A SPICE2 MODEL FOR THE M3 ANALOG TIMR INTERNATED CIRCIT, JOHN P. TOMA DTIC JUNE 1992 13...ARrIID-TR-82001 -;AZ/ 4 " 4. TITLE (and Subtitle) S . TYPE OF REPORT & PERIOD COVERED A SPICE2 MODEL FOR THE M732 ANALOG TIMER Final INTEGRATED CIRCUIT

Heavy metals hazards from Nigerian spices.

PubMed

Asomugha, Rose Ngozi; Udowelle, Nnaemeka Arinze; Offor, Samuel James; Njoku, Chinonso Judith; Ofoma, Ifeoma Victoria; Chukwuogor, Chiaku Chinwe; Orisakwe, Orish Ebere

Natural spices are commonly used by the people in Nigeria. They may be easily contaminated with heavy metals when they are dried and then pose a health risk for the consumers. The aim of this study was to determine the levels of heavy metals in some commonly consumed natural spices namely Prosopis Africana, Xylopia aethiopica, Piper gineense, Monodora myristica, Monodora tenuifolia and Capsicum frutescens sold in the local markets of Awka, Anambra state, South East Nigeria to estimate the potential health risk. The range of heavy metal concentration was in the order: Zn (14.09 - 161.04) > Fe (28.15 - 134.59) > Pb (2.61 - 8.97) > Cr (0.001 - 3.81) > Co (0.28 - 3.07) > Ni (0.34 - 2.89). Pb, Fe and Zn exceeded the maximum allowable concentrations for spices. The Target Hazard Quotient (THQ) of the spices varied from 0.06-0.5. Estimated daily intakes (EDI) were all below the tolerable daily intake (TDI). The lead levels in Prosopis africana, Xylopia aethiopica, Piper gineense, Monodora myristica and Capsicum frutescens which are 8-30 times higher than the WHO/FAO permissible limit of 0.3 mg/kg. Lead contamination of spices sold in Awka (south east Nigeria) may add to the body burden of lead. A good quality control for herbal food is important in order to protect consumers from contamination. food products, spices, potential toxic metals, risk assessment, public health.

Influence of dietary spices on the in vivo absorption of ingested β-carotene in experimental rats.

PubMed

Veda, Supriya; Srinivasan, Krishnapura

2011-05-01

Animal studies were conducted to evaluate the influence of dietary spice compounds, piperine, capsaicin and ginger, on the absorption of orally administered β-carotene and its conversion to vitamin A. In rats maintained on these spice-containing diets for 8 weeks, concentrations of β-carotene and retinol were determined in the serum, liver and intestine 4 h after a single oral administration of β-carotene. β-Carotene concentration was significantly increased in the serum, liver and intestine of piperine- and ginger-fed rats, suggesting improved absorption of β-carotene. However, retinol concentration was not significantly changed in these animals, suggesting that the bioconversion of β-carotene to vitamin A was not similarly influenced. Between the two enzymes involved in the bioconversion of β-carotene to vitamin A, the activity of intestinal and hepatic β-carotene 15,15'-dioxygenase was either unaffected or lowered by these spice treatments. The activity of intestinal and hepatic retinal reductase was unaffected by the dietary spices. Activities of these two enzymes involved in the bioconversion of β-carotene to retinal were inhibited by the test spices in vitro, thus corroborating with the in vivo observation. Although the bioconversion of β-carotene was not promoted, increased absorption and tissue levels of β-carotene by the dietary spices may contribute to a higher antioxidant protection.

Survivability on the Island of Spice: The Development of the UH-60 Blackhawk and Its Baptism of Fire in Operation Urgent Fury

DTIC Science & Technology

2015-06-12

SURVIVABILITY ON THE ISLAND OF SPICE : THE DEVELOPMENT OF THE UH-60 BLACKHAWK AND ITS BAPTISM OF FIRE IN OPERATION URGENT FURY......THESIS APPROVAL PAGE Name of Candidate: Major Matthew G. Easley Thesis Title: Survivability on the Island of Spice : The Development of the UH

Complication of Spice Use in a Deployed Combat Setting - Seizure While on Duty

DTIC Science & Technology

2012-01-01

Eiserloh I, et al. Spice: A never ending story? Forensic Sci Int. 2009;191:58–63. 2. Johnson LA, Johnson RL, Alfonzo C. Spice. A Legal marijuana equiv... marijuana . Ann Pharmacother. 2011;45:414–417. 5. Gordon E, Devinsky O. Alcohol and marijuana : Effects on epilepsy and use by patients with epilepsy

Antibacterial activity of the essential oils extracted from cassia bark, bay fruits and cloves against Vibrio parahaemolyticus and Listeria spp

USDA-ARS?s Scientific Manuscript database

Spices are added into foods mainly for enhancing the organoleptic quality of the food. The application of spices and their derivatives in foods as preservatives has been investigated for years. In this study, we determined the antibacterial activity of the essential oils of three spices, cassia bark...

Project S.P.I.C.E. Special Partnership in Career Education. Guide to Program Implementation.

ERIC Educational Resources Information Center

Volusia County Schools, Daytona Beach, FL.

This guide describes methods by which an educator can establish a program of career awareness for the educable mentally handicapped student using project SPICE (Special Partnership in Career Education) modules. The first of two sections provides an overview of the SPICE program. Specific topics included are peer facilitation, community career…

The Relationships between a Firm's Production Technology and Its Other Business Functions: A Case Study.

ERIC Educational Resources Information Center

Thomas, R. A.

1983-01-01

A case study of the production, sales, and marketing of spices by one of the major spice companies in Great Britain might be useful for business economics or industrial studies. Particular attention is paid to changing consumer preferences for spices and the company's response to those changes. (Author/IS)

75 FR 20615 - Risk Profile: Pathogens and Filth in Spices: Request for Comments and for Scientific Data and...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-04-20

... spices throughout the food supply chain (e.g., on the farm, at primary processing/manufacturing..., ingredient in a prepared food). 5. Manufacturing practices, including the use of spices as ingredients in... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2010-N-0195...

Method development and survey of Sudan I–IV in palm oil and chilli spices in the Washington, DC, area

PubMed Central

Genualdi, Susie; MacMahon, Shaun; Robbins, Katherine; Farris, Samantha; Shyong, Nicole; DeJager, Lowri

2016-01-01

Sudan I, II, III and IV dyes are banned for use as food colorants in the United States and European Union because they are toxic and carcinogenic. These dyes have been illegally used as food additives in products such as chilli spices and palm oil to enhance their red colour. From 2003 to 2005, the European Union made a series of decisions requiring chilli spices and palm oil imported to the European Union to contain analytical reports declaring them free of Sudan I–IV. In order for the USFDA to investigate the adulteration of palm oil and chilli spices with unapproved colour additives in the United States, a method was developed for the extraction and analysis of Sudan dyes in palm oil, and previous methods were validated for Sudan dyes in chilli spices. Both LC-DAD and LC-MS/MS methods were examined for their limitations and effectiveness in identifying adulterated samples. Method validation was performed for both chilli spices and palm oil by spiking samples known to be free of Sudan dyes at concentrations close to the limit of detection. Reproducibility, matrix effects, and selectivity of the method were also investigated. Additionally, for the first time a survey of palm oil and chilli spices was performed in the United States, specifically in the Washington, DC, area. Illegal dyes, primarily Sudan IV, were detected in palm oil at concentrations from 150 to 24 000 ng ml−1. Low concentrations (< 21 μg kg−1) of Sudan dyes were found in 11 out of 57 spices and are most likely a result of cross-contamination during preparation and storage and not intentional adulteration. PMID:26824489

Inhibitory activity of Asian spices on heterocyclic amines formation in cooked beef patties.

PubMed

Puangsombat, Kanithaporn; Jirapakkul, Wannee; Smith, J Scott

2011-10-01

Heterocyclic amines (HCAs) are mutagenic compounds formed when foods are cooked at high temperatures. Numerous reports have shown that natural antioxidants from spices, fruits, chocolate, and tea can inhibit formation. In this study, we evaluated HCA formation in the presence of 5 of Asian spices: galangal (Alpinia galangal), fingerroot (Boesenbergia pandurata), turmeric (Curcuma longa), cumin (Cuminum cyminum), and coriander seeds (Coriandrum sativum). HCA levels were compared to patties containing rosemary (Rosmarinus officinalis), of which the inhibitory effect is well documented. Inhibition of HCA formation by the spices was evaluated in beef patties cooked at 204 °C (400 °F) for 10 min. All spices were mixed into patties at 0.2% before cooking, and HCAs levels were measured in the final product. All patties, including the control, contained 2-amino-3,8-dimethylimidazo [4,5-f]quinoxaline (MeIQx) and 2-amino-1-methyl -6-phenylimidazo [4,5-b]pyridine (PhIP). The average HCA content of the control patties was 7 ng/g MeIQx and 6.53 ng/g PhIP. Turmeric (39.2% inhibition), fingerroot (33.5% inhibition), and galangal (18.4% inhibition) significantly decreased HCAs compared with the control. But, only turmeric and fingerroot were as effective as rosemary in preventing HCA formation. The HCA inhibition in patties containing spices was significantly correlated to the total phenolic content (R(2) = 0.80) and the scavenging activity (R(2) = 0.84) of the spices as measured by the 2,2-diphenyl-β-picrylhydrazyl assay. Results of this study suggest that addition of Asian spices can be an important factor in decreasing the levels of HCAs in fried beef patties. © 2011 Institute of Food Technologists®

Method development and survey of Sudan I-IV in palm oil and chilli spices in the Washington, DC, area.

PubMed

Genualdi, Susie; MacMahon, Shaun; Robbins, Katherine; Farris, Samantha; Shyong, Nicole; DeJager, Lowri

2016-01-01

Sudan I, II, III and IV dyes are banned for use as food colorants in the United States and European Union because they are toxic and carcinogenic. These dyes have been illegally used as food additives in products such as chilli spices and palm oil to enhance their red colour. From 2003 to 2005, the European Union made a series of decisions requiring chilli spices and palm oil imported to the European Union to contain analytical reports declaring them free of Sudan I-IV. In order for the USFDA to investigate the adulteration of palm oil and chilli spices with unapproved colour additives in the United States, a method was developed for the extraction and analysis of Sudan dyes in palm oil, and previous methods were validated for Sudan dyes in chilli spices. Both LC-DAD and LC-MS/MS methods were examined for their limitations and effectiveness in identifying adulterated samples. Method validation was performed for both chilli spices and palm oil by spiking samples known to be free of Sudan dyes at concentrations close to the limit of detection. Reproducibility, matrix effects, and selectivity of the method were also investigated. Additionally, for the first time a survey of palm oil and chilli spices was performed in the United States, specifically in the Washington, DC, area. Illegal dyes, primarily Sudan IV, were detected in palm oil at concentrations from 150 to 24 000 ng ml(-1). Low concentrations (< 21 µg kg(-1)) of Sudan dyes were found in 11 out of 57 spices and are most likely a result of cross-contamination during preparation and storage and not intentional adulteration.

Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †.

PubMed

Bell, Brandon; Adhikari, Koushik; Chambers, Edgar; Alavi, Sajid; King, Silvia; Haub, Mark

2017-08-18

Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded, dry snack products containing 0, 4, or a 5% spice blend were tested. One day of hedonic and just-about-right evaluations ( n = 100), followed by three days of emotion testing were conducted. A human clinical trial ( n = 10), using the control and the 4% samples, measured total antioxidant capacity and blood glucose levels. The emotion "Satisfied" increased significantly in the 5% blend, showing an effect of a higher spice content. The 4% blend was significantly higher in total antioxidant capacity than the baseline, but blood glucose levels were not significantly different.

Spices in a Product Affect Emotions: A Study with an Extruded Snack Product †

PubMed Central

Bell, Brandon; Adhikari, Koushik; Alavi, Sajid; King, Silvia; Haub, Mark

2017-01-01

Food commonly is associated with emotion. The study was designed to determine if a spice blend (cinnamon, ginger, nutmeg, and cloves) high in antioxidants can evoke changes in consumer emotions. This was an exploratory study to determine the effects of these four spices on emotions. Three extruded, dry snack products containing 0, 4, or a 5% spice blend were tested. One day of hedonic and just-about-right evaluations (n = 100), followed by three days of emotion testing were conducted. A human clinical trial (n = 10), using the control and the 4% samples, measured total antioxidant capacity and blood glucose levels. The emotion “Satisfied” increased significantly in the 5% blend, showing an effect of a higher spice content. The 4% blend was significantly higher in total antioxidant capacity than the baseline, but blood glucose levels were not significantly different. PMID:28820459

Microbiological quality of retail spices in Tehran, Iran.

PubMed

Koohy-Kamaly-Dehkordy, Paliz; Nikoopour, Houshang; Siavoshi, Farideh; Koushki, Mohammadreza; Abadi, Alireza

2013-05-01

The microbiological quality of 351 samples of nine types of spices including black pepper, caraway, cinnamon, cow parsnip, curry powder, garlic powder, red pepper, sumac, and turmeric, collected from retail shops in Tehran during 2007, was determined. The numbers of aerobic mesophilic bacteria, Escherichia coli, and molds exceeded Iran's National Standard limits, at 63.2% (>5 × 10(5) CFU/g), 23.4% (>0.3 MPN/g), and 21.9% (>5 × 10(3) CFU/g) of the studied samples, respectively. Coliform contamination was more than 10(3) MPN/g in 24.8% of samples. High contamination of retail spices is considered an indication of environmental or fecal contamination due to unhygienic practices in their production. Use of spices with high microbial content could increase the chance of food spoilage and transmission of foodborne pathogens. Accordingly, application of food safety measurements to reduce microbial counts in spices is strongly recommended.

Spices for Prevention and Treatment of Cancers

PubMed Central

Zheng, Jie; Zhou, Yue; Li, Ya; Xu, Dong-Ping; Li, Sha; Li, Hua-Bin

2016-01-01

Spices have been widely used as food flavorings and folk medicines for thousands of years. Numerous studies have documented the antioxidant, anti-inflammatory and immunomodulatory effects of spices, which might be related to prevention and treatment of several cancers, including lung, liver, breast, stomach, colorectum, cervix, and prostate cancers. Several spices are potential sources for prevention and treatment of cancers, such as Curcuma longa (tumeric), Nigella sativa (black cumin), Zingiber officinale (ginger), Allium sativum (garlic), Crocus sativus (saffron), Piper nigrum (black pepper) and Capsicum annum (chili pepper), which contained several important bioactive compounds, such as curcumin, thymoquinone, piperine and capsaicin. The main mechanisms of action include inducing apoptosis, inhibiting proliferation, migration and invasion of tumors, and sensitizing tumors to radiotherapy and chemotherapy. This review summarized recent studies on some spices for prevention and treatment of cancers, and special attention was paid to bioactive components and mechanisms of action. PMID:27529277

Spices for Prevention and Treatment of Cancers.

PubMed

Zheng, Jie; Zhou, Yue; Li, Ya; Xu, Dong-Ping; Li, Sha; Li, Hua-Bin

2016-08-12

Spices have been widely used as food flavorings and folk medicines for thousands of years. Numerous studies have documented the antioxidant, anti-inflammatory and immunomodulatory effects of spices, which might be related to prevention and treatment of several cancers, including lung, liver, breast, stomach, colorectum, cervix, and prostate cancers. Several spices are potential sources for prevention and treatment of cancers, such as Curcuma longa (tumeric), Nigella sativa (black cumin), Zingiber officinale (ginger), Allium sativum (garlic), Crocus sativus (saffron), Piper nigrum (black pepper) and Capsicum annum (chili pepper), which contained several important bioactive compounds, such as curcumin, thymoquinone, piperine and capsaicin. The main mechanisms of action include inducing apoptosis, inhibiting proliferation, migration and invasion of tumors, and sensitizing tumors to radiotherapy and chemotherapy. This review summarized recent studies on some spices for prevention and treatment of cancers, and special attention was paid to bioactive components and mechanisms of action.

Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

DOE Office of Scientific and Technical Information (OSTI.GOV)

Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi; Othman, Zainon

2014-09-03

Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSLmore » signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices.« less

SPICE Modeling of Body Bias Effect in 4H-SiC Integrated Circuit Resistors

NASA Technical Reports Server (NTRS)

Neudeck, Philip G.

2017-01-01

The DC electrical behavior of n-type 4H-SiC resistors used for realizing 500C durable integrated circuits (ICs) is studied as a function of substrate bias and temperature. Improved fidelity electrical simulation is described using SPICE NMOS model to simulate resistor substrate body bias effect that is absent from the SPICE semiconductor resistor model.

77 FR 36480 - Fresh Garlic From the People's Republic of China: Partial Rescission of the 2010-2011 Antidumping...

Federal Register 2010, 2011, 2012, 2013, 2014

2012-06-19

... Harmoni Spice Co., Ltd. also filed a timely withdrawal of its review request on the same date. \\1\\ See... Xinboda Industrial Co., Ltd.; Zhengzhou Harmoni Spice Co., Ltd.; Weifang Hongqiao International Logistic... Harmoni Spice Co., Ltd. [FR Doc. 2012-14966 Filed 6-18-12; 8:45 am] BILLING CODE 3510-DS-P ...

We, the People of the World... Special Programs in Citizenship Education: Comparative Legal Systems. SPICE V.

ERIC Educational Resources Information Center

Hardin, Julia P., Ed.; Moulden, Richard G., Ed.

This compilation of over 40 lesson plans on various topics in law related education was written by classroom teachers from around the United States who had participated in the fifth of an annual series called Special Programs in Citizenship Education (SPICE)--weeklong institutes devoted to learning about different cultures and laws. Called SPICE V…

Beneficial Effects of Spices in Food Preservation and Safety

PubMed Central

Gottardi, Davide; Bukvicki, Danka; Prasad, Sahdeo; Tyagi, Amit K.

2016-01-01

Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety and preservation have also been studied in vitro and in vivo. Spices have exhibited numerous health benefits in preventing and treating a wide variety of diseases such as cancer, aging, metabolic, neurological, cardiovascular, and inflammatory diseases. The present review aims to provide a comprehensive summary of the most relevant and recent findings on spices and their active compounds in terms of targets and mode of action; in particular, their potential use in food preservation and enhancement of shelf life as a natural bioingredient. PMID:27708620

Spices Coffee : Innovation Strategy To Increase Quality On Powder Coffee Farmers

NASA Astrophysics Data System (ADS)

Amir, I. T.; Indah, P. N.; Widayanti, S.

2018-01-01

The purpose of the study is a) to analyze the condition of internal environment industry spices coffee, b) to analyze the condition of the external environment industry spices coffee, and c) to determine the technological innovation strategy spices coffee in order to improve the competitiveness of the coffee people. Most of the coffee grown in Tutur district is cultivated by smallholder farms, resulting in low quality. The strategy of coffee spice agro-industry aims to increase the added value of the products so that farmers obtain higher coffee prices. Activities include the provision of raw materials, processing, supply of final products, and marketing.The results showed that the internal environmental conditions that have the highest value is the strengthen factors. The highest score of strengthen factors is the availability of coffee, availability of labor and communications group. The highest score of opportunity factors is technological assistance from the government and other government support for the development of people’s coffee industry and high market potential. The development of agrotourism should improve as well as expand the network to seize market. The strategy should be applied in the development of spices coffee industry is to support aggressive growth (Growth-oriented strategy).

Reducing costs of managing and accessing navigation and ancillary data by relying on the extensive capabilities of NASA's spice system

NASA Technical Reports Server (NTRS)

Semenov, Boris V.; Acton, Charles H., Jr.; Bachman, Nathaniel J.; Elson, Lee S.; Wright, Edward D.

2005-01-01

The SPICE system of navigation and ancillary data possesses a number of traits that make its use in modern space missions of all types highly cost efficient. The core of the system is a software library providing API interfaces for storing and retrieving such data as trajectories, orientations, time conversions, and instrument geometry parameters. Applications used at any stage of a mission life cycle can call SPICE APIs to access this data and compute geometric quantities required for observation planning, engineering assessment and science data analysis. SPICE is implemented in three different languages, supported on 20+ computer environments, and distributed with complete source code and documentation. It includes capabilities that are extensively tested by everyday use in many active projects and are applicable to all types of space missions - flyby, orbiters, observatories, landers and rovers. While a customer's initial SPICE adaptation for the first mission or experiment requires a modest effort, this initial effort pays off because adaptation for subsequent missions/experiments is just a small fraction of the initial investment, with the majority of tools based on SPICE requiring no or very minor changes.

Health, wellness and the allure of spices in the Middle Ages.

PubMed

Freedman, Paul

2015-06-05

During the European Middle Ages aromatic products imported from Asia and Africa were credited with both preventive and curative medical properties. In addition spices provided an image of wellness and as they were expensive and had many uses in cuisine and fragrance, they functioned as prestige consumer goods. This is an effort to look historically at a social and cultural phenomenon for the period roughly A.D. 1200-1500. Sources of information about the demand for and uses of spices include lists of materia medica, medical treatises, cookbooks, religious writings, descriptions of banquets and court ceremonial and literary works showing what might be called aspirational lifestyles. It is important to focus on the demand side of the spice trade rather than simply assuming a consistent demand and looking only at the supply (prices, routes, for example). The demand for spices must be understood in terms of their attributed medical and wellness powers, but these in turn are related to the mysterious Eastern origins of spices that enhanced their image as elite consumer products and their association with spiritual as well as medical healing. Copyright © 2014 Elsevier Ireland Ltd. All rights reserved.

Compatibility art of traditional Chinese medicine: from the perspective of herb pairs.

PubMed

Wang, Shengpeng; Hu, Yangyang; Tan, Wen; Wu, Xu; Chen, Ruie; Cao, Jiliang; Chen, Meiwan; Wang, Yitao

2012-09-28

Over the past decades, research of traditional Chinese medicine (TCM) mainly focused on developing potential candidates from Chinese medicinal herbs, while the wisdom of applying these traditional herbs has not been paid as much attention as it deserves. As is well-known, multi-herb therapy is one of the most important characteristics of TCM, but the modernization drive of this conventional wisdom has faced many obstacles due to its unimaginable complexity. Herb pairs, the most fundamental and the simplest form of multi-herb formulae, are a centralized representative of Chinese herbal compatibility. In light of their simplicity and the basic characteristics of complex formulae, herb pairs are of great importance in the studies of herb compatibility. A systematic search of herb pair related research was carried out using multiple online literature databases, books and monographs published in the past 20 years. A comprehensive introduction to the compatibility of TCM, the position of herb pairs in TCM and the progresses of several famous herb pairs were provided in this review. Furthermore, the clinical study and the future research trends of herb pairs were also discussed. Herb pairs have played, and may continue to play a key role in full investigation of general herb compatibility for their indispensable position in TCM. Much more research is needed for the standardization, safety evaluation, and mechanism exploration of herb pairs. Copyright © 2012 Elsevier Ireland Ltd. All rights reserved.

The effect of spices and manganese on meat starter culture activity.

PubMed

Coventry, M J; Hickey, M W

1993-01-01

Three species, two proprietary spice blends and six starter preparations used in commercial salami manufacture were analysed for manganese and magnesium content. A mettwurst spices blend showed the highest levels of manganese (0·77 ppm expressed as effective product level assuming a 1% spice content) while mild and hot paprika and milano blend contained levels of manganese 1 4 - 1 3 lower. Magnesium levels for spices ranged from 3·14 to 25·81 ppm. Only two of the six meat starter cultures showed high levels of manganese (7·77 and 16·12 ppm as effective product level based on inoculation rate) while magnesium levels for all starter cultures did not exceed 0·37 ppm. The pH of salami products made with starter cultures containing no added manganese lagged behind that of products made with added mangenese (5 ppm) by 0·2 pH units at 48 h. The effect of manganese ions on the fermentation rate of starter bacteria was studied further in a salami model system, in the absence and presence of added spices. The mettwurst blend produced greatest stimulation and the milano the least. A level of 1·2 ppm of added manganese was sufficient to achieve an optimal (< 4·9 pH units within 48 h) fermentation in the presence of all five spices tested in the salami model system. Copyright © 1993. Published by Elsevier Ltd.

Inclusion of Body Bias Effect in SPICE Modeling of 4H-SiC Integrated Circuit Resistors

NASA Technical Reports Server (NTRS)

Neudeck, Philip G.

2017-01-01

The DC electrical behavior of n-type 4H-SiC resistors used for realizing 500 degrees Celsius durable integrated circuits (ICs) is studied as a function of substrate bias and temperature. Improved fidelity electrical simulation is described using SPICE NMOS model to simulate resistor substrate body bias effect that is absent from the SPICE semiconductor resistor model.

Inclusion of Body-Bias Effect in SPICE Modeling of 4H-SiC Integrated Circuit Resistors

NASA Technical Reports Server (NTRS)

Neudeck, Philip G.

2017-01-01

The DC electrical behavior of n-type 4H-SiC resistors used for realizing 500 C durable integrated circuits (ICs) is studied as a function of substrate bias and temperature. Improved fidelity electrical simulation is described using SPICE NMOS model to simulate resistor substrate body bias effect that is absent from the SPICE semiconductor resistor model.

Natural antimicrobial/antioxidant agents in meat and poultry products as well as fruits and vegetables: A review.

PubMed

Aziz, Marya; Karboune, Salwa

2018-02-11

Synthetic preservatives are widely used by the food industry to control the growth of spoilage and pathogenic microorganisms and to inhibit the process of lipid oxidation extending the shelf-life, quality and safety of food products. However, consumer's preference for natural food additives and concern regarding the safety of synthetic preservatives prompted the food industry to look for natural alternatives. Natural antimicrobials, including plant extracts and their essential oils, enzymes, peptides, bacteriocins, bacteriophages, and fermented ingredients have all been shown to have the potential for use as alternatives to chemical antimicrobials. Some spices, herbs and other plant extracts were also reported to be strong antioxidants. The antimicrobial/antioxidant activities of some plant extracts and/or their essential oils are mainly due to the presence of some major bioactive compounds, including phenolic acids, terpenes, aldehydes, and flavonoids. The proposed mechanisms of action of these natural preservatives are reported. An overview of the research done on the direct incorporation of natural preservatives agents into meat and poultry products as well as fruit and vegetables to extend their shelf-life is presented. The development of edible packaging materials containing natural preservatives is growing and their applications in selected food products are also presented in this review.

Pine Bark and Green Tea Concentrated Extracts: Antioxidant Activity and Comprehensive Characterization of Bioactive Compounds by HPLC–ESI-QTOF-MS

PubMed Central

Cádiz-Gurrea, María de la Luz; Fernández-Arroyo, Salvador; Segura-Carretero, Antonio

2014-01-01

The consumption of polyphenols has frequently been associated with low incidence of degenerative diseases. Most of these natural antioxidants come from fruits, vegetables, spices, grains and herbs. For this reason, there has been increasing interest in identifying plant extract compounds. Polymeric tannins and monomeric flavonoids, such as catechin and epicatechin, in pine bark and green tea extracts could be responsible for the higher antioxidant activities of these extracts. The aim of the present study was to characterize the phenolic compounds in pine bark and green tea concentrated extracts using high-performance liquid chromatography coupled to electrospray ionization mass spectrometry (HPLC–ESI-QTOF-MS). A total of 37 and 35 compounds from pine bark and green tea extracts, respectively, were identified as belonging to various structural classes, mainly flavan-3-ol and its derivatives (including procyanidins). The antioxidant capacity of both extracts was evaluated by three complementary antioxidant activity methods: Trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). Higher antioxidant activity values by each method were obtained. In addition, total polyphenol and flavan-3-ol contents, which were determined by Folin–Ciocalteu and vanillin assays, respectively, exhibited higher amounts of gallic acid and (+)-catechin equivalents. PMID:25383680

Effects of different levels of coriander (Coriandrum sativum) seed powder and extract on serum biochemical parameters, microbiota, and immunity in broiler chicks.

PubMed

Hosseinzadeh, Hesam; Alaw Qotbi, Ali Ahmad; Seidavi, Alireza; Norris, David; Brown, David

2014-01-01

The use of herbs and spices has gained increasing interest as feed additives and possible alternative to antibiotics in poultry production. The effects of using different levels of coriander seed powder or extract on selected blood parameters, intestinal microflora, and immune response of broiler chickens were investigated in this study. A total of 420-day-old broiler chicks were randomly assigned to 7 treatments with 4 replicates and fed for 42 days. Results showed that inclusion of 2.0% coriander powder in broiler diets lowered total cholesterol while blood urea was significantly higher in birds on T4 compared to T1 and T2. Furthermore, there were no treatment effects on Lactobacillus bacteria; however, the population of E. coli was significantly higher in the ileum of chickens fed T0. Noticeable significant improvements of antibody titer against Newcastle, infectious bronchitis, and infectious bursal disease were observed in birds receiving coriander extract in water. Immunoglobulin G antibody against sheep red blood cells showed significant improvement in birds fed T3; likewise, immunoglobulin M was significantly higher in birds on T2 and T3 at 28 d of age. These results revealed that coriander extract or powder can be used as antibiotic alternative in broiler feeds.

Oregano Essential Oil as an Antimicrobial and Antioxidant Additive in Food Products.

PubMed

Rodriguez-Garcia, I; Silva-Espinoza, B A; Ortega-Ramirez, L A; Leyva, J M; Siddiqui, M W; Cruz-Valenzuela, M R; Gonzalez-Aguilar, G A; Ayala-Zavala, J F

2016-07-26

Food consumers and industries urged the need of natural alternatives to assure food safety and quality. As a response, the use of natural compounds from herbs and spices is an alternative to synthetic additives associated with toxic problems. This review discusses the antimicrobial and antioxidant activity of oregano essential oil (OEO) and its potential as a food additive. Oregano is a plant that has been used as a food seasoning since ancient times. The common name of oregano is given to several species: Origanum (family: Lamiaceae) and Lippia (family: Verbenaceae), amongst others. The main compounds identified in the different OEOs are carvacrol and thymol, which are responsible for the characteristic odor, antimicrobial, and antioxidant activity; however, their content may vary according to the species, harvesting season, and geographical sources. These substances as antibacterial agents make the cell membrane permeable due to its impregnation in the hydrophobic domains, this effect is higher against gram positive bacteria. In addition, the OEO has antioxidant properties effective in retarding the process of lipid peroxidation in fatty foods, and scavenging free radicals. In this perspective, the present review analyzes and discusses the state of the art about the actual and potential uses of OEO as an antimicrobial and antioxidant food additives.

Dietary Phytochemicals in Neuroimmunoaging: A New Therapeutic Possibility for Humans?

PubMed

Corbi, Graziamaria; Conti, Valeria; Davinelli, Sergio; Scapagnini, Giovanni; Filippelli, Amelia; Ferrara, Nicola

2016-01-01

Although several efforts have been made in the search for genetic and epigenetic patterns linked to diseases, a comprehensive explanation of the mechanisms underlying pathological phenotypic plasticity is still far from being clarified. Oxidative stress and inflammation are two of the major triggers of the epigenetic alterations occurring in chronic pathologies, such as neurodegenerative diseases. In fact, over the last decade, remarkable progress has been made to realize that chronic, low-grade inflammation is one of the major risk factor underlying brain aging. Accumulated data strongly suggest that phytochemicals from fruits, vegetables, herbs, and spices may exert relevant immunomodulatory and/or anti-inflammatory activities in the context of brain aging. Starting by the evidence that a common denominator of aging and chronic degenerative diseases is represented by inflammation, and that several dietary phytochemicals are able to potentially interfere with and regulate the normal function of cells, in particular neuronal components, aim of this review is to summarize recent studies on neuroinflammaging processes and proofs indicating that specific phytochemicals may act as positive modulators of neuroinflammatory events. In addition, critical pathways involved in mediating phytochemicals effects on neuroinflammaging were discussed, exploring the real impact of these compounds in preserving brain health before the onset of symptoms leading to inflammatory neurodegeneration and cognitive decline.

Angioedema Due to Lamiaceae Allergy.

PubMed

Yazıcı, Selçuk; Nacaroglu, Hikmet Tekin; Bahçeci Erdem, Semiha; Karaman, Sait; Can, Demet

2018-02-01

We present a 13-year-old male childallergic to three different plants (Salvia officinalis, Mentha piperita and Origanum onites L.) of Lamiaceae family. The patient developed angioedema 20-30 minutes after eating chicken meat with cheddar cheese. There was no history of allergy. Oral food challenge (OFC) with both cheddar cheese and chicken meat was negative. Skin tests for inhalant allergens were negative. 3 weeks later, the patient was admitted with angioedema after drinking sage tea. OFC with sage was applied and angioedema was observed. It was recognized that the first trigger, chicken meat with cheddar cheese, included oregano (Origanum onites L.). OFC for oregano was positive. Prick to prick test for Lamiaceae herbs (oregano, sage, mint) was performed. A positive reaction was observed only to mint. OFC was repeated with fresh mint and angioedema developed after 16 hours. Diagnose of Lamiaceae allergy is complicated and cross-sensitivity is common. Skin prick test (prick to prick)revealed a positive response only to mint but not to oregano and sage. Commercial radioallergosorbent (RAST) tests are available only for a few members of the family. Finally, thediagnose is based mainly on OFC. Spices from Lamiaceae group should be considered as potential triggers of allergic reactions.

Antimicrobial activity of coriander oil and its effectiveness as food preservative.

PubMed

Silva, Filomena; Domingues, Fernanda C

2017-01-02

ABTRACT Foodborne illness represents a major economic burden worldwide and a serious public health threat, with around 48 million people affected and 3,000 death each year only in the USA. One of the possible strategies to reduce foodborne infections is the development of effective preservation strategies capable of eradicating microbial contamination of foods. Over the last years, new challenges for the food industry have arisen such as the increase of antimicrobial resistance of foodborne pathogens to common preservatives and consumers demand for naturally based products. In order to overcome this, new approaches using natural or bio-based products as food preservatives need to be investigated. Coriander (Coriandrum sativum L.) is a well-known herb widely used as spice, or in folk medicine, and in the pharmacy and food industries. Coriander seed oil is the world's second most relevant essential oil, exhibiting antimicrobial activity against Gram-positive and Gram-negative bacteria, some yeasts, dermatophytes and filamentous fungi. This review highlights coriander oil antimicrobial activity and possible mechanisms of action in microbial cells and discusses the ability of coriander oil usage as a food preservative, pointing out possible paths for the successful evolution for these strategies towards a successful development of a food preservation strategy using coriander oil.

Protein Folding and Aggregation into Amyloid: The Interference by Natural Phenolic Compounds

PubMed Central

Stefani, Massimo; Rigacci, Stefania

2013-01-01

Amyloid aggregation is a hallmark of several degenerative diseases affecting the brain or peripheral tissues, whose intermediates (oligomers, protofibrils) and final mature fibrils display different toxicity. Consequently, compounds counteracting amyloid aggregation have been investigated for their ability (i) to stabilize toxic amyloid precursors; (ii) to prevent the growth of toxic oligomers or speed that of fibrils; (iii) to inhibit fibril growth and deposition; (iv) to disassemble preformed fibrils; and (v) to favor amyloid clearance. Natural phenols, a wide panel of plant molecules, are one of the most actively investigated categories of potential amyloid inhibitors. They are considered responsible for the beneficial effects of several traditional diets being present in green tea, extra virgin olive oil, red wine, spices, berries and aromatic herbs. Accordingly, it has been proposed that some natural phenols could be exploited to prevent and to treat amyloid diseases, and recent studies have provided significant information on their ability to inhibit peptide/protein aggregation in various ways and to stimulate cell defenses, leading to identify shared or specific mechanisms. In the first part of this review, we will overview the significance and mechanisms of amyloid aggregation and aggregate toxicity; then, we will summarize the recent achievements on protection against amyloid diseases by many natural phenols. PMID:23765219

Utilization of Ayurveda in health care: an approach for prevention, health promotion, and treatment of disease. Part 1--Ayurveda, the science of life.

PubMed

Sharma, Hari; Chandola, H M; Singh, Gurdip; Basisht, Gopal

2007-11-01

Ayurveda is a natural health care system that originated in India more than 5000 years ago. Its main objective is to achieve optimal health and well-being through a comprehensive approach that addresses mind, body, behavior, and environment. Ayurveda emphasizes prevention and health promotion, and provides treatment for disease. It considers the development of consciousness to be essential for optimal health and meditation as the main technique for achieving this. Treatment of disease is highly individualized and depends on the psychophysiologic constitution of the patient. There are different dietary and lifestyle recommendations for each season of the year. Common spices are utilized in treatment, as well as herbs and herbal mixtures, and special preparations known as Rasayanas are used for rejuvenation, promotion of longevity, and slowing of the aging process. A group of purification procedures known as Panchakarma removes toxins from the physiology. Whereas Western allopathic medicine is excellent in handling acute medical crises, Ayurveda demonstrates an ability to manage chronic disorders that Western medicine has been unable to. It may be projected from Ayurveda's comprehensive approach, emphasis on prevention, and ability to manage chronic disorders that its widespread use would improve the health status of the world's population.

Pine bark and green tea concentrated extracts: antioxidant activity and comprehensive characterization of bioactive compounds by HPLC-ESI-QTOF-MS.

PubMed

de la Luz Cádiz-Gurrea, María; Fernández-Arroyo, Salvador; Segura-Carretero, Antonio

2014-11-06

The consumption of polyphenols has frequently been associated with low incidence of degenerative diseases. Most of these natural antioxidants come from fruits, vegetables, spices, grains and herbs. For this reason, there has been increasing interest in identifying plant extract compounds. Polymeric tannins and monomeric flavonoids, such as catechin and epicatechin, in pine bark and green tea extracts could be responsible for the higher antioxidant activities of these extracts. The aim of the present study was to characterize the phenolic compounds in pine bark and green tea concentrated extracts using high-performance liquid chromatography coupled to electrospray ionization mass spectrometry (HPLC-ESI-QTOF-MS). A total of 37 and 35 compounds from pine bark and green tea extracts, respectively, were identified as belonging to various structural classes, mainly flavan-3-ol and its derivatives (including procyanidins). The antioxidant capacity of both extracts was evaluated by three complementary antioxidant activity methods: Trolox equivalent antioxidant capacity (TEAC), ferric reducing antioxidant power (FRAP) and oxygen radical absorbance capacity (ORAC). Higher antioxidant activity values by each method were obtained. In addition, total polyphenol and flavan-3-ol contents, which were determined by Folin-Ciocalteu and vanillin assays, respectively, exhibited higher amounts of gallic acid and (+)-catechin equivalents.

Could We Really Use Aloe vera Food Supplements to Treat Diabetes? Quality Control Issues

PubMed Central

2017-01-01

Diabetes UK has recently listed a number of herbs and spices that have been clinically shown to improve blood glucose control in type-2 diabetes patients and the diabetes high-risk group. With Aloe vera being top in this list, its health benefit along with health and beauty/food retailers supplying it was illustrated in detail. Previous article from this laboratory scrutinised the merit of using A. vera as an alternative therapy to prescription antidiabetic drugs and the risk of using food supplements in the market which do not qualify as drug preparations. In continuation of this discussion, the present study assesses three Aloe Pura brands and one Holland and Barret brand of A. vera juice supplements in the UK market through chromatographic and spectroscopic analysis. While the polysaccharide active ingredient, acemannan, appears to be within the recommended limit, it was found that Aloe Pura (one of the best-selling brands for A. vera supplement) products have benzoate additive that does not appear in the supplement levels. Moreover, two of the Aloe Pura brand juices contain methanol, suggesting that the International Aloe Science Council (IASC) certification does not guarantee the medicinal quality of these products. The therapeutic fitness of such supplements is discussed. PMID:29511381

De novo transcriptome sequence assembly and identification of AP2/ERF transcription factor related to abiotic stress in parsley (Petroselinum crispum).

PubMed

Li, Meng-Yao; Tan, Hua-Wei; Wang, Feng; Jiang, Qian; Xu, Zhi-Sheng; Tian, Chang; Xiong, Ai-Sheng

2014-01-01

Parsley is an important biennial Apiaceae species that is widely cultivated as herb, spice, and vegetable. Previous studies on parsley principally focused on its physiological and biochemical properties, including phenolic compound and volatile oil contents. However, little is known about the molecular and genetic properties of parsley. In this study, 23,686,707 high-quality reads were obtained and assembled into 81,852 transcripts and 50,161 unigenes for the first time. Functional annotation showed that 30,516 unigenes had sequence similarity to known genes. In addition, 3,244 putative simple sequence repeats were detected in curly parsley. Finally, 1,569 of the identified unigenes belonged to 58 transcription factor families. Various abiotic stresses have a strong detrimental effect on the yield and quality of parsley. AP2/ERF transcription factors have important functions in plant development, hormonal regulation, and abiotic response. A total of 88 putative AP2/ERF factors were identified from the transcriptome sequence of parsley. Seven AP2/ERF transcription factors were selected in this study to analyze the expression profiles of parsley under different abiotic stresses. Our data provide a potentially valuable resource that can be used for intensive parsley research.

De Novo Transcriptome Sequence Assembly and Identification of AP2/ERF Transcription Factor Related to Abiotic Stress in Parsley (Petroselinum crispum)

PubMed Central

Wang, Feng; Jiang, Qian; Xu, Zhi-Sheng; Tian, Chang; Xiong, Ai-Sheng

2014-01-01

Parsley is an important biennial Apiaceae species that is widely cultivated as herb, spice, and vegetable. Previous studies on parsley principally focused on its physiological and biochemical properties, including phenolic compound and volatile oil contents. However, little is known about the molecular and genetic properties of parsley. In this study, 23,686,707 high-quality reads were obtained and assembled into 81,852 transcripts and 50,161 unigenes for the first time. Functional annotation showed that 30,516 unigenes had sequence similarity to known genes. In addition, 3,244 putative simple sequence repeats were detected in curly parsley. Finally, 1,569 of the identified unigenes belonged to 58 transcription factor families. Various abiotic stresses have a strong detrimental effect on the yield and quality of parsley. AP2/ERF transcription factors have important functions in plant development, hormonal regulation, and abiotic response. A total of 88 putative AP2/ERF factors were identified from the transcriptome sequence of parsley. Seven AP2/ERF transcription factors were selected in this study to analyze the expression profiles of parsley under different abiotic stresses. Our data provide a potentially valuable resource that can be used for intensive parsley research. PMID:25268141

Role of Diet and Nutritional Supplements in Parkinson's Disease Progression

PubMed Central

Lau, Richard C.; Bennett, Rachel D.

2017-01-01

Objectives The goal of this study is to describe modifiable lifestyle variables associated with reduced rate of Parkinson's disease (PD) progression. Methods The patient-reported outcomes in PD (PRO-PD) were used as the primary outcome measure, and a food frequency questionnaire (FFQ) was used to assess dietary intake. In this cross-sectional analysis, regression analysis was performed on baseline data to identify the nutritional and pharmacological interventions associated with the rate of PD progression. All analyses were adjusted for age, gender, and years since diagnosis. Results 1053 individuals with self-reported idiopathic PD were available for analysis. Foods associated with the reduced rate of PD progression included fresh vegetables, fresh fruit, nuts and seeds, nonfried fish, olive oil, wine, coconut oil, fresh herbs, and spices (P < 0.05). Foods associated with more rapid PD progression include canned fruits and vegetables, diet and nondiet soda, fried foods, beef, ice cream, yogurt, and cheese (P < 0.05). Nutritional supplements coenzyme Q10 and fish oil were associated with reduced PD progression (P = 0.026 and P = 0.019, resp.), and iron supplementation was associated with faster progression (P = 0.022). Discussion These are the first data to provide evidence that targeted nutrition is associated with the rate of PD progression. PMID:29081890

Purified aged garlic extract modulates allergic airway inflammation in BALB/c mice.

PubMed

Zare, Ahad; Farzaneh, Parvaneh; Pourpak, Zahra; Zahedi, Fatemeh; Moin, Mostafa; Shahabi, Shahram; Hassan, Zuhair M

2008-09-01

Garlic is known as a potent spice and a medicinal herb with broad therapeutic properties ranging from antibacterial to anticancer and anticoagulant. Our previous studies have shown some immunoregulatory effects for aged garlic extract, suggesting a key role for 14-kD glycoprotein of garlic in shifting the cytokine pattern to T helper-1. In present study, we investigated the effect of 1, 2, and 3 times intraperitoneal injections of aged garlic extract on an established allergic airway inflammation in murine model (BALB/c mice). The garlic extract, isolated by biochemical method, includes proteins precipitation by ammonium sulfate. After injection of the aged garlic extract, IFN-, anti allergen specific IgE and IgG1 were measured in lavage and serum by ELISA and histological assessment was performed on the lung tissues. The results indicated that three-time intra peritoneal injections of the aged garlic extract caused a significant decrease in the hallmark criteria of allergic airway inflammation levels which included eosinophil percentage in lavage, peribronchial lung eosinophils, IgG1 level in lavage and serum, mucous producing goblet cells grade and peribronchial and perivascular inflammation. Our findings in the present research suggested that aged garlic extract has the potential of attenuation of inflammatory features of allergic airway inflammation in murine model.

Effects of Different Levels of Coriander (Coriandrum sativum) Seed Powder and Extract on Serum Biochemical Parameters, Microbiota, and Immunity in Broiler Chicks

PubMed Central

Hosseinzadeh, Hesam; Alaw Qotbi, Ali Ahmad; Seidavi, Alireza; Norris, David; Brown, David

2014-01-01

The use of herbs and spices has gained increasing interest as feed additives and possible alternative to antibiotics in poultry production. The effects of using different levels of coriander seed powder or extract on selected blood parameters, intestinal microflora, and immune response of broiler chickens were investigated in this study. A total of 420-day-old broiler chicks were randomly assigned to 7 treatments with 4 replicates and fed for 42 days. Results showed that inclusion of 2.0% coriander powder in broiler diets lowered total cholesterol while blood urea was significantly higher in birds on T4 compared to T1 and T2. Furthermore, there were no treatment effects on Lactobacillus bacteria; however, the population of E. coli was significantly higher in the ileum of chickens fed T0. Noticeable significant improvements of antibody titer against Newcastle, infectious bronchitis, and infectious bursal disease were observed in birds receiving coriander extract in water. Immunoglobulin G antibody against sheep red blood cells showed significant improvement in birds fed T3; likewise, immunoglobulin M was significantly higher in birds on T2 and T3 at 28 d of age. These results revealed that coriander extract or powder can be used as antibiotic alternative in broiler feeds. PMID:25614892

Research activities on supercritical fluid science in food biotechnology.

PubMed

Khosravi-Darani, Kianoush

2010-06-01

This article serves as an overview, introducing the currently popular area of supercritical fluids and their uses in food biotechnology. Within each application, and wherever possible, the basic principles of the technique, as well as a description of the history, instrumentation, methodology, uses, problems encountered, and advantages over the traditional, non-supercritical methods are given. Most current commercial application of the supercritical extraction involve biologically-produced materials; the technique may be particularly relevant to the extraction of biological compounds in cases where there is a requirement for low-temperature processing, high mass-transfer rates, and negligible carrying over of the solvent into the final product. Special applications to food processing include the decaffeination of green coffee beans, the production of hops extracts, the recovery of aromas and flavors from herbs and spices, the extraction and fractionation of edible oils, and the removal of contaminants, among others. New advances, in which the extraction is combined with reaction or crystallization steps, may further increase the attractiveness of supercritical fluids in the bioprocess industries. To develop and establish a novel and effective alternative to heating treatment, the lethal action of high hydrostatic pressure CO(2) on microorganisms, with none or only a minimal heating process, has recently received a great deal of attention.

Heavy Metal Uptake by Herbs. V. Metal Accumulation and Physiological Effects Induced by Thiuram in Ocimum basilicum L.

PubMed

Adamczyk-Szabela, Dorota; Romanowska-Duda, Zdzisława; Lisowska, Katarzyna; Wolf, Wojciech M

2017-01-01

Basil ( Ocimum basilicum L.) is extensively cultivated as either an important spice and food additive or a source of essential oil crucial for the production of natural phenylpropanoids and terpenoids. It is frequently attacked by fungal diseases. The aim of the study was to estimate the impact of thiuram contact time on the uptake of manganese, cobalt, nickel, copper, zinc, cadmium, and lead by Ocimum basilicum L . The relevant plant physiological parameters were also investigated. Two farmland soils typical for the Polish rural environment were used. Studies involved soil analyses, bioavailable, and total forms for all investigated metals, chlorophyll content, and gas exchange. Atomic absorption spectrometry was used to determine concentration of all elements. Analysis of variance proved hypothesis that thiuram treatment of basil significantly influences metal transfer from soil and their concentration in roots and aboveground parts. This effect is mostly visible on the 14th day after the fungicide administration. Thiuram modifies mycoflora in the rhizosphere zone and subsequently affects either metal uptake from the soil environment or their further migration within the basil plant. Notable, those changes are more evident for basil planted in mineral soil as compared to organic soil with higher buffering capacity.

CURCUMA LONGA AS MEDICINAL HERB IN THE TREATMENT OF DIABET- IC COMPLICATIONS.

PubMed

Karlowicz-Bodalska, Katarzyna; Han, Stanislaw; Freier, Julia; Smolenski, Michal; Bodalska, Agnieszka

2017-03-01

Curcuma longa L. (turmeric) of ginger family (Zingiberaceae) belongs to the group of oldest cultivated spice plants in the south-east Asian countries. For many years rhizome of this plant has been used also as a safe and active drug for the treatment of various.chronic diseases, especially of diabetes mellitus (DM). The active substance of turmeric - curcumin (diferuloylmethane), possesses multiple therapeutic properties. In recent years, many detailed research (tests in vito and in vivo) along with clinical trials have revealed its very valuable biological activities related to its anti-inflammatory, antioxidant and cancer preventive properties, which are presented in numerous publications (1-6). At the molecular level it has been stated that curcumin inhibits cell proliferation, metastasis creation and apoptosis. Currently, great attention has been focused on curcumin as a blocker of TNF-s, which are the principal mediators of most inflammation-related disturbances (7). The main cause of blocking the broadly extended pharmacological and clinical investigations of curcumin is its extremely low solubility in water and in organ fluids. This feature consequently limits its systemic bioavailability and makes use of curcumin as a therapeutic remedy (to date) difficult. The primary aim of presently conducted research is to achieve increased solubilization and bioavailability of this promising nontoxic agent.

Studies on the flavonoid substrates of human UDP-glucuronosyl transferase (UGT) 2B7.

PubMed

Xie, Shenggu; You, Linya; Zeng, Su

2007-08-01

Flavonoids are found in fruits, vegetables, nuts, seeds, herbs, spices, stems and flowers, as well as in tea and red wine. They are prominent components of citrus fruits and other food sources, are consumed regularly with the human diet, and have been shown to have many biological functions, including antioxidant and chelating properties. This study suggests features of the flavonoid structure necessary for it to act as a substrate of human UGT2B7. Generally speaking, flavonol has higher glucuronidation activity than flavones and isoflavones. Differences in C3' position have an important effect on UGT2B7 glucuronidation activity, and the various substituents have different influences on glucuronidation activity. For flavonol, the bulky group at C4' can enhance glucuronidation activity. Increasing the number of hydroxyl groups of flavonoids will increase their glucuronidation activity towards UGT2B7, while conjugation of glycon will weaken the activity, and hydroxyl position can also have an important role in activity. The high glucuronidation efficiency observed with many flavonoids suggests that the contribution of UGT2B7 to the metabolism of flavonoids may be significant. The results suggest that we should not only pay attention to glucuronidation activity, but should also attach importance to the regioselectivity of glucuronidation.

Could We Really Use Aloe vera Food Supplements to Treat Diabetes? Quality Control Issues.

PubMed

Habtemariam, Solomon

2017-01-01

Diabetes UK has recently listed a number of herbs and spices that have been clinically shown to improve blood glucose control in type-2 diabetes patients and the diabetes high-risk group. With Aloe vera being top in this list, its health benefit along with health and beauty/food retailers supplying it was illustrated in detail. Previous article from this laboratory scrutinised the merit of using A. vera as an alternative therapy to prescription antidiabetic drugs and the risk of using food supplements in the market which do not qualify as drug preparations. In continuation of this discussion, the present study assesses three Aloe Pura brands and one Holland and Barret brand of A. vera juice supplements in the UK market through chromatographic and spectroscopic analysis. While the polysaccharide active ingredient, acemannan, appears to be within the recommended limit, it was found that Aloe Pura (one of the best-selling brands for A. vera supplement) products have benzoate additive that does not appear in the supplement levels. Moreover, two of the Aloe Pura brand juices contain methanol, suggesting that the International Aloe Science Council (IASC) certification does not guarantee the medicinal quality of these products. The therapeutic fitness of such supplements is discussed.

Dietary Phytochemicals in Neuroimmunoaging: A New Therapeutic Possibility for Humans?

PubMed Central

Corbi, Graziamaria; Conti, Valeria; Davinelli, Sergio; Scapagnini, Giovanni; Filippelli, Amelia; Ferrara, Nicola

2016-01-01

Although several efforts have been made in the search for genetic and epigenetic patterns linked to diseases, a comprehensive explanation of the mechanisms underlying pathological phenotypic plasticity is still far from being clarified. Oxidative stress and inflammation are two of the major triggers of the epigenetic alterations occurring in chronic pathologies, such as neurodegenerative diseases. In fact, over the last decade, remarkable progress has been made to realize that chronic, low-grade inflammation is one of the major risk factor underlying brain aging. Accumulated data strongly suggest that phytochemicals from fruits, vegetables, herbs, and spices may exert relevant immunomodulatory and/or anti-inflammatory activities in the context of brain aging. Starting by the evidence that a common denominator of aging and chronic degenerative diseases is represented by inflammation, and that several dietary phytochemicals are able to potentially interfere with and regulate the normal function of cells, in particular neuronal components, aim of this review is to summarize recent studies on neuroinflammaging processes and proofs indicating that specific phytochemicals may act as positive modulators of neuroinflammatory events. In addition, critical pathways involved in mediating phytochemicals effects on neuroinflammaging were discussed, exploring the real impact of these compounds in preserving brain health before the onset of symptoms leading to inflammatory neurodegeneration and cognitive decline. PMID:27790141

Herb use, vitamin use, and diet in low-income, postpartum women.

PubMed

Gardiner, Paula; Jarrett, Kelli; Filippelli, Amanda; Pecci, Christine; Mauch, Maya; Jack, Brian

2013-01-01

Little is known about herb use among underserved postpartum women and their patterns of communication about herb use with prenatal providers. We interviewed women from the postpartum unit at an urban hospital about herb use during pregnancy, socioeconomic factors, prenatal vitamin use, and diet. We asked women if they discussed use of herbs and vitamins with their prenatal care providers and asked about their satisfaction with these discussions. We reviewed inpatient chart medication lists for herb use. Of 160 women surveyed, 39% reported using herbs during pregnancy. Sixty-five percent of participants took a prenatal vitamin. Fifty-seven percent of herb users (n = 40) reported taking prenatal vitamins. Herb users were significantly more likely to report making any dietary change during their pregnancies than non-herb users (P = .03). Only 38% of herb users discussed it with their prenatal providers, and 82% were satisfied with the conversation. Of all 160 participants, 125 had prenatal vitamin use documented, and no women had herbal medicine use documented in the medical record during their birth hospitalization. We report a higher frequency of herb use during pregnancy than other studies. The fact that women of all backgrounds and economic statuses report using herbs during pregnancy makes it even more important for all women to be asked about their use of herbs. © 2013 by the American College of Nurse-Midwives.

Herb Use, Vitamin Use, and Diet in Low Income Postpartum Women

PubMed Central

Gardiner, Paula; Jarrett, Kelli; Filippelli, Amanda; Pecci, Christine; Mauch, Maya; Jack, Brian

2012-01-01

Introduction Little is known about herb use among underserved postpartum women and their patterns of communication about herb use with prenatal providers. Methods We interviewed women from the postpartum unit at an urban hospital about herb use during pregnancy, socioeconomic factors, prenatal vitamin use, and diet. We asked women if they discussed use of herbs and vitamins with their prenatal care provider, and their satisfaction with these discussions. We reviewed inpatient chart medication lists for herb use. Results Of 160 women surveyed, 39% reported using herbs during pregnancy. Sixty five percent of subjects took a prenatal vitamin. Fifty-seven percent of herb users (n=40) reported taking prenatal vitamins. Herb users were significantly more likely to report making any dietary change during their pregnancy than non-herb users (P=0.03). Only 38% of herb users discussed it with their prenatal provider and 82% were satisfied with the conversation. Of all 160 subjects, 125 had prenatal vitamin use documented and no women had herbal medicine use documented in the medical record during their delivery hospitalization. Discussion We report a higher frequency of herb use during pregnancy than other studies. The fact that women of all backgrounds and economic status report using herbs during pregnancy makes it even more important for all women to be asked about their use of herbs. PMID:23590486

Cytotoxicity of extracts of spices to cultured cells.

PubMed

Unnikrishnan, M C; Kuttan, R

1988-01-01

The cytotoxicity of the extracts from eight different spices used in the Indian diet was determined using Dalton's lymphoma ascites tumor cells and human lymphocytes in vitro and Chinese Hamster Ovary cells and Vero cells in tissue culture. Alcoholic extracts of the spices were found to be more cytotoxic to these cells than their aqueous extracts. Alcoholic extracts of several spices inhibited cell growth at concentrations of 0.2-1 mg/ml in vitro and 0.12-0.3 mg/ml in tissue culture. Ginger, pippali (native to India; also called dried catkins), pepper, and garlic showed the highest activity followed by asafetida, mustard, and horse-gram (native to India). These extracts also inhibited the thymidine uptake into DNA.

Protective effects of ethanolic extract of Zingiber officinale rhizome on the development of metabolic syndrome in high-fat diet-fed rats.

PubMed

Nammi, Srinivas; Sreemantula, Satyanarayana; Roufogalis, Basil D

2009-05-01

Metabolic syndrome, including obesity, dyslipidaemia, hyperglycaemia and insulin resistance that predisposes type 2 diabetes is a major disease problem around the world and a plethora of herbal medicines are claimed to be effective in controlling these disorders. The rhizome of Zingiber officinale (Zingiberaceae) is commonly used as a spice in various foods and beverages. Apart from its other traditional medical uses, Z. officinale has been used to control diabetes and dyslipidaemia. In the present study, the protective effects of an ethanolic extract of Z. officinale on the development of metabolic syndrome were investigated in a high-fat diet-fed rat model at doses of 100, 200 and 400 mg/kg body weight. The marked rise in body weights, glucose, insulin, total cholesterol, LDL cholesterol, triglycerides, free fatty acids and phospholipids in serum of the rats that followed 6 weeks of high-fat diet treatment were significantly reduced by Z. officinale treatment. However, no significant change in serum HDL cholesterol was observed either with high-fat diet or Z. officinale compared to both control groups. The present results provide scientific evidence to substantiate the traditional use of Z. officinale in preventing metabolic disorders.

Supercritical fluid processing: opportunities for new resist materials and processes

NASA Astrophysics Data System (ADS)

Gallagher-Wetmore, Paula M.; Ober, Christopher K.; Gabor, Allen H.; Allen, Robert D.

1996-05-01

Over the past two decades supercritical fluids have been utilized as solvents for carrying out separations of materials as diverse as foods, polymers, pharmaceuticals, petrochemicals, natural products, and explosives. More recently they have been used for non-extractive applications such as recrystallization, deposition, impregnation, surface modification, and as a solvent alternative for precision parts cleaning. Today, supercritical fluid extraction is being practiced in the foods and beverage industries; there are commercial plants for decaffeinating coffee and tea, extracting beer flavoring agents from hops, and separating oils and oleoresins from spices. Interest in supercritical fluid processing of polymers has grown over the last ten years, and many new purification, fractionation, and even polymerization techniques have emerged. One of the most significant motivations for applying this technology to polymers has been increased performance demands. More recently, with increasing scrutiny of traditional solvents, supercritical fluids, and in particular carbon dioxide, are receiving widespread attention as 'environmentally conscious' solvents. This paper describes several examples of polymers applications, including a few involving photoresists, which demonstrate that as next- generation advanced polymer systems emerge, supercritical fluids are certain to offer advantages as cutting edge processing tools.

Preferences and Perceptions of Flavored Hookah Tobacco among US Women.

PubMed

Scott-Sheldon, Lori A J; Stroud, Laura R

2018-05-01

We assessed preferences, perceptions, and intentions to use flavored waterpipe (hookah) tobacco (HT) among women of reproductive age in the United States. A convenience sample of women 18-44 years of age (N = 238; mean age = 28; 74% white) were recruited via Amazon Mechanical Turk to complete a survey assessing preferences, perceptions, and intentions to use flavored HT. Of the women who had ever used hookah (62%), most (82%) used hookah sweetened with fruit flavors. Preferences for hookah flavors were statistically different between flavors such that women overall preferred sweet flavors (fruits, candy or other sweets, chocolate) versus other flavors (menthol/mint, clove/spice, alcohol, other beverages, tobacco/unflavored). Perceptions of general or pregnancy-related harmfulness did not differ between flavors. Sweet flavors (fruits, candy or other sweets, chocolate) were perceived to be less harsh than tobacco/unflavored hookah among women who had ever used hookah. Flavor preferences (but not perceptions of harmfulness or harshness) predicted intentions to use flavored HT in the future. Sweet flavored tobacco is preferred and used by reproductive-age women. Prohibiting flavorings in HT will likely lessen the appeal of smoking hookah to protect the health of women and children.

Ischemic stroke after use of the synthetic marijuana "spice".

PubMed

Freeman, Melissa J; Rose, David Z; Myers, Martin A; Gooch, Clifton L; Bozeman, Andrea C; Burgin, W Scott

2013-12-10

To report and associate acute cerebral infarctions in 2 young, previously healthy siblings with use of the street drug known as "spice" (a synthetic marijuana product, also known as "K2"), which they independently smoked before experiencing acute embolic-appearing ischemic strokes. We present history, physical examination, laboratory data, cerebrovascular imaging, echocardiogram, ECG, and hospital course of these patients. We found that in both siblings spice was obtained from the same source. The drug was found to contain the schedule I synthetic cannabinoid JWH-018. Full stroke workup was unrevealing of a stroke etiology; urine drug screen was positive for marijuana. We found that our 2 patients who smoked the street drug spice had a temporal association with symptoms of acute cerebral infarction. This association may be confounded by contaminants in the product consumed (i.e., marijuana or an unidentified toxin) or by an unknown genetic mechanism. The imaging of both patients suggests an embolic etiology, which is consistent with reports of serious adverse cardiac events with spice use, including tachyarrhythmias and myocardial infarctions.

An improved approach to identify irradiated spices using electronic nose, FTIR, and EPR spectroscopy.

PubMed

Sanyal, Bhaskar; Ahn, Jae-Jun; Maeng, Jeong-Hwan; Kyung, Hyun-Kyu; Lim, Ha-Kyeong; Sharma, Arun; Kwon, Joong-Ho

2014-09-01

Changes in cumin and chili powder from India resulting from electron-beam irradiation were investigated using 3 analytical methods: electronic nose (E-nose), Fourier transform infrared (FTIR) spectroscopy, and electron paramagnetic resonance (EPR) spectroscopy. The spices had been exposed to 6 to 14 kGy doses recommended for microbial decontamination. E-nose measured a clear difference in flavor patterns of the irradiated spices in comparison with the nonirradiated samples. Principal component analysis further showed a dose-dependent variation. FTIR spectra of the samples showed strong absorption bands at 3425, 3007 to 2854, and 1746 cm(-1). However, both nonirradiated and irradiated spice samples had comparable patterns without any noteworthy changes in functional groups. EPR spectroscopy of the irradiated samples showed a radiation-specific triplet signal at g = 2.006 with a hyper-fine coupling constant of 3 mT confirming the results obtained with the E-nose technique. Thus, E-nose was found to be a potential tool to identify irradiated spices. © 2014 Institute of Food Technologists®

Chemical composition and antioxidant activities of some indigenous spices consumed in Nigeria.

PubMed

Ene-Obong, Henrietta; Onuoha, NneOla; Aburime, Lilian; Mbah, Obioma

2018-01-01

The chemical compositions and antioxidant capacities of seven spices consumed in Southern Nigeria were determined. They were purchased from majors markets in the study area. Edible portions of the spices were ground into fine powder and their nutrient and phytochemical compositions determined using standard methods. Antioxidant activity were determined on aqueous extract using standard assays, namely, 1,1-diphenyl-2picrylhydrazyl (DPPH) free radical ability and ferric reducing antioxidant potential (FRAP). The spices were rich in macro-and micro-nutrients. Ricinodendron heudelotii had the highest protein (30.6%) and fat (24.6%) contents. Tetrapleura tetraptera had the least fat content. The total phenol, flavonoid and vitamin C contents differed significantly (p<0.001) from each other. Aframomum citratum had the highest amount of total phenol, flavonoid and DPPH scavenging ability, while Afrostyrax lepidophyllus had the best FRAP. The spices have good nutrient profile and antioxidant potentials. Their increased consumption is recommended and use as functional foods needs to be exploited. Copyright © 2017 Elsevier Ltd. All rights reserved.

Decoupling biogeochemical records, extinction, and environmental change during the Cambrian SPICE event

PubMed Central

Schiffbauer, James D.; Huntley, John Warren; Fike, David A.; Jeffrey, Matthew Jarrell; Gregg, Jay M.; Shelton, Kevin L.

2017-01-01

Several positive carbon isotope excursions in Lower Paleozoic rocks, including the prominent Upper Cambrian Steptoean Positive Carbon Isotope Excursion (SPICE), are thought to reflect intermittent perturbations in the hydrosphere-biosphere system. Models explaining these secular changes are abundant, but the synchronicity and regional variation of the isotope signals are not well understood. Examination of cores across a paleodepth gradient in the Upper Cambrian central Missouri intrashelf basin (United States) reveals a time-transgressive, facies-dependent nature of the SPICE. Although the SPICE event may be a global signal, the manner in which it is recorded in rocks should and does vary as a function of facies and carbonate platform geometry. We call for a paradigm shift to better constrain facies, stratigraphic, and biostratigraphic architecture and to apply these observations to the variability in magnitude, stratigraphic extent, and timing of the SPICE signal, as well as other biogeochemical perturbations, to elucidate the complex processes driving the ocean-carbonate system. PMID:28275734

Identification of irradiated spices by the use of thermoluminescence method (TL)

NASA Astrophysics Data System (ADS)

Sharifzadeh, M.; Sohrabpour, M.

1993-07-01

In this paper the results of the investigations of identification of irradiated spices by the use of thermoluminescence method is reported. The materials used were black and red peppers, turmeric, cinnamon, and garlic powder. Gamma Cell 220 was used for irradiating samples at dose values of 2.5, 5, 7.5 and 10 kGy respectively. The TL intensity of the unirradiated spices as well as the fading characteristics of the irradiated samples having received a dose of 10 kGy have been measured. Post-irradiation temperature treatment of the irradiated (10 kGy) and unirradiated samples at 60°C and 100°C for 24 hours have been also performed. The results show that the TL intensities of unirradiated and irradiated samples from different batches of each spice are fairly distributed. A reasonable TL intensity versus dose has been observed in nearly all cases. Based on the observations made it is possible to distinguish irradiated spices after (4-9) months post-irradiation.

Active vibration control testing of the SPICES program: final demonstration article

NASA Astrophysics Data System (ADS)

Dunne, James P.; Jacobs, Jack H.

1996-05-01

The Synthesis and Processing of Intelligent Cost Effective Structures (SPICES) Program is a partnership program sponsored by the Advanced Research Projects Agency. The mission of the program is to develop cost effective material processing and synthesis technologies to enable new products employing active vibration suppression and control devices to be brought to market. The two year program came to fruition in 1995 through the fabrication of the final smart components and testing of an active plate combined with two trapezoidal rails, forming an active mount. Testing of the SPICES combined active mount took place at McDonnell Douglas facilities in St. Louis, MO, in October-December 1995. Approximately 15 dB reduction in overall response of a motor mounted on the active structure was achieved. Further details and results of the SPICES combined active mount demonstration testing are outlined. Results of numerous damping and control strategies that were developed and employed in the testing are presented, as well as aspects of the design and fabrication of the SPICES active mount components.

Effects of mass transfer between Martian satellites on surface geology

DTIC Science & Technology

2015-12-21

University Affiliated Research Center (UARC). Thanks to Bill Folkner (JPL/Caltech) for high-fidelity long-term Phobos/Deimos SPICE orbit propagations, and...created by JPL/Caltech to SPICE ephemeris information from NASA’s Navigation and Ancillary Information Facility (naif.jpl.nasa.gov) (Acton et al., 2002...References Acton, C. et al., 2002. Extending NASA’s SPICE ancillary information system to meet future mission needs. In: 2002 AIAA Space Operations

A Problem-Solving Environment for Biological Network Informatics: Bio-Spice

DTIC Science & Technology

2007-06-01

user an environment to access software tools. The Dashboard is built upon the NetBeans Integrated Development Environment (IDE), an open source Java...based integration platform was demonstrated. During the subsequent six month development cycle, the first version of the NetBeans based Bio-SPICE...frameworks (OAA, NetBeans , and Systems Biology Workbench (SBW)[15]), it becomes possible for Bio-SPICE tools to truly interoperate. This interoperation

Spice-y Kidney Failure: A Case Report and Systematic Review of Acute Kidney Injury Attributable to the Use of Synthetic Cannabis.

PubMed

Zarifi, Ceyda; Vyas, Shuchi

2017-01-01

Spice is a synthetic cannabinoid that is readily available for purchase in smoke shops at relatively low cost. Spice is not detectable upon routine drug screening, making it an increasingly popular new street drug. A 21-year-old man presented with new-onset seizures. During the next 2 days, he developed uncontrollable hypertension, agitation, respiratory failure requiring intubation, pulmonary hypertension, and acute kidney injury (AKI) with a maximum blood urea nitrogen/creatinine level of 54/7.90 mg/dL. A complete renal workup was negative, but his urine sediment revealed granular casts. A discussion with family and friends revealed that this patient had smoked Spice during the last month. His renal function started to improve with supportive therapy, and his AKI resolved by the time of discharge without renal replacement therapy. Spice differs from marijuana because it is a cannabinoid receptor type 1 and 2 agonist. The pathologic mechanism of AKI remains unclear, but the condition likely is attributable to acute tubular necrosis or acute interstitial nephritis, as proven by biopsies performed in previous case series. It is important to raise awareness that a new Spice strain that may be circulating in the Southern California Inland Empire can endanger young users who may develop seizures, respiratory failure, and AKI.

shRNA target prediction informed by comprehensive enquiry (SPICE): a supporting system for high-throughput screening of shRNA library.

PubMed

Kamatuka, Kenta; Hattori, Masahiro; Sugiyama, Tomoyasu

2016-12-01

RNA interference (RNAi) screening is extensively used in the field of reverse genetics. RNAi libraries constructed using random oligonucleotides have made this technology affordable. However, the new methodology requires exploration of the RNAi target gene information after screening because the RNAi library includes non-natural sequences that are not found in genes. Here, we developed a web-based tool to support RNAi screening. The system performs short hairpin RNA (shRNA) target prediction that is informed by comprehensive enquiry (SPICE). SPICE automates several tasks that are laborious but indispensable to evaluate the shRNAs obtained by RNAi screening. SPICE has four main functions: (i) sequence identification of shRNA in the input sequence (the sequence might be obtained by sequencing clones in the RNAi library), (ii) searching the target genes in the database, (iii) demonstrating biological information obtained from the database, and (iv) preparation of search result files that can be utilized in a local personal computer (PC). Using this system, we demonstrated that genes targeted by random oligonucleotide-derived shRNAs were not different from those targeted by organism-specific shRNA. The system facilitates RNAi screening, which requires sequence analysis after screening. The SPICE web application is available at http://www.spice.sugysun.org/.

Spice drugs are more than harmless herbal blends: a review of the pharmacology and toxicology of synthetic cannabinoids

PubMed Central

Seely, Kathryn A.; Lapoint, Jeff; Moran, Jeffery H.; Fattore, Liana

2014-01-01

“K2” and “Spice” drugs (collectively hereafter referred to as Spice) represent a relatively new class of designer drugs that have recently emerged as popular alternatives to marijuana, otherwise characterized as “legal highs”. These drugs are readily available on the Internet and sold in many head shops and convenience stores under the disguise of innocuous products like herbal blends, incense, or air fresheners. Although package labels indicate “not for human consumption”, the number of intoxicated people presenting to emergency departments is dramatically increasing. The lack of validated and standardized human testing procedures and an endless supply of potential drugs of abuse are primary reasons why researchers find it difficult to fully characterize clinical consequences associated with Spice. While the exact chemical composition and toxicology of Spice remains to be determined, there is mounting evidence identifying several synthetic cannabinoids as causative agents responsible for psychoactive and adverse physical effects. This review provides updates of the legal status of common synthetic cannabinoids detected in Spice and analytical procedures used to test Spice products and human specimens collected under a variety of clinical circumstances. The pharmacological and toxicological consequences of synthetic cannabinoid abuse are also reviewed to provide a future perspective on potential short- and long-term implications. PMID:22561602

SPICE SDM: Innovative Approaches for Linear Motion and Heat Management

NASA Astrophysics Data System (ADS)

Relecom, Ken; Larcheveque, Cyril; Constant, Joël; Autissier, Nordahl; Pornin, Arnaud; Martini, Nicolas

2015-09-01

The SPICE Door Mechanism (SDM) is foreseen to be flown on Solar Orbiter, to close the SPICE instrument aperture and shield it from the solar flux and from contamination. The environment it is exposed to is particularly extreme, as the Solar Orbiter mission will reach a distance of 0.28 AU (41’887’403.8 km) to the Sun, and the SPICE instrument will be looking directly at it. Because of its position at the far end of a cantilevered structure, the SDM is also exposed to amplified launch loads and must remain very light and compact. The cleanliness constraints are also very tight, as the mechanism is positioned directly at the aperture of the SPICE spectrometer.To tackle these issues, two novelties were introduced on the SPICE Door Mechanism:- A specifically engineered reflective coating toprotect the Aluminium door from the heat generatedby the solar flux- The use of miniature profile rail type linearbearings to support the door during launch andallow its motion during the missionThis paper details the design and verification approach applied for these two innovations and for the mechanism as a whole, as well as the results and findings from the testing carried out on the Bread Board, Qualification and Flight models.

Multitargeting by turmeric, the golden spice: From kitchen to clinic.

PubMed

Gupta, Subash C; Sung, Bokyung; Kim, Ji Hye; Prasad, Sahdeo; Li, Shiyou; Aggarwal, Bharat B

2013-09-01

Although much has been published about curcumin, which is obtained from turmeric, comparatively little is known about turmeric itself. Turmeric, a golden spice obtained from the rhizome of the plant Curcuma longa, has been used to give color and taste to food preparations since ancient times. Traditionally, this spice has been used in Ayurveda and folk medicine for the treatment of such ailments as gynecological problems, gastric problems, hepatic disorders, infectious diseases, and blood disorders. Modern science has provided the scientific basis for the use of turmeric against such disorders. Various chemical constituents have been isolated from this spice, including polyphenols, sesquiterpenes, diterpenes, triterpenoids, sterols, and alkaloids. Curcumin, which constitutes 2-5% of turmeric, is perhaps the most-studied component. Although some of the activities of turmeric can be mimicked by curcumin, other activities are curcumin-independent. Cell-based studies have demonstrated the potential of turmeric as an antimicrobial, insecticidal, larvicidal, antimutagenic, radioprotector, and anticancer agent. Numerous animal studies have shown the potential of this spice against proinflammatory diseases, cancer, neurodegenerative diseases, depression, diabetes, obesity, and atherosclerosis. At the molecular level, this spice has been shown to modulate numerous cell-signaling pathways. In clinical trials, turmeric has shown efficacy against numerous human ailments including lupus nephritis, cancer, diabetes, irritable bowel syndrome, acne, and fibrosis. Thus, a spice originally common in the kitchen is now exhibiting activities in the clinic. In this review, we discuss the chemical constituents of turmeric, its biological activities, its molecular targets, and its potential in the clinic. © 2012 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Low-angle X-ray scattering properties of irradiated spices

NASA Astrophysics Data System (ADS)

Almeida, A. P. G.; Braz, D.; Barroso, R. C.; Lopes, R. T.

2007-09-01

The scattering of X-rays at low angles (LAXS) is a technique dominated by the coherent scattering process. One characteristic observation of low-angle coherent scattering is the so-called molecular interference effect, being characterized by the presence of one or more peaks in the forward direction of scattering. In the present study, LAXS profiles from five different spices are carefully measured in order to establish characteristic scattering signatures. Samples of Ceylon cinnamon, cumin, nutmeg, paprika and black pepper were bought in local market in Rio de Janeiro, Brazil. The LAXS patterns were obtained using a Shimadzu DRX 6000 diffractometer in reflection geometry. Coherent scattering patterns are measured for the samples for θ=5-35°. The data were collected in 0.05° increments every 3 s. In order to evaluate the possible molecular structure changes caused to the irradiation procedure, the signatures obtained for control (non-irradiated) spices were compared with spice samples irradiated with different doses varying from 3 to 40 kGy. The LAXS patterns of all samples were obtained after 30, 60, 90, 120 days to evaluate the effect of storage period. Scattering profiles from spices irradiated with different irradiation doses were obtained and the results compared. For each spice, there is no considerable deviation in shape in function of the irradiation dose. It indicates that the molecular structure of each analyzed spices is preserved considering the dose range chosen. The results show that the molecular structure was found to be stable during storage at the ambient temperature for up to 4 months.

Sauces, spices, and condiments: definitions, potential benefits, consumption patterns, and global markets.

PubMed

García-Casal, Maria Nieves; Peña-Rosas, Juan Pablo; Malavé, Heber Gómez-

2016-09-01

Spices and condiments are an important part of human history and nutrition, and have played an important role in the development of most cultures around the world. According to the Codex Alimentarius, the category of salts, spices, soups, sauces, salads, and protein products includes substances added to foods to enhance aroma and taste. Spices have been reported to have health benefits as antioxidant, antibiotic, antiviral, anticoagulant, anticarcinogenic, and anti-inflammatory agents. Health claims about the benefits of condiments for disease prevention or health improvement need to be science based and extensively supported by evidence; data on their preventive or protective potential in humans are currently limited. The condiments market has been growing continuously over the last few years, with the quantity of products sold under the category of sauces, dressings, and condiments during the period 2008-2013 increasing from 31,749,000 to 35,795,000 metric tons. About 50 of the 86 spices produced in the world are grown in India. From 2008 to 2013, the United States was the largest importer of spices, followed by Australia, the United Kingdom, Canada, and Russia. The main buyers of fish sauce are Vietnam and Thailand, with purchases of 333,000 and 284,000 metric tons in 2013, respectively. The sauces and condiments category is dynamic, with large differences in consumption in habits and practices among countries. This paper aims to establish definitions and discuss potential health benefits, consumption patterns, and global markets for sauces, spices, and condiments. © 2016 New York Academy of Sciences.

Evaluation of an automatic segmentation algorithm for definition of head and neck organs at risk.

PubMed

Thomson, David; Boylan, Chris; Liptrot, Tom; Aitkenhead, Adam; Lee, Lip; Yap, Beng; Sykes, Andrew; Rowbottom, Carl; Slevin, Nicholas

2014-08-03

The accurate definition of organs at risk (OARs) is required to fully exploit the benefits of intensity-modulated radiotherapy (IMRT) for head and neck cancer. However, manual delineation is time-consuming and there is considerable inter-observer variability. This is pertinent as function-sparing and adaptive IMRT have increased the number and frequency of delineation of OARs. We evaluated accuracy and potential time-saving of Smart Probabilistic Image Contouring Engine (SPICE) automatic segmentation to define OARs for salivary-, swallowing- and cochlea-sparing IMRT. Five clinicians recorded the time to delineate five organs at risk (parotid glands, submandibular glands, larynx, pharyngeal constrictor muscles and cochleae) for each of 10 CT scans. SPICE was then used to define these structures. The acceptability of SPICE contours was initially determined by visual inspection and the total time to modify them recorded per scan. The Simultaneous Truth and Performance Level Estimation (STAPLE) algorithm created a reference standard from all clinician contours. Clinician, SPICE and modified contours were compared against STAPLE by the Dice similarity coefficient (DSC) and mean/maximum distance to agreement (DTA). For all investigated structures, SPICE contours were less accurate than manual contours. However, for parotid/submandibular glands they were acceptable (median DSC: 0.79/0.80; mean, maximum DTA: 1.5 mm, 14.8 mm/0.6 mm, 5.7 mm). Modified SPICE contours were also less accurate than manual contours. The utilisation of SPICE did not result in time-saving/improve efficiency. Improvements in accuracy of automatic segmentation for head and neck OARs would be worthwhile and are required before its routine clinical implementation.

Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations1234

PubMed Central

Li, Zhaoping; Henning, Susanne M; Zhang, Yanjun; Zerlin, Alona; Li, Luyi; Gao, Kun; Lee, Ru-Po; Karp, Hannah; Thames, Gail; Bowerman, Susan

2010-01-01

Background: Emerging science has shown the effect of oxidation products and inflammation on atherogenesis and carcinogenesis. Cooking hamburger meat can promote the formation of malondialdehyde that can be absorbed after ingestion. Objective:We studied the effect of an antioxidant spice mixture on malondialdehyde formation while cooking hamburger meat and its effects on plasma and urinary malondialdehyde concentrations. Design: Eleven healthy volunteers consumed 2 kinds of burgers in a randomized order: one burger was seasoned with a spice blend, and one burger was not seasoned with the spice blend. The production of malondialdehyde in burgers and malondialdehyde concentrations in plasma and urine after ingestion were measured by HPLC. Results:Rosmarinic acid from oregano was monitored to assess the effect of cooking on spice antioxidant content. Forty percent (19 mg) of the added rosmarinic acid remained in the spiced burger (SB) after cooking. There was a 71% reduction in the malondialdehyde concentration (mean ± SD: 0.52 ± 0.02 μmol/250 g) in the meat of the SBs compared with the malondialdehyde concentration (1.79 ± 0.17 μmol/250 g) in the meat of the control burgers (CBs). The plasma malondialdehyde concentration increased significantly in the CB group as a change from baseline (P = 0.026). There was a significant time-trend difference (P = 0.013) between the 2 groups. Urinary malondialdehyde concentrations (μmol/g creatinine) decreased by 49% (P = 0.021) in subjects consuming the SBs compared with subjects consuming the CBs. Conclusions: The overall effect of adding the spice mixture to hamburger meat before cooking was a reduction in malondialdehyde concentrations in the meat, plasma, and urine after ingestion. Therefore, cooking hamburgers with a polyphenol-rich spice mixture can significantly decrease the concentration of malondialdehyde, which suggests potential health benefits for atherogenesis and carcinogenesis. This trial was registered at clinical trials.gov as NCT01027052. PMID:20335545

Active spice-derived components can inhibit inflammatory responses of adipose tissue in obesity by suppressing inflammatory actions of macrophages and release of monocyte chemoattractant protein-1 from adipocytes.

PubMed

Woo, Hae-Mi; Kang, Ji-Hye; Kawada, Teruo; Yoo, Hoon; Sung, Mi-Kyung; Yu, Rina

2007-02-13

Inflammation plays a key role in obesity-related pathologies such as cardiovascular disease, type II diabetes, and several types of cancer. Obesity-induced inflammation entails the enhancement of the recruitment of macrophages into adipose tissue and the release of various proinflammatory proteins from fat tissue. Therefore, the modulation of inflammatory responses in obesity may be useful for preventing or ameliorating obesity-related pathologies. Some spice-derived components, which are naturally occurring phytochemicals, elicit antiobesity and antiinflammatory properties. In this study, we investigated whether active spice-derived components can be applied to the suppression of obesity-induced inflammatory responses. Mesenteric adipose tissue was isolated from obese mice fed a high-fat diet and cultured to prepare an adipose tissue-conditioned medium. Raw 264.7 macrophages were treated with the adipose tissue-conditioned medium with or without active spice-derived components (i.e., diallyl disulfide, allyl isothiocyanate, piperine, zingerone and curcumin). Chemotaxis assay was performed to measure the degree of macrophage migration. Macrophage activation was estimated by measuring tumor necrosis factor-alpha (TNF-alpha), nitric oxide, and monocyte chemoattractant protein-1 (MCP-1) concentrations. The active spice-derived components markedly suppressed the migration of macrophages induced by the mesenteric adipose tissue-conditioned medium in a dose-dependent manner. Among the active spice-derived components studied, allyl isothiocyanate, zingerone, and curcumin significantly inhibited the cellular production of proinflammatory mediators such as TNF-alpha and nitric oxide, and significantly inhibited the release of MCP-1 from 3T3-L1 adipocytes. Our findings suggest that the spice-derived components can suppress obesity-induced inflammatory responses by suppressing adipose tissue macrophage accumulation or activation and inhibiting MCP-1 release from adipocytes. These spice-derived components may have a potential to improve chronic inflammatory conditions in obesity.

Natural occurrence of aflatoxins and ochratoxin A in processed spices marketed in Malaysia.

PubMed

Ali, Norhayati; Hashim, Noor Hasani; Shuib, Nor Shifa

2015-01-01

The analysis of aflatoxins (B1, B2, G1 and G2) and ochratoxin A (OTA) was performed in processed spices marketed in Penang, Malaysia, using immunoaffinity columns and HPLC equipped with fluorescence detector (HPLC-FD). The processed powdered spices analysed include dried chilli, fennel, cumin, turmeric, black and white pepper, poppy seed, coriander, 'garam masala', and mixed spices for fish, meat and chicken curry. Two different studies were carried out. The limit of detection (LOD) was 0.01 ng g(-1) for each aflatoxin (AF) and 0.10 ng g(-1) for OTA (signal-to-noise ratio = 3:1). In the first study, 34 commercial processed spices analysed with a mean level, range and incidence of positive samples for total AF were 1.61 ng g(-1), 0.01-9.34 ng g(-1) and 85%, respectively, and for AFB1 were 1.38 ng g(-1), 0.01-7.68 ng g(-1) and 85%, respectively. The mean level, range and incidence of positive samples for OTA were 2.21 ng g(-1), 0.14-20.40 ng g(-1) and 79%, respectively. Natural co-occurrence of AF and OTA was found in 25 (74%) samples. In the second study of 24 commercial processed spices, the mean level, range and incidence of positive samples for total AF were 8.38 ng g(-1), 0.32-31.17 ng g(-1) and 88%, respectively, and for AFB1 were 7.31 ng g(-1), 0.32-28.43 ng g(-1) and 83%, respectively. Fifteen positive samples for total AF and two positive samples for OTA exceeded the permissible Malaysian limit of 5 ng g(-1). Contamination of both mycotoxins in spices may represent another route of exposure to consumers due to their frequent and prolonged consumption, as spices are common ingredients in popular dishes among Asian countries.

Effect of spices formulations on the physicochemical and sensory properties of Nnam gon, a Cameroonian dish prepared with cucurbitaceae seeds.

PubMed

Manejo Djiogue, Josiane E; Nguimbou, Richard M; Tatsadjieu, Leopold N; Mang, Yannick D; Njintang, Nicolas Y

2017-05-01

Nnam gon , a cake made by steam cooking a mixture of Cucurbitaceae seeds paste and others ingredients specially spices, is a highly prized dish in Central African region. A preliminary investigation conducted as part of this study highlighted that formulations used in the processing of Nnam gon vary according to the spices used. This study was carried out to determine the best formulation for the preparation of this dish. For this purpose, Nnam gon samples were produced from four formulations which differ according to the number of spices used: F0 (no spices); F1 (0.91 g of Allium cepa paste); F2 (0.88 g of A. cepa paste, 0.35 g of Allium sativum paste, 0.41 g of fresh Officinale zingiber paste, 0.41 g of fresh Petroselinum crispum paste, 0.33 g of Monodora myristica , 0.48 g of fresh Celery graveolens paste, 1.19 g of fresh Allium porrum paste, 0.13 g of Allium lepidophyllus powder, and 0.13 g of Piper nigrum ), and F3 (0.90 g of A. cepa paste, 0.35 g of A. sativum paste, and 0.42 g of fresh O. zingiber paste). The samples were evaluated for their physicochemical characteristics and sensory profile (Quantitative Descriptive Analysis). The results revealed that proteins (16.56-17.38%), carbohydrates (4.71-5.10%), lipids (23.14-24.25%), ash (4.03-5.92%), and fibers (2.17-2.68%) increased significantly ( p  < .05) with spices adding. The increase in polyphenols (310.55-592.80 mg/100 g FM) and phytates (2.23-12.49 mg/100 g FM) contents was positively correlated with antioxidant properties of Nnam gon which also increased with spices adding. Significant differences were observed between the samples for all attributes generated (appearance, odor, taste, flavor, texture, and oral texture). Spices adding induced a decrease in hardness, cohesivity, elasticity, and granulous of cake but enhanced oily. Nnam gon produced with spicy formulation (F2 and F3) had higher mean score for general acceptance which was highly correlated ( p  < .05) with spice odor ( r  = .99), spice taste ( r  = .92), and color ( r  = .84). From this study, it is suggested that spicy Cucurbitaceae paste could improve nutritional value, antioxidant properties, and general acceptance of Nnam gon .

Consumer acceptance of model soup system with varying levels of herbs and salt.

PubMed

Wang, Chao; Lee, Youngsoo; Lee, Soo-Yeun

2014-10-01

Although herbs have been reported as one of the most common saltiness enhancers, few studies have focused on the effect of herbs on reducing added sodium as well as the impact of herbs on consumers' overall liking of foods. Therefore, the objectives of this study were to determine the effect of varying levels of herbs on reducing added sodium and consumers' overall liking of soups and identify the impact of salt levels on consumers' overall liking of soups. Overall liking of freshly prepared and retorted canned soups with varying levels of herbs was evaluated before and after adding salt by consumers ad libitum until the saltiness of the soup was just about right for them. The results of the study demonstrated that when the perceived herb flavor increased, the amount of salt consumers added to fresh soups decreased (P ≤ 0.006); however, consumers' overall liking decreased (P ≤ 0.013) as well for the highest level of herb tested in the study. Although overall liking of all canned soups was not significantly decreased by herbs, the amount of salt consumers added was also not significantly decreased when herbs were used. Overall liking of all soups significantly increased after more salt was added (P ≤ 0.001), which indicates that salt level was a dominant factor in affecting consumers' overall liking of soups with varying levels of herbs. These findings imply the role of herbs in decreasing salt intake, and the adequate amount of herbs to be added in soup systems. It is challenging for the food industry to reduce sodium in foods without fully understanding the impact of sodium reduction on sensory properties of foods. Herbs are recommended to use in reducing sodium; however, little has been reported regarding the effect of herbs on sodium reduction and how herbs influence consumers’ acceptance of foods. This study provides findings that herbs may aid in decreasing the amount of salt consumers need to add for freshly prepared soups. It was also found that high levels of herbs may decrease consumers’ overall liking of soups. © 2014 Institute of Food Technologists®

Plants used in Chinese medicine for the treatment of male infertility possess antioxidant and anti-oestrogenic activity.

PubMed

Tempest, Helen G; Homa, Sheryl T; Routledge, Edwin J; Garner, Anthony; Zhai, Xiao-Ping; Griffin, Darren K

2008-01-01

In this study Chinese herbs commonly used in the treatment of male infertility were investigated for relevant biochemical activity. Male factor infertility predominantly arises via barriers to, or defects in, spermatogenesis. The process of spermatogenesis is under strict endocrine control; in addition oxidative stress has been implicated in male infertility with significant levels of reactive oxygen species detected in 25% of infertile males. A total of 37 individual herbs and seven herb decoctions used in the treatment of male factor infertility were therefore tested for endocrine activity using a recombinant yeast based assay and antioxidant activity using the FRAP (ferric reducing antioxidant potential) assay. Individual herbs tested did not show androgenic properties, 20 showed strong and 10 weak anti-oestrogenic activity (per g of dried herb tamoxifen equivalents ranged from 1.18-1280.66 mg and 0.06-0.98 mg, respectively). Oestrogenic responses were elicited for two herbs (85.30-550 microg oestradiol equivalents/g dried herb), with seven and three herbs exhibiting a strong or weak anti-androgenic response (per g of dried herb DHT equivalents ranged from 1.54-66.78 mg and 0.17-0.32 mg), respectively. Of these 37 herbs, strong (15 herbs), intermediate (7 herbs) and weak/no (15 herbs) antioxidant activity was detected (ranging from 0.912-1.26; 0.6-0.88 and 0-0.468 microg ascorbate equivalent/mg dried herb, respectively). The seven decoctions (previously used to treat patients) tested elicited strong (5 herbs) and weak (2 herbs) anti-oestrogenic responses (per g of dried herb tamoxifen equivalents ranged from 1.14-13.23 mg and 0.22-0.26 mg, respectively), but not oestrogenic, androgenic nor anti-androgenic, consistent with their individual composition. With regard to antioxidant activity the following responses were recorded: three strong, three intermediate and one weak (ranging from 1.02-1.2; 0.72-0.76 and 0.44 microg ascorbate equivalent/mg dried herb, respectively). The prospects for introducing Chinese herbal treatments into the Western-based medicine are discussed.

Complimentary Metal Oxide Semiconductor (CMOS)-Memristor Hybrid Nanoelectronics

DTIC Science & Technology

2011-06-01

and testing. The major accomplishments of this effort were, 1) a Verilog-A model of a memristor and co-simulation with SPICE for one transistor one...4  4.2  Development of Verilog-A model / SPICE for 1T1R ........................................... 4  4.3 Simulation and...co-simulation with SPICE for one transistor one memristor (1T1R) circuits/memory cell, and a memristor-FPGA routing switch were developed; 2

Updates on the Clinical Evidenced Herb-Warfarin Interactions

PubMed Central

Ge, Beikang; Zhang, Zhen; Zuo, Zhong

2014-01-01

Increasing and inadvertent use of herbs makes herb-drug interactions a focus of research. Concomitant use of warfarin, a highly efficacious oral anticoagulant, and herbs causes major safety concerns due to the narrow therapeutic window of warfarin. This paper presents an update overview of clinical findings regarding herb-warfarin interaction, highlighting clinical outcomes, severity of documented interactions, and quality of clinical evidence. Among thirty-eight herbs, Cannabis, Chamomile, Cranberry, Garlic, Ginkgo, Grapefruit, Lycium, Red clover, and St. John's wort were evaluated to have major severity interaction with warfarin. Herbs were also classified on account of the likelihood of their supporting evidences for interaction. Four herbs were considered as highly probable to interact with warfarin (level I), three were estimated as probable (level II), and ten and twenty-one were possible (level III) and doubtful (level IV), respectively. The general mechanism of herb-warfarin interaction almost remains unknown, yet several pharmacokinetic and pharmacodynamic factors were estimated to influence the effectiveness of warfarin. Based on limited literature and information reported, we identified corresponding mechanisms of interactions for a small amount of “interacting herbs.” In summary, herb-warfarin interaction, especially the clinical effects of herbs on warfarin therapy should be further investigated through multicenter studies with larger sample sizes. PMID:24790635