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Complications from bay leaf ingestion.
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The dangers of cooking with bay leaves.
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Complications of bay leaf ingestion.
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Horseradish horrors: sushi syncope.
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Peppers, capsaicin, and the gastric mucosa.
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Herbal intoxication. Psychoactive effects from herbal cigarettes, tea, and capsules.
Herbal preparations, designed to be smoked or ingested for "health and happiness", are promoted as legal hallucinogens, euphoriants, and marihuana substitutes. A total of 25 psychoactive substances have been identified in these products, and a number of intoxications have resulted from their short- or long-term use. Physicians should be alerted to the nature of these effects when taking drug histories, and their possible role in the causation of medical complaints should be considered.
Clove cigarettes and high-altitude pulmonary edema.
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The bitter herbs of Seder: more on horseradish horrors.
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Nutmeg as a narcotic. A contribution to the chemistry and pharmacology of nutmeg (Myristica fragrans).
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[Constituents of piper methysticum Forster--a thermomicroscopical study].
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Science behind spices: inhibition of platelet aggregation and prostaglandin synthesis.
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Detection of carcinogenic glutamic acid pyrolysis products in Worcestershire sauce by high-performance liquid chromatography.
Commercially available Worcestershire sauce was analyzed for mutagenic and carcinogenic glutamic acid pyrolysis products using high-performance liquid chromatography. These carcinogenic heterocyclic amines were found to be present in all brands of Worcestershire sauce analyzed. The identity of the carcinogens was confirmed by spectrometric analyses and the SOS umu-test. The concentrations of 2-amino-6-methyldipyrido[1,2-a:3',2'-d]imidazole (Glu-P-1) and 2-amino-dipyrido[1,2-a:3',2'-d]imidazole (Glu-P-2) in the Worcestershire sauce were 695 +/- 329 pmol/liter (mean +/- SD, n = 5) and 1,839 +/- 1,321 pmol/liter (n = 5), respectively.
Mutagenicity of chili extract and capsaicin in short-term tests.
Vanillin, capsaicin and chili extracts were tested for mutagenicity in Salmonella typhimurium histidine-deficient tester strains TA 98, TA 100, TA 1535, TA 1537, and TA 1538. Vanillin was nonmutagenic, whereas chili extract and capsaicin were mutagenic with metabolic activation. Capsaicin, an active component of chili extract, was the more potent mutagen. The positive samples were also tested in two mammalian test systems: the micronucleus test and the 8-azaguanine-resistant mutagenesis assay that used V79 Chinese hamster cells. It was observed that both were negative for the latter test at the dose level tested, whereas in the micronucleus test, only capsaicin was positive near the LD50 dose. Capsaicin also inhibited DNA synthesis in the testes of Swiss mice injected at two dose levels.
[Correlation between sensory and gas chromatographic data].
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Odour intensity and taste acceptability of spices in minced fish products.
Minced fish products, like pastes, sausages and hamburgers, usually are produced with the addition of spices, and the amount of the individual flavouring ingredients is chosen hitherto on basis of the trial and error method. A more efficient approach, based on predictor equations, is described in this paper.
Production and application of flavour isolates of plant origin.
A method for preparation of natural flavour isolates from fruits, vegetables and herb spices, developed at the Institute of Fermentation Industry in Warsaw, was presented. It involves extraction of raw materials with CCl2F2 at 5 X 10(5) Pa. For the different groups of raw materials, three types of extracting apparatuses were developed. The quality of the preparations, technological parameters of their production, storage conditions and applications are the subject of several publications and non-published materials; therefore, the present paper is of an only general nature.
Sensory effect of the sorption of some flavouring agents on blood plasma protein preparations.
Presented investigations included the assessment of the sorption of selected flavouring agents on blood plasma preparations. The following aromatizing spices were used: marjoram, dried garlic, lovage, pepper, nutmeg and smoke flavour preparations. Thresholds of recognition of the spices mentioned above were determined at the temperatures of 10, 20 and 40 degrees C. For different quantities of protein a definite influence of temperature was determined. Similarly the quantity of protein exerted influence upon the intensity of the sorption of the odour of spices. The analysis of the results obtained in the investigations allows an interpretation of the character of binding between the flavouring agents and the protein preparations. It turned out that this process is the resultant of chemisorption and physical sorption.