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PubMed1996

Occupational allergic contact dermatitis from spices.

About 1000 patients were investigated at our clinic during 1991-1995 for occupational skin disease, and 5 had occupational allergic contact dermatitis from spices. The patients were chefs, or kitchen, coffee room, and restaurant workers. All patients had hand (or finger) dermatitis. The causative spices were: garlic, cinnamon, ginger, allspice and clove. The same patients also had allergic patch test reactions to foods: tomato, lettuce and carrot. Paprika elicited a weak allergic patch test reaction in 2 patients. Occupational allergic contact dermatitis from spices is relatively rare, but needs to be taken into consideration in patients who have hand dermatitis, and work with spices and foods. Patch testing with spices as is is useful, but testing with dilutions in pet, may be needed to confirm that the patch test reactions are allergic. Patients also need to be prick tested with spices and foods.

Adult↗
PubMed2004

Antimicrobial and chemopreventive properties of herbs and spices.

Herbs and spices have been used for generations by humans as food and to treat ailments. Scientific evidence is accumulating that many of these herbs and spices do have medicinal properties that alleviate symptoms or prevent disease. A growing body of research has demonstrated that the commonly used herbs and spices such as garlic, black cumin, cloves, cinnamon, thyme, allspices, bay leaves, mustard, and rosemary, possess antimicrobial properties that, in some cases, can be used therapeutically. Other spices, such as saffron, a food colorant; turmeric, a yellow colored spice; tea, either green or black, and flaxseed do contain potent phytochemicals, including carotenoids, curcumins, catechins, lignan respectively, which provide significant protection against cancer. This review discusses recent data on the antimicrobial and chemopreventive activities of some herbs and spices and their ingredients.

Animals↗
PubMed2001

Antioxidant properties of Mediterranean spices compared with common food additives.

In this study, the antioxidant properties of Mediterranean food spices (annatto, cumin, oregano, sweet and hot paprika, rosemary, and saffron) at 5% concentration and of common food additives (butylated hydroxyanisole [BHA], butylated hydroxytoluene [BHT], and propyl gallate) at 100 microg/g are compared. The ability of these compounds to inhibit lipid peroxidation was, in decreasing order, rosemary > oregano > propyl gallate > annatto > BHA > sweet paprika > cumin > hot paprika > saffron > BHT. Deoxyribose damage is partially inhibited in the presence of cumin extract that exhibits the strongest protective action. The rest of the spices also protect deoxyribose better than the BHA and BHT used in the assay. Finally, the results obtained in the assay point to the prooxidant effect of propyl gallate. Hydrogen peroxide scavenging activity is measured by using peroxidase-based assay systems. In aqueous medium, the spice extracts show lower antioxidant activity than propyl gallate, the decreasing order being cumin > oregano > annatto > rosemary > hot paprika > sweet paprika. BHA and BHT did not scavenge H2O2 Spices are able to scavenge HOCl and protect alpha1-antiproteinase. The results indicate that rosemary and oregano are more effective HOCl scavengers than the other substances analyzed, which, in decreasing order, were propyl gallate, annatto, sweet and hot paprika, saffron, and cumin. The effect of Mediterranean food spices on the oxidative stability of refined olive oil tested by the Rancimat method was compared with common food additives during storage (72 h, 2, 4, and 6 months) at room temperature. The results showed that the spice extracts analyzed have significant stabilizing effects (P < 0.05).

Antioxidants↗
PubMedDate not supplied

Influence of intragastric perfusion of aqueous spice extracts on acid secretion in anesthetized albino rats.

BACKGROUND: The effect of spices on gastric acid secretion is variable. Their mechanism of action is also not well established. AIM: To study the effect of spices on gastric acid secretion in anesthetized rats. METHODS: Aqueous extracts (10% w/v) of red pepper (Capsicum annuum), fennel (Foeniculum vulgare), omum/ajwan (Carum copticum), cardamom (Elettaria cardamomum), black pepper (Piper nigrum), cumin (Cuminum cyminum) and coriander (Coriandrum sativum) were prepared. The stomach of pentobarbitone-anesthetized rats was perfused at 0.15 mL/min with aqueous extracts of spice or acetylcholine (1 microgram/mL or 10 micrograms/mL solutions, in 40 min blocks, twice in each experiment bracketed by saline perfusions. The acid content in the samples was estimated by titration with 0.1N NaOH with phenolphthalein as indicator. Atropine 1 microgram/mL was added to the perfusion fluid in 28 experiments. In 32, acute gastric mucosal injury was induced by leaving aspirin 125 mg/Kg in the stomach for 2 h before perfusion. RESULTS: All the spices tested increased acid secretion in the following declining order: red pepper, fennel, omum, cardamom, black pepper, cumin, coriander. Red pepper increased acid secretion (mean [SEM] 0.93 [0.16] mL 0.1N HCl) to about 7 times the basal secretion (0.14 [0.05]; p < 0.005). The increase in acid secretion by the other spices was as follows: fennel 0.42 (0.11) mL 0.1 N HCl from basal secretion (0.12 [0.03]) (p < 0.02); omum 0.33 (0.05) from 0.09 (0.02) (p < 0.01); cardamom 0.28 (0.04) from 0.10 (0.03) (p < 0.005); black pepper 0.19 (0.03) from 0.04 (0.01) (p < 0.005); cumin 0.12 (0.02) from 0.08 (0.01) (p < 0.05); coriander 0.18 (0.03) from 0.09 (0.02) (p < 0.005). Atropine abolished the acid secretion induced by acetylcholine and significantly reduced acid induction by red pepper, omum and coriander, but not that by fennel. In experiments with aspirin-induced mucosal injury the basal acid secretion was low; acid secretion by red pepper and fennel was reduced significantly, but not that by acetylcholine. Cumin and coriander increased acid secretion in injured stomachs. CONCLUSION: The spices tested increased gastric acid secretion, in some by a cholinergic mechanism but by other mechanism(s) as well. Red pepper produced maximum increase in acid secretion, but this was significantly reduced in injured stomachs. Cumin and coriander increased gastric secretion in injured stomachs.

Acetylcholine↗
PubMed2005

Prevalence and characterization of Clostridium perfringens from spices in Argentina.

Spices can present high microbial counts and Clostridium perfringens, Bacillus cereus, Salmonella and Shigella, among others have been isolated from spices. C. perfringens is an important pathogen agent causing, among other diseases, enteritis in humans caused by C. perfringens enterotoxin (CPE) which causes human food poisoning and enterotoxemia in domestic animals. The aims of the present work were (i) to establish the hygienic sanitary quality of some spices in San Luis, Argentina; (ii) to determine the presence of C. perfringens in these spices by means of the most probable number (MPN) and count on plate methods; (iii) to characterize the enterotoxigenic strains of C. perfringens by PCR and immunological methods such as reverse passive latex agglutination (RPLA) and (iv) to type by PCR C. perfringens strains isolated. A total of 115 samples of spices, 67 of which were purchased in local retail stores and 48 domestically collected were analysed. Total aerobe counts on tryptone glucose yeast extract agar medium of the 115 samples were between <10 and 10(6) CFU/g. The colifecal counts using Mac Conkey broth of the 115 samples were <4-10(3)CFU/g, with 28 samples (24.34%) exceeding the limit established by the Spanish Alimentary Code (10 CFU/g) while 2 samples (1.73%) had a sulfite reducing anaerobe load above standard limits. A total of 14 C. perfringens strains (12.17%) were isolated and characterized from 115 samples by the standard biochemical tests. Four of which (28.60%) turned out to be enterotoxigenic by PCR and RPLA. In order to type C. perfringens strains based on their main toxins, the 14 strains were analysed by PCR. All strains belonged to type A. All RPLA positive strains were cpe(+) by PCR. The percentage of enterotoxigenic strains was more elevated that those reported in other studies for this type of sample. These results indicate that sanitary conditions in different production stages of species must be improved to reduce health hazards. The high percentage (24.34%) of samples with colifecal values above standard limits is an indication of deficient sanitary conditions. These results suggest the need to provide legislation on the sanitary and hygienic quality of spices in our country.

Journal Article↗
PubMed1988

Immunological and respiratory findings in spice-factory workers.

Immunological and respiratory findings were studied in a group of 45 female spice-factory workers (mean age: 39 years; mean exposure: 17 years). In addition a group of 45 female control workers matched by sex, age, and smoking habit were also studied. Intradermal skin testing with mixed spice dust allergen demonstrated positive skin reactions in 73.3% of exposed and in 33.3% of control workers (P less than 0.001). Increased IgE serum levels were found in 36.8% of exposed and in 9.7% of the control workers (P less than 0.01). The prevalence of chronic respiratory symptoms was significantly higher in the exposed workers than in the control workers (P less than 0.01). There was, however, no consistent correlation between skin reactivity and chronic respiratory symptoms. There was a high prevalence of acute symptoms during the work shift. These complaints were more frequent in workers with positive skin tests for the symptoms of cough, chest tightness, and irritated and dry throat. Ventilatory capacity was measured by recording maximum expiratory flow-volume (MEFV) curves. There were statistically significant mean reductions during the work shift for all measured lung function parameters in workers with positive skin reactions. In those workers with negative skin reactions only FEF50 and FEF25 reached statistical significance. Aqueous extracts of different spices (chilli pepper, paprika, caraway, coriander leaves, coriander seeds, cinnamon, ginger, onion, curry, and parsley) caused a dose-related contractile response of isolated guinea pig tracheal smooth muscle. These data suggest that immunologic reactions to spices are frequent in spice workers and may be related to acute symptoms and lung function changes, but not to chronic changes. The data further suggest that, in addition to any immunologic response these spices may produce in vivo, they probably also provoke direct irritant reactions in the airways as suggested by in vitro data.

Adult↗
PubMed1984

Delayed-type allergy to spices.

9 common spices were tested epicutaneously in 338 dermatological patients, 118 of whom were allergic to balsam of Peru. Positive reactions to one or more spices were seen in 50 patients all of whom except 2 were allergic to balsam of Peru. The spices giving positive reactions most often were clove, Jamaica pepper and cinnamon (cassia). 2/3 of the patients allergic to balsam of Peru or spices were women, usually suffering from hand eczema. Peroral challenge with spices was carried out in 71 patients allergic to balsam of Peru. Pompholyx on the palms and other objective symptoms were encountered in 7 cases, 3 of whom showed no reactions to spices in epicutaneous tests.

Adolescent↗
PubMed1995

Chemical composition of indigenous wild herbs, spices, fruits, nuts and leafy vegetables used as food.

Thirty wild fruits, nuts, herbs, spices and leafy vegetables were characterized and their chemical composition determined. Some of them were not only used for food, but for medicine in minor aliments by the natives. Results of the proximate analysis showed that on dry weight basis, the crude protein content ranged from 4.6 to 22.1 percent for spices and herbs, 3.2 to 43.1 percent for fruits and nuts, and 15.9 to 35.7 percent for leafy vegetables. The fat (ether extract) ranged from 7.5 to 36.0 percent for spices and herbs, 1.8 to 72.6 percent for fruits and nuts and 10.6 to 22.6 percent for leafy vegetables. Total carbohydrate content ranged from 34.6 to 71.9 percent for spices and herbs, 11.3 to 76.1 percent for fruits and nuts, and 24.6 to 51.4 percent for leafy vegetables. The wild fruits, nuts and leafy vegetables are high in ascorbic acid (Vitamin C.) Ascorbic acid content ranged from 18 mg/100 g dry sample to 113 mg/100 g sample for fruits and nuts, and 23 mg/100 g to 232 mg/100 g sample for leafy vegetables. The levels for peroxide value and free fatty acids (as percent oleic acid) of the spices are generally low indicating good storage stability of these plant materials. The flavour imparting essential oils (as percent oleoresin) content of the spices/herbs were fairly high and ranged from 0.1 to 5.2 percent.

Ascorbic Acid↗
PubMed2003

Spicing up a vegetarian diet: chemopreventive effects of phytochemicals.

Thousands of chemical structures have been identified in plant foods. Many are found in spices. Typically, spices are the dried aromatic parts of plants-generally the seeds, berries, roots, pods, and sometimes leaves-that mainly, but not invariably, grow in hot countries. Given the wide range of botanical species and plant parts from which spices are derived, they can contribute significant variety and complexity to the human diet. In the past, the medicinal uses of spices and herbs were often indistinguishable from their culinary uses, and for good reason: people have recognized for centuries both the inherent value, as well as the potential toxicity, of phytochemicals in relation to human health. Plants have the capacity to synthesize a diverse array of chemicals, and understanding how phytochemicals function in plants may further our understanding of the mechanisms by which they benefit humans. In plants, these compounds function to attract beneficial and repel harmful organisms, serve as photoprotectants, and respond to environmental changes. In humans, they can have complementary and overlapping actions, including antioxidant effects, modulation of detoxification enzymes, stimulation of the immune system, reduction of inflammation, modulation of steroid metabolism, and antibacterial and antiviral effects. Embracing a cuisine rich in spice, as well as in fruit and vegetables, may further enhance the chemopreventive capacity of one's diet.

Animals↗
PubMed1998

Allergens in pepper and paprika. Immunologic investigation of the celery-birch-mugwort-spice syndrome.

Mugwort and birch pollen allergy are frequently associated with IgE-mediated hypersensitivity to celery and spices. We analyzed 22 sera from patients with the mugwort-birch-celery-spice syndrome for IgE binding to the spices pepper and paprika by immunoblotting. Immunoblot results revealed two major allergens of 28 and 60 kDa in pepper and a 23-kDa allergen together with allergens of higher molecular weight in paprika. In immunoblot-inhibition studies, crude mugwort, birch pollen, and celery extracts significantly reduced the IgE binding to pepper and paprika allergens. However, no inhibition was achieved with rBet v 1 and rBet v 2, suggesting that no homologs of these birch proteins act as allergens in pepper or paprika extracts. N-terminal sequence analysis of the 14- and 28-kDa pepper and 23-kDa paprika allergens revealed no homology to known allergens. The 28-kDa pepper allergen showed homology to a wheat germin protein, and the 23-kDa paprika allergen was identified as a homolog of a osmotin-like or pathogenesis-related protein in tomato. Therefore, we conclude that the IgE cross-reactivity in the mugwort-birch-celery-spice syndrome to the spices pepper and paprika is not caused by homologs of Bet v 1 and profilin. N-terminal amino acid sequence analysis of the main allergens in pepper and paprika indicate a relation to frequently occurring plant proteins.

Adolescent↗
PubMed2004

Effect of spices and organic acids on the growth of Clostridium perfringens during cooling of cooked ground beef.

This study evaluated the effect of organic acids and spices, alone or combined, on Clostridium perfringens growth in cooked ground beef during alternative cooling procedures. Ground beef was inoculated with a three-strain cocktail of C. perfringens (ATCC 10388, NCTC 8238, and NCTC 8239) at 2 log spores per g and prepared following an industrial recipe (10% water, 1.5% sodium chloride, and 0.5% sodium triphosphate [wt/wt]). Treatments consisted of the base meat plus combinations of commercial solutions of sodium lactate or sodium citrate (0 or 2%, wt/wt) with chili, garlic and herbs, curry, oregano, or clove in commercial powder form (0 or 1%, wt/wt). Untreated meat was used as a control. Vacuum-packaged samples of each treatment were cooked (75 degrees C for 20 min) and cooled from 54.4 to 7.2 degrees C in 15, 18, or 21 h. Spore counts were estimated after inoculation, cooking, and cooling. All treatments containing sodium citrate reduced the population of C. perfringens about 0.38 to 1.14 log units during each of the three cooling procedures. No sodium citrate and spice treatment combinations showed antagonisms or synergisms. Regardless of the cooling time, the control ground beef or treatments with any of the five spices alone supported C. perfringens growth above the U.S. Department of Agriculture stabilization guidelines of 1 log unit. Except for the 21-h cooling period, addition of sodium lactate prevented C. perfringens growth over 1 log unit. Depending on the cooling time and spice, some combinations of sodium lactate and spice kept C. perfringens growth below 1 log unit.

Animals↗
PubMed2000

[Mycotoxins in spices].

Since antiquity, spices have been used for flavoring foods and beverages and for medication. They play an important role in the national economy of several of the producing, exporting and importing countries. Tropical climatic conditions under which spices are grown offer a favorable environment for the fungal and mycotoxin contamination. This review summarized information from 44 reports on the occurrence of mycotoxins (aflatoxins, ochratoxins zearalenone, fumonisins, trichothecenes) and their levels in different spices. Aflatoxins which are highly carcinogenic compounds, produced by A. flavus and A. parasiticus, are the leading toxins present in red peppers (paprika, chilli, cayenne) nutmeg, mustard, ginger, black and white peppers, coriander. Ochratoxins have been reported also as a natural contaminants in many spices. Although the levels of mycotoxins are generally low when compared with other food products, the testing of spices (imported and domestic) by regulatory agencies seems to be in need of expansion.

Aflatoxins↗
PubMed2003

Inhibitory activity of spices and essential oils on psychrotrophic bacteria.

This study was designed to evaluate "in vitro" the inhibitory effects of spices and essential oils on the growth of psycrotrophic food-borne bacteria: Aeromonas hydrophila, Listeria monocytogenes and Yersinia enterocolitica. The sensitivity to nine spices and their oils (chilli, cinnamon, cloves, ginger, nutmeg, oregano, rosemary, sage, thyme) was studied. Antibacterial activity was evaluated on liquid and solid medium. Spices: 1% concentration of each spice was added separately to Triptic Soy Broth and then inoculated to contain 10(8)/ml organism and held to 4 degrees C for 7 days. Populations of test organism were determined on Triptic Soy Agar. Oils: Inhibition of growth was tested by using the paper disc agar diffusion method (at 35, 20 and 4 degrees C) and measuring their inhibition zone. MIC was determined by the broth microdilution method. Some culinary spices produce antibacterial activity: inhibition of growth ranged from complete (cinnamon and cloves against A. hydrophila) to no inhibition. Antibacterial inhibition zone ranged from 8 mm to 45 mm: thyme essential oil showed the greatest inhibition against A. hydrophila.

Aeromonas hydrophila↗
PubMed2005

Preventive action of food seasoning spices mixture on fructose-induced lipid abnormalities.

High fructose feeding in rats induces insulin resistance, hyperinsulinemia, hyperglycemia and dyslipidemia. The present study was undertaken to determine the hypolipidemic effect of food seasoning spices mixture on fructose-fed insulin resistant rats. Male Wistar rats received a daily diet containing either 60% fructose or 60% starch. They were administered with the spices mixture at three different doses (10 mg, 30 mg or 50 mg/day/rat) orally 15 days later. At the end of 45 days of the experimental period fructose-fed rats displayed elevated plasma glucose and insulin levels and dyslipidemia which included elevated levels of cholesterol, triglycerides, free fatty acids, reduced high density lipoprotein cholesterol and increased very low density lipoprotein cholesterol. Alterations in tissue lipid levels were also observed. Simultaneous treatment with spices mixture along with fructose diet resulted in the normalization of plasma glucose and insulin levels and restoration of lipid levels in plasma and tissues. The insulin potentiating action of the active principles in these spices may contribute to the hypolipidemic effect of spices mixture in high fructose-fed rats.

Animals↗
PubMed1991

Effect of Laser trilobum spice on natural microflora of köfte, a Turkish ground meat product.

The effect of Laser trilobum spice on natural microflora of "köfte", a Turkish ground meat product, prepared using three beef samples and stored at 7 degrees C and 20 degrees C was evaluated. Little or no inhibition was seen in all products and temperatures with 1.0% spice. Growth of natural microflora, namely total viables, coliforms, psychrotrophs and yeasts-moulds, was significantly inhibited by 2.0% of the spice, especially at 7 degrees C. The inhibitory effect of the spice increased with decreased fat content and increased water and protein contents of beef samples. It was concluded that the usual addition of the spice improved the hygienic quality of the product containing low fat and stored at 7 degrees C.

Animals↗
PubMed1991

Influence of spices on utilization of sorghum and chickpea protein.

Influence of eight common Indian spices on the protein quality of sorghum and chickpea was studied. Spices used include red chillies (Capsicum annum), black pepper (piper nigrum), coriander seeds (Coriandrum sativum) cumin seeds (Cuminum cyminum), garlic (Allium sativum), asafoetida (Ferula foetida), dry ginger (Zingiber officinale) and ajowan (Carum copticum). Addition of spices did not affect protein digestibility (TD) of sorghum. The BV of all sorghum diets with spices was higher than that of control diet. However, it was significant only in case of diets combined with red chilli + coriander (1:1) mix, black pepper + cumin (1:1) mix, coriander and cumin. Addition of spices did not have any effect on TD or BV of chickpea diets.

Animals↗
PubMed1987

Demonstration of spice-specific IgE in patients with suspected food allergies.

IgE against the spices coriander and/or curry, mace, celery, and white pepper was measured in 150 sera from patients with suspected food allergies. Fifteen percent of the 288 spice RASTs resulted in greater than or equal to 10% binding of 125I-labeled anti-IgE. Twelve sera were studied in detail. In most sera IgE against various spices was present; all 12 sera contained IgE against mugwort-pollen extract. In RAST-inhibition experiments with three different sera, a cross-reactivity between mugwort pollen and coriander could be demonstrated. Leukocytes from two patients released histamine on incubation with spice extracts. This study suggests that IgE against various spices may play a role in some adverse reactions to food.

Antibody Specificity↗
PubMed1981

Immediate skin test reactions to spices.

Scratch tests with common spices were performed in 1,120 atopic and 380 non-atopic patients. Positive skin test reactions were seen almost exclusively in atopics. Curry and paprika produced reactions most frequently, and when the components of curry were tested separately, coriander, caraway, cayenne and mustard were responsible for the vast majority of the skin reactions. A high correlation between positive skin test reactions to spices, especially to curry and its components, and tree pollens, fruits and vegetables was demonstrated, suggesting that there may be a group of cross allergies. Clinical symptoms from ingested spices were noticed by five patients. When small amounts of spices were spread on the oral mucosa, local reactions, especially in the mouth and nasopharynx, were found in 14 out of 35 unselected patients with positive skin test reactions. Peroral challenges with spices in gelatin capsules were negative in 20 nonselected patients.

Adolescent↗