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At least 667 records · Page 37Linked to original sources
PubMedDate not supplied

Ginger root against seasickness. A controlled trial on the open sea.

In a double-blind randomized placebo trial, the effect of the powdered rhizome of ginger (Zingiber officinale) was tested on seasickness. Eighty naval cadets, unaccustomed to sailing in heavy seas reported during voyages on the high seas, symptoms of seasickness every hour for 4 consecutive hours after ingestion of 1 g of the drug or placebo. Ginger root reduced the tendency to vomiting and cold sweating significantly better than placebo did (p less than 0.05). With regard to vomiting, a modified Protection Index (PI) = 72% was calculated. Remarkably fewer symptoms of nausea and vertigo were reported after ginger root ingestion, but the difference was not statistically significant. For all symptom categories, PI = 38% was calculated.

Adolescent↗
PubMed1986

Metabolism of the cinnamon constituent o-methoxycinnamaldehyde in the rat.

The metabolism of o-methoxycinnamaldehyde (1.3 mmol/kg, intragastrically) was studied in rats. Identification of the urinary metabolites by g.l.c.-mass spectrometry and quantification by h.p.l.c. showed that the major metabolic pathway (approx. two-thirds of the dose) was oxidation to the corresponding cinnamic and phenylpropionic acids (C6-C3 acids) which were largely excreted as glycine conjugates. Intermediate amounts (approx. 10% of the dose) of the O-demethylated C6-C3 acids were excreted. Relatively large amounts of the beta-hydroxylated phenylpropionic acid derivative were found, however only traces of the further products of beta-oxidation (2-methoxylated derivatives of benzoic and hippuric acid) were excreted. No evidence was obtained for conjugation of o-methoxycinnamaldehyde with glutathione. Urinary excretion of metabolites was rapid (91% in 24 h and 98% in 48 h).

Acrolein↗
PubMedDate not supplied

Quantification of ocular inflammation: evaluation of polymorphonuclear leucocyte infiltration by measuring myeloperoxidase activity.

Myeloperoxidase (MPO) activity was measured in rabbit cornea and iris-ciliary body to quantitate the infiltration and accumulation of polymorphonuclear leucocytes (PMN's) following an inflammatory stimulus. Following injection of clove oil into the cornea, MPO activity could be detected in the cornea at 6 hr, reaching a maximum at 12 hr, and falling to non-detectable levels at 72 hr. MPO activity was only detected in the iris-ciliary body 24 hr after intracorneal clove oil injection. MPO activity in the iris-ciliary body increased in a dose-dependent manner following intravitreal injection of endotoxin. No MPO activity could be detected in cornea. Topical administration of dexamethasone inhibited MPO activity in cornea and iris-ciliary body 24 hr after intracorneal clove oil and intravitreal endotoxin injection, respectively. Measurement of MPO activity in ocular tissues could provide a useful tool to quantitatively evaluate the severity and time course of inflammation.

Animals↗
PubMed1986

Changes in the tocopherol and unsaturated fatty acid constituents of spices after pasteurization with superheated steam.

The following five spices were pasteurized with superheated steam, as given in parentheses: origanum (1 kg/cm2, 132 degrees C, 3.5 sec), laurel (0.5 kg/cm2, 118 degrees C, 3.5 sec), turmeric (2 kg/cm2, 160 degrees C, 5 sec), coriander (1 kg/cm2, 140 degrees C, 5 sec), and aniseed (1 kg/cm2, 140 degrees C 5 sec). The detected tocopherols and other constituents were as follows: origanum (alpha-, beta-, gamma-, delta-), laurel (alpha-, beta-), turmeric (so little that no comparison could be made), coriander (almost no tocopherols), and aniseed (alpha-, beta-, delta-). The tocopherols and unsaturated fatty acid constituents of origanum, laurel, aniseed and coriander underwent little change after pasteurization with superheated steam, indicating stability, which may be due to the synergistic effect of tocopherols and phenolic compounds present in these spices.

Condiments↗
PubMed2004

Effects of seasonings on the stability of ascorbic acid in a cooking model system.

The thermolability of ascorbic acid (AA) in aqueous solution at 100 degrees C was assessed in the presence of various seasonings commonly used in Japanese-style cooking. A model system approximated Japanese cooking with regard to the concentrations of AA and seasonings and the heating time. The decrease of AA in the reaction system of this experiment was a first-order reaction with respect to the concentration of AA loss. Although kinetic constants for AA loss decreased with increasing concentrations of AA (25-400 microg/mL), the absolute amounts degraded were almost the same for all AA concentrations, suggesting that dissolved oxygen is one of main factors affecting the stability of AA solutions during heating at 100 degrees C. When each seasoning was added to AA solution, salt stabilized AA and Japanese alcohol-containing admixtures, such as sake and sweet sake (mirin), did not have a significant effect on the stability. Conversely, soy sauce, miso (fermented soybean paste) and broth powder from skipjack accelerated the decrease of AA in a concentration-dependent manner. The kinetic study suggested that oxygen was rapidly consumed and AA loss accelerated by addition of soy sauce or miso to AA solution. Consequently it is likely that a reaction mechanism shifts from aerobic to anaerobic and the forward reactions proceed. Of the constituents of Japanese seasonings, not only iron but also amino acids are involved in the acceleration of AA degradation. The presence of amino acids should be taken into account when considering the levels of AA in soups.

Amino Acids↗
PubMed1988

Some pungent principles of spices cause the adrenal medulla to secrete catecholamine in anesthetized rats.

We recently reported that capsaicin, a pungent principle of hot red pepper, evokes catecholamine secretion from the rat adrenal medulla. In this study, the effects of some pungent principles of spices on adrenal catecholamine secretion were investigated as compared with that of capsaicin. An increase in catecholamine, especially epinephrine, secretion was observed not only on capsaicin infusion but also on piperine (a pungent principle of pepper) and zingerone (ginger) infusion. Even on infusion of the same amount (650 nmol/kg, i.v.), the order of potency as to catecholamine secretion was capsaicin much greater than piperine greater than or equal to zingerone. While, sulfur-containing and volatile pungent principles, allylisothiocyanate (mustard, etc.) and diallyldisulfide (garlic, etc.), did not even cause slight catecholamine secretion. Furthermore, these adrenergic secretagogues were readily transported via the gut into the body. These results indicate that some pungent principles of dietary spices can induce a warming action via adrenal catecholamine secretion.

Adrenal Medulla↗
PubMed1976

The influence of turmeric and curcumin on cholesterol concentration of eggs and tissues.

An experiment was conducted in order to study the hypocholesteremic effect of tumeric and its coloring principle namely curcumin both in the presence and absence of dietary cholesterol. Laying hens were used as the experimental animals and they were fed the experimental diets for a duration of 8 weeks. The results of the experiment showed that tumeric or various levels of curcumin had no adverse effect on egg production, egg weight and feed to egg ratio. Moreover tumeric or various levels of curcumin both in the presence and absence of dietary cholesterol did not reduce the fat or cholesterol levels of plasma, liver or the egg yolk. An interesting finding from this experiment was that the egg yolk cholesterol levels of cholesterol fed groups sharply increased at the beginning of the experiment, and thereafter they gradually decreased and tended to approach the normal levels at the termination of the experiment. The possible reasons for variation in egg yolk cholesterol levels of cholesterol-fed groups with time is discussed.

Animals↗
PubMed1998

Reduction of Escherichia coli O157:H7 populations in soy sauce, a fermented seasoning.

We studied five Escherichia coli O157:H7 strains in soy sauce which was incubated at 4, 18, or 30 degrees C after inoculation. The cell numbers of E. coli O157:H7 decreased to an undetectable level (<20 CFU/ml) within 9 days in all the soy sauce samples at 30 degrees C, but did not decrease in the 0.1 M phosphate-buffered saline (pH 7.0) control solution under the same conditions. Soy sauce reduced the cell numbers of bacteria at 18 degrees C to a lesser extent than at 30 degrees C, but to a greater extent than at 4 degrees C. Components of soy sauce such as 10% or 16% NaCl, 5% ethanol, lactic acid, or acetic acid at pH 4.5, sodium benzoate (0.6 g/kg), or p-hydroxybenzoic acid n-butyl ester (0.05 g/liter) caused a reduction of the E. coli O157:H7 population at 30 degrees C, and the anti-E. coli O157:H7 effect of each component was less than that of soy sauce. The fate of E. coli O157:H7 cells in a buffered solution containing various components of soy sauce resembled that in soy sauce at 30 degrees C, which demonstrated the importance of the combination of the soy sauce components for its anti-E coli O157:H7 action.

Acetic Acid↗
PubMed1976

Further studies on the "curry kidney".

The Fijian Indian is a prolific renal stone former, whereas the native Fijian living in the same climate is not. An excessive intake of curry has previously been suggested as the cause of this extensive stone formation in the Fijian Indian. Metabolic studies in these patients have not revealed any other biochemical abnormality which might cause nephrolithiasis. Nearly half of the Fijian Indians who meet violent and sudden deaths have evidence of nephrocalcinosis. These findings add further weight to the theory that an excessive intake of curry is nephrotoxic.

Adolescent↗
PubMed1984

Sodium and potassium contents of salts, salt substitutes, and other seasonings.

Samples of table, cooking, rock and sea salts, flavoured salts, salt substitutes, seasonings, and monosodium glutamates were analysed for sodium and potassium content. The average sodium content of table, cooking and rock salts was about 16 600 mmol/kg, and that of sea salt was only marginally lower at about 16 100 mmol/kg. Flavoured salts contained about 11 900 mmol/kg, while "low salt" products contained about 9400 mmol/kg. Products marketed as containing "no salt" contained less than 20 mmol/kg (equivalent to less than 0.1 g sodium chloride per 100 g); all other salts contained the equivalent of over 50% sodium chloride. Nomenclature of seasonings was no indication of the sodium content, which ranged from 1060 to 12 960 mmol/kg. The monosodium glutamates contained 5300 mmol sodium per kg. Potassium was present at nutritionally significant levels only in "no salt" (12 800 mmol/kg) and "low salt" products (5300 mmol/kg).

Condiments↗