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At least 757 records · Page 42Linked to original sources
PubMed1990

Patch tests with some spices.

Experience is necessary to use commercially available spices and seasonings for patch testing. This experience is easily obtained by composing your own series of locally important flavorings and by using this series to assess the irritant potency. In our patients, not many strong irritation reactions were elicited. Only 100 per cent garlic powder was obviously too irritant, whereas 25 per cent in petrolatum might be too low to detect allergy. Positive reactions to unknown spices need to be checked in controls; this is important when patch tests are done with spices brought in by the patient. A positive patch-test reaction to a fragrance or perfume indicator in housewives, cooks, and confectioners with hand eczema is an indication to perform patch tests with spices because of the relation between spices and fragrances.

Condiments↗
PubMedDate not supplied

Colorimetric deoxyribonucleic acid hybridization assay for rapid screening of Salmonella in foods: collaborative study.

A collaborative study was performed in 11 laboratories to validate a colorimetric DNA hybridization (DNAH) method for rapid detection of Salmonella in foods. The method was compared to the standard culture method for detection of Salmonella in nonfat dry milk, milk chocolate, soy isolate, dried whole egg, ground black pepper, and raw ground turkey. Samples inoculated with high (0.4-2 cells/g) and low (0.04-0.2 cells/g) levels of Salmonella and uninoculated control samples were included in each food group analyzed. There was no significant difference in the proportion of samples positive by DNAH and culture procedure for any of the 6 foods. The colorimetric DNA hybridization assay screening method has been adopted official first action as a rapid screening method for detection of Salmonella in all foods.

Animals↗
PubMed1990

Cinnamon oil abuse by adolescents.

Reports in the literature about cinnamon oil toxicity are limited to allergic reactions and local irritant effects from dermatologic exposure. Cinnamon oil is easily obtained from pharmacies in 5-10 ml amounts for use as a flavoring agent and in craft items. Within a 5-mo period the Pittsburgh Poison Center (PPC) documented 32 cases of cinnamon oil abuse; all cases involved males aged 11-16 y and were reported to the PPC by school nurses. Sucking on toothpicks or fingers which had been dipped in cinnamon oil was the primary method of abuse. A rush or sensation of warmth, facial flushing, and oral burning were the experiences reported by the users. Some children complained of nausea or abdominal pain but no systemic effects were reported. Eight patients with dermal exposure had irritation ranging from erythema to welts, which resolved after thorough soap and water decontamination. Two ocular exposures resulted in mild irritation and were successfully treated with irrigation or dilution. The recent popularity of cinnamon oil abuse appears to be related to the ease with which it can be carried, engendering little fear of discovery or chastisement. Despite the relatively low toxicity of cinnamon oil, medical professionals should be aware of its potential for misuse.

Adolescent↗
PubMed1990

[Comparison of bacteriostatic ability of oleum of Perilla frutescens (L.) Britt., Cinnamomum cassia Presl and Nipagin A].

A comparison of bacteriostatic ability has been carried out among oleum of Perilla frutescens and Cinnamomum cassia, benzoic acid and nipagin A. The result shows that the inhibiting effect of Perilla frutescens and Cinnamomum cassia on microorganisms inoculated and spontaneously contaminated is similar to or obviously superior to nipagin A and benzoic acid.

Aspergillus niger↗
PubMedDate not supplied

Sugar and spice: similarities and sensory attributes.

Spices were selected for study that were believed to exhibit properties related to the sweetness commonly found in foods and beverages. Seventy healthy, normal-weight adults first smelled and then tasted 10 spices. Subjects responded to two questionnaires, judging similarity of the spices and indicating the sensory attributes important in their decision making. Intensity of odor, compatibility with sweetness, and degree of bitter taste were three major attributes used to arrive at similarity judgments. Overall, vanilla was found to be most similar to sugar. When examined further for compatibility with sweetness, cinnamon, vanilla, spearmint, and anise were generally found to be more comparable to sugar than nutmeg, ginger, cloves, bay, and salt. Nonwhite subjects, as opposed to white subjects, attributed greater sweetness to nutmeg and less sweetness to anise. The data suggest that certain spices exhibit sweet properties and may provide a healthful strategy for reducing sugar intake.

Adult↗
PubMed1989

Identification of irradiated pepper with the level of hydrogen gas as a probe.

A novel method to detect whether or not a particular pepper has been irradiated has been developed which is based on the fact that H2 is formed in organic substances irradiated with ionizing radiation. Following gamma irradiation, black and white peppers were ground to powder in a gastight ceramic mill. By gas-chromatographic analysis of the gas in the mill, we observed that H2 had been released from the irradiated pepper grains. Curves plotting the H2 content vs storage time at storage temperatures of 7, 22, and 30 degrees C showed that the higher the temperatures, the smaller the H2 content, and that identification of irradiated pepper was possible for 2-4 months after 10 kGy irradiation.

Chromatography, Gas↗
PubMed1989

[Comparative observations of the behavior of ethephon in fruit, coffee and paprika].

After application of Flordimex to soft and stone fruit for fruit abscission and acceleration of ripening obvious Ethephon residues have been found. Therefore, the dose rate has to be restricted to keep the maximum residue limit. The same is true for the use of Flordimex for fruit abscission in apples, whereas for yield regulation residues are far below 0.05 mg/kg in apples. A typical feature of the active ingredient is the large quantity of its residues in juice and wine, which is as high as Ethephon concentration in fruits or even higher. Finally, Ethephon is demonstrated to enter the pulp of bananas, mandarin, grapefruit and mango as a result of treating harvested tropical fruit. The residue situation after treatment of pineapple, sweet pepper and coffee is discussed.

Coffee↗
PubMed1989

Influence of spices and spice principles on hepatic mixed function oxygenase system in rats.

The status of hepatic mixed function oxygenase system (MFOS) was investigated in rats fed spice principles: capsaicin, piperine and curcumin, as well as spices: cumin, ginger, fenugreek, cinnamon, asafoetida, mustard and tamarind at two dietary levels each. Liver microsomal cytochrome P450-dependent aryl hydroxylase was generally stimulated by these spice principles and spices. Cumin, ginger and fenugreek also stimulated the levels of cytochrome P450 and cytochrome b5 and cumin and tamarind stimulated N-demethylase activity. NADPH-cytochrome c reductase and glucuronyl transferase activities, however, remained unaffected by the spices tested.

Animals↗
PubMed1989

Antimicrobial action of natural substances on oral bacteria.

The antimicrobial action of natural substances was investigated in vitro against oral bacteria including Streptococcus sp., Actinomyces sp., Actinobacillus sp., Bacteroides sp., Capnocytophaga sp., Eikenella sp., Fusobacterium sp. and Propionibacterium sp. Among the natural substances tested, hinokitiol was the most inhibitory to oral bacteria. Cinnamon bark oil, papua-mace extracts, and clove bud oil in spice extracts were also inhibitory against many oral bacteria. Egg white lysozyme exhibited antimicrobial action against the periodontitis associated bacteria.

Bacteria↗
PubMedDate not supplied

Hydrophobic grid membrane filter/MUG method for total coliform and Escherichia coli enumeration in foods: collaborative study.

Twenty-four laboratories participated in a collaborative study to validate a hydrophobic grid membrane filter (HGMF) method incorporating the use of 4-methylumbelliferyl-beta-D-glucuronide (MUG) for enumeration of total coliform and Escherichia coli bacteria in foods by comparing its performance against the AOAC 3-tube MPN method (46.013-46.016). Raw milk, raw ground poultry, whole egg powder, cheese powder, and ground black pepper were included in the study. The total coliform methods did not differ significantly, except that the 3-tube method detected a significantly higher level of total coliforms than did the HGMF method in the ground black pepper. Conversely, the HGMF/MUG E. coli method detected significantly higher numbers of E. coli present in the egg powder, cheese powder, and ground black pepper samples, while not differing significantly from the 3-tube method for the raw milk and raw ground poultry samples. The overall confirmation rate of MUG-positive colonies isolated using the HGMF method was 99.5%. The hydrophobic grid membrane filter/MUG method has been adopted official first action as an additional method to AOAC official final action method 46.030-46.034.

Animals↗
PubMed1989

Clove cigarettes.

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Adolescent↗