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At least 91 records · Page 5Linked to original sources
PubMed1976

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.

Adult↗
PubMed1988

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.

Amines↗
PubMed1985

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.

Animals↗
PubMed1983

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.

Condiments↗
PubMed1983

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.

Chromatography, Gas↗
PubMed1983

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.

Adsorption↗
PubMed1983

The influence of radapertization upon some sensory properties of black pepper.

Radapertization may be used as an effective method for sterilization of spices. A possible influence of irradiation upon the sensoric qualities should be considered in this context. Therefore the objectives of the work were: --to determine the influence of the irradiation of pepper upon its sensoric quality --to determine the qualitative changes of volatile chemical substances under the influence of the irradiation of pepper --to determine correlation between changes resulting from irradiation and the sensoric quality of pepper. The spice was irradiated with doses of 10, 20, 40 and 60 kGy. Thresholds of recognition and difference were determined. It was established that the quantity of the dose is related to the values of thresholds mentioned above. The larger the dose was the less intensive the flavour became and the higher the thresholds. These interdependences were written in a form of mathematical formulas. A significant influence of irradiation upon the decrease of the quantity of essential oils and carbohydrates was noticed. These relations were also presented in a form of mathematical formulas. The work provides evidence for the fact that there is a relation between the results of sensoric assessments and the chemical characteristics (the content of volatile carbonyl, sulphuric and nitrogenic substances). Correlation between these factors was determined on the basic statistical analysis of the results obtained during our investigations.

Chemical Phenomena↗
PubMed1987

Effect of black pepper and piperine on bile secretion and composition in rats.

The influence of black pepper (Piper nigrum L.) and its active principle, piperine on the secretion and composition of bile was investigated in the rat. They were administered by gavage (black pepper at 250 or 500 mg and piperine at 12.5 or 25 mg/kg body wt.) or fed in the diet for 4 weeks (black pepper at 0.2 and 0.4%, piperine at 0.01 and 0.02%). The lower dose by gavage of black pepper caused an increase in bile solids while with other treatments bile secretion or dry matter in bile was not changed. Dietary feeding of black pepper caused an increase in bile flow with a concomitant decrease in bile solids -- a hydrocholagoguic effect. Cholesterol and bile acid output were not affected by black pepper or piperine at either level irrespective of the mode of administration; in contrast, the secretion of uronic acids in bile was enhanced by both levels of pepper as also of piperine indicating possible excretion of some of the components of black pepper or of piperine as glucuronides.

Alkaloids↗