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PubMedDate not supplied

Coriander anaphylaxis in a spice grinder with undetected occupational allergy.

BACKGROUND: Anaphylaxis after ingestion of spices as a result from occupational sensitization remains anecdotal. We describe a patient, working in a spice factory, with anaphylaxis from coriander in a meal. He also demonstrated urticaria, angio-edema, rhinoconjunctivitis and bronchospasm during handling coriander and fenugreek. OBJECTIVE: To determine the mechanism of the anaphylactic reaction and to evaluate cross-reactivity between both botanically unrelated spices. METHODS: Investigations comprised quantification of total and specific IgE by Immuno-CAP FEIA, skin testing, basophil activation experiments by flow-assisted determination of CD63 expression in the patient and 3 healthy controls. Immuno-CAP inhibition experiments were applied to investigate cross-reactivity. RESULTS: Specific IgE, skin tests and basophil activation tests were clearly positive in the patient, whereas they remained negative in controls. No cross-reactivity between fenugreek and coriander was demonstrable by inhibition experiments. CONCLUSIONS: The clinical manifestations in temporal relationship to ingestion of coriander and handling of coriander and/or fenugreek, the positive specific IgE results, skin tests and basophil activation assays support the diagnosis of allergy to both spices. History suggests sensitization by occupational exposure.

Adult↗
PubMed2005

Childhood lead poisoning in 2 families associated with spices used in food preparation.

Although most cases of childhood lead poisoning are caused by contaminated paint and dust in older homes, a variety of unusual sources of lead exposure are occasionally found. We report here 2 families whose children were poisoned by lead-contaminated spices that were purchased in foreign countries, brought to the United States, and then used in the preparation of the family's food. Six children (2-17 years old) in a family from the Republic of Georgia were poisoned by swanuri marili (lead content: 100 and 2040 mg/kg in separately sampled products) and kharchos suneli (zafron) lead content: 23,100 mg/kg) purchased from a street vendor in Tbilisi, Georgia. The second family had purchased a mixture of spices called kozhambu (lead content: 310 mg/kg) while traveling in India. Both the parents and their 2-year-old child subsequently suffered lead poisoning. The young children in both families required short-term chelation to bring their blood lead levels down to a safer range. Clinicians should be vigilant for all sources of lead contamination, including spices, when whole families are found to have elevated blood lead levels despite a confirmed lead-safe home environment. Families traveling abroad should be aware of the potential health risks associated with the purchase and use of spices that have not been tested for purity.

Adolescent↗
PubMed1998

Estrogen and progestin bioactivity of foods, herbs, and spices.

In this study we report on the content and bioactivity of plant (phyto) estrogens and progestins in various foods, herbs, and spices, before and after human consumption. Over 150 herbs traditionally used by herbalists for treating a variety of health problems were extracted and tested for their relative capacity to compete with estradiol and progesterone binding to intracellular receptors for progesterone (PR) and estradiol (ER) in intact human breast cancer cells. The six highest ER-binding herbs that are commonly consumed were soy, licorice, red clover, thyme, tumeric, hops, and verbena. The six highest PR-binding herbs and spices commonly consumed were oregano, verbena, tumeric, thyme, red clover and damiana. Some of the herbs and spices found to contain high phytoestrogens and phytoprogestins were further tested for bioactivity based on their ability to regulate cell growth rate in ER (+) and ER (-) breast cancer cell lines and to induce or inhibit the synthesis of alkaline phosphatase, an end product of progesterone action, in PR (+) cells. In general, we found that ER-binding herbal extracts were agonists, much like estradiol, whereas PR-binding extracts, were neutral or antagonists. The bioavailability of phytoestrogens and phytoprogestins in vivo were studied by quantitating the ER-binding and PR-binding capacity of saliva following consumption of soy milk, exogenous progesterone, medroxyprogesterone acetate, or wild mexican yam products containing diosgenin. Soy milk caused a dramatic increase in saliva ER-binding components without a concomitant rise in estradiol. Consumption of PR-binding herbs increased the progestin activity of saliva, but there were marked differences in bioactivity. In summary, we have demonstrated that many of the commonly consumed foods, herbs, and spices contain phytoestrogens and phytoprogestins that act as agonists and antagonists in vivo.

Alkaline Phosphatase↗
PubMed2001

Detection of irradiated spices by different physical techniques.

We used thermoluminescence, electron spin resonance, and viscosimetric measurements to establish whether or not a spice had been irradiated. Thermoluminescence, using the 1788 EN official protocol with an alternative method for the extraction of mineral impurities, led to proof of irradiation or proof of no treatment. Electron spin resonance led to different spectrum shapes depending on the chemical composition of the spices; ESR could only be used as proof of irradiation up to several weeks after irradiation, and only for some spices. Viscosimetric measurements carried out on spice suspensions led to a presumption of treatment (or of no treatment) and possibly to proof of irradiation.

Electron Spin Resonance Spectroscopy↗
PubMed2004

Investigation on the phenolics of some spices having pharmacotherapeuthic properties.

Spices are an important group of agricultural commodities being used by many civilizations all over the world to aid flavor, taste and nutritional values in the food. In traditional medical systems, their ability to heal various physical, mental and emotional problems has widely been reported. With this view, HPLC analysis was performed to estimate phenolic acids in 21 spices (asafetida, Bishop's weed, black mustard, coriander, cinnamon, clove, curry leaf, cumin black, cumin, fennel, fenugreek, garlic, ginger, Indian cassia, Indian dill or dill large cardamom, onion, saffron, tamarind, true cardamom, yellow mustard) commonly used in India in different forms. In all, 7 phenolic acids; viz., tannic, gallic, caffeic, cinnamic, chlorogenic, ferulic and vanillic acids could be identified on the basis of their retention time with standard compounds and co-chromatography. Several parts of the spices, for instance, seeds, leaves, barks, rhizomes, latex, stigmas, floral buds and modified stems were used in the study. Maximum amount of tannic and gallic acids was observed in black mustard and clove. Caffeic, chlorogenic and ferulic acids were found maximum in cumin while vanillic and cinnamic acids in onion seeds. The spices are known to significantly contribute to the flavor, taste, and medicinal properties of food because of phenolics.

Antioxidants↗
PubMed1993

Spice allergy evaluated by results of patch tests.

Allergic contact dermatitis caused by spices is well documented; however, commercial patch tests are unavailable. Between October, 1991, and August, 1992, a series of fifty-five patients with suspected contact dermatitis were tested at Ochsner Clinic for sensitivity to a group of spices at concentrations of 10 percent and 25 percent in petrolatum. Concordant patch test results (positive at concentrations of 10 percent and 25 percent) were most common with ginger (seven), nutmeg(five), and oregano (four); the remaining spices produced zero or one positive responses. Patients exhibiting positive reactions at only one concentration were more likely to do so at 25 percent: nutmeg (five), ginger and cayenne (four), curry, cumin, and cinnamon (three), turmeric, coriander, and sage (two), oregano (one), and basil and clove (zero). Solo responses at this level may represent a threshold for detecting true allergy or, as an alternative, a marginal irritant reaction. Those responding to only 10 percent concentrations generally did so weakly. Three patients were deemed to have relevant patch test responses to spices.

Dermatitis, Allergic Contact↗
PubMed1993

Reactivity of carrot-specific IgE antibodies with celery, apiaceous spices, and birch pollen.

Although carrot allergy is not well recognized in North America, the celery-carrot-mugwort-spice syndrome is well known in Europe. In the current study, cross reactivity of carrot, stalk celery, and spices, all members of the Apiaceae and birch pollen was assessed with serum from a patient reporting raw carrot-induced, raw stalk celery-induced, or spice-induced laryngeal edema and bronchospasm. By RAST inhibition, some cross-reactivity was demonstrated between raw carrot and stalk celery and other members of the Apiaceae. Immunoprint inhibition revealed common allergic epitopes on a 17-kD band shared by carrot, celery, and birch pollen. The results suggest that subjects sensitized to carrot may also have allergic reaction to other vegetables of spices of the Apiaceous family. Furthermore, carrot hypersensitivity can be associated with birch pollen allergy.

Allergens↗
PubMed1994

Realistic simulations of neurons by means of an ad hoc modified version of SPICE.

This paper describes an ad hoc modified version of the electrical circuit analysis program SPICE, which has been optimized for detailed simulations of the behaviour of neurons. An equivalent-circuit description of the simulation building blocks is provided, and the SPICE modifications are specified. These modifications, in contrast to previous uses of SPICE, allows one to simulate the behaviour of neurons of Hodgkin-Huxley type (excitable membrane) and of postsynaptic membranes without any approximations. Simulation results are reported and compared, both with data previously analysed in the literature by other authors and with experimental data recently obtained by coupling neurons to planar extracellular microelectrodes. Details of the circuit elements used in the simulations are reported. The improvements of our proposed model are discussed in comparison with a previous SPICE-based model described in the literature.

Action Potentials↗
PubMed1991

Evaluation of a microbiological method for detection of irradiation of spices.

The suitability of a microbiological method, a combination of the direct epifluorescent filter technique (DEFT) and the total aerobic plate count (APC), for the detection of irradiation of spices was evaluated. The evaluation was carried out using different kinds of spices including peppers, paprika, cardamom, cinnamon, ginger; herbs such as thyme, marjoram, basil, and oregano; and garlic powder. Ground spices were tested as well as cut and whole spice samples. Samples were analysed before and after gamma-irradiation mainly with doses of 5 and 10 kGy. Two different methods (centrifugation, filtration) for sample pretreatment were compared. Differences between the DEFT count and the APC with doses of 5 and 10 kGy varied between 3.9 and 6.8 and between 5.7 and 7.5 log units, respectively. The duration of storage after irradiation had no effect on the microbiological results. When applied to fumigated samples, the method might cause confusion in the absence of chemical analyses. The results of the analyses of samples treated by an unknown process indicated that the method could, in fact, detect irradiated samples, although it could not differentiate between irradiated and heat-treated samples.

Bacteria↗
PubMed1989

Extracts from two frequently consumed spices--cumin (Cuminum cyminum) and turmeric (Curcuma longa)--inhibit platelet aggregation and alter eicosanoid biosynthesis in human blood platelets.

In the traditional Indian system of medicine, Ayurveda, several spices and herbs are claimed to possess medicinal properties, such as being antithrombotic, antiatherosclerotic, hypolipidemic, anti-inflammatory etc. Earlier we have reported that extracts from several spices behave as antiaggregatory agents and inhibit eicosanoid synthesis. Similar studies with extracts prepared from cumin (Cuminum cyminum) and turmeric (Curcuma longa) were undertaken. Ethereal extract of both cumin and turmeric inhibited arachidonate-induced platelet aggregation. Extracts from these spices inhibited thromboxane B2 production from exogenous (14C) arachidonic acid (AA) in washed platelets; a simultaneous increase in the formation of lipoxygenase-derived products was observed. Less TxB2 was produced in blood samples treated with turmeric extract when they were allowed to clot. Turmeric extract inhibited incorporation of (14C)AA into platelet phospholipids and deacylation of AA-labelled phospholipids on stimulation with calcium ionophore A23187. Cumin extract was devoid of such effects. Extracts from the two spices reduced the formation of (14C)TxB2 from AA-labelled platelets when they were challenged with A23187. The anti-inflammatory property of turmeric may, in part, be explained by its effect on eicosanoid biosynthesis.

12-Hydroxy-5,8,10,14-eicosatetraenoic Acid↗
PubMed2004

Rating of SPICES criteria to evaluate and compare curricula.

SPICES criteria (Student-centred, Problem-based, Integrated, Community-based, Electives, Systematic) are used to describe educational strategies applied in medical schools. Application of SPICES criteria often can be just a statement since various forms of teaching with large variations are incorporated in a curriculum. In this paper a system of rating SPICES criteria is presented in which also quantitative aspects (in respect of hours of scheduling of the various educational strategies) are considered. Application of this system provides a score on application of SPICES criteria for the curriculum as whole. In addition, comparison of various curricula can be done in a more objective manner.

Curriculum↗
PubMed1991

Spice allergy in celery-sensitive patients.

Scratch tests (SCT) with powdered commercial spices were performed in 70 patients with positive skin tests to birch and/or mugwort pollens and celery. Positive SCT to aniseed, fennel, coriander and cumin--all from the same botanical family (Apiaceae) as celery--were observed in more than 24 patients. Spices from unrelated families (red pepper, white pepper, ginger, nutmeg, cinnamon) elicited positive immediate skin test reactions only in three of 11 patients. Specific serum IgE to spices (determined in 41 patients with positive RAST to celery) up to class 3 were seen especially in patients with celery-mugwort or celery-birch-mugwort association, and concerned various botanical families. Celery-birch association pattern was linked to positive reactions (RAST classes 1-2) to spices from the Apiaceae family only.

Condiments↗
PubMed1975

Collaborative study of a method for the extraction of light filth from whole, cracked, or flaked and ground spices.

An improved method has been developed for the extraction of light filth from whole, cracked, or flaked spices (basil, bay leaves, clery leaves, chervil, chives, dill weed, mint flakes, parsley, rosemary, sage, tarragon, thyme, and vegetable flakes) and from ground spices (cloves, cumin, marjoram, mustard seed, oregano, sage, and thyme). The method involves a chloroform or isopropanol defatting, followed by a direct flotation from 40% isopropanol with Tween 80-EDTA (1+1) and mineral oil-heptane (85+15). Collaborative results show that the proposed method is more rapid to perform and yields better filth recoveries than the official first action methods for ground spices, 44.116, and whole, cracked, or flaked spices, 44.129. The method has been adopted as official first action.

Animals↗
PubMed1992

Symptoms in spice workers.

Spices are widely used for flavouring food and are mostly grown in the tropics. Twenty-eight workers in a store processing cloves, pepper, nutmeg, mace and cardamom for export were studied. They were exposed to the dust of these products for short periods, in rotation. Seventy-six per cent of the workers experienced symptoms such as smarting of the nostrils and eyes, cough, sneezing and running nose while handling cloves. Similar symptoms occurred less frequently with pepper (44%). These symptoms were all temporary and lasted only during exposure. Nutmeg, mace and cardamom did not induce any untoward effects. These symptoms, which were absent in a control group, were attributable to irritation of the mucus membranes by the active principles of the spices. A comparison with two other spices, namely chilli and cinnamon, suggests a spectrum in which the frequency of symptoms is proportional to the pungency of the spice.

Adult↗
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↗
PubMed1979

Mass spectrometric identification and gas-liquid chromatographic determination of 2-chloroethyl esters of fatty acids in spices and foods.

The 2-chloroethyl esters of 5 fatty acids have been identified in spice and food samples by gas-liquid chromatography-mass spectrometry (GLC/MS). Twenty-four spice samples were analyzed for the 2-chloroethyl esters of fatty acids by AOAC official multiple residues pesticide procedure using GLC with microcoulometric detection. The esters of capric, lauric, myristic, palmitic, and linoleic acids have been identified at levels up to 1400 ppm. 2-Chloroethyl linoleate was the most abundant ester in all samples. Several foods analyzed by the same procedures showed levels of 2-chloroethyl linoleate as high as 35 ppm. Recoveries from fortified samples ranged from 84 to 98% for the various esters. A method using an acid-catalyzed esterification reaction was developed to rapidly determine the fatty acid content of these spices. GLC analysis with microcoulometric detection was used. Recoveries from fortified samples ranged from 92 to 110%. After 2 spice samples found to be free of 2-chloroethyl esters were fumigated with ethylene oxide, the level of 2-chloroethyl linoleate reached 77 ppm. All levels of 2-chloroethyl esters were confirmed by GLC/MS.

Chromatography, Gas↗
PubMed1997

Degradation of the natural mutagenic compound safrole in spices by cooking and irradiation.

Safrole was determined using gas-liquid chromatography in some common spices as star anise, cumin, black pepper and ginger. Safrole concentration in these spices was 9,325, 3,432, 955 and 500 mg.kg-1, respectively. Black pepper was chosen to use in the following experiments. Using Ames-test with Salmonella TA 98 and TA 100 proved high cytotoxic effects due to pure safrole and black pepper volatile oil in both of them. The degradation of safrole was obvious after drying of the washed seeds of black pepper especially at 70 degrees C for 30 min or with sun-drying. Also, high irradiation doses (20 and 30 kGy) caused high degradation of more than 90% of the initial toxic concentration in black pepper. Whereas, microwave caused same effects at 75 s, but unfortunately, the powder was burned due to moisture absence. Boiling whole seeds or powder of black pepper during cooking for few minutes (1-5 min) were more efficient in decreasing safrole content. Finally, these results proved that the mutagenicity of some spices due to presence of safrole can be destructed during drying of the washed seeds or during cooking either with or without any additional treatment as irradiation. But irradiation of these species became more necessary for using in some food industries as milk products to get more safe for human consumption.

Chromatography, Gas↗
PubMed1994

Influence of spices on protein utilisation of winged bean (Psophocarpus tetragonolobus) and horsegram (Dolichos biflorus).

The influence of a mixture of eleven spices commonly consumed in India on the utilisation of protein from boiled winged bean (Psophocarpus tetragonolobus) and horsegram (Dolichos biflorus) was studied at 10 and 20 percent level of protein intake in experimental rats. Spices used in the mixture include red chillies (Capsicum annum), black pepper (Piper nigrum), coriander (Coriandrum sativum), cumin (Cuminum cyminum), garlic (Allium sativum), ajowan (Carum copticum), turmeric (Curcuma longa), caraway seeds (Carum carui) and fennel seeds (Foeniculum vulgare). Addition of this spice mixture at 1.5% level of the diet decreased the TD of both legumes, significantly only in the case of horsegram. A significant increase was observed in the BV of both the legumes at both levels of protein tested.

Analysis of Variance↗