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At least 109 records · Page 6Linked to original sources
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↗
PubMed1990

Mould growth on black table olives and prevention by sorbic acid, methyl-eugenol and spice essential oil.

Thirty-two mould strains were isolated from Turkish-style black table olives. Four of these isolates were identified as Aspergillus ochraceus, two as A. niger, 16 as Penicillium clavigerum and 10 as P. expansum. Mould growth was evaluated on olives treated with 500 ppm sorbic acid, 1000 ppm methyl-eugenol and 1500 ppm çörtük spice (Echinophora sibthorpiana Guss.) essential oil. Olives inoculated with A. parasiticus NRRL 2999 and P. clavigerum were also examined. All samples were stored at 28 degrees C, 15 degrees C and 5 degrees C for 60 days. The lower the temperature, the more time it took the mould to initiate mycelium and spore development. Most inhibition of growth was obtained using sorbic acid in all cases and especially at low temperatures, followed by methyl-eugenol and essential oil. Decreased inhibition was observed in noninoculated olives. Inhibitory effect of used agents was higher in olives inoculated with P. clavigerum than in olives inoculated with A. parasiticus.

Anesthetics↗
PubMed1991

Effect of cumin, cinnamon, ginger, mustard and tamarind in induced hypercholesterolemic rats.

The effect of a few common spices--cumin (Cuminum cyminum, cinnamon (Cinnamomum zeylanicum), ginger (Zingiber officinale), mustard (Brassica nigra) and tamarind (Tamarindus indica)--added to normal and hypercholesterolemia inducing diet on serum and liver cholesterol levels in rats was studied. These spices did not show any cholesterol lowering effect when included in the diet at about 5-fold the normal human intake level.

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

[High pressure extraction of marjoram. 1. Sensory characterization of marjoram oleoresin by profile analysis].

A flavour profile analysis has been developed for the evaluation of carbon dioxide extracts of marjoram. On the basis of the commercial quality of various proveniences of marjoram a first flavour profile was established. Components which decisively influence the flavour were examined for the determination of relevance factors. The taste profile is the basis for the calculation of the quality coefficient as measure of the sensory quality. The expert profile as a theoretical model is based on optimum intensities of individual taste components. Differences from the expert profile are considered by corrected intensities and lead to a decrease of the quality coefficient. The method used for the development of a high pressure extraction technology is quite suitable for the characterization of marjoram extracts as well as for the evaluation of commercial marjoram samples.

Carbon Dioxide↗
PubMed1986

Tumour-promoting effect of chilli extract in BALB/c mice.

In 50% of BALB/c mice pretreated with atropine, tongue tumours were induced by fortnightly application of DMN-OAc (2 mg/kg) on the tongue. When DMN-OAc + TPA was used for the initiation-promotion protocol, tumours were observed on the tongue, the site of application, in only 10% of animals. In the same group, stomach tumours were obtained in 63% of mice, denoting that initiation-promotion could be successfully used to induce stomach tumours. Using a protocol of DMN-OAc + chilli as a promoter, we observed induction of stomach tumours. The promoter effect of chilli extract was also seen in the BHC-induced hepato-carcinogenesis system. It thus appears that, in BALB/c mice, chilli acts as a promoter in stomach and liver carcinogenesis.

Administration, Topical↗
PubMed1981

[Spices].

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Condiments↗
PubMed1992

Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes.

Polyunsaturated fatty acids (PUFA) are vulnerable to peroxidative attack. Protecting PUFA from peroxidation is essential to utilize their beneficial effects in health and in preventing disease. The antioxidants vitamin E, t-butylhydroxy toluene (BHT) and t-butylhydroxy anisole (BHA) inhibited ascorbate/Fe(2+)-induced lipid peroxidation in rat liver microsomes. In addition, a number of spice principles, for example, curcumin (5-50 microM) from turmeric, eugenol (25-150 microM) from cloves and capsaicin (25-150 microM) from red chillies inhibited lipid peroxidation in a dose-dependent manner. Zingerone from ginger inhibited lipid peroxidation at high concentrations (greater than 150 microM) whereas linalool (coriander), piperine (black pepper) and cuminaldehyde (cumin) had only marginal inhibitory effects even at high concentrations (600 microM). The inhibition of lipid peroxidation by curcumin and eugenol was reversed by adding high concentrations of Fe2+.

Animals↗
PubMed1986

Toxicity studies on clove cigarette smoke and constituents of clove: determination of the LD50 of eugenol by intratracheal instillation in rats and hamsters.

Eugenol, eugenol acetate, beta-caryophyllene, and alpha-humulene are constituents of clove and clove cigarette smoke. The toxicity of these compounds was evaluated by intratracheal instillation in male F-344 rats. Eugenol was most toxic in this assay. The LD50 of eugenol was 11 mg/kg in male F-344 rats and 17 mg/kg in male Syrian golden hamsters. Congestion of the lung with interstitial hemorrhages, acute emphysema, and acute pulmonary edema were among the macroscopic and histologic findings observed in the animals after intratracheal administration of eugenol. Similar effects were not observed with male Syrian golden hamsters exposed to clove cigarette smoke. The estimated daily intake of eugenol for those hamsters exposed to clove cigarette smoke was below 2 mg/kg.

Animals↗