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PubMed1994

Studies on anti-inflammatory activity of spice principles and dietary n-3 polyunsaturated fatty acids on carrageenan-induced inflammation in rats.

The antioxidant spice principles curcumin and eugenol when given by gavage lowered the carrageenan-induced edema in the foot pads of rats. This lowering effect was dependent on the concentration, the time gap between the administration of spice principles and the induction of inflammation by carrageenan. Dietary lipids also influenced the extent of inflammation. Animals fed 10% cod liver oil [containing n-3 polyunsaturated fatty acids (PUFA)] for 10 weeks showed a significantly lower inflammation compared to that observed in animals fed diets supplemented with 10% groundnut oil (rich in n-6 PUFA) or 10% coconut oil (rich in medium-chain saturated fatty acids). Supplementation of diets with 1 weight% of curcumin did not affect the inflammatory responses of animals to carrageenan injection. However, supplementation of diets with 0.17 weight% eugenol further lowered inflammation by 16, 32 and 30% in animals fed coconut oil, groundnut oil and cod liver oil, respectively. Therefore, combinations of dietary lipids with spice principles like eugenol can help in lowering inflammation.

Administration, Oral↗
PubMed1975

Determination of methylene chloride, ethylene dichloride, and trichloroethylene as solvent residues in spice oleoresins, using vacuum distillation and electron capture gas chromatography.

A quantitative gas chromatographic (GC) method is described for the determination of residual methylene chloride, ethylene dichloride, and trichloroethylene in spice oleoresins. The proposed method involves vacuum distillation in a closed system with toluene as a carrier solvent. Quantitation by electron capture GC on Porapak Q is facilitated by water extraction and by the addition of trans-1,2-dichloroethylene as an internal standard. Recoveries from oleoresins spiked at 30, 15, and 6 ppm ranged from 93 to 102%. To assess the possibility of interference from spice volatiles, the procedure was applied to 17 different spice oleoresins from 3 different manufacturers. No interferences were found, but methylene chloride levels up to 83 ppm and ethylene dichloride levels up to 23 ppm were detected. Trichloroethylene was not detected in any of the oleoresins.

Chromatography, Gas↗
PubMed1991

The effect of spices on cholesterol 7 alpha-hydroxylase activity and on serum and hepatic cholesterol levels in the rat.

The effect of feeding curcumin, capsaicin, ginger, mustard, black pepper and cumin on cholesterol and bile acid metabolism was studied in rats. The activity of hepatic cholesterol-7 alpha-hydroxylase, the rate-limiting enzyme of bile acid biosynthesis, was significantly elevated in curcumin (turmeric), capsaicin (red pepper), ginger and mustard treated animals. The enzyme activity was comparable to controls in black pepper and cumin fed rats. Serum and liver microsomal cholesterol contents were significantly higher in the curcumin and capsaicin treated animals. Thus, this study has suggested that the spices--turmeric, red pepper, ginger and mustard can stimulate the conversion of cholesterol to bile acids, an important pathway of elimination of cholesterol from the body. However, simultaneous stimulation of cholesterol synthesis by the spice principles--curcumin and capsaicin suggests that there may not be any significant contribution of stimulation of bile acid biosynthesis to the hypocholesterolemic action of these spices, and the latter action may solely be due to interference with exogenous cholesterol absorption.

Animals↗
PubMed1990

Contact and systemic contact-type dermatitis to spices.

Contact and systemic contact-type dermatitis reactions to spices such as nutmeg, mace, cardamom, curry, cinnamon, and laurel may be rare but may well be overlooked. In our experience, patch testing with these spices "as is" is very useful; if there is a positive reaction, testing with dilutions is helpful. Scratch-chamber testing often leads to false-positive irritant reactions. As Hjorth and Niinimäki have pointed out, a positive test to balsam of Peru may indicate a spice allergy, but the absence of such a reaction does not rule it out. In all the cases in our experience, the careful drafting of the anamnesis or case history was critical in the diagnosis.

Adult↗
PubMed1986

Effect of spiced food on metabolic rate.

Since the time of Lavoisier it has been known that the ingestion of food in animals and man produces an increase in oxygen consumption. This increase in metabolic rate was originally called 'specific dynamic action' (SDA) and is now widely referred to as the thermic effect (TE) of food or diet-induced thermogenesis (DIT) (Rothwell & Stock, 1981). Much of the early work on the thermic effect was confined to the type and amount of food, notably the macronutrients--proteins, fats and carbohydrates. Later, it was shown that certain minor constituents of the diet such as caffeine and associated methylxanthines (Zahorska-Markrewicz, 1980; Jung et al., 1981) in tea and coffee could also have a profound effect on metabolic rate. The consumption of alcohol was also shown to increase metabolic rate (Rosenberg & Durnin, 1978). The work described in this paper reports the effect of another minor constituent of food, spices, on metabolic rate. Although the use of spices in our food has steadily increased with time little information exists on their effect on the metabolic rate. It has been estimated that approximately 40 different spices are used in our diet today. This communication reports the effect of chilli (red pepper, capsicum annuum) and mustard (Brassica juncea).

Adult↗
PubMed1985

[Antibacterial properties of some spice plants before and after heat treatment].

This study was carried out to understand the antibacterial properties of some spice plants before and after heat treatment in boiling water. The samples included the core and the outer layers of onion, the white and the green parts of green onion, garlic bulb, ginger, ginger root, sweet pepper, chili pepper, brown pepper, and mustard. The test microorganisms included Escherichia coli, Salmonella typhimurium, Vibrio parahaemolyticus, Pseudomonas aeruginosa, Proteus vulgaris, Staphylococcus aureus, Mycobacterium phlei, Streptococcus faecalis, Bacillus cereus, and Micrococcus luteus. Raw garlic bulb could inhibit all of the test strains. The antibacterial activities of green onion are slightly weak than that of onion. However, green onion could inhibit P. aeruginosa and M. luteus, but onion could inhibit E. coli, P. vulgaris, S. faecalis, and B. cereus. Ginger and ginger root could only inhibit M. luteus. Chili pepper could inhibit V. parahaemolyticus and P. vulgaris. Brown pepper could also inhibit P. vulgaris. Sweet pepper and mustard showed no antibacterial activity to all of the test strains. In general, antibacterial components in the spice plants were heat labile. All the spices tested lost their antibacterial activities within 20 min at 100 degrees C.

Allium↗
PubMed2000

Phenolic antioxidants from herbs and spices.

Spices and herbs are recognized as sources of natural antioxidants and thus play an important role in the chemoprevention of diseases resulting from lipid peroxidation. Our studies on spices and herbs have given us over a hundred compounds, known and new, having high antioxidant activity. From the Labiatae family, Rosmarinus officinalis, Thymus vulgaris, Origanum vulgare and O. majorana gave 26 active comopounds. Over 40 antioxidative compounds from Zingiber officinale, 26 compounds from Curcuma domestica = C. longa, C. xanthorrhiza and Z. cassumunar were determined, these belonging to the family Zingiberaceae. From the family Myrtaceae, 25 compounds from the berries of Pimenta dioica were determined and 3 carbazoles were isolated from Murraya koenigii. Structure-activity relationships of some of the isolated compounds were also discussed.

Antioxidants↗
PubMed2003

Evaluation of nitric oxide scavenging activity of certain spices in vitro: a preliminary study.

The plant extracts of some commonly used spices were examined for their possible regulatory effect on nitric oxide (NO) levels using sodium nitroprusside as a NO donor in vitro. Most of the extracts tested demonstrated direct scavenging of NO and exhibited significant activity and the potency of scavenging activity was in the following order: Foeniculum vulgare (aqueous) > Citrus limettiodes > Murraya koenigii (seed, aqueous) > Murraya koenigii (leaf, aqueous) > Curcuma aromatica (aqueous) > Murraya koenigii (leaf, dichloromethane:methanol) > Mentha arvensis (chloroform) > Mentha arvensis (aqueous) > Curcuma longa > Gingko biloba > Foeniculum vulgare (dichloromethane:methanol) > Zingiber officinale (aqueous) > Curcuma aromatica (ethanolic) > Murraya koenigii (seed, dichloromethane:methanol). All the evaluated extracts exhibited a dose-dependent NO scavenging activity. The aqueous extract of Foeniculum vulgare showed a greatest NO scavenging effect of 79.75% at 62.5 microg/mL as compared to the positive control, Gingko biloba where 36.22% scavenging was observed at similar concentration. The present results suggest that these spices might be potent and novel therapeutic agents for scavenging of NO and the regulation of pathological conditions caused by excessive generation of NO and its oxidation product, peroxynitrite.

Free Radical Scavengers↗
PubMed2006

Dioxin and polychlorinated biphenyl analysis: automation and improvement of clean-up established by example of spices.

To analyze polychlorinated dibenzo-p-dioxins/dibenzofurans (PCDDs/PCDFs) and polychlorinated biphenyls (PCBs) in spices by gas chromatography-mass spectrometry, a new clean-up method had to be developed owing to the high content of essential oils in the samples. A solid-phase extraction (SPE) column with activated silica endowed with sulfuric acid and sodium hydroxide was used. Under these conditions, clean-up was achieved using at least 5-7 g of pepper and even higher amounts of other spices. The automatized clean-up comprised three additional chromatographic steps after accelerated solvent extraction (ASE) followed by gel permeation: chromatography on a florisil SPE column, extract cleaning with the above-mentioned silica SPE column and chromatography with an activated charcoal column. On the basis of this automatized clean-up, a method that is more effective, rapid, simplified and economical than the available methods for PCDD/PCDF and PCB analysis is proposed. In model studies, the average recoveries for PCDDs/PCDFs ranged between 82.6% and 105.6% and for the PCBs between 71.3% and 113.3%.

Autoanalysis↗
PubMed2006

Total antioxidant capacity of spices, dried fruits, nuts, pulses, cereals and sweets consumed in Italy assessed by three different in vitro assays.

With the aim to expand the Italian total antioxidant capacity (TAC) database, the TAC values of 11 spices, 5 dried fruits, 7 sweets, 18 cereal products, 5 pulses, and 6 nuts were determined using three different assays and considering the contribution of bound antioxidant compounds in fiber-rich foods (i. e. cereals, legumes, and nuts). Among spices, saffron displayed the highest antioxidant capacity, whereas among dried fruits, prune exhibited the highest value. The TAC values of all the chocolates analyzed were far higher than the other sweet extracts measured. Among cereal products, whole meal buckwheat and wheat bran had the greatest TAC. Among pulses and nuts, broad bean, lentil and walnuts had the highest antioxidant capacity, whereas chickpeas, pine nuts and peanuts were less effective. The contribution of bound phytochemicals to the overall TAC was relevant in cereals as well as in nuts and pulses. The complete TAC database could be utilized to properly investigate the role of dietary antioxidants in disease prevention.

Antioxidants↗
PubMed1995

Mutagenicity and antimutagenicity testing of six chemicals associated with the pungent properties of specific spices as revealed by the Ames Salmonella/microsomal assay.

Three compounds, capsaicin, thymol and borneol, were initially screened for mutagenic activity using Salmonella typhimurium strains TA97, TA98 and TA100, with and without S9 metabolic activation, and 20 min standard preincubation time. Three other compounds, allyl isothiocyanate, eugenol and cinnamaldehyde, were screened for mutagenic activity as above, but with a prolonged, nonstandard preincubation time of up to 120 minutes. All six test compounds used in the assays are associated with the pungent properties of some specific spices in which the test compounds can be found to exist naturally. The first objective of this study was to observe if mutagenic activity can be correlated to the pungent properties of these six test compounds. However, due to toxicity and the observation that only capsaicin was mutagenic, using strain TA100 in the presence of S9 metabolic activation, it was not possible to deduce any relationship between mutagenicity and the test chemicals' pungent properties. Naturally occurring capsaicin, found in the spice Capsicum annum, was detected and quantified using thin layer and gas chromatographic techniques. The final objective was to detect the presence of antimutagenic factor(s) in C. annum that would suppress the mutagenicity of capsaicin. When the mutagenic capsaicin and 2-aminoanthracene were assayed in the presence of C. annum acetone extract, using strain TA100 with S9 metabolic activation, the mutagenic response of both the mutagens were reduced by approximately 50%. Assaying capsaicin and 2-aminoanthracene in the presence of chlorophyll, the mutagenic response of the two mutagens was reduced by less than 40%. From this observation it was inferred that chlorophyll can successfully suppress the mutagenicity activities of capsaicin and 2-aminoanthracene, together with other antimutagenic factors that were present in the acetone extract of C. annum.

Acrolein↗
PubMed1995

Effect of some spices as preservatives for storage of lentil (Lens esculenta L.) seeds.

The high antimycotic activity of four kinds of spices, viz, Chinese cassia, cinnamon, clove and thyme, were tested as preservatives for agricultural commodities. Clove, thyme and a mixture of the four kinds of spice completely inhibited aflatoxin production on lentil seeds during eight weeks of incubation. Chinese cassia and cinnamon partially inhibited the aflatoxin production.

Aflatoxin B1↗
PubMed1996

Genotoxic effects of crude juices from Brassica vegetables and juices and extracts from phytopharmaceutical preparations and spices of cruciferous plants origin in bacterial and mammalian cells.

Crude juices of eight Brassica vegetables as well as juices and extracts of spices and phytopharmaceutical preparations from cruciferous vegetables were tested for induction of point mutations in Salmonella TA98 and TA100, repairable DNA damage in E.coli K-12 cells and clastogenic effects in mammalian cells. In bacterial assays, all juices caused genotoxic effects in the absence of metabolic activation, the ranking order being: Brussels sprouts > white cabbage > cauliflower > green cabbage > kohlrabi > broccoli > turnip > black radish. In experiments with mammalian cells, six juices induced structural chromosome aberrations. Brussels sprouts, white and green cabbage caused the strongest effects (800 microliters of juice induced a 5-fold increase over the background). In sister chromatid exchange assays, positive results were measured as well, but the effects were less pronounced. With all juices the genotoxic effects seen in mammalian cells were paralleled by a pronounced decrease in cell viability. Column fractionation experiments showed that 70-80% of the total genotoxic activity of the juices is found in the fraction which contains isothiocyanates and other breakdown products of glucosinolates, whereas phenolics and flavonoids contributed to a lesser extent to the overall effects. On the basis of these findings, and considering the negative results obtained with non-cruciferous vegetables (tomato, carrot and green pepper), it seems likely that the genotoxic effects of the juices are due to specific constituents of cruciferous plants such as glucosinolates and/or their breakdown products, in particular, isothiocyanates, which we found previously to be potent genotoxins in bacterial and mammalian cells. Finally, spices (mustards and horse radish paste) and phytopharmaceutical preparations were tested in bacterial assays. Mustards and horse radish caused very weak effects while most of the pharmaceutical preparations gave negative results, except cabbage tablets, which caused a strong and dose dependent induction of his revertants in Salmonella TA100. The present findings clearly indicate that cruciferous vegetables contain DNA damaging constituents. These observations are in contrast to earlier findings, which emphasized the antimutagenic effects of vegetable juices and also raise the question whether greatly increased consumption of Brassica vegetables or their concentrated constituents as a means for cancer prevention is indeed recommendable.

Animals↗
PubMed1996

Collaborative ring-trial of Dynabeads anti-Salmonella for immunomagnetic separation of stressed Salmonella cells from herbs and spices.

Eight laboratories participated in a Salmonella detection ring-trial which compared selective enrichment by conventional broths with immunomagnetic separation (IMS) using Dynabeads Anti-Salmonella. Laboratories analyzed six types of herbs and spices that were spiked with one of six freeze-dried Salmonella species. Each herb and spice analysis comprised of 12 samples (25 g each) which had been spiked at three different levels, plus a negative control and stored for one week prior to testing. Out of a total 468 samples analyzed, 195 (41.7%) were positive by both methods. Eighteen samples were positive only by IMS enrichment, in comparison with 19 positive samples by conventional enrichment broths and not IMS. These results confirm the potential use of IMS as an alternative to enrichment broths for Salmonella isolation.

Culture Media↗
PubMed1994

Ethnobotany of nutmeg in the Spice Islands.

Nutmeg, endemic to the Maluku Province of Indonesia (formerly known as the Spice Islands), has long been of importance both as a spice and as a commodity that was once of geopolitical significance. Although its botany, cultivation, and history have been studied, ethnobotanical studies of nutmeg in its place of origin are noticeably lacking. The ethnobotany of nutmeg, Myristica fragrans Houtt. (Myristicaceae), was studied in the Indonesian provinces of Maluku and Central and East Java. Historical and current indigenous uses of the fruit and seed are described. Information regarding medicinal aspects was gathered from vendors of herbal remedies, healers, and midwives. It was found that M.fragrans is still used for both culinary and medicinal purposes in its area of origin. M.fragrans is used for diarrhea, mouth sores, and insomnia. In addition, no evidence was found to support previously published reports of nutmeg's hallucinogenic or other psychoactive properties other than a mild sedative action. A renewed suggestion is made that anecdotal reports of nutmeg use as a hallucinogen be revaluated more critically.

Botany↗
PubMed2005

Antioxidant activity of a salt-spice-herbal mixture against free radical induction.

A combination of spices (Piper nigrum, Piper longum and Zingiber officinale), herbs (Cyperus rotundus and Plumbago zeylanica) and salts make up Amrita Bindu. The study was focused to evaluate the antioxidant property of individual ingredients in Amrita Bindu against the free radical 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulphonic acid) (ABTS). The analysis revealed the antioxidant potential of the ingredients in the following order: Piper nigrum>Piper longum>Cyperus rotundus>Plumbago zeylanca>Zingiber officinale. Two different experiments were designed. In experiment I, rats were fed with normal diet whereas in experiment II rats were given feed mixed with Amrita Bindu for 3 weeks (4 g/kg of feed). Rats from both experimental groups were challenged against a single intraperitonial injection of phenylhydrazine (PHZ) (7.5 mg/kg body weight). At the end of 24 and 72 h, blood was analysed for free radicals and antioxidant levels. It was interesting to note that rats with Amrita Bindu pretreatment showed significantly lower levels of free radicals, lipid peroxidation and protein carbonyls along with significantly higher levels of antioxidants when compared with rats without Amrita Bindu pretreatment on PHZ administration. These results reveal that Amrita Bindu, a salt-spice-herbal mixture exerts a promising antioxidant potential against free radical induced oxidative damage.

Animals↗
PubMed2006

Metabolic effects of spices, teas, and caffeine.

Consumption of spiced foods or herbal drinks leads to greater thermogenesis and in some cases to greater satiety. In this regard, capsaicin, black pepper, ginger, mixed spices, green tea, black tea and caffeine are relevant examples. These functional ingredients have the potential to produce significant effects on metabolic targets such as satiety, thermogenesis, and fat oxidation. A significant clinical outcome sometimes may appear straightforwardly but also depends too strongly on full compliance of subjects. Nevertheless, thermogenic ingredients may be considered as functional agents that could help in preventing a positive energy balance and obesity.

Animals↗
PubMed2000

Chromium levels in spices and aromatic herbs.

We determined the presence of chromium in a total of 72 samples of 17 different spices and aromatic herbs. Electrothermal atomization atomic absorption spectrometry (ETA-AAS) was used to determine Cr content in the samples mineralized with HNO3 and V2O5. The analytical characteristics of the proposed method were tested, and the accuracy and precision was also verified against an NBS-certified reference material. Chromium concentrations ranged from not detectable to 1.42 micrograms/g (dry wt.) and Cr presence was detected in 95% of samples. Spices and aromatic herbs are widely consumed in the Spanish diet and in the Mediterranean diet, in general.

Chromium↗