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PubMed2002

Anti-tumor promoting potential of selected spice ingredients with antioxidative and anti-inflammatory activities: a short review.

A wide variety of phenolic substances derived from spice possess potent antimutagenic and anticarcinogenic activities. Examples are curcumin, a yellow colouring agent, contained in turmeric (Curcuma longa L., Zingiberaceae), [6]-gingerol, a pungent ingredient present in ginger (Zingiber officinale Roscoe, Zingiberaceae) and capsaicin, a principal pungent principle of hot chili pepper (Capsicum annuum L, Solanaceae). The chemopreventive effects exerted by these phytochemicals are often associated with their antioxidative and anti-inflammatory activities. Cyclo-oxygenase-2 (COX-2) has been recognized as a molecular target of many chemopreventive as well as anti-inflammatory agents. Recent studies have shown that COX-2 is regulated by the eukaryotic transcription factor NF-kappaB. This short review summarizes the molecular mechanisms underlying chemopreventive effects of the aforementioned spice ingredients in terms of their effects on intracellular signaling cascades, particularly those involving NF-kappaB and mitogen-activated protein kinases.

Animals↗
PubMed2005

Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 2. ESR analysis of mechanically recovered poultry meat and TL analysis of spices.

Protocols EN 1786 and EN 1788 for the detection of irradiated food by electron spin resonance spectroscopy (ESR) and thermoluminescence (TL) were not conceived for the detection of irradiated ingredients included in low concentration in nonirradiated food. An enzymatic hydrolysis method, realized at 55 degrees C, has been developed for the extraction of silicate minerals and bone fragments. When followed by a purification of the extracts by an aqueous solution of sodium polytungstate, this method made it possible to detect very low inclusions of irradiated spices (0.05%, wt/wt by TL) included in various meals (cheeses and precooked meals). Even for food containing together two ingredients (spices and mechanically recovered meat), it was possible to detect and identify them simultaneously.

Animals↗
PubMed2005

Influence of dietary spices on the fluidity of erythrocytes in hypercholesterolaemic rats.

In rats rendered hypercholesterolaemic by maintaining them on a cholesterol-enriched diet (0.5 %) for 8 weeks, as a result of alteration in membrane structural lipids, erythrocytes were observed to be deformed and become more fragile. This deformity and fragility was partially reversed by the two dietary spice principles, curcumin and capsaicin, and the spice, garlic, by virtue of their ability to lower the extent of hypercholesterolaemia. A further insight into the factors that might have reduced the fluidity of erythrocytes in hypercholesterolaemic rats revealed changes in fatty acid profile of the membranes, phospholipid composition of the membrane bilayer, reduced Ca(2+),Mg(2+)-ATPase, and reduction in the sensitivity of erythrocytes to concanavaline A. Dietary capsaicin appeared to counter these changes partially in hypercholesterolaemic rats. Electron spin resonance (ESR) spectra and fluorescence anisotropy parameters also revealed altered fluidity of erythrocytes in hypercholesterolaemic rats. Dietary capsaicin and curcumin significantly reversed this alteration. Scanning electron microscopic examination revealed that the echinocyte population was increased in the erythrocytes of hypercholesterolaemic rats, and this was significantly countered by dietary capsaicin. The membrane protein profile and the active cation efflux appeared to be unaffected in the hypercholesterolaemic situation.

Adenosine Triphosphatases↗
PubMed2001

Aflatoxins in spices marketed in Portugal.

Seventy-nine prepackaged samples of 12 different types of spice powders (five cardamom, five cayenne pepper, eight chilli, five cloves, seven cumin, five curry) powder, five ginger, five mustard, 10 nutmeg, 12 paprika, five saffron and seven white pepper) were selected from supermarkets and ethnic shops in Lisbon (Portugal) for estimation of aflatoxins by immunoaffinity column clean-up followed by HPLC. Aflatoxin B1 (AFB1) was detected in 34 samples of prepackaged spices (43.0%). All of the cayenne pepper samples were contaminated with levels ranging from 2 to 32 microg AFB1/kg. Three nutmeg samples contained levels ranging from 1 to 5 microg/kg, three samples had levels ranging from 6 to 20 microg/kg, and there were two with 54 microg/kg and 58 microg/ kg. Paprika contained levels of aflatoxin B1 ranging from 1 to 20 microg/kg. Chilli, cumin, curry powder, saffron and white pepper samples had levels ranging from 1 to 5 microg/kg. Aflotoxins were not detected in cardamon, cloves, ginger and mustard. None of the samples analysed contained aflatoxins B2, G1 and G2.

Aflatoxins↗
PubMed1996

Occupational asthma due to different spices.

We describe a 27-year-old subject who developed rhinitis and asthma symptoms 1 year after starting to prepare a certain kind of sausage. He was previously diagnosed as having allergy to coconut, banana, and kiwi and allergic rhinitis to horse, cat, dog, and cow. A positive immediate skin prick test (SPT) for paprika (dry powder of Capsicum annuum [Solanaceae]), coriander (Coriandrum sativum [umbelliferous]), and mace (shell of nutmeg, Myristica fragrans [Myristicaceae]) at a concentration of 10% (w/v) was obtained. SPT with other sausage ingredients, mites, pollens, and molds were negative. By ELISA, specific IgE antibodies to paprika, coriander, and mace were demonstrated. By ELISA-inhibition assays, a partial cross-reactivity was found among IgE-binding components from paprika and mace. The immunoblot analysis showed two IgE-reactive protein bands able to bind to IgE from mace of 20 and 40 kDa and two other bands from coriander extract of 50 and 56 kDa. No bands were detected from paprika extract. Specific bronchial inhalation challenges showed an immediate asthmatic reaction to extracts from paprika, coriander, and mace with a maximum fall in FEV1 of 26%, 40%, and 31%, respectively, with no late asthmatic reactions. In summary, we demonstrate that inhalation of dust from paprika, coriander, and mace can result in an IgE-mediated reaction to these spices. In this patient, occupational asthma was due to spices from botanically unrelated species.

Adult↗
PubMed1993

Skin symptoms among workers in a spice factory.

Workers in a Swedish spice factory (n = 70), and in the office (n = 23) of the same company, were investigated by questionnaire regarding skin symptoms. In a 2nd part of the study, subjects reporting skin symptoms were examined and investigated by patch and prick testing. Skin symptoms were reported by 1/2 the factory workers. Pruritus and skin irritation, particularly from cinnamon powder, were common. Patch test reactions to cinnamic aldehyde were found in 11/25 factory workers, but in several cases, the nature of the reactions was difficult to evaluate. Irritant patch test reactions were seen from powders of cardamom, paprika and white pepper. On prick testing, 6/25 workers reacted to cinnamic aldehyde. The results illustrate the difficulties of patch testing with spices and indicate the need for further research and validation of methods.

1-Propanol↗
PubMed1996

Influence of dietary spices or their active principles on digestive enzymes of small intestinal mucosa in rats.

A few common spices or their active principles, were examined for their possible influence on digestive enzymes of intestinal mucosa in experimental rat. The animals were fed the following diets for 8 weeks: control, curcumin (0.5%), capsaicin (15 mg%), piperine (20 mg%), ginger (50 mg%), cumin (1.25%), fenugreek (2%), mustard (250 mg%) and asafoetida (250 mg%). Dietary curcumin, capsaicin, piperine and ginger prominantly enhanced intestinal lipase activity and also the disaccharidases sucrase and maltase. Dietary cumin, fenugreek, mustard and asafoetida brought about decreases in the levels of phosphatases and sucrase. The positive influences of a good number of spices on these terminal enzymes of digestive process could be an additional feature of species that are generally well recognized to stimulate digestion.

Amylases↗
PubMed1998

Detection of enterotoxigenic Clostridium perfringens in spices used in Mexico by dot blotting using a DNA probe.

Several reports on the microbiology of spices and herbs indicate the presence of Clostridium perfringens, a spore-forming foodborne pathogen responsible for gastrointestinal disease. In the present study, a total of 380 samples of spices and herbs (cumin seed, black pepper, oregano, garlic powder, and bay leaves) widely used in Mexico were analyzed for the presence of C. perfringens, and the enterotoxigenicity of the isolates was determined by a dot-blot technique using an enterotoxin degoxigenin-labeled DNA probe. C. perfringens counts varied from <100 to 433 CFU/g in garlic powder, from <100 to 200 CFU/g in black pepper, from <100 to 433 CFU/g in cumin seed, from <100 to 340 CFU/g in oregano, and from < 100 to 450 CFU/g in bay leaves. The dot-blot technique detected the enterotoxin gene in 8 (4.25%) of 188 confirmed isolates of C. perfringens. dot-blot.

Clostridium perfringens↗
PubMed2001

Microbiological survey of retail herbs and spices from Mexican markets.

In the present study, 304 samples of herbs and spices (garlic powder, cumin seeds, black pepper, oregano, and bay leaves) widely used in Mexico were analyzed for the presence of Bacillus cereus, Salmonella Typhi, Shigella dysenteriae, Escherichia coli, total and fecal coliforms, total mesophilic aerobic organisms, and fungi. Samples were nonpackaged or packaged in polyethylene bags or glass containers. High levels (10(5) to 10(7) CFU/g) of mesophilic aerobic microorganisms were found in most of the samples of garlic powder, cumin seed, and black pepper. Lower levels (<102 CFU/g) were found in oregano and bay leaves. Total and fecal coliforms counts were dependent on the type of packaging. More than 70% of the polyethylene-packaged samples had less than 10(3) CFU/g of microorganisms. Glass and nonpackaged spices showed lower levels of these microorganisms. B. cereus was present in 32 samples of which most were polyethylene packaged. The other pathogenic bacteria were not detected. Aspergillus niger was detected in 29% of the samples, Rhizopus sp. in 19%, and Penicillum sp. and Cunninghamella in 8%.

Bacteria↗
PubMed2001

The curry spice curcumin reduces oxidative damage and amyloid pathology in an Alzheimer transgenic mouse.

Inflammation in Alzheimer's disease (AD) patients is characterized by increased cytokines and activated microglia. Epidemiological studies suggest reduced AD risk associates with long-term use of nonsteroidal anti-inflammatory drugs (NSAIDs). Whereas chronic ibuprofen suppressed inflammation and plaque-related pathology in an Alzheimer transgenic APPSw mouse model (Tg2576), excessive use of NSAIDs targeting cyclooxygenase I can cause gastrointestinal, liver, and renal toxicity. One alternative NSAID is curcumin, derived from the curry spice turmeric. Curcumin has an extensive history as a food additive and herbal medicine in India and is also a potent polyphenolic antioxidant. To evaluate whether it could affect Alzheimer-like pathology in the APPSw mice, we tested a low (160 ppm) and a high dose of dietary curcumin (5000 ppm) on inflammation, oxidative damage, and plaque pathology. Low and high doses of curcumin significantly lowered oxidized proteins and interleukin-1beta, a proinflammatory cytokine elevated in the brains of these mice. With low-dose but not high-dose curcumin treatment, the astrocytic marker GFAP was reduced, and insoluble beta-amyloid (Abeta), soluble Abeta, and plaque burden were significantly decreased by 43-50%. However, levels of amyloid precursor (APP) in the membrane fraction were not reduced. Microgliosis was also suppressed in neuronal layers but not adjacent to plaques. In view of its efficacy and apparent low toxicity, this Indian spice component shows promise for the prevention of Alzheimer's disease.

Alzheimer Disease↗
PubMed2005

[Determination of ochratoxin a in spices].

The method of determination of ochratoxin A in some spices: coriander, cloves, ginger, paprika, black pepper was described. Depending on kind of matrix, extraction with metanol/water (80/20) or with solution of 1% NaHCO3 and several variants of clean-up on IAC columns were investigated. The most useful extraction solvent appeared water solution of 1% NaHCO3. In case of cloves only, none of the methods of extraction and clean-up variants was appropriate. The mean recovery of the method, dependent on kind of sample, was 61-82% and RSD% 1.4 and 7.8. The estimated LOD and LOQ were 0.02 and 0.06 microg/kg, respectively. In samples of spice used for method preparation, ochratoxin A was detected on the level 3.4-4.6 microg/kg.

Capsicum↗
PubMed1993

Retroviral reverse transcriptase inhibitory activity in Thai herbs and spices: screening with Moloney murine leukemia viral enzyme.

Fifty-seven Thai herbs and spices were examined for their retroviral reverse transcriptase inhibitory activity. All herbs and spices were extracted with hot-water and methanol. Reverse transcriptase inhibitory activity of the extracts was determined by using Moloney Murine Leukemia Virus reverse transcriptase (M-MuLV-RT) reacted with 3H-dTTP and radioactivity measured with a scintillation counter. Eighty-one per cent (46/57) of hot-water extracts and 54% (31/57) of methanol extracts showed inhibitory activities. At a concentration of 125 micrograms/ml, 13% (6/46) of hot-water extracts, namely Eugenia caryophyllus Bullock et Harrison, Phyllanthus urinaria Linn., Terminalia belerica Roxb., Nelumbo nucifera Gaertn., Psidium guajava Linn. and Lawsonia inermis Linn., had a relative inhibitory ratio (IR) over 50%. They showed ratios of 100%, 91%, 75%, 74%, 61% and 60%, respectively. For methanol extracts, only 10% (3/31) had IR values over 50%. They were T. belerica, E. caryophyllus and N. nucifera which exhibited IR values of 83%, 54% and 54%, respectively.

Animals↗
PubMed1993

Scavenging of superoxide anions by spice principles.

Effect of spice principles on scavenging of superoxide anion has been investigated. The superoxide anions, as measured by nitrobluetetrazolium (NBT) reduction in xanthine-xanthine oxidase system, were inhibited by superoxide dismutase, spice principles eugenol (cloves) and cuminaldehyde (cumin), antioxidants, butylated hydroxy toluene and butylated hydroxyanisole in a dose-dependent manner. The K(i) values for the inhibition of NBT reduction by eugenol and cuminaldehyde were 64 microM and 120 microM respectively. Zingerone (ginger) and linalool (coriander) inhibited NBT reduction to a maximum of 23 and 28% respectively. However, piperine (black pepper) and turmeric extracts (aqueous and acid) failed to scavenge superoxide anions.

Antioxidants↗
PubMed1989

Concentration of selected heavy metals in spices, dry fruits and plant nuts.

Different spices, dry fruits and plant nuts commonly consumed in Pakistan were assayed for the heavy metals cadmium, lead, copper, zinc, iron and manganese by the potentiometric stripping analysis and AA spectrophotometry. The results revealed wide variation in heavy metal content among different biological materials. Mixed spices generally exhibited higher value for trace metals specially lead (6.6-9.2 micrograms/g), cadmium (0.65-1.34 micrograms/g), iron (142.3-285.0 micrograms/g) and zinc (64.2-65.8 micrograms/g). Dry fruits contained relatively lesser amounts of heavy metals than plant nuts. Almonds contained higher levels of lead (1.02 micrograms/g) and cadmium (0.24 micrograms/g) than other nuts and dry fruits.

Cadmium↗
PubMed1976

[Lead- and cadmium-content of foodstuffs 1. Lead- and Cadmium-content of spices and table salt (author's transl)].

The lead and cadmium contents in more than 50 commercially available spices and spice mixtures were determined. About 75% of the lead-values were below 1 ppm. About 30% of the cadmium-values were between 0.1 and 0.5 ppm, about 60% below 0.1 ppm, and in about 10% of the products cadmium was not found (less than 0.004 ppm Cd). In table salt lead contents of up to 1.8 ppm were found, while cadmium was below or slightly above the detection limit.

Cadmium↗
PubMed1990

The effects of gamma-irradiation on some pure aroma compounds of spices.

Chemical changes due to gamma-irradiation were investigated in 11 pure aroma compounds typically found in spices. Samples were irradiated with doses of 0, 10, and 50 kGy. The irradiation source was 60Co. Irradiated samples and unirradiated controls were analyzed by gas chromatography alone and coupled with mass spectrometry. Significant changes due to the irradiation occurred only in (+/-)-linalool and alpha-terpineol, which are typical components of, for example, coriander and bay leaf. Their total amounts decreased by about 4-13% and some minor peaks increased as a result of irradiation. However, different results may be obtained when the spices themselves are irradiated.

Chromatography, Gas↗
PubMed1977

[Isolation and identification of flavon(ol)-O-glycosides in caraway (Carum carvi L.), fennel (Foeniculum vulgare Mill.), anise (Pimpinella anisum L.), and coriander (Coriandrum sativum L.), and of flavon-C-glycosides in anise. I. Phenolics of spices (author's transl)].

The flavonoid constituents of various spices were separated by means of chromatography on cellulose colums, and the following compounds were obtained crystalline: Quercetin 3-glucuronide from caraway, fennel, anise, and coriander; isoquercitrin from caraway and fennel; rutin from fennel and anise; quercetin 3-O-caffeylglucoside and kaempferol 3-glucoside from caraway; quercetin 3-arabinoside from fennel, and luteolin 7-glucoside, isoorientin and isovitexin from anise. Other constitutents which were however not obtained crystalline, but which could be identified by the usual procedures were kaempferol 3-glucuronide and kaempferol 3-arabinoside in fennel, apigenin 7-glucoside and a luteolin glycoside in anise, and isoquercitrin and rutin in coriander. The glycosides contained in the fruit of the four spices also occur in the leaves. Leaves of caraway and fennel in addition contain isorhammetin glycosides in low concentration.

Condiments↗
PubMed1988

Study of the Bacillus flora of Nigerian spices.

Bacteriological examination of 230 samples of five different unprocessed spices (aligator pepper, red pepper, black pepper, thyme and curry powder) collected randomly from Port Harcourt main markets revealed that the spices were highly contaminated, with bacterial counts ranging from 1.8 x 10(4) to 1.1 x 10(8) per gram. Bacillus cereus was isolated in high numbers in the majority of the 230 samples examined. It was also observed that other Bacillus spp. including B. subtilis, B. polymyxa and B. coagulans occurred in significant numbers.

Bacillus↗