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At least 181 records · Page 10Linked to original sources
PubMed1989

Acute and chronic effects of a nutmeg extract on the toad heart.

Electrocardiographic and flexible suction electrode techniques were used to investigate the effects of a nutmeg extract on the toad heart. Acute treatment with the extract resulted in a dose-related sinus tachycardia, faster atrioventricular conduction speed and an increased amplitude of ventricular action potential. Chronic treatment resulted in sinus bradycardia and decreased amplitude and increased duration of ventricular action potential.

Action Potentials↗
PubMed1985

Immunoglobulin E antibodies against coriander and other spices.

Patient M, working with spices in the food industry, developed asthma on inhalation of dust from spices. Skin prick test results with curry, coriander, and mace were strongly positive. With RAST, specific IgE antibodies against coriander, curry, mace, ginger, and paprika powder could be demonstrated in serum from patient M. It could be demonstrated by RAST inhibition that the IgE-binding components from coriander did not cross-react with the IgE-binding components from ginger and paprika. Leukocytes from a normal donor, after passive sensitization with serum from patient M, released a substantial (greater than or equal to 50%) amount of histamine on challenge with extracts of coriander, mace, and curry powder. This study demonstrates that the inhalation of dust from spices can result in an IgE-mediated allergy toward these materials.

Adult↗
PubMed1989

Gustatory rhinitis: a syndrome of food-induced rhinorrhea.

The consumption of certain foods causes watery rhinorrhea (gustatory rhinitis) in many individuals. To examine the underlying mechanisms responsible for this common phenomenon, 12 subjects ingested control foods and positive foods (foods that cause rhinorrhea). Nasal lavages performed 10 minutes after each food challenge were analyzed for albumin and total protein. Positive food challenge, but not control food challenge, induced rhinorrhea in all subjects. Positive food challenge increased albumin (7.8 +/- 1.9 to 24.5 +/- 7.6 mg/L; p less than 0.025) and total protein (79 +/- 9 to 258 +/- 41 mg/L; p less than 0.001) without altering the ratio of albumin to total protein (albumin percent). Nasal pretreatment with atropine clinically blocked the positive food-induced rhinorrhea and significantly inhibited secretion of both albumin and total protein, again without affecting the albumin percent. Thus, gustatory rhinitis is produced by spicy foods that stimulate atropine-inhibitable muscarinic receptors (probably on submucosal glands), and the syndrome can be treated prophylactically by use of topical atropine.

Administration, Topical↗
PubMed1978

Identification of a mutagenic substance in a spice, sumac, as quercetin.

The mutagenicity of a spice, sumac, was demonstrated on Salmonella typhimurium strain TA98. The active principle was purified and characterized by thin-layer chromatography, UV-absorption spectroscopy and mass spectrometry. All the mutagenic activity of sumac was found to be due to quercetin.

Chromatography, Thin Layer↗
PubMed1979

A preliminary assessment of possible mutagenicity of betel nut and ingredients of the betel quid when administered alone or in combinations to larvae of Drosophila melanogaster.

The "carcinogenic" betel nut and constituents of betel quid were tested for possible mutagenicity in Drosophila. The test compounds were administered either alone or in combinations by larval feeding. The data on sex-chromosome loss, sex-linked recessive lethals and autosomal translocations suggest lack of mutagenicity.

Animals↗
PubMed1980

Genetic effects of turmeric and curcumin in mice and rats.

Incorporation of either turmeric (0.5%) or curcumin (0.015%) into diets of mice did not show significant effect on the incidence of micronucleated polychromatic erythrocytes, structural and numerical aberrations in bone-marrow chromosomes, pregnancy rate, number of live and dead embryos, total implants and mutagenic index. Also rats fed cooked diets containing turmeric (0.5 and 0.05%) did not show significant differences in the incidence of chromosomal aberrations in their bone marrow.

Animals↗
PubMed1984

Genotoxicity of garlic, turmeric and asafoetida in mice.

The genotoxic effects of orally administered garlic and turmeric were evaluated in bone-marrow cells of mice by performing the micronucleus test. Another spice, asafoetida, was tested for the induction of sister-chromatid exchanges (SCEs) in spermatogonia of mice. Results of the micronucleus test with garlic and turmeric were not significantly different from control values. Orally administered asafoetida, however, showed a weak SCE-inducing effect in spermatogonia.

Animals↗
PubMed1989

Clastogenic effects produced by black pepper in mitotic cells of Vicia faba.

Black pepper, as is well known, is an important spice widely used in the cooking and processing of meat and fish. The aim of the present investigation was to evaluate the clastogenic potential of black pepper. This was accomplished by treating root meristems of Vicia faba with aqueous extracts of black pepper. Examination of the treated roots showed the presence of chromatid breaks, chromosome breaks, gaps and exchanges. Statistically significant differences from controls were observed. Experiments to evaluate its clastogenic potential in mouse systems are in progress and the results will be published elsewhere.

Animals↗
PubMed1995

Mutagenicity of soy sauce treated with nitrite in the presence of ethanol or alcoholic beverages.

The mutagenicity induced by soy sauce after reaction with 50 mM nitrite at pH 3, 37 degrees C, for 60 min in the presence of 1.25-10% ethanol was reduced in proportion to the ethanol concentration. The mutagenicity of soy sauce treated with nitrite was also reduced in the presence of commercial alcoholic beverages, Japanese sake, wine, 'shochu', whiskey and brandy, but not beer, in proportion to the concentration. The mutagenicity of nitrite-treated tyramine, which is a major precursor of a mutagen in soy sauce treated with nitrite, was strongly reduced in the presence of ethanol, n-propanol or isopropanol and more strongly reduced in the presence of methanol, but was increased twofold in the presence of the sugars glucose or sucrose. The reduction of the mutagenicity of nitrite-treated tyramine required simultaneous treatment of tyramine with ethanol and nitrite. The mutagenicity of tyramine treated with nitrite was clearly reduced in the presence of shochu and whiskey, similarly to ethanol. Analysis by high-performance liquid chromatography revealed that the reduction of the mutagenicity of nitrite-treated tyramine in the presence of ethanol resulted from the reduced production of mutagenic 3-diazotyramine from tyramine.

1-Propanol↗
PubMed1982

Mutagen and anti-mutagen in ginger, Zingiber officinale.

When rhizome juice of ginger, zingiber officinale, was added to a solution of 2(2-furyl)-3(5-nitro-2-fury)acryl amide (AF2) or N-methyl-N'-nitro-N-nitrosoguanidine (NTG), mutagenesis by these chemicals was markedly increased. As a result of the component fractionation of the ginger juice, it was found that [6]-gingerol was a potent mutagen. However, the ginger juice also contained anti-mutagenic component(s) against [6]-gingerol (CAS No. 58253-27-3) (present study) and tryptophan pyrolysates (Kada et al., 1978; Morita et al., 1978). It is suggested, therefore, that the [6]-gingerol component may be mutagenically activated by the presence of AF2 and NTG.

Catechols↗
PubMed1986

Mutagenicity of soy sauce treated with a physiologically feasible concentration of nitrite.

Soy sauce treated with nitrite was found to be more mutagenic to Escherichia coli WP2 uvrA/pKM101 than Salmonella typhimurium TA100 without S9 mix. The mutagenicity of soy sauce treated with nitrite was affected by the concentration of soy sauce in the nitrosation mixture, and a concentration of 5% resulted in the highest specific activity (revertants/ml soy sauce equivalent). By incubating soy sauce at a concentration of 5% in a solution of 1 mM nitrite at pH 3 for 1 h at 37 degrees C, the equivalent of 1 ml of soy sauce induced 2790 revertants of E. coli WP2 uvrA/pKM101 without S9 mix.

Biotransformation↗
PubMed1991

Investigation of soy sauce treated with nitrite in the chromosomal aberration test in vitro and the micronucleus test in vivo.

Soy sauce pretreated with 2300 ppm nitrite caused no more aberrations than did untreated soy sauce in the chromosomal aberration test in vitro using a Chinese hamster fibroblast cell line with or without S9 mixture. The aberration induction by soy sauce is likely to be caused by the 17% sodium chloride it contains. Soy sauce with or without pretreatment with 2300 ppm nitrite was orally given to ICR mice at a dose of 14 ml/kg body weight once or 6 ml/kg body weight/day for 5 consecutive days. This oral administration did not induce any significant increase in micronuclei in the micronucleus test in vivo.

Animals↗