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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↗
PubMed2006

The effect of saliva composition on texture perception of semi-solids.

Saliva is expected to be of significance for the perception of food stimuli in the mouth. Mixing the food with saliva, including breakdown and dilution, is considered to be of large importance for semi-solids as these products are masticated without chewing. It is known that there are large variations in composition of saliva originating from different glands and different subjects. In this study we investigated how variations in salivary characteristics affect sensory perception. Eighteen trained subjects participated in the study. Saliva was collected at rest and during three types of stimulation (odour, parafilm chewing and citric acid), and flow rates were determined. The collected saliva was analyzed for protein concentration, buffer capacity, mucin level and alpha-amylase activity. The salivary components measured in this study varied considerably among subjects, but also within subjects as a result of different means of stimulation. Variations in salivary components were correlated with sensory perception of a number of flavour, mouth feel and after feel attributes in the semi-solids mayonnaise and custard dessert. Total protein concentration and alpha-amylase activity were observed to correlate most strongly with texture perception.

Adult↗
PubMed1988

Immunological and respiratory findings in spice-factory workers.

Immunological and respiratory findings were studied in a group of 45 female spice-factory workers (mean age: 39 years; mean exposure: 17 years). In addition a group of 45 female control workers matched by sex, age, and smoking habit were also studied. Intradermal skin testing with mixed spice dust allergen demonstrated positive skin reactions in 73.3% of exposed and in 33.3% of control workers (P less than 0.001). Increased IgE serum levels were found in 36.8% of exposed and in 9.7% of the control workers (P less than 0.01). The prevalence of chronic respiratory symptoms was significantly higher in the exposed workers than in the control workers (P less than 0.01). There was, however, no consistent correlation between skin reactivity and chronic respiratory symptoms. There was a high prevalence of acute symptoms during the work shift. These complaints were more frequent in workers with positive skin tests for the symptoms of cough, chest tightness, and irritated and dry throat. Ventilatory capacity was measured by recording maximum expiratory flow-volume (MEFV) curves. There were statistically significant mean reductions during the work shift for all measured lung function parameters in workers with positive skin reactions. In those workers with negative skin reactions only FEF50 and FEF25 reached statistical significance. Aqueous extracts of different spices (chilli pepper, paprika, caraway, coriander leaves, coriander seeds, cinnamon, ginger, onion, curry, and parsley) caused a dose-related contractile response of isolated guinea pig tracheal smooth muscle. These data suggest that immunologic reactions to spices are frequent in spice workers and may be related to acute symptoms and lung function changes, but not to chronic changes. The data further suggest that, in addition to any immunologic response these spices may produce in vivo, they probably also provoke direct irritant reactions in the airways as suggested by in vitro data.

Adult↗
PubMed1975

Examination of the diphenylpropanoids of nutmeg as their trimethylsilyl, triethylsilyl and tri-n-propylsilyl derivatives using combined gas chromatography and mass spectrometry.

Ethyl acetate extracts of thirteen samples of nutmeg and one sample of mace were examined as trimethylsilyl and tri-n-propylsilyl derivatives by gas chromatography and mass spectrometry. Eleven compounds derived from two types of diphenylpropanoid were identified; the relative proportions and quantities of these compounds varied considerably in the different samples. Single ion chromatograms were used to obtain the relative concentration of one series of compounds. Preparation of the triethylsilyl and tri-n-propylsilyl derivatives resulted in greatly increased separation of the diphenylpropanoids over trimethylsilyl derivatives, which tended to produce a group of compounds with many unresolved peaks.

Chromatography, Gas↗
PubMed1987

Gas chromatographic properties of the M series of universal retention index standards and their application to pesticide analysis.

The suitability of alkylbis(trifluoromethyl)phosphine sulphides for use as universal retention-index standards has been confirmed. In routine work, the M series were detected at the level of 0.4-0.6 pmol with flame ionization detection (FID), 2-7 fmol with alkaline thermionization detection (ATD) and 3-5 fmol with electron-capture detection (ECD). The sensitivities of ATD and ECD are so much greater than that of FID that their simultaneous use with FID is not possible. The sensitivities of ECD and ATD are similar enough that parallel use is possible. Examples of two-channel retention-index monitoring of pesticides from real samples are given.

Chromatography, Gas↗
PubMed1985

Gas chromatographic determination of polysaccharide gums in foods after hydrolysis and derivatization.

A gas chromatographic method was evaluated for the determination of food grade gums in dairy products, salad dressings and meat sauces. The gums studied were tragacanth, karaya, ghatti, carob, guar, arabic and xanthan gum. The extraction method included removal of fat followed by starch degradation then precipitation of protein. The isolated gums were hydrolysed with trifluoroacetic acid and the resulting neutral monosaccharides converted to their aldonitrile acetate derivatives for determination by gas chromatography. Recoveries from thirteen different commodities averaged 85%. However, the recovery of guar gum from ice cream and cold pack cheese was 42 and 50%, respectively. In a comparison of enzyme hydrolysis and iodine complexation for the removal of starch the former was simpler and provided cleaner extracts than the iodine treatment. Both gave similar results.

Carbohydrates↗