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At least 577 records · Page 32Linked to original sources
PubMed1984

Delayed-type allergy to spices.

9 common spices were tested epicutaneously in 338 dermatological patients, 118 of whom were allergic to balsam of Peru. Positive reactions to one or more spices were seen in 50 patients all of whom except 2 were allergic to balsam of Peru. The spices giving positive reactions most often were clove, Jamaica pepper and cinnamon (cassia). 2/3 of the patients allergic to balsam of Peru or spices were women, usually suffering from hand eczema. Peroral challenge with spices was carried out in 71 patients allergic to balsam of Peru. Pompholyx on the palms and other objective symptoms were encountered in 7 cases, 3 of whom showed no reactions to spices in epicutaneous tests.

Adolescent↗
PubMed1987

Scratch-chamber tests in food handler dermatitis.

Foods were tested by the scratch-chamber and open application techniques in 80 hand dermatitis patients, 55 of whom were food handlers. Both immediate and delayed reactions were seen. Most immediate scratch-chamber test reactions were provoked by vegetables and spices in patients with birch pollen allergy, and most delayed reactions from spices in patients with allergy to balsam of Peru, and from onion and leek. The evaluation of allergic and irritant reactions was difficult. Positive open application tests were seen in about 75% of patients with immediate or delayed scratch-chamber reactions. Immediate reactions from vegetables, fish and meat, and delayed reactions from orange and lemon peel and onion showed the best clinical relevance. Wet work, surface active agents and other irritant factors were considered the main causes, and food allergies as contributory factors only in food handler hand dermatitis.

Adolescent↗
PubMed1990

Contact allergy to spices.

A group of 103 patients suspected of contact allergy was tested with the European standard series, wood tars and spices: paprika, cinnamon, laurel, celery seed, nutmeg, curry, black pepper, cloves, white pepper, coriander, cacao and garlic. 32 patients (Group I) were selected on the basis of positive tests to one or more of possible indicators for allergy to spices: colophony, balsam of Peru, fragrance-mix and/or wood tars. 71 patients (Group II) showed no response to these indicators. In Group I (n = 32) a statistically significantly higher % of patients (47%) showed positive reactions to 1 or more spices, compared with 15% in Group II (N = 71). Among the spices, the highest numbers of reactions were found to nutmeg (28%), paprika (19%) and cloves (12%) in the indicator-positive Group I. Fragrance-mix turned out to be a particularly important indicator allergen, especially for paprika, nutmeg and cloves. The contact allergy in 11 out of 32 (Group I) and 7 out of 25 patch-tested patients (recruited from Group II) appeared to be directed mainly against the ether-extractable volatile fractions of the spices.

Condiments↗
PubMed2007

Increased expression ratio of Bcl-2/Bax is associated with crocin-mediated apoptosis in bovine aortic endothelial cells.

Crocin, extracted and purified from Gardenia jasminoids Ellis in our laboratory, has been reported to have antioxidative, hypolipidaemic and anti-atherosclerorotic effects. However, the underlying molecular mechanisms by which crocin acts as a cytoprotective agent remain to be elucidated. In the present study, we examined the mechanisms of crocin, the digentiobiosyl ester of crocetin, on bovine aortic endothelial cell apoptosis induced by hydrogen peroxide (H2O2). The cells were obtained from the thoracic aorta of newborn calves, and apoptosis was induced by 200 microM H2O2. Before addition of H2O2, the cells were pretreated with different concentrations of crocin for 6 hr. After incubation of the cells with H2O2, a comparative reverse transcriptase-polymerase chain reaction-based repeated amplification protocol assay was used to determine the ratio of bcl-2/bax mRNA expression, and cells loaded with fluo-3/AM were subjected to laser scanning confocal microscopy for detection of intracellular calcium ([Ca2+]i) levels. Treatment of the cells with H2O2 alone decreased the ratio of bcl-2/bax expression to almost twice of those of untreated cells (from 0.33+/-0.05 to 0.16+/-0.02). In the presence of 1 and 10 microM crocin, the ratios were enhanced when compared with H2O2 alone respectively (from 0.16+/-0.02 to 0.58+/-0.04, 1.18+/-0.13). The treatment of cells with crocin alone had little effect on the value of this ratio. In the presence or absence of extracellular Ca2+, H2O2 could induce intracellular calcium elevation not only in the elevation presence of extracellular Ca2+ (Hanks), but also without extracellular calcium present (D-Hanks). But the extent of [Ca2+]i under conditions lacking extracellular calcium is less. Crocin concentration dependently inhibited the [Ca2+]i elevation induced by H2O2 under these two conditions. Our data suggest that crocin may exert anti-atherosclerotic effects by increasing the expression ratio of bcl-2/bax, as a result, inhibiting the bovine aortic endothelial cell apoptosis that plays an important role in the initiation and progression of atherosclerosis.

Animals↗
PubMed1978

Isolation, purification, and antibiotic activity of o-methoxycinnamaldehyde from cinnamon.

o-Methoxycinnamaldehyde has been isolated and purified from powdered cinnamon. The compound inhibits the growth and toxin production of mycotoxin-producing fungi. The substance completely inhibited the growth of Aspergillus parasiticus and A. flavus at 100 microgram/ml and A. ochraceus and A. versicolor at 200 microgram/ml. It inhibited the production of aflatoxin B1 by over 90% at 6.25 microgram/ml, ochratoxin A at 25 microgram/ml, and sterigmatocystin at 50 microgram/ml. The substance also displayed a strong inhibitory effect on the growth of five dermatophytoses species, e.g., Microsporum canis (minimum inhibitory concentration, 3.12 to 6.25 microgram/ml). However, no antibacterial effect was observed at concentrations as high as 50 microgram/ml.

Acrolein↗
PubMed1980

Inhibitory effects of spices on growth and toxin production of toxigenic fungi.

The inhibitory effects of 29 commercial powdered spices on the growth and toxin production of three species of toxigenic Aspergillus were observed by introducing these materials into culture media for mycotoxin production. Of the 29 samples tested, cloves, star anise seeds, and allspice completely inhibited the fungal growth, whereas most of the others inhibited only the toxin production. Eugenol extracted from cloves and thymol from thyme caused complete inhibition of the growth of both Aspergillus flavus and Aspergillus versicolor at 0.4 mg/ml or less. At a concentration of 2 mg/ml, anethol extracted from star anise seeds inhibited the growth of all the strains.

Aflatoxins↗
PubMed1982

Microbiological quality of some spices and herbs in retail markets.

The microbiological quality of 10 spices or herbs was determined by a national survey at the retail level. Aerobic plate count values for the 10 products ranged from less than 100 to 3.1 X 10(8) per g; mean values of the individual spices or herbs ranged from 1,400 to 820,000 per g. Coliform counts ranged from less than 3 to 1.1 X 10(6) per g; however, mean values were less than 20 per g for all products. Escherichia coli counts ranged from less than 3 to 2,300 per g. Except for celery seed, which had a mean value of 7 per g, all mean values were less than 3 per g. Yeast and mold counts were made for 5 of the 10 products. Mean values were generally low; the highest mean (290 per g) was obtained for cinnamon.

Bacteria↗
PubMed1984

Sensitivity of heat-stressed yeasts to essential oils of plants.

Eight strains of yeasts (Candida lipolytica, Debaryomyces hansenii, Hansenula anomala, Kloeckera apiculata, Lodderomyces elongisporus, Rhodotorula rubra, Saccharomyces cerevisiae, and Torulopsis glabrata) were examined for changes in sensitivity to eight essential oils of plants (allspice, cinnamon, clove, garlic, onion, oregano, savory, and thyme) after being sublethally heat stressed. With the exception of garlic oil for all test yeasts, onion oil for S. cerevisiae, and oregano oil for R. rubra, the essential oils at concentrations of up to 200 ppm in recovery media did not interfere with colony formation by unheated cells. However, some oils, at concentrations as low as 25 ppm in recovery media, reduced populations of sublethally heat-stressed cells compared to populations recovered in media containing no test oils. This demonstrates that the yeasts were either metabolically or structurally damaged as a result of being exposed to elevated temperatures and that essential oils prohibited repair of injury. The size (diameter) of colonies produced on oil-supplemented recovery agar by heat-stressed cells was reduced compared to that observed on unsupplemented agar. Pigment production by heated R. rubra was inhibited by oils of oregano, savory, and thyme, but enhanced by garlic and onion oils. The influence of essential oils on survival of yeasts in thermally processed foods and in the enumeration of stressed cells in these foods should not be minimized.

Condiments↗
PubMed1984

Aspergillus parasiticus growth and aflatoxin production on black and white pepper and the inhibitory action of their chemical constituents.

Aspergillus parasiticus Speare NRRL 2999 growth and aflatoxin production in black and white pepper and the penetration of the fungus in black pepper corn over various incubation periods were studied. Also, the effects of piperine and pepper oil on growth and aflatoxin production were studied. Under laboratory conditions, black and white pepper supported aflatoxin production (62.5 and 44 ppb (ng/g), respectively) over 30 days of incubation. Fungal growth measured in terms of chitin was considerably less in white pepper than in black pepper. A histological study of black pepper corn showed the fungus penetrating up to the inner mesocarp and establishing itself in the middle mesocarp. Piperine and pepper oil were found to inhibit fungal growth and toxin production in a dose-dependent manner. Thus, both black and white pepper could be considered as poor substrates for fungal growth and aflatoxin production.

Aflatoxin B1↗
PubMed1987

Occurrence of toxicity among protease, amylase, and color mutants of a nontoxic soy sauce koji mold.

A soy sauce koji mold, Aspergillus flavus var. columnaris Raper and Fennel (ATCC 44310), was treated with UV irradiation to obtain mutant strains possessing high protease activities, high amylase activities, and light-colored conidia. Selected mutant strains were tested for toxicity, and some were found acutely toxic to weanling rats, although all were negative for aflatoxin production.

Amylases↗