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At least 109 records · Page 6Linked to original sources
PubMed1991

Influence of spices on utilization of sorghum and chickpea protein.

Influence of eight common Indian spices on the protein quality of sorghum and chickpea was studied. Spices used include red chillies (Capsicum annum), black pepper (piper nigrum), coriander seeds (Coriandrum sativum) cumin seeds (Cuminum cyminum), garlic (Allium sativum), asafoetida (Ferula foetida), dry ginger (Zingiber officinale) and ajowan (Carum copticum). Addition of spices did not affect protein digestibility (TD) of sorghum. The BV of all sorghum diets with spices was higher than that of control diet. However, it was significant only in case of diets combined with red chilli + coriander (1:1) mix, black pepper + cumin (1:1) mix, coriander and cumin. Addition of spices did not have any effect on TD or BV of chickpea diets.

Animals↗
PubMed1985

Co-carcinogenic effects of several Korean foods on gastric cancer induced by N-methyl-N'-nitro-N-nitrosoguanidine in rats.

In study I, 48 ACI and Fisher inbred rats were given MNNG 100 micrograms/ml, with or without 1 per cent or 3 per cent red pepper diet; in study II, 164 Sprague-Dawley rats given MNNG 100 micrograms/ml, with or without 5 per cent or 10 per cent NaCl; in study III, 181 Wistar rats given MNNG 83 micrograms/ml with or without maejoo 10 gm per cent/diet; in study IV, 78 Wistar rats given MNNG 83 micrograms/ml with or without ginseng extract 150 micrograms/ml; in study V, 120 Wistar rats given MNNG 83 micrograms/ml with or without retinyl palmitate 150,000 IU/kg. Except for study II (28 weeks), all rats were fed the diets for 37 weeks and were examined at 38 weeks or 40 weeks. In study I, tumor incidence in rats fed a red pepper diet and MNNG solution were 57 per cent (ACI rats, 1 per cent red pepper) and 63 per cent (Fisher rats, 1 per cent or 3 per cent red pepper) which were higher than control group (44 per cent, 43 per cent); in study II, gastric cancer, 61.9 per cent (10 per cent NaCl-MNNG), 27.3 per cent (control); in study III, gastric cancer, 14.8 per cent (maejoo-MNNG), 24 per cent (control); in study IV, malignant tumor of gastroduodenum, 3.4 per cent (ginseng-MNNG), 32.1 per cent (control); in study V, forestomach papilloma, 10.7 per cent (retinoid-MNNG), 29.4 per cent (control), and cancer in duodenum and small intestine, 50.0 per cent (retinoid-MNNG), 17.6 per cent (control). Thus, gastric carcinogenesis was enhanced by red pepper and a high salt diet, was inhibited by a maejoo and ginseng diet and was not effected by vitamin A.

Animals↗
PubMed1990

Insulin potentiating factor and chromium content of selected foods and spices.

An unidentified factor that potentiates the action of insulin in glucose metabolism was investigated in selected foods and spices. Chromium content of these foods and spices was also determined. Foods and spices were extracted with 0.1N NH4OH (1:20, w/v) and the supernatants assayed for insulin potentiation activity in the rat epididymal fat cell assay. Among the selected foods, tuna fish, peanut butter, and vanilla ice cream had some insulin potentiating activity. Among the spices, apple pie spice, cinnamon, cloves, bay leaves, and turmeric potentiated insulin activity more than three-fold. Chromium concentration of foods ranged from 1 to 145 ng/g, and spices ranged from 4 to 1818 ng/g. Insulin potentiating activity of foods and spices did not correlate with total chromium. Spices are generally used for flavor and taste in food preparations, but cinnamon, cloves, bay leaves, and turmeric may have an additional role in glucose metabolism.

Animals↗
PubMed1992

Turmerin: a water soluble antioxidant peptide from turmeric [Curcuma longa].

Dietary spice components have been screened for their protective effect against reactive oxygen species (ROS)-induced, lipid peroxide-mediated membrane and DNA damage and mutagenecity. A new, water soluble, 5-kDa peptide--Turmerin--from turmeric (Curcuma longa) has been found to be an efficient antioxidant/DNA-protectant/antimutagen. Turmerin forms 0.1% of the dry weight of turmeric and is obtained in a crystalline form. It is a heat stable, noncyclic peptide containing 40 amino acid residues, with a blocked N-terminal and leucine at the C-terminal. It is insensitive to trypsin and pepsin, heat, and uv radiation. Turmerin contains three residues of methionine which are partly responsible for the antioxidant activity. Turmerin at 183 nM offers 80% protection to membranes and DNA against oxidative injury. ROS-induced arachidonate release and the mutagenic activity of t-butyl hydroperoxide are substantially inhibited by Turmerin. Tumerin is noncytotoxic up to milligram concentrations, as tested by Ames assay and in human lymphocytes.

Amino Acids↗
PubMed1990

Can sodium contents of foods be reduced by adding flavors? Studies with beef broth.

Two experiments were conducted to investigate what effect the addition of spicy/herbal flavoring (allspice, marjoram, onion) and monosodium glutamate would have on the preferred level of saltiness in beef broth. First, subjects (N = 34) were asked to prepare ad lib mixtures according to their own preference of pairs of unsalted and salted broths: each pair was flavored with varying combinations of the four flavorants. Regardless of the flavor combination, the subsequent chemical analysis of mixtures indicated identical contents of NaCl (mean value 1.1% for all four combinations). Second, subjects (N = 38) rated the pleasantness of broths with 0.5, 0.8, 1.1, 1.4, and 1.7% NaCl under three sets of conditions: unflavored, flavored with allspice, majoram, onion and monosodium glutamate, and flavored with glutamate only. All samples but the one with a NaCl content of 0.5% were rated equally pleasant; the latter was rated somewhat less pleasant. The results provide no support for the widely held belief that other flavors, e.g., spices or herbs, might compensate for lower saltiness of foods.

Adult↗
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↗