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At least 163 records · Page 9Linked to original sources
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↗
PubMed1980

The ability of foods to stain two composite resins.

In this bench study, coffee and soy sauce stained composite resin restorations to a significantly greater degree than did tea or cola beverage. Generally, the greatest degree of staining with all samples occurred during the first week of the study time. The stain penetration was superficial and was estimated to be 5 mu or less.

Carbonated Beverages↗
PubMed1981

Staining calcified dental tissues with food.

The discoloration of enamel caused by food substances was found to be superficial and for dentin and cementum ingressive. Discoloration of cementum exceeded that of dentin, and dentin stained more than enamel. Coffee and soy sauce stained the calcified dental tissues more than the cola beverage and tea. The longer the staining time, the deeper was the discoloration.

Carbonated Beverages↗
PubMed1984

Tissue response to anodyne medicaments.

The tissue-irritating effect of anodyne medicaments was studied via enzyme histochemical evaluation of muscle tissue (screening test) and pulp tissue (usage test). Of the medicaments tested, formocresol was the most irritating, followed by Cresatin, eugenol, and oil of pimenta leaf. The effects of Cresatin, eugenol, and oil of pimenta leaf were not statistically distinguishable.

Animals↗
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↗