DOCSLIB.ORG

Thyme, Celery and Salinomycin Implication on Antioxidant Capacity and Neurotransmitters Related to Milk Production in Pregnant Barki Ewes

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Thyme, Celery and Salinomycin Implication on Antioxidant Capacity and Neurotransmitters Related to Milk Production in Pregnant Barki Ewes Advances in Applied Physiology 2021; 6(1): 23-29 http://www.sciencepublishinggroup.com/j/aap doi: 10.11648/j.aap.20210601.14 ISSN: 2471-9692 (Print); ISSN: 2471-9714 (Online) Thyme, Celery and Salinomycin Implication on Antioxidant Capacity and Neurotransmitters Related to Milk Production in Pregnant Barki Ewes Sherif Yousif Eid 1, *, Omar Abdel Hamid Ahmed-Farid 2, Hussein Mostafa El-Zaher 1, 1 Mahmoud Mohammed Shabaan 1Biological Applications Department, Egyptian Atomic Energy Authority (EAEA), Cairo, Egypt 2Physiology Department, National Organization for Drug Control and Research (NODCAR), Cairo, Egypt Email address: *Corresponding author To cite this article: Sherif Yousif Eid, Omar Abdel Hamid Ahmed-Farid, Hussein Mostafa El-Zaher, Mahmoud Mohammed Shabaan. Thyme, Celery and Salinomycin Implication on Antioxidant Capacity and Neurotransmitters Related to Milk Production in Pregnant Barki Ewes. Advances in Applied Physiology. Vol. 6, No. 1, 2021, pp. 23-29. doi: 10.11648/j.aap.20210601.14 Received : May 7, 2021; Accepted : May 25, 2021; Published : May 31, 2021 Abstract: The experiment goal was the investigation of thyme (T), celery (C) and salinomycin effects on immune response, neurotransmitters related to milk production in Barki ewes. Total 72 mature ewes (2-3 years & 40±1.5 Kg BW) randomly pined equally into five groups. Group-1 was control; groups 2 & 3 received 20g/head/day T and C, respectively. Group-4 received 10g T+ 10g C/head/day, group-5 treated with salinomycin 1g/head/day. Samples collected during 2nd , 3rd trimester of pregnancy and on delivery day (DD); milk yield assessed on 15, 30 and 45-day postpartum. T and/or C and salinomycin increased (P<0.05) superoxide dismutase (SOD), reduced glutathione (GSH) and glutathione disulfide (GSSG) during mid-, late-pregnancy and DD compared to control, celery and thyme increase malondialdehyde (MDA) (p<0.05) during mid-and late-pregnancy, respectively compared to other groups. Nitric oxide (NO) levels increased in thyme X celery (TxC) group during mid-pregnancy and DD with insignificantly compared with other groups. During mid-pregnancy TxC treatment increased (p<0.05) serotonin (5-HT) levels compared with other groups, the same was dopamine (DA), norepinephrine (NE) and tryptophan (Trp) levels (P>0.05). During late pregnancy 5-HT, DA, NE & Trp increased (P<0.05) in the thyme and/or celery group. While on DD salinomycin increased neurotransmitters (P<0.05) with an insignificant increase in other groups. Milk yield increased (P<0.05) during 15, 30 and 45 days postpartum in T and/or C groups than control and salinomycin. In conclusion, the applied treatments had a significant effect on reproductive performance, immune response in ewes throughout pregnancy and DD periods, and milk production during the postpartum period. Keywords: Thyme, Celery, Salinomycin, Immune System, Neurotransmitters, Milk Yield, Ewes milk components [1, 2]. Medicinal plants and ionophores had 1. Introduction a wide consideration as feed additives that improve farm Pregnancy sustainability and increase milk yield after animals’ antioxidant status and ameliorate physiological parturition are vital goals for animal breeders that guarantee stress generated from changes in the reproductive (i.e., the normal and healthy growth of newborn offspring. Milk pregnancy and/or parturition) or productive (lactation) stage production is a unique physiologic completion of the because of their chemical composition and functional groups; reproductive cycle that is regulated by an array of interacting such as phenols, thymol, carvacrol, terpenes [3] for thyme; endo- and neurocrine process. prolactin (PRL) is the most and mono, bi, and sesquiterpenes hydrocarbons [4] for Celery, hormone required for lactogenesis, which provides a that gives them the antioxidant, and antimicrobial potentiality comprehensive signal that fosters synthesis and secretion of [5-7]. Celery supplementation reduced glutathione, catalase, 24 Sherif Yousif Eid et al .: Thyme, Celery and Salinomycin Implication on Antioxidant Capacity and Neurotransmitters Related to Milk Production in Pregnant Barki Ewes lipid peroxidation [8], and showed a suppressive effect Cairo, Egypt. against malonaldehyde generation [9]. Salinomycin is a fermentation product of various Streptomyces spp used on 2.1. Herbal Plants large scale as a growth stimulus as well as animal health and Thyme (dried leaves) and seeds of celery were brought welfare enhancer via the shedding of pathogens [10]. Rare from HARAZ herbal store, Cairo, Egypt. Then ground investigations have examined the effect of T, C and separately and used in the study. salinomycin on reproductive performance and sexual- immune response throughout pregnancy and parturition in 2.2. Experiental Animal Management and Treatments sheep, rather than milk production during the postpartum period. The objective here was to examine T, C, and Total of 72 mature ewes (2-3 years & 40±1.5 Kg mean Salinomycin effects on neurotransmitters related to milk body weight) were randomly pined equally into 5 groups as production, antioxidant capacity and sexual hormone profile in Table 1. The concentrate feed mixture (CFM) used in the in ewes throughout pregnancy and delivery day, and milk feeding trial of ewes consisted of (as a percentage): 24.0 corn, production during the postpartum period. 22.5 sugar beet pulp, 20.0 wheat bran, 30.0 undecorticated cotton seed cake, 1.0 sodium chloride, 0.3 mineral mix, 2.0 dicalcium phosphate, 0.1 AD 3E, and 0.1 sodium bicarbonate. 2. Materials and Methods Ewes were fed twice daily at 07:00 and 21:00 hrs. Fresh The current study was conducted in sheep experimental drinking water was available at all times. The animals farm, Nuclear Research Center, Egyptian Atomic Energy received treatments 6weeks before breeding and continued Authority. The study was approved by the EAEA Committee, until the end of the experiment. Table 1. The experimental design used in feeding the study. Control Treated groups Feedstuffs program G1 G2 G3 G4 G5 CFM, % 60 60 60 60 60 Berseem % 40 40 40 40 40 Thyme (T) --- 20g/h/d --- --- --- Celery (C) --- --- 20g/h/d --- --- Thyme × Celery (TxC) --- --- --- 10×10g/h/d --- Salinomycin (S) --- --- --- --- 1g/h/d G1=control, G2=Thyme, G3=Celery, G4=TxC, G5=Salinomycin and CFM=Concentrate feed mixture. 10 _m, mobile phase 45:55 of 0.1 M NaCl-methanol); 2.3. Blood Sampling, Milk Yield, and Hormones Analysis wavelength was adjusted to 230 nm, according to HPLC Evacuated non-heparinized glass tubes were used to procedure [12]. collect blood samples from the jugular vein, then left at room 2.5. Determination of the Neurotransmitter Concentrations temperature from 30 to 60 min for clotting. Later the tubes by HPLC Method centrifuged at 3000 rpm for 15 min to harvest serum. The latest was stocked up on -70°C until analysis. Samples were The HPLC system consisted of a quaternary pump; a taken during the 2nd and 3rd trimester of pregnancy as well as column oven, Rheodine injector and 20µl loop, UV variable on delivery day (DD). Milk yield was recorded for wavelength detector. The report and chromatogram were individuals once every two weeks started from the second taken from the data acquisition program purchased from week until 8 weeks of lactation. Twenty-four hours before Chemstation. The sample was immediately extracted from hand milking, the lambs were kept away from their dams. the trace elements and lipids by the use of solid-phase Ewes were completely hand milked. Blood E2-17β (pg/ml) & extraction CHROMABOND column NH2 phase cat. No. P4 (ng/ml) levels were determined using ELISA kits (Cat. No. 730031. The sample was then injected directly into an MBS734529; MBS269207, respectively). AQUA column 150 mm 5µ C18, purchased from Phenomenex, USA under the following conditions: mobile 2.4. Antioxidant’s Capacity Estimations phase 20mM potassium phosphate, pH 2.5, flow rate The activities of GSH, GSSG were determined 1.5ml/min, UV 190 nm. Noradrenalin, dopamine, and according to the procedure of chromatographic method serotonin were separated after 12 minutes . The resulting with standard Sigma-Aldrich Cat. No. 70-18-8, 27025-41- chromatogram identified each monoamine position and 8, respectively [11]. MDA and SOD serum contents were concentration from the sample as compared to that of the assessed following kits' instruction of Bio-diagnostic® standard, and finally, the determination of the content of each firm (Cairo, Egypt) (Cat. No: SD 2521 & MD 2529, monoamine as µg per mL [13]. respectively). Nitric oxide was calculated as the sum of 2.6. Statistical Analysis nitrite and nitrate by using anion exchange column (Hamilton PRP-X100) using the parameters (150*4.1mm, Data were expressed as mean±SE. Statistical analysis of Advances in Applied Physiology 2021; 6(1): 23-29 25 the obtained data was performed using the general linear 0.542 ng/mL; P<0.01 at parturition (Figure 2). T, C and TxC model (GLM) using SAS software [14]. Significant groups were higher (P<0.01) in E2 levels than control at late- differences among means were evaluated using Duncan’s pregnancy and DD, the highest E2 mean value was 12.38 Multiple Range Test. Pg/mL for T treatment on DD. During late pregnancy, only TxC group recorded an increase (P<0.01) on serum P4 than 3. Results control, while at mid-pregnancy P4 levels increased (P<0.01) than control due to treatments (except Salinomycin) with the C, T and TxC treatments increased (P<0.01) SOD highest mean value 4.11 ng/mL for Celery. No significant activity more than control during the second and third changes in P4 levels than control on DD (Table 4). trimester of pregnancy and DD with the highest values of As shown in Table 5, ewes’ supplementation with thyme 223.6, 215.0 & 210 U/mL, respectively through the 3rd and/or celery showed a significant increase (P<0.001) in total trimester.
Load more

Recommended publications
  • Technical Developments in the Use of Spices Dr David Baines Baines Food Consultancy Ltd
    EUROPEAN SPICE ASSOCIATION GENERAL ASSEMBLY 2013 Technical Developments in the Use of Spices Dr David Baines Baines Food Consultancy Ltd Co-editor: Flavour Horizons TECHNICAL DEVELOPMENTS IN THE USE OF SPICES TOPICS: Recent health claims submitted to the EU for the use of spices Compounds in selected spices that have beneficial effects on health The use of spices to inhibit of carcinogen formation in cooked meats The growing use of spices in animal feeds Salt reduction using spices Interesting culinary herbs from Vietnam Recent Health Claims Submitted to the EU EU REGULATION OF HEALTH CLAIMS • The Nutrition and Health Claims Regulation, 1924/2006/EC is designed to ensure a high level of protection for consumers and legal clarity and fair competition for food business operators. • Claims must not mislead consumers; they must be, accurate, truthful, understandable and substantiated by science. • Implementation of this Regulation requires the adoption of a list of permitted health claims, based on an assessment by the European Food Safety Authority (EFSA) of the science substantiating the claimed effect and compliance with the other general and specific requirements of the Regulation. • This list of permitted health claims was adopted in May 2012 by the Commission and became binding on 14th December 2012. Food companies must comply from this date or face prosecution for misleading marketing. APPROVAL OF CLAIMS EU REGULATION OF HEALTH CLAIMS CLAIMS BY COMPONENT CLAIMS BY FUNCTION CLAIMS FOR SPICES – NOT APPROVED/ON HOLD SPICE CLAIM(S) Anise / Star Anise Respiratory Health, Digestive Health, Immune Health, Lactation Caraway Digestive Health, Immune Health, Lactation Cardamon Respiratory Health, Digestive Health, Immune Health, Kidney Health, Nervous System Health, Cardiovascular Health, Capsicum Thermogenesis, Increasing Energy Expenditure, Enhancing Loss of Calories, Body Weight Loss, Stomach Health, Reduction of Oxidative Stress, promotion of Hair Growth.
    [Show full text]
  • Tips to Roast Vegetables Spice Guide
    Tips to Roast Vegetables • Roast at a high oven temp- 400 to 450 degrees F • Chop vegetables in uniform size so they cook evenly • Don’t over crowd the pan, otherwise they will become soft • Roasting veggies with some oil will help them become crispier • To get the most flavor/crispier roast them on the top rack • Seasoning before putting them in the oven will add flavor • Flip veggies halfway through to ensure even cooking • When roasting multiple types of veggies, ensure they have similar cooking times. Good pairs include: Cauliflower and Broccoli cc Carrots and Broccoli Baby potatoes and Butternut Squash Onions and Bell Peppers Zucchini and Yellow Squash Asparagus and Leeks Spice Guide Table of Contents Spices by Cuisine Herbs and Spices 1 Mexican Coriander, Cumin, oregano, garlic powder, cinnamon, chili powder Herbs and Spices that Pair well with Proteins 2 Caribbean Chicken Fajita Bowl Recipe 3 All spice, nutmeg, garlic powder, cloves, cinnamon, ginger Shelf life of Herbs and Spices 4 French Nutmeg, thyme, garlic powder, rosemary, oregano, Herbs de Provence Spices by Cuisine 5 North African Tips to Roast Vegetables BP Cardamum, cinnamon, cumin, paprika, turmeric, ginger Cajun Cayenne, oregano, paprika, thyme, rosemary, bay leaves, Cajun seasoning Thai Basil, cumin, garlic, ginger, turmeric, cardamum, curry powder Mediterranean Oregano, rosemary, thyme, bay leaves, cardamum, cinnamon, cloves, coriander, basil, ginger Indian Bay leaves, cardamum, cayenne, cinnamon, coriander, cumin, ginger, nutmeg, paprika, turmeric, garam masala, curry powder Middle Eastern Bay leaves, cardamum, cinnamon, cloves, cumin, ginger, coriander, oregano, za’atar, garlic powder 5 Shelf Life of Herbs and Herbs and Spices Spices Herbs Herbs are plants that’s leaves can be used to add flavor to foods.
    [Show full text]
  • Season with Herbs and Spices
    Season with Herbs and Spices Meat, Fish, Poultry, and Eggs ______________________________________________________________________________________________ Beef-Allspice,basil, bay leaf, cardamon, chives, curry, Chicken or Turkey-Allspice, basil, bay leaf, cardamon, garlic, mace, marjoram, dry mustard, nutmeg, onion, cumin, curry, garlic, mace, marjoram, mushrooms, dry oregano, paprika, parsley, pepper, green peppers, sage, mustard, paprika, parsley, pepper, pineapple sauce, savory, tarragon, thyme, turmeric. rosemary, sage, savory, tarragon, thyme, turmeric. Pork-Basil, cardamom, cloves, curry, dill, garlic, mace, Fish-Bay leaf, chives, coriander, curry, dill, garlic, lemon marjoram, dry mustard, oregano, onion, parsley, pepper, juice, mace, marjoram, mushrooms, dry mustard, onion, rosemary, sage, thyme, turmeric. oregano, paprika, parsley, pepper, green peppers, sage, savory, tarragon, thyme, turmeric. Lamb-Basil, curry, dill, garlic, mace, marjoram, mint, Eggs-Basil, chili powder, chives, cumin, curry, mace, onion, oregano, parsley, pepper, rosemary, thyme, marjoram, dry mustard, onion, paprika, parsley, pepper, turmeric. green peppers, rosemary, savory, tarragon, thyme. Veal-Basil, bay leaf, curry, dill, garlic, ginger, mace, marjoram, oregano, paprika, parsley, peaches, pepper, rosemary, sage, savory, tarragon, thyme, turmeric. Vegetables Asparagus-Caraway seed, dry mustard, nutmeg, sesame Broccoli-Oregano, tarragon. seed. Cabbage-Basil, caraway seed, cinnamon,dill, mace, dry Carrots-Chili powder, cinnamon, ginger, mace, marjoram, mustard,
    [Show full text]
  • FEASTING THYME Serves Four, Available After 3Pm PROTEIN GARDEN SIDES Choose One Choose Two
    KIDS MENU DESSERT 12 and under Turkey and Cheese Sandwich Ice Cream Sandwich roasted turkey with side of fruit 3.99 Pastry Art’s lemon rosemary cookies with vanilla ice cream 3.49 AB&J Sandwich almond butter and homemade blueberry Cake Cups jam with seasonal fruit 3.99 Pastry Art’s daily selection 2.99 Spaghetti and Meatballs 4.99 Today’s Cheese Plate Grilled Chicken Dippers selection of three cheeses 9.99 served with choice of side 4.99 Flounder Cakes served with choice of side 4.99 DRINKS Simple Peas Fountain/Tea 1.99 Corn Polenta Bites Succotash with Herb Butter Orange Blossom Lemonade 2.49 + .99 refills Zucchini Salad Apples with Almond Butter Fresh Spa Water 2.99 Fresh Fruit Beer and wine served all day, cocktails served after 4pm. real food, good company FEASTING THYME serves four, available after 3pm PROTEIN GARDEN SIDES choose one choose two R&R Grilled Chicken 26.99 House Salad Spice Rubbed Chicken 26.99 Succotash with Herb Butter Corn Polenta Cake Roasted Turkey 26.99 Sweet and Spicy Slaw Flounder Cakes 29.99 Zucchini Salad Braised Beef 29.99 Humble Green Peas realandrosemary.com Charred Carrots with Thyme Spaghetti and Meatballs 25.99 Open daily from 11am to 9pm Located across from Pastry Art and the Aloft served with house salad and toast 1922 29th Ave S, Homewood, AL 35209 | 205-820-7100 SANDWICHES GARDEN SIDES served with one garden side 2.49 each Succotash with Herb Butter SNACKS Grilled Chicken grilled chicken, roasted portobello, Corn Polenta Cake collard pesto, charred red onion, Sweet and Spicy Slaw Collard Pesto Dip
    [Show full text]
  • Trpa1) Activity by Cdk5
    MODULATION OF TRANSIENT RECEPTOR POTENTIAL CATION CHANNEL, SUBFAMILY A, MEMBER 1 (TRPA1) ACTIVITY BY CDK5 A dissertation submitted to Kent State University in partial fulfillment of the requirements for the degree of Doctor of Philosophy by Michael A. Sulak December 2011 Dissertation written by Michael A. Sulak B.S., Cleveland State University, 2002 Ph.D., Kent State University, 2011 Approved by _________________, Chair, Doctoral Dissertation Committee Dr. Derek S. Damron _________________, Member, Doctoral Dissertation Committee Dr. Robert V. Dorman _________________, Member, Doctoral Dissertation Committee Dr. Ernest J. Freeman _________________, Member, Doctoral Dissertation Committee Dr. Ian N. Bratz _________________, Graduate Faculty Representative Dr. Bansidhar Datta Accepted by _________________, Director, School of Biomedical Sciences Dr. Robert V. Dorman _________________, Dean, College of Arts and Sciences Dr. John R. D. Stalvey ii TABLE OF CONTENTS LIST OF FIGURES ............................................................................................... iv LIST OF TABLES ............................................................................................... vi DEDICATION ...................................................................................................... vii ACKNOWLEDGEMENTS .................................................................................. viii CHAPTER 1: Introduction .................................................................................. 1 Hypothesis and Project Rationale
    [Show full text]
  • Spice Basics
    SSpicepice BasicsBasics AAllspicellspice Allspice has a pleasantly warm, fragrant aroma. The name refl ects the pungent taste, which resembles a peppery compound of cloves, cinnamon and nutmeg or mace. Good with eggplant, most fruit, pumpkins and other squashes, sweet potatoes and other root vegetables. Combines well with chili, cloves, coriander, garlic, ginger, mace, mustard, pepper, rosemary and thyme. AAnisenise The aroma and taste of the seeds are sweet, licorice like, warm, and fruity, but Indian anise can have the same fragrant, sweet, licorice notes, with mild peppery undertones. The seeds are more subtly fl avored than fennel or star anise. Good with apples, chestnuts, fi gs, fi sh and seafood, nuts, pumpkin and root vegetables. Combines well with allspice, cardamom, cinnamon, cloves, cumin, fennel, garlic, nutmeg, pepper and star anise. BBasilasil Sweet basil has a complex sweet, spicy aroma with notes of clove and anise. The fl avor is warming, peppery and clove-like with underlying mint and anise tones. Essential to pesto and pistou. Good with corn, cream cheese, eggplant, eggs, lemon, mozzarella, cheese, olives, pasta, peas, pizza, potatoes, rice, tomatoes, white beans and zucchini. Combines well with capers, chives, cilantro, garlic, marjoram, oregano, mint, parsley, rosemary and thyme. BBayay LLeafeaf Bay has a sweet, balsamic aroma with notes of nutmeg and camphor and a cooling astringency. Fresh leaves are slightly bitter, but the bitterness fades if you keep them for a day or two. Fully dried leaves have a potent fl avor and are best when dried only recently. Good with beef, chestnuts, chicken, citrus fruits, fi sh, game, lamb, lentils, rice, tomatoes, white beans.
    [Show full text]
  • Herb List Gardens
    NORTH HAVEN Herb List Gardens Common Name Botanical Name UsesCat Light Color Height Soil Symbolism ALOE VERA Aloe barbadensis M TT SUNOrangeWD12"-18" Healing ANISE Pimpinella anisum CMTA S/PSH White12"-18" MWD APPLE MINT Mentha suaveolens CFr MTP S/PSHWhite12"-18" MWD Virtue APPLE MINT Mentha rotundifolia S/PSH Mauve4"-6" M ARUGULA Eruca vesicara CM A SUNCream18"-24" MWD Enthusiasm ARUGULA, DWARF Diplotaxis erucoides C A SUNYellow10"-12" WD Straightforward BASIL, AFRICAN BLUE Ocimum kilimandscharicum CFr O A SUNPurple24"-36" M Affection BASIL, AROMA 2 Ocimum basilicum CFr Fl M O A S/PSHWhite18"-24" WD Good Luck BASIL,' AUSSIE SWEETIE' Ocimum basilicum CFr A SUN18"-24" WD Good Wishes BASIL, BOXWOOD Ocimum basilicum CFr Fl O A S/PSH White8"-10" WD BASIL, CINNAMON Ocimum basilicum CFr A SUNLavender 18"-24" MWD Good Wishes BASIL, 'CITRIODORUM' LEMON Ocimum basilicum CFr A SUNWhite18"-24" MWD Good Wishes BASIL, DARK OPAL Ocimum basilicum COA SUNPurple18"-24" MWD Good Wishes BASIL, 'GENOVESE' Ocimum basilicum CFr Fl A S/PSHWhite18"-24" MWD Good Wishes BASIL, 'GREEK COLUMNAR' OR 'AU Ocimum xcitriodorum 'Lesbos' CFr MO A S/PSH 24"-36" MWD BASIL, HOLY Ocimum sanctum Fr Fl A S/PSHWhite or Laven18"-24" MWD Good Luck BASIL, LETTUCE LEAF Ocimum basilicum COA SUNWhite18"-24" MWD Good Wishes BASIL, LIME Ocimum americanum CFr A SUNWhite18"-24" MWD Good Wishes BASIL, 'MAGICAL MICHAEL' Ocimum basilicum CFr Fl O A S/PSHWhite18"-24" WD Good Wishes BASIL, 'MINETTE' Ocimum basilicum CFr O A SUNWhite12"-18" MWD Good Wishes BASIL, MINI PURPLE Ocimum basilicum
    [Show full text]
  • Garlic-Thyme®
    Nutrition Forever Garlic-Thyme® The dietary uses of garlic and thyme have been Supplement Facts traced back thousands of years. An Egyptian Serving Size 1 Softgel papyrus dating from 1,500BC listed 22 healthy Amount Per Softgel uses for garlic. Today, we are starting to Odorless Garlic Concentrate, liquid (bulb) 10 mg* understand how they work. (Equivalent to 1,000 mg fresh garlic) Garlic and thyme, the two powerful antioxidants Thyme, powdered (leaves) 50 mg* found in Forever Garlic-Thyme®, combine to * Daily Value not established create a great tool in maintaining good health. When garlic is cut or crushed, enzymes react to produce a powerful immune-enhancing agent. OTHER INGREDIENTS Canola Oil, Gelatin, Glycerin, Lecithin, Beeswax, Studies have shown that garlic’s other ingredients • Powerful antioxidant help the metabolism convert fats to energy and Purified Water, and Carob Extract protect the body against free radicals. Contains Soy. • Odorless, softgel capsule Other healthy substances in this odorless softgel CONTENTS • Helps protect the body against free include ajoene and lecithin, which can help 100 softgels radicals emulsify fats. Garlic’s sulfur compounds have also been shown to have beneficial properties. Garlic SUGGESTED USE • Helps support the conversion of fats also contains germanium, a mineral trace element One softgel with each meal as a dietary to energy believed to help boost the body’s immune system supplement. and selenium, a trace mineral antioxidant. PRODUCT #065 Thyme contains Tannin, Phenol and Thymol (saponins) and other beneficial antioxidant substances. The statements contained herein have not been evaluated by the FDA. The products discussed are not intended to diagnose, mitigate, treat, cure or prevent a specific disease or class of diseases.
    [Show full text]
  • Carrot Cake, Ginger + Thyme Creme Anglaise with Chantilly Cream
    CLASS RECIPE Carrot Cake, Ginger + Thyme Creme Anglaise with Chantilly Cream Serves 12 INGREDIENTS METHOD Carrot Cake: For the Cake: 1 1/2 cups plus 2 Tablespoons vegetable or Preheat oven to 350 degrees F. Prepare a cake pan lined with parchment paper. canola oil 1 cup granulated sugar In the bowl of a large stand mixer, mix together oil, granulated sugar, and brown sugar until combined and smooth. Add in the eggs one at a time, then the vanilla, and mix until 1 cup brown sugar smooth. 6 eggs 1 Tbsp. vanilla extract In a separate bowl, whisk together the remaining dry ingredients (flour, cinnamon, 3 1/4 cups flour baking soda, salt, baking powder, nutmeg and cloves) until combined. Add the dry 1 Tbsp. ground cinnamon ingredient mixture to the mixing bowl, and beat on medium-speed until just combined, 2 tsp. baking soda scraping down the pan at least once to be sure that everything is well mixed. Then fold in 2 tsp. salt the grated carrots by hand, and stir until combined. 1 tsp. baking powder Pour the batter evenly into the prepared cake pans. Then bake for 25-30 minutes or until 1/2 tsp. ground nutmeg a toothpick inserted in the middle of the cakes comes out clean. Remove pans and let pinch of ground cloves them cool on a wire rack until the cakes reach room temperature. 1 lb. finely-grated fresh carrots For the Chantilly Cream Chantilly Cream: Place whipping cream, icing sugar, ground cinnamon in a chilled mixing bowl and beat 1 ½ cups heavy whipping cream with a wire whisk until stiff peaks are formed.
    [Show full text]
  • Peppermint (Mentha Piperita L.) and Thyme (Thymus Vulgaris) Attenuate the Immune and Inflammatory Disorders in Rats Consumed Repeatedly Heated Palm Oil
    International Journal of Pharmaceutical and Phytopharmacological Research (eIJPPR) | April 2020 | Volume 10 | Issue 2 | Page 59-66 Nadia Nour Osman, Peppermint (Mentha piperita L.) and Thyme (Thymus vulgaris) attenuate the Immune and Inflammatory Disorders in Rats Consumed Repeatedly heated Palm oil Peppermint (Mentha piperita L.) and Thyme (Thymus vulgaris) attenuate the Immune and Inflammatory Disorders in Rats Consumed Repeatedly Heated Palm oil Nadia Nour Osman1, 2, Mashael Arif Alsharari 1, 3*, Hadeil Muhanna Alsufiani1, 4 1 Biochemistry Dept., Faculty of Science, King Abdulaziz University, Jeddah, Saudi Arabia. 2 Food Irradiation Research Dept., National Centre for Radiation Research and Technology (NCRRT), Cairo, Egypt. 3 Chemistry Dept., Faculty of Science, Jouf University, Sakaka, Saudi Arabia. 4 Experimental Biochemistry Unit, King Fahad Medical Research Center, King Abdulaziz University, Jeddah, Saudi Arabia. ABSTRACT The re-heating of palm oil leads to the breakdown and release of trans fatty acids (TFA) absorbed by fried food, which enters the body and can cause damage to the immune system and lead to inflammation. The aim of this study was to evaluate the protective role of Mentha piperita L. and Thymus vulgaris in alleviating the immune and inflammatory disorders in rats after chronic oxidized palm oil intake. Fifty male Wistar rats weighing between (150-200 g) were isolated into five groups: Group1, the control group, received a basal diet; Group 2 received basal diet sustained with 15%(w/w) palm oil heated for 10 minutes; inGroups 3-5, the rats were fed oxidized palm oil (OPO), the same as group 2, and received water extract of menthe (290mg/kg BW/day), thyme (500mg/kg BW/day) and their combination by gavage, respectively for 6 weeks.
    [Show full text]
  • Potential Use of Rosemary, Propolis and Thyme As Natural Food Preservatives
    Open Access Review Article J Nutri Health May 2015 Vol.:1, Issue:1 © All rights are reserved by Mourtzinos et al. Journal of Potential use of Rosemary, Nutrition and Propolis and Thyme as Natural Health Katerina Tzima1, Dimitris Makris1, Constantinos V. Food Preservatives Nikiforidis2 and Ioannis Mourtzinos3* 1Department of Food Science & Nutrition, University of the Aegean, Abstract Greece 2Food Process Engineering, Wageningen University, The The use of preservatives in food stuffs and beverages is essential Netherlands in order to prevent spoilage due to microbial growth or undesirable 3Department of Food Science & Technology, Faculty of Agriculture, chemical changes. However, the use of synthetic additives has been Aristotle University of Thessaloniki, Greece associated with various health problems. Therefore, consumers have turned suspicious and obverted towards ingredients from natural *Address for Correspondence sources. This tendency has driven food industry in further search and Ioannis Mourtzinos, Lecturer in Food Chemistry and Analysis, Department development of “natural preservatives”, to extend the shelf life of of Food Science & Technology, Faculty of Agriculture, Aristotle University its products and maintain their safety. This report is focused on the of Thessaloniki, 54124, Thessaloniki, Greece, Tel: +30 2310 991129; current status of the natural derived preservatives and potential use E-mail: [email protected] of propolis, thyme and rosemary as sources for the development of Submission: 07 April 2015 effective preservatives.
    [Show full text]
  • 10 Spice Blends to Enliven Any Dish
    10 Spice Blends to Enliven Any Dish Pimentón mix Ingredients: ¼ cup pimentón 2 tablespoons granulated garlic 2 teaspoons salt 2 teaspoons pepper freshly grated lemon zest Instructions: Combine ¼ cup pimentón, 2 tablespoons granulated garlic, 2 teaspoons salt and 2 teaspoons pepper. Before using, add some freshly grated lemon zest. Za’atar Ingredients: 2 tablespoons cumin seeds 2 tablespoons sesame seeds 2 tablespoons dried oregano 1 tablespoon dried thyme 2 tablespoons sumac 2 teaspoons salt 2 teaspoons pepper Instructions: Toast and grind 2 tablespoons each cumin seeds and sesame seeds. Combine with 2 tablespoons dried oregano, 1 tablespoon dried thyme, 2 tablespoons sumac, 2 teaspoons salt and 2 teaspoons pepper. Five Spice Ingredients: 2 tablespoons Sichuan peppercorns 12 star anise 3 teaspoons whole cloves Two 3-inch cinnamon sticks ¼ cup fennel seeds Instructions: Grind the following (no need to toast): 2 tablespoons Sichuan peppercorns, 12 star anise, 3 teaspoons whole cloves, two 3-inch cinnamon sticks and ¼ cup fennel seeds. Adobo Ingredients: 2 tablespoons granulated garlic 1 tablespoon salt 4 teaspoons dried oregano 1 teaspoon black pepper 1 teaspoon turmeric 2 teaspoons cumin 2 teaspoons onion powder 2 teaspoons ground ancho. Instructions: Combine 2 tablespoons granulated garlic, 1 tablespoon salt, 4 teaspoons dried oregano, 1 teaspoon black pepper, 1 teaspoon turmeric, 2 teaspoons cumin, 2 teaspoons onion powder and 2 teaspoons ground ancho. Garam Masala Ingredients: Seeds of 20 cardamom pods 2 3-inch cinnamon sticks 2 teaspoons whole cloves 1 teaspoon nutmeg pieces 2 tablespoons cumin seeds 2 tablespoons fennel seeds. Page 2 Instructions: Toast and grind the seeds of 20 cardamom pods, 2 3-inch cinnamon sticks, 2 teaspoons whole cloves, 1 teaspoon nutmeg pieces, 2 tablespoons cumin seeds and 2 tablespoons fennel seeds.
    [Show full text]