Phenolics Isolated from Aframomum Meleguta Enhance Proliferation and Ossification Markers in Bone Cells
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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. -
Zingiber Officinale (Ginger Ayurvedic and Modern T
ss zz Available online at http://www.journalcra.com INTERNATIONAL JOURNAL OF CURRENT RESEARCH International Journal of Current Research Vol. 13, Issue, 03, pp.16583-16587, March, 2021 ISSN: 0975-833X DOI: https://doi.org/10.24941/ijcr.40963.03.2021 RESEARCH ARTICLE OPEN ACCESS ZINGIBER OFFICINALE (GINGER): A REVIEW BASED UPON ITS AYURVEDIC AND MODERN THERAPEUTIC PROPERTIES *Isha Kumari, Madhusudan, S., Bhawna Walia and Gitika Chaudhary Shuddhi Ayurveda, Jeena Sikho Lifecare Pvt. Ltd. Zirakpur 140603, Punjab, India ARTICLE INFO ABSTRACT Article History: Ginger is utilized globally as a spice and herbal drug. Ginger, a plant of Zingiberaceae family, is a Received 1xxxxxxxxxxxxxxxxxxxxxxxx8th December, 2020 culinary flavor that has been utilized as a significant plant with therapeutic, and healthy benefits in Received in revised form traditional frameworks of medication like Chinese Medicine System, Ayurveda, Siddhia, Yunani, 0xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx7th January, 2021 Folk arrangement of medication for a long time. Many phytochemical constituents are present in Accepted 1xxxxxxxxxxxxxxxxxxxxxxxxx5th February, 2021 ginger. It exhibits some extraordinary medical advantages too. Ginger and its overall phytochemicals, Published online 26xxxxxxxxxxxxxxxxxxth March, 2021 for example, Fe, Mg, Ca, flavonoids, phenolic mixes (gingerdiol, gingerol, gingerdione and shogaols), sesquiterpenes and paradols have been utilized as herbal medication to treat different ailments like KeyKeyWords:Words: torment, cold indications and it has been appeared to have anti-inflammatory, anti-cancer, anti- EpithelialShunthi, Rasapanchak,ovarian cancer Gingerol,, EOC, Shogaol, pyretic, anti-microbial, anti-oxidant and anti- diabetic. It has been generally utilized for joint pain, CytoreductionHypotensive, ,AntiDebulking- cancer., Neoadjuvant, cramps, sore throats, stiffness, muscle pain, torments, vomiting, obstruction, heartburn, hypertension, Chemotherapy. fever and irresistible sicknesses. -
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. -
Entomotoxicity of Xylopia Aethiopica and Aframomum Melegueta In
Volume 8, Number 4, December .2015 ISSN 1995-6673 JJBS Pages 263 - 268 Jordan Journal of Biological Sciences EntomoToxicity of Xylopia aethiopica and Aframomum melegueta in Suppressing Oviposition and Adult Emergence of Callasobruchus maculatus (Fabricus) (Coleoptera: Chrysomelidae) Infesting Stored Cowpea Seeds Jacobs M. Adesina1,3,*, Adeolu R. Jose2, Yallapa Rajashaker3 and Lawrence A. 1 Afolabi 1Department of Crop, Soil and Pest Management Technology, Rufus Giwa Polytechnic, P. M. B. 1019, Owo, Ondo State. Nigeria; 2 Department of Science Laboratory Technology, Environmental Biology Unit, Rufus Giwa Polytechnic, P. M. B. 1019, Owo, Ondo State. Nigeria; 3 Insect Bioresource Laboratory, Institute of Bioresources and Sustainable Development, Department of Biotechnology, Government of India, Takyelpat, Imphal, 795001, Manipur, India. Received: June 13, 2015 Revised: July 3, 2015 Accepted: July 19, 2015 Abstract The cowpea beetle, Callosobruchus maculatus (Fabricus) (Coleoptera: Chrysomelidae), is a major pest of stored cowpea militating against food security in developing nations. The comparative study of Xylopia aethiopica and Aframomum melegueta powder in respect to their phytochemical and insecticidal properties against C. maculatus was carried out using a Complete Randomized Design (CRD) with five treatments (0, 1.0, 1.5, 2.0 and 2.5g/20g cowpea seeds corresponding to 0.0, 0.05, 0.075, 0.1 and 0.13% v/w) replicated thrice under ambient laboratory condition (28±2°C temperature and 75±5% relative humidity). The phytochemical screening showed the presence of flavonoids, saponins, tannins, cardiac glycoside in both plants, while alkaloids was present in A. melegueta and absent in X. aethiopica. The mortality of C. maculatus increased gradually with exposure time and dosage of the plant powders. -
Chemical Composition and Product Quality Control of Turmeric
Stephen F. Austin State University SFA ScholarWorks Faculty Publications Agriculture 2011 Chemical composition and product quality control of turmeric (Curcuma longa L.) Shiyou Li Stephen F Austin State University, Arthur Temple College of Forestry and Agriculture, [email protected] Wei Yuan Stephen F Austin State University, Arthur Temple College of Forestry and Agriculture, [email protected] Guangrui Deng Ping Wang Stephen F Austin State University, Arthur Temple College of Forestry and Agriculture, [email protected] Peiying Yang See next page for additional authors Follow this and additional works at: http://scholarworks.sfasu.edu/agriculture_facultypubs Part of the Natural Products Chemistry and Pharmacognosy Commons, and the Pharmaceutical Preparations Commons Tell us how this article helped you. Recommended Citation Li, Shiyou; Yuan, Wei; Deng, Guangrui; Wang, Ping; Yang, Peiying; and Aggarwal, Bharat, "Chemical composition and product quality control of turmeric (Curcuma longa L.)" (2011). Faculty Publications. Paper 1. http://scholarworks.sfasu.edu/agriculture_facultypubs/1 This Article is brought to you for free and open access by the Agriculture at SFA ScholarWorks. It has been accepted for inclusion in Faculty Publications by an authorized administrator of SFA ScholarWorks. For more information, please contact [email protected]. Authors Shiyou Li, Wei Yuan, Guangrui Deng, Ping Wang, Peiying Yang, and Bharat Aggarwal This article is available at SFA ScholarWorks: http://scholarworks.sfasu.edu/agriculture_facultypubs/1 28 Pharmaceutical Crops, 2011, 2, 28-54 Open Access Chemical Composition and Product Quality Control of Turmeric (Curcuma longa L.) ,1 1 1 1 2 3 Shiyou Li* , Wei Yuan , Guangrui Deng , Ping Wang , Peiying Yang and Bharat B. Aggarwal 1National Center for Pharmaceutical Crops, Arthur Temple College of Forestry and Agriculture, Stephen F. -
6-Paradol and 6-Shogaol, the Pungent Compounds of Ginger
International Journal of Molecular Sciences Article 6-Paradol and 6-Shogaol, the Pungent Compounds of Ginger, Promote Glucose Utilization in Adipocytes and Myotubes, and 6-Paradol Reduces Blood Glucose in High-Fat Diet-Fed Mice Chien-Kei Wei 1,†, Yi-Hong Tsai 1,†, Michal Korinek 1, Pei-Hsuan Hung 2, Mohamed El-Shazly 1,3, Yuan-Bin Cheng 1, Yang-Chang Wu 1,4,5,6, Tusty-Jiuan Hsieh 2,7,8,9,* and Fang-Rong Chang 1,7,9,* 1 Graduate Institute of Natural Products, Kaohsiung Medical University, Kaohsiung 807, Taiwan; [email protected] (C.-K.W.); [email protected] (Y.-H.T.); [email protected] (M.K.); [email protected] (M.E.-S.); [email protected] (Y.-B.C.); [email protected] (Y.-C.W.) 2 Graduate Institute of Medicine, College of Medicine, Kaohsiung Medical University, Kaohsiung 807, Taiwan; [email protected] 3 Department of Pharmacognosy and Natural Products Chemistry, Faculty of Pharmacy, Ain-Shams University, Cairo 11566, Egypt 4 School of Pharmacy, College of Pharmacy, China Medical University, Taichung 404, Taiwan 5 Chinese Medicine Research and Development Center, China Medical University Hospital, Taichung 404, Taiwan 6 Center for Molecular Medicine, China Medical University Hospital, Taichung 404, Taiwan 7 Department of Marine Biotechnology and Resources, College of Marine Sciences, National Sun Yat-sen University, Kaohsiung 804, Taiwan 8 Lipid Science and Aging Research Center, Kaohsiung Medical University, Kaohsiung 807, Taiwan 9 Research Center for Environmental Medicine, Kaohsiung Medical University, Kaohsiung 807, Taiwan * Correspondence: [email protected] (T.-J.H.); [email protected] (F.-R.C.); Tel.: +886-7-312-1101 (ext. -
Method Nutrition.Pdf
Cold Press Juice Pure Apple, Spinach, Kale, Cucumber, Celery, Ginger, Lemon Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 174 41 1 7 176 17 Vital Apple, Cucumber, Kale, Carrots, Beets, Ginger, Lemon Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 229 60 0 4 264 25 Revival Turmeric, Ginger, Filtered Water, Lemon Juice, Agave, Cayenne Extract Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 175 46 1 1 4 39 Charolade Lemon Juice, Coconut Water, Filtered Water, Ginger, Maple Syrup, Activated Charcoal, Cayenne Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 124 30 0 0 74 28 Drive Yams, Pears, Apples, Carrots, Cinnamon, Maca Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 572 140 1 8 161 40 Glow Cantelope, Rose Water Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 166 40 1 4 78 38 Seedless Watermelon Juice, Lime Juice, Mint Leaves Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 161 41 0 2 0 0 Acai Lemonade Acai, Filtered Water, Lemon Juice, Agave, Chia Seeds Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 246 54 5 2 11 45 Pitaya Lemonade Pitaya, Filtered Water, Lemon Juice, Agave, Chia Seeds Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 242 57 3 2 3 47 Turmerade Turmeric, Filtered Water, Lemon Juice, Agave, Chia Seeds Calories (g) Carbs (g) Fat (g) Protein (g) Sodium (mg) Sugar (g) 242 56 4 2 2 45 Green Matcha Almond Milk, Spirulina, Matcha Green Tea, Vanilla, Chlorophyll, Cinnamon, Maple -
Herbs Are Obtained from the Leaves of Herbaceous (Non-Woody) Plants
SPICE UP YOUR DIET -- AND YOUR HEALTH Spices not only taste good, but they're good for your health, as registered dietitian Keri Glassman explains: Calorie free medicine! That is the beauty of spices. Most people think of spices as ingredients to simply add flavor to meals without adding calories. They actually help you save calories by adding flavor and helping you avoid adding heavy sauces, butter or other fats... But the BEST part is that not only do they save you calories and add flavor, they are actually VERY high in nutritional value! Did you know that cinnamon has more antioxidants than blueberries? From helping you keep your mind young to controlling blood sugar, everyone should be adding some spice in their life! Herbs are obtained from the leaves of herbaceous (non-woody) plants. They are used for savory purposes in cooking and some have medicinal value. Herbs often are used in larger amounts than spices. Spices are obtained from roots, flowers, fruits, seeds or bark. Spices are native to warm tropical climates and can be woody or herbaceous plants. Spices often are more potent and stronger flavored than herbs; as a result they typically are used in smaller amounts. Some spices are used not only to add taste, but also as a preservative. Herbs and Spices: Herbs and spices are a great source of antioxidants, vitamin, and minerals. Basil: Source of vitamin K, iron, calcium, vitamin A, dietary fiber, manganese, magnesium, vitamin C and potassium. • Heart Protection- Basil is a good source of Vitamin A, a strong antioxidant that has been shown to protect against free radical damage that leads to build up of plaque on artery walls. -
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, -
Logical / Biofunctional Effects of Ginger
Journal of the Academic Society for Quality of Life (JAS4QoL) 2017 Vol. 3(2) 1:1-12 The Chemical Constituents and Pharmaco- logical / Biofunctional Effects of Ginger Hisashi MATSUDA*, Seikou NAKAMURA, Masayuki YOSHIKAWA Department of Pharmacognosy, Kyoto Pharmaceutical University, Kyoto 607-8 !", #apan matsu$a%mb'kyoto- phu'ac'jp )itation* MATSUDA, H.+ NAKAMURA, S.; YOSHIKAWA, M.. ,e )hemical )onstituents and Pharmaco- logical / Biofunctional Effects of Ginger JAS4QoL 2017, 3(2) 1*!-!"' 2nline* h3p*--as 4ol'org/(as 4ol-volume-5-"-6art1 7eceive$ Date* 06-!8-!7 Accepte$ Date* 06-!8-!7 Pu&lishe$* 06-50-"0!7 ANNOUNCEMENT • ,e "0!7 9nternational )onference on :ality of ;ife <ill &e hel$ in Penang Malaysia on 8ugust "0th-"!st. We are no< calling for papers' • Procee$ings as <ell as photos and other information from past conferences can &e found on our <e&site' • More information at http://as4qol.org/icqol/2017/ Also of Interest In This Issue: 2nline >urvey of Pro&lems 9nhi&iting the 8ctive 9nvolvement of )ommunity Pharmacists in Patients <ith Cancer Undergoing Outpatient Chemotherapy ?asuna K2.8?8>@9, Keiko >U19@878-A>UK8M2A2, 8ya K2.8?8>@9, Noriko K2@?8M8, Aoshi- nori Y8M8M2A2 available at http://as4qol.org JAS4QoL Mini Review The Chemical Constituents and Pharmaco- logical / Bio#unctional Effects o# Ginger Hisashi MATSUDA*, Seikou NAKAMURA, Masayuki YOSHIKAWA Department of Pharmacognosy, Kyoto Pharmaceutical University, Kyoto 607- 8 !", #apan Cmatsu$a%mb'kyoto-phu'ac'jpD A&stract Zingiber officinale 72>)2/, <hich &elongs to the family of -
A Review of the Literature
Pharmacogn J. 2019; 11(6)Suppl:1511-1525 A Multifaceted Journal in the field of Natural Products and Pharmacognosy Original Article www.phcogj.com Phytochemical and Pharmacological Support for the Traditional Uses of Zingiberacea Species in Suriname - A Review of the Literature Dennis RA Mans*, Meryll Djotaroeno, Priscilla Friperson, Jennifer Pawirodihardjo ABSTRACT The Zingiberacea or ginger family is a family of flowering plants comprising roughly 1,600 species of aromatic perennial herbs with creeping horizontal or tuberous rhizomes divided into about 50 genera. The Zingiberaceae are distributed throughout tropical Africa, Asia, and the Americas. Many members are economically important as spices, ornamentals, cosmetics, Dennis RA Mans*, Meryll traditional medicines, and/or ingredients of religious rituals. One of the most prominent Djotaroeno, Priscilla Friperson, characteristics of this plant family is the presence of essential oils in particularly the rhizomes Jennifer Pawirodihardjo but in some cases also the leaves and other parts of the plant. The essential oils are in general Department of Pharmacology, Faculty of made up of a variety of, among others, terpenoid and phenolic compounds with important Medical Sciences, Anton de Kom University of biological activities. The Republic of Suriname (South America) is well-known for its ethnic and Suriname, Paramaribo, SURINAME. cultural diversity as well as its extensive ethnopharmacological knowledge and unique plant Correspondence biodiversity. This paper first presents some general information on the Zingiberacea family, subsequently provides some background about Suriname and the Zingiberacea species in the Dennis RA Mans country, then extensively addresses the traditional uses of one representative of the seven Department of Pharmacology, Faculty of Medical Sciences, Anton de Kom genera in the country and provides the phytochemical and pharmacological support for these University of Suriname, Kernkampweg 6, uses, and concludes with a critical appraisal of the medicinal values of these plants. -
Protective Effect of Aframomum Melegueta Phenolics Against Ccl4-Induced Rat Hepatocytes Damage; Role of Apoptosis and Pro-Inflammatory Cytokines Inhibition
OPEN Protective Effect of Aframomum SUBJECT AREAS: melegueta phenolics Against NATURAL PRODUCTS SCREENING CCl4-Induced Rat Hepatocytes Damage; Received Role of Apoptosis and Pro-inflammatory 4 March 2014 Accepted Cytokines inhibition 7 July 2014 Ali M. El-Halawany1,2, Riham Salah El Dine2, Nesrine S. El Sayed3,4 & Masao Hattori5 Published 30 July 2014 1Faculty of Pharmacy, King Abdulaziz University, Jeddah 21589, Saudi Arabia, 2Department of Pharmacognosy, Faculty of Pharmacy, Cairo University, 11562, Cairo, Egypt, 3Department of Pharmacology &Toxicology, Faculty of pharmacy, Cairo University, 11562, Cairo, Egypt, 4Department of Pharmacology &Toxicology, Faculty of pharmacy & Biotechnology, German Correspondence and University in Cairo, 11835, Cairo, Egypt, 5Institute of Natural Medicine, University of Toyama; 2630 Sugitani, Toyama 930-0194, requests for materials Japan. should be addressed to A.M.E.-H. (ali. Aframomum melegueta is a commonly used African spice. Through a hepatoprotective bioassay-guided elhalawany@pharma. isolation, the chloroform fraction of A.melegueta seeds yielded one new diarylheptanoid named cu.edu.eg) 3-(S)-acetyl-1-(49-hydroxy-39,59-di methoxyphenyl)-7-(30,40,50-trihydroxyphenyl)heptane (1), and two new hydroxyphenylalkanones, [8]-dehydrogingerdione (2) and [6]-dehydroparadol (3), in addition to six known compounds (4–9). The hepatoprotective effect of A. melegueta methanol extract, sub-fractions and isolated compounds was investigated using carbon tetrachloride (CCl4)-induced liver injury in a rat hepatocytes model. The methanol, chloroform extracts and compounds 1, 5, 8 and 9 of A. melegueta significantly inhibited the elevated serum alanine aminotransferase (ALT), thiobarbituric acid reactive substances (TBARS), tumor necrosis factor (TNFa), interleukin-1beta (Il-1b), caspase3 and 9 and enhanced the reduced liver glutathione (GSH) level caused by CCl4 intoxication.