TR-427: Turmeric Oleoresin (CASRN 8024-37-1)
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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. -
In Vitro Immunopharmacological Profiling of Ginger (Zingiber Officinale Roscoe)
Research Collection Doctoral Thesis In vitro immunopharmacological profiling of ginger (Zingiber officinale Roscoe) Author(s): Nievergelt, Andreas Publication Date: 2011 Permanent Link: https://doi.org/10.3929/ethz-a-006717482 Rights / License: In Copyright - Non-Commercial Use Permitted This page was generated automatically upon download from the ETH Zurich Research Collection. For more information please consult the Terms of use. ETH Library DISS. ETH Nr. 19591 In Vitro Immunopharmacological Profiling of Ginger (Zingiber officinale Roscoe) ABHANDLUNG zur Erlangung des Titels DOKTOR DER WISSENSCHAFTEN der ETH ZÜRICH vorgelegt von Andreas Nievergelt Eidg. Dipl. Apotheker, ETH Zürich geboren am 18.12.1978 von Schleitheim, SH Angenommen auf Antrag von Prof. Dr. Karl-Heinz Altmann, Referent Prof. Dr. Jürg Gertsch, Korreferent Prof. Dr. Michael Detmar, Korreferent 2011 Table of Contents Summary 6 Zusammenfassung 7 Acknowledgements 8 List of Abbreviations 9 1. Introduction 13 1.1 Ginger (Zingiber officinale) 13 1.1.1 Origin 14 1.1.2 Description 14 1.1.3 Chemical Constituents 15 1.1.4 Traditional and Modern Pharmaceutical Use of Ginger 17 1.1.5 Reported In Vitro Effects 20 1.2 Immune System and Inflammation 23 1.2.1 Innate and Adaptive Immunity 24 1.2.2 Cytokines in Inflammation 25 1.2.3 Pattern Recognition Receptors 29 1.2.4 Toll-Like Receptors 30 1.2.5 Serotonin 1A and 3 Receptors 32 1.2.6 Phospholipases A2 33 1.2.7 MAP Kinases 36 1.2.8 Fighting Inflammation, An Ongoing Task 36 1.2.9 Inflammation Assays Using Whole Blood 38 1.3 Arabinogalactan-Proteins 39 1.3.1 Origin and Biological Function of AGPs 40 1.3.2 Effects on Animals 41 1.3.3 The ‘Immunostimulation’ Theory 42 1/188 2. -
Hyperforin Inhibits Cell Growth by Inducing Intrinsic and Extrinsic
ANTICANCER RESEARCH 37 : 161-168 (2017) doi:10.21873/anticanres.11301 Hyperforin Inhibits Cell Growth by Inducing Intrinsic and Extrinsic Apoptotic Pathways in Hepatocellular Carcinoma Cells I-TSANG CHIANG 1,2,3* , WEI-TING CHEN 4* , CHIH-WEI TSENG 5, YEN-CHUNG CHEN 2,6 , YU-CHENG KUO 7, BI-JHIH CHEN 8, MAO-CHI WENG 9, HWAI-JENG LIN 10,11# and WEI-SHU WANG 2,12,13# Departments of 1Radiation Oncology, 6Pathology, and 13 Medicine, and 2Cancer Medical Care Center, National Yang-Ming University Hospital, Yilan, Taiwan, R.O.C.; 3Department of Radiological Technology, Central Taiwan University of Science and Technology, Taichung, Taiwan, R.O.C.; 4Department of Psychiatry, Zuoying Branch of Kaohsiung Armed Forces General Hospital, Kaohsiung, Taiwan, R.O.C.; 5Division of Gastroenterology, Department of Internal Medicine, Dalin Tzu Chi Hospital, Buddhist Tzu Chi Medical Foundation, Chia-Yi, Taiwan, R.O.C.; 7Radiation Oncology, Show Chwan Memorial Hospital, Changhua, Taiwan, R.O.C.; 8Department of Laboratory Medicine, Changhua Christian Hospital, Changhua Christian Medical Foundation, Changhua, Taiwan, R.O.C.; 9Institute of Nuclear Energy Research, Atomic Energy Council, Taoyuan, Taiwan, R.O.C.; 10 Department of Internal Medicine, Division of Gastroenterology and Hepatology, College of Medicine, School of Medicine, Taipei Medical University, Taipei, Taiwan, R.O.C.; 11 Department of Internal Medicine, Division of Gastroenterology and Hepatology, Shuang-Ho Hospital, New Taipei, Taiwan, R.O.C.; 12 National Yang-Ming University School of Medicine, Taipei, Taiwan, R.O.C. Abstract. The aim of the present study was to investigate the (c-FLIP), X-linked inhibitor of apoptosis protein (XIAP), antitumor effect and mechanism of action of hyperforin in myeloid cell leukemia 1(MCL1), and cyclin-D1] were hepatocellular carcinoma (HCC) SK-Hep1 cells in vitro. -
Spice Oleoresins
Institute of Medicine Food and Nutrition Board Committee on Food Chemicals Codex Revised Monograph - Spice Oleoresins Please send comments to the Committee on Food Chemicals Codex, National Academy of Sciences, FO 3042, 2101 Constitution Avenue, N.W., Washington, DC 20418 or email them to [email protected]. All comments must be received by December 15, 1996, for consideration for the First Supplement. ____________________________________________________________________________________ May 31, 1996 Spice Oleoresins DESCRIPTION Spice Oleoresins used in foods are derived from spices and contain the total sapid, odorous, and related characterizing principles normally associated with the respective spices. The oleoresins are produced by one of the following processes: (1) by extraction of the spice with any suitable solvent or solvents, in combination or sequence, followed by removal of the solvent or solvents in conformance with applicable residual solvent regulations (see General Requirements below), or (2) by removal of the volatile portion of the spice by distillation, followed by extraction of the nonvolatile portion, which after solvent removal is combined with the total volatile portion. Spice Oleoresins are frequently used in commerce with added suitable food-grade diluents, preservatives, antioxidants, and other substances consistent with good manufacturing practice, as provided for under Added Substances (see General Provisions). When added substances are used, they must be declared on the label in accordance with current U.S. regulations or with the regulations of other countries that recognize the Food Chemicals Codex. The Spice Oleoresins covered by this monograph are Oleoresin Angelica Seed Obtained by the solvent extraction of the dried seed of Angelica archangelica Linnaeus as a dark brown or green liquid. -
Effects of Curcumin and Its Different Formulations in Preclinical and Clinical Studies of Peripheral Neuropathic and Postoperative Pain: a Comprehensive Review
Kinesiology and Nutrition Sciences Faculty Publications Kinesiology and Nutrition Sciences 4-28-2021 Effects of Curcumin and Its Different Formulations in Preclinical and Clinical Studies of Peripheral Neuropathic and Postoperative Pain: A Comprehensive Review Paramita Basu University of Pittsburgh School of Medicine Camelia Maier Texas Woman's University Arpita Basu University of Nevada, Las Vegas, [email protected] Follow this and additional works at: https://digitalscholarship.unlv.edu/kns_fac_articles Part of the Molecular Biology Commons Repository Citation Basu, P., Maier, C., Basu, A. (2021). Effects of Curcumin and Its Different Formulations in Preclinical and Clinical Studies of Peripheral Neuropathic and Postoperative Pain: A Comprehensive Review. International Journal of Molecular Sciences, 22(9), 1-36. http://dx.doi.org/10.3390/ijms22094666 This Article is protected by copyright and/or related rights. It has been brought to you by Digital Scholarship@UNLV with permission from the rights-holder(s). You are free to use this Article in any way that is permitted by the copyright and related rights legislation that applies to your use. For other uses you need to obtain permission from the rights-holder(s) directly, unless additional rights are indicated by a Creative Commons license in the record and/ or on the work itself. This Article has been accepted for inclusion in Kinesiology and Nutrition Sciences Faculty Publications by an authorized administrator of Digital Scholarship@UNLV. For more information, please contact [email protected]. -
Curcumin: Significance in Treating Diseases
Review Article Advances in Bioengineering & Biomedical Science Research Curcumin: Significance in Treating Diseases Abbaraju Krishnasailaja* and Madiha Fatima *Corresponding author Abbaraju Krishnasailaja, Department of Pharmaceutics, RBVRR Women’s College of Pharmacy, Barkatpura, Hyderabad- 500027, India, Tel: 040 Department of Pharmaceutics, RBVRR Women’s College of 27560365; E-mail: [email protected] Pharmacy, India Submitted: 05 June 2018; Accepted: 12 June 2018; Published: 02 July 2018 Abstract Turmeric (Curcuma longa) is extensively used as a spice, food preservative and coloring material in India, China and South East Asia. It has been used in traditional medicine as a household remedy for various diseases, including biliary disorders, anorexia, cough, diabetic wounds, hepatic disorders, rheumatism and sinusitis. For the last few decades, extensive work has been done to establish the biological activities and pharmacological actions of turmeric and its extracts. Curcumin (diferuloylmethane), the main yellow bioactive component of turmeric has been shown to have a wide spectrum of biological actions. These include its anti-inflammatory, antioxidant, anticarcinogenic, antimutagenic, anticoagulant, antifertility, antidiabetic, antibacterial, antifungal, antiprotozoal, antiviral,anti-fibrotic, antivenom, antiulcer, hypotensive and hypocholesteremic activities. Its anticancer effect is mainly mediated through induction of apoptosis. Its anti-inflammatory, anticancer and antioxidant roles may be clinically exploited to control rheumatism, carcinogenesis and oxidative stress-related pathogenesis. Clinically, curcumin has already been used to reduce post-operative inflammation. Introduction golden hamsters. The Indian Solid Gold Turmeric 4. Curcumin also increases mucin secretion in rabbits. Curcumin is extracted from turmeric which is derived from rhizome of 5. Curcumin, the ethanol extract of the rhizomes, sodium plant curcuma longa. Curcuminoids give turmeric its characteristics curcuminate, [feruloyl-(4-hydroxycinnamoyl)-methane] yellow color. -
Essential Oils and Oleoresins Part 1
ABSTRACT This profile explores the production of oleoresins by Supercritical Fluid Extraction (SFE) in Trinidad. Oleoresins are non-volatile extracts which may be used for food flavours, aromatherapy products, nutraceuticals/ MANUFACTURING pharmaceuticals, perfumes and various other PROFILE 3A: ESSENTIAL uses such as security sprays, insecticides, dyes OILS AND OLEORESINS etc. PART 1 The Development of Project Profiles for the ENGINEERING INSTITUTE 2016 Manufacturing Sector of T&T The research contained within this document was commissioned by InvesTT Limited and conducted by the UWI, St. Augustine Campus Manufacturing Profile 3a: Essential Oils and Oleoresins Part 1 Table of Contents List of Tables .......................................................................................................................... iv List of Figures .......................................................................................................................... v 1 Description of the Opportunity ............................................................................................. 1 1.1 Summary ........................................................................................................................ 2 1.2 Product Mix.................................................................................................................... 4 1.3 Description of Activities ................................................................................................ 5 2 Industry Overview ............................................................................................................... -
Antioxidant and Antimicrobial Properties of Rosemary (Rosmarinus Officinalis, L.): a Review
medicines Review Antioxidant and Antimicrobial Properties of Rosemary (Rosmarinus officinalis, L.): A Review Gema Nieto 1 ID , Gaspar Ros 1 ID and Julián Castillo 2,* 1 Department of Food Technology and Human Nutrition, Veterinary Faculty, University of Murcia, Espinardo, 30071 Murcia, Spain; [email protected] (G.N.); [email protected] (G.R.) 2 Research and Development Department of Nutrafur-Frutarom Group, Camino Viejo de Pliego s/n, Alcantarilla, 80320 Murcia, Spain * Correspondence: [email protected] Received: 1 June 2018; Accepted: 31 August 2018; Published: 4 September 2018 Abstract: Nowadays, there is an interest in the consumption of food without synthetic additives and rather with the use of natural preservatives. In this regard, natural extracts of the Lamiaceae family, such as rosemary, have been studied because of its bioactive properties. Several studies have reported that rosemary extracts show biological bioactivities such as hepatoprotective, antifungal, insecticide, antioxidant and antibacterial. It is well known that the biological properties in rosemary are mainly due to phenolic compounds. However, it is essential to take into account that these biological properties depend on different aspects. Their use in foods is limited because of their odour, colour and taste. For that reason, commercial methods have been developed for the preparation of odourless and colourless antioxidant compounds from rosemary. Owing to the new applications of natural extracts in preservatives, this review gives a view on the use of natural extract from rosemary in foods and its effect on preservative activities. Specifically, the relationship between the structure and activity (antimicrobial and antioxidant) of the active components in rosemary are being reviewed. -
Effect of Curcumin, Mixture of Curcumin and Piperine and Curcum (Turmeric) on Lipid Profile of Normal and Hyperlipidemic Rats
The Egyptian Journal of Hospital Medicine Vol., 21: 145 – 161 December 2005 I.S.S.N: 12084 2002–1687 Effect of Curcumin, Mixture of Curcumin and Piperine and Curcum (Turmeric) on Lipid Profile of Normal and Hyperlipidemic Rats GHADA, Z. A. Soliman Lecturer of Biochemistry, Biochemistry Department, National Nutrition Institute, Cairo Abstract Curcumin is a polyphenolic, yellow pigment obtained from rhizomes of Curcuma longa (curcum), used as a spice and food colouring. The extracts have several pharmacological effects. We evaluated the effect of curcum, curcumin, and mixture of curcumin and piperine on plasma lipids in normal and hypercholesterolemic rats. A total of 270 rats, divided into 27 groups, were used. G1, G11: control, G2-G11: normal rats fed control diet supplemented with different levels of curcumin and curcum (G2-G6: 0.1%, 0.25%, 0.5%, 1.0%, 2.0% respectively, G7-G11: 1.67%, 4.167%, 8.34%, 16.67%, and 33.34). G12-G26: at first fed control diet supplemented with 2% cholesterol then G13-17, 21-25 fed a control diet supplemented with different levels of curcumin, and curcum [the same levels as G2-G11; G18-20 fed control diet supplemented with mixture of curcumin (0.1, 0.25, 0.5%) and piperine (20 mg/kg BW)], G12 was sacrificed before addition of studied materials, G26 were fed control diet. Lipid profile, triacylglycerol and phospholipids of plasma and organs as liver and heart were measured. Serum cholesterol (total, LDL-C, VLDL-C), triacylglycerol and phospholipids contents were elevated in cholesterol-fed rats, while HDL-C were decreased. -
As the Industry Develops, Cannabis and CBD Producers Sail Into the Dangerous Shoals of Product Recalls
As the Industry Develops, Cannabis And CBD Producers Sail Into the Dangerous Shoals of Product Recalls By: Richard M. Blau, Chairman Cannabis Law Group Now that the federal government has legalized hemp and defined lawful cannabidiol (CBD) produced from hemp, the market for CBD products has moved forward with exponential growth. In 2018, approximately $620 million worth of CBD products were sold in the United States. Popular economic advice platforms such as The Motley Fool report projections from economists and industry experts estimating future growth at approximately $24 billion by 2023. Growing CBD revenue from $620 million in 2018 to $23.7 billion by 2023 delivers a compound annual growth rate (CAGR) of 107%. While such statistics reflect a maturing market, so, too , do the arrival of product recalls. Recently, several CBD companies announced voluntary recalls of their products. Summit Labs’ Kore Organic Watermelon CBD Oil On May 12, 2020, Florida-based Summitt Labs, which produces a wide range of hemp-derived cannabidiol (CBD) products, announced a voluntary nationwide recall of its Kore Organic watermelon tincture after the Florida Department of Agriculture and Consumer Affairs conducted a test on a random sample and found high levels of lead. When ingested, lead can cause various symptoms such as pain, nausea and kidney damage; in prolonged exposure situations, lead poisoning has been shown to contribute to degraded brain functions. Summit Labs conducted its own test through an accredited, independent lab that found the lead levels in an acceptable range under state law. But, because the Florida officials found excess lead levels in the sample they tested, Summitt quickly moved to withdraw the product from retailers, who have been notified by phone and email. -
Herbs, Spices and Essential Oils
Printed in Austria V.05-91153—March 2006—300 Herbs, spices and essential oils Post-harvest operations in developing countries UNITED NATIONS INDUSTRIAL DEVELOPMENT ORGANIZATION Vienna International Centre, P.O. Box 300, 1400 Vienna, Austria Telephone: (+43-1) 26026-0, Fax: (+43-1) 26926-69 UNITED NATIONS FOOD AND AGRICULTURE E-mail: [email protected], Internet: http://www.unido.org INDUSTRIAL DEVELOPMENT ORGANIZATION OF THE ORGANIZATION UNITED NATIONS © UNIDO and FAO 2005 — First published 2005 All rights reserved. Reproduction and dissemination of material in this information product for educational or other non-commercial purposes are authorized without any prior written permission from the copyright holders provided the source is fully acknowledged. Reproduction of material in this information product for resale or other commercial purposes is prohibited without written permission of the copyright holders. Applications for such permission should be addressed to: - the Director, Agro-Industries and Sectoral Support Branch, UNIDO, Vienna International Centre, P.O. Box 300, 1400 Vienna, Austria or by e-mail to [email protected] - the Chief, Publishing Management Service, Information Division, FAO, Viale delle Terme di Caracalla, 00100 Rome, Italy or by e-mail to [email protected] The designations employed and the presentation of material in this information product do not imply the expression of any opinion whatsoever on the part of the United Nations Industrial Development Organization or of the Food and Agriculture Organization of the United Nations concerning the legal or development status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries. -
Recipes for Success – Innovating the Pepper Oleoresin Production at Synthite
Recipes for success – innovating the pepper oleoresin production at Synthite Summary This case examines the operations at Synthite oleoresin plant in Kerala, India. It discusses the problems that company faced in production of pepper oleoresin, one of its flagship products. The case traces the problems to the Make-to-stock production strategy and to several material flow practices at the plant. The case provides quantitative data to analyze Synthite’s inventory management, material flow and order lead times. The case outlines in brief the company approach to addressing the problems it faced and encourages student to think critically about issues and other solutions. Students are encouraged to use the accompanying Excel data sheets to calculate and analyze different production parameters. 1 Recipes for success – innovating the pepper oleoresin production at Synthite On a hot summer day, Aju Jacob wondered how best to deal with the high levels of inventory and the constant need to expedite orders at Synthite, a medium size spice business that his family founded. He was attending the executive MBA program at the Indian School of Business and wanted to bring in new ideas into his operation. The large variety of products and unpredictable demand made it very difficult for the spice plant to fulfill customer orders on time despite carrying high levels of inventory. Often they could not fill a 100-kilo order on time despite having 40-50 tons of stock because the precise product requested was not available. Almost daily, they had to open up packaged finished product from stock, re-blend it to specs of an incoming customer order before shipping.