WorldWideScience

Sample records for beverages spices herbs

  1. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

    Directory of Open Access Journals (Sweden)

    Barikmo Ingrid

    2010-01-01

    Full Text Available Abstract Background A plant-based diet protects against chronic oxidative stress-related diseases. Dietary plants contain variable chemical families and amounts of antioxidants. It has been hypothesized that plant antioxidants may contribute to the beneficial health effects of dietary plants. Our objective was to develop a comprehensive food database consisting of the total antioxidant content of typical foods as well as other dietary items such as traditional medicine plants, herbs and spices and dietary supplements. This database is intended for use in a wide range of nutritional research, from in vitro and cell and animal studies, to clinical trials and nutritional epidemiological studies. Methods We procured samples from countries worldwide and assayed the samples for their total antioxidant content using a modified version of the FRAP assay. Results and sample information (such as country of origin, product and/or brand name were registered for each individual food sample and constitute the Antioxidant Food Table. Results The results demonstrate that there are several thousand-fold differences in antioxidant content of foods. Spices, herbs and supplements include the most antioxidant rich products in our study, some exceptionally high. Berries, fruits, nuts, chocolate, vegetables and products thereof constitute common foods and beverages with high antioxidant values. Conclusions This database is to our best knowledge the most comprehensive Antioxidant Food Database published and it shows that plant-based foods introduce significantly more antioxidants into human diet than non-plant foods. Because of the large variations observed between otherwise comparable food samples the study emphasizes the importance of using a comprehensive database combined with a detailed system for food registration in clinical and epidemiological studies. The present antioxidant database is therefore an essential research tool to further elucidate the potential

  2. Irradiation of spices and herbs

    International Nuclear Information System (INIS)

    Changes in the microbiology, chemistry, mutagenicity and sensory of spices due to gamma irradiation are discussed. This process has been shown to be safe and wholesome with no effect on product quality or flavour

  3. MICROBIOLOGICAL SURVEY OF RETAIL HERBS AND SPICES

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    A. Santoro

    2009-12-01

    Full Text Available In the present study, 80 samples of herbs and spices were analyzed for the presence of Bacillus cereus, Salmonella spp., , Escherichia coli, total and fecal coliforms, Enterobacteriacaee, total mesophilic and psychrophilic aerobic organisms, and fungi. Samples were packaged in polyethylene bags or glass containers.High levels of mesophilic aerobic microorganisms were found in most of the samples. B. cereus was present in 27 samples, Clostrium perfringens was isolated from 3 samples, Salmonella spp. was not detected.

  4. Emerging Trends in Microwave Processing of Spices and Herbs.

    Science.gov (United States)

    Rahath Kubra, Ismail; Kumar, Devender; Jagan Mohan Rao, Lingamallu

    2016-10-01

    Today, spices are integral part of our food as they provide sensory attributes such as aroma, color, flavour and taste to food. Further their antimicrobial, antioxidant, pharmaceutical and nutritional properties are also well known. Since spices are seasonal so their availability can be extended year round by adopting different preservation techniques. Drying and extraction are most important methods for preservation and value addition to spices. There are different techniques for drying of spices with their own advantages and limitations. A novel, non-conventional technique for drying of spices is use of microwave radiation. This technique proved to be very rapid, and also provide a good quality product. Similarly, there are a number of non-conventional extraction methods in use that are all, in principle, solid-liquid extractions but which introduce some form of additional energy to the process in order to facilitate the transfer of analytes from sample to solvent. This paper reviews latest advances in the use of microwave energy for drying of spices and herbs. Also, the review describes the potential application of microwave energy for extraction of essential oil/bioactive components from spices and herbs and the advantages of microwave-assisted process over the other extraction processes generally employed for extraction. It also showcases some recent research results on microwave drying/extraction from spices and herbs.

  5. Emerging Trends in Microwave Processing of Spices and Herbs.

    Science.gov (United States)

    Rahath Kubra, Ismail; Kumar, Devender; Jagan Mohan Rao, Lingamallu

    2016-10-01

    Today, spices are integral part of our food as they provide sensory attributes such as aroma, color, flavour and taste to food. Further their antimicrobial, antioxidant, pharmaceutical and nutritional properties are also well known. Since spices are seasonal so their availability can be extended year round by adopting different preservation techniques. Drying and extraction are most important methods for preservation and value addition to spices. There are different techniques for drying of spices with their own advantages and limitations. A novel, non-conventional technique for drying of spices is use of microwave radiation. This technique proved to be very rapid, and also provide a good quality product. Similarly, there are a number of non-conventional extraction methods in use that are all, in principle, solid-liquid extractions but which introduce some form of additional energy to the process in order to facilitate the transfer of analytes from sample to solvent. This paper reviews latest advances in the use of microwave energy for drying of spices and herbs. Also, the review describes the potential application of microwave energy for extraction of essential oil/bioactive components from spices and herbs and the advantages of microwave-assisted process over the other extraction processes generally employed for extraction. It also showcases some recent research results on microwave drying/extraction from spices and herbs. PMID:25751729

  6. Antimicrobial effects of spices and herbs essential oils

    Directory of Open Access Journals (Sweden)

    Nemet Nevena T.

    2009-01-01

    Full Text Available Spices and herbs have been used as food additives since ancient times, as flavouring agents but also as natural food preservatives. A number of spices shows antimicrobial activity against different types of microorganisms. This article gives a literature review of recent investigations considering antimicrobial activity of essential oils widely used spices and herbs, such as garlic, mustard, cinnamon, cumin, clove, bay, thyme, basil, oregano, pepper, ginger, sage, rosemary etc., against most common bacteria and fungi that contaminate food (Listeria spp., Staphylococcus spp., Salmonella spp., Escherichia spp., Pseudomonas spp., Aspergillus spp., Cladosporium spp. and many others. Antimicrobial activity depends on the type of spice or herb, type of food and microorganism, as well as on the chemical composition and content of extracts and essential oils. Summarizing results of different investigations, relative antimicrobial effectiveness can be made, and it shows that cinnamon, cloves and mustrad have very strong antimicrobial potential, cumin, oregano, sage, thyme and rosemary show medium inhibitory effect, and spices such as pepper and ginger have weak inhibitory effect.

  7. Thermoluminescence detection of irradiated herbs and spices: an Australasian trial

    International Nuclear Information System (INIS)

    Thermoluminescence (TL) is generally regarded as the detection method offering most promise for irradiated herbs and spices. The method has been developed in several laboratories, especially in the United Kingdom and Germany. This paper describes a double blind trial of the method carried out by two Australasian laboratories (GNS and ANSTO). (author)

  8. Determination of Aflatoxin B1 Levels in Organic Spices and Herbs

    OpenAIRE

    Halil Tosun; Recep Arslan

    2013-01-01

    Organically produced spices and herbs were analyzed for determination of aflatoxin B1 (AFB1) by ELISA using immunoaffinity column. For this purpose 93 organic spices and 37 organic herbs were randomly selected from organic markets and organic shops in Turkey. AFB1 was detected in 58 organic spice and 32 organic herb samples. Among organic spice samples, the maximum value was detected in cinnamon sample (53  μ g/kg). AFB1 was not detected in thyme samples. AFB1 levels of 41 organic spice sampl...

  9. Thermoluminescence analysis to detect irradiated spices, herbs and spice-and-herb mixtures - an intercomparison study. A report in English and German

    International Nuclear Information System (INIS)

    This report describes in detail an inter-laboratory test to detect the irradiation of spices, herbs and spice-and-herb mixtures in the dose range used for reduction of the number of contaminating microorganisms. Approx. 3 months and 9 months after irradiation the 14 participating laboratories determined the thermoluminescence (TL) of mineral contaminations that were isolated from coded samples. 18 different products (six spices, six herbs and six spice-and-herb mixtures) were examined. By whole sample analysis results were obtained in the inter-laboratory test which are typical for this method: Only one non-irradiated sample was classified as irradiated. By contrast, from some spice or herb products (5) all irradiated samples were correctly identified. From other products (3) some irradiated samples could not be identified as irradiated. From the rest of products (4) the majority of the irradiated samples was not identified as irradiated. Therefore, it is not possible to state definitively whether the whole sample method can be recommended as a screening technique. The decision rests with the user. However, data analysis of whole sample measurements revealed that the TL intensities of non-irradiated samples were within the same order of magnitude. Thus, there is no further need for establishing product-specific threshold values. The results make it clear that irradiation of spices, herbs and spice-and-herb mixtures with commercially used doses can be clearly detected by determination of TL signals of contaminating minerals throughout the entire period in which the products are normally stored and that the methods described are suitable for routine analysis in food inspection laboratories. (orig./UHE)

  10. Microbiological quality of selected spices and herbs including the presence of Cronobacter spp.

    Science.gov (United States)

    Garbowska, M; Berthold-Pluta, A; Stasiak-Różańska, L

    2015-08-01

    The cultivation of spices and herbs in parts of the world characterized by warm climate and high humidity provides excellent conditions for the development of microorganisms, including the undesirable ones. The aim of this study was to determine the microbiological quality of spices and herbs available on the Polish market, considering the occurrence of Cronobacter species bacteria. Analyses covered 60 samples of commercial spices and herbs, including 38 samples of dried herbs (basil, bay leaves, thyme, oregano, tarragon, marjoram, dill, parsley, rosemary, lovage) and 16 samples of seasoning blends as well as 6 samples of spices seeds and fruits (pimento, black pepper, coriander). All samples were tested for the total count of aerobic mesophilic bacteria (TAMB) and for the presence of Cronobacter spp. In most of the samples of spices and herbs (60.0%), the TAMB did not exceed 10(4) CFU/g, and the level regarded as unacceptable (>10(6) CFU/g) was not identified in any of the samples. The presence of Cronobacter spp. was demonstrated in 10 (16.7%) samples of the analyzed products, however these were mainly samples of herbs (basil, tarragon, parsley) and one sample of a seasoning blend (Provence herbs). The highest microbiological contamination (TAMB) was found in samples of herbs (oregano, tarragon, basil) and in ready seasoning blends, in 21.1% and 25.0% of which the total count of aerobic mesophiles was in the range of 10(5)-10(6) CFU/g. In all samples of spices seeds and fruits (coriander, black pepper and pimento), the total count of aerobic bacteria reached spices and herbs available on the Polish market. The study demonstrated also that dried spices and herbs may be carriers of Cronobacter species bacteria, though their presence in not often detected in products of this type.

  11. Nation-Based Occurrence and Endogenous Biological Reduction of Mycotoxins in Medicinal Herbs and Spices

    OpenAIRE

    Kee Hun Do; Tae Jin An; Sang-Keun Oh; Yuseok Moon

    2015-01-01

    Medicinal herbs have been increasingly used for therapeutic purposes against a diverse range of human diseases worldwide. Moreover, the health benefits of spices have been extensively recognized in recent studies. However, inevitable contaminants, including mycotoxins, in medicinal herbs and spices can cause serious problems for humans in spite of their health benefits. Along with the different nation-based occurrences of mycotoxins, the ultimate exposure and toxicities can be diversely influ...

  12. Determination of Aflatoxin B1 Levels in Organic Spices and Herbs

    Directory of Open Access Journals (Sweden)

    Halil Tosun

    2013-01-01

    Full Text Available Organically produced spices and herbs were analyzed for determination of aflatoxin B1 (AFB1 by ELISA using immunoaffinity column. For this purpose 93 organic spices and 37 organic herbs were randomly selected from organic markets and organic shops in Turkey. AFB1 was detected in 58 organic spice and 32 organic herb samples. Among organic spice samples, the maximum value was detected in cinnamon sample (53 μg/kg. AFB1 was not detected in thyme samples. AFB1 levels of 41 organic spice samples were above the EU regulatory limit (5 μg/kg. Among organic herb samples the highest concentration of AFB1 (52.5 μg/kg was detected in a rosehip sample. AFB1 levels of 21 organic herb samples were above the regulatory limits of the European Union. These results showed that more stringent measures must be taken for the prevention of mold contamination in the production of organic spices and herbs.

  13. Determination of aflatoxin B1 levels in organic spices and herbs.

    Science.gov (United States)

    Tosun, Halil; Arslan, Recep

    2013-01-01

    Organically produced spices and herbs were analyzed for determination of aflatoxin B1 (AFB1) by ELISA using immunoaffinity column. For this purpose 93 organic spices and 37 organic herbs were randomly selected from organic markets and organic shops in Turkey. AFB1 was detected in 58 organic spice and 32 organic herb samples. Among organic spice samples, the maximum value was detected in cinnamon sample (53 μg/kg). AFB1 was not detected in thyme samples. AFB1 levels of 41 organic spice samples were above the EU regulatory limit (5 μg/kg). Among organic herb samples the highest concentration of AFB1 (52.5 μg/kg) was detected in a rosehip sample. AFB1 levels of 21 organic herb samples were above the regulatory limits of the European Union. These results showed that more stringent measures must be taken for the prevention of mold contamination in the production of organic spices and herbs.

  14. Intakes of culinary herbs and spices from a food frequency questionnaire evaluated against 28-days estimated records

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    Blomhoff Rune

    2011-05-01

    Full Text Available Abstract Background Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herbs and spices from the FFQ with estimates of intake from another dietary assessment method. Thus we compared the intake estimates from the FFQ with 28 days of estimated records of herb and spice consumption as a reference method. Methods The evaluation study was conducted among 146 free living adults, who filled in the FFQ and 2-4 weeks later carried out 28 days recording of herb and spice consumption. The FFQ included a section with questions about 27 individual culinary herbs and spices, while the records were open ended records for recording of herbs and spice consumption exclusively. Results Our study showed that the FFQ obtained slightly higher estimates of total intake of herbs and spices than the total intake assessed by the Herbs and Spice Records (HSR. The correlation between the two assessment methods with regard to total intake was good (r = 0.5, and the cross-classification suggests that the FFQ may be used to classify subjects according to total herb and spice intake. For the 8 most frequently consumed individual herbs and spices, the FFQ obtained good estimates of median frequency of intake for 2 herbs/spices, while good estimates of portion sizes were obtained for 4 out of 8 herbs/spices. Conclusions Our results suggested that the FFQ was able to give good estimates of frequency of intake and portion sizes on group level for several of the most frequently used herbs and spices. The FFQ was only able to fairly rank subjects according to frequency of intake of the 8 most frequently consumed herbs and spices. Other studies are warranted

  15. Beneficial effects of herbs, spices and medicinal plants on the metabolic syndrome, brain and cognitive function.

    Science.gov (United States)

    Panickar, Kiran S

    2013-03-01

    Herbs and spices have been used since ancient times to not only improve the flavor of edible food but also to prevent and treat chronic health maladies. While the scientific evidence for the use of such common herbs and medicinal plants then had been scarce or lacking, the beneficial effects observed from such use were generally encouraging. It is, therefore, not surprising that the tradition of using such herbs, perhaps even after the advent of modern medicine, has continued. More recently, due to an increased interest in understanding the nutritional effects of herbs/spices more comprehensively, several studies have examined the cellular and molecular modes of action of the active chemical components in herbs and their biological properties. Beneficial actions of herbs/spices include anti-inflammatory, antioxidant, anti-hypertensive, gluco-regulatory, and anti-thrombotic effects. One major component of herbs and spices is the polyphenols. Some of the aforementioned properties are attributed to the polyphenols and they are associated with attenuating the metabolic syndrome. Detrimental changes associated with the metabolic syndrome over time affect brain and cognitive function. Metabolic syndrome and type-2 diabetes are also risk factors for Alzheimer's disease and stroke. In addition, the neuroprotective effects of herbs and spices have been demonstrated and, whether directly or indirectly, such beneficial effects may also contribute to an improvement in cognitive function. This review evaluates the current evidence available for herbs/spices in potentially improving the metabolic syndrome, as well as their neuroprotective effects on the brain, and cognitive function in animal and human studies.

  16. Assessment of metal contents in spices and herbs from Saudi Arabia.

    Science.gov (United States)

    Seddigi, Z S; Kandhro, G A; Shah, F; Danish, E; Soylak, Mustafa

    2016-02-01

    In the recent years, there has been a growing interest in monitoring heavy metal contamination of spices/herbs. Spices and herbs are sources of many bioactive compounds that can improve the tastes of food as well as influence digestion and metabolism processes. In the present study, the levels of some essential and toxic elements such as iron (Fe), zinc (Zn), copper (Cu), chromium (Cr), manganese (Mn), cobalt (Co), nickel (Ni), lead (Pb), and cadmium (Cd), present in common spices/herbs that were purchased from the local market in Saudi Arabia, were analyzed by atomic absorption spectroscopy after digestion with nitric acid/hydrogen peroxide mixture. Samples from the following spices/herbs were used: turmeric, cloves, black pepper, red pepper, cumin, legume, cinnamon, abazir, white pepper, ginger, and coriander. The concentration ranges for the studied elements were found as 48.8-231, 4.7-19.4, 2.5-10.5, below detection level (BDL)-1.0, 8.8-490, 1.0-2.6, and BDL-3.7 µg g(-1) for Fe, Zn, Cu, Cr, Mn, Ni, and Pb, respectively, while Cd and Co levels were below the detection limit. Consumers of these spices/herbs would not be exposed to any risk associated with the daily intake of 10 g of spices per day as far as metals Fe, Zn, Cu, Cr, Mn, Ni, and Pb are concerned.

  17. Assessment of metal contents in spices and herbs from Saudi Arabia.

    Science.gov (United States)

    Seddigi, Z S; Kandhro, G A; Shah, F; Danish, E; Soylak, Mustafa

    2016-02-01

    In the recent years, there has been a growing interest in monitoring heavy metal contamination of spices/herbs. Spices and herbs are sources of many bioactive compounds that can improve the tastes of food as well as influence digestion and metabolism processes. In the present study, the levels of some essential and toxic elements such as iron (Fe), zinc (Zn), copper (Cu), chromium (Cr), manganese (Mn), cobalt (Co), nickel (Ni), lead (Pb), and cadmium (Cd), present in common spices/herbs that were purchased from the local market in Saudi Arabia, were analyzed by atomic absorption spectroscopy after digestion with nitric acid/hydrogen peroxide mixture. Samples from the following spices/herbs were used: turmeric, cloves, black pepper, red pepper, cumin, legume, cinnamon, abazir, white pepper, ginger, and coriander. The concentration ranges for the studied elements were found as 48.8-231, 4.7-19.4, 2.5-10.5, below detection level (BDL)-1.0, 8.8-490, 1.0-2.6, and BDL-3.7 µg g(-1) for Fe, Zn, Cu, Cr, Mn, Ni, and Pb, respectively, while Cd and Co levels were below the detection limit. Consumers of these spices/herbs would not be exposed to any risk associated with the daily intake of 10 g of spices per day as far as metals Fe, Zn, Cu, Cr, Mn, Ni, and Pb are concerned. PMID:24097370

  18. Microbiological quality of selected spices and herbs including the presence of Cronobacter spp.

    Science.gov (United States)

    Garbowska, M; Berthold-Pluta, A; Stasiak-Różańska, L

    2015-08-01

    The cultivation of spices and herbs in parts of the world characterized by warm climate and high humidity provides excellent conditions for the development of microorganisms, including the undesirable ones. The aim of this study was to determine the microbiological quality of spices and herbs available on the Polish market, considering the occurrence of Cronobacter species bacteria. Analyses covered 60 samples of commercial spices and herbs, including 38 samples of dried herbs (basil, bay leaves, thyme, oregano, tarragon, marjoram, dill, parsley, rosemary, lovage) and 16 samples of seasoning blends as well as 6 samples of spices seeds and fruits (pimento, black pepper, coriander). All samples were tested for the total count of aerobic mesophilic bacteria (TAMB) and for the presence of Cronobacter spp. In most of the samples of spices and herbs (60.0%), the TAMB did not exceed 10(4) CFU/g, and the level regarded as unacceptable (>10(6) CFU/g) was not identified in any of the samples. The presence of Cronobacter spp. was demonstrated in 10 (16.7%) samples of the analyzed products, however these were mainly samples of herbs (basil, tarragon, parsley) and one sample of a seasoning blend (Provence herbs). The highest microbiological contamination (TAMB) was found in samples of herbs (oregano, tarragon, basil) and in ready seasoning blends, in 21.1% and 25.0% of which the total count of aerobic mesophiles was in the range of 10(5)-10(6) CFU/g. In all samples of spices seeds and fruits (coriander, black pepper and pimento), the total count of aerobic bacteria reached bacteria, though their presence in not often detected in products of this type. PMID:25846909

  19. [Survey of pesticide residues in imported spices and herbs (1997.4-2011.3)].

    Science.gov (United States)

    Kobayashi, Maki; Ohtsuka, Kenji; Tamura, Yasuhiro; Tomizawa, Sanae; Kinoshita, Teruaki; Kamijo, Kyoko; Iwakoshi, Keiko; Sato, Chizuko; Nagayama, Toshihiro; Takano, Ichiro

    2013-01-01

    A survey of pesticide residues in 313 samples of imported spices and herbs on the Tokyo market from April 1997 to March 2011 was carried out. Thirty-seven kinds of pesticides, including organophosphorus, organochlorine, pyrethroid, carbamate and others, were detected between levels of trace (below 0.01 ppm) and 3.3 ppm from 64 samples. The rate of detection was highest in peel (100%) followed by stem (66.7%), fruit (34.5%), bark (33.3%), flower (31.3%) and leaf (14.7%). No residues were detected in root, seed or whole grass. Organochlorine pesticides were detected in all plant parts. The insecticides were detected in products from all production areas, suggesting that their use is common. Residue levels of these pesticides were calculated as less than 1% of their ADI values, based on the daily intake of spices and herbs. Therefore, these spices and herbs should be safe when consumed in customary amounts.

  20. Heavy metals in spices and herbs from wholesale markets in Malaysia.

    Science.gov (United States)

    Nordin, N; Selamat, J

    2013-01-01

    As, Cd, Pb and Hg were analysed in commonly consumed spices and herbs in Malaysia. The range of As, Cd, Pb and Hg content was 0.24-2.54, 0.23-8.07, 1.54-8.94 and 0.06-0.52 µg g(-1), respectively. The highest concentration of Cd, Pb and Hg in spices and herbs exceeded the maximum permitted proportion, which are 1, 2 and 0.05 µg g(-1), respectively. This study suggests further monitoring of Cd, Pb and Hg on daily consumption of spices and herbs and its toxicological implication for consumers since only the amount of As was lower than the permitted concentration.

  1. Nation-Based Occurrence and Endogenous Biological Reduction of Mycotoxins in Medicinal Herbs and Spices.

    Science.gov (United States)

    Do, Kee Hun; An, Tae Jin; Oh, Sang-Keun; Moon, Yuseok

    2015-10-14

    Medicinal herbs have been increasingly used for therapeutic purposes against a diverse range of human diseases worldwide. Moreover, the health benefits of spices have been extensively recognized in recent studies. However, inevitable contaminants, including mycotoxins, in medicinal herbs and spices can cause serious problems for humans in spite of their health benefits. Along with the different nation-based occurrences of mycotoxins, the ultimate exposure and toxicities can be diversely influenced by the endogenous food components in different commodities of the medicinal herbs and spices. The phytochemicals in these food stuffs can influence mold growth, mycotoxin production and biological action of the mycotoxins in exposed crops, as well as in animal and human bodies. The present review focuses on the occurrence of mycotoxins in medicinal herbs and spices and the biological interaction between mold, mycotoxin and herbal components. These networks will provide insights into the methods of mycotoxin reduction and toxicological risk assessment of mycotoxin-contaminated medicinal food components in the environment and biological organisms.

  2. In Vitro Antimicrobial Activity of Spices and Medicinal Herbs against Selected Microbes Associated with Juices

    Directory of Open Access Journals (Sweden)

    Romika Dhiman

    2016-01-01

    Full Text Available In the present investigation, comparison of antimicrobial activities of different spices, Curcuma longa, Zingiber officinale, and Mentha arvensis, and medicinal herbs, such as Withania somnifera, Rauvolfia serpentina, Emblica officinalis, Terminalia arjuna, and Centella asiatica, was evaluated. Different extraction solvents (acetone, methanol, ethanol, and water were used and extracts were examined against Bacillus cereus, Serratia sp., Rhodotorula mucilaginosa, Aspergillus flavus, and Penicillium citrinum isolated from juices. Extracts from the medicinal herb and spices have significant activity. B. cereus was the most sensitive and R. mucilaginosa was the most resistant among the microorganisms tested. Ethanolic and methanolic extract of C. asiatica displayed maximum diameter of inhibition zone against bacteria and yeast and percentage mycelial inhibition against moulds. This study confirmed the potential of selected extracts of spices as effective natural food preservative in juices.

  3. In Vitro Antimicrobial Activity of Spices and Medicinal Herbs against Selected Microbes Associated with Juices.

    Science.gov (United States)

    Dhiman, Romika; Aggarwal, Neeraj; Aneja, Kamal Rai; Kaur, Manpreet

    2016-01-01

    In the present investigation, comparison of antimicrobial activities of different spices, Curcuma longa, Zingiber officinale, and Mentha arvensis, and medicinal herbs, such as Withania somnifera, Rauvolfia serpentina, Emblica officinalis, Terminalia arjuna, and Centella asiatica, was evaluated. Different extraction solvents (acetone, methanol, ethanol, and water) were used and extracts were examined against Bacillus cereus, Serratia sp., Rhodotorula mucilaginosa, Aspergillus flavus, and Penicillium citrinum isolated from juices. Extracts from the medicinal herb and spices have significant activity. B. cereus was the most sensitive and R. mucilaginosa was the most resistant among the microorganisms tested. Ethanolic and methanolic extract of C. asiatica displayed maximum diameter of inhibition zone against bacteria and yeast and percentage mycelial inhibition against moulds. This study confirmed the potential of selected extracts of spices as effective natural food preservative in juices. PMID:26880927

  4. Accumulation of some heavy metals in spice herbs in open-air hydroponics and soil cultures of the Ararat valley

    International Nuclear Information System (INIS)

    Peculiarities of some heavy metals (HM), (Mn, Ni, Ti, V, Co, Cu, Pb, Mo, Cr, Zr) accumulation have been studied in spice herbs (basil, dill, coriander, savory) grown in open-air hydroponics and soil cultures of the Ararat Valley. It turned out that the amount of HM content in spice herbs grown in open-air hydroponic conditions was less than in the ones grown in soil conditions. The content of Pb and Ni in spice herbs exceeded the allowed concentration limits (ACL), especially in soil plants. Practical recommendations on obtaining ecologically safe agricultural products have been prepared. The biotechnological hydroponics method of producing spice herbs in the Ararat Valley is ecologically more beneficial than the soil method. Practical proposals of obtaining ecologically safe agricultural products have been developed

  5. The Health Benefits of Selected Culinary Herbs and Spices Found in the Traditional Mediterranean Diet.

    Science.gov (United States)

    Bower, Allyson; Marquez, Susan; de Mejia, Elvira Gonzalez

    2016-12-01

    The Mediterranean diet is considered one of the healthiest diets in the world. This is often attributed to low saturated fat consumption, moderate wine consumption, and high vegetable consumption. However, herbs and spices associated with these diets may also play an important role in the quality of this diet. This review summarizes the most recent research regarding the anti-diabetic, anti-inflammatory, anti-hyperlipidemic and anti-hypertensive properties of this collection of culinary species. Additionally, this review briefly summarizes studies performed on lesser known herbs from around the world, with the goal of identifying new culinary species that may be useful in the treatment or prevention of diseases.

  6. The influence of herbs and spices on overall liking of reduced fat food.

    Science.gov (United States)

    Peters, John C; Polsky, Sarit; Stark, Rebecca; Zhaoxing, Pan; Hill, James O

    2014-08-01

    Most adults consume more fat than is recommended in the Dietary Guidelines for Americans. We examined whether adding herbs and spices to reduced-fat foods would improve their consumer liking. We recruited adults 18-65 years old to taste three lunch conditions: full fat (FF), reduced fat with no added spice (RF), and reduced fat plus spice (RFS). Subjects rated their liking of a meatloaf entrée, vegetable side dish, pasta side dish, and overall meal on a 9-point hedonic Likert scale. Subjects came weekly for 3 weeks to consume meals and were randomized to the condition order. We enrolled 148 subjects who were predominantly female (n = 101, 68%), had a mean age of 35.9 years, and body mass index of 24.4 kg/m2. Subjects reported habitual diets as 36% of total calories from fat (2005 Block Food Frequency Questionnaire). Reducing fat content alone significantly dropped overall liking of the meal compared with FF and RFS conditions (6.29 RF vs. 7.05 FF, P fat foods restored liking of the overall meal, meatloaf, and vegetables to that of FF conditions, and significantly improved the liking of RF pasta. Herbs and spices can be a useful tool to improve liking of foods consistent with national guidelines.

  7. Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions

    OpenAIRE

    Fahad Mohammed Al-Jasass; Mohammed Saud Al-Jasser

    2012-01-01

    Some Saudi herbs and spices were analyzed. The results indicated that mustard, black cumin, and cress seeds contain high amount of fat 38.45%, 31.95% and 23.19%, respectively, as compared to clove (16.63%), black pepper (5.34%) and fenugreek (4.51%) seeds. Cress, mustard, black cumin and black pepper contain higher protein contents ranging from 26.61 to 25.45%, as compared to fenugreek (12.91%) and clove (6.9%). Crude fiber and ash content ranged from 6.36 to 23.6% and from 3.57 to 7.1%, resp...

  8. The Health Benefits of Selected Culinary Herbs and Spices Found in the Traditional Mediterranean Diet.

    Science.gov (United States)

    Bower, Allyson; Marquez, Susan; de Mejia, Elvira Gonzalez

    2016-12-01

    The Mediterranean diet is considered one of the healthiest diets in the world. This is often attributed to low saturated fat consumption, moderate wine consumption, and high vegetable consumption. However, herbs and spices associated with these diets may also play an important role in the quality of this diet. This review summarizes the most recent research regarding the anti-diabetic, anti-inflammatory, anti-hyperlipidemic and anti-hypertensive properties of this collection of culinary species. Additionally, this review briefly summarizes studies performed on lesser known herbs from around the world, with the goal of identifying new culinary species that may be useful in the treatment or prevention of diseases. PMID:25749238

  9. Karg S., D.E. Robinson (2002): Secondary food plants from medieval sites in Denmark: fruits, nuts, vegetables, herbs and spices. In: K. Viklund, R. Engelmark (eds.) Nordic Archaeobotany-NAG 2000 in Umeå.

    DEFF Research Database (Denmark)

    Karg, Sabine

    2002-01-01

    Secondary food plants from medieval sites in Denmark: fruits, nuts, vegetables, herbs and spices.......Secondary food plants from medieval sites in Denmark: fruits, nuts, vegetables, herbs and spices....

  10. The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage

    Directory of Open Access Journals (Sweden)

    Carla Ivone Carraro

    2012-06-01

    Full Text Available In this study, the replacement of 50% NaCl by KCl in Bologna sausage with the addition of herbs and spice blends (coriander, onion, white pepper, cardamom, and Jamaican pepper was evaluated. The formulations tested showed a significant reduction in the sodium content with no major alterations in the emulsion stability, texture, and microbiological characteristics. The use of 50% KCl caused a reduction in the sensory quality leading to a significant decrease in the consumers' purchase intention. The formulations with the addition of herbs and spice blends presented better results in the sensory evaluation indicating that this strategy can reduce the negative effects resulting from the use of KCl.

  11. Light-induced fading of the PSL signal from irradiated herbs and spices

    Energy Technology Data Exchange (ETDEWEB)

    Alberti, A. [ISOF-CNR, Via P. Gobetti 101, 40129 Bologna (Italy); Corda, U. [ISOF-CNR, Via P. Gobetti 101, 40129 Bologna (Italy); Fuochi, P. [ISOF-CNR, Via P. Gobetti 101, 40129 Bologna (Italy)]. E-mail: fuochi@isof.cnr.it; Bortolin, E. [Istituto Superiore di Sanita, Viale Regina Elena 299, 00161 Rome (Italy); Calicchia, A. [Istituto Superiore di Sanita, Viale Regina Elena 299, 00161 Rome (Italy); Onori, S. [Istituto Superiore di Sanita, Viale Regina Elena 299, 00161 Rome (Italy)

    2007-08-15

    Reliability of the photo-stimulated luminescence (PSL) technique, as screening method for irradiated food identification, has been tested with three kinds of herbs and spices (oregano, red pepper and fennel), prepared in two different ways (granular: i.e. seeds and flakes, or powdered), over a long period of storage with different light exposures. The irradiated samples kept in the dark gave always a positive response (the sample is correctly classified as 'irradiated') for the overall examination period. The samples kept under ambient light conditions, in typical commercial glass containers, exhibited a reduction of the PSL signal, more or less pronounced depending on the type of food and packaging. The different PSL response of the irradiated samples is to be related to the quantity and quality of the mineral debris present in the individual food. It was also found that, for the same type of food, the light-induced fading was much stronger for the flaked and seed samples than for the corresponding powder samples, the penetrating capability of light being much more inhibited in powdered than in whole seeds or flaked form samples. The observed light bleaching of the PSL signal in irradiated herbs and spices is of practical relevance since it may lead to false negative classifications.

  12. The influence of herbs and spices on overall liking of reduced fat food.

    Science.gov (United States)

    Peters, John C; Polsky, Sarit; Stark, Rebecca; Zhaoxing, Pan; Hill, James O

    2014-08-01

    Most adults consume more fat than is recommended in the Dietary Guidelines for Americans. We examined whether adding herbs and spices to reduced-fat foods would improve their consumer liking. We recruited adults 18-65 years old to taste three lunch conditions: full fat (FF), reduced fat with no added spice (RF), and reduced fat plus spice (RFS). Subjects rated their liking of a meatloaf entrée, vegetable side dish, pasta side dish, and overall meal on a 9-point hedonic Likert scale. Subjects came weekly for 3 weeks to consume meals and were randomized to the condition order. We enrolled 148 subjects who were predominantly female (n = 101, 68%), had a mean age of 35.9 years, and body mass index of 24.4 kg/m2. Subjects reported habitual diets as 36% of total calories from fat (2005 Block Food Frequency Questionnaire). Reducing fat content alone significantly dropped overall liking of the meal compared with FF and RFS conditions (6.29 RF vs. 7.05 FF, P national guidelines. PMID:24769295

  13. Verification of imported food upon import for radiation processing: Dried herbs, including herbs used in food supplements, and spices by PSL and TL

    Science.gov (United States)

    Boniglia, C.; Aureli, P.; Bortolin, E.; Onori, S.

    2009-07-01

    The Italian National Institute of Health in 2005-2006 performed an analytical survey of import on dried spices and herbs, including herbs used in food supplements, to investigate the entry in Italy of irradiated, and not correctly labelled, raw materials. In this survey, 52 samples, including nine herbal extracts, were collected. The method of photo-stimulated luminescence (PSL) was applied to all samples and only samples screened positive or intermediate with PSL were analysed by using the thermo-luminescence (TL) method. Out of the 12 samples screened positive or intermediate with PSL, the TL method confirmed irradiation of five samples (10% of the total assayed samples). One out of these five samples was a herbal supplement whereas three were herbal extracts that are known to be used as ingredients of herbal supplements, and another one was a spice.

  14. A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay.

    Science.gov (United States)

    Vallverdú-Queralt, Anna; Regueiro, Jorge; Martínez-Huélamo, Miriam; Rinaldi Alvarenga, José Fernando; Leal, Leonel Neto; Lamuela-Raventos, Rosa M

    2014-07-01

    Herbs and spices have long been used to improve the flavour of food without being considered as nutritionally significant ingredients. However, the bioactive phenolic content of these plant-based products is currently attracting interest. In the present work, liquid chromatography coupled to high-resolution/accurate mass measurement LTQ-Orbitrap mass spectrometry was applied for the comprehensive identification of phenolic constituents of six of the most widely used culinary herbs (rosemary, thyme, oregano and bay) and spices (cinnamon and cumin). In this way, up to 52 compounds were identified in these culinary ingredients, some of them, as far as we know, for the first time. In order to establish the phenolic profiles of the different herbs and spices, accurate quantification of the major phenolics was performed by multiple reaction monitoring in a triple quadrupole mass spectrometer. Multivariate statistical treatment of the results allowed the assessment of distinctive features among the studied herbs and spices.

  15. Application of microbiological method direct epifluorescence filter techique/aerobic plate count agar in the identification of irradiated herbs and spices

    OpenAIRE

    Maria Concetta Campagna; Maria Teresa Di Schiavi; Marina Foti; Maria Cristina Mosconi; Giuseppina Mattiolo; Roberta Cavallina

    2014-01-01

    Irradiation is a preservation technology used to improve the safety and hygienic quality of food. Aim of this study was to assess the applicability and validity of the microbiological screening method direct epifluorescence filter technique (DEFT)/aerobic plate count (APC) (EN 13783:2001) for the identification of irradiated herbs and spices. Tests on non-irradiated and irradiated samples of dried herbs and spices were performed. The method was based on the comparison of APC and count obtaine...

  16. Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions

    Directory of Open Access Journals (Sweden)

    Fahad Mohammed Al-Jasass

    2012-01-01

    Full Text Available Some Saudi herbs and spices were analyzed. The results indicated that mustard, black cumin, and cress seeds contain high amount of fat 38.45%, 31.95% and 23.19%, respectively, as compared to clove (16.63%, black pepper (5.34% and fenugreek (4.51% seeds. Cress, mustard, black cumin and black pepper contain higher protein contents ranging from 26.61 to 25.45%, as compared to fenugreek (12.91% and clove (6.9%. Crude fiber and ash content ranged from 6.36 to 23.6% and from 3.57 to 7.1%, respectively. All seeds contain high levels of potassium (ranging from 383 to 823 mg/100g, followed by calcium (ranging from 75 to 270 mg/100g, Magnesium (ranged from 42 to 102 mg/100g and iron (ranged from 20.5 to 65 mg/100g. However, zinc, manganese and copper were found at low levels. The major fatty acids in cress and mustard were linolenic acid (48.43% and erucic acid (29.81%, respectively. The lenoleic acid was the major fatty acid in black cumin, fenugreek, black pepper and clove oils being 68.07%, 34.85%, 33.03% and 44.73%, respectively. Total unsaturated fatty acids were 83.24, 95.62, 86.46, 92.99, 81.34 and 87.82% for cress, mustard, black cumin, fenugreek, black pepper and clove, respectively. The differences in the results obtained are due to environmental factors, production areas, cultivars used to produce seeds and also due to the different methods used to prepare these local spices.

  17. Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg

    OpenAIRE

    Anna Vallverdú-Queralt; Jorge Regueiro; José Fernando Rinaldi de Alvarenga; Miriam Martinez-Huelamo; Leonel Neto Leal; Rosa Maria Lamuela-Raventos

    2015-01-01

    Culinary herbs and spices have long been considered essentially as flavor enhancers or preservatives, with little attention given to their potential health-promoting properties. Nevertheless, recent research has shown them to be significant dietary sources of bioactive phenolic compounds. Despite noteworthy efforts performed in recent years to improve our knowledge of their chemical composition, a detailed phenolic profile of these plant-based products is still lacking. In the present work, a...

  18. Characterization of the phenolic and antioxidant profiles of selected culinary herbs and spices: caraway, turmeric, dill, marjoram and nutmeg

    Directory of Open Access Journals (Sweden)

    Anna Vallverdú-Queralt

    2015-03-01

    Full Text Available Culinary herbs and spices have long been considered essentially as flavor enhancers or preservatives, with little attention given to their potential health-promoting properties. Nevertheless, recent research has shown them to be significant dietary sources of bioactive phenolic compounds. Despite noteworthy efforts performed in recent years to improve our knowledge of their chemical composition, a detailed phenolic profile of these plant-based products is still lacking. In the present work, antioxidant activities and phenolic composition of five herbs and spices, namely caraway, turmeric, dill, marjoram and nutmeg, have been studied. The use of liquid chromatography coupled to LTQ-Orbitrap mass spectrometry enabled the identification of up to 42 phenolic compounds. To the best of our knowledge, two of them, apigenin-C-hexoside-C-pentoside and apigenin-C-hexoside-C-hexoside have not been previously reported in turmeric. Qualitative and quantitative differences were observed in polyphenol profiles, with the highest phenolic content found in caraway. Multivariate statistical treatment of the results allowed the detection of distinctive features among the studied herbs and spices.

  19. Relationship between total phenolic content, antioxidant potential, and antiglycation abilities of common culinary herbs and spices.

    Science.gov (United States)

    Ramkissoon, Jugjeet S; Mahomoodally, Mohamad Fawzi; Ahmed, Nessar; Subratty, Anwar H

    2012-12-01

    Advanced glycation endproducts and oxidative stress contribute to the pathogenesis of diabetic complications. The total phenolic content (TPC), antioxidant, and antiglycation properties of crude ethanolic extracts of 10 common culinary herbs and spices from Mauritius were investigated in vitro. Fluorescence at 370 nm/440 nm was used as an index of albumin glycation. Allium sativum had the highest TPC (3.1 mg GAE/mL), whereas Allium cepa L. showed the highest radical scavenging capacity (72%) and Zingiber officinale had the most potent ferric-reducing antioxidant power (FRAP; 2.99 mg AAE/mL). In contrast, Thymus vulgaris and Petroselinum crispum had the most potent antiglycation activity with IC(50) values of 21.8 and 200 mg/mL, respectively. There was no significant correlation between TPC (r=0.001), FRAP (r=0.161), and the antiglycation activity (r=0.034) for the extracts studied. Therefore, the results showed that antiglycation properties of plant-derived extracts cannot always be attributed to their phenolic content or antioxidant potential. PMID:23134460

  20. Comparison of antimicrobial activity of herbs & spices and their phytochemical determination

    Directory of Open Access Journals (Sweden)

    Manoj Kumar Singh

    2011-01-01

    Full Text Available The antimicrobial activities of crude methanolic extracts of five spices and herbs viz. Cuminum Cyminum (Family: Apiaceae, Nigella sativa (Family: Ranunculaceae, Pimpinella anisum (Family: Apiaceae, Trachyspermum copticum (Family: Umbelliferae, and rhizome of Zingiber officinale (Family: Zingiberaceae were investigated by agar well diffusion method against gram-positive bacteria (Bacillus amyloliquefaciens and Staphylococcus aureus and gram-negative bacteria (Escherichia coli and Pseudomonas aeruginosa. The antimicrobial activities of the extracts were assessed by the diameter of zone of inhibition against test strains. The extract of N. sativa showed the best inhibition against S. aureus and P. aeruginosa. The extract of Z. officinale and P. anisum showed same minimum inhibitory concentration (MIC against all the test strains. The extract showed significant inhibitory activity against B. amyloliquefaciens, P. aeruginosa, and S. aureus. The extract of C. cyminum significantly inhibited S. aureus, B. amyloliquefaciens, and P. aeruginosa. The extract of T. copticum was effective against E. coli, B. amyloliquefaciens, and P. aeruginosa, while the highest MIC obtained against S. aureus. The diameters of zone of inhibition obtained for standard antibiotics viz. ampicillin, erythromycin, and tetracycline at MIC values of the extracts were compared with the crude methanolic extracts and found equally or more effective against the test strains. Phytochemical analysis showed carbohydrates, inulin, alkaloids, and glycosides in all the five extracts. Flavonoids, terpenoids, tannins, reducing sugars, soluble phenols, and saponin glycosides were also detected. Steroids were absent. The organoleptic properties of the extracts were determined. The study indicated the great potential of these extracts as effective antimicrobial agents.

  1. Free radical scavenging activity of ethanolic extracts from herbs and spices commercialized in Brazil

    Directory of Open Access Journals (Sweden)

    Lilian Regina Barros Mariutti

    2008-12-01

    Full Text Available Ethanolic extracts from 23 different dried herbs and spices commercialized in Brazil were investigated for their free radical scavenging properties using the stable free radicals 2,2'-diphenyl-β-picrylhydrazyl (DPPH• and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid (ABTS•+, and Trolox as reference (TEAC for both radicals. The kinetic curves for both radicals showed to follow the first order kinetics model and the decay rate constant (k obs was calculated. For all the samples, the two methods showed a good linear TEAC correlation, indicating that the average reactivity of the compounds present in the ethanolic extracts was similar. Sage and rosemary extracts showed the highest free radical scavenging capacities, while onion showed negligible activity and colorifico, one of the most consumed spices in Brazil, showed low ABTS•+ scavenging activity. Three distinct situations were found for the extracts concerning the DPPH• scavenging capacities: (1 extracts, like rosemary and laurel, that presented the same efficient concentrations (EC50 but differed in the TEAC values and velocities of action (k obs, (2 extracts, such as garlic and basil, that showed similar EC50 and TEAC values, but different k obs values and (3 extracts that reacted at the same velocities but completely differed in the free radical scavenging capacities, like black pepper, savory, nutmeg, rosemary and sage. Similar considerations could be done for the ABTS•+ results. For the first time the ABTS•+ scavenging activity for allspice, basil, cardamom, chives, colorifico, cumin, dill, laurel, marjoram, parsley and tarragon was reported.Extratos etanólicos de 23 ervas e condimentos desidratados comercializados no Brasil foram analisados quanto as suas propriedades antioxidantes utilizando os radicais 2,2'-difenil-β-picrilhidrazil (DPPH• e ácido 2,2'-azino-bis(3-etilbenzotiazolina-6-sulfônico (ABTS•+, Trolox foi usado como referência para ambos radicais

  2. Evaluation of Synergistic Antibacterial and Antioxidant Efficacy of Essential Oils of Spices and Herbs in Combination.

    Science.gov (United States)

    Bag, Anwesa; Chattopadhyay, Rabi Ranjan

    2015-01-01

    The present study was carried out to evaluate the possible synergistic interactions on antibacterial and antioxidant efficacy of essential oils of some selected spices and herbs [bay leaf, black pepper, coriander (seed and leaf), cumin, garlic, ginger, mustard, onion and turmeric] in combination. Antibacterial combination effect was evaluated against six important food-borne bacteria (Bacillus cereus, Listeria monocytogenes, Micrococcus luteus, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium) using microbroth dilution, checkerboard titration and time-kill methods. Antioxidant combination effect was assessed by DPPH free radical scavenging method. Total phenolic content was measured by Folin-Ciocalteu method. Bioactivity -guided fractionation of active essential oils for isolation of bioactive compounds was done using TLC-bioautography assay and chemical characterization (qualitative and quantitative) of bioactive compounds was performed using DART-MS and HPLC analyses. Cytotoxic potential was evaluated by brine shrimp lethality assay as well as MTT assay using human normal colon cell line. Results showed that among the possible combinations tested only coriander/cumin seed oil combination showed synergistic interactions both in antibacterial (FICI : 0.25-0.50) and antioxidant (CI : 0.79) activities. A high positive correlation between total phenolic content and antibacterial activity against most of the studied bacteria (R2 = 0.688 - 0.917) as well as antioxidant capacity (R2 = 0.828) was also observed. TLC-bioautography-guided screening and subsequent combination studies revealed that two compounds corresponding to Rf values 0.35 from coriander seed oil and 0.53 from cumin seed oil exhibited both synergistic antibacterial and antioxidant activities. The bioactive compound corresponding to Rf 0.35 from coriander seed oil was identified as linalool (68.69%) and the bioactive compound corresponding to Rf 0.53 from cumin seed oil was identified as p

  3. Evaluation of Synergistic Antibacterial and Antioxidant Efficacy of Essential Oils of Spices and Herbs in Combination.

    Directory of Open Access Journals (Sweden)

    Anwesa Bag

    Full Text Available The present study was carried out to evaluate the possible synergistic interactions on antibacterial and antioxidant efficacy of essential oils of some selected spices and herbs [bay leaf, black pepper, coriander (seed and leaf, cumin, garlic, ginger, mustard, onion and turmeric] in combination. Antibacterial combination effect was evaluated against six important food-borne bacteria (Bacillus cereus, Listeria monocytogenes, Micrococcus luteus, Staphylococcus aureus, Escherichia coli and Salmonella typhimurium using microbroth dilution, checkerboard titration and time-kill methods. Antioxidant combination effect was assessed by DPPH free radical scavenging method. Total phenolic content was measured by Folin-Ciocalteu method. Bioactivity -guided fractionation of active essential oils for isolation of bioactive compounds was done using TLC-bioautography assay and chemical characterization (qualitative and quantitative of bioactive compounds was performed using DART-MS and HPLC analyses. Cytotoxic potential was evaluated by brine shrimp lethality assay as well as MTT assay using human normal colon cell line. Results showed that among the possible combinations tested only coriander/cumin seed oil combination showed synergistic interactions both in antibacterial (FICI : 0.25-0.50 and antioxidant (CI : 0.79 activities. A high positive correlation between total phenolic content and antibacterial activity against most of the studied bacteria (R2 = 0.688 - 0.917 as well as antioxidant capacity (R2 = 0.828 was also observed. TLC-bioautography-guided screening and subsequent combination studies revealed that two compounds corresponding to Rf values 0.35 from coriander seed oil and 0.53 from cumin seed oil exhibited both synergistic antibacterial and antioxidant activities. The bioactive compound corresponding to Rf 0.35 from coriander seed oil was identified as linalool (68.69% and the bioactive compound corresponding to Rf 0.53 from cumin seed oil was

  4. Irradiation of spices, herbs and other vegetable seasonings: A compilation of technical data for its authorization and control

    International Nuclear Information System (INIS)

    This publication contains a compilation of all available scientific and technical data on the irradiation of spices, herbs and other vegetable seasonings. It is intended to assist governments in considering the authorization of this particular application of radiation processing of food and in ensuring its control in the facility and the control of irradiated food products moving in trade. The Compilation was prepared in response to the requirement of the Codex General Standard for Irradiated Foods and associated Code that radiation treatment of food be justified on the basis of a technological need or of a need to improve the hygienic quality of the food. It was prepared also in response to the recommendations of the FAO/IAEA/WHO/ITC-UNCTAD/GATT International Conference on the Acceptance, Control of and Trade in Irradiated Food (Geneva, 1989) concerning the need for regulatory control of radiation processing of food. It is hoped that the information contained in this publication will assist governments in considering requests for the approval of radiation treatment of spices, herbs and other vegetable seasonings, or requests for authorization to import such irradiated products. Refs and tabs

  5. Inhibition of glucose- and fructose-mediated protein glycation by infusions and ethanolic extracts of ten culinary herbs and spices

    Institute of Scientific and Technical Information of China (English)

    Jugjeet Singh Ramkissoon; Mohamad Fawzi Mahomoodally; Anwar Hussein Subratty; Nessar Ahmed

    2016-01-01

    Objective: To investigate the inhibitory activity of ten culinary herbs and spices namely on glucose-mediated glycation (GMG) and fructose-mediated glycation (FMG) of bovine serum albumin. Methods: Fluorescence was used as an index of albumin glycation using glucose and fructose as substrates in the presence of infusions and ethanolic extracts of ten culinary herbs and spices. Antioxidant activity of the extracts was evaluated using reducing power, metal ion chelating and superoxide radical scavenging assays. Phytochemicals profile was analysed using 13 standard methods. Results: FMG was found to be significantly higher than GMG (95 and 84 AU, respectively; P 0.05) was found in the percentage glycation inhibitory activity of infusions compared to ethanolic extracts. The mean percentage inhibitory activity of the extracts for GMG (45.9%) and for FMG (45.1%) was not significantly different (P > 0.05). Qualitative phytochemical analysis showed the presence of alkaloids, fla-vonoids, tannins, terpenoids, anthraquinones, steroids, reducing sugars, proteins, phenols, saponins, phlobatannins, and cardiac glycosides. Conclusions: The higher rate of fluorescence generation by fructation suggests that glycation by fructose deserves much attention as a glycating agent. Data herein showed that the extracts inhibited GMG and FMG. Thus, these edible plants could be a natural source of antioxidants and anti-glycation agent for preventing advanced glycation end-products-mediated complications.

  6. Matrix Modulation of the Bioactivation of Estragole by Constituents of Different Alkenylbenzene-containing Herbs and Spices and Physiologically Based Biokinetic Modeling of Possible In Vivo Effects

    NARCIS (Netherlands)

    Al-Husainy, W.A.A.M.; Berg, van den S.J.P.L.; Paini, A.; Campana, A.; Asselman, M.; Spenkelink, A.; Punt, A.; Scholz, G.; Schilter, B.; Adams, T.B.; Bladeren, van P.J.; Rietjens, I.

    2012-01-01

    The alkenylbenzene estragole is a constituent of several herbs and spices. It induces hepatomas in rodents at high doses following bioactivation by cytochrome P450s and sulfotransferases (SULTs) giving rise to the ultimate carcinogenic metabolite 1'-sulfooxyestragole which forms DNA adducts. Methano

  7. Natural occurrence of fumonisins and ochratoxin A in some herbs and spices commercialized in Poland analyzed by UPLC-MS/MS method.

    Science.gov (United States)

    Waśkiewicz, Agnieszka; Beszterda, Monika; Bocianowski, Jan; Goliński, Piotr

    2013-12-01

    Unsanitary conditions during harvesting, drying, packing and storage stages in production and processing of spices and herbs could introduce mycotoxin contamination. The occurrence of ochratoxin A and fumonisins in popular spices and herbs was studied, using liquid chromatography-electrospray-mass spectrometry. Apart from mycotoxins, ergosterol as a factor indicating fungal development was also analysed. A total of 79 different samples commercialized in Poland were randomly purchased from popular markets were tested for mycotoxins. The frequency of samples with fumonisins was lower (31%) than ochratoxin A (49%). Free from mycotoxins were samples of bay leaf and white mustard. ERG content - in spice samples with high concentration level of mycotoxins - was also significantly higher than in samples with little to no mycotoxins.

  8. Culinary herbs and spices: their bioactive properties, the contribution of polyphenols and the challenges in deducing their true health benefits.

    Science.gov (United States)

    Opara, Elizabeth I; Chohan, Magali

    2014-10-22

    Herbs and spices have been used for both culinary and medicinal purposes for centuries. Over the last decade, research into their role as contributors of dietary polyphenols, known to possess a number of properties associated with reducing the risk of developing chronic non-communicable diseases, has increased. However, bearing in mind how these foods are consumed, normally in small quantities and in combination with other foods, it is unclear what their true benefit is from a health perspective. The aim of this review is to use the literature to discuss how preparative and digestive processes, bioavailability and interactions between foods may influence the bioactive properties of these foods, and whether or not polyphenols are responsible for these properties. Furthermore, this review aims to highlight the challenges that need to be addressed so as to determine the true benefits of these foods and the mechanisms of action that underpin their purported efficacy.

  9. Effects of gamma-irradiation on the free radical and antioxidant contents in nine aromatic herbs and spices.

    Science.gov (United States)

    Calucci, Lucia; Pinzino, Calogero; Zandomeneghi, Maurizio; Capocchi, Antonella; Ghiringhelli, Silvia; Saviozzi, Franco; Tozzi, Sabrina; Galleschi, Luciano

    2003-02-12

    Nine spice and aromatic herb samples (i.e., basil, bird pepper, black pepper, cinnamon, nutmeg, oregano, parsley, rosemary, and sage) were gamma-irradiated at a dose of 10 kGy according to commercial practices. The effects of the disinfection treatment on the content of organic radicals and some nutrients (namely, vitamin C and carotenoids) in the samples were investigated by chromatographic and spectroscopic techniques. Irradiation resulted in a general increase of quinone radical content in all of the investigated samples, as revealed by electron paramagnetic resonance spectroscopy. The fate of these radicals after storage for 3 months was also investigated. The cellulose radical was clearly observed in a few samples. Significant losses of total ascorbate were found for black pepper, cinnamon, nutmeg, oregano, and sage, whereas a significant decrease of carotenoids content was observed for cinnamon, oregano, parsley, rosemary, bird pepper, and sage.

  10. How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance.

    Science.gov (United States)

    Issaoui, Manel; Flamini, Guido; Souid, Sondess; Bendini, Alessandra; Barbieri, Sara; Gharbi, Ines; Toschi, Tullia Gallina; Cioni, Pier Luigi; Hammami, Mohamed

    2016-06-01

    With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as "flavored olive oils", obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K232 nm and K270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated.

  11. How the Addition of Spices and Herbs to Virgin Olive Oil to Produce Flavored Oils Affects Consumer Acceptance.

    Science.gov (United States)

    Issaoui, Manel; Flamini, Guido; Souid, Sondess; Bendini, Alessandra; Barbieri, Sara; Gharbi, Ines; Toschi, Tullia Gallina; Cioni, Pier Luigi; Hammami, Mohamed

    2016-06-01

    With the aim to expand the olive oil market to a larger number of consumers who are not familiar with the sensory characteristics of virgin olive oil, the use of novel products known as "flavored olive oils", obtained by adding different kind of spices and aromatic herbs, is spreading in many countries. In order to test consumer acceptability of this type of product, in a country (Tunisia) in which virgin olive oil is regularly consumed, flavored olive oils were prepared by adding aromatic extracts of thyme, oregano, a mix of herbs (used as pizza seasoning), rosemary, and basil to a monovarietal Chemlali virgin olive oil and a consumer test on 206 subjects was performed. Selected quality parameters (free acidity, peroxide number, oxidative stability, specific absorption at K232 nm and K270 nm) were also measured and no significant variations were detected. Slight differences were found concerning the content of minor compounds (chlorophylls, carotenoids and total phenols). On the other hand, notable differences were seen in the profiles of volatile compounds, which appeared to be responsible for the observed variability in consumer acceptance. Although the unflavored oil was more appreciated than the flavored ones, among the latter, thyme flavored olive oil was the most appreciated. PMID:27534114

  12. Effect of gamma irradiation on the microbial, chemical quality and the biological activity of some spices and herbs

    International Nuclear Information System (INIS)

    This study was conducted to study the effect of gamma irradiation on both the microbial and the chemical quality of cumin, caraway and Mix Spice Powder (MSP) as well as their antioxidant and antimicrobial activities. Irradiation at 10.0 kGy eliminated yeasts and molds, pathogenic bacteria and reduced the total mesophilic and thermophilic bacteria to the permissible limits of WHO. The storage of the irradiated samples at ambient temperature did not significantly affected its microbial quality. Also ? irradiation at 10.0 kGy significantly decreased moisture content and elevated the peroxide value (PV) of all tested spices. On the other hand, such dose did not change the volatile oil content of cumin and caraway seeds, while it was decreased in the case of MSP. In addition, this treatment resulted in 4.4 % reduction in total amino acids of caraway; it resulted in an increase of 3.5 and 4.1 % in case of cumin and MSP, respectively. GLC analysis of essential oils showed irradiation (10.0 kGy) resulted in 2.9 % and 4.4 % loss in the total volatile oil components of cumin and MSP, respectively. On the other hand, such dose did not change in the total volatile oil components of caraway seeds. The storage at ambient temperature for one year of the studied spices (irradiated and non-irradiated) resulted in a decrease in all of the studied chemical properties except peroxide value (PV) which showed gradual increase by extending the storage. The application of the essential oil of cumin, caraway and MSP (200 ppm) compared with BAH and BHT showed significant delay in the oxidation rate in sunflower oil and enhanced the shelf life of the oil. gamma irradiation (10 kGy) showed no significant effect on the antioxidant activity of the essential oil of cumin, caraway and MSP. The antibacterial and antifungal activities of the tested spices and herbs essential oils were studied. Also the minimum inhibitory concentration (MIC) values were recorded for MSP essential oil. The cumin

  13. Application of Microbiological Method Direct Epifluorescence Filter Techique/Aerobic Plate Count Agar in the Identification of Irradiated Herbs and Spices

    Science.gov (United States)

    Di Schiavi, Maria Teresa; Foti, Marina; Mosconi, Maria Cristina; Mattiolo, Giuseppina; Cavallina, Roberta

    2014-01-01

    Irradiation is a preservation technology used to improve the safety and hygienic quality of food. Aim of this study was to assess the applicability and validity of the microbiological screening method direct epifluorescence filter technique (DEFT)/aerobic plate count (APC) (EN 13783:2001) for the identification of irradiated herbs and spices. Tests on non-irradiated and irradiated samples of dried herbs and spices were performed. The method was based on the comparison of APC and count obtained using DEFT. In accordance with the standard reference, this method is not applicable to samples with APC<103 colony forming units (CFU)/g and this is its main limit. The results obtained in our laboratories showed that in 50% of cases of non-irradiated samples and in 96% of the samples treated with ionising radiation, the method was not applicable due to a value of CFU/g <103. PMID:27800348

  14. Application of microbiological method direct epifluorescence filter techique/aerobic plate count agar in the identification of irradiated herbs and spices

    Directory of Open Access Journals (Sweden)

    Maria Concetta Campagna

    2014-08-01

    Full Text Available Irradiation is a preservation technology used to improve the safety and hygienic quality of food. Aim of this study was to assess the applicability and validity of the microbiological screening method direct epifluorescence filter technique (DEFT/aerobic plate count (APC (EN 13783:2001 for the identification of irradiated herbs and spices. Tests on non-irradiated and irradiated samples of dried herbs and spices were performed. The method was based on the comparison of APC and count obtained using DEFT. In accordance with the standard reference, this method is not applicable to samples with APC<103 colony forming units (CFU/g and this is its main limit. The results obtained in our laboratories showed that in 50% of cases of non-irradiated samples and in 96% of the samples treated with ionising radiation, the method was not applicable due to a value of CFU/g<103.

  15. Experimental and modelling performances of a roof-integrated solar drying system for drying herbs and spices

    Energy Technology Data Exchange (ETDEWEB)

    Janjai, S.; Srisittipokakun, N. [Silpakorn Universtiy, Nakhon Pathom (Thailand). Department of Physics, Solar Energy Research Laboratory; Bala, B.K. [Bangladesh Agricultural University, Mymensingh (Bangladesh). Department of Farm Power and Machinery

    2008-01-15

    This paper presents experimental performance of solar drying of rosella flower and chili using roof-integrated solar dryer and also presents modelling of the roof-integrated solar dryer for drying of chili. Field-level tests for deep bed drying of rosella flower and chili demonstrated that drying in the roof-integrated solar dryer results in significant reduction in drying time compared to the traditional sun drying method and the dry product is a quality dry product compared to the quality products in the markets. The payback period of the roof-integrated solar dryer is about 5 years. To simulate the performance of the roof-integrated solar dryer for drying herbs and spices using hot air from roof-integrated solar collectors, two sets of equations were developed. The first set of equations was solved implicitly and the second set of equations was solved explicitly using finite difference technique. The simulated air temperatures at the collector outlet agreed well with the observed air temperatures. Good agreement was also found between experimental and simulated moisture contents. (author)

  16. Detection of herbs and spices irradiated through optically stimulated luminescence; Deteccion de hierbas y especias irradiadas mediante luminiscencia opticamente estimulada

    Energy Technology Data Exchange (ETDEWEB)

    Preciado, S.; Agundez A, Z.; Barboza F, M. [Centro de Investigacion en Fisica, Universidad de Sonora, A.P. 5-088, 83190 Hermosillo, Sonora (Mexico); Cruz Z, E. [Instituto de Ciencias Nucleares de la UNAM, 04510 Mexico D.F. (Mexico)

    2003-07-01

    The irradiation of foods is one of the common practices in several countries of the American and European continents. In spite of the widespread use of irradiation methods and technics of nutritious products, it doesn't exist a method of general use at the present time for the detection of previously submitted foods to irradiation with pasteurization ends or sterilization. In the present work the results are presented obtained in the detection of herbs and spices exposed to radiation in the range of 0.1 - 3 KGy, by means of the photostimulation with light of 470 nm. It was used for it a RIS0 model team TL/OSL-GIVE-15 conditioned with a {beta} ray source, {sup 90}Sr/{sup 90}Y and a source of light of 50 mW/cm2. samples of chili guajillo were studied, pepper, cumin, mint and camomile; achieving you to detect exhibitions of the order of 8.33x10{sup -4} KGy that which is indicative of the high sensitivity of the luminescence technique optically stimulated. The answer of the samples with regard to the radiation dose presents a range of lineality for low dose of the order of 0.5 KGy; and supralineal for further dose without to arrive to a saturation stage. (Author)

  17. Standard Guide for Irradiation of Dried Spices, Herbs, and Vegetable Seasonings to Control Pathogens and Other Microorganisms

    CERN Document Server

    American Society for Testing and Materials. Philadelphia

    2004-01-01

    1.1 This guide covers procedures for irradiation of dried spices, herbs, and vegetable seasonings for microbiological control. Generally, these items have moisture content of 4.5 to 12 % and are available in whole, ground, chopped, or other finely divided forms, or as blends. The blends may contain sodium chloride and minor amounts of dry food materials ordinarily used in such blends. 1.2 This guide covers absorbed doses ranging from 3 to 30 kiloGray (kGy). Note 1—U.S. regulations permit a maximum dose of 30 kGy. (See 21CFR 179.26 Irradiation in the Production, Processing and Handling of Food.) 1.3 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.4 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use.

  18. Preliminary studies on using LAB strains isolated from spontaneous sauerkraut fermentation in combination with mineral salt, herbs and spices in sauerkraut and sauerkraut juice fermentations

    OpenAIRE

    Wiander, Britta; Korhonen, H. J. T.

    2011-01-01

    The use of mineral salt, herbs and spices in combination with isolated lactic acid bacteria strains in sauerkraut fermentation was studied. Mineral salt differs from ordinary salt because NaCl is partially replaced by KCl. The mineral salt contains 28% KCl and 57% NaCl. The final NaCl content in the sliced white cabbage mixture was 0.5%. In approximately 20 hours the pH dropped to the desired level. All the pressed sauerkraut juices had a good microbiological quality. The sensory quality of a...

  19. Herbs, Spices and Medicinal Plants Used In Hispanic Traditional Medicine Can Decrease Quorum Sensing Dependent Virulence in Pseudomonas aeruginosa

    Directory of Open Access Journals (Sweden)

    V Huerta

    2008-06-01

    Full Text Available Summary: Inhibition of quorum sensing (QS, a cell density dependent regulation of bacterial virulent gene expression by autoinducers (AI is an attractive strategy for the discovery of novel antimicrobials and overcome antibiotic resistance. Pseudomonas aeruginosa (PAO1, an opportunistic pathogen in immune compromised patients is under the regulation of the LasR-RhlR system for its QS mediated development of virulence. Natural products have recently become a promising source for deriving molecules that can potentially inhibit quorum sensing.  Herbs, Spices and Medicinal Plants (HSMP used in Hispanic cultures have been used for treating common ailments for many centuries. However, few studies have investigated its QS related antivirulent activities. Our objective was to determine the ability of 25 popular Hispanic HSMP on the expression of QS regulated virulence factors in PAO1. Effect of these extracts on QS mediated PAO1 virulent factors pyocyanin, elastase, and total proteolytic activity were quantified by standard protocols. Results indicated that several extracts reduced pyocyanin synthesis, with some extracts completely inhibiting its formation and secretion. The extracts that decreased the pyocyanin formation also decreased the expression and activity of elastase and other proteolytic enzymes important for the virulence. We observed that HSMP from Central/South American countries can inhibit QS dependent and independent virulent processes in PA-O1. Further research into the exact mechanism of action can lead to better understanding and discovery of new category of drugs and strategies for the management of PAO1 infections and antimicrobial resistance.   Industrial relevance: Quorum sensing is an important process involved in bacterial survival and infections, recent research has focused on the development of therapeutic agents which prevent or manage bacterial pathogenesis by inhibiting bacterial QS. Inhibition of quorum sensing offers an

  20. Herbs and spices: characterization and quantitation of biologically-active markers for routine quality control by multiple headspace solid-phase microextraction combined with separative or non-separative analysis.

    Science.gov (United States)

    Sgorbini, Barbara; Bicchi, Carlo; Cagliero, Cecilia; Cordero, Chiara; Liberto, Erica; Rubiolo, Patrizia

    2015-01-01

    Herbs and spices are used worldwide as food flavoring, thus determination of their identity, origin, and quality is mandatory for safe human consumption. An analysis strategy based on separative (HS-SPME-GC-MS) and non-separative (HS-SPME-MS) approaches is proposed for the volatile fraction of herbs and spices, for quality control and to quantify the aromatic markers with a single analysis directly on the plant material as such. Eight-to-ten lots of each of the following herbs/spices were considered: cloves (Syzygium aromaticum (L.) Merr. & Perry), American peppertree (Schinus molle L.), black pepper and white pepper (Piper nigrum L.), rosemary (Rosmarinus officinalis L.), sage (Salvia officinalis L.) and thyme (Thymus vulgaris L.). Homogeneity, origin, and chemotypes of the investigated lots of each herb/spice were defined by fingerprinting, through statistical elaboration with principal component analysis (PCA). Characterizing aromatic markers were directly quantified on the solid matrix through multiple headspace extraction-HS-SPME (MHS-SPME). Reliable results were obtained with both separative and non-separative methods (where the latter were applicable); the two were in full agreement, RSD% ranging from 1.8 to 7.7% for eugenol in cloves, 2.2-18.4% for carvacrol+thymol in thyme, and 3.1-16.8% for thujones in sage. PMID:25541091

  1. Herbs and spices: characterization and quantitation of biologically-active markers for routine quality control by multiple headspace solid-phase microextraction combined with separative or non-separative analysis.

    Science.gov (United States)

    Sgorbini, Barbara; Bicchi, Carlo; Cagliero, Cecilia; Cordero, Chiara; Liberto, Erica; Rubiolo, Patrizia

    2015-01-01

    Herbs and spices are used worldwide as food flavoring, thus determination of their identity, origin, and quality is mandatory for safe human consumption. An analysis strategy based on separative (HS-SPME-GC-MS) and non-separative (HS-SPME-MS) approaches is proposed for the volatile fraction of herbs and spices, for quality control and to quantify the aromatic markers with a single analysis directly on the plant material as such. Eight-to-ten lots of each of the following herbs/spices were considered: cloves (Syzygium aromaticum (L.) Merr. & Perry), American peppertree (Schinus molle L.), black pepper and white pepper (Piper nigrum L.), rosemary (Rosmarinus officinalis L.), sage (Salvia officinalis L.) and thyme (Thymus vulgaris L.). Homogeneity, origin, and chemotypes of the investigated lots of each herb/spice were defined by fingerprinting, through statistical elaboration with principal component analysis (PCA). Characterizing aromatic markers were directly quantified on the solid matrix through multiple headspace extraction-HS-SPME (MHS-SPME). Reliable results were obtained with both separative and non-separative methods (where the latter were applicable); the two were in full agreement, RSD% ranging from 1.8 to 7.7% for eugenol in cloves, 2.2-18.4% for carvacrol+thymol in thyme, and 3.1-16.8% for thujones in sage.

  2. Using Herbs and Spices/Preparing Sauces and Gravies. Learning Activity Pack and Instructor's Guide 5.11. Commercial Foods and Culinary Arts Competency-Based Series. Section 5: Basic Food Preparation.

    Science.gov (United States)

    Florida State Univ., Tallahassee. Center for Studies in Vocational Education.

    This document consists of a learning activity packet (LAP) for the student and an instructor's guide for the teacher. The LAP is intended to acquaint occupational home economics students with herbs and spices and the selection and preparation of sauces and gravies. Illustrated information sheets and learning activities are provided in these areas:…

  3. 香辛料精油复配抑菌效果研究%Research on the Antibacterial Effect of Essential Oil from Spices and Herbs

    Institute of Scientific and Technical Information of China (English)

    杨柳; 张一; 王磊; 陈宇飞; 李玉邯; 边忠博; 李秉峰

    2016-01-01

    The antibacterial effect of essential oil from spices and herbs is studied.Through the antibacterial test of the single essential oil from clove,cinnamon,nutmeg,cumin and fennel on Escherichiacoli,Staphylococcusaureus,Saccharomycescerevisiae and Aspergillusniger, the antibacterial test of clove,cinnamon and their compound essential oils on four types of bacteria and the antibacterial stability test of the compound essential oils on Escherichiacoliand Aspergillusniger under different temperatures and pH,the results show that the antibacterial abilities of clove and cinnamon essential oils are strong,which are stronger than several other essential oils from spices and herbs.The effect of the compound essential oils inhibiting Escherichiacoliand Aspergillusnigeris obvious.The antibacterial activity of the compound essential oils under different temperatures and pH is stable,which has provided a reference for the application of compound essential oils as bacteriostat in food.%研究香辛料精油复配的抑菌效果。利用丁香、肉桂、豆蔻、孜然、茴香5种香辛料分别对大肠杆菌、金黄色葡萄球菌、啤酒酵母、黑曲霉菌单一精油的抑菌试验;丁香、肉桂及二者复配3种精油验对4种菌的抑菌试验;复配精油在不同温度、pH 下对大肠杆菌和黑曲霉菌的抑菌稳定性试验,得出丁香精油抑制细菌、肉桂精油抑制真菌的能力较强,均高于其他几种香辛料精油的抑菌能力;复配精油对大肠杆菌、黑曲霉的抑菌效果明显;且复配精油在不同温度和pH 下抑菌性较为稳定,为复配精油作为抑菌剂在食品中的应用提供参考。

  4. Classification and prediction of gamma-irradiation of ten commercial herbs and spices by multivariate evaluation of properties of their extracts

    International Nuclear Information System (INIS)

    Antioxidant activity, dry matter content, extractability, total phenolic compounds content and CIE L*a*b* colour characteristics of methanolic extracts of 10 spices exposed to γ-irradiation doses from 0 kGy (reference) to 30 kGy were evaluated in different time intervals after the irradiation by means of UV-VIS spectrophotometry in order to assess the influence of γ-irradiation and post-irradiation storage on spices quality. Experimental data revealed that γ-irradiation itself did not cause so dramatic changes as the subsequent post-irradiation storage, or, that the changes were, at least, comparable. Multivariate statistical methods (factor analysis, canonical discriminant analysis and kth-nearest neighbour classification) facilitated differentiation of irradiated spices from the corresponding references and γ-radiation dose prediction on the basis of processing of experimentally determined characteristics of their extracts. In case of samples exposed to 0 kGy, 10 kGy and 30 kGy, differentiation and classification correctness higher than 85% was reached. In case of 0 kGy and 30 kGy samples differentiation, for 8 spices absolutely correct recognition was achieved and, for remaining 2 spices, still sufficient recognition correctness of 75% and 92.8%, respectively, was achieved. By the statistical models used, more than 90% correctness of dose prediction was achieved in the majority of cases. (author)

  5. Un sistema para la deteccion de antioxidantes volatiles comunmente emitidos desde especias y hierbas medicinales A system for detection of volatile antioxidant commonly emitted from spices and medicinal herbs

    Directory of Open Access Journals (Sweden)

    Edgar Pastene

    2009-01-01

    Full Text Available An apparatus which allows the direct measurement of the antioxidant capacity of volatiles compounds emitted from some herbs and culinary spices is described. The device comprises: a sample chamber, a mixing chamber, a pump and, a detection system. Volatiles from Clove (Syzygium aromaticum (L. Merr. & L.M. Perry were purged and captured into a DPPH-containing solution and changes in the absorbance were recorded on-line. Linear response was observed when temperature was set between 30-53 ºC; nitrogen flow was 15 mL min-1 during 60 min; DPPH concentration was 20 µmol L-1 and a sample size (powdered Clove ranged between 200-1000 mg.

  6. Spices, herbal xenobiotics and the stomach: Friends or foes?

    Institute of Scientific and Technical Information of China (English)

    Ibrahim; Abdulkarim; Al; Mofleh

    2010-01-01

    Spices and herbal remedies have been used since ancient times to treat a variety of disorders. It has been experimentally demonstrated that spices, herbs, and their extracts possess antimicrobial, anti-inflammatory, antirheumatic, lipid-lowering, hepatoprotective, nephroprotective, antimutagenic and anticancer activities, besides their gastroprotective and anti-ulcer activities. Despite a number of reports on the toxicity of herbs and spices, they are generally accepted as safer alternatives to conventional...

  7. Plants: Partners in Health?: Vegetables, Fruits, Herbs, and You

    Science.gov (United States)

    ... External link, please review our exit disclaimer . Subscribe Plants: Partners in Health? Vegetables, Fruits, Herbs, and You ... fresh herbs and spices? Growing your own edible plants—whether in a backyard garden or a few ...

  8. Spices in the management of diabetes mellitus.

    Science.gov (United States)

    Bi, Xinyan; Lim, Joseph; Henry, Christiani Jeyakumar

    2017-02-15

    Diabetes mellitus (DM) remains a major health care problem worldwide both in developing and developed countries. Many factors, including age, obesity, sex, and diet, are involved in the etiology of DM. Nowadays, drug and dietetic therapies are the two major approaches used for prevention and control of DM. Compared to drug therapy, a resurgence of interest in using diet to manage and treat DM has emerged in recent years. Conventional dietary methods to treat DM include the use of culinary herbs and/or spices. Spices have long been known for their antioxidant, anti-inflammatory, and anti-diabetic properties. This review explores the anti-diabetic properties of commonly used spices, such as cinnamon, ginger, turmeric, and cumin, and the use of these spices for prevention and management of diabetes and associated complications. PMID:27664636

  9. Spices in the management of diabetes mellitus.

    Science.gov (United States)

    Bi, Xinyan; Lim, Joseph; Henry, Christiani Jeyakumar

    2017-02-15

    Diabetes mellitus (DM) remains a major health care problem worldwide both in developing and developed countries. Many factors, including age, obesity, sex, and diet, are involved in the etiology of DM. Nowadays, drug and dietetic therapies are the two major approaches used for prevention and control of DM. Compared to drug therapy, a resurgence of interest in using diet to manage and treat DM has emerged in recent years. Conventional dietary methods to treat DM include the use of culinary herbs and/or spices. Spices have long been known for their antioxidant, anti-inflammatory, and anti-diabetic properties. This review explores the anti-diabetic properties of commonly used spices, such as cinnamon, ginger, turmeric, and cumin, and the use of these spices for prevention and management of diabetes and associated complications.

  10. The effect of sodium reduction and the use of herbs and spices on the quality and safety of bologna sausage O efeito da redução de sódio e o uso de ervas e especiarias sobre a qualidade e segurança de mortadela

    Directory of Open Access Journals (Sweden)

    Carla Ivone Carraro

    2012-06-01

    Full Text Available In this study, the replacement of 50% NaCl by KCl in Bologna sausage with the addition of herbs and spice blends (coriander, onion, white pepper, cardamom, and Jamaican pepper was evaluated. The formulations tested showed a significant reduction in the sodium content with no major alterations in the emulsion stability, texture, and microbiological characteristics. The use of 50% KCl caused a reduction in the sensory quality leading to a significant decrease in the consumers' purchase intention. The formulations with the addition of herbs and spice blends presented better results in the sensory evaluation indicating that this strategy can reduce the negative effects resulting from the use of KCl.Neste trabalho, foi avaliada a substituição de 50% de NaCl por KCl em mortadela com adição de misturas de ervas e especiarias (coentro, cebola, pimenta branca, cardamomo e pimenta Jamaica. As formulações testadas apresentaram redução significativa nos teores de sódio, sem alterações importantes na estabilidade de emulsão, textura e características microbiológicas. A utilização de 50% de KCl causou uma redução na qualidade sensorial com significativa diminuição na percentagem de intenção de compra dos consumidores. As formulações com adição de ervas e especiarias apresentaram melhores resultados para avaliação sensorial, evidenciando que essa estratégia é capaz de reduzir os efeitos negativos resultantes da utilização de KCl.

  11. Antioxidant Activities of Hot Water Extracts from Various Spices

    OpenAIRE

    Kim, Il-Suk; Yang, Mi-Ra; Lee, Ok-Hwan; Kang, Suk-Nam

    2011-01-01

    Recently, the natural spices and herbs such as rosemary, oregano, and caraway have been used for the processing of meat products. This study investigates the antioxidant activity of 13 spices commonly used in meat processing plants. The hot water extracts were then used for evaluation of total phenolic content, total flavonoids content and antioxidant activities. Our results show that the hot water extract of oregano gave the highest extraction yield (41.33%) whereas mace (7.64%) gave the low...

  12. SPICES AS ANTIMICROBIAL AGENTS: A REVIEW

    Directory of Open Access Journals (Sweden)

    Saha Rajsekhar

    2012-02-01

    Full Text Available The sources of drug are classified as plant, animal, minerals sources. The products from plants are used in many ways by human in there day today life. The best and the most important use are as food, and as spices. It does not matter which ever the civilization, what ever be the race and color of humans the main food comes from the plant. The spices are the vegetative substances used for to flavor the food. They are also used as preservative and are useful for the humans in many other ways. A spice could be dried seed, fruit, root, bark, or vegetative substance used in nutritionally insignificant quantities as a food additive for flavor, color, or as a preservative that kills harmful bacteria or prevents their growth. It may be used to flavor a dish or to hide other flavors. In the kitchen, spices are distinguished from herbs, which are leafy, green plant parts used for flavoring or as garnish. The above article is an effort to bring out the importance of some daily used spices as antimicrobial agents.

  13. In vitro evaluation on antioxidant and antimicrobial activity of spice extracts of ginger, turmeric and garlic

    Directory of Open Access Journals (Sweden)

    Virendra V. Panpatil

    2013-09-01

    Full Text Available Spices like turmeric, ginger, alliums are indispensable for the preparation of our daily food and are reported to possess compounds, which have varied beneficial biological effects and also prevent the microbial spoilage of food. This study evaluates the antioxidant and antimicrobial activity of spice extracts such as ginger, turmeric and garlic by 2, 2’-Diphenyl-1-picrylhydrazyl (DPPH Radical Scavenging Method and also to evaluate their antimicrobial effects by Slant method. The antioxidant activities when compared among ginger, turmeric and garlic the potency of these spices was found to be in the order of Vit C > Ginger > Turmeric ≥ Dry garlic > Fresh garlic. The antimicrobial activity of these spices was found to be in the order of Turmeric > Ginger > Garlic. The study indicates that the spices like ginger, garlic and turmeric have antimicrobial and antioxidant activity. Further studies are needed to study the biological effects of antioxidant-rich herbs and spices on oxidative stress related diseases.

  14. The radurisation of spices

    International Nuclear Information System (INIS)

    Spices find wide application in the food industry. Unfortunately high levels of microbial contamination in these products may lead to a limited shelf life and even health-associated problems in the foods that they are added to. Existing methods of decontamination are becoming unpopular due to regulatory pressure. Radurisation offers an attractive alternative. Results presented were used in applying for permission to have a variety of spices radurised

  15. Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend

    OpenAIRE

    Pushkala Ramachandran; Srividya Nagarajan

    2014-01-01

    Aloe vera gel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks. Processing of exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry. The present study was undertaken to develop a spiced functional RTS beverage blend using Aloe gel (AG) and papaya. Aloe gel (30%), papaya pulp (15%), spice extract (5%), and citric acid (0.1%) were mixed in given proportion to prepare...

  16. Antioxidant Activities of Hot Water Extracts from Various Spices

    OpenAIRE

    Suk-Nam Kang; Ok-Hwan Lee; Il-Suk Kim; Mi-Ra Yang

    2011-01-01

    Recently, the natural spices and herbs such as rosemary, oregano, and caraway have been used for the processing of meat products. This study investigates the antioxidant activity of 13 spices commonly used in meat processing plants. The hot water extracts were then used for evaluation of total phenolic content, total flavonoids content and antioxidant activities. Our results show that the hot water extract of oregano gave the highest extraction yield (41.33%) whereas mace (7.64%) gave the low...

  17. TURMERIC: THE GOLDEN SPICE OF LIFE

    Directory of Open Access Journals (Sweden)

    Preeti Rathaur*, Waseem Raja, P.W. Ramteke and Suchit A. John

    2012-07-01

    Full Text Available Turmeric is an ancient spice derived from the rhizomes of Curcuma longa, which is a member of the ginger family (Zingiberaceae. Also known as ‘Golden Spice of India’ turmeric has been used in India for medicinal purposes for centuries. 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. In addition to its use as a spice and pigment, turmeric and its constituents mainly curcumin and essential oils shows a wide spectrum of biological actions. These include its anti-inflammatory, antioxidant, anti-carcinogenic, anti-mutagenic, anticoagulant, antifertility, anti-diabetic, antibacterial, antifungal, antiprotozoal, antiviral, anti-fibrotic, anti-venom, antiulcer, hypotensive and hypocholesteremic activities. Modern interest on turmeric started in 1970's when researchers found that the herb may possess anti-inflammatory and antioxidant properties. Safety evaluation studies indicate that both turmeric and curcumin are well tolerated at a very high dose without any toxic effects. Thus, turmeric and its constituents have the potential for the development of modern medicine for the treatment of various diseases.

  18. Antioxidant capacity of vegetables, spices and dressings relevant to nutrition.

    Science.gov (United States)

    Ninfali, Paolino; Mea, Gloria; Giorgini, Samantha; Rocchi, Marco; Bacchiocca, Mara

    2005-02-01

    Vegetables are the most important sources of phenolics in the Mediterranean diet. Phenolics, especially flavonoids, are suggested as being essential bioactive compounds providing health benefits. In this study, twenty-seven vegetables, fifteen aromatic herbs and some spices consumed in Central Italy (the Marches region) were studied to reveal total phenolic, flavonoid and flavanol content as well as their antioxidant capacity measured by the oxygen radical absorbance capacity (ORAC) method. A comparison in terms of antioxidant capacity was made between different salads, as well as between salads to which aromatic herbs had been added. Lemon balm and marjoram at a concentration of 1.5 % w/w increased by 150 % and 200 % respectively the antioxidant capacity of a salad portion. A 200 g portion of a salad enriched with marjoram corresponded to an intake of 200 (SD 10) mg phenolics and 4000 (SD 300) ORAC units (micromol Trolox equivalents). Olive oils and wine or apple vinegars were the salad dressings that provided the highest increase in antioxidant capacity. Among the spices tested, cumin and fresh ginger made the most significant contribution to the antioxidant capacity. The results are useful in surveying the antioxidant parameters of vegetables, herbs and spices produced and consumed in our geographical area as well as in quantifying the daily intake of phenolics and ORAC units. The results can be used in public health campaigns to stimulate the consumption of vegetables able to provide significant health protection in order to prevent chronic diseases.

  19. SPICE and Chaos

    DEFF Research Database (Denmark)

    Lindberg, Erik

    1996-01-01

    Can we believe in the results of our circuit simulators ? Is it possible to distinguish between results due to numerical chaos and resultsdue to the eventual chaotic nature of our modelsof physical systems ?. Three experiments with SPICE are presented: (1) A "stable" active RCcircuit with poles...... in the right half plane. (2) "Chaotic" steady state behaviour of a non-chaotic dc power supply. (3) Analysis of a Colpitts oscillator with chaotic behaviour. In order to obtain reliable results from the SPICE simulators the users of these programs need insight not only in the use of the programs but also...... in the models of the circuits to be analyzed. If trimmed properly SPICE normally gives the correct result....

  20. The SPICE program

    Science.gov (United States)

    Blankinship, Ross M.; Breakwell, John A.; Dettmer, J. W.; Hamilton, Brian D.; Richardson, John M.

    The Space Integrated Controls Experiment (SPICE) testbed brings active and passive techniques together in an integrated application to a large flexible precision structure. One of the objectives of the SPICE Precision Pointing Experiment is to demonstrate a factor of 100 to 1 reduction in the root-mean-square line-of-sight jitter in the presence of specified mechanical disturbances. To accomplish this challenging task, active control is being used to achieve the principal improvement, while passive damping ensures a robustly stable system. This paper describes the integration of the various pieces that make up the SPICE Precision Pointing Experiment: the 5m telescope, the active control system, the control actuators, the passive damping approach, the optical measurement system, and the intensive system identification effort that supports the experiment. The Precision Pointing Experiment will commence during the second half of Government fiscal year 1992, so this paper will present the mature designs ready for the hardware test phase of the program.

  1. Spice Blocks Melanoma Growth

    Science.gov (United States)

    Science Teacher, 2005

    2005-01-01

    Curcumin, the pungent yellow spice found in both turmeric and curry powders, blocks a key biological pathway needed for development of melanoma and other cancers, according to a study that appears in the journal Cancer. Researchers from The University of Texas M. D. Anderson Cancer Center demonstrate how curcumin stops laboratory strains of…

  2. Bolometer Simulation Using SPICE

    Science.gov (United States)

    Jones, Hollis H.; Aslam, Shahid; Lakew, Brook

    2004-01-01

    A general model is presented that assimilates the thermal and electrical properties of the bolometer - this block model demonstrates the Electro-Thermal Feedback (ETF) effect on the bolometers performance. This methodology is used to construct a SPICE model that by way of analogy combines the thermal and electrical phenomena into one simulation session. The resulting circuit diagram is presented and discussed.

  3. Sweetened beverages

    Science.gov (United States)

    ... made with artificial (man-made) or non-nutritive sweeteners. You can also add flavor to plain water ... AMA Adopts Policy Addressing Obesity, Beverages with Added Sweeteners. www.ama-assn.org/ama/pub/news/news/ ...

  4. Herbs, spices, vegetables and berries: antioxidant-related activities

    OpenAIRE

    Samushenkova, Anna

    2012-01-01

    Numerous scientific studies have revealed the connection between oxidative stress and a wide range of diseases, including cardiovascular, neurodegenerative, inflammatory diseases and cancer. The most probable theory of ageing is based on oxidative stress as well. There exist endogenous and exogenous antioxidants capable of fighting oxidative and nitrosative damage to molecules and tissues of the body. Such compounds may be beneficial in prevention and treatment of different conditions. For ex...

  5. Microwave Assisted Extraction of Phenolic Compounds from Four Different Spices

    Directory of Open Access Journals (Sweden)

    Alberto Ritieni

    2010-09-01

    Full Text Available Spices and herbs are known not only for their taste, aroma and flavour, but also for their medical properties and value. Both spices and herbs have been used for centuries in traditional medical systems to cure various kinds of illnesses such as common cold, diabetes, cough and cancers. The aim of this work was the comparison between two different extractive techniques in order to get qualitative and quantitative data regarding bioactive compounds of four different spices (Cinnamomum zeylanicum, Coriandrum sativum, Cuminum cyminum, Crocus sativus. The plants were extracted employing ultrasonication and microwave-assisted extractions. The efficiency of extraction of bioactive compounds obtained with the microwave extraction process was in general about four times higher than that resulting from sonication extraction. The various extracts obtained were analyzed for their antioxidant activity using ABTS, DPPH and FRAP assays and for their total polyphenolic content. It can be concluded that microwave-assisted extractions provide significant advantages in terms of extraction efficiency and time savings.

  6. Ethno botany and antimicrobial perspective of Spices and Honey against Candida albicans

    Directory of Open Access Journals (Sweden)

    Kothai Nil Seshathri

    2013-04-01

    Full Text Available Aim: In spite of obsessive use of spices in every Ethiopian meal, little has been investigated on the utilization of Ethiopian spices as a cure for oral opportunistic infections. Therefore the aim was to identify spices used in Ethiopian food through ethno botanical survey and study their antifungal activity against Candida albicans. Method: Ethno botanical survey of the selected Kebeles of Jimma, Ethiopia was conducted using a semi structured questionnaire from October 2006 to November 2007. Antifungal nature of the spices and combination of spices and honey were evaluated by agar well diffusion assay from September 2008 to July 2010. Result: Ethno botanical survey indicated fourteen species of spices and honey play a major role in Ethiopian food and beverages. Single plant extract of Trachyspermum copticum showed highest activity against C. albicans. The same plant showed antagonistic effect when combined with brown and white honey. Cinamomum zeylanicum showed highest synergistic effect with both brown and white honey when compared to Allium ursenum, Cuminum cyminum, Nigella sativa, Rosemarinus officinalis and Occimum hodiense. Conclusion: Thus spices used in Ethiopian food could be a preventive as well as a cure for oral candidiasis caused by C.albicans. [J Intercult Ethnopharmacol 2013; 2(2.000: 73-80

  7. Influence of Tarhana Herb (Echinophora sibthorpiana) on Fermentation of Tarhana, Turkish Traditional Fermented Food

    OpenAIRE

    Deghirmencioghlu, Nurcan; Göçmen, Duygu; Daghdelen, Ayhan; Daghdelen, Fatih

    2005-01-01

    Tarhana herb (Echinophora sibthorpiana) (TH) is used as a spice in tarhana. It has a pleasant flavour and stimulates some microorganisms. In this study, the fermentation activity of tarhana was investigated by monitoring the lactic acid bacteria (LAB) and yeast populations when TH was used as additive. It can be said that tarhana herb (Echinophora sibthorpiana) prevented the decrease in the counts of LAB and yeast below the initial number during tarhana fermentation.

  8. Enterobacter sakazakii in food and beverages (other than infant formula and milk powder).

    Science.gov (United States)

    Friedemann, Miriam

    2007-05-01

    The ubiqitous microorganism Enterobacter sakazakii is a rare contaminant of infant formula and may cause severe systemic infection in neonates. So far, other food is not known to cause E. sakazakii-infections. The scarce information about the ecology of E. sakazakii and the uncertainty concerning the source of infection in children and adults warrant a summary of the current knowledge about the presence of this opportunistic microorganism in food other than infant formula. This review systematizes publications on the presence of E. sakazakii in food and beverages until June 2006. Food other than infant formula has been rarely investigated for the presence of E. sakazakii. Nevertheless, this microorganism could be isolated from a wide spectrum of food and food ingredients. E. sakazakii was isolated from plant food and food ingredients like cereal, fruit and vegetables, legume products, herbs and spices as well as from animal food sources like milk, meat and fish and products made from these foods. The spectrum of E. sakazakii-contaminated food covers both raw and processed food. The kind of processing of E. sakazakii-contaminated food was not restricted to dry products. Fresh, frozen, ready-to-eat, fermented and cooked food products as well as beverages and water suitable for the preparation of food, were found to be contaminated by E. sakazakii. Although E. sakazakii-contaminated food do not have general public health significance, measures for prevention should consider the presence of E. sakazakii in food, food ingredients, their processing and preparation as possible source of contamination, colonization or infection. PMID:17331606

  9. LC-PDA-ESI/MS Identification of the Phenolic Components of Three Compositae Spices: Chamomile, Tarragon, and Mexican Arnica

    Science.gov (United States)

    Chamomile (Matricaria chamomilla L.), tarragon (Artemisia dracunculus L.) and Mexican arnica (Heterotheca inuoides) are common compositae spices and herbs found in the US market. They contain flavonoids and hydroxycinnamates that are potentially beneficial to human health. A standardized LC-PDA-ESI...

  10. Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend.

    Science.gov (United States)

    Ramachandran, Pushkala; Nagarajan, Srividya

    2014-01-01

    Aloe vera gel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks. Processing of exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry. The present study was undertaken to develop a spiced functional RTS beverage blend using Aloe gel (AG) and papaya. Aloe gel (30%), papaya pulp (15%), spice extract (5%), and citric acid (0.1%) were mixed in given proportion to prepare the blend with TSS of 15 °Brix. The product was bottled, pasteurized, and stored at room temperature. The quality characteristics and storage stability of the spiced beverage blend (SAGPB) were compared with spiced papaya RTS beverage (SPB). Periodic analysis was carried out up to five months for various physicochemical parameters, sugar profile, bioactive compounds, microbial quality, instrumental color, and sensory acceptability. The SAGPB exhibited superior quality characteristics compared to SPB both in fresh and in stored samples. The SPB was acceptable up to four months and SAGPB for five months. The results indicate that nutraceutical rich AG could be successfully utilized to develop functional fruit beverages with improved quality and shelf life. PMID:26904652

  11. Quality Characteristics, Nutraceutical Profile, and Storage Stability of Aloe Gel-Papaya Functional Beverage Blend

    Directory of Open Access Journals (Sweden)

    Pushkala Ramachandran

    2014-01-01

    Full Text Available Aloe vera gel, well known for its nutraceutical potential, is being explored as a functional ingredient in a wide array of health foods and drinks. Processing of exotic fruits and herbal botanicals into functional beverage is an emerging sector in food industry. The present study was undertaken to develop a spiced functional RTS beverage blend using Aloe gel (AG and papaya. Aloe gel (30%, papaya pulp (15%, spice extract (5%, and citric acid (0.1% were mixed in given proportion to prepare the blend with TSS of 15 °Brix. The product was bottled, pasteurized, and stored at room temperature. The quality characteristics and storage stability of the spiced beverage blend (SAGPB were compared with spiced papaya RTS beverage (SPB. Periodic analysis was carried out up to five months for various physicochemical parameters, sugar profile, bioactive compounds, microbial quality, instrumental color, and sensory acceptability. The SAGPB exhibited superior quality characteristics compared to SPB both in fresh and in stored samples. The SPB was acceptable up to four months and SAGPB for five months. The results indicate that nutraceutical rich AG could be successfully utilized to develop functional fruit beverages with improved quality and shelf life.

  12. Antioxidant potential of spices and their active constituents.

    Science.gov (United States)

    Srinivasan, K

    2014-01-01

    Excessive free radical generation overbalancing the rate of their removal leads to oxidative stress. Oxidative stress has been implicated in the etiology of cardiovascular disease, inflammatory diseases, cancer, and other chronic diseases. Antioxidants are compounds that hinder the oxidative processes and thereby delay or suppress oxidative stress. There is a growing interest in natural antioxidants found in plants. Herbs and spices are most important targets to search for natural antioxidants from the point of view of safety. A wide variety of phenolic compounds present in spices that are extensively used as food adjuncts possess potent antioxidant, anti-inflammatory, antimutagenic, and cancer preventive activities. This paper reviews a host of spice compounds as exogenous antioxidants that are experimentally evidenced to control cellular oxidative stress, both in vitro and in vivo, and their beneficial role in preventing or ameliorating oxidative-stress-mediated diseases, from atherosclerosis to diabetes to cataract to cancer. The antioxidative effects of turmeric/curcumin, clove/eugenol, red pepper/capsaicin, black pepper/piperine, ginger/gingerol, garlic, onion, and fenugreek, which have been extensively studied and evidenced as potential antioxidants, are specifically reviewed in this treatise.

  13. CLOVE: A CHAMPION SPICE

    Directory of Open Access Journals (Sweden)

    Parle Milind

    2011-02-01

    Full Text Available Clove may be looked upon as a champion of all the antioxidants known till date. The Oxygen Radical Absorption Capacity (ORAC test is a scale developed by U.S. Department of Agriculture for comparing anti-oxidant activity. The ORAC score, of clove is over 10 million. A drop of clove oil is 400 times more powerful as an anti-oxidant than wolf berries or blueberries. Health benefits from the use of clove have been known over the centuries. It is beneficial as a home remedy in curing several ailments / diseases. In addition to its culinary uses, the clove buds have an abundance of medicinal and recreational uses. The major part of the world’s consumption of the clove spice is in the home kitchens. However, commercial use of the clove is for the production of clove oil that contain active constituents, which possess antioxidant, anti-fungal, anti-viral, anti-microbial, anti-diabetic, anti-inflammatory, antithrombotic, anesthetic, pain reliving and insect repellent properties. Eugenol is the main constituent responsible for the medicinal properties of the clove bud. In the light of above, we thought it worthwhile to compile an up-to-date review article on clove covering its, synonyms, chemical constituents, phytopharmacology and medicinal uses.

  14. Antimicrobial activity of spices like cloves Cardamom and Cinnamon on Bacillus and Pseudomonas

    Directory of Open Access Journals (Sweden)

    Taneesha Chawla

    2014-12-01

    Full Text Available Spices have been used in our country cuisines since times immemorial. Their use was mainly due to health benefits as herbs and for the aroma they provided in the food. However, little did we know at that time that these spices also have antimicrobial activity. Today, they stand as giants in ayurvedic medicine with substances like turmeric, cloves and cardamom being used in every house-hold. This paper pertains to the antimicrobial activity of three such spices Cloves, Cinnamon and Cardamom on a gram positive and gram-negative bacteria, Bacillus and Pseudomonas respectively. It was found that clove is better with its antimicrobial activity with the zones of inhibition visible clearly on the Petri plates.

  15. Kaubanduskeskus Spice Riias = Spice shopping centre in Riga

    Index Scriptorium Estoniae

    2007-01-01

    Riias Lielirbes iela 29 asuva kaubanduskeskuse Spice sisekujundus. Sisearhitekt Aivar Oja (FRA Disain OÜ), kaasa töötas Riin Luuk (Vaikla Disain). Sisearhitektidest, nende tähtsamad tööd. 2 plaani, 7 värv. vaadet, fotod sisearhitektidest

  16. Antioxidant Activities of Hot Water Extracts from Various Spices

    Directory of Open Access Journals (Sweden)

    Suk-Nam Kang

    2011-06-01

    Full Text Available Recently, the natural spices and herbs such as rosemary, oregano, and caraway have been used for the processing of meat products. This study investigates the antioxidant activity of 13 spices commonly used in meat processing plants. The hot water extracts were then used for evaluation of total phenolic content, total flavonoids content and antioxidant activities. Our results show that the hot water extract of oregano gave the highest extraction yield (41.33% whereas mace (7.64% gave the lowest. The DPPH radical scavenging ability of the spice extracts can be ranked against ascorbic acid in the order ascorbic acid > clove > thyme > rosemary > savory > oregano. The values for superoxide anion radical scavenging activities were in the order of marjoram > rosemary > oregano > cumin > savory > basil > thyme > fennel > coriander > ascorbic acid. When compared to ascorbic acid (48.72%, the hydroxyl radical scavenging activities of turmeric and mace were found to be higher (p < 0.001. Clove had the highest total phenolic content (108.28 μg catechin equivalent (CE/g. The total flavonoid content of the spices varied from 324.08 μg quercetin equivalent (QE/g for thyme to 3.38 μg QE/g for coriander. Our results indicate that hot water extract of several spices had a high antioxidant activity which is partly due to the phenolic and flavonoid compounds. This provides basic data, having implications for further development of processed food products.

  17. Decontamination of nuts and spices

    Science.gov (United States)

    The social and economic impacts of outbreaks of foodborne illnesses and food recalls connected to consumption of microbiologically contaminated nuts, spices or their products have become important food safety concerns. Initiatives have been undertaken by regulatory and public health agencies, indust...

  18. Spices: Potential Therapeutics for Alzheimer's Disease.

    Science.gov (United States)

    Satheeshkumar, N; Vijayan, R S K; Lingesh, A; Santhikumar, S; Vishnuvardhan, Ch

    2016-01-01

    India has traditionally been known to all over the world for spices and medicinal plants. Spices exhibit a wide range of pharmacological activities. In contemporary, Indian spices are used to rustle up delicious delicacies. However, the Indian spices are more than just adjuvant which adds aroma and fragrance to foods. A few spices are very widely used and grown commercially in many countries, contain many important chemical constituents in the form of essential oil, oleoresin, oleogum, and resins, which impart flavor, pungency, and color to the prepared dishes, simultaneously exerts diverse therapeutic benefits. Ayurveda, the traditional systems of medicine in India has many evidences for the utilization of spices to cure various diseases. Some of the activities have been scientifically proven. Among various indications central nervous system disorders are of prime importance and it has been evident in traditional books and published reports that spices in fact protect and cure neuronal ailments. Likewise there are many spices found in India used for culinary purpose and have been found to have reported specific activities against brain disorders. About 400 B.C., Hippocrates rightly said "Let food be thy medicine and medicine thy food." This review focuses on the importance of spices in therapeutics and the till date scientific findings of Indian spices in CNS pharmacology and explores the potential of Indian spices to cure CNS disorders. PMID:27651248

  19. Spices: Potential Therapeutics for Alzheimer's Disease.

    Science.gov (United States)

    Satheeshkumar, N; Vijayan, R S K; Lingesh, A; Santhikumar, S; Vishnuvardhan, Ch

    2016-01-01

    India has traditionally been known to all over the world for spices and medicinal plants. Spices exhibit a wide range of pharmacological activities. In contemporary, Indian spices are used to rustle up delicious delicacies. However, the Indian spices are more than just adjuvant which adds aroma and fragrance to foods. A few spices are very widely used and grown commercially in many countries, contain many important chemical constituents in the form of essential oil, oleoresin, oleogum, and resins, which impart flavor, pungency, and color to the prepared dishes, simultaneously exerts diverse therapeutic benefits. Ayurveda, the traditional systems of medicine in India has many evidences for the utilization of spices to cure various diseases. Some of the activities have been scientifically proven. Among various indications central nervous system disorders are of prime importance and it has been evident in traditional books and published reports that spices in fact protect and cure neuronal ailments. Likewise there are many spices found in India used for culinary purpose and have been found to have reported specific activities against brain disorders. About 400 B.C., Hippocrates rightly said "Let food be thy medicine and medicine thy food." This review focuses on the importance of spices in therapeutics and the till date scientific findings of Indian spices in CNS pharmacology and explores the potential of Indian spices to cure CNS disorders.

  20. Essential Oils in Ginger, Hops, Cloves, and Pepper Flavored Beverages-A Review.

    Science.gov (United States)

    Ameh, Sunday J; Ibekwe, Nneka N; Ebeshi, Benjamin U

    2014-08-28

    ABSTRACT In the West, sugar-based, ginger flavored beverages may contain hops, other flavorings, fruit juices, and varying levels of ethanol. Ginger ales contain 0.5%v/v; ginger beers >0.5%; and alcoholic ginger beers 0.5 ≤ 11%. Ales are carbonated by pressurized CO2, while beers and alcoholic beers are carbonated by yeast or ginger beer plant (GBP). In Africa, grain-based beverages include "fura da nono," "kunu," and "akamu," which are spiced with one or more flavorings including ginger, black pepper, clove, chili pepper, or Aframomum alligator peppers. Spices have flavor because they contain essential oils (EOs), which are composed of aroma-active compounds (AACs). The benefits and toxicities of spices are ascribed to their EOs/AACs contents. Aim: Given the toxic potentials of EOs/AACs vis-à-vis their benefits, this review aimed to investigate the means by which the levels of EOs/AACs in spiced beverages are regulated. Methodology: The benefits and liabilities of key EOs/AACs of spices were identified and described. The methods for assaying them in raw materials and beverages were also identified. Results: There was a dearth of data on the levels of EOs/AACs in both raw and finished goods. Moreover, their assay methods were found to be tedious and costly. The implications of these findings on regulation are discussed. Conclusions: Owing to the practical difficulties in assaying flavors in beverages, both manufacturers and regulators should focus on: (i) the wholesomeness of raw materials; and (ii) good manufacturing practice (GMP). However, studies aimed at developing more robust methods for flavor should continue. PMID:25166889

  1. Irradiation of grains and spices

    International Nuclear Information System (INIS)

    The efficacy of food irradiation to extend the storage life and improve the hygienic quality of rice, mungbean and spices was tested by direct involvement with related food industries. The test consisted of storage trials of irradiated rice under commercial conditions, market testing of irradiated food, and a trial irradiation of commercial products. A consumer acceptance test was conducted using a group of educated people from 3 universities. To prove the safety of food irradiation conducted under appropriately controlled conditions, additional data on vitamin B content and the physico-chemical properties of irradiated rice, as well as free radical activity in irradiated rice, mungbean and spices were collected during this study. The results indicated that rice packaged in polyethylene pouch and irradiated up to 1 kGy could be stored for more than 1 year without insect damage. The colour of irradiated rice was slightly darker than that of unirradiated control, but was still acceptable. The vitamin B content of rice irradiated with such a dose was not significantly changed. Many food companies have recognized the ability of food irradiation, but this technology is not well understood by the general public. An irradiation dose of 3 kGy can be recommended as maximum dose to decontaminate rice of certain bacteria. Free radicals produced in irradiated rice, mungbean and spice will disappear within 1 month following irradiation. (author). 10 refs, 2 figs, 10 tabs

  2. SPICE model of memristive devices with threshold

    Directory of Open Access Journals (Sweden)

    Y. V. Pershin

    2013-06-01

    Full Text Available Although memristive devices with threshold voltages are the norm rather than the exception in experimentally realizable systems, their SPICE programming is not yet common. Here, we show how to implement such systems in the SPICE environment. Specifically, we present SPICE models of a popular voltage-controlled memristive system specified by five different parameters for PSPICE and NGSPICE circuit simulators. We expect this implementation to find widespread use in circuits design and testing.

  3. Spice Tools Supporting Planetary Remote Sensing

    Science.gov (United States)

    Acton, C.; Bachman, N.; Semenov, B.; Wright, E.

    2016-06-01

    NASA's "SPICE"* ancillary information system has gradually become the de facto international standard for providing scientists the fundamental observation geometry needed to perform photogrammetry, map making and other kinds of planetary science data analysis. SPICE provides position and orientation ephemerides of both the robotic spacecraft and the target body; target body size and shape data; instrument mounting alignment and field-of-view geometry; reference frame specifications; and underlying time system conversions. SPICE comprises not only data, but also a large suite of software, known as the SPICE Toolkit, used to access those data and subsequently compute derived quantities-items such as instrument viewing latitude/longitude, lighting angles, altitude, etc. In existence since the days of the Magellan mission to Venus, the SPICE system has continuously grown to better meet the needs of scientists and engineers. For example, originally the SPICE Toolkit was offered only in Fortran 77, but is now available in C, IDL, MATLAB, and Java Native Interface. SPICE calculations were originally available only using APIs (subroutines), but can now be executed using a client-server interface to a geometry engine. Originally SPICE "products" were only available in numeric form, but now SPICE data visualization is also available. The SPICE components are free of cost, license and export restrictions. Substantial tutorials and programming lessons help new users learn to employ SPICE calculations in their own programs. The SPICE system is implemented and maintained by the Navigation and Ancillary Information Facility (NAIF)-a component of NASA's Planetary Data System (PDS). * Spacecraft, Planet, Instrument, Camera-matrix, Events

  4. Use of different spices as potential natural antioxidant additives on cooked beans (Phaseolus vulgaris). Increase of DPPH radical scavenging activity and total phenolic content.

    Science.gov (United States)

    Pereira, Marina Pelincer; Tavano, Olga Luisa

    2014-12-01

    Herbs and spices, excellent sources of phenolic compounds, can be considered potential antioxidant additives. The use of spices must strike a balance between their potential antioxidant capabilities during preparation and the flavor acceptance, in order to avoid rejection of the food. The aimed of this study is to evaluate the influence of different spices and their concentrations on cooked common beans, focusing its potential as antioxidant additives. Onion, parsley, spring onion, laurel and coriander increased the antioxidant activity of preparation when used at 7.96 g of onion, 1.06 g parsley, 3.43 g spring onion, 0.25 g laurel (dry leaves), and 0.43 g coriander/100 g of cooked beans. Besides, these spices concentrations enhance total phenolics and alter the mixture protein digestibility minimally. For garlic samples it was not possible to establish a concentration that increases the antioxidant activity of cooked beans.

  5. LC-PDA-ESI/MS Identification of the Phenolic Components of Three Compositae Spices: Chamomile, Tarragon, and Mexican Arnica

    OpenAIRE

    Lin, Long-Ze; Harnly, James M.

    2012-01-01

    Chamomile (Matricaria chamomilla L.), tarragon (Artemisia dracunculus L.) and Mexican arnica (Heterotheca inuoides) are common compositae spices and herbs found in the US market. They contain flavonoids and hydroxycinnamates that are potentially beneficial to human health. A standardized LC-PDA-ESI/MS profiling method was used to identify 51 flavonoids and 17 hydroxycinnamates. Many of the identifications were confirmed with authentic standards or through references in the literature or the l...

  6. A comprehensive strategy to detect the fraudulent adulteration of herbs: The oregano approach

    OpenAIRE

    Black, Connor; Haughey, Simon A.; Chevallier, Olivier P; Galvin-King, Pamela; ELLIOTT Christopher T.

    2016-01-01

    Fraud in the global food supply chain is becoming increasingly common due to the huge profits associated with this type of criminal activity. Food commodities and ingredients that are expensive and are part of complex supply chains are particularly vulnerable. Both herbs and spices fit these criteria perfectly and yet strategies to detect fraudulent adulteration are still far from robust. An FT-IR screening method coupled to data analysis using chemometrics and a second method using LC-HRMS w...

  7. Essential oil composition of the coriander (Coriandrum sativum L. herb depending on the development stage

    Directory of Open Access Journals (Sweden)

    Renata Nurzyńska-Wierdak

    2013-04-01

    Full Text Available The herbal material of Coriandrum sativum is the fruit. Fresh herb is also used as an aromatic spice. The aim of the present study was to evaluate the content and chemical composition of coriander herb obtained at different plant growth stages. Coriander plants were grown in a glasshouse, the herb was harvested at the initial stage of flowering and from regrowing shoots. Essential oil extraction from the herb was performed by the hydrodistillation method, whereas the assessment of the chemical composition – using GC-MS method. The examined material contained 0.17–0.29 ml × 100g-1 of essential oil, depending on the stage of plant development when the harvest was done. 61 (generative phase and 65 (vegetative phase compounds were found in the examined coriander oil. The essential oil from the coriander herb contained the highest amount of aliphatic aldehydes, among which was decanal, E-2-dodecanol and E-2-decenol had the highest percentages. The contents of most aliphatic aldehydes decreased with each subsequent harvest of the herb. In addition to the above-mentioned aliphatic aldehydes, the presence of linalool, phytol, and oleic acid was found in the essential oil extracted from the coriander herb.

  8. SPICE model of memristive devices with threshold

    CERN Document Server

    Pershin, Y V

    2013-01-01

    Although memristive devices with threshold voltages are the norm rather than the exception in experimentally realizable systems, their SPICE programming has not yet been suggested. Here, we show how to implement such systems in the SPICE environment. We expect this implementation to find widespread use in circuits design and testing.

  9. Trial intercountry shipment of irradiated spices

    International Nuclear Information System (INIS)

    An experiment has been carried out to evaluate the quality of irradiated spices packaged in some indigenous packaging materials. Spices used were whole nutmeg (myristica fragrans) and whole white pepper (piper nigrum). The spice samples were packaged in tin containers with or without oxygen absorber and in woven polypropylene (PP) bags, then irradiated at 5 kGy, and despatched from Jakarta to Wagenigen by sea-freight. The shipment was performed in small and commercial size packages. The results showed that irradiation treatment could effectively disinfest and decontaminate spices without altering their chemical composition and sensory properties. PP bags, particularly the one without inner liner, were unable to withstand rough handling and to prevent reinfestation during shipment. Tin containers were able to withstand rough handling and prevent reinfestation. The oxygen absorber used had no effect on microbial count and other parameters of the spices. (author)

  10. HERBE final safety report

    International Nuclear Information System (INIS)

    The Final safety report of HERBE system constructed at the RB reactor consists of 13 chapters, as follows. Chapter 0 includes a summary and the contents of the Final safety report, fundamental characteristics of the system and conclusion remarks, with the license agreement of the Safety Committee of the Boris Kidric Institute. Chapter 1 describes and analyzes the site of the HERBE system, including demography, topography, meteorology, hydrology, geology, seismicity, ecology. Chapter 3 covers technical characteristics of the system, Chapter 4 deals with safety analysis, Chapter 5 describes organisation of construction and preliminary operational testing of the system. Chapter 6 deals with organisation and program of test and regular operation, relevant procedures. Chapter 7 defines operational conditions and constraints, Chapter 8 and describe methods and means of radiation protection and radioactive materials management respectively. Chapter 10 contains a review of emergency plans, measures and procedures for nuclear accident protection. Chapters 11 and 12 are concerned with quality assurance program and physical protection of the HERBE system and related nuclear material

  11. Inhibition of methyleugenol bioactivation by the herb-based constituent nevadensin and prediction of possible in vivo consequences using physiologically based kinetic modeling.

    NARCIS (Netherlands)

    Al-Subeihi, A.A.; Alhusainy, W.; Paini, A.; Punt, A.; Vervoort, J.; Bladeren, van P.J.; Rietjens, I.M.C.M.

    2013-01-01

    Methyleugenol (ME) occurs naturally in a variety of spices, herbs, including basil, and their essential oils. ME induces hepatomas in rodent bioassays following its conversion to a DNA reactive metabolite. In the present study, the basil constituent nevadensin was shown to be able to inhibit SULT-me

  12. Microbiological Spoilage of Beverages

    Science.gov (United States)

    Lawlor, Kathleen A.; Schuman, James D.; Simpson, Peter G.; Taormina, Peter J.

    Commercially packaged, non-alcoholic, ready-to-drink (RTD) beverages comprise a diverse group of products, both carbonated (sparkling) and non-carbonated (still), that appeal to consumers of all ages and provide refreshment, hydration, energy, and nutrition at home and "on-the-go." Examples of such products include purified, mineral, and spring waters, flavored or enhanced waters, colas, fruit-flavored sodas, sports and energy drinks, fruit or vegetable juices, teas, coffees, smoothies, dairy and yogurt drinks, and fusion beverages (hybrid products that bridge multiple beverage categories).

  13. The impact of spices on vegetable consumption

    DEFF Research Database (Denmark)

    Li, Zhaoping; Krak, Michael; Zerlin, Alona;

    2015-01-01

    This pilot study was conducted to evaluate the impact of spices added to broccoli, cauliflower, and spinach on amount and rate of vegetable consumption. Twenty overweight subjects who routinely ate less than three daily servings of vegetables were recruited. On six occasions, subjects were assigned...... in random order to eat broccoli, cauliflower, or spinach with or without added spices. Dishes were placed on a modified Universal Eating Monitor (UEM) that recorded rate of eating (g/sec), duration of eating (min) and total amount consumed (g). Total intake and duration of eating were increased...... significantly for broccoli with spices compared to plain broccoli, but there was no significant difference for cauliflower or spinach. No significant differences were noted in any of the visual analog scale (VAS) responses. This study suggests that adding spices may increase vegetable intake, but more studies...

  14. Spices for Prevention and Treatment of Cancers

    Science.gov (United States)

    Zheng, Jie; Zhou, Yue; Li, Ya; Xu, Dong-Ping; Li, Sha; Li, Hua-Bin

    2016-01-01

    Spices have been widely used as food flavorings and folk medicines for thousands of years. Numerous studies have documented the antioxidant, anti-inflammatory and immunomodulatory effects of spices, which might be related to prevention and treatment of several cancers, including lung, liver, breast, stomach, colorectum, cervix, and prostate cancers. Several spices are potential sources for prevention and treatment of cancers, such as Curcuma longa (tumeric), Nigella sativa (black cumin), Zingiber officinale (ginger), Allium sativum (garlic), Crocus sativus (saffron), Piper nigrum (black pepper) and Capsicum annum (chili pepper), which contained several important bioactive compounds, such as curcumin, thymoquinone, piperine and capsaicin. The main mechanisms of action include inducing apoptosis, inhibiting proliferation, migration and invasion of tumors, and sensitizing tumors to radiotherapy and chemotherapy. This review summarized recent studies on some spices for prevention and treatment of cancers, and special attention was paid to bioactive components and mechanisms of action. PMID:27529277

  15. Spices for Prevention and Treatment of Cancers.

    Science.gov (United States)

    Zheng, Jie; Zhou, Yue; Li, Ya; Xu, Dong-Ping; Li, Sha; Li, Hua-Bin

    2016-01-01

    Spices have been widely used as food flavorings and folk medicines for thousands of years. Numerous studies have documented the antioxidant, anti-inflammatory and immunomodulatory effects of spices, which might be related to prevention and treatment of several cancers, including lung, liver, breast, stomach, colorectum, cervix, and prostate cancers. Several spices are potential sources for prevention and treatment of cancers, such as Curcuma longa (tumeric), Nigella sativa (black cumin), Zingiber officinale (ginger), Allium sativum (garlic), Crocus sativus (saffron), Piper nigrum (black pepper) and Capsicum annum (chili pepper), which contained several important bioactive compounds, such as curcumin, thymoquinone, piperine and capsaicin. The main mechanisms of action include inducing apoptosis, inhibiting proliferation, migration and invasion of tumors, and sensitizing tumors to radiotherapy and chemotherapy. This review summarized recent studies on some spices for prevention and treatment of cancers, and special attention was paid to bioactive components and mechanisms of action. PMID:27529277

  16. Spices for Prevention and Treatment of Cancers.

    Science.gov (United States)

    Zheng, Jie; Zhou, Yue; Li, Ya; Xu, Dong-Ping; Li, Sha; Li, Hua-Bin

    2016-08-12

    Spices have been widely used as food flavorings and folk medicines for thousands of years. Numerous studies have documented the antioxidant, anti-inflammatory and immunomodulatory effects of spices, which might be related to prevention and treatment of several cancers, including lung, liver, breast, stomach, colorectum, cervix, and prostate cancers. Several spices are potential sources for prevention and treatment of cancers, such as Curcuma longa (tumeric), Nigella sativa (black cumin), Zingiber officinale (ginger), Allium sativum (garlic), Crocus sativus (saffron), Piper nigrum (black pepper) and Capsicum annum (chili pepper), which contained several important bioactive compounds, such as curcumin, thymoquinone, piperine and capsaicin. The main mechanisms of action include inducing apoptosis, inhibiting proliferation, migration and invasion of tumors, and sensitizing tumors to radiotherapy and chemotherapy. This review summarized recent studies on some spices for prevention and treatment of cancers, and special attention was paid to bioactive components and mechanisms of action.

  17. Medieval European medicine and Asian spices.

    Science.gov (United States)

    Nam, Jong Kuk

    2014-08-01

    This article aimed to explain the reasons why Asian spices including pepper, ginger, and cinnamon were considered as special and valuable drugs with curative powers in the Medieval Europe. Among these spices, pepper was most widely and frequently used as medicine according to medieval medical textbooks. We analyzed three main pharmacology books written during the Middle Ages. One of the main reasons that oriental spices were widely used as medicine was due to the particular medieval medical system fundamentally based on the humoral theory invented by Hippocrates and Galen. This theory was modified by Arab physicians and imported to Europe during the Middle Ages. According to this theory, health is determined by the balance of the following four humors which compose the human body: blood, yellow bile, black bile, and phlegm. Each humor has its own qualities such as cold, hot, wet, and dry. Humoral imbalance was one of the main causes of disease, so it was important to have humoral equilibrium. Asian spices with hot and dry qualities were used to balance the cold and wet European diet. The analysis of several major medical textbooks of the Middle Ages proves that most of the oriental spices with hot and dry qualities were employed to cure diverse diseases, particularly those caused by coldness and humidity. However, it should be noted that the oriental spices were considered to be much more valuable and effective as medicines than the local medicinal ingredients, which were not only easily procured but also were relatively cheap. Europeans mystified oriental spices, with the belief that they have marvelous and mysterious healing powers. Such mystification was related to the terrestrial Paradise. They believed that the oriental spices were grown in Paradise which was located in the Far East and were brought to the Earthly world along the four rivers flowing from the Paradise.

  18. Medieval European medicine and Asian spices.

    Science.gov (United States)

    Nam, Jong Kuk

    2014-08-01

    This article aimed to explain the reasons why Asian spices including pepper, ginger, and cinnamon were considered as special and valuable drugs with curative powers in the Medieval Europe. Among these spices, pepper was most widely and frequently used as medicine according to medieval medical textbooks. We analyzed three main pharmacology books written during the Middle Ages. One of the main reasons that oriental spices were widely used as medicine was due to the particular medieval medical system fundamentally based on the humoral theory invented by Hippocrates and Galen. This theory was modified by Arab physicians and imported to Europe during the Middle Ages. According to this theory, health is determined by the balance of the following four humors which compose the human body: blood, yellow bile, black bile, and phlegm. Each humor has its own qualities such as cold, hot, wet, and dry. Humoral imbalance was one of the main causes of disease, so it was important to have humoral equilibrium. Asian spices with hot and dry qualities were used to balance the cold and wet European diet. The analysis of several major medical textbooks of the Middle Ages proves that most of the oriental spices with hot and dry qualities were employed to cure diverse diseases, particularly those caused by coldness and humidity. However, it should be noted that the oriental spices were considered to be much more valuable and effective as medicines than the local medicinal ingredients, which were not only easily procured but also were relatively cheap. Europeans mystified oriental spices, with the belief that they have marvelous and mysterious healing powers. Such mystification was related to the terrestrial Paradise. They believed that the oriental spices were grown in Paradise which was located in the Far East and were brought to the Earthly world along the four rivers flowing from the Paradise. PMID:25223223

  19. SAFETY TONIC (ENERGY) BEVERAGES

    OpenAIRE

    Kotova, T.; Razumov, A.; Sukhikh, A.; Polyakov, V.

    2015-01-01

    Volume growth of consumption of tonic (energy) beverages determines the necessity to study safety criteria of the components used in their manufacture, having a tonic effect. Relevancy of the study is stipulated by the fact, that for the first time biological safety of prolonged use of the main components of non-alcoholic tonic (energy) beverages is evaluated by identifying biomarkers damage of cell membranes and integral parameters of metabolism, the results of which are applicable to humans...

  20. ESR detection of free radicals in gamma irradiated spices and other foodstuffs

    Energy Technology Data Exchange (ETDEWEB)

    Pilbrow, J.R.; Troup, G.J.; Hutton, D.R. [Monash Univ., Clayton, VIC (Australia). Dept. of Physics; Hunter, C.R. [Monash Univ., Clayton, VIC (Australia). Dept. of Astronomy

    1996-12-31

    Irradiation of various food products, including vegetables, fruits, meats, seafoods, herbs, spices and seeds by appropriate doses of {gamma}-rays has for many years been suggested as a means of killing or sterilizing bacteria, viruses and pests and, therefore, as a means of preserving the foods. The position of food irradiation has been under review in Australia generally, through consumer organisations and by a Federal Government (House of Representatives) inquiry. From these reviews and inquiries, recommendations for irradiation, packaging, and labelling etc., are emerging with, for example, an NH and MRC recommended maximum dose of 10 kGy for Australia, with 6 kGy being a minimum dose for grains and spices. In early studies, electron spin resonance (ESR) spectroscopy was used to detect stable free radicals in bone and cuticle and it was demonstrated that {gamma}-irradiation breaks down proteins and DNA. Earlier studies suggested that induced free radical signals in spices rapidly decayed to negligible levels after three weeks, especially if some moisture was present. Although the members of the Monash group do not carry out research formally in the area of food technology, participation in the ADMIT program was appropriate given the availability of suitable ESR and {sup 137}Cs irradiation facilities and interest both politically and amongst consumer groups regarding food irradiation. (author).

  1. Herbs in exercise and sports

    Directory of Open Access Journals (Sweden)

    Chen Chee

    2012-03-01

    Full Text Available Abstract The use of herbs as ergogenic aids in exercise and sport is not novel. Ginseng, caffeine, ma huang (also called 'Chinese ephedra', ephedrine and a combination of both caffeine and ephedrine are the most popular herbs used in exercise and sports. It is believed that these herbs have an ergogenic effect and thus help to improve physical performance. Numerous studies have been conducted to investigate the effects of these herbs on exercise performance. Recently, researchers have also investigated the effects of Eurycoma longifolia Jack on endurance cycling and running performance. These investigators have reported no significant improvement in either cycling or running endurance after supplementation with this herb. As the number of studies in this area is still small, more studies should be conducted to evaluate and substantiate the effects of this herb on sports and exercise performance. For instance, future research on any herbs should take the following factors into consideration: dosage, supplementation period and a larger sample size.

  2. Warfarin interactions with medicinal herbs.

    Science.gov (United States)

    Milić, Natasa; Milosević, Natasa; Golocorbin Kon, Svetlana; Bozić, Teodora; Abenavoli, Ludovico; Borrelli, Francesca

    2014-08-01

    Recognition of the adverse effects of medicinal herbs is not routine and the reports on such effects are even less frequent in clinical practice. Potential herb-drug interactions are of a major safety concern, especially for drugs with narrow therapeutic indices like warfarin, which can lead to severe adverse reactions that are sometimes life-threatening. The interactions between warfarin and medicinal herbs described in the literature have been summarized in this paper relying on Medline database (via PubMed) using the key words: warfarin, herbal supplements and interactions. The references on the analyzed literature have been investigated in order to collect the existing data. The case reports with severe adverse effects such as spontaneous postoperative bleeding, formation of hematomas, hematemesis, melena, thrombosis, subarachnoid hemorrhage and/or subdural hematomas after concomitant use of warfarin and the medicinal herbs: Panax ginseng, Hypericum perforatum, Salvia milthiorizza, Gingko biloba, Serenoa repens, Angelica sinensis, Vaccinium species, Allium sativum, Zingiber officinale, Tanacetum parthenium, Lucium barbarum, Matricaria chamomilla, Boswellia serrata and Camellia sinensis have been estimated. Some of the interactions between warfarin and medicinal herbs have been well assessed proving that they are closely-dependent. The interactions between warfarin and medicinal herbs, not generally reported in previous reviews, are presented in our review. The health professionals who are involved in treating the patients are expected to be fully informed about the interactions between warfarin and medicinal herbs in order to minimize the health risks of the patients. PMID:25233607

  3. Beverages intake among preschool children

    OpenAIRE

    Kolman, Mojca

    2012-01-01

    In the thesis we dealt with the consumption of beverages among preschool children. The purpose was to research the children's habits related to beverage consumption, especially sugar-sweetened beverages. The theoretical part presents the development factors that affect the eating habits of children. It also presents various factors of environment and the composition as well as the quality of different kinds of beverages. We conducted a qualitative study involving in-depth interviews. We in...

  4. Trial intercountry shipment of irradiated spices

    International Nuclear Information System (INIS)

    The quality of irradiated whole nutmeg (Myristica fragrans) and whole white pepper (Piper nigrum) packaged in locally available material was evaluated. The spice samples were packaged in tin-containers or woven polypropylene (PP) bags, with or without oxygen absorber in the package, irradiated at 5 kGy, and shipped from Jakarta to Wageningen by sea-freight. The shipment was made in small and in commercial-size packages. Irradiation effectively disinfested and decontaminated spices without altering their chemical composition and sensory properties. (PP) bags, particularly those without an inner liner, did not withstand rough handling and did not prevent reinfestation during shipment. Tin containers did withstand rough handling and prevented re-infestation. The oxygen absorber had no effect on microbial count and the other parameters of the spices. (author). 22 refs, 12 tabs

  5. Herbs, Supplements and Alternative Medicines

    Science.gov (United States)

    ... Size: A A A Listen En Español Herbs, Supplements and Alternative Medicines It is best to get ... also more likely to use dietary supplements. Using Supplements Safely If you’re one of the many ...

  6. Sterilization of ground prepacked Indian spices by gamma irradiation

    International Nuclear Information System (INIS)

    A study assessed the efficacy of irradiation for disinfection of 4 prepacked ground dry Indian spices (chilli, coriander, pepper, and turmeric) that were found to be highly contaminated with bacteria and molds. A 10-kGy irradiation dose effectively killed these contaminants without altering spice quality. The irradiated spices retained their quality over a 6-month storage period

  7. Determination of volatiles produced during radiation processing in food and medicinal herbs

    International Nuclear Information System (INIS)

    In order to protect food from pathogenic microorganisms as well as to increase its shelf life while keeping sensorial properties (e.g. odor and taste), once the latter are one of the main properties required by spice buyers, it is necessary to analyze volatile formation from irradiation of medicinal and food herbs. The aim of the present study was to analyze volatile formation from Co irradiation of Laurus Cinnamomum, Piper Nigrum, Origanum Vulgare and Myristica Fragans. Possible changes on the odor of these herbs are evaluated by characterizing different radiation doses and effects on sensorial properties in order to allow better application of irradiation technology. l he samples have been irradiated in plastic packages by making use of a 60Co Gamma irradiator. Irradiation doses of 0, 5, 10, 15, 20 and 25kGy have been tested. For the analysis of the samples, SPME has been applied, while for the analysis of volatile compounds, CG/MS. Spice irradiation has promoted mostly decrease in volatile compounds when doses of 5, 10, 15, 20 and 25kGy were used. For Laurus cinnamomum, the irradiation decreased volatile by nearly 56% and 89.5% respectively, comparing to volatile from a sample which has not been previously irradiated. Differently from other spices analyzed, irradiation on Myristica Fragans has increased volatile compounds except for 4-terpineol. The miristicine (toxic substance when in large quantities, commonly mentioned as narcotic) has increased by nearly 80%. For Origanum Vulgare and Piper Nigrum, significant decrease in volatile compounds have been found, mainly when it comes to 25 kGy irradiation. In general, results indicate loss of sensorial quality of spices. (author)

  8. FDSAC-SPICE: fault diagnosis software for analog circuit based on SPICE simulation

    Science.gov (United States)

    Cao, Yiqin; Cen, Zhao-Hui; Wei, Jiao-Long

    2009-12-01

    This paper presents a novel fault diagnosis software (called FDSAC-SPICE) based on SPICE simulator for analog circuits. Four important techniques in AFDS-SPICE, including visual user-interface(VUI), component modeling and fault modeling (CMFM), fault injection and fault simulation (FIFS), fault dictionary and fault diagnosis (FDFD), greatly increase design-for-test and diagnosis efficiency of analog circuit by building a fault modeling-injection-simulationdiagnosis environment to get prior fault knowledge of target circuit. AFDS-SPICE also generates accurate fault coverage statistics that are tied to the circuit specifications. With employing a dictionary diagnosis method based on node-signalcharacters and regular BPNN algorithm, more accurate and effective diagnosis results are available for analog circuit with tolerance.

  9. Experience with spice teaching power electronics

    DEFF Research Database (Denmark)

    Munk-Nielsen, Stig

    2009-01-01

    A free Spice version allowing general circuit simulation is used teaching power electronics. There is no lock on the circuit size, stabile and user friendly operation is experienced. A collection of transformer, converter and drive system models are implemented to investigate the usability...... of the programme in high power electronics....

  10. Zhangcha Duck (Spiced and Smoked Duck)

    Institute of Scientific and Technical Information of China (English)

    2000-01-01

    Preparation: Buy a ready cooked Zhangcha Duck—a kind of duck stewed in sugar, spiced with tea leaves and smoked, which can be bought at the takeout departments of many Chinese restaurants. Bring the duck home and fry in oil until the skin is crisp. Slice thickly and serve with steamed bread, sliced

  11. Identification of ethylene oxide in herbs, spices and other dried vegetables imported into Italy.

    Science.gov (United States)

    Bononi, Monica; Quaglia, Giancarlo; Tateo, Fernando

    2014-01-01

    Gas chromatography-mass spectrometry was used to analyse ethylene oxide (EO) in 63 samples of dried vegetable materials for food use derived from import commodities and subjected to quality control for three food-transformation industries. EO residues were quantified through the determination of ethylene chlorohydrin (ECH). About 29% of the samples analysed contained more than 0.3 mg kg(-1) of EO. Thus, this specific analytical control limited to 20% of import aromatic matters needs to be increased. This paper demonstrates the importance of this specific control considering the banned use of microbial decontamination EO treatment in the European Union.

  12. NUTRITIONAL ASPECTS OF FOUR COMMON SPICES USED IN DENTISTRY

    Directory of Open Access Journals (Sweden)

    Ranjan Katyal

    2015-01-01

    Full Text Available Spices are used for aroma, flavor, colour and preservation of foodstuff. Spices may be derived from many parts of the plant viz bark, buds, flowers, fruits, leaves, rhizomes, roots, seeds and the entire plant. Spices are frequently desiccated, dehydrated, processed or distilled to prepare extracts such as essential oils from the raw spice material. These processing techniques may hamper the nutritional aspect of these spices. Moreover, the pharmacological activity of these spices is also altered by these processing methods. Better nutritional prospect of any natural product helps in proper growth of gums in case of dentistry. The current review tries to focus on the nutritional aspects of four common spices used in dentistry.

  13. A comprehensive strategy to detect the fraudulent adulteration of herbs: The oregano approach.

    Science.gov (United States)

    Black, Connor; Haughey, Simon A; Chevallier, Olivier P; Galvin-King, Pamela; Elliott, Christopher T

    2016-11-01

    Fraud in the global food supply chain is becoming increasingly common due to the huge profits associated with this type of criminal activity. Food commodities and ingredients that are expensive and are part of complex supply chains are particularly vulnerable. Both herbs and spices fit these criteria perfectly and yet strategies to detect fraudulent adulteration are still far from robust. An FT-IR screening method coupled to data analysis using chemometrics and a second method using LC-HRMS were developed, with the latter detecting commonly used adulterants by biomarker identification. The two tier testing strategy was applied to 78 samples obtained from a variety of retail and on-line sources. There was 100% agreement between the two tests that over 24% of all samples tested had some form of adulterants present. The innovative strategy devised could potentially be used for testing the global supply chains for fraud in many different forms of herbs. PMID:27211681

  14. Drugs, Herbs and Supplements: MedlinePlus

    Science.gov (United States)

    ... https://medlineplus.gov/druginformation.html Drugs, Herbs and Supplements To use the sharing features on this page, ... included in drug packages, see DailyMed . Herbs and Supplements Browse dietary supplements and herbal remedies to learn ...

  15. SPICE ROUTE: LOGISTIC JOURNEY OF SPICES IN RETAIL SUPPLY CHAIN PERSPECTIVE

    Directory of Open Access Journals (Sweden)

    Paulrajan Rajkumar

    2012-06-01

    Full Text Available The aim of this paper is to report the findings of the study of the routes and the distance traveled by spices from the farming location to the consumer in traditional and organised retailing. This research study is primarily exploratory in nature, and the research instruments include interviews and survey through questionnaires with players in the spice supply chain. The study is to track the spice routes by the retailers for assessing the current state of the supply chain management practices, and evaluate ‘food mileage’ clocked by them. ‘Food miles’ is a relatively recent concept in retailing and result of this study reveals that significant increase in food miles in the case of organised retailers. Longer food miles of spices are an indicator of the shift towards organised retailing. The speed at which spices reach their destination as well as the time taken between any two points was not observed. This is the limitation of this study, and also the scope for further research. The research study is not aimed at finding the factors related to the food mileage.

  16. Thermoluminescent dust for identification of irradiated spices

    Energy Technology Data Exchange (ETDEWEB)

    Goeksu, H.Y.; Regulla, D.F.; Hietel, B.; Popp, G. (Gesellschaft fuer Strahlen- und Umweltforschung mbH Muenchen, Neuherberg (Germany, F.R.))

    1990-01-01

    It is shown that most of the natural products contain minute amounts of wind blown or intruding dust which can be separated and used to identify irradiated spices by measuring its thermoluminescence (TL). The method has several advantages over the use of the whole grains of spices. There is no spurious signal due to oxidation of the organic components, therefore the samples can be heated to higher temperatures at which more stable TL peaks are accessible. As a consequence, the method provides (1) high reliability in identification, (2) an access to a quantitative assessment of the administered dose even after some years, (3) determination of the time elapsed between the food irradiation and the TL readout. Thermoluminescent dust obtained from cumin, green pepper, sage, rosemary, mugwort, lovage, thyme, dill weed, oregano, savory, marjoram and basil is investigated. (author).

  17. Turmeric (Curcuma longa L.: A promising spice for phytochemical and pharmacological activities

    Directory of Open Access Journals (Sweden)

    Deepika Yadav

    2013-01-01

    Full Text Available Turmeric (Curcuma longa is a small rhizomatous perennial herb belonging to Zingiberaceae family originating from South-Eastern Asia, most probably from India. The plant produces fleshy rhizomes of bright yellow to orange colour in its root system, which are the source of the commercially available spice turmeric. In the form of root powder, turmeric is used for its flavouring properties as a spice, food preservative and food-colouring agent. Turmeric has a long history of use in Ayurvedic medicine as it is credited with a variety of important beneficial properties. Turmeric constituents include the three curcuminoids: Curcumin (diferuloylmethane; the primary constituent and the one responsible for its vibrant yellow colour, demethoxycurcumin and bisdemethoxycurcumin, as well as volatile oils (tumerone, atlantone and zingiberone, sugars, proteins and resins. Several studies using the modern techniques have authenticated turmeric used as anti-inflammatory, antimicrobial, anti-fertility, anticancer, anti-diabetic, antioxidant, hypolipidemic, anti-venom, anti hepato-toxic, nephroprotective, anticoagulant, etc., Most importantly, the plant has shown to possess anti HIV activity which could be of great value to combat AIDS particularly in third world countries. In this present work, we make an overview of the phytochemistry and pharmacological activities of turmeric, showing its importance.

  18. Spice : a circuit circulation program for physiologists

    OpenAIRE

    Cruiziat, P.; Thomas, R.

    1988-01-01

    This article presents a program named SPICE for simulation in plant physiology. It was originally developed to simulate electric and electronic circuits. For several years it has now been also used in various fields of human and animal physiology (classical physiology, membrane biophysics, pharmacokinetics...). After a short description of SPICE’s main features and capabilities, 3 simple illustrative examples are given : a whole plant water flow model, a coupling fluxes of water and solut...

  19. A Simplified Spice Model for IGBT

    OpenAIRE

    Haddi, A.; Maouad, A.; Elmazria, O.; Hoffmann, A; Charles, J. P.

    1998-01-01

    A simplified IGBT (Insulated Gate Bipolar Transistor) SPICE macromodel, based on its equivalent circuit, is proposed. This macromodel is provided to simulate various mechanisms governing the behavior of the IGBT, and it takes into account specific phenomena limiting its SOA (Safe Operating Area), such as forward and reverse biased SOA, as well as latch-up. The validity of this model is confirmed by comparison between simulation and experimental results as well as the data sheet...

  20. Substitution of sugar-sweetened beverages with other beverage alternatives

    DEFF Research Database (Denmark)

    Zheng, Miaobing; Allman-Farinelli, Margaret; Heitmann, Berit Lilienthal;

    2015-01-01

    outcomes, and which beverage alternative is the best choice. CONCLUSIONS: Although studies on this topic are sparse, the available evidence suggests a potential beneficial effect on body weight outcomes when SSBs are replaced by water or low-calorie beverages. Further studies in this area are warranted...

  1. On the Electrical and Magnetic Properties of some Indian Spices

    CERN Document Server

    Baby, Samson K

    2010-01-01

    We have made experimental measurements of electrical conductivity, pH and relative magnetic susceptibility of the aqueous solutions of 24 indian spices. The measured values of electrical conductance of these spices are found to be linearly related to their ash content and bulk calorific values reported in literature. The physiological relevance of the pH and diamagnetic susceptibility of spices when consumed as food or medicine will be also discussed.

  2. Detection of irradiated spices by different physical techniques

    Energy Technology Data Exchange (ETDEWEB)

    Chabane, S. [Laboratoire de Recherche sur la Qualite des Aliments, LARQUA, CEA/DSV/DEVM, Faculte de Saint-Jerome, Marseille (France); Pouliquen-Sonaglia, I. [Laboratoire de Methodologie de la Recherche Experimentale, LMRE, Faculte de Saint-Jerome, Marseille (France); Raffi, J. [Laboratoire de Recherche sur la Qualite des Aliments, LARQUA, CEA/DSV/DEVM, Faculte de Saint-Jerome, Marseille (France)

    2001-02-01

    We used thermoluminescence, electron spin resonance, and viscosimetric measurements to establish whether or not a spice had been irradiated. Thermoluminescence, using the 1788 EN official protocol with an alternative method for the extraction of mineral impurities, led to proof of irradiation or proof of no treatment. Electron spin resonance led to different spectrum shapes depending on the chemical composition of the spices; ESR could only be used as proof of irradiation up to several weeks after irradiation, and only for some spices. Viscosimetric measurements carried out on spice suspensions led to a presumption of treatment (or of no treatment) and possibly to of of irradiation. (author)

  3. Sterilization of ground spices by electron beams irradiation

    Energy Technology Data Exchange (ETDEWEB)

    Hashigiwa, Masayuki; Nakachi, Ayako; Kobayashi, Hiroshi [K. Kobayashi and Co., Ltd., Kako, Hyogo (Japan)

    1999-09-01

    Each ground spice (Black Pepper, Turmeric, Ginger, Paprika and Basil), which was packaged into polyethylene film, was irradiated by electron beams at 5 different levels: 2, 4, 6, 8 and 10 kGy. Bacteriological tests for total bacterial count were carried out on spices before and after irradiation, but the tests for microfiora were carried out only before irradiation. Total bacterial count decreased in proportion to the level of electron beams. But the decreasing rate for Turmeric, Ginger and Basil was lower compared with that of other spices. The reason seems that rate of contamination by B. pumilus, which is thought as radiation resistant bacteria, was higher on these spices. (author)

  4. Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.

    Science.gov (United States)

    Bhardwaj, Raju Lal; Pandey, Shruti

    2011-07-01

    The post-harvest shelf life of maximum of fruits and vegetables is very limited due to their perishable nature. In India more then 20-25 percent of fruits and vegetables are spoiled before utilization. Despite being the world's second largest producer of fruits and vegetables, in India only 1.5 percent of the total fruits and vegetables produced are processed. Maximum amounts of fruit and vegetable juices turn bitter after extraction due to conversion of chemical compounds. In spite of being under utilized, the utilization of highly nutritive fruits and vegetables is very limited due to high acidity, astringency, bitterness, and some other factors. While improving flavor, palatability, and nutritive and medicinal value of various fruit juices such as aonla, mango, papaya, pineapple, citrus, ber, pear, apple, watermelon, and vegetables including bottle gourd, carrot, beet root, bitter gourd, medicinal plants like aloe vera and spices can also be used for juice blending. All these natural products are valued very highly for their refreshing juice, nutritional value, pleasant flavor, and medicinal properties. Fruits and vegetables are also a rich source of sugars, vitamins, and minerals. However, some fruits and vegetables have an off flavor and bitterness although they are an excellent source of vitamins, enzymes, and minerals. Therefore, blending of two or more fruit and vegetable juices with spices extract for the preparation of nutritive ready-to-serve (RTS), beverages is thought to be a convenient and economic alternative for utilization of these fruits and vegetables. Moreover, one could think of a new product development through blending in the form of a natural health drink, which may also serve as an appetizer. The present review focuses on the blending of fruits, under-utilized fruits, vegetables, medicinal plants, and spices in appropriate proportions for the preparation of natural fruit and vegetable based nutritive beverages.

  5. Juice blends--a way of utilization of under-utilized fruits, vegetables, and spices: a review.

    Science.gov (United States)

    Bhardwaj, Raju Lal; Pandey, Shruti

    2011-07-01

    The post-harvest shelf life of maximum of fruits and vegetables is very limited due to their perishable nature. In India more then 20-25 percent of fruits and vegetables are spoiled before utilization. Despite being the world's second largest producer of fruits and vegetables, in India only 1.5 percent of the total fruits and vegetables produced are processed. Maximum amounts of fruit and vegetable juices turn bitter after extraction due to conversion of chemical compounds. In spite of being under utilized, the utilization of highly nutritive fruits and vegetables is very limited due to high acidity, astringency, bitterness, and some other factors. While improving flavor, palatability, and nutritive and medicinal value of various fruit juices such as aonla, mango, papaya, pineapple, citrus, ber, pear, apple, watermelon, and vegetables including bottle gourd, carrot, beet root, bitter gourd, medicinal plants like aloe vera and spices can also be used for juice blending. All these natural products are valued very highly for their refreshing juice, nutritional value, pleasant flavor, and medicinal properties. Fruits and vegetables are also a rich source of sugars, vitamins, and minerals. However, some fruits and vegetables have an off flavor and bitterness although they are an excellent source of vitamins, enzymes, and minerals. Therefore, blending of two or more fruit and vegetable juices with spices extract for the preparation of nutritive ready-to-serve (RTS), beverages is thought to be a convenient and economic alternative for utilization of these fruits and vegetables. Moreover, one could think of a new product development through blending in the form of a natural health drink, which may also serve as an appetizer. The present review focuses on the blending of fruits, under-utilized fruits, vegetables, medicinal plants, and spices in appropriate proportions for the preparation of natural fruit and vegetable based nutritive beverages. PMID:21929332

  6. POTENTIAL OF HERBS AS COSMACEUTICALS

    OpenAIRE

    Jain Amit; Dubey Subodh; Gupta Alka; Kannojia Pushpendra; Tomar Vivek

    2010-01-01

    Cosmetology, the science of alteration of appearance, has been practiced since primordial times. In India, the concept of using herbs for beautification finds its origin in traditional medicine literature like Ayurveda.The association between Ayurveda, anti-aging and cosmeceuticals is gaining importance in the beauty, health and wellness sector. Ayurvedic cosmeceuticals date back to the Indus Valley Civilization. Modern research trends mainly revolve around principles of anti-aging activity d...

  7. Presence of moulds and mycotoxins in spices

    Directory of Open Access Journals (Sweden)

    Karan Dragica D.

    2005-01-01

    Full Text Available In this paper there are presented the results of mycologic and mycotoxicologic analysis of seven spices which are being used for production of meat products. Using standard mycologic methods, in all the tested samples, we noticed a presence of moulds. By quality and quantity, most represented are genera: Aspergillus and Penicillium. With smaller occurrence there are presented genera: Rhizopus, Mucor, Paecylomyces and Absydia. Mycotoxins - ochratoxin, aflatoxins and zearalenon, are detected in samples of ground white pepper, ginger, cloves and ground caraway.

  8. Modelling the pulse transformer in SPICE

    Science.gov (United States)

    Godlewska, Malgorzata; Górecki, Krzysztof; Górski, Krzysztof

    2016-01-01

    The paper is devoted to modelling pulse transformers in SPICE. It shows the character of the selected models of this element, points out their advantages and disadvantages, and presents the results of experimental verification of the considered models. These models are characterized by varying degrees of complexity - from linearly coupled linear coils to nonlinear electrothermal models. The study was conducted for transformer with ring cores made of a variety of ferromagnetic materials, while exciting the sinusoidal signal of a frequency 100 kHz and different values of load resistance. The transformers operating conditions under which the considered models ensure the acceptable accuracy of calculations are indicated.

  9. The SPICE Center at Bluefield State College. Final Report.

    Science.gov (United States)

    Roberts, David Harrill

    The writing center at Bluefield State College (West Virginia) is called the SPICE Center, SPICE being an acronym for Self Paced Instruction for Competency in English. In addition to emphasizing skill acquisition and flexibility, it stresses face-to-face evaluation of written work, and places heavy emphasis on writing as process instead of writing…

  10. A Study on Spice Usage Habits of Women

    Directory of Open Access Journals (Sweden)

    Yasemin Demircioglu

    2007-06-01

    Full Text Available This study has been carried out on the total of 662 women to determine their habits on the use of spices. The results indicated that 94.6% of women use spices at their home. When they cook meal, they generally use black pepper, red pepper flakes, pepper mint, oregano, red pepper and cumin. Sage, peppers mint and oregano are the most used spices for herbal therapy. Most of the women buy their spices on supermarket in wrapped products (67.1%, look the production and expiration dates of spices products (44.3%, keep them in colorless glass jar (63.6%, never consume expired date spices (88.8% and add spices to meal with a spoon that they use during meal preparation (48.2%. According to the results, the consumers should buy spices in a wrapped product with production and expiration dates from reliable companies. Morover, they must be kept from light, air, moisture and temperature and they must be kept in covered and dark-color glass jars and in cool places. [TAF Prev Med Bull 2007; 6(3.000: 161-168

  11. Mutagenicity of alcoholic beverages.

    Science.gov (United States)

    Nagao, M; Takahashi, Y; Wakabayashi, K; Sugimura, T

    1981-02-01

    The mutagenicities of evaporated residues of alcoholic beverages were tested by the Ames method with the modification of pre-incubation, by using Salmonella typhimurium TA100 and TA98. 12 of 13 brands of whisky were mutagenic to TA100 without S9 mix. Addition of S9 mix decreased or abolished these mutagenicities. 5 brands of brandy and 1 apple brandy were tested, and all showed a similar type of mutagenicity to that of whisky. A fraction of brand-K whisky, containing a major mutagen(s), eluted from XAD-2 column with water, gave 3800 revertants of TA100 per plate at a dose equivalent to 10 ml of whisky. PMID:7012607

  12. Tasty Business, Wine & Beverage

    Institute of Scientific and Technical Information of China (English)

    2009-01-01

    @@ Shanghai Waigaoqiao Free Trade Zone attracts many companies to settle down,and China International Exhibition and Trading Center of Wine & Beverage is one of them.It is said that when the first bunch of grapes fell down on the soil,it was the beginning of the art of winemaking.The win is not only the symbol of culture,history,trade,religion,art,etc.,but also one part or one style of our real life.When the technology has shortened the distance of the world,then wine,an important part of the trade in the past,today,or the future,becomes more and more international.

  13. SPectrometer for Internal Conversion Electrons (SPICE) at TRIUMF-ISAC

    Science.gov (United States)

    Smallcombe, J.; Moukaddam, M.; Evitts, L. J.; Garnsworthy, A. B.; Hallam, S.; Andreoiu, C.; Ball, G. C.; Bolton, C.; Caballero-Folch, R.; Constable, M.; Cross, D. S.; Garrett, P. E.; Hackman, G.; Henderson, J.; Henderson, R.; Ketelhut, S.; Kruecken, R.; Kurchaninov, L.; Park, J.; Pore, J. L.; Rand, E. T.; Ruotsalainen, P.; Smith, J. K.; Svensson, C. E.; Williams, M.

    2016-09-01

    A new ancillary detector, SPICE (SPectrometer for Internal Conversion Electrons) has been constructed and recently commissioned for use with radioactive ion beams at the TRIUMF-ISAC II facility. SPICE is designed to be operated in conjunction with the TIGRESS High-Purity Germanium (HPGe) spectrometer to perform combined in-beam γ-ray and internal-conversion-electron spectroscopy. The main feature of SPICE is high effciency over a wide range of electron energies from 100 to 3500 keV, with an effective reduction of beam-induced backgrounds. SPICE will be a powerful tool to measure conversion coeffcients and E0 transitions in atomic nuclei. A recent in-beam commissioning experiment demonstrates the effectiveness of the basic design concept of SPICE in background suppression.

  14. Clove (Syzygium aromaticum: a precious spice

    Directory of Open Access Journals (Sweden)

    Diego Francisco Cortés-Rojas

    2014-02-01

    Full Text Available Clove (Syzygium aromaticum is one of the most valuable spices that has been used for centuries as food preservative and for many medicinal purposes. Clove is native of Indonesia but nowadays is cultured in several parts of the world including Brazil in the state of Bahia. This plant represents one of the richest source of phenolic compounds such as eugenol, eugenol acetate and gallic acid and posses great potential for pharmaceutical, cosmetic, food and agricultural applications. This review includes the main studies reporting the biological activities of clove and eugenol. The antioxidant and antimicrobial activity of clove is higher than many fruits, vegetables and other spices and should deserve special attention. A new application of clove as larvicidal agent is an interesting strategy to combat dengue which is a serious health problem in Brazil and other tropical countries. Pharmacokinetics and toxicological studies were also mentioned. The different studies reviewed in this work confirm the traditional use of clove as food preservative and medicinal plant standing out the importance of this plant for different applications.

  15. Improved SPICE electrical model of silicon photomultipliers

    Energy Technology Data Exchange (ETDEWEB)

    Marano, D., E-mail: davide.marano@oact.inaf.it [INAF, Osservatorio Astrofisico di Catania, Via S. Sofia 78, I-95123 Catania (Italy); Bonanno, G.; Belluso, M.; Billotta, S.; Grillo, A.; Garozzo, S.; Romeo, G. [INAF, Osservatorio Astrofisico di Catania, Via S. Sofia 78, I-95123 Catania (Italy); Catalano, O.; La Rosa, G.; Sottile, G.; Impiombato, D.; Giarrusso, S. [INAF, Istituto di Astrofisica Spaziale e Fisica Cosmica di Palermo, Via U. La Malfa 153, I-90146 Palermo (Italy)

    2013-10-21

    The present work introduces an improved SPICE equivalent electrical model of silicon photomultiplier (SiPM) detectors, in order to simulate and predict their transient response to avalanche triggering events. In particular, the developed circuit model provides a careful investigation of the magnitude and timing of the read-out signals and can therefore be exploited to perform reliable circuit-level simulations. The adopted modeling approach is strictly related to the physics of each basic microcell constituting the SiPM device, and allows the avalanche timing as well as the photodiode current and voltage to be accurately simulated. Predictive capabilities of the proposed model are demonstrated by means of experimental measurements on a real SiPM detector. Simulated and measured pulses are found to be in good agreement with the expected results. -- Highlights: • An improved SPICE electrical model of silicon photomultipliers is proposed. • The developed model provides a truthful representation of the physics of the device. • An accurate charge collection as a function of the overvoltage is achieved. • The adopted electrical model allows reliable circuit-level simulations to be performed. • Predictive capabilities of the adopted model are experimentally demonstrated.

  16. Yerba mate (Ilex paraguariensis St. Hill.)-based beverages: How successive extraction influences the extract composition and its capacity to chelate iron and scavenge free radicals.

    Science.gov (United States)

    Colpo, Ana C; Rosa, Hemerson; Lima, Maria Eduarda; Pazzini, Camila Eliza F; de Camargo, Vanessa B; Bassante, Felipa E M; Puntel, Robson; Ávila, Daiana Silva; Mendez, Andreas; Folmer, Vanderlei

    2016-10-15

    Chimarrão or mate is a popular beverage from South America that is drank with successive infusions. Although yerba mate extracts have been widely studied, few studies have described the extract contents in beverages. Using yerba mate samples from Brazil, Argentina, and Uruguay, we examined the extract chromatographic profiles, total polyphenol content and their capacities to chelate iron. In addition, we analyzed antioxidant activity by examining the ability of the extracts to scavenge DPPH and NO. Our results showed that the amount of extracted compound was highest in yerba mate extract from Uruguay, followed by Argentina, then Brazil. Herbs from all three areas had a significant capacity to inhibit DPPH and NO free radicals. The Brazilian and Uruguayan herbs had an 80% iron chelation capacity (pchelation capacity of the Argentinean herb was lower but still significant (p⩽0.05). We conclude that the compound concentration decreases with successive extractions, while the antioxidant capacity is maintained at significant levels.

  17. PECTIN BEVERAGES WITH PROBIOTIC CHARACTERISTICS

    OpenAIRE

    Ogneva O. A.; Donchenko L. V.

    2015-01-01

    The impact of pectins and its concentration on probiotic characteristics of the beverages has been studied for developing the formulation and technology of pectin beverages. Samples of sour-milk products with dry pectin (Unipectin OB 700) and liquid one (pectin apple extract is produced by SunLand) was made. Sour milk microorganisms and bifidobacteria content were defined. High sour milk microorganisms and bifidobacteria content as well as high rate in souring were revealed in the preparatory...

  18. A Rapid Beverage Intake Questionnaire Can Detect Changes in Beverage Intake

    OpenAIRE

    Hedrick, Valisa E.; Comber, Dana L.; Ferguson, Katherine E.; Estabrooks, Paul A.; Savla, Jyoti; Dietrich, Andrea M.; Serrano, Elena; Davy, Brenda M.

    2012-01-01

    Attention on beverage intake, specifically sugar-sweetened beverages (SSB), has increased in recent years. A brief valid, reliable and sensitive assessment tool for quantifying beverage consumption and determining its influence on weight status could help to advance research on this topic. The valid and reliable 15-item beverage questionnaire (BEVQ-15) estimates mean daily intake of water, SSB and total beverages (g, kcal) across multiple beverage categories. Objective: to determine the abili...

  19. Elaboration of garlic and salt spice with reduced sodium intake

    Directory of Open Access Journals (Sweden)

    JÉSSICA F. RODRIGUES

    2014-12-01

    Full Text Available Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1 were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3 were better accepted in comparison to the traditional seasoning (F1. Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.

  20. Elaboration of garlic and salt spice with reduced sodium intake.

    Science.gov (United States)

    Rodrigues, Jéssica F; Junqueira, Gabriela; Gonçalves, Carla S; Carneiro, João D S; Pinheiro, Ana Carla M; Nunes, Cleiton A

    2014-12-01

    Garlic and salt spice is widely used in Brazilian cookery, but it has a high sodium content; as high sodium intake has been strongly correlated to the incidence of chronic diseases. This study aimed to develop a garlic and salt spice with reduced sodium intake. Sensory evaluation was conducted by applying the spices to cooked rice. First, the optimal concentration of spice added during rice preparation was determined. Subsequently, seasonings (3:1) were prepared containing 0%, 50% and 25% less NaCl using a mixture of salts consisting of KCl and monosodium glutamate; a seasoning with a 0% NaCl reduction was established as a control. Three formulations of rice with different spices were assessed according to sensory testing acceptance, time-intensity and temporal domain of sensations. The proportions of salts used in the garlic and salt spice did not generate a strange or bad taste in the products; instead, the mixtures were less salty. However, the seasonings with lower sodium levels (F2 and F3) were better accepted in comparison to the traditional seasoning (F1). Therefore, a mixture of NaCl, KCl and monosodium glutamate is a viable alternative to develop a garlic and salt spice with reduced sodium intake.

  1. SPICE Supports Planetary Science Observation Geometry

    Science.gov (United States)

    Hall Acton, Charles; Bachman, Nathaniel J.; Semenov, Boris V.; Wright, Edward D.

    2015-11-01

    "SPICE" is an information system, comprising both data and software, providing scientists with the observation geometry needed to plan observations from instruments aboard robotic spacecraft, and to subsequently help in analyzing the data returned from those observations. The SPICE system has been used on the majority of worldwide planetary exploration missions since the time of NASA's Galileo mission to Jupiter. Along with its "free" price tag, portability and the absence of licensing and export restrictions, its stable, enduring qualities help make it a popular choice. But stability does not imply rigidity-improvements and new capabilities are regularly added. This poster highlights recent additions that could be of interest to planetary scientists.Geometry Finder allows one to find all the times or time intervals when a particular geometric condition exists (e.g. occultation) or when a particular geometric parameter is within a given range or has reached a maximum or minimum.Digital Shape Kernel (DSK) provides means to compute observation geometry using accurately modeled target bodies: a tessellated plate model for irregular bodies and a digital elevation model for large, regular bodies.WebGeocalc (WGC) provides a graphical user interface (GUI) to a SPICE "geometry engine" installed at a mission operations facility, such as the one operated by NAIF. A WGC user need have only a computer with a web browser to access this geometry engine. Using traditional GUI widgets-drop-down menus, check boxes, radio buttons and fill-in boxes-the user inputs the data to be used, the kind of calculation wanted, and the details of that calculation. The WGC server makes the specified calculations and returns results to the user's browser.Cosmographia is a mission visualization program. This tool provides 3D visualization of solar system (target) bodies, spacecraft trajectory and orientation, instrument field-of-view "cones" and footprints, and more.The research described in this

  2. Beneficial Effects of Spices in Food Preservation and Safety

    Science.gov (United States)

    Gottardi, Davide; Bukvicki, Danka; Prasad, Sahdeo; Tyagi, Amit K.

    2016-01-01

    Spices have been used since ancient times. Although they have been employed mainly as flavoring and coloring agents, their role in food safety and preservation have also been studied in vitro and in vivo. Spices have exhibited numerous health benefits in preventing and treating a wide variety of diseases such as cancer, aging, metabolic, neurological, cardiovascular, and inflammatory diseases. The present review aims to provide a comprehensive summary of the most relevant and recent findings on spices and their active compounds in terms of targets and mode of action; in particular, their potential use in food preservation and enhancement of shelf life as a natural bioingredient. PMID:27708620

  3. [Detection of enzyme activity in decontaminated spices in industrial use].

    Science.gov (United States)

    Müller, R; Theobald, R

    1995-03-01

    A range of decontaminated species of industrial use have been examined for their enzymes (catalase, peroxidase, amylase, lipase activity). The genuine enzymes remain fully active in irradiated spices, whereas the microbial load is clearly reduced. In contrast steam treated spices no longer demonstrate enzyme activities. Steam treatment offers e.g. black pepper without lipase activity, which can no longer cause fat deterioration. Low microbial load in combination with clearly detectable enzyme activity in spices is an indication for irradiation, whereas, reduced microbial contamination combined with enzyme inactivation indicate steam treatment of raw material.

  4. Improved SPICE electrical model of silicon photomultipliers

    Science.gov (United States)

    Marano, D.; Bonanno, G.; Belluso, M.; Billotta, S.; Grillo, A.; Garozzo, S.; Romeo, G.; Catalano, O.; La Rosa, G.; Sottile, G.; Impiombato, D.; Giarrusso, S.

    2013-10-01

    The present work introduces an improved SPICE equivalent electrical model of silicon photomultiplier (SiPM) detectors, in order to simulate and predict their transient response to avalanche triggering events. In particular, the developed circuit model provides a careful investigation of the magnitude and timing of the read-out signals and can therefore be exploited to perform reliable circuit-level simulations. The adopted modeling approach is strictly related to the physics of each basic microcell constituting the SiPM device, and allows the avalanche timing as well as the photodiode current and voltage to be accurately simulated. Predictive capabilities of the proposed model are demonstrated by means of experimental measurements on a real SiPM detector. Simulated and measured pulses are found to be in good agreement with the expected results.

  5. PECTIN BEVERAGES WITH PROBIOTIC CHARACTERISTICS

    Directory of Open Access Journals (Sweden)

    Ogneva O. A.

    2015-03-01

    Full Text Available The impact of pectins and its concentration on probiotic characteristics of the beverages has been studied for developing the formulation and technology of pectin beverages. Samples of sour-milk products with dry pectin (Unipectin OB 700 and liquid one (pectin apple extract is produced by SunLand was made. Sour milk microorganisms and bifidobacteria content were defined. High sour milk microorganisms and bifidobacteria content as well as high rate in souring were revealed in the preparatory samples. However, liquid pectin is easier in use. Consequently, the formulation of pectin extract beverages was developed and optimized by using Mathematical Modeling. The samples of beverages were produced and their quality characteristics were evaluated. An optimal fruit/vegetable fillers / whey ration was defined to get the product which combined balanced micronutrient composition, its functional activities and gustatory qualities. For that a three-factor simplex-centroid design was used. The samples produced according to the design matrix were tasted and evaluated by color, flavor, aroma and consistency according to the ten score points scale. The findings were processed with statistical and graphical analysis. The last one used the construction of ternary graphs with the help of «Statistica 7,0» program that allowed to define the most acceptable ranges of fruit/vegetable fillers / whey components in the beverages: fruit juice – 4-16%; pumpkin juice-4-16%; whey -4%. Chemical composition, organoleptical indicators and physicochemical parameters of ready-to drink beverages were examined. As a result, these beverages have been recommended for school feeding as the source of dietary fiber, minerals and vitamins

  6. Chinese medicinal herbs for chronic hepatitis B

    DEFF Research Database (Denmark)

    Liu, J; McIntosh, H; Lin, Haili

    2001-01-01

    Chronic hepatitis B is a serious health problem worldwide. Chinese medicinal herbs are widely used for treatment of chronic hepatitis B in China and many clinical trials have been conducted. This systematic review is to assess the efficacy and safety of Chinese medicinal herbs for chronic hepatitis...

  7. Fatty acid composition of forage herb species

    DEFF Research Database (Denmark)

    Warner, D.; Jensen, Søren Krogh; Cone, J.W.;

    2010-01-01

    The use of alternative forage species in grasslands for intensive livestock production is receiving renewed attention. Data on fatty acid composition of herbs are scarce, so four herbs (Plantago lanceolata, Achillea millefolium, Cichorium intybus, Pastinaca sativa) and one grass species (timothy...

  8. Medicinal herbs for hepatitis C virus infection

    DEFF Research Database (Denmark)

    Liu, Jianping; Manheimer, Eric; Tsutani, Kiichiro;

    2003-01-01

    The aim of this study was to assess beneficial and harmful effects of medicinal herbs for hepatitis C virus (HCV) infection.......The aim of this study was to assess beneficial and harmful effects of medicinal herbs for hepatitis C virus (HCV) infection....

  9. Medicinal herbs for hepatitis C virus infection

    DEFF Research Database (Denmark)

    Liu, J P; Manheimer, E; Tsutani, K;

    2001-01-01

    Hepatitis C virus (HCV) infection is a serious health problem world-wide. Medicinal herbs are increasingly being used for hepatitis C.......Hepatitis C virus (HCV) infection is a serious health problem world-wide. Medicinal herbs are increasingly being used for hepatitis C....

  10. Study of bioactive compounds in spices (Syzygium aromaticum L, Cinnamomum zeylanicum Blume and Myristica fragrans Houtt) processed by ionizing radiation

    International Nuclear Information System (INIS)

    Spices and aromatic herbs are divided into leaves, flowers, bud, seeds bark or dry roots from different plants and it is possible to define them as products of highly flavored vegetal origin that volatize easily when incorporated in small quantities to food products and contribute to its aroma, flavor, color or even to its preservation. Nowadays, people look for its functional properties, bioactive compounds and sensory qualities. A big problem is the reduction of the quantity of these compounds throughout the production chain from the harvest process, storage and distribution. For a long time researchers and industries have concentrated on perfecting the processes of the production chain seeking to guarantee the sanitary and food safety, preserving foodstuffs for a long period and an increase in its lifespan without drastically altering its properties. Due to homemade products and the lack of compliance with good practices in its production chain, the spices can contain a high amount of microbiology causing serious complications to the health of the consumer and the radiation processing is often used for reduce these problems. With this finding, the objectives of this work were: Analyze the oil antifungal properties of spices irradiated with average doses (2.5; 5; 7.5 and 10 kGy); Study the average doses (5 and 10 kGy) and high dose (20 and 30 kGy) effects of gamma radiation 60Co in the bioactive compounds of the spices - cloves, cinnamon and nutmeg; Identify the oils compounds; Identify the volatile compounds in the headspace of the oils and the in natura spices. Identify the compounds of the nonvolatile part of the nutmeg; Identify the chiral compounds of the cinnamon. Comparing the control samples (not irradiated) with the processed at the described doses, regarding the oil antifungal properties it was possible to verify the efficiency and later that the irradiation did not interfered in its efficiency; Regarding to the others tests in this work, the compounds

  11. [Osmolality of frequently consumed beverages].

    Science.gov (United States)

    Dini, Elizabeth; De Abreu, Jorge; López, Emeris

    2004-12-01

    The objective of this work was to determine the osmolality of beverages frequently consumed by children and adolescents due to the scarce information available in our country. The samples were grouped as follows: milks; refreshments; beverages based on fruits, vegetables, cereals, and tubers; sport drinks; energizing drinks; oral rehydrating solutions; reconstituted drinks and infusions. A vapor pressure digital osmometer was used, five samples of each beverage from different lots were analyzed. Four osmolality determinations were made on each sample and the average of such values was calculated. When the variation coefficient of the osmolality measurements of the five samples was higher than 10%, five additional samples were analyzed. As many samples as possible were used with breast milk in the time period of the study. Osmolality averages, standard deviation, and the osmolality confidence intervals (95% reliability) were calculated. The osmolality (mmol/kg) of breast milk and that of cow milk were between 273 and 389; refreshments, white, black and flavored colas, and malts ranged between 479-811; and soda and light drinks: 44-62; fresh fruit and commercial drinks (coconut, peach, apple, orange, pear, pineapple, grape, plum, tamarind): 257-1152 and light juices: 274; sports beverages: 367; energizing drinks: 740; drinks based on vegetables and cereals: 213-516; oral rehydrating solutions: 236-397; reconstituted drinks: 145; infusions: 25. Beverages with adequate osmolality levels for children were: milks, light refreshments, soda, fresh and light juices, oral rehydrating, soy, and reconstituted drinks and infusions.

  12. Traditional spices of Dayak Kenyah society in East Kalimantan

    Directory of Open Access Journals (Sweden)

    SITI SUSIARTI

    2005-10-01

    Full Text Available The diversity of plant in Indonesia is high, including variety of spices, which have been known by Indonesian society since long time ago. Several very popular plants are clove (Syzygium aromaticum, pepper (Piper nigrum, cinnamon (Cinnamomum burmanii, and nutmeg (Myristica fragrans. Variety of spices has connection with cultures. In each region and society, they have a special spices in their traditional food. The research was conducted in villages in Pujungan district and other places in East Kalimantan Province and commonly Dayak Kenyah society. The methods used for this study was by interviewing of local society and direct observation in the fields where plant spices occurred. The results indicated that traditional Dayak in East Kalimantan used bekai (Albertisia papuana Becc., payang aka (Hodgsonia macrocarpa (Bl. Cogn., payang kurek (Aleurites moluccana (L. Willd., payang kayu (Pangium edule Reinw., payang lengu (Ricinus communis L., and payang salap (Sumbaviopsis albicans (Blume J.J.Sm. for preparing their food with certain method.

  13. Microbiological quality of retail spices in Tehran, Iran.

    Science.gov (United States)

    Koohy-Kamaly-Dehkordy, Paliz; Nikoopour, Houshang; Siavoshi, Farideh; Koushki, Mohammadreza; Abadi, Alireza

    2013-05-01

    The microbiological quality of 351 samples of nine types of spices including black pepper, caraway, cinnamon, cow parsnip, curry powder, garlic powder, red pepper, sumac, and turmeric, collected from retail shops in Tehran during 2007, was determined. The numbers of aerobic mesophilic bacteria, Escherichia coli, and molds exceeded Iran's National Standard limits, at 63.2% (>5 × 10(5) CFU/g), 23.4% (>0.3 MPN/g), and 21.9% (>5 × 10(3) CFU/g) of the studied samples, respectively. Coliform contamination was more than 10(3) MPN/g in 24.8% of samples. High contamination of retail spices is considered an indication of environmental or fecal contamination due to unhygienic practices in their production. Use of spices with high microbial content could increase the chance of food spoilage and transmission of foodborne pathogens. Accordingly, application of food safety measurements to reduce microbial counts in spices is strongly recommended.

  14. Neural-Based Models of Semiconductor Devices for SPICE Simulator

    OpenAIRE

    Hanene B. Hammouda; Mongia Mhiri; Zièd Gafsi; Kamel Besbes

    2008-01-01

    The paper addresses a simple and fast new approach to implement Artificial Neural Networks (ANN) models for the MOS transistor into SPICE. The proposed approach involves two steps, the modeling phase of the device by NN providing its input/output patterns, and the SPICE implementation process of the resulting model. Using the Taylor series expansion, a neural based small-signal model is derived. The reliability of our approach is validated through simulations of some circuits in DC and small-...

  15. Multitargeting by turmeric, the golden spice: From kitchen to clinic.

    Science.gov (United States)

    Gupta, Subash C; Sung, Bokyung; Kim, Ji Hye; Prasad, Sahdeo; Li, Shiyou; Aggarwal, Bharat B

    2013-09-01

    Although much has been published about curcumin, which is obtained from turmeric, comparatively little is known about turmeric itself. Turmeric, a golden spice obtained from the rhizome of the plant Curcuma longa, has been used to give color and taste to food preparations since ancient times. Traditionally, this spice has been used in Ayurveda and folk medicine for the treatment of such ailments as gynecological problems, gastric problems, hepatic disorders, infectious diseases, and blood disorders. Modern science has provided the scientific basis for the use of turmeric against such disorders. Various chemical constituents have been isolated from this spice, including polyphenols, sesquiterpenes, diterpenes, triterpenoids, sterols, and alkaloids. Curcumin, which constitutes 2-5% of turmeric, is perhaps the most-studied component. Although some of the activities of turmeric can be mimicked by curcumin, other activities are curcumin-independent. Cell-based studies have demonstrated the potential of turmeric as an antimicrobial, insecticidal, larvicidal, antimutagenic, radioprotector, and anticancer agent. Numerous animal studies have shown the potential of this spice against proinflammatory diseases, cancer, neurodegenerative diseases, depression, diabetes, obesity, and atherosclerosis. At the molecular level, this spice has been shown to modulate numerous cell-signaling pathways. In clinical trials, turmeric has shown efficacy against numerous human ailments including lupus nephritis, cancer, diabetes, irritable bowel syndrome, acne, and fibrosis. Thus, a spice originally common in the kitchen is now exhibiting activities in the clinic. In this review, we discuss the chemical constituents of turmeric, its biological activities, its molecular targets, and its potential in the clinic.

  16. Total and soluble oxalate content of some Indian spices.

    Science.gov (United States)

    Ghosh Das, Sumana; Savage, G P

    2012-06-01

    Spices, such as cinnamon, cloves, cardamom, garlic, ginger, cumin, coriander and turmeric are used all over the world as flavouring and colouring ingredients in Indian foods. Previous studies have shown that spices contain variable amounts of total oxalates but there are few reports of soluble oxalate contents. In this study, the total, soluble and insoluble oxalate contents of ten different spices commonly used in Indian cuisine were measured. Total oxalate content ranged from 194 (nutmeg) to 4,014 (green cardamom) mg/100 g DM, while the soluble oxalate contents ranged from 41 (nutmeg) to 3,977 (green cardamom) mg/100 g DM. Overall, the percentage of soluble oxalate content of the spices ranged from 4.7 to 99.1% of the total oxalate content which suggests that some spices present no risk to people liable to kidney stone formation, while other spices can supply significant amounts of soluble oxalates and therefore should be used in moderation.

  17. Total and soluble oxalate content of some Indian spices.

    Science.gov (United States)

    Ghosh Das, Sumana; Savage, G P

    2012-06-01

    Spices, such as cinnamon, cloves, cardamom, garlic, ginger, cumin, coriander and turmeric are used all over the world as flavouring and colouring ingredients in Indian foods. Previous studies have shown that spices contain variable amounts of total oxalates but there are few reports of soluble oxalate contents. In this study, the total, soluble and insoluble oxalate contents of ten different spices commonly used in Indian cuisine were measured. Total oxalate content ranged from 194 (nutmeg) to 4,014 (green cardamom) mg/100 g DM, while the soluble oxalate contents ranged from 41 (nutmeg) to 3,977 (green cardamom) mg/100 g DM. Overall, the percentage of soluble oxalate content of the spices ranged from 4.7 to 99.1% of the total oxalate content which suggests that some spices present no risk to people liable to kidney stone formation, while other spices can supply significant amounts of soluble oxalates and therefore should be used in moderation. PMID:22492273

  18. Patterns of beverage use across the lifecycle

    OpenAIRE

    Popkin, Barry M.

    2010-01-01

    POPKIN, BM. Patterns of beverage use across the lifecycle. PHYSIOL BEHAV xxxx 000-000, 2009. — Total beverage intake patterns have changed greatly over the past half century. The present research was conducted to evaluate historic and current patterns of beverage consumption of adults and children in the U.S. Data were drawn from food balance surveys along with two-day beverage intake averages and were weighted to be nationally representative. A marked slow continuous shift downward in total ...

  19. Processing Effects on the Antioxidant Activities of Beverage Blends Developed from Cyperus esculentus, Hibiscus sabdariffa, and Moringa oleifera Extracts.

    Science.gov (United States)

    Badejo, Adebanjo A; Damilare, Akintoroye; Ojuade, Temitope D

    2014-09-01

    The discovery of bioactive compounds in foods has changed the dietary lifestyle of many people. Cyperus esculentus (tigernut) is highly underutilized in Africa, yet tigernut extract is highly profitable in Europe. This study aims to add value to tigernut extract by revealing its health benefits and food value. In this study, tigernut tubers were germinated or roasted and the extracts were combined with Moringa oleifera extract (MOE) or Hibiscus sabdariffa extract (HSE) and spiced with ginger to produce functional drinks. The drinks were evaluated for physicochemical characteristics, sensory parameters, and antioxidant potentials. The total phenolic content of each beverage was measured by the Folin-Ciocalteu method, and the antioxidant activity of each beverage was determined by the 2,2-diphenyl-1-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays. The beverages from the germinated tigernut extracts had the highest titratable acidity and the lowest pH, while beverages containing the roasted tigernut extract had the highest ∘Brix. Germination and roasting significantly enhanced the total phenolic content of the drinks. The beverage containing HSE and germinated tigernut extract had a total phenolic content of 45.67 mg/100 mL gallic acid equivalents, which was significantly higher than the total phenolic content of all other samples. The DPPH inhibition activity of the beverages prepared with germinated tigernut extracts was significantly higher than the DPPH inhibition activity of the beverages prepared with fresh tigernut extract. The taste and overall acceptability of drinks containing the roasted tigernut extract were preferred, while the color and appearance of drinks with the germinated samples were preferred. Roasting or germinating tigernuts before extraction and addition of MOE or HSE extracts is another way to add value and enhance the utilization of tigernuts. PMID:25320721

  20. Processing Effects on the Antioxidant Activities of Beverage Blends Developed from Cyperus esculentus, Hibiscus sabdariffa, and Moringa oleifera Extracts

    Science.gov (United States)

    Badejo, Adebanjo A.; Damilare, Akintoroye; Ojuade, Temitope D.

    2014-01-01

    The discovery of bioactive compounds in foods has changed the dietary lifestyle of many people. Cyperus esculentus (tigernut) is highly underutilized in Africa, yet tigernut extract is highly profitable in Europe. This study aims to add value to tigernut extract by revealing its health benefits and food value. In this study, tigernut tubers were germinated or roasted and the extracts were combined with Moringa oleifera extract (MOE) or Hibiscus sabdariffa extract (HSE) and spiced with ginger to produce functional drinks. The drinks were evaluated for physicochemical characteristics, sensory parameters, and antioxidant potentials. The total phenolic content of each beverage was measured by the Folin-Ciocalteu method, and the antioxidant activity of each beverage was determined by the 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assays. The beverages from the germinated tigernut extracts had the highest titratable acidity and the lowest pH, while beverages containing the roasted tigernut extract had the highest ∘Brix. Germination and roasting significantly enhanced the total phenolic content of the drinks. The beverage containing HSE and germinated tigernut extract had a total phenolic content of 45.67 mg/100 mL gallic acid equivalents, which was significantly higher than the total phenolic content of all other samples. The DPPH inhibition activity of the beverages prepared with germinated tigernut extracts was significantly higher than the DPPH inhibition activity of the beverages prepared with fresh tigernut extract. The taste and overall acceptability of drinks containing the roasted tigernut extract were preferred, while the color and appearance of drinks with the germinated samples were preferred. Roasting or germinating tigernuts before extraction and addition of MOE or HSE extracts is another way to add value and enhance the utilization of tigernuts. PMID:25320721

  1. Applications of soluble dietary fibers in beverages

    OpenAIRE

    C. I. Beristain; M. E. Rodríguez-Huezo; C. Lobato-Calleros; F. Cruz-Sosa; R. Pedroza-Islas; J. R. Verde-Calvo

    2006-01-01

    In this work the importance of soluble dietary fibers in the human diet is discussed. Traditional and new sources of soluble dietary fiber are mentioned, and a description of how to apply them in different types of beverages such as energy drinks, sport drinks, carbonated beverages and protein-based beverages in order to achieve enhanced functional properties is given.

  2. Dosimetry of irradiated foods and extraction of polyminerals from herbs and seasonings (Guajillo chili, oregano, jamaica, arnica, and camomile)

    International Nuclear Information System (INIS)

    Nowadays, in developed countries the irradiation technology is a process used in food treatments for sterilization and diminishing of the microbiological charge, as well as to extend the storage life. In Mexico, the food irradiation, spices and seasonings has been officially approved since 1995, recognizing as an adequate technological process for foods. Taking advantage of knowledge about solids and due to the natural growth of the spices, herbs, etc. these contain minerals which can providing important information of its radiological history, moreover these type of materials do not degrade them preserving by long time periods. In this work, a methodology for the extraction of poly minerals in foods, such as oregano, guajillo chili, jamaica, arnica and camomile is presented. For obtaining the poly mineral, the samples were treated with an ethanol-water solution, in constant stirring during 12 hours at room temperature depending on the sample under treatment. It was used oxygenated water and distilled for washing and acetone for achieving a good drying. The minerals were processed by gamma radiation in the Nuclear Sciences Institute of the UNAM. The brilliance curves of spices and herbs, using a Tl reader of Harshaw 3500 were obtained, the emissions are located between 60 and 350 Centigrade. Previously the extraction of poly mineral was realized and they were divided in same parts for doses between 2 and 10 KGy, this last value according to the Mexican Official Standard considering a fraction without irradiating as reference. The identification of the mineral fraction by diffraction will complement the composition information. We are grateful to the donation of seasonings samples provided by the Tres Villas Natural Seasonings enterprise, Toluca plant, State of Mexico and the Academic Exchange Office at UNAM. (Author)

  3. Analysis of Indonesian Spice Essential Oil Compounds That Inhibit Locomotor Activity in Mice

    Directory of Open Access Journals (Sweden)

    Anas Subarnas

    2011-04-01

    Full Text Available Some fragrance components of spices used for cooking are known to have an effect on human behavior. The aim of this investigation was to examine the effect of the essential oils of basil (Ocimum formacitratum L. leaves, lemongrass (Cymbopogon citrates L. herbs, ki lemo (Litsea cubeba L. bark, and laja gowah (Alpinia malaccencis Roxb. rhizomes on locomotor activity in mice and identify the active component(s that might be responsible for the activity. The effect of the essential oils was studied by a wheel cage method and the active compounds of the essential oils were identified by GC/MS analysis. The essential oils were administered by inhalation at doses of 0.1, 0.3, and 0.5 mL/cage. The results showed that the four essential oils had inhibitory effects on locomotor activity in mice. Inhalation of the essential oils of basil leaves, lemongrass herbs, ki lemo bark, and laja gowah rhizomes showed the highest inhibitory activity at doses of 0.5 (57.64%, 0.1 (55.72%, 0.5 (60.75%, and 0.1 mL/cage (47.09%, respectively. The major volatile compounds 1,8-cineole, α-terpineol, 4-terpineol, citronelol, citronelal, and methyl cinnamate were identified in blood plasma of mice after inhalation of the four oils. These compounds had a significant inhibitory effect on locomotion after inhalation. The volatile compounds of essential oils identified in the blood plasma may correlate with the locomotor-inhibiting properties of the oil when administered by inhalation.

  4. Turmeric: A spice with multifunctional medicinal properties

    Directory of Open Access Journals (Sweden)

    Nasri Hamid

    2014-01-01

    Full Text Available Curcuma longa (Turmeric, belonging to Zingiberaceae family is one of the most useful herbal medicinal plants. Extensive researches have proven that most of the turmeric activities of the turmeric are due to curcumin. It has various useful properties with antioxidant activities and is useful in conditions such as inflammation, ulcer and cancer. It also has antifungal, antimicrobial renal and hepatoprotective activities. Therefore, it has the potential against various cancer, diabetes, allergies, arthritis, Alzheimer’s disease and other chronic and hard curable diseases. The purpose of this review was to provide a brief summary of the new and current knowledge of the effects of curcumin. The recently published papers in international cites such as PubMed/Medline, Science Citation Index and Google Scholar about turmeric were searched. Recent studies have authenticated the use of turmeric for various diseases especially oxidative stress induced ones such as cancer, diabetes mellitus and inflammatory disorders. It also is used as hepatoprotective, nephroprotective, anticoagulant and anti-HIV to combat AIDS. Curcumin, as a spice, exhibits great promise as a therapeutic agent. It has very low toxicity, too. As the global scenario is now changing towards the use of non-toxic plant products having traditional medicinal use, development of modern drugs from turmeric should be emphasized for the control of various diseases. Further evaluation needs to be carried out on turmeric in order to explore the concealed areas and their practical clinical applications, which can be used for the welfare of mankind.

  5. Bailey Thinning Study - Herb and Shrub Data

    Data.gov (United States)

    Oak Ridge National Laboratory — These data sets are in the form of Quattro Pro spreadsheets describing herb an shrub cover collected at study plots. Data was collected from 1993-1995 primarily on...

  6. Herb-Herb Combination for Therapeutic Enhancement and Advancement: Theory, Practice and Future Perspectives

    Directory of Open Access Journals (Sweden)

    Christopher Wai Kei Lam

    2013-05-01

    Full Text Available Herb-herb combinations have been used in Chinese medicine practice for thousands of years, yet scientific evidence of their therapeutic benefits is lacking. With increasing interest in shifting from the one-drug-one-target paradigm to combination therapy or polypharmacy to achieve therapeutic benefits for a number of diseases, there is momentum to explore new knowledge by tapping the past empirical experiences of herb-herb combinations. This review presents an overview of the traditional concept and practice of herb-herb combination in Chinese medicine, and highlights the available scientific and clinical evidence to support the combined use of herbs. It is hoped that such information would provide a lead for developing new approaches for future therapeutic advancement and pharmaceutical product development. Very likely modern technologies combined with innovative research for the quality control of herbal products, identification of active components and understanding of the molecular mechanism, followed by well-designed animal and clinical studies would pave the way in advancing the wealth of empirical knowledge from herb-herb combination to new therapeutic modalities.

  7. Determination of volatiles produced during radiation processing in food and medicinal herbs; Determinacao de volateis produzidos durante o processamento por radiacao em ervas alimenticias e medicinais

    Energy Technology Data Exchange (ETDEWEB)

    Salum, Debora Christina

    2008-07-01

    In order to protect food from pathogenic microorganisms as well as to increase its shelf life while keeping sensorial properties (e.g. odor and taste), once the latter are one of the main properties required by spice buyers, it is necessary to analyze volatile formation from irradiation of medicinal and food herbs. The aim of the present study was to analyze volatile formation from Co irradiation of Laurus Cinnamomum, Piper Nigrum, Origanum Vulgare and Myristica Fragans. Possible changes on the odor of these herbs are evaluated by characterizing different radiation doses and effects on sensorial properties in order to allow better application of irradiation technology. l he samples have been irradiated in plastic packages by making use of a {sup 60}Co Gamma irradiator. Irradiation doses of 0, 5, 10, 15, 20 and 25kGy have been tested. For the analysis of the samples, SPME has been applied, while for the analysis of volatile compounds, CG/MS. Spice irradiation has promoted mostly decrease in volatile compounds when doses of 5, 10, 15, 20 and 25kGy were used. For Laurus cinnamomum, the irradiation decreased volatile by nearly 56% and 89.5% respectively, comparing to volatile from a sample which has not been previously irradiated. Differently from other spices analyzed, irradiation on Myristica Fragans has increased volatile compounds except for 4-terpineol. The miristicine (toxic substance when in large quantities, commonly mentioned as narcotic) has increased by nearly 80%. For Origanum Vulgare and Piper Nigrum, significant decrease in volatile compounds have been found, mainly when it comes to 25 kGy irradiation. In general, results indicate loss of sensorial quality of spices. (author)

  8. Chinese medicinal herbs for chronic hepatitis B

    DEFF Research Database (Denmark)

    Liu, J P; McIntosh, H; Lin, Haili

    2001-01-01

    Hepatitis B virus infection is a serious health problem worldwide. Traditional Chinese medicinal herbs have been widely used to treat chronic liver diseases, and many controlled trials have been done to investigate their efficacy.......Hepatitis B virus infection is a serious health problem worldwide. Traditional Chinese medicinal herbs have been widely used to treat chronic liver diseases, and many controlled trials have been done to investigate their efficacy....

  9. POTENTIAL OF HERBS AS COSMACEUTICALS

    Directory of Open Access Journals (Sweden)

    Jain Amit

    2010-09-01

    Full Text Available Cosmetology, the science of alteration of appearance, has been practiced since primordial times. In India, the concept of using herbs for beautification finds its origin in traditional medicine literature like Ayurveda.The association between Ayurveda, anti-aging and cosmeceuticals is gaining importance in the beauty, health and wellness sector. Ayurvedic cosmeceuticals date back to the Indus Valley Civilization. Modern research trends mainly revolve around principles of anti-aging activity described in Ayurveda.Most herbal supplements are based on, or include, several botanical ingredients with long histories of traditional or folk medicine usage. Among the numerous botanical ingredients available on the market today, several are believed to confer dermatologic benefits. This article will focus on a select group of botanical compounds, many of which have long traditions in Asian medicine, with potential or exhibited dermatologic applications, including curcumin, Ginkgo biloba, ginseng, silymarin, soy, and tea tree oil. Other botanical agents, such as arnica, bromelain, chamomile, pomegranate, caffeine, green tea, licorice, and resveratrol, are also briefly considered.

  10. Antioxidant and anti-glycation activities correlates with phenolic composition of tropical medicinal herbs

    Institute of Scientific and Technical Information of China (English)

    JS Ramkissoon; MF Mahomoodally; N Ahmed; AH Subratty

    2013-01-01

    Objective: To determine the contribution of total phenolic content (TPC) in glycation inhibitory activity of common tropical medicinal food and spices with potential antioxidative properties. Methods: In vitro glucose-bovine serum albumin (BSA) assay was used. Ethanolic extracts of ten common household condiments/herbs (Allium sativum, Zingiber officinale, Thymus vulgaris, Petroselinum crispum, Murraya koenigii Spreng, Mentha piperita L., Curcuma longa L., Allium cepa L., Allium fistulosum and Coriandrum sativum L.) were evaluated for antioxidative activity by 2,2-diphenyl-2-picrylhydrazyl (DPPH), and ferric reducing antioxidant power (FRAP) and the TPC, flavonoid and tannins content were determined. Results: Findings showed good correlation between TPC/DPPH (r= 0.8), TPC/FRAP (r= 0.8), TPC/Anti-glycation (r=0.9), DPPH/Anti-glycation (r= 0.6), FRAP/Anti-glycation (r = 0.9), Flavonoid/Anti-glycation (r= 0.7) and Tannins/Anti-glycation (r = 0.8) and relatively fair correlation for TPC/Flavonoids (r = 0.5) and TPC/Tannins (r =0.5). Results imply that these plants are potential sources of natural antioxidants which have free radical scavenging activity and might be used for reducing oxidative stress. Conclusions: The positive glycation inhibitory and antioxidative activities of these tropical herbs suggest a possible role in targeting ageing, diabetic complications and oxidative stress related diseases.

  11. A simple method for identification of irradiated spices

    Energy Technology Data Exchange (ETDEWEB)

    Behere, A.; Desai, S.R.P.; Nair, P.M. (Bhabha Atomic Research Centre, Bombay (India). Food Technology and Enzyme Engineering Div.); Rao, S.M.D. (Bhabha Atomic Research Centre, Bombay (India). Technical Physics and Prototype Engineering Div.)

    1992-07-01

    Thermoluminescence (TL) properties of curry powder, a salt containing spice mixture, and three different ground spices, viz, chilli, turmeric and pepper, were compared with TL of table salt. The spices other than curry powder, did not exhibit characteristic TL in the absence of salt. Therefore studies were initiated to develop a simple and reliable method using common salt for distinguishing irradiated spices (10 kGy) from unirradiated ones under normal conditions of storage. Common salt exhibited a characteristic TL glow at 170{sup o}C. However, when present in curry powder, the TL glow of salt showed a shift to 208{sup o}C. It was further observed that upon storage up to 6 months, the TL of irradiated curry powder retained about 10% of the original intensity and still could be distinguished from the untreated samples. From our results it is evident that common salt could be used as an indicator either internally or externally in small sachets for incorporating into prepacked spices. (author).

  12. Lactic acid bacteria in dried vegetables and spices.

    Science.gov (United States)

    Säde, Elina; Lassila, Elisa; Björkroth, Johanna

    2016-02-01

    Spices and dried vegetable seasonings are potential sources of bacterial contamination for foods. However, little is known about lactic acid bacteria (LAB) in spices and dried vegetables, even though certain LAB may cause food spoilage. In this study, we enumerated LAB in 104 spices and dried vegetables products aimed for the food manufacturing industry. The products were obtained from a spice wholesaler operating in Finland, and were sampled during a one-year period. We picked isolates (n = 343) for species identification based on numerical analysis of their ribotyping patterns and comparing them with the corresponding patterns of LAB type strains. We found LAB at levels >2 log CFU/g in 68 (65%) of the samples, with the highest counts detected from dried onion products and garlic powder with counts ranging from 4.24 to 6.64 log CFU/g. The LAB identified were predominantly Weissella spp. (61%) and Pediococcus spp. (15%) with Weissella confusa, Weissella cibaria, Weissella paramesenteroides, Pediococcus acidilactici and Pediococcus pentosaceus being the species identified. Other species identified belonged to the genera of Enterococcus spp. (8%), Leuconostoc spp. (6%) and Lactobacillus spp. (2%). Among the LAB identified, Leuconostoc citreum, Leuconostoc mesenteroides and W. confusa have been associated with food spoilage. Our findings suggest that spices and dried vegetables are potential sources of LAB contamination in the food industry.

  13. Formulation of Spices mixture for preparation of Chicken Curry

    Directory of Open Access Journals (Sweden)

    Deogade

    2008-02-01

    Full Text Available Considering the scope of utilization of processed chicken in convenient form, a study was undertaken to optimize the levels of spice mixture salt and commercial chicken masala in a spice formulation to be used for preparation of chicken curry. The sensory quality of ready to eat chicken curry added with hot spice mixture containing salt and chicken masala, revealed that the flavour, juiciness, texture and overall palatability scores of chicken curry improved significantly with addition of 3.0 % salt level as compared to that of 2.5, 3.5 and 4.0 %. Spice mixture containing 1.0 % commercial chicken masala exhibited significantly higher scores for all the sensory attributes over 0.5 and 1.5%.It is thus concluded added that spice mixture added 3.0 % salt and 1.0 % commercial chicken masala was more suitable to enhance the sensory quality of ready to eat chicken curry. [Veterinary World 2008; 1(1.000: 18-20

  14. Inhibitory activity of spices and essential oils on psychrotrophic bacteria.

    Science.gov (United States)

    Fabio, A; Corona, A; Forte, E; Quaglio, P

    2003-01-01

    This study was designed to evaluate "in vitro" the inhibitory effects of spices and essential oils on the growth of psycrotrophic food-borne bacteria: Aeromonas hydrophila, Listeria monocytogenes and Yersinia enterocolitica. The sensitivity to nine spices and their oils (chilli, cinnamon, cloves, ginger, nutmeg, oregano, rosemary, sage, thyme) was studied. Antibacterial activity was evaluated on liquid and solid medium. Spices: 1% concentration of each spice was added separately to Triptic Soy Broth and then inoculated to contain 10(8)/ml organism and held to 4 degrees C for 7 days. Populations of test organism were determined on Triptic Soy Agar. Oils: Inhibition of growth was tested by using the paper disc agar diffusion method (at 35, 20 and 4 degrees C) and measuring their inhibition zone. MIC was determined by the broth microdilution method. Some culinary spices produce antibacterial activity: inhibition of growth ranged from complete (cinnamon and cloves against A. hydrophila) to no inhibition. Antibacterial inhibition zone ranged from 8 mm to 45 mm: thyme essential oil showed the greatest inhibition against A. hydrophila. PMID:12578319

  15. Commercial demonstration plant for radiation processing of spices

    International Nuclear Information System (INIS)

    Government of India has cleared radiation processing for preservation of 1) spices, 2) onions/potatoes and 3) frozen sea foods (exports only) in the year 1994. Process parameters for each of these categories being quite diverse, dedicated radiation processing facilities, based on 60Co, are planned by DAE to demonstrate the techno-economic viability of the radiation processing for the preservation of foods in the country. This paper describes the first such facility, being set up by BRIT for the radiation processing of spices to reduce their microbial contamination, which often is of the order of 108 CFU/g in common spices. The facility is ideally located near the wholesale spices market of Navi Mumbai. It is designed for a maximum of one million curies of 60Co and will process wide variety of spices with a throughput of ∼ 12,000 tons per annum, at an average dose of 10 kGy. Safety systems incorporated in the plant, having a wet type source storage, conform to national as well as international standards. Plant controls are built around a robust programmable logic controller with fault reporting system for safety interlocks as well as for plant operation. (author)

  16. Quantitative Scrutinization of Aflatoxins in Different Spices from Pakistan

    Science.gov (United States)

    Kashif, Aiza; Kanwal, Kinza; Khan, Abdul Muqeet; Abbas, Mateen

    2016-01-01

    The current research work aimed to access the contamination level of aflatoxins B1, B2, G1, and G2 in the household spices that are widely consumed in huge amounts. 200 different spice samples, 100 packed and 100 unpacked, were analyzed for the aflatoxins profile by HPLC with an incidence of 61.5% contamination out of which 53.66% samples exceed the EU limit. The results disclosed that the unpacked samples are more contaminated as compared to the packed samples except for white cumin seeds. Among packed and unpacked samples of spices, the maximum value of aflatoxins was detected in fennel, that is, 27.93 μg/kg and 67.04 μg/kg, respectively. The lowest concentration of aflatoxin was detected in cinnamon in packed form (0.79 μg/kg) and in the unpacked samples of white cumin seeds which is 1.75 μg/kg. Caraway seeds and coriander in its unpacked form showed positive results whereas black pepper (packed and unpacked) was found free from aflatoxins. This is the first report on the occurrence of aflatoxins in packed and unpacked samples of spices from Pakistan. To ensure safe consumption of spices, there should be constant monitoring of aflatoxin and more studies need to be executed with the intention of preventing mycotoxin accretion in this commodity. PMID:27781067

  17. The occurrence of aflatoxins in selected spices and dried fruits

    Directory of Open Access Journals (Sweden)

    Renata Stanisławczyk

    2013-03-01

    Full Text Available Mycotoxins are toxic substances formed by fungi which are a potential danger for human and animal health. The aim of this study was to determine the contamination with the aflatoxin B1 and aflatoxins sum B1, B2, G1, G2 in selected spices and dried fruits available in trade in the Podkarpackie province. The studies confirm the widespread occurrence of aflatoxin B1 and aflatoxins sum B1, B2, G1, G2 in spices, spices mixtures and dried fruits, however, in none of the tested samples there was exceeded the permissible concentration of aflatoxin B1 and aflatoxins sum B1, B2, G1, G2. The highest content of aflatoxin B1 was determined in red pepper and universal spices mixture while the smallest in figs and raisins. The monitoring of aflatoxins sum B1, B2, G1, G2  showed similar results. The highest level was determined in universal spices mixture and in red pepper.

  18. Traditional Indian spices and their health significance.

    Science.gov (United States)

    Krishnaswamy, Kamala

    2008-01-01

    India has been recognized all over the world for spices and medicinal plants. Both exhibit a wide range of physiological and pharmacological properties. Current biomedical efforts are focused on their scientific merits, to provide science-based evidence for the traditional uses and to develop either functional foods or nutraceuticals. The Indian traditional medical systems use turmeric for wound healing, rheumatic disorders, gastrointestinal symptoms, deworming, rhinitis and as a cosmetic. Studies in India have explored its anti-inflammatory, cholekinetic and anti-oxidant potentials with the recent investigations focusing on its preventive effect on precarcinogenic, anti-inflammatory and anti atherosclerotic effects in biological systems both under in vitro and in vivo conditions in animals and humans. Both turmeric and curcumin were found to increase detoxifying enzymes, prevent DNA damage, improve DNA repair, decrease mutations and tumour formation and exhibit antioxidative potential in animals. Limited clinical studies suggest that turmeric can significantly impact excretion of mutagens in urine in smokers and regress precancerous palatal lesions. It reduces DNA adducts and micronuclei in oral epithelial cells. It prevents formation of nitroso compounds both in vivo and in vitro. It delays induced cataract in diabetes and reduces hyperlipidemia in obese rats. Recently several molecular targets have been identified for therapeutic / preventive effects of turmeric. Fenugreek seeds, a rich source of soluble fiber used in Indian cuisine reduces blood glucose and lipids and can be used as a food adjuvant in diabetes. Similarly garlic, onions, and ginger have been found to modulate favourably the process of carcinogenesis. PMID:18296352

  19. Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

    Science.gov (United States)

    Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz

    2016-07-01

    The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes. PMID:27386114

  20. Effect of selected spices on chemical and sensory markers in fortified rye-buckwheat cakes.

    Science.gov (United States)

    Przygodzka, Małgorzata; Zieliński, Henryk; Ciesarová, Zuzana; Kukurová, Kristina; Lamparski, Grzegorz

    2016-07-01

    The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified with cloves, allspice, and spice mix showed the highest antioxidant capacity, total phenolics, rutin, and almost threefold higher available lysine contents. The reduced furosine content as well as free and total fluorescent intermediatory compounds were observed as compared to nonfortified cakes. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix. In contrast, browning index increased in compare to cakes without spices. It can be suggested that clove, allspice, vanilla, and spice mix should be used for production of safety and good quality cakes.

  1. Reliable SPICE Simulations of Memristors, Memcapacitors and Meminductors

    CERN Document Server

    Biolek, D; Pershin, Y V

    2013-01-01

    Memory circuit elements, namely memristive, memcapacitive and meminductive systems, are gaining considerable attention due to their ubiquity and use in diverse areas of science and technology. Their modeling within the most widely used environment, SPICE, is thus critical to make substantial progress in the design and analysis of complex circuits. Here, we present a collection of models of different memory circuit elements and provide a methodology for their accurate and reliable modeling in the SPICE environment. We also provide codes of these models written in the most popular SPICE versions (PSpice, LTspice, HSPICE) for the benefit of the reader. We expect this to be of great value to the growing community of scientists interested in the wide range of applications of memory circuit elements.

  2. SPICES: Spectro-Polarimetric Imaging and Characterization of Exoplanetary Systems

    CERN Document Server

    Boccaletti, Anthony; Traub, Wes; Lagage, Pierre-Olivier; Stam, Daphne; Gratton, Raffaele; Trauger, John; Cahoy, Kerri; Snik, Frans; Baudoz, Pierre; Galicher, Raphael; Reess, Jean-Michel; Mawet, Dimitri; Augereau, Jean-Charles; Patience, Jennifer; Kuchner, Marc; Wyatt, Mark; Pantin, Eric; Maire, Anne-Lise; Verinaud, Christophe; Ronayette, Samuel; Dubreuil, Didier; Min, Michiel; Rodenhuis, Michiel; Mesa, Dino; Belikov, Ruslan; Guyon, Olivier; Tamura, Motohide; Murakami, Naoshi; Beerer, Ingrid Mary

    2012-01-01

    SPICES (Spectro-Polarimetric Imaging and Characterization of Exoplanetary Systems) is a five-year M-class mission proposed to ESA Cosmic Vision. Its purpose is to image and characterize long-period extrasolar planets and circumstellar disks in the visible (450 - 900 nm) at a spectral resolution of about 40 using both spectroscopy and polarimetry. By 2020/22, present and near-term instruments will have found several tens of planets that SPICES will be able to observe and study in detail. Equipped with a 1.5 m telescope, SPICES can preferentially access exoplanets located at several AUs (0.5-10 AU) from nearby stars ($<$25 pc) with masses ranging from a few Jupiter masses to Super Earths ($\\sim$2 Earth radii, $\\sim$10 M$_{\\oplus}$) as well as circumstellar disks as faint as a few times the zodiacal light in the Solar System.

  3. Phenolic compounds from Foeniculum vulgare (Subsp. Piperitum (Apiaceae herb and evaluation of hepatoprotective antioxidant activity

    Directory of Open Access Journals (Sweden)

    Mona T. M. Ghanem

    2012-01-01

    Full Text Available Objective: The study was designed to evaluate the antioxidant and hepatoprotective activities of the 80% methanolic extract as well as the ethyl acetate (EtOAc and butanol (BuOH fractions of the wild fennel (Foeniculum vulgare (Subsp; Piperitum and cultivated fennel (F. vulgare var. azoricum. In addition, quantification of the total phenolic content in the 80% methanol extract of fennel wild and cultivated herbs is measured. Materials and Methods: An amount of 400 g of air dried powdered herb of wild and cultivated fennel were sonicated with aqueous methanol (80%, successively extracted with Hexane, EtOAc, and n-BuOH. The EtOAc and n-BuOH were subjected to repeated column chromatography on silica gel and Sephadex LH-20. The antioxidant effect was determined in vitro using 1,1-diphenyl-2-picrylhydrazyl (DPPH· . Hepatoprotective activity was carried out using a Wistar male rat (250-300 g. Total phenolic and flavonoid contents were determined as chlorogenic acid and rutin equivalents, respectively. Results: Two phenolic compounds, i.e., 3,4-dihydroxy-phenethylalchohol-6-O-caffeoyl-β-d-glucopyranoside and 3?,8?-binaringenin were isolated from the fennel wild herb, their structures were elucidated by spectral methods including 1D NMR, 2D NMR, and UV. The EtOAc and BuOH fractions of wild fennel were found to exhibit a radical scavenging activity higher than those of cultivated fennel. An in vitro method of rat hepatocytes monolayer culture was used for the investigation of hepatotoxic effects of the 80% methanol extract on the wild and cultivated fennel, which were >1000 and 1000 ΅g/mL, respectively. As well as, their hepatoprotective effect against the toxic effect of paracetamol (25 mM was exerted at 12.5 ΅g/mL concentration. Conclusions: Fennel (F. Vulgare is a widespread plant species commonly used as a spice and flavoring. The results obtained in this study indicated that the fennel (F. vulgare herb is a potential source of natural

  4. Novel botanical ingredients for beverages.

    Science.gov (United States)

    Gruenwald, Joerg

    2009-01-01

    Natural substances are generally preferred over chemical ones and are generally seen as healthy. The increasing demand for natural ingredients, improving health and appearance, is also attracting beverages as the fastest growing segment on the functional food market. Functional beverages are launched as fortified water, tea, diary or juices claiming overall nutrition, energy, anti-aging or relaxing effects. The substitution of so called superfruits, such as berries, grapes, or pomegranate delivers an effective range of beneficial compounds, including vitamins, fatty acids, minerals, and anti-oxidants. In this context, new exotic and African fruits could be useful sources in the near future. Teas and green botanicals, such as algae or aloe vera are also rich in effective bioactives and have been used traditionally. The botanical kingdom offers endless possibilities. PMID:19168002

  5. Low-angle X-ray scattering from spices

    Energy Technology Data Exchange (ETDEWEB)

    Desouky, O.S. E-mail: omardesouky@yahoo.com; Ashour, Ahmed H.; Abdullah, Mohamed I.; Elshemey, Wael M

    2002-07-01

    Low-angle scattering of X-rays is characterized by the presence of one or more peaks in the forward direction of scattering. These peaks are due to the interference of photons coherently scattered from the molecules of the medium. Thus these patterns are closely linked to the molecular structure of the investigated medium. In this work, low-angle X-ray scattering (LAXS) profiles of five spices; pimpinella anisum (anise), coriandrum sativum (coriander), cuminum cyminum (cumin), foenculum vulgare (fennel) and nigella sativa (nigella or black cumin) are presented after extensive measurements. It is found that all spices exhibit one characteristic peak at a scattering angle around 10 deg. This is equivalent to a value x=0.0565 A{sup -1}, where x=sin({theta}/2)/{lambda}. The full width at half maximum (FWHM) of this peak is found to be characteristic for each type of the investigated spices. The possibility to detect the irradiation of these spices from their LAXS profiles is also examined after 10, 20, 30 and 40 kGy doses of gamma radiation. Except for anise, coriander and cumin at 40 kGy, there are no detectable deviations from the control samples in the scattering profiles of irradiated samples. These results comply with the recommendations of the FDA (US Food and Drug Administration) which defines 30 kGy as the maximum dose for irradiation of spices. The present technique could be used to detect over-irradiation, which causes damage to the molecular structure of some spices.

  6. Energy Beverages: Content and Safety

    OpenAIRE

    Higgins, John P.; Tuttle, Troy D.; Higgins, Christopher L.

    2010-01-01

    Exercise is making a resurgence in many countries, given its benefits for fitness as well as prevention of obesity. This trend has spawned many supplements that purport to aid performance, muscle growth, and recovery. Initially, sports drinks were developed to provide electrolyte and carbohydrate replacement. Subsequently, energy beverages (EBs) containing stimulants and additives have appeared in most gyms and grocery stores and are being used increasingly by “weekend warriors” and those see...

  7. Chocolate as a Revolutionary Beverage

    OpenAIRE

    Moats, Jean; Freeman, Rebecca

    2016-01-01

    In terms of chocolate revolutionary can mean many things, from the cultural aspect to the change in the way chocolate is prepared. In this paper revolutionary stands for the idea of change, specifically the change in chocolate beverages over time. This change can be seen especially in the variety of flavours that have been and are currently being added to chocolate. Why has there been such a change in this popular drink? What makes it revolutionary in terms of flavours. This interdisciplinary...

  8. 78 FR 66010 - Draft Risk Profile on Pathogens and Filth in Spices; Availability

    Science.gov (United States)

    2013-11-04

    ... HUMAN SERVICES Food and Drug Administration Draft Risk Profile on Pathogens and Filth in Spices... Profile: Pathogens and Filth in Spices'' (draft risk profile). Our main objectives were to: Describe the nature and extent of the public health risk posed by consumption of spices in the United States...

  9. 21 CFR 582.10 - Spices and other natural seasonings and flavorings.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Spices and other natural seasonings and flavorings. 582.10 Section 582.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... General Provisions § 582.10 Spices and other natural seasonings and flavorings. Spices and other...

  10. 21 CFR 182.10 - Spices and other natural seasonings and flavorings.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Spices and other natural seasonings and flavorings. 182.10 Section 182.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... Provisions § 182.10 Spices and other natural seasonings and flavorings. Spices and other natural...

  11. 21 CFR 182.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Certain other spices, seasonings, essential oils... GENERALLY RECOGNIZED AS SAFE General Provisions § 182.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and...

  12. 21 CFR 582.50 - Certain other spices, seasonings, essential oils, oleoresins, and natural extracts.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Certain other spices, seasonings, essential oils... GENERALLY RECOGNIZED AS SAFE General Provisions § 582.50 Certain other spices, seasonings, essential oils, oleoresins, and natural extracts. Certain other spices, seasonings, essential oils, oleoresins, and...

  13. An SPICE model for phase-change memory simulations

    Institute of Scientific and Technical Information of China (English)

    Li Xi; Song Zhitang; Cai Daolin; Chen Xiaogang; Chen Houpeng

    2011-01-01

    Along with a series of research works on the physical prototype and properties of the memory cell,an SPICE model for phase-change memory (PCM) simulations based on Verilog-A language is presented.By handling it with the heat distribution algorithm,threshold switching theory and the crystallization kinetic model,the proposed SPICE model can effectively reproduce the physical behaviors of the phase-change memory cell.In particular,it can emulate the cell's temperature curve and crystallinity profile during the programming process,which can enable us to clearly understand the PCM's working principle and program process.

  14. Microbiological status and antifungal properties of irradiated spices

    International Nuclear Information System (INIS)

    The bacterial counts of commercially available species were found to be in the range of 102-107/g, whereas the fungal counts varied between 102 and 103/g. Among the five spices studied, pepper, cardamom, and nutmeg mace had a high microbial load compared to cinnamon and clove. Exposure to γ-irradiation in the dose range of 7.5-10 kGy was adequate to sterilize all the spices. The essential oil of clove and cinnamon exhibited inhibitory properties against aflatoxin-producing aspergilli. γ-Irradiation did not affect fungal inhibitory principles present in clove, though marginal reduction was observed in that of cinnamon

  15. SPICE modelling of the transient response of irradiated MOSFETs

    International Nuclear Information System (INIS)

    A new SPICE model of irradiated MOSFET taking into account the real response of the 4 electrodes is proposed. The component that has been simulated is an NMOS transistor issued from the AMS BiCMOS 0.8 μm technology. A comparison between SPICE-generated transients and PISCES device simulation demonstrates the accuracy benefits when used in complex electronic architectures. This model could be used when designing electronic circuits able to sustain hardening due to SEE (single event effect), it will be an efficient complement to the physical simulations

  16. Neural-Based Models of Semiconductor Devices for SPICE Simulator

    Directory of Open Access Journals (Sweden)

    Hanene B. Hammouda

    2008-01-01

    Full Text Available The paper addresses a simple and fast new approach to implement Artificial Neural Networks (ANN models for the MOS transistor into SPICE. The proposed approach involves two steps, the modeling phase of the device by NN providing its input/output patterns, and the SPICE implementation process of the resulting model. Using the Taylor series expansion, a neural based small-signal model is derived. The reliability of our approach is validated through simulations of some circuits in DC and small-signal analyses.

  17. SPICE as an IAU Recommendation for Planetary Ephemerides

    Science.gov (United States)

    Acton, Charles; Bachman, Nathaniel; Folkner, William M.; Hilton, James

    2015-08-01

    In 2010 the IAU Commission 4 Working Group (WG) on Standardizing Access to Ephemerides and File Format Specification was formed to define a portable standard for planetary ephemeris files. The standard would have to work for all three sources of ephemerides-NASA/JPL, Institut de mécanique céleste de calcul des éphémérides (IMCCE), and Institute of Applied Astronomy (IAA). The WG decided to base its standard on the existing "SPICE"* Spacecraft/Planet kernel (SPK) format.The SPK format was created for use with the "SPICE" information system, used by many scientists and engineers worldwide to compute the geometry needed to plan and analyze data from robotic missions. SPICE is comprised of both data files and associated software, all freely available. SPICE data files, usually referred to as "kernels," provide ephemerides and size, shape and orientation of solar system bodies; spacecraft trajectory and orientation; reference frame specifications and implementations; instrument field-of-view geometry; and time system conversion data.Standard SPICE ephemeris files use the TDB time system-the WG requested SPICE be extended to accommodate ephemerides based on the TCB time system. Extensions were also needed to accommodate the IAA ephemeris representation as well as the integrated difference between coordinate time and proper time in the form of TT-TDB and TCG-TCB.Software to read the SPK kernels defined to accommodate planetary ephemerides is available in the SPICE toolkit, and also in stand-alone kernel readers available from IMCEE and IAA.SPK is also used within the SPICE community for natural satellites, asteroids, and comets. Future IAU discussions might lead to an expansion of the work done for planets to provide more general standards for these bodies.Portions of the research described in this publication was carried out at the Jet Propulsion Laboratory, California Institute of Technology, under a contract with the National Aeronautics and Space Administration

  18. Energy beverages: content and safety.

    Science.gov (United States)

    Higgins, John P; Tuttle, Troy D; Higgins, Christopher L

    2010-11-01

    Exercise is making a resurgence in many countries, given its benefits for fitness as well as prevention of obesity. This trend has spawned many supplements that purport to aid performance, muscle growth, and recovery. Initially, sports drinks were developed to provide electrolyte and carbohydrate replacement. Subsequently, energy beverages (EBs) containing stimulants and additives have appeared in most gyms and grocery stores and are being used increasingly by "weekend warriors" and those seeking an edge in an endurance event. Long-term exposure to the various components of EBs may result in significant alterations in the cardiovascular system, and the safety of EBs has not been fully established. For this review, we searched the MEDLINE and EMBASE databases from 1976 through May 2010, using the following keywords: energy beverage, energy drink, power drink, exercise, caffeine, red bull, bitter orange, glucose, ginseng, guarana, and taurine. Evidence regarding the effects of EBs is summarized, and practical recommendations are made to help in answering the patient who asks, "Is it safe for me to drink an energy beverage when I exercise?"

  19. Yerba mate (Ilex paraguariensis St. Hill.)-based beverages: How successive extraction influences the extract composition and its capacity to chelate iron and scavenge free radicals.

    Science.gov (United States)

    Colpo, Ana C; Rosa, Hemerson; Lima, Maria Eduarda; Pazzini, Camila Eliza F; de Camargo, Vanessa B; Bassante, Felipa E M; Puntel, Robson; Ávila, Daiana Silva; Mendez, Andreas; Folmer, Vanderlei

    2016-10-15

    Chimarrão or mate is a popular beverage from South America that is drank with successive infusions. Although yerba mate extracts have been widely studied, few studies have described the extract contents in beverages. Using yerba mate samples from Brazil, Argentina, and Uruguay, we examined the extract chromatographic profiles, total polyphenol content and their capacities to chelate iron. In addition, we analyzed antioxidant activity by examining the ability of the extracts to scavenge DPPH and NO. Our results showed that the amount of extracted compound was highest in yerba mate extract from Uruguay, followed by Argentina, then Brazil. Herbs from all three areas had a significant capacity to inhibit DPPH and NO free radicals. The Brazilian and Uruguayan herbs had an 80% iron chelation capacity (pextractions, while the antioxidant capacity is maintained at significant levels. PMID:27173551

  20. SPICE benchmark for global tomographic methods

    Science.gov (United States)

    Qin, Yilong; Capdeville, Yann; Maupin, Valerie; Montagner, Jean-Paul; Lebedev, Sergei; Beucler, Eric

    2008-11-01

    The existing global tomographic methods result in different models due to different parametrization, scale resolution and theoretical approach. To test how current imaging techniques are limited by approximations in theory and by the inadequacy of data quality and coverage, it is necessary to perform a global-scale benchmark to understand the resolving properties of each specific imaging algorithm. In the framework of the Seismic wave Propagation and Imaging in Complex media: a European network (SPICE) project, it was decided to perform a benchmark experiment of global inversion algorithms. First, a preliminary benchmark with a simple isotropic model is carried out to check the feasibility in terms of acquisition geometry and numerical accuracy. Then, to fully validate tomographic schemes with a challenging synthetic data set, we constructed one complex anisotropic global model, which is characterized by 21 elastic constants and includes 3-D heterogeneities in velocity, anisotropy (radial and azimuthal anisotropy), attenuation, density, as well as surface topography and bathymetry. The intermediate-period (>32 s), high fidelity anisotropic modelling was performed by using state-of-the-art anisotropic anelastic modelling code, that is, coupled spectral element method (CSEM), on modern massively parallel computing resources. The benchmark data set consists of 29 events and three-component seismograms are recorded by 256 stations. Because of the limitation of the available computing power, synthetic seismograms have a minimum period of 32 s and a length of 10 500 s. The inversion of the benchmark data set demonstrates several well-known problems of classical surface wave tomography, such as the importance of crustal correction to recover the shallow structures, the loss of resolution with depth, the smearing effect, both horizontal and vertical, the inaccuracy of amplitude of isotropic S-wave velocity variation, the difficulty of retrieving the magnitude of azimuthal

  1. Caloric beverage consumption patterns in Mexican children

    Directory of Open Access Journals (Sweden)

    Rivera Juan A

    2010-10-01

    Full Text Available Abstract Background Mexico has seen a very steep increase in child obesity level. Little is known about caloric beverage intake in this country as well as all other countries outside a few high income countries. This study examines overall patterns and trends in all caloric beverages from two nationally representative surveys from Mexico. Methods The two nationally representative dietary intake surveys (1999 and 2006 from Mexico are used to study caloric beverage intake in 17, 215 children. The volume (ml and caloric energy (kcal contributed by all beverages consumed by the sample subjects were measured. Results are weighted to be nationally representative. Results The trends from the dietary intake surveys showed very large increases in caloric beverages among pre-school and school children. The contribution of whole milk and sugar-sweetened juices was an important finding. Mexican pre-school children consumed 27.8% of their energy from caloric beverages in 2006 and school children consumed 20.7% of their energy from caloric beverages during the same time. The three major categories of beverage intake are whole milk, fruit juice with various sugar and water combinations and carbonated and noncarbonated sugared-beverages. Conclusion The Mexican government, greatly concerned about obesity, has identified the large increase in caloric beverages from whole milk, juices and soft drinks as a key target and is initiating major changes to address this problem. They have already used the data to shift 20 million persons in their welfare and feeding programs from whole to 1.5% fat milk and in a year will shift to nonfat milk. They are using these data to revise school beverage policies and national regulations and taxation policies related to an array of less healthful caloric beverages.

  2. Quality of fermented whey beverage with milk

    OpenAIRE

    Rakin Marica B.; Bulatović Maja Lj.; Zarić Danica B.; Stamenković-Đoković Marijana M.; Krunić Tanja Ž.; Borić Milka M.; Vukašinović-Sekulić Maja S.

    2016-01-01

    One of the most economical ways of whey processing is the production of beverages, that represents a single process that exploits all the potential of whey as a raw material. Functional and sensory characteristics of whey based beverages are a criterion that is crucial to the marketing of products and win over consumers. The aim of this study was to determine nutritional and functional characteristics of fermented whey beverage with milk and commercial ABY-...

  3. Caloric beverage consumption patterns in Mexican children

    OpenAIRE

    Rivera Juan A; Hernández-Barrera Lucia; Bonvecchio Anabelle; Campirano Fabricio; Barquera Simon; Popkin Barry M

    2010-01-01

    Abstract Background Mexico has seen a very steep increase in child obesity level. Little is known about caloric beverage intake in this country as well as all other countries outside a few high income countries. This study examines overall patterns and trends in all caloric beverages from two nationally representative surveys from Mexico. Methods The two nationally representative dietary intake surveys (1999 and 2006) from Mexico are used to study caloric beverage intake in 17, 215 children. ...

  4. Stylistic analysis of songs in beverage advertisement

    Institute of Scientific and Technical Information of China (English)

    周双卉

    2012-01-01

    With the development of the advertisement,people tend to study the stylistic analysis of it.However,in this paper,the focus will be on the songs in beverage advertisement.The analysis will be focused on the features of the beverage advertisement songs and the stylistics of it.The aim of the paper is to improve the people and the scholars' understanding of the beverage advertisement songs.

  5. European alerting and monitoring data as inputs for the risk assessment of microbiological and chemical hazards in spices and herbs

    NARCIS (Netherlands)

    Banach, J.L.; Stratakou, I.; Fels-Klerx, van der H.J.; Besten, den H.M.W.; Zwietering, M.H.

    2016-01-01

    Food chains are susceptible to contaminations from food-borne hazards, including pathogens and chemical contaminants. An assessment of the potential product-hazard combinations can be supported by using multiple data sources. The objective of this study was to identify the main trends of food saf

  6. Inhibition of glucose- and fructose-mediated protein glycation by infusions and ethanolic extracts of ten culinary herbs and spices

    Directory of Open Access Journals (Sweden)

    Jugjeet Singh Ramkissoon

    2016-06-01

    Conclusions: The higher rate of fluorescence generation by fructation suggests that glycation by fructose deserves much attention as a glycating agent. Data herein showed that the extracts inhibited GMG and FMG. Thus, these edible plants could be a natural source of antioxidants and anti-glycation agent for preventing advanced glycation end-products-mediated complications.

  7. Beverage Consumption Patterns among Norwegian Adults.

    Science.gov (United States)

    Paulsen, Mari Mohn; Myhre, Jannicke Borch; Andersen, Lene Frost

    2016-09-13

    Beverages may be important contributors for energy intake and dietary quality. The purpose of the study was to investigate how beverage consumption varies between different meals (breakfast, lunch, dinner, supper/evening meal, snacks) and between weekdays and weekend-days in Norwegian adults. A cross-sectional dietary survey was conducted among Norwegian adults (n = 1787) in 2010-2011. Two telephone-administered 24 h recalls were used for dietary data collection. Breakfast was the most important meal for milk and juice consumption, dinner for sugar-sweetened beverages and wine, and snacks for water, coffee, artificially sweetened beverages, and beer. Consumption of sugar-sweetened and artificially sweetened beverages did not differ between weekdays and weekend-days among consumers. The average intake of wine and beer (men only) was higher on weekend-days. Higher age was positively associated with wine consumption and negatively associated with consumption of water, sugar-sweetened, and artificially sweetened beverages. Higher education was associated with consumption of water, beer, and wine, whereas lower education was associated with sugar-sweetened beverage consumption. Beverage consumption patterns among Norwegian adults vary between different meal types and in subgroups of the population. Alcohol consumption was higher on weekend-days. Knowledge regarding beverage consumption patterns in the population should be considered when revising dietary guidelines in the future.

  8. Beverage Consumption Patterns among Norwegian Adults.

    Science.gov (United States)

    Paulsen, Mari Mohn; Myhre, Jannicke Borch; Andersen, Lene Frost

    2016-01-01

    Beverages may be important contributors for energy intake and dietary quality. The purpose of the study was to investigate how beverage consumption varies between different meals (breakfast, lunch, dinner, supper/evening meal, snacks) and between weekdays and weekend-days in Norwegian adults. A cross-sectional dietary survey was conducted among Norwegian adults (n = 1787) in 2010-2011. Two telephone-administered 24 h recalls were used for dietary data collection. Breakfast was the most important meal for milk and juice consumption, dinner for sugar-sweetened beverages and wine, and snacks for water, coffee, artificially sweetened beverages, and beer. Consumption of sugar-sweetened and artificially sweetened beverages did not differ between weekdays and weekend-days among consumers. The average intake of wine and beer (men only) was higher on weekend-days. Higher age was positively associated with wine consumption and negatively associated with consumption of water, sugar-sweetened, and artificially sweetened beverages. Higher education was associated with consumption of water, beer, and wine, whereas lower education was associated with sugar-sweetened beverage consumption. Beverage consumption patterns among Norwegian adults vary between different meal types and in subgroups of the population. Alcohol consumption was higher on weekend-days. Knowledge regarding beverage consumption patterns in the population should be considered when revising dietary guidelines in the future. PMID:27649236

  9. SPICE modelling of the transient response of irradiated MOSFETs; Modelisation de la reponse transitoire de MOSFETs irradies avec SPICE

    Energy Technology Data Exchange (ETDEWEB)

    Pouget, V.; Lapuyade, H.; Lewis, D.; Deval, Y.; Fouillat, P. [Bordeaux-1 Univ., IXL, 33 - Talence (France); Sarger, L. [Bordeaux-1 Univ., CPMOH, 33 - Talence (France)

    1999-07-01

    A new SPICE model of irradiated MOSFET taking into account the real response of the 4 electrodes is proposed. The component that has been simulated is an NMOS transistor issued from the AMS BiCMOS 0.8 {mu}m technology. A comparison between SPICE-generated transients and PISCES device simulation demonstrates the accuracy benefits when used in complex electronic architectures. This model could be used when designing electronic circuits able to sustain hardening due to SEE (single event effect), it will be an efficient complement to the physical simulations.

  10. Serious Concerns Over Alcoholic Beverages with Added Caffeine

    Science.gov (United States)

    ... Espanol Serious Concerns Over Alcoholic Beverages with Added Caffeine Please share copies of this printer-friendly PDF ( ... beverages, or CABs, are alcoholic beverages that contain caffeine as an additive and are packaged in combined ...

  11. Microbiological decontamination of some herbs by irradiation

    International Nuclear Information System (INIS)

    The research work on the microbiological decontamination of the medical herbs by electron beam was carried out. The seven samples of the herbs granules were irradiated at the doses 3, 6 and 10 kGy. It has been shown, that D10 values are varied in several samples after irradiation. Additional, research work, by gas chromatographic method, on the composition volatile oils (salvia, orange, peppermint and anise), after irradiation at the dose 4.4 and 8.8 kGy was carried out. It was not significant differences in the compositions between control and irradiated oils. (author). 12 figs, 2 tabs

  12. COMPOSITION OF MAJOR ORGANIC ACIDS IN VEGETABLES AND SPICES

    Directory of Open Access Journals (Sweden)

    Liga Priecina

    2015-09-01

    Full Text Available Organic acids are one of the major phytochemicals in vegetables and responsible for food taste and odor. Different organic acids are analyzed in fruits and cereals, but least in vegetables and spices. Organic acids has been analyzed because of their high importance in the formation of other phytochemical and increased antioxidant activity. The aim of the current research was to determine the oxalic, tartaric, quinic, malic, malonic, ascorbic, citric, fumaric, succinic, salicylic and benzoic acid content in fresh and pre-treated (with steam vegetables and spices using high performance liquid chromatography (HPLC method. Major organic acids in highest concentrations in spices and vegetables are quinic, malic, malonic and citric acids. Spices contain higher total organic acid content than vegetables. Using steaming as pre-treatment, some of the organic acids content significantly decreased. Obtained changes could be explained by the organic acid formation into more complex chemicals in food or metabolic process. For the future, these changes will be combined with individual phenolic compound changes in analyzed samples.

  13. Bacterial flora of spices and its control by gamma irradiation

    International Nuclear Information System (INIS)

    The bacterial contamination was tested in 26 samples of spices. Chili, allspice and paprika were the most contaminated spices by bacteria. Five bacterial genera were isolated, namely bacillus, staphylococcus, streptococcus, micrococcus, and coccobacillus, all being gram-positive. Most isolates have been related to the genus bacillus. The bacterial isolates were identified as B. alvei, B. circulans, B. megaterium, B. pasteurii, B. pumilus, B. thuringiensis, B. sphaericus, B. incertaesedis, Micrococcus luteus, staphylococcus aureus, streptococcus sp. and coccobacillus sp. Irradiation of spices led to a significant decrease in the bacterial count of all samples. The dose required to inhibit completely the natural bacterial flora was 25 KGY. The most radioresistant isolates were staphylococcus aureus and micrococcus luteus which were subjected to sublethal doses of 15 and 20 KGY respectively. The dose response curves of the 2 most radioresistant isolates showed simple exponential relationship. The D 10-value of S. aureus and M. luteus were 0.9 and 1.1 KGY, respectively. The effect of storage period on the bacterial load of, as well as, the antibacterial activity of the tested spices were investigated. (author)

  14. Solar abundances with the SPICE spectral imager on Solar Orbiter

    Science.gov (United States)

    Giunta, Alessandra; Haberreiter, Margit; Peter, Hardi; Vial, Jean-Claude; Harrison, Richard; Parenti, Susanna; Innes, Davina; Schmutz, Werner; Buchlin, Eric; Chamberlin, Phillip; Thompson, William; Bocchialini, Karine; Gabriel, Alan; Morris, Nigel; Caldwell, Martin; Auchere, Frederic; Curdt, Werner; Teriaca, Luca; Hassler, Donald M.; DeForest, Craig; Hansteen, Viggo; Carlsson, Mats; Philippon, Anne; Janvier, Miho; Wimmer-Schweingruber, Robert; Griffin, Douglas; Baudin, Frederic; Davila, Joseph; Fludra, Andrzej; Waltham, Nick; Eccleston, Paul; Gottwald, Alexander; Klein, Roman; Hanley, John; Walls, Buddy; Howe, Chris; Schuehle, Udo; Gyo, Manfred; Pfiffner, Dany

    2016-07-01

    Elemental composition of the solar atmosphere and in particular abundance bias of low and high First Ionization Potential (FIP) elements are a key tracer of the source regions of the solar wind. These abundances and their spatio-temporal variations, as well as the other plasma parameters , will be derived by the SPICE (Spectral Imaging of the Coronal Environment) EUV spectral imager on the upcoming Solar Orbiter mission. SPICE is designed to provide spectroheliograms (spectral images) using a core set of emission lines arising from ions of both low-FIP and high-FIP elements. These lines are formed over a wide range of temperatures, enabling the analysis of the different layers of the solar atmosphere. SPICE will use these spectroheliograms to produce dynamic composition maps of the solar atmosphere to be compared to in-situ measurements of the solar wind composition of the same elements (i.e. O, Ne, Mg, Fe). This will provide a tool to study the connectivity between the spacecraft (the Heliosphere) and the Sun. We will discuss the SPICE capabilities for such composition measurements.

  15. Isolation and Analysis of Essential Oils from Spices

    Science.gov (United States)

    O'Shea, Stephen K.; Von Riesen, Daniel D.; Rossi, Lauren L.

    2012-01-01

    Natural product isolation and analysis provide an opportunity to present a variety of experimental techniques to undergraduate students in introductory organic chemistry. Eugenol, anethole, and carvone were extracted from six common spices using steam-distillation and diethyl ether as the extraction solvent. Students assessed the purity of their…

  16. Hot spices influence permeability of human intestinal epithelial monolayers.

    Science.gov (United States)

    Jensen-Jarolim, E; Gajdzik, L; Haberl, I; Kraft, D; Scheiner, O; Graf, J

    1998-03-01

    Indirect evidence suggests that hot spices may interact with epithelial cells of the gastrointestinal tract to modulate their transport properties. Using HCT-8 cells, a cell line from a human ileocoecal carcinoma, we studied the effects of spices on transepithelial electrical resistance (TER), permeability for fluorescein isothiocyanate (FITC)-labeled dextrans with graded molecular weight, and morphological alterations of tight junctions by immunofluorescence using an anti-ZO-1 antibody, a marker for tight junction integrity. Two different reactivity patterns were observed: paprika and cayenne pepper significantly decreased the TER and increased permeability for 10-, 20- and 40-kDa dextrans but not for -70 kDa dextrans. Simultaneously, tight junctions exhibited a discontinuous pattern. Applying extracts from black or green pepper, bay leaf or nutmeg increased the TER and macromolecular permeability remained low. Immunofluorescence ZO-1 staining was preserved. In accordance with the above findings, capsaicin transiently reduced resistance and piperine increased resistance, making them candidates for causing the effects seen with crude spice extracts. The observation that Solanaceae spices (paprika, cayenne pepper) increase permeability for ions and macromolecules might be of pathophysiological importance, particularly with respect to food allergy and intolerance.

  17. Frozen herring as raw material for spice-salting

    NARCIS (Netherlands)

    Stefansson, G.; Nielsen, H.H.; Skara, T.; Schubring, R.; Oehlenschlager, J.; Luten, J.

    2000-01-01

    One batch of herring (Clupea harengus) was spice-salted fresh and as thawed after 32 days of frozen storage at -24 °C. After salting, samples of both groups were sent to participating laboratories in Iceland, Denmark, Norway, Germany and England. The herring was kept at 5 ± 1 °C and sampled three ti

  18. Digestive stimulant action of three Indian spice mixes in experimental rats.

    Science.gov (United States)

    Platel, Kalpana; Rao, Alkananda; Saraswathi, G; Srinivasan, K

    2002-12-01

    The present study examined the favourable influence of three spice mixes derived from a few commonly consumed spices of known digestive stimulant action on digestive enzymes of pancreas and small intestine, and on bile secretion and composition in experimental rats. The common ingredients of these mixes were coriander, turmeric, red chilli, black pepper and cumin, while the spice mix II additionally had ginger, and spice mix III contained onion. All the three spice mixes favourably enhanced the activities of pancreatic lipase, chymotrypsin and amylase when consumed during the diet. In addition, these spice mixes brought about a pronounced stimulation of bile flow and of bile acid secretion. Among the three spice mixes examined, spice mix III which is customized so as to include spices that are desirable from the point of view of stimulation of digestion, had the highest stimulatory influence particularly on bile secretion, bile acid output and the activities of pancreatic enzymes. While activities of pancreatic lipase, amylase and chymotrypsin were elevated by 40, 16 and 77%, respectively, the bile volume as well as the bile acid secretion were almost doubled in spice mix III treatment. The higher secretion of bile especially with an elevated level of bile acids and a beneficial stimulation of pancreatic digestive enzymes, particularly of lipase could probably be the two mechanisms by which these combinations of spices aid in digestion.

  19. Application Of Electronic Nose And Ion Mobility Spectrometer To Quality Control Of Spice Mixtures

    International Nuclear Information System (INIS)

    The aim of the paper is to demonstrate the application of electronic nose (e-nose) and ion mobility spectrometry (IMS) to quality control and to find out product adulteration of spice mixtures. Therefore the gaseous head space phase of four different spice mixtures (spices for sausages and saveloy) was differed from original composition and product adulteration. In this set of experiments metal-oxide type e-nose (KAMINA-type) has been used, and characteristic patterns of data corresponding to various complex odors of the four different spice mixtures were generated. Simultaneously an ion mobility spectrometer was coupled also to an emission chamber for the detection of gaseous components of spice mixtures. The two main methods that have been used show a clear discrimination between the original spice mixtures and product adulteration could be distinguished from original spice mixtures.

  20. Physical Activity and Beverage Consumption among Adolescents.

    Science.gov (United States)

    Bibiloni, Maria Del Mar; Özen, Asli Emine; Pons, Antoni; González-Gross, Marcela; Tur, Josep A

    2016-01-01

    This study assessed the relationship between physical activity and beverage consumption among adolescents with a population based cross-sectional survey was carried out in the Balearic Islands, Spain (n = 1988; 12-17 years old). Body composition, educational and income level, physical activity (PA), and beverage consumption and energy intake were assessed. Sixty-two percent of adolescents engaged in >300 min/week of PA. Boys were more active than girls, younger adolescents were more active than older counterparts, low parental income was associated with physical inactivity, and time spent watching TV (including, TV, Internet or handheld cellular devices) was inversely associated with PA practice. The average beverage intake of the studied adolescents was 0.9 L/day, higher in boys than in girls. Beverage intake was positively associated with PA practice, and the highest amount of energy intake from beverages was observed in active boys and girls. Most of the studied adolescent population met the PA recommendations. Gender, age, parental income, and time spent watching TV were significant determinants of PA. Type and amount of beverages drunk varied according to gender and PA, and general daily total beverage intake was lower than recommended adequate fluid intake. PA behavior should be considered when analyzing beverage consumption in adolescents. PMID:27347993

  1. Physical Activity and Beverage Consumption among Adolescents

    Directory of Open Access Journals (Sweden)

    Maria del Mar Bibiloni

    2016-06-01

    Full Text Available This study assessed the relationship between physical activity and beverage consumption among adolescents with a population based cross-sectional survey was carried out in the Balearic Islands, Spain (n = 1988; 12–17 years old. Body composition, educational and income level, physical activity (PA, and beverage consumption and energy intake were assessed. Sixty-two percent of adolescents engaged in >300 min/week of PA. Boys were more active than girls, younger adolescents were more active than older counterparts, low parental income was associated with physical inactivity, and time spent watching TV (including, TV, Internet or handheld cellular devices was inversely associated with PA practice. The average beverage intake of the studied adolescents was 0.9 L/day, higher in boys than in girls. Beverage intake was positively associated with PA practice, and the highest amount of energy intake from beverages was observed in active boys and girls. Most of the studied adolescent population met the PA recommendations. Gender, age, parental income, and time spent watching TV were significant determinants of PA. Type and amount of beverages drunk varied according to gender and PA, and general daily total beverage intake was lower than recommended adequate fluid intake. PA behavior should be considered when analyzing beverage consumption in adolescents.

  2. Physical Activity and Beverage Consumption among Adolescents

    Science.gov (United States)

    Bibiloni, Maria del Mar; Özen, Asli Emine; Pons, Antoni; González-Gross, Marcela; Tur, Josep A.

    2016-01-01

    This study assessed the relationship between physical activity and beverage consumption among adolescents with a population based cross-sectional survey was carried out in the Balearic Islands, Spain (n = 1988; 12–17 years old). Body composition, educational and income level, physical activity (PA), and beverage consumption and energy intake were assessed. Sixty-two percent of adolescents engaged in >300 min/week of PA. Boys were more active than girls, younger adolescents were more active than older counterparts, low parental income was associated with physical inactivity, and time spent watching TV (including, TV, Internet or handheld cellular devices) was inversely associated with PA practice. The average beverage intake of the studied adolescents was 0.9 L/day, higher in boys than in girls. Beverage intake was positively associated with PA practice, and the highest amount of energy intake from beverages was observed in active boys and girls. Most of the studied adolescent population met the PA recommendations. Gender, age, parental income, and time spent watching TV were significant determinants of PA. Type and amount of beverages drunk varied according to gender and PA, and general daily total beverage intake was lower than recommended adequate fluid intake. PA behavior should be considered when analyzing beverage consumption in adolescents. PMID:27347993

  3. Pilot beverage cartons : extended technical report

    NARCIS (Netherlands)

    Thoden van Velzen, E.U.; Brouwer, M.T.; Keijsers, E.R.P.; Pretz, Th.; Feil, A.; Jansen, M.

    2014-01-01

    This report gives a technological description of the four common collection and recycling schemes that have been tested in the Netherlands as part of the pilot beverage cartons in 2013. During this pilot the collection and recycling of beverage cartons was tested in 37 different municipalities, with

  4. Commercial Speech Protection and Alcoholic Beverage Advertising.

    Science.gov (United States)

    Greer, Sue

    An examination of the laws governing commercial speech protection and alcoholic beverage advertisements, this document details the legal precedents for and implications of banning such advertising. An introduction looks at the current amount of alcohol consumed in the United States and the recent campaigns to have alcoholic beverage ads banned.…

  5. Fungi colonizing dead leaves of herbs

    Directory of Open Access Journals (Sweden)

    Maria Kowalik

    2013-04-01

    Full Text Available The material was collected from the Botanical Garden and the Collegium Medicum Medicinal Plant Garden of the Jagiellonian University in Krakow. The investigated species were: lemon balm (Mellisa officinalis L., common lavender (Lavendula angustifolia Mill., horsemint (Mentha longifolia L., sage (Salvia officinalis L., sweet basil (Ocimum basilicum L., and wild marjoram (Origanum vulgare L.. The aim of the investigation was to identify fungi causing the death of leaf tissues of herbs from the mint family Lamiaceae. In mycological investigations, 180 fragments of each plant leaves (1,080 dead leaf fragments in total were placed in a 2% PDA medium. Over 970 colonies of fungi belonging to 48 species were isolated from the dead leaf tissues of the six herb species. Alternaria alternata (toxin-producing, Epicoccum nigrum and Sordaria fimicola were the most frequently isolated. The largest numbers of colonies and species of fungi were isolated from horsemint, while the lowest numbers were from wild marjoram leaves. It was shown that the death of leaves of selected herb species from the Lamiaceae family was caused by various fungi. The results of the mycological analysis confirmed the diversity of species colonizing the leaves of the herbs.

  6. A REVIEW: HERBS USED AS ANTICANCER AGENTS

    Directory of Open Access Journals (Sweden)

    Badri Nagarani

    2011-01-01

    Full Text Available Herbs are the plants which will have desirable odour, taste and other medical uses. Anti-cancer agents are effective in cancer treatment. Here an attempt has been made to review some herbs used for the prevention and treatment of cancer. These herbs were found for posses anticancer, cytotoxic or antioxidant activity in various pre-clinical or clinical studies. Cancer is a disease in which body cells become abnormal and divide without control. Cancer cell may invade nearby tissues and they may spread through the blood stream & lymphatic system to other parts of the body. The search for anticancer agents from the plant sources alkaloids in earnest in the 1950s such as Vincristine, Vinblastine and the isolation of cytotoxic Podophyllotoxins will reduce white blood cell count and caused bone marrow depression in rats. Roots, leaves, stem, root, bark and fruity of the plant herbs are used in the treatment of cancer. The dietary antioxidants having anti carcinogenic property are in demand. Identification and characterization of these anti-carcinogens in the diet can be used for reducing the risk of human cancer. Tea (Camellia thea an evergreen plant contains antioxidants which prevent and repair cellular damage caused by reactive free radicals. Supervitamin drinks containing a combination of Hordeum vulgare, Medicago sativa and Spirulina enhances the activity of immune cells against cancer. Mentha species containing antioxidants prevent reocurrence of cancer.

  7. ESTIMATION OF CARBOHYDRATE AND FLAVONOID CONTENT AND ANTIOXIDANT ACTIVITY IN HERBS AND IN SOAP WITH HERBS ADDITION

    Directory of Open Access Journals (Sweden)

    Светлана Степановна Кравцова

    2014-10-01

    Full Text Available Carbohydrate and flavonoids content, antioxidant activity of nettle, licorice, rosemary herbs and fir, as well as soap with herbs additives in the form of dry powders, were estimated.

  8. Alcoholic Beverage Consumption and Chronic Diseases.

    Science.gov (United States)

    Zhou, Yue; Zheng, Jie; Li, Sha; Zhou, Tong; Zhang, Pei; Li, Hua-Bin

    2016-01-01

    Epidemiological and experimental studies have consistently linked alcoholic beverage consumption with the development of several chronic disorders, such as cancer, cardiovascular diseases, diabetes mellitus and obesity. The impact of drinking is usually dose-dependent, and light to moderate drinking tends to lower risks of certain diseases, while heavy drinking tends to increase the risks. Besides, other factors such as drinking frequency, genetic susceptibility, smoking, diet, and hormone status can modify the association. The amount of ethanol in alcoholic beverages is the determining factor in most cases, and beverage types could also make an influence. This review summarizes recent studies on alcoholic beverage consumption and several chronic diseases, trying to assess the effects of different drinking patterns, beverage types, interaction with other risk factors, and provide mechanistic explanations. PMID:27231920

  9. Alcoholic Beverage Consumption and Chronic Diseases

    Directory of Open Access Journals (Sweden)

    Yue Zhou

    2016-05-01

    Full Text Available Epidemiological and experimental studies have consistently linked alcoholic beverage consumption with the development of several chronic disorders, such as cancer, cardiovascular diseases, diabetes mellitus and obesity. The impact of drinking is usually dose-dependent, and light to moderate drinking tends to lower risks of certain diseases, while heavy drinking tends to increase the risks. Besides, other factors such as drinking frequency, genetic susceptibility, smoking, diet, and hormone status can modify the association. The amount of ethanol in alcoholic beverages is the determining factor in most cases, and beverage types could also make an influence. This review summarizes recent studies on alcoholic beverage consumption and several chronic diseases, trying to assess the effects of different drinking patterns, beverage types, interaction with other risk factors, and provide mechanistic explanations.

  10. Alcoholic Beverage Consumption and Chronic Diseases

    Science.gov (United States)

    Zhou, Yue; Zheng, Jie; Li, Sha; Zhou, Tong; Zhang, Pei; Li, Hua-Bin

    2016-01-01

    Epidemiological and experimental studies have consistently linked alcoholic beverage consumption with the development of several chronic disorders, such as cancer, cardiovascular diseases, diabetes mellitus and obesity. The impact of drinking is usually dose-dependent, and light to moderate drinking tends to lower risks of certain diseases, while heavy drinking tends to increase the risks. Besides, other factors such as drinking frequency, genetic susceptibility, smoking, diet, and hormone status can modify the association. The amount of ethanol in alcoholic beverages is the determining factor in most cases, and beverage types could also make an influence. This review summarizes recent studies on alcoholic beverage consumption and several chronic diseases, trying to assess the effects of different drinking patterns, beverage types, interaction with other risk factors, and provide mechanistic explanations. PMID:27231920

  11. Using of the herb in space foods

    Science.gov (United States)

    Katayama, Naomi

    2016-07-01

    The astronaut must do much work in a short time. The astronaut is exposed to much stress. For examples; Break of the hormone balance, Inappetence, Sleep shortage. Therefore the role that the meal serves as becomes big. It greatly participates in not only the health maintenance but also the mental health to consume a meal. Most of space foods are freeze dry, and the mineral is abundant, but it is necessary for the vitamins to add it particularly. When I think about it, the cultivation of the fresh vegetables with the spaceship is necessary. The Asian project team suggested cultivation of the herb in the space. The herbs were sweet basil, Dukung Abak, Hempedu Bumi and Chinese holly basil. Each herb has a fragrance ingredient. The fragrance ingredient stimulates human sense of smell. The fragrance ingredient increases an appetite. The good fragrance derives a good sleep. I can feel passage of time by observing a plant being brought up. It helps mental health to bring up a plant. We try that we bring up herb under a condition of the space. Because an experiment on the ground was over, we report it. The sweet basil which a germination rate has good is the first candidate when we think about temperature and light quantity in the space. Three kinds of other herbs are slow-growing and germination-rate is lower than sweet basil. We think that probably we will send a sweet basil to the spaceship in space. After a sweet basil grew up in a spaceship, we analyze a fragrance ingredient. We will cook the sweeter basil and want to eat.

  12. Spice: discovery of phenotype-determining component interplays

    Directory of Open Access Journals (Sweden)

    Chen Zhengzhang

    2012-05-01

    Full Text Available Abstract Background A latent behavior of a biological cell is complex. Deriving the underlying simplicity, or the fundamental rules governing this behavior has been the Holy Grail of systems biology. Data-driven prediction of the system components and their component interplays that are responsible for the target system’s phenotype is a key and challenging step in this endeavor. Results The proposed approach, which we call System Phenotype-related Interplaying Components Enumerator (Spice, iteratively enumerates statistically significant system components that are hypothesized (1 to play an important role in defining the specificity of the target system’s phenotype(s; (2 to exhibit a functionally coherent behavior, namely, act in a coordinated manner to perform the phenotype-specific function; and (3 to improve the predictive skill of the system’s phenotype(s when used collectively in the ensemble of predictive models. Spice can be applied to both instance-based data and network-based data. When validated, Spice effectively identified system components related to three target phenotypes: biohydrogen production, motility, and cancer. Manual results curation agreed with the known phenotype-related system components reported in literature. Additionally, using the identified system components as discriminatory features improved the prediction accuracy by 10% on the phenotype-classification task when compared to a number of state-of-the-art methods applied to eight benchmark microarray data sets. Conclusion We formulate a problem—enumeration of phenotype-determining system component interplays—and propose an effective methodology (Spice to address this problem. Spice improved identification of cancer-related groups of genes from various microarray data sets and detected groups of genes associated with microbial biohydrogen production and motility, many of which were reported in literature. Spice also improved the predictive skill of the

  13. A review on spices. Present status of decontamination techniques such as gamma irradiation

    International Nuclear Information System (INIS)

    The problem of flavour-preserving conservation of spices is described and discussed with a view to their use in the food industry. A number of possible ways of spice and spice extract conservation are presented. The main problem in spice conservation is the removal of contaminating microorganisms without loss or adulteration of taste. The number of microorganisms in spices is about 103 to 108 per g spice. Among these are soil microorganisms such as aerobic spoilage organisms, spore-formers, proteolytic and gas-producing bacteria. The incorporation of 0.1-1% spices into meat products may lead to a contamination of 105 to 106 organisms/g product. Extracted spice oils, on the other hand, are free of microorganisms. A number of physical and chemical sterilisation techniques are proposed. Radiosterilisation, in particular by means of gamma rays, is dealt with in detail. Here, a dose of 0.33 to 1.5 Mrad will kill the vegetative microorganisms, and complete sterilisation is achieved at 1.5 to 2.5 Mrad. Combination with heat or chemicals may bring about a 20% reduction in the amount of ionizing radiation required. There were no quality losses in the spices. Legalisation of ionizing radiation for spice conservation will require further tests of safety to be carried out. (AJ)

  14. Targeted Beverage Taxes Influence Food and Beverage Purchases among Households with Preschool Children123

    Science.gov (United States)

    Ford, Christopher N; Ng, Shu Wen; Popkin, Barry M

    2015-01-01

    Background: How beverage taxes might influence purchases of foods and beverages among households with preschool children is unclear. Thus, we examined the relation between beverage taxes and food and beverage purchases among US households with a child 2–5 y of age. Objectives: We examined how a potential tax on sugar-sweetened beverages (SSBs), or SSBs and >1% fat and/or high-sugar milk, would influence household food and beverage purchases among US households with a preschool child. We aimed to identify the lowest tax rate associated with meaningful changes in purchases. Methods: We used household food and beverage purchase data from households with a single child who participated in the 2009–2012 Nielsen Homescan Panel. A 2-part, multilevel panel model was used to examine the relation between beverage prices and food and beverage purchases. Logistic regression was used in the first part of the model to estimate the probability of a food/beverage being purchased, whereas the second part of the model used log-linear regression to estimate predicted changes in purchases among reporting households. Estimates from both parts were combined, and bootstrapping was performed to obtain corrected SEs. In separate models, prices of SSBs, or SSBs and >1% and/or high-sugar milk, were perturbed by +10%, +15%, and +20%. Predicted changes in food and beverage purchases were compared across models. Results: Price increases of 10%, 15%, and 20% on SSBs were associated with fewer purchases of juice drinks, whereas price increases of 10%, 15%, and 20% simulated on both SSBs plus >1% fat and/or high-sugar milk (combined tax) were associated with fewer kilocalories purchased from >1% fat, low-sugar milk, and meat, poultry, fish, and mixed meat dishes. Conclusions: Our study provides further evidence that a tax on beverages high in sugar and/or fat may be associated with favorable changes in beverage purchases among US households with a preschool child. PMID:26063069

  15. Updates on the Clinical Evidenced Herb-Warfarin Interactions

    Directory of Open Access Journals (Sweden)

    Beikang Ge

    2014-01-01

    Full Text Available Increasing and inadvertent use of herbs makes herb-drug interactions a focus of research. Concomitant use of warfarin, a highly efficacious oral anticoagulant, and herbs causes major safety concerns due to the narrow therapeutic window of warfarin. This paper presents an update overview of clinical findings regarding herb-warfarin interaction, highlighting clinical outcomes, severity of documented interactions, and quality of clinical evidence. Among thirty-eight herbs, Cannabis, Chamomile, Cranberry, Garlic, Ginkgo, Grapefruit, Lycium, Red clover, and St. John’s wort were evaluated to have major severity interaction with warfarin. Herbs were also classified on account of the likelihood of their supporting evidences for interaction. Four herbs were considered as highly probable to interact with warfarin (level I, three were estimated as probable (level II, and ten and twenty-one were possible (level III and doubtful (level IV, respectively. The general mechanism of herb-warfarin interaction almost remains unknown, yet several pharmacokinetic and pharmacodynamic factors were estimated to influence the effectiveness of warfarin. Based on limited literature and information reported, we identified corresponding mechanisms of interactions for a small amount of “interacting herbs.” In summary, herb-warfarin interaction, especially the clinical effects of herbs on warfarin therapy should be further investigated through multicenter studies with larger sample sizes.

  16. Thermoluminescent characteristics of inorganic dust from black pepper spice

    Energy Technology Data Exchange (ETDEWEB)

    Furetta, C.; Cruz Z, E. [ICN-UNAM, A.P. 70-543, 04510 Mexico D.F. (Mexico); Favalli, A. [European Commission, Joint Research Centre, Institute for the Protection and Security of Citizen, TP800, Via E. Fermi 21020, Ispra VA (Italy)

    2007-07-01

    Full text: The irradiation of spices is normally used for its sterilization, allowing this procedure to extend the storage time ir different needs, i.e. transportation over large distances from the production places to distribution points for commercialization. The irradiated food allows studying the behaviour and the characteristics of its inorganic content, i.e. minerals. The aim of this work is to study the main thermoluminescent (TL) characteristics of the inorganic dust extracted from Black pepper spice. TL responses as a function of the delivered gamma dose, fading at room temperature, effect of W irradiation are reported. The thermoluminescent kinetic parameters of the glow curves have been accurately analysed using the Computerized Glow Curve Deconvolution (CGCD) method and results are discussed. (Author)

  17. Search for β-Secretase Inhibitors from Natural Spices.

    Science.gov (United States)

    Matsumura, Shinichi; Murata, Kazuya; Yoshioka, Yuri; Matsuda, Hideaki

    2016-04-01

    The growing number of Alzheimer's disease (AD) patients prompted us to seek effective natural resources for the prevention of AD. We focused on the inhibition of β-secretase, which is known to catalyze the production of senile plaque. Sixteen spices used in Asian countries were selected for the screening. Among the extracts tested, hexane extracts obtained from turmeric, cardamom, long pepper, cinnamon, Sichuan pepper, betel, white turmeric and aromatic ginger showed potent inhibitory activities. Their active principles were identified as sesquiterpenoids, monoterpenoids, fatty acid derivatives and phenylpropanoids using GC-MS analyses. The chemical structures and IC50 values of the compounds are disclosed. The results suggest that long-term consumption'of aromatic compounds from spices could be effective in the prevention of AD.

  18. Microbiological status and antifungal properties of irradiated spices

    Energy Technology Data Exchange (ETDEWEB)

    Sharma, A.; Ghanekar, A.S.; Padwal-Desai, S.R.; Nadkarni, G.B.

    The bacterial counts of commercially available species were found to be in the range of 10/sup 2/-10/sup 7//g, whereas the fungal counts varied between 10/sup 2/ and 10/sup 3//g. Among the five spices studied, pepper, cardamom, and nutmeg mace had a high microbial load compared to cinnamon and clove. Exposure to ..gamma..-irradiation in the dose range of 7.5-10 kGy was adequate to sterilize all the spices. The essential oil of clove and cinnamon exhibited inhibitory properties against aflatoxin-producing aspergilli. ..gamma..-Irradiation did not affect fungal inhibitory principles present in clove, though marginal reduction was observed in that of cinnamon.

  19. Search for β-Secretase Inhibitors from Natural Spices.

    Science.gov (United States)

    Matsumura, Shinichi; Murata, Kazuya; Yoshioka, Yuri; Matsuda, Hideaki

    2016-04-01

    The growing number of Alzheimer's disease (AD) patients prompted us to seek effective natural resources for the prevention of AD. We focused on the inhibition of β-secretase, which is known to catalyze the production of senile plaque. Sixteen spices used in Asian countries were selected for the screening. Among the extracts tested, hexane extracts obtained from turmeric, cardamom, long pepper, cinnamon, Sichuan pepper, betel, white turmeric and aromatic ginger showed potent inhibitory activities. Their active principles were identified as sesquiterpenoids, monoterpenoids, fatty acid derivatives and phenylpropanoids using GC-MS analyses. The chemical structures and IC50 values of the compounds are disclosed. The results suggest that long-term consumption'of aromatic compounds from spices could be effective in the prevention of AD. PMID:27396206

  20. Microbiological Spoilage of Spices, Nuts, Cocoa, and Coffee

    Science.gov (United States)

    Pinkas, Joan M.; Battista, Karen; Morille-Hinds, Theodora

    Spices, nuts, cocoa, and coffee are raw materials that may be used alone or as ingredients in the manufacture of processed food products. The control of microbiological spoilage of these raw materials at the ingredient stage will enable the food processor to better assure the production of high-quality foods with an acceptable shelf life. While this chapter is limited to four materials, many of the spoilage control procedures recommended can also be applied to other raw materials of a similar nature.

  1. Antibacterial and antidermatophyte activities of some essential Oils from spices

    OpenAIRE

    El Kady, I. A. [اسماعيل عبد الرزاق القاضي; El-Maraghy, S. S. Mohamed; Eman Mostafa M.

    1993-01-01

    The inhibitory effects of ten essential oil from different spices against the growth of various isolates of bacteria representing Gram-positive (seven isolates) and Gram-negative (four isolates) were studied. Eight antibacterial agents were included for comparative purposes. Results show that essential oils of thyme (Thymus vulgaris L.), cinnamon (Cinnamomum verum Presl (Syn. C. zylanicum Blume) and cardamom (Elettaria cardamum White and Maton) were highly active against both Gram-negative an...

  2. SPICE Module for the Satellite Orbit Analysis Program (SOAP)

    Science.gov (United States)

    Coggi, John; Carnright, Robert; Hildebrand, Claude

    2008-01-01

    A SPICE module for the Satellite Orbit Analysis Program (SOAP) precisely represents complex motion and maneuvers in an interactive, 3D animated environment with support for user-defined quantitative outputs. (SPICE stands for Spacecraft, Planet, Instrument, Camera-matrix, and Events). This module enables the SOAP software to exploit NASA mission ephemeris represented in the JPL Ancillary Information Facility (NAIF) SPICE formats. Ephemeris types supported include position, velocity, and orientation for spacecraft and planetary bodies including the Sun, planets, natural satellites, comets, and asteroids. Entire missions can now be imported into SOAP for 3D visualization, playback, and analysis. The SOAP analysis and display features can now leverage detailed mission files to offer the analyst both a numerically correct and aesthetically pleasing combination of results that can be varied to study many hypothetical scenarios. The software provides a modeling and simulation environment that can encompass a broad variety of problems using orbital prediction. For example, ground coverage analysis, communications analysis, power and thermal analysis, and 3D visualization that provide the user with insight into complex geometric relations are included. The SOAP SPICE module allows distributed science and engineering teams to share common mission models of known pedigree, which greatly reduces duplication of effort and the potential for error. The use of the software spans all phases of the space system lifecycle, from the study of future concepts to operations and anomaly analysis. It allows SOAP software to correctly position and orient all of the principal bodies of the Solar System within a single simulation session along with multiple spacecraft trajectories and the orientation of mission payloads. In addition to the 3D visualization, the user can define numeric variables and x-y plots to quantitatively assess metrics of interest.

  3. SPICE Model of Memristor with Nonlinear Dopant Drift

    Directory of Open Access Journals (Sweden)

    Z. Biolek

    2009-06-01

    Full Text Available A mathematical model of the prototype of memristor, manufactured in 2008 in Hewlett-Packard Labs, is described in the paper. It is shown that the hitherto published approaches to the modeling of boundary conditions need not conform with the requirements for the behavior of a practical circuit element. The described SPICE model of the memristor is thus constructed as an open model, enabling additional modifications of non-linear boundary conditions. Its functionality is illustrated on computer simulations.

  4. A Memristor SPICE Model Accounting for Synaptic Activity Dependence

    OpenAIRE

    Qingjiang Li; Alexander Serb; Themistoklis Prodromakis; Hui Xu

    2015-01-01

    In this work, we propose a new memristor SPICE model that accounts for the typical synaptic characteristics that have been previously demonstrated with practical memristive devices. We show that this model could account for both volatile and non-volatile memristance changes under distinct stimuli. We then demonstrate that our model is capable of supporting typical STDP with simple non-overlapping digital pulse pairs. Finally, we investigate the capability of our model to simulate the activity...

  5. SPICE Model of Memristor with Nonlinear Dopant Drift

    OpenAIRE

    Z. Biolek; Biolek, D.; V. Biolkova

    2009-01-01

    A mathematical model of the prototype of memristor, manufactured in 2008 in Hewlett-Packard Labs, is described in the paper. It is shown that the hitherto published approaches to the modeling of boundary conditions need not conform with the requirements for the behavior of a practical circuit element. The described SPICE model of the memristor is thus constructed as an open model, enabling additional modifications of non-linear boundary conditions. Its functionality is illustrated on computer...

  6. Bacterial and yeast counts in Brazilian commodities and spices

    Directory of Open Access Journals (Sweden)

    Freire Francisco das Chagas Oliveira

    2002-01-01

    Full Text Available A total of thirteen genera of bacteria and two genera of yeasts were detected in surface sterilized and unsterilized Brazilian commodities and spices such as cashew kernels, Brazil nut kernels, black and white pepper. The genus Bacillus with eight species was by far the most common. The yeasts isolated were Pichia sp., P. guillermondii and Rhodotorula sp. Bacillus cereus, Salmonella typhimurium and Staphylococcus aureus were detected in cashew and Brazil nut kernels.

  7. Photodiode Circuit Macro-model for SPICE Simulation

    Institute of Scientific and Technical Information of China (English)

    2006-01-01

    An accurate photodiode circuit macro-model is proposed for SPICE simulation. The definition and implementation of the macro-model is based on carrier stationary continuity equation. In this macro-model, the photodiode is a device of three pins, one for light intensity input and the other two for photocurrent output, which represent the relationship between photocurrent and incident light. The validity of the proposed macro-model is demonstrated with its PSPICE simulation result compared with reported experimental data.

  8. A Survey of Fast Analog Circuit Analysis Algorithm using SPICE

    OpenAIRE

    T.Murugajothi

    2014-01-01

    is paper presents a fast analog circuit analysis algorithm, fundamental circuit-based circuit analysis, for circuits being repeatedly modified and verified in product development. The algorithm reuses previous circuit simulation result on successive changed circuit analysis to achieve simulation operation reduction. The algorithm is implemented with SPICE simulator on linear and nonlinear circuit applications with the proposed device delta models. The experiments show that t...

  9. The Southwest Pacific Ocean circulation and climate experiment (SPICE)

    OpenAIRE

    Ganachaud, Alexandre; Cravatte, Sophie; A. Melet; Schiller, A.; Holbrook, N J; Sloyan, B.M.; Widlansky, M.J.; Bowen, M; Verron, J.; Wiles, P; K. Ridgway; Sutton, P.; Sprintall, J.; Steinberg, C.; Brassington, G.

    2014-01-01

    The Southwest Pacific Ocean Circulation and Climate Experiment (SPICE) is an international research program under the auspices of CLIVAR. The key objectives are to understand the Southwest Pacific Ocean circulation and the South Pacific Convergence Zone (SPCZ) dynamics, as well as their influence on regional and basin-scale climate patterns. South Pacific thermocline waters are transported in the westward flowing South Equatorial Current (SEC) toward Australia and Papua-New Guinea. On its way...

  10. solation and Identification of Fungi from Spices and Medicinal Plants

    OpenAIRE

    Farid M. Toma; Nareen Q. Faqi Abdulla

    2013-01-01

    This investigation was designed to throw light on the microbial status of some crude herbal materials. A total of 16 samples, representing different types of spices and medicinal plants were collected from common market in the Erbil city. Ten different fungal genera and 16 species were isolated and identified as Alternaria alternata, Aspergillus spp., Gliocladium sp., Hyalodendron diddeus, Memmoniella sp., Penicillium spp., Rhizopus spp., Syncephalastrum sp., Cladosporium lignicolum and Ulocl...

  11. Electrochemical sensing carcinogens in beverages

    CERN Document Server

    Zia, Asif Iqbal

    2016-01-01

    This book describes a robust, low-cost electrochemical sensing system that is able to detect hormones and phthalates – the most ubiquitous endocrine disruptor compounds – in beverages and is sufficiently flexible to be readily coupled with any existing chemical or biochemical sensing system. A novel type of silicon substrate-based smart interdigital transducer, developed using MEMS semiconductor fabrication technology, is employed in conjunction with electrochemical impedance spectroscopy to allow real-time detection and analysis. Furthermore, the presented interdigital capacitive sensor design offers a sufficient penetration depth of the fringing electric field to permit bulk sample testing. The authors address all aspects of the development of the system and fully explain its benefits. The book will be of wide interest to engineers, scientists, and researchers working in the fields of physical electrochemistry and biochemistry at the undergraduate, postgraduate, and research levels. It will also be high...

  12. Phosphorus, beverages, and chronic kidney disease

    Directory of Open Access Journals (Sweden)

    Di Irorio B

    2012-10-01

    Full Text Available Biagio Di Iorio, Lucia Di Micco, Serena Torraca, Maria Luisa SiricoNephrology-Medicine Department, "A Landolfi" Hospital, Solofra, ItalyAbstract: Phosphate is present in food in two forms, ie, organic and inorganic phosphate salts, which are naturally present in food and as phosphates added for industrial and commercial reasons. There is also a high content of added phosphate in beverages, and phosphates in this form are highly absorbable. The real content of phosphate contained in beverages is often unrecognized, and nephrologists do not always take into account the amount of phosphorus that patients ingest in this form.Keywords: phosphorus, beverages, additive, diet

  13. SPICE EUV spectrometer for the Solar Orbiter mission

    Science.gov (United States)

    Fludra, A.; Griffin, D.; Caldwell, M.; Eccleston, P.; Cornaby, J.; Drummond, D.; Grainger, W.; Greenway, P.; Grundy, T.; Howe, C.; McQuirk, C.; Middleton, K.; Poyntz-Wright, O.; Richards, A.; Rogers, K.; Sawyer, C.; Shaughnessy, B.; Sidher, S.; Tosh, I.; Beardsley, S.; Burton, G.; Marshall, A.; Waltham, N.; Woodward, S.; Appourchaux, T.; Philippon, A.; Auchere, F.; Buchlin, E.; Gabriel, A.; Vial, J.-C.; Schühle, U.; Curdt, W.; Innes, D.; Meining, S.; Peter, H.; Solanki, S.; Teriaca, L.; Gyo, M.; Büchel, V.; Haberreiter, M.; Pfiffner, D.; Schmutz, W.; Carlsson, M.; Haugan, S. V.; Davila, J.; Jordan, P.; Thompson, W.; Hassler, D.; Walls, B.; Deforest, C.; Hanley, J.; Johnson, J.; Phelan, P.; Blecha, L.; Cottard, H.; Paciotti, G.; Autissier, N.; Allemand, Y.; Relecom, K.; Munro, G.; Butler, A.; Klein, R.; Gottwald, A.

    2013-09-01

    SPICE is a high resolution imaging spectrometer operating at extreme ultraviolet wavelengths, 70.4 - 79.0 nm and 97.3 - 104.9 nm. It is a facility instrument on the Solar Orbiter mission. SPICE will address the key science goals of Solar Orbiter by providing the quantitative knowledge of the physical state and composition of the plasmas in the solar atmosphere, in particular investigating the source regions of outflows and ejection processes which link the solar surface and corona to the heliosphere. By observing the intensities of selected spectral lines and line profiles, SPICE will derive temperature, density, flow and composition information for the plasmas in the temperature range from 10,000 K to 10MK. The instrument optics consists of a single-mirror telescope (off-axis paraboloid operating at near-normal incidence), feeding an imaging spectrometer. The spectrometer is also using just one optical element, a Toroidal Variable Line Space grating, which images the entrance slit from the telescope focal plane onto a pair of detector arrays, with a magnification of approximately x5. Each detector consists of a photocathode coated microchannel plate image intensifier, coupled to active-pixel-sensor (APS). Particular features of the instrument needed due to proximity to the Sun include: use of dichroic coating on the mirror to transmit and reject the majority of the solar spectrum, particle-deflector to protect the optics from the solar wind, and use of data compression due to telemetry limitations.

  14. Cancer Cell Signaling Pathways Targeted by Spice-Derived Nutraceuticals

    Science.gov (United States)

    Sung, Bokyung; Prasad, Sahdeo; Yadav, Vivek R.; Aggarwal, Bharat B.

    2012-01-01

    Extensive research within the last half a century has revealed that cancer is caused by dysregulation of as many as 500 different gene products. Most natural products target multiple gene products and thus are ideally suited for prevention and treatment of various chronic diseases, including cancer. Dietary agents such as spices have been used extensively in the Eastern world for a variety of ailments for millennia, and five centuries ago they took a golden journey to the Western world. Various spice-derived nutraceuticals, including 1′-acetoxychavicol acetate, anethole, capsaicin, car-damonin, curcumin, dibenzoylmethane, diosgenin, eugenol, gambogic acid, gingerol, thymoquinone, ursolic acid, xanthohumol, and zerumbone derived from galangal, anise, red chili, black cardamom, turmeric, licorice, fenugreek, clove, kokum, ginger, black cumin, rosemary, hop, and pinecone ginger, respectively, are the focus of this review. The modulation of various transcription factors, growth factors, protein kinases, and inflammatory mediators by these spice-derived nutraceuticals are described. The anticancer potential through the modulation of various targets is also the subject of this review. Although they have always been used to improve taste and color and as a preservative, they are now also used for prevention and treatment of a wide variety of chronic inflammatory diseases, including cancer. PMID:22149093

  15. Quality and safety of some commercial spices brands

    Directory of Open Access Journals (Sweden)

    Blagojević Slavica M.

    2013-01-01

    Full Text Available In this study, in order to evaluate the quality and safety of selected commercial spices brands, contents of moisture and minerals, as well as the concentration of certain heavy metals (As, Hg and Pb were determined in oregano, sweet basil, parsley and celery. The spice samples were subjected to microwave digestion, and were analyzed by atomic absorption spectrometry (AAS, using hydride generation AAS technique, cold vapor AAS technique, and graphite furnace AAS technique for determination of As, Hg and Pb, respectively. Maximum concentrations of As and Pb were determined in the same brand sample of celery, and are 0.75 ppm and 0.40 ppm, respectively, while the maximum concentration of Hg in various brands sweet basil samples is 0.05 ppm. According to the results, the contents of moisture and minerals, as well as the concentrations of heavy metals in all selected spices were below the maximum permissible limits declared by the national legislations, and are safe for human consumption. [Projekat Ministarstva nauke Republike Srbije, br. 172015

  16. Application of Spices in Dentistry- A Literature Review

    Directory of Open Access Journals (Sweden)

    Jyotsna Srinath

    2014-06-01

    Full Text Available Diseases of the oral cavity are very prevalent; they can occur in the young and the old and carries no gender prelidiction. Commonest oral diseases are dental caries, periodontitis and oral candidiasis. All these diseases are predominantly caused by micro organisms and their treatment involves anti microbials. Excessive usage of these drugs can lead to development of resistance by the microbes and also, these drugs can lead to many unnecessary side effects, like headaches, GIT disturbances, nausea, vomiting etc. Modern medicine is moving towards researching herbal remedies for medical treatment, to prevent unnecessary bacterial resistance. Spices are edible products of plants used to improve the aroma and flavor of food. In the beginning of 20th century, they were employed in various traditional medicine systems to cure various diseases. Various studies don on the property of these spices also prove their medicinal properties. This article reviews the uses of select spices like Curcuma longa, Zingiber officinale, Piper Nigrum, Eletteria cardamom, Cinnamomum Vernum, Syzygium aromaticum Trigonella foenum graecum, Myristica fragrans and their applications in dentistry.

  17. EPR investigation of some traditional oriental irradiated spices

    Science.gov (United States)

    Duliu, Octavian G.; Georgescu, Rodica; Ali, Shaban Ibrahim

    2007-06-01

    The 9.50 GHz electron paramagnetic resonance (EPR) spectra of unirradiated and 60Co γ-ray irradiated cardamom ( Elettaria cardamomum L. Maton, Zingiberaceae), ginger (( Zingiber officinale Rosc., Zingiberaceae), and saffron ( Crocus sativus L., Iridaceae) have been investigated at room temperature. All unirradiated spices presented a weak resonance line with g-factors around free-electron ones. After γ-ray irradiation at an absorbed dose of up to 11.3 kGy, the presence of EPR spectra whose amplitude increase monotonously with the absorbed dose has been noticed with all spices. A 100 °C isothermal annealing of 11.3 kGy irradiated samples has shown a differential reduction of amplitude of various components that compose initial spectra, but even after 3.6 h of thermal treatment, the remaining amplitude represents no less then 30% of the initial ones. The same peculiarities have been noticed after 83 days storage at room temperature but after 340 days storage at ambient conditions only irradiated ginger displays a weak signal that differs from those of unirradiated sample. All these factors could be taken into account in establishing at which extent the EPR is suitable to evidence any irradiation treatment applied to these spices.

  18. Gastro-intestinal effects of Indian spice mixture (Garam Masala).

    Science.gov (United States)

    Kochhar, K P; Bijlani, R L; Sachdeva, U; Mahapatra, S C; Padhy, A K; Tandon, R K

    1999-01-01

    Spices are a part of diet all over the world but the variety and quantity consumed in tropical countries is particularly significant. The intestinal transit time of Indians is shorter, and their stool weight larger than that of Europeans on a comparable fibre intake. Ingestion of chilli is associated with a faster whole gut transit time. There is hardly any human work on the effects of spices on intestinal transit or gastric emptying. To explore the effects of spices on gastro intestinal transit this study was conducted on 18 well nourished healthy human adult volunteers using Radiolabelled Idli with or without Garam Masala. On gastric scintigraphy the gastric emptying time was much faster in subjects when spicy meal was given. The t1/2 of the spicy meal, 40.09 +/- (p < 0.05) thus implying a faster transit through the stomach. In 17 out of the 18 subjects t1/2 of the spicy meal was consistently lower than that of spicefree meal. The lag phase of gastric emptying showed no significant difference. There was a tendency towards slower gastrocolic transit with Spicefree meal but more subjects need to be done to confirm this. PMID:10769605

  19. FDTD-SPICE for Characterizing Metamaterials Integrated with Electronic Circuits

    Directory of Open Access Journals (Sweden)

    Zhengwei Hao

    2012-01-01

    Full Text Available A powerful time-domain FDTD-SPICE simulator is implemented and applied to the broadband analysis of metamaterials integrated with active and tunable circuit elements. First, the FDTD-SPICE modeling theory is studied and details of interprocess communication and hybridization of the two techniques are discussed. To verify the model, some simple cases are simulated with results in both time domain and frequency domain. Then, simulation of a metamaterial structure constructed from periodic resonant loops integrated with lumped capacitor elements is studied, which demonstrates tuning resonance frequency of medium by changing the capacitance of the integrated elements. To increase the bandwidth of the metamaterial, non-Foster transistor configurations are integrated with the loops and FDTD-SPICE is applied to successfully bridge the physics of electromagnetic and circuit topologies and to model the whole composite structure. Our model is also applied to the design and simulation of a metasurface integrated with nonlinear varactors featuring tunable reflection phase characteristic.

  20. EPR investigation of some traditional oriental irradiated spices

    Energy Technology Data Exchange (ETDEWEB)

    Duliu, Octavian G. [University of Bucharest, Department of Atomic and Nuclear Physics, Magurele, C.P. MG-11, RO-077125 Bucharest (Romania)]. E-mail: duliu@pcnet.ro; Georgescu, Rodica [National Institute for Physics and Nuclear Engineering -Horia Hulubei, C.P. MG-6, RO-077125 Bucharest (Romania); Ali, Shaban Ibrahim [University of Bucharest, Department of Atomic and Nuclear Physics, Magurele, C.P. MG-11, RO-077125 Bucharest (Romania)

    2007-06-15

    The 9.50 GHz electron paramagnetic resonance (EPR) spectra of unirradiated and {sup 60}Co {gamma}-ray irradiated cardamom (Elettaria cardamomum L. Maton, Zingiberaceae), ginger ((Zingiber officinale Rosc., Zingiberaceae), and saffron (Crocus sativus L., Iridaceae) have been investigated at room temperature. All unirradiated spices presented a weak resonance line with g-factors around free-electron ones. After {gamma}-ray irradiation at an absorbed dose of up to 11.3 kGy, the presence of EPR spectra whose amplitude increase monotonously with the absorbed dose has been noticed with all spices. A 100 {sup o}C isothermal annealing of 11.3 kGy irradiated samples has shown a differential reduction of amplitude of various components that compose initial spectra, but even after 3.6 h of thermal treatment, the remaining amplitude represents no less then 30% of the initial ones. The same peculiarities have been noticed after 83 days storage at room temperature but after 340 days storage at ambient conditions only irradiated ginger displays a weak signal that differs from those of unirradiated sample. All these factors could be taken into account in establishing at which extent the EPR is suitable to evidence any irradiation treatment applied to these spices.

  1. Lumped element modelling of superconducting circuits with SPICE

    CERN Document Server

    Baveco, Maurice Antoine

    2015-01-01

    In this project research is carried out aimed at benchmarking a general-purpose circuit simulation software tool (”SPICE”). The project lasted for 8 weeks, from 29 June 2015 until 21 August 2015 at Performance Evaluation section at CERN. The goal was to apply it on a model of superconducting magnets, namely the main dipole circuit (RB circuit) of the the LHC (Large Hadron Collider), developed by members of the section. Then the strengths and the flaws of the tool were investigated. Transient effects were the main simulation focus point. In the first stage a simplified RB circuit was modelled in SPICE based on subcircuits. The first results were promising but still not with a perfect agreement. After implementing more detailed subcircuits there is an improvement and promising agreement achieved between SPICE and the results of the paper (PSpice) [2]. In general there are more strengths than drawbacks of simulating with SPICE. For example, it should have a shorter simulation time than PSpice for the same mo...

  2. Hypoglycemic herbs and their action mechanisms

    Directory of Open Access Journals (Sweden)

    Tang George

    2009-06-01

    Full Text Available Abstract Conventional drugs treat diabetes by improving insulin sensitivity, increasing insulin production and/or decreasing the amount of glucose in blood. Several herbal preparations are used to treat diabetes, but their reported hypoglycemic effects are complex or even paradoxical in some cases. This article reviews recent findings about some of the most popular hypoglycemic herbs, such as ginseng, bitter melon and Coptis chinensis. Several popular commercially available herbal preparations are also discussed, including ADHF (anti-diabetes herbal formulation, Jiangtangkeli, YGD (Yerbe Mate-Guarana-Damiana and BN (Byakko-ka-ninjin-to. The efficacy of hypoglycemic herbs is achieved by increasing insulin secretion, enhancing glucose uptake by adipose and muscle tissues, inhibiting glucose absorption from intestine and inhibiting glucose production from heptocytes.

  3. Fungi colonizing dead leaves of herbs

    OpenAIRE

    Maria Kowalik

    2013-01-01

    The material was collected from the Botanical Garden and the Collegium Medicum Medicinal Plant Garden of the Jagiellonian University in Krakow. The investigated species were: lemon balm (Mellisa officinalis L.), common lavender (Lavendula angustifolia Mill.), horsemint (Mentha longifolia L.), sage (Salvia officinalis L.), sweet basil (Ocimum basilicum L.), and wild marjoram (Origanum vulgare L.). The aim of the investigation was to identify fungi causing the death of leaf tissues of herbs fro...

  4. The Beverage Intake Questionnaire: Initial Validity and Reliability

    OpenAIRE

    Hedrick, Valisa E.; Comber, Dana L.; Estabrooks, Paul A.; Savla, Jyoti; Davy, Brenda M.

    2010-01-01

    Consumption of energy-containing beverages may lead to weight gain, yet research investigating this issue is limited. An easily-administered beverage intake assessment tool could facilitate research on this topic. The purpose of this cross-sectional investigation was to determine the validity and reliability of a self-administered beverage intake questionnaire (BEVQ), which estimates mean daily intake of beverages consumed (g, kcals) across 19 beverage categories. Participants (n=105; aged 39...

  5. Antioxidant Activity of Spice Extracts and Phenolics in Comparison to Synthetic Antioxidants

    OpenAIRE

    Hossain, M.; Brunton, N.; Barry-Ryan, Catherine; Martin-Diana, Ana Belen; Wilkinson, M

    2008-01-01

    The antioxidant capacity of 30 spices used frequently in ready meals and a selection of key compounds from spices were investigated in the current study using ferric reducing antioxidant properties (FRAP), 2,2'-azinobis(3-ethylebenzothiaziline-6-sulfonate) (ABTS) and microsomal lipid peroxidation (MLP) assays. Antioxidant capacities of the spice extracts were compared to 5 popular synthetic antioxidants [buylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT), tert-butylated hydroquinon...

  6. Spices: the savory and beneficial science of pungency.

    Science.gov (United States)

    Nilius, Bernd; Appendino, Giovanni

    2013-01-01

    Spicy food does not only provide an important hedonic input in daily life, but has also been anedoctically associated to beneficial effects on our health. In this context, the discovery of chemesthetic trigeminal receptors and their spicy ligands has provided the mechanistic basis and the pharmacological means to investigate this enticing possibility. This review discusses in molecular terms the connection between the neurophysiology of pungent spices and the "systemic" effects associated to their trigeminality. It commences with a cultural and historical overview on the Western fascination for spices, and, after analysing in detail the mechanisms underlying the trigeminality of food, the main dietary players from the transient receptor potential (TRP) family of cation channels are introduced, also discussing the "alien" distribution of taste receptors outside the oro-pharingeal cavity. The modulation of TRPV1 and TRPA1 by spices is next described, discussing how spicy sensations can be turned into hedonic pungency, and analyzing the mechanistic bases for the health benefits that have been associated to the consumption of spices. These include, in addition to a beneficial modulation of gastro-intestinal and cardio-vascular function, slimming, the optimization of skeletal muscle performance, the reduction of chronic inflammation, and the prevention of metabolic syndrome and diabetes. We conclude by reviewing the role of electrophilic spice constituents on cancer prevention in the light of their action on pro-inflammatory and pro-cancerogenic nuclear factors like NFκB, and on their interaction with the electrophile sensor protein Keap1 and the ensuing Nrf2-mediated transcriptional activity. Spicy compounds have a complex polypharmacology, and just like any other bioactive agent, show a balance of beneficial and bad actions. However, at least for moderate consumption, the balance seems definitely in favour of the positive side, suggesting that a spicy diet, a caveman

  7. Commercial potential of irradiated spices and dried mixes for export and domestic markets

    International Nuclear Information System (INIS)

    Indian traders who are conventionally exporting non-sterile spices and other dry mixes to several countries, receive not only low value for their produce on account of poor microbiological quality, but also lose the benefits of value addition. Development of gamma ray hygienization facility at the export points could therefore change this scenario. The economic benefits of hygienization and value addition could justifiably be accrued by the spice producing nations like India which has the necessary expertise and technology for supplying quality spices and spice mixes to the world class consumer, besides providing quality product to a huge domestic market. 10 refs

  8. Food and Beverage Marketing to Youth.

    Science.gov (United States)

    Cheyne, Andrew; Mejia, Pamela; Nixon, Laura; Dorfman, Lori

    2014-12-01

    After nearly a decade of concern over the role of food and beverage marketing to youth in the childhood obesity epidemic, American children and adolescents - especially those from communities of color - are still immersed in advertising and marketing environments that primarily promote unhealthy foods and beverages. Despite some positive steps, the evidence shows that the food and beverage industry self-regulation alone is not likely to significantly reduce marketing of unhealthy foods and beverages to youth. A variety of research is needed to monitor industry marketing of unhealthy products to young people, and identify the most promising approaches to improve children's food marketing environments. The continued presence of unhealthy marketing toward children despite years of industry self-regulation suggests it is time for stronger action by policymakers to protect young people from harmful marketing practices.

  9. FUNCTIONAL BEVERAGES BASED ON VEGETABLE JUICES

    Directory of Open Access Journals (Sweden)

    Limareva N. S.

    2014-01-01

    Full Text Available This article covers development of functional beverages technology based on using vegetable juice with apple and beetroot pectin concentrates, content of vitamins, minerals and functional properties

  10. Food and Beverage Marketing to Youth.

    Science.gov (United States)

    Cheyne, Andrew; Mejia, Pamela; Nixon, Laura; Dorfman, Lori

    2014-12-01

    After nearly a decade of concern over the role of food and beverage marketing to youth in the childhood obesity epidemic, American children and adolescents - especially those from communities of color - are still immersed in advertising and marketing environments that primarily promote unhealthy foods and beverages. Despite some positive steps, the evidence shows that the food and beverage industry self-regulation alone is not likely to significantly reduce marketing of unhealthy foods and beverages to youth. A variety of research is needed to monitor industry marketing of unhealthy products to young people, and identify the most promising approaches to improve children's food marketing environments. The continued presence of unhealthy marketing toward children despite years of industry self-regulation suggests it is time for stronger action by policymakers to protect young people from harmful marketing practices. PMID:26626921

  11. Carcinogenic compounds in alcoholic beverages: an update.

    Science.gov (United States)

    Pflaum, Tabea; Hausler, Thomas; Baumung, Claudia; Ackermann, Svenja; Kuballa, Thomas; Rehm, Jürgen; Lachenmeier, Dirk W

    2016-10-01

    The consumption of alcoholic beverages has been classified as carcinogenic to humans by the International Agency for Research on Cancer (IARC) since 1988. More recently, in 2010, ethanol as the major constituent of alcoholic beverages and its metabolite acetaldehyde were also classified as carcinogenic to humans. Alcoholic beverages as multi-component mixtures may additionally contain further known or suspected human carcinogens as constituent or contaminant. This review will discuss the occurrence and toxicology of eighteen carcinogenic compounds (acetaldehyde, acrylamide, aflatoxins, arsenic, benzene, cadmium, ethanol, ethyl carbamate, formaldehyde, furan, glyphosate, lead, 3-MCPD, 4-methylimidazole, N-nitrosodimethylamine, pulegone, ochratoxin A, safrole) occurring in alcoholic beverages as identified based on monograph reviews by the IARC. For most of the compounds of alcoholic beverages, quantitative risk assessment provided evidence for only a very low risk (such as margins of exposure above 10,000). The highest risk was found for ethanol, which may reach exposures in ranges known to increase the cancer risk even at moderate drinking (margin of exposure around 1). Other constituents that could pose a risk to the drinker were inorganic lead, arsenic, acetaldehyde, cadmium and ethyl carbamate, for most of which mitigation by good manufacturing practices is possible. Nevertheless, due to the major effect of ethanol, the cancer burden due to alcohol consumption can only be reduced by reducing alcohol consumption in general or by lowering the alcoholic strength of beverages.

  12. Beverage consumption and adult weight management: A review.

    Science.gov (United States)

    Dennis, Elizabeth A; Flack, Kyle D; Davy, Brenda M

    2009-12-01

    Total energy consumption among United States adults has increased in recent decades, and energy-containing beverages are a significant contributor to this increase. Because beverages are less satiating than solid foods, consumption of energy-containing beverages may increase energy intake and lead to weight gain; trends in food and beverage consumption coinciding with increases in overweight and obesity support this possibility. The purpose of this review is to present what is known about the effect of beverage consumption on short-term (i.e., meal) energy intake, as well as longer-term effects on body weight. Specific beverages addressed include water, other energy-free beverages (diet soft drinks, coffee and tea), and energy-containing beverages (soft drinks, juices and juice drinks, milk and soy beverages, alcohol). Existing evidence, albeit limited, suggests that encouraging water consumption, and substituting water and other energy-free beverages (diet soft drinks, coffee and tea) for energy-containing beverages may facilitate weight management. Energy-containing beverages acutely increase energy intake, however long-term effects on body weight are uncertain. While there may be health benefits for some beverage categories, additional energy provided by beverages should be compensated for by reduced consumption of other foods in the diet.

  13. Golden Herbs used in Piles Treatment: A Concise Report

    OpenAIRE

    Rajani Chauhan; Km. Ruby; Jaya Dwivedi

    2012-01-01

    Herbal medicine is also called phytomedicine. It is refers to using a plant's seeds, berries, roots, leaves, bark, or flowers for disease treatment.Herbs have many golden phytochemicals or secondary metabolites to treat disease. They have a long tradition of use outside of conventional medicine. Hemorrhoids or Piles treatment through Herbs has been effective and a golden treatment without any side-effects. There are some herbs which is useful in piles treatment such as Aesculus hippocastanum,...

  14. [Application of magnetic materials in analysis on Chinese herb medicines].

    Science.gov (United States)

    Xu, Li-Wei; Wang, Jiu-Rong; Han, Xue-Feng

    2012-12-01

    China is the cradle of Chinese herb medicines,with rich plant resources. However, traditional processing methods have many disadvantages, such as high comsumption of organic solvent, long extraction time and high loss of effective constituents. For the purpose of rational use of Chinese herb medicines and accurate analysis on their constituents,the sample pre-treatment method with magnetic nanoparticles as the carrier brought new opportunities in recent years. after consulting literatures,the essay summarizes traditional extraction methods of Chinese herb medicines, characteristics of magnetic materials and their application in the analysis on Chinese herb medicines. PMID:23477130

  15. Gamma Irradiation does not Cause Carcinogenesis of Irradiated Herbs

    International Nuclear Information System (INIS)

    Full text: Microbial contamination of medicinal herbs can be effectively reduced by gamma irradiation. Since irradiation may cause carcinogenicity of the irradiated herbs, the objective of this research is to study the effect of gamma irradiation (10 and 25 kGy) from cobalt-60 on carcinogenicity. The herbs studied were Pueraria candollei Grah., Curcuma longa Linn. Zingiber montanum, Senna alexandrina P. Miller, Eurycoma Longifolia Jack, Gymnostema pentaphylum Makino, Ginkgo biloba, Houttuynia cordata T., Andrographis paniculata, Thunbergia laurifolia L., Garcinia atroviridis G., and Cinnamomum verum J.S.Presl. The results showed that gamma irradiation at the dose of 10 and 25 kGy did not cause carcinogenicity of the irradiated herbs

  16. Plant-animal interactions in two forest herbs along a tree and herb diversity gradient

    NARCIS (Netherlands)

    Vockenhuber, E.; Kabouw, P.; Tscharntke, T.; Scherber, C.

    2013-01-01

    Background: Plant diversity can influence numerous ecosystem processes, including plant–animal interactions, which, in turn, will affect plant growth and fitness. At present, little is known on how plant–animal interactions in forests respond to gradients in tree and herb-layer diversity. Aims: To q

  17. Microbial contamination of spices used in production of meat products

    Directory of Open Access Journals (Sweden)

    Marcela Klimešová

    2015-05-01

    Full Text Available There was investigated microbial quality of spices used in production of meat products (black pepper, allspice, coriander, juniper, cumin, cinnamon, badian, mustard, bay leaf, paprika, rosemary, garlic, ginger, thyme, cardamom. The spices were analysed on the presence of total count of mesophilic, thermoresistant and coliforming microorganisms, Staphylococcus aureus, methicilin resistant S. aureus (MRSA, Escherichia coli, Salmonella spp., Bacillus cereus, Bacillus licheniformis and moulds. For the detection of fungal contamination was used agar with glucose, yeast extract and oxytetracyklin and dichloran-glycerol agar. The cultivation was performed at 25 ±1°C for 5 - 7 days. The microscopic method was used for species identification. The aflatoxin presence was confirmed by ELISA test in all of tested spices and was performed in ppb (pars per billion = μg/kg. TCM ranged from 200 to 5600000 cfu/g, TRM from 20 to 90000 cfu/g and coliforming bacteria from 30 to 3200 cfu/g. B. cereus was present in juniper, mustard, bay leaf, thyme and cardamom (32%, while B. licheniformis was confirmed in 58% of cases (allspice, pepper, ground juniper, badian, bay leaf, paprika, garlic, thyme and cardamom. S. aureus was detected in whole coriander, cinnamon, badian and mustard but only in law number (30, 40, 20 and 10 cfu/g respectively. No strains S. aureus was identified as MRSA. The presence of Salmonella spp. and E. coli was not confirmed. The fungal contamination was found in 14 spices and the their count varied from 0 to 1550 cfu/g. There were confirmed the presence of Aspergillus flavus (allspice whole and ground, black pepper whole and ground, whole coriander, ground cumin, ground bay leaf, Aspergillus niger (allspice whole and ground, black pepper ground, ground juniper, cumin ground, bay leaf ground, ground rosemary, ground thyme, Penicillium glaucum (allspice whole and ground, whole juniper, whole cinnamon, Penicillium claviforme (whole black pepper

  18. SPICE Mutator Model for Transforming Memristor into Meminductor

    Directory of Open Access Journals (Sweden)

    Hui Wang

    2013-01-01

    Full Text Available The memristor (resistor with memory, as the fourth fundamental circuit element, is a nonvolatile nanoelectronic device and holds great promise for VLSI applications. It was suggested that the meminductor (ML, inductor with memory circuit can be built by memristor emulators. This paper further addresses the transformation mechanism in terms of constitutive relation from the memristor to the meminductor and then designs an MR-ML mutator to achieve MR-ML transformation. We also present the mutator’s SPICE model and analyze the simulation results.

  19. A memristor SPICE model accounting for synaptic activity dependence.

    Directory of Open Access Journals (Sweden)

    Qingjiang Li

    Full Text Available In this work, we propose a new memristor SPICE model that accounts for the typical synaptic characteristics that have been previously demonstrated with practical memristive devices. We show that this model could account for both volatile and non-volatile memristance changes under distinct stimuli. We then demonstrate that our model is capable of supporting typical STDP with simple non-overlapping digital pulse pairs. Finally, we investigate the capability of our model to simulate the activity dependence dynamics of synaptic modification and present simulated results that are in excellent agreement with biological results.

  20. Postharvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek, and Turmeric Spices.

    Science.gov (United States)

    Balasubramanian, S; Roselin, P; Singh, K K; Zachariah, John; Saxena, S N

    2016-07-26

    Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilized in the form of value-added product. This review paper deals with the cultivation, postharvesting, chemical composition, uses, health, and medicinal benefits of the selected spice viz., black pepper, coriander, cinnamon, fenugreek, turmeric, and technological advances in processing of spices viz., super critical fluid extraction, cryogenic grinding, and microencapsulation etc. This paper also focuses on issues related to utilization of spices toward its high end-product development and characterization in pharmaceuticals and other medicinal purposes. The availability of different spices and their varietal differences and location have their pertinent characters, which are much demanding to refine postharvest and processing to assure its quality in the international market.

  1. We, the People of the World... Special Programs in Citizenship Education: Comparative Legal Systems. SPICE V.

    Science.gov (United States)

    Hardin, Julia P., Ed.; Moulden, Richard G., Ed.

    This compilation of over 40 lesson plans on various topics in law related education was written by classroom teachers from around the United States who had participated in the fifth of an annual series called Special Programs in Citizenship Education (SPICE)--weeklong institutes devoted to learning about different cultures and laws. Called SPICE V…

  2. Postharvest Processing and Benefits of Black Pepper, Coriander, Cinnamon, Fenugreek, and Turmeric Spices.

    Science.gov (United States)

    Balasubramanian, S; Roselin, P; Singh, K K; Zachariah, John; Saxena, S N

    2016-07-26

    Spices are prime source for flavor, aroma, and taste in cuisines and play an active role as medicines due to their high antioxidant properties. As medicine or food, the importance of spices cannot be overemphasized. The medicinal values of spices are very well established in treating various ailments like cancer, fever, malaria, stomach offset, nausea, and many more. A spice may be available in several forms: fresh, whole dried, or pre-ground dried which requires further processing to be utilized in the form of value-added product. This review paper deals with the cultivation, postharvesting, chemical composition, uses, health, and medicinal benefits of the selected spice viz., black pepper, coriander, cinnamon, fenugreek, turmeric, and technological advances in processing of spices viz., super critical fluid extraction, cryogenic grinding, and microencapsulation etc. This paper also focuses on issues related to utilization of spices toward its high end-product development and characterization in pharmaceuticals and other medicinal purposes. The availability of different spices and their varietal differences and location have their pertinent characters, which are much demanding to refine postharvest and processing to assure its quality in the international market. PMID:25747463

  3. Development of cardamom herbal coffee beverages: a study of physicochemical characteristic and consumer perception towards sensory properties

    Directory of Open Access Journals (Sweden)

    Noor Ariefandie Febrianto

    2015-04-01

    Full Text Available Herbal coffee is one of the coffee diversification products that has been well recognized in the market. Addition of herbs or spices in coffee, not only offer an enhanced flavor characteristic, but more importantly also offer the consumer to gain a health benefit. Cardamom (Amonum cardomum is commonly recognized as a herb and a food spice to add flavor to dishes. This research was aimed to develop a herbal coffee containing the extract of cardamom and to study the characteristics of herbal coffee obtained physicochemically and by sensory analysis. Crystallized coffee and sugar mixture was blended with cardamom extracts 10%, 20%, 30%, 40%, and 50% to obtain ready to drink cardamom herbal coffee. The mixtures and control (without addition of cardamom were then subjected for consumer perception by testing it to 30 panelists based on hedonic sensory test. The three mixtures that were choosen were then analysed for its physicochemical characteristics such as its powder and brewing appearrance, insoluble solids, reducing sugar and caffein concentration. The result showed that the addition of 10%, 20%, and 30% cardamom extract had good preferences to consumer, which 10% of addition resulted the highest preferences. The hedonic sensorytest resulted the preferences of the afore mentioned herbal coffee on color, aroma, taste and flavor was 3.37; 3.14; 3.30; 3.27; and 3.37 (on scale 1 to 5, respectively, representing moderately like to like preferences.The physicochemical analysis showed that the mixture contained 0.17% of insoluble solid, 0.13% of reducing sugar and 0.45% caffeine which comply the Indonesia standard of SNI 4446:1998. This result showed that the cardamom herbal coffee is potential to be developed as one of coffee diversification products.

  4. 21 CFR 582.30 - Natural substances used in conjunction with spices and other natural seasonings and flavorings.

    Science.gov (United States)

    2010-04-01

    ... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Natural substances used in conjunction with spices... with spices and other natural seasonings and flavorings. Natural substances used in conjunction with spices and other natural seasonings and flavorings that are generally recognized as safe for...

  5. 21 CFR 182.40 - Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.

    Science.gov (United States)

    2010-04-01

    ... conjunction with spices, seasonings, and flavorings. 182.40 Section 182.40 Food and Drugs FOOD AND DRUG... in conjunction with spices, seasonings, and flavorings. Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their...

  6. 75 FR 20615 - Risk Profile: Pathogens and Filth in Spices: Request for Comments and for Scientific Data and...

    Science.gov (United States)

    2010-04-20

    ... HUMAN SERVICES Food and Drug Administration Risk Profile: Pathogens and Filth in Spices: Request for... plans to conduct a risk profile for pathogens and filth in spices. The purpose of the risk profile is to ascertain the current state of knowledge about spices contaminated with microbiological pathogens and/...

  7. Alcoholic extraction enables EPR analysis to characterize radiation-induced cellulosic signals in spices.

    Science.gov (United States)

    Ahn, Jae-Jun; Sanyal, Bhaskar; Akram, Kashif; Kwon, Joong-Ho

    2014-11-19

    Different spices such as turmeric, oregano, and cinnamon were γ-irradiated at 1 and 10 kGy. The electron paramagnetic resonance (EPR) spectra of the nonirradiated samples were characterized by a single central signal (g = 2.006), the intensity of which was significantly enhanced upon irradiation. The EPR spectra of the irradiated spice samples were characterized by an additional triplet signal at g = 2.006 with a hyperfine coupling constant of 3 mT, associated with the cellulose radical. EPR analysis on various sample pretreatments in the irradiated spice samples demonstrated that the spectral features of the cellulose radical varied on the basis of the pretreatment protocol. Alcoholic extraction pretreatment produced considerable improvements of the EPR signals of the irradiated spice samples relative to the conventional oven and freeze-drying techniques. The alcoholic extraction process is therefore proposed as the most suitable sample pretreatment for unambiguous detection of irradiated spices by EPR spectroscopy.

  8. Investigation of the Yeast and Mould Floras in Some Ground Spices

    Directory of Open Access Journals (Sweden)

    Aydın Vural

    2004-01-01

    Full Text Available In this study, yeast and mould floras of 60 spices samples that werecollected from different places of Diyarbakır have been investigated. Theyeast spices as Aspergillus flavus, A. fumigatus and A. niger and mouldspices as Candida tropicalis and C. albicans have been commonly isolatedfrom the spices samples.The ratios of yeast contamination in the samples of black pepper,cumin, allspice, ground hot red pepper, flaked pepper (red and flakedpepper (black, investigated in this study, have been found as % 70, % 80,% 90, % 90, % 60 and % 30 respectively. As a result of high amount ofyeast contamination in spices samples, it is thought that there is a high riskof aflatoxin presence.Using the good and hygienically producing techniques at the stages ofharvest, production, processing, storage and selling with decontaminationapplications as sterilization, microwave and irradiation become effectiveeither in to prove the microbiological quality of the spices and eliminatingof the probable aflatoxin risk due to highly yeast contamination.

  9. Factors that influence beverage choices at meal times

    DEFF Research Database (Denmark)

    Mueller Loose, Simone; Jaeger, S. R.

    2012-01-01

    Beverages are consumed at almost every meal occasion, but knowledge about the factors that influence beverage choice is less than for food choice. The aim of this research was to characterize and quantify factors that influence beverage choices at meal times. Insights into what beverages are chosen...... consumers. Participants (n=164) described 8356 meal occasions in terms of foods and beverages consumed, and the contextual characteristics of the occasion. Beverage choice was explored with random-parameter logit regressions to reveal influences linked to food items eaten, context factors and person factors....... Thereby this study contributed to the food choice kaleidoscope research approach by expressing the degree of context dependency in form of odds ratios and according significance levels. The exploration of co-occurrence of beverages with food items suggests that beverage-meal item combinations can be meal...

  10. Clove (Syzygium aromaticum):a precious spice

    Institute of Scientific and Technical Information of China (English)

    Diego Francisco Cortés-Rojas; Wanderley Pereira Oliveira

    2014-01-01

    Clove (Syzygium aromaticum) is one of the most valuable spices that has been used for centuries as food preservative and for many medicinal purposes. Clove is native of Indonesia but nowadays is cultured in several parts of the world including Brazil in the state of Bahia. This plant represents one of the richest source of phenolic compounds such as eugenol, eugenol acetate and gallic acid and posses great potential for pharmaceutical, cosmetic, food and agricultural applications. This review includes the main studies reporting the biological activities of clove and eugenol. The antioxidant and antimicrobial activity of clove is higher than many fruits, vegetables and other spices and should deserve special attention. A new application of clove as larvicidal agent is an interesting strategy to combat dengue which is a serious health problem in Brazil and other tropical countries. Pharmacokinetics and toxicological studies were also mentioned. The different studies reviewed in this work confirm the traditional use of clove as food preservative and medicinal plant standing out the importance of this plant for different applications.

  11. Teaching solar cell I-V characteristics using SPICE

    Science.gov (United States)

    Devasia, Archana; Kurinec, Santosh K.

    2011-12-01

    The basic equivalent circuit of a p-n junction solar cell is most commonly represented as consisting of a current source in parallel with two diodes and two parasitic resistances. The output of a solar cell is measured by obtaining the current-voltage (I-V) characteristics for different illumination intensities, and various parameters are extracted from these characteristics. Because the nature of the information derived from these characteristics is not obvious to the beginning students in photovoltaics, a simulation using SPICE was utilized to explain three solar cell I-V characteristics—dark I-V, illuminated I-V, and open circuit voltage versus the short circuit current (illumination intensity). Students can construct a solar cell and study the effect of the diode and parasitic parameters on the three output I-V characteristics. Series and parallel combinations of solar cells for arrays and modules using bypass diodes are demonstrated using SPICE as educational tools for understanding the role of bypass diodes.

  12. solation and Identification of Fungi from Spices and Medicinal Plants

    Directory of Open Access Journals (Sweden)

    Farid M. Toma

    2013-03-01

    Full Text Available This investigation was designed to throw light on the microbial status of some crude herbal materials. A total of 16 samples, representing different types of spices and medicinal plants were collected from common market in the Erbil city. Ten different fungal genera and 16 species were isolated and identified as Alternaria alternata, Aspergillus spp., Gliocladium sp., Hyalodendron diddeus, Memmoniella sp., Penicillium spp., Rhizopus spp., Syncephalastrum sp., Cladosporium lignicolum and Ulocladium botrytis. The total number of isolated fungi from the all sixteen selected samples was serially diluted and plated on Potato Dextrose Agar (PDA medium was (203×103 cfu/g. samples. Aspergillus spp. and Penicillium spp. were more frequently detected, while Stachybotrys sp., Syncephalastrum racemocum, Uocladium botrytis, Alternaria alternata, Cladosporium lignicolum and Gliocladium catenulatum ere less frequently detected. Detection of mycotoxin on Dichloran Rose Bengal Chloramphincol agar (DRBC for fungi isolated from spices and medicinal plant samples, A. flavus, A. Niger and A. ochraceous show positive results on the culture for mycotoxin production. Estimation of natural occurrence of Aflatoxin (AT and Ochratoxin (OT in some selected dried samples by using ELISA method, the high result of aflatoxin and ochratoxin show in Red tea (150.5, 387.3 ppb while the low result of aflatoxin and ochratoxin show in Garlic (1.4, 0 ppb respectively.

  13. Antioxidant Activities of Nine Selected Culinary Spices from China

    Institute of Scientific and Technical Information of China (English)

    Liang Ying; Ding Ying; Zhang Liu-juan; Liu Xian-jin

    2015-01-01

    The antioxidant activities and the total phenolic contents of the water and/or ethanol extracts of the nine selected culinary spices from China were systematically investigated. Both ethanol extracts and water extracts had high ability of 1, 1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging, 2, 2'-azinobis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging and ferric reducing antioxidant power (FRAP). The ethanol extract of Sichuan pepper showed the highest ability of DPPH radical scavenging. The extract with the highest ABTS radical scavenging effect was that of ethanol extract of cinnamon. Both ethanol and water extracts of cinnamon possessed the high ferric reducing antioxidant power (FRAP) with the values of 4 541.87 and 1 134.52 µmol of Fe (Ⅱ)/g. The extracts with high hydroxyl radical-mediated deoxyribose degradation were all the ethanol extracts as follows:cinnamon, bay leaf, Sichuan pepper, star anise and fennel. The extracts with high antioxidant activities also had the high contents of the phenols. The study indicated that these spices might be potentially be used as natural antioxidants in food.

  14. Radiosterilization or sterilization by steam. Procedures for sterilization of spices

    International Nuclear Information System (INIS)

    The article compares two different methods for the sterilization of spices, namely radiosterilization and sterilization with steam. The first method applies ionizing radiation which can alter the chemical composition of the products. Tests have shown, however, that radiation doses up to 10 kGy will not induce the formation of carcinogenic agents in the foodstuffs, or of toxic substances, and thus are a wholesome method of preservation. Any modifications of taste, color or smell, or loss of vitamins, can be avoided by proper dose control and standard irradiation conditions. Sterilization by steam is a method achieving substantial suppression of the formation of germs, aerobic spores, yeasts, mould, and gramnegative germs, while preserving in most cases the essential oils. It may result in sensoric alterations, i.e affect the color, smell or taste, but in general the spices thus treated preserved their characteristic properties. The method is a good alternative to radiosterilization. The article adds some concluding information on mandatory labelling of irradiated food imported from third countries

  15. Radiation decontamination of three local spices and khebab spice-mix and some aspects of their physiochemical and nutritional properties before and after gamma irradiation

    International Nuclear Information System (INIS)

    Spices are used for seasoning, garnishing and for their therapeutic or medicinal properties. In this thesis, three local spices namely, 'pepre' (E. caryophyllata), 'Fom wisa' (A. melegueta), 'whentia' (X. aethiopica) and khebab spice-mix were tested to ascertain their storage mycroflora and moisture isotherms under tropical Ghanaian environment at (Environmental Relative Humidities, ERH's of 20, 55, 65, 75, 85 and 95%) simulated by glycerol: water mixtures with view of ascertaining their storage stability and mouldiness potential. Mouldiness was determined by the decimal serial dilution technique up to 1:104 dilutions. As background data to ascertain the importance of the spices in the Ghanaian diet, a structured rapid appraisal questionnaire was designed to provide information on the types of spices, marketing strategies and social profile of the traders. The selected spices were packaged in three different packaging materials and treated with varying doses of gamma radiation (0, 5, 10 and 20kGy). Changes in the mycroflora and some selected physiochemical parameters (pH, %, moisture, fat, ash content, crude protein, total carbohydrates) were determined using standard conventional methods from (AOAC, 2000). Elemental composition of the products were examined using Neutron Activation Analysis (NAA). Finally, the consumer preference of the khebab spice - mix was assessed by sensory evaluation of attributes such as colour, taste, smell, mouthfeel and overall acceptability. A 2X3X4 factorial experiment in a complete Randomised Design was used for the study and data was subjected to statistical analysis using microsoft Excel and Genstats softwares. Analysis was evaluated based on p<0.05 level of significance. The sellers of spices were between 10 - 70 years, but majority were between 30 - 40 years. Spices in the Accra markets were received from seven regions in Ghana and some were imported from West Africa and other foreign countries. The resident microflora in the test

  16. Yeasts Diversity in Fermented Foods and Beverages

    Science.gov (United States)

    Tamang, Jyoti Prakash; Fleet, Graham H.

    People across the world have learnt to culture and use the essential microorganisms for production of fermented foods and alcoholic beverages. A fermented food is produced either spontaneously or by adding mixed/pure starter culture(s). Yeasts are among the essential functional microorganisms encountered in many fermented foods, and are commercially used in production of baker's yeast, breads, wine, beer, cheese, etc. In Asia, moulds are predominant followed by amylolytic and alcohol-producing yeasts in the fermentation processes, whereas in Africa, Europe, Australia and America, fermented products are prepared exclusively using bacteria or bacteria-yeasts mixed cultures. This chapter would focus on the varieties of fermented foods and alcoholic beverages produced by yeasts, their microbiology and role in food fermentation, widely used commercial starters (pilot production, molecular aspects), production technology of some common commercial fermented foods and alcoholic beverages, toxicity and food safety using yeasts cultures and socio-economy

  17. Beverage Consumption and Adult Weight Management: A Review

    OpenAIRE

    DENNIS, ELIZABETH A.; Flack, Kyle D.; Davy, Brenda M.

    2009-01-01

    Total energy consumption among United States adults has increased in recent decades, and energy-containing beverages are a significant contributor to this increase. Because beverages are less satiating than solid foods, consumption of energy-containing beverages may increase energy intake and lead to weight gain; trends in food and beverage consumption coinciding with increases in overweight and obesity support this possibility. The purpose of this review is to present what is known about the...

  18. Triterpenoids from the Herbs of Salicornia bigelovii

    Directory of Open Access Journals (Sweden)

    Yu Shan

    2015-11-01

    Full Text Available A new nortriterpene saponin, 3-O-β-d-glucuronopyranosyl-30-norolean-12,20(29-dien-23- oxo-28-oic acid, namely bigelovii D (11, was isolated from the hydroalcoholic extract of herbs of Salicornia bigelovii along with 10 known saponins (1–10. Their chemical structures were identified on the basis of spectroscopic analyses including two-dimensional NMR and a comparison with literature data. Some of these compounds showed potent antifungal activities in vitro. Compounds 3, 4, 5, 6, 7, 10 and 11 demonstrated potent inhibitory activities against Colletotrichum gloeosporioides and compound 11 displayed broad-spectrum inhibitory activity against Alternaria alternata, A. solani, Botrytis cinerea, C. gloeosporioides, Fusarium graminearum, F. verticilloides, Thanatephorus cucumeris and Sclerotinia sclerotiorum, with EC50 values ranging from 13.6 to 36.3 μg/mL.

  19. ANTICANCER HERBS IN AYURVEDA: A REVIEW

    Directory of Open Access Journals (Sweden)

    A.Vijaya Lakshmi

    2013-04-01

    Full Text Available Cells are the building blocks of living things. Normal cells multiply when the body needs them, and die when the body doesn't need them. Cancer is the uncontrolled growth of abnormal cells in the body. Cancer grows out of normal cells in the body. Cancer appears to occur when the growth of cells in the body is out of control and cells divide too quickly. In the present world of increased life span Cancers account for approximately 13% of all deaths each year. In 2008 approximately 12.7 million cancers were diagnosed and 7.6 million people died of cancer worldwide. There are many reasons for this like increased pollution, altered life style and increasing anxiety levels in the psychosomatic front. In Ayurveda there is mention of a condition similar to cancerous growths, their properties, types, signs and symptoms and treatments. This paper reviews the work done on anticancer properties of some of the herbs.

  20. Measurement of spices and seasonings in India: opportunities for cancer epidemiology and prevention.

    Science.gov (United States)

    Ferrucci, Leah M; Daniel, Carrie R; Kapur, Kavita; Chadha, Puneet; Shetty, Hemali; Graubard, Barry I; George, Preethi S; Osborne, Whitney; Yurgalevitch, Susan; Devasenapathy, Niveditha; Chatterjee, Nilanjan; Prabhakaran, Dorairaj; Gupta, Prakash C; Mathew, Aleyamma; Sinha, Rashmi

    2010-01-01

    Bioactive components of many foods added during cooking have potential antioxidant, anti-inflammatory, antimicrobial, antibacterial and chemopreventive properties. However, epidemiologic studies generally do not collect detailed information on these items, which include spices, chilies, coconuts, garlic, onions, and oils. Since India has some of the highest spice consumption in the world, we developed a computer-based food preparer questionnaire to estimate per capita consumption of 19 spices, chilies, coconuts, garlic, onions, and 13 cooking oils among 3,625 participants in the India Health Study, a multicenter pilot study in three regions of India. We observed notable regional differences in consumption of spices, chilies, coconut, garlic, and onions. In Trivandrum, over 95 percent of the participants consumed 12 different spices, while in New Delhi and Mumbai, 95 percent of participants consumed only four and five spices, respectively. Cooking oil use also varied, as ghee was most common in New Delhi (96.8%) followed by mustard seed oil (78.0%), while in Trivandrum the primary oil was coconut (88.5%) and in Mumbai it was peanut (68.5%). There was some variation in consumption by education, income, and religion. Using a novel method for assessing food items primarly added during cooking, we successfully estimated per capita consumption within an epidemiologic study. Based on basic science research and suggestive ecologic level data on cancer incidence and spice consumption, improving epidemiologic assessment of these potentially chemopreventive food items may enhance our understanding of diet and cancer risk.

  1. Effect of gamma irradiation on essential oils and lipids in spices

    Energy Technology Data Exchange (ETDEWEB)

    Kaneko, Nobutada; Ito, Hitoshi; Ishigaki, Isao (Japan Atomic Energy Research Inst., Takasaki, Gunma (Japan). Takasaki Radiation Chemistry Research Establishment)

    1991-11-01

    Seven kinds of spices were irradiated with gamma-rays at the dose of 5 to 80 kGy. Studies of radiation effect on lipids in each spice were carried out by measuring peroxide value (POV), iodine value (IV), acid value (AV) and analysis of gas-chromatography (GC). POV in each spice was gradually increased with increasing absorbed doses. The increase of POV in nutmeg was higher than those of other spices, and it was suggested that those increase of POV values were related to lipid contents in spices. A little increase of IV and AV were also observed as same amount of POV by the irradiation up to 80 kGy. From the GC analysis of lipids in each spice, components were not changed even irradiated up to 50 kGy of gamma-rays. Radiation effect on components of essential oils in each spice were also analyzed by headspace-GC (HS-GC), and any degradation of components were not observed up to 50 kGy of irradiation even analyzed by GC after separation to hydrocarbon and oxygen compounds. On the contrary, essential oils of cloves sterilized by heat treatment were apparently decreased as compared with irradiated and non-irradiated cloves. (author).

  2. Potent Inhibitory Effect of Chinese Dietary Spices on Fatty Acid Synthase.

    Science.gov (United States)

    Jiang, Bing; Liang, Yan; Sun, Xuebing; Liu, Xiaoxin; Tian, Weixi; Ma, Xiaofeng

    2015-09-01

    Dietary spices have been adopted in cooking since ancient times to enhance flavor and also as food preservatives and disease remedies. In China, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their functions. Fatty acid synthase (FAS) has been recognized as a remedy target, and its inhibitors might be applied in disease treatment. The present work was designed to assess the inhibitory activities on FAS of spices extracts in Chinese menu. The in vitro inhibitory activities on FAS of 22 extracts of spices were assessed by spectrophotometrically monitoring oxidation of NADPH at 340 nm. Results showed that 20 spices extracts (90.9 %) exhibited inhibitory activities on FAS, with half inhibition concentration (IC(50)) values ranging from 1.72 to 810.7 μg/ml. Among them, seven spices showed strong inhibitory effect with IC(50) values lower than 10 μg/ml. These findings suggest that a large proportion of the dietary spices studied possess promising inhibitory activities on FAS, and subsequently might be applied in the treatment of obesity and obesity-related human diseases.

  3. The effect of storage on quality of herbs genus Origanum

    Directory of Open Access Journals (Sweden)

    Lenka Kouřimská

    2016-05-01

    Full Text Available Herbs of Origanum genus are rich in essential oils and contain large amounts of phenols, lipids, fatty acids, flavonoids and anthocyanins. Antioxidant activity of these herbs depends on many factors, including the type herbs, post-harvest processing and subsequent processing. The aim of this study was therefore to confirm the hypothesis that the composition of oils of these two herbs of the Origanum genus depends on the post-harvest treatment of herbs and that the dried herb antioxidant activity is higher for fresh than that of frozen herbs. Lamiaceae family herbs: oregano (Origanum vulgare L. and Greek oregano (Origanum heracleoticum L. were planted and analyzed. Herb samples were extracted by hot demineralised water. DPPH (2,2-diphenyl-1-picrylhydrazyl radical scavenging method was used for antioxidant activity assessment. The total phenolic content was determined spectrophotometrically by using Folin-Ciocalteu reagent. Steam distillation of essential oils was carried out via Clevenger Apparatus. The obtained essential oils were analysed by GC-MS technique. Results of tested fresh, dried and frozen herbs showed a considerable potential for quenching the free DPPH radical. Significantly higher antioxidant activity was found in dried herbs comparing to fresh and frozen, but only in case of values calculated per 100 g of the sample. However, the differences were not statistically significant after recalculation when expressed on dry matter content. There was no difference between fresh and frozen samples. The content of total phenols was significantly higher in dried than in frozen herbs in values recalculated per 100 g of sample. A strong correlation between the results of DPPH and TPC was found again only for values expressed per 100 g of the sample. Post-harvest treatment of herbs affects the composition of their essential oils. The dominant essential oil component of Greek oregano is carvacrol with a proportion of 60% or more. On the contrary

  4. Water Treatment Technologies Inspire Healthy Beverages

    Science.gov (United States)

    2013-01-01

    Mike Johnson, a former technician at Johnson Space Center, drew on his expertise as a wastewater engineer to create a line of kombucha-based probiotic drinks. Unpeeled Inc., based in Minneapolis-St. Paul, Minnesota, employs 12 people and has sold more than 6 million units of its NASA-inspired beverage.

  5. Ribonucleic acids in different tea fungus beverages

    Directory of Open Access Journals (Sweden)

    Malbaša Radomir V.

    2003-01-01

    Full Text Available In human nutrition, nucleic acids have to be balanced and limited up to 2 g/day because purines are degraded to urate, and excessive production of urate is a cause of gout which primarily affects adult males. Tea fungus beverage is a well known drink with high nutritional value and certain curative effects. Its benefits have been proved in a number of studies but it is still necessary to examine some potential harmful effects of this beverage. The aim of this paper was to investigate content of ribonucleic acids (RNA produced during tea fungus fermentation on a usual substrate sweetened black tea, and on Jerusalem artichoke tubers (J.A.T extract using method by Munro and Fleck (1966. pH, ribonucleic acids and also the production of proteins that affect purity of nucleic acids preparations were monitored. A higher value of RNA has been noticed in J.A.T. beverage (0.57 mg/ml and with observation of usual daily dose of the beverage it is completely safe and useful one.

  6. Solid state fermentation for foods and beverages

    NARCIS (Netherlands)

    Chen, J.; Zhu, Y.; Nout, M.J.R.; Sarkar, P.K.

    2013-01-01

    The book systematically describes the production of solid-state fermented food and beverage in terms of the history and development of SSF technology and SSF foods, bio-reactor design, fermentation process, various substrate origins and sustainable development. It emphasizes Oriental traditional foo

  7. Traditional biotechnology for new foods and beverages.

    NARCIS (Netherlands)

    J. Hugenholtz

    2013-01-01

    The food and beverage industry is re-discovering fermentation as a crucial step in product innovation. Fermentation can provide various benefits such as unique flavor, health and nutrition, texture and safety (shelf life), while maintaining a 100% natural label. In this review several examples are p

  8. The effects spicing on quality of mozzarella cheese

    Directory of Open Access Journals (Sweden)

    G. Akarca

    2016-03-01

    Full Text Available In this study, 3 different spice mixes were added just after blanching to mozzarella cheese produced by high moisture production method. The dough was kneaded and filled into to fibrous cases. After filling process, cheeses were stored for 28 days at 4 °C and 85 % of relative humidity. The following characteristics were measured: color parameters, milk acidity, total dry matter, maturation index, total aerobic mesophilic bacteria, coliform bacteria, coagulase positive staphylococci, lactic acid bacteria, species of Lactococcus bacteria, proteolytic bacteria, lipolytic bacteria and mold /yeast count were examined on 0, 5, 15,21 and 28 days after storage. Although L* (lightness and a* (redness values decreased during storage period, while moreover b* (yellowness values increased. In addition acidity, dry matter and maturation index values increased during storage. Total aerobic mesophilic bacteria, lactic acid bacteria, Lactococcus spp., lipolytic bacteria and mold/ yeast counts decreased, but proteolytic bacteria count increased.

  9. Noise analysis of a pulse processor using SPICE

    Energy Technology Data Exchange (ETDEWEB)

    Kuwata, M.; Isobe, R.

    1999-12-01

    According to the application requirements for high resolution rather than high throughput, a long processing time is widely used in energy-dispersive X-ray spectrometers for detecting low-energy events. IN such cases, the major noise component that limits the spectral resolution is 1/f noise, and so the 1/f noise index of the filter should be considered. The authors describe a technique, simpler than earlier ones, for using SPICE in the computation of the 1/f, step, and delta noise indices of linear and time-valiant filters. The method is based on obtaining a weighting function from the results of simulation and is demonstrated for triangular and trapezoidal shapers. The results are compared with those obtained by direct calculation. The greatest discrepancies occur when the method is applied to gated integrators, but the errors are probably due to artifacts not related to the basic method described here.

  10. SPICE Modeling and Simulation of a MPPT Algorithm

    Directory of Open Access Journals (Sweden)

    Miona Andrejević Stošović

    2014-06-01

    Full Text Available One among several equally important subsystems of a standalone photovoltaic (PV system is the circuit for maximum power point tracking (MPPT. There are several algorithms that may be used for it. In this paper we choose such an algorithm based on the maximum simplicity criteria. Then we make some small modifications to it in order to make it more robust. We synthesize a circuit built out of elements from the list of elements recognized by SPICE. The inputs are the voltage and the current at the PV panel to DC-DC converter interface. Its task is to generate a pulse width modulated pulse train whose duty ratio is defined to keep the input impedance of the DC-DC converter at the optimal value.

  11. Spices form the basis of food pairing in Indian cuisine

    CERN Document Server

    Jain, Anupam; Bagler, Ganesh

    2015-01-01

    Culinary practices are influenced by climate, culture, history and geography. Molecular composition of recipes in a cuisine reveals patterns in food preferences. Indian cuisine encompasses a number of diverse sub-cuisines separated by geographies, climates and cultures. Its culinary system has a long history of health-centric dietary practices focused on disease prevention and promotion of health. We study food pairing in recipes of Indian cuisine to show that, in contrast to positive food pairing reported in some Western cuisines, Indian cuisine has a strong signature of negative food pairing; more the extent of flavor sharing between any two ingredients, lesser their co-occurrence. This feature is independent of recipe size and is not explained by ingredient category-based recipe constitution alone. Ingredient frequency emerged as the dominant factor specifying the characteristic flavor sharing pattern of the cuisine. Spices, individually and as a category, form the basis of ingredient composition in Indian...

  12. [Influence of spiced feed additives on taste of hen's eggs].

    Science.gov (United States)

    Richter, Th; Braun, P; Fehlhaber, K

    2002-01-01

    The effect of the spices garlic (Allium sativum), extract from garlic, sage (Salvia officinalis), caraway (Carum carvi), peppermint (Mentha piperita), fennel (Foeniculum vulgare), thyme (Thymus vulgaris), paprika (Capsicum annuum), marjoram (Majorana hortensis), cardamom (Elettaria cardamomum) and sausage-mix fed to white hybrides on the quality of eggs (n = 705) was tested by 10 qualified persons. Changes in smell or taste were partly significant; a direct improvement is hard to induce. A well seasoned taste was obtained by feeding of garlic, fennel, peppermint and marjoram. They produce an aromatic flavor. A practical application is possible but limited by higher production prices. Further, it is uncertain if there is a need for "taste-manipulated" eggs.

  13. Dosimetry of irradiated foods and extraction of polyminerals from herbs and seasonings (Guajillo chili, oregano, jamaica, arnica, and camomile); Dosimetria de alimentos irradiados y extraccion de poliminerales de hierbas y condimentos (Chile guajillo, oregano, jamaica, arnica y manzanilla)

    Energy Technology Data Exchange (ETDEWEB)

    Pineda C, S.; Gomez B, C. [Estudiante de la Facultad de Quimica, UNAM (Mexico); Calderon, T.; Cruz Z, E. [Depto. de Quimica Agricola-Geologia-Geoquimica, Universidad Autonoma de Madrid, 28049 (Spain)

    2002-07-01

    Nowadays, in developed countries the irradiation technology is a process used in food treatments for sterilization and diminishing of the microbiological charge, as well as to extend the storage life. In Mexico, the food irradiation, spices and seasonings has been officially approved since 1995, recognizing as an adequate technological process for foods. Taking advantage of knowledge about solids and due to the natural growth of the spices, herbs, etc. these contain minerals which can providing important information of its radiological history, moreover these type of materials do not degrade them preserving by long time periods. In this work, a methodology for the extraction of poly minerals in foods, such as oregano, guajillo chili, jamaica, arnica and camomile is presented. For obtaining the poly mineral, the samples were treated with an ethanol-water solution, in constant stirring during 12 hours at room temperature depending on the sample under treatment. It was used oxygenated water and distilled for washing and acetone for achieving a good drying. The minerals were processed by gamma radiation in the Nuclear Sciences Institute of the UNAM. The brilliance curves of spices and herbs, using a Tl reader of Harshaw 3500 were obtained, the emissions are located between 60 and 350 Centigrade. Previously the extraction of poly mineral was realized and they were divided in same parts for doses between 2 and 10 KGy, this last value according to the Mexican Official Standard considering a fraction without irradiating as reference. The identification of the mineral fraction by diffraction will complement the composition information. We are grateful to the donation of seasonings samples provided by the Tres Villas Natural Seasonings enterprise, Toluca plant, State of Mexico and the Academic Exchange Office at UNAM. (Author)

  14. Development of Cardamom (Amomum cardamomum Herbal Coffee Beverages: A study of physicochemical characteristic and consumer perception towards sensory properties

    Directory of Open Access Journals (Sweden)

    Noor Ariefandi

    2015-03-01

    Full Text Available Herbal coffee is one of the coffee diversivication product that has been well recognized in the market. The addition of herbs or spices, such as ginger, pasak bumi (Eurycoma longifolia, Panax (from the genus of Panax L. and Habbatussauda (black cumin/black seed/Nigella sativa in the coffee, not only offer an enhanced flavor characteristic, but more importantly also offer the consumer to gain a health benefit which are possessed by the herbs used. Cardamom (Amonum cardomum is commonly recognized as a food spices to add flavor to dishes. Cardamom is also known as a herb that possess health benefit such as the medicine for tonsil and throat inflammation, fever, asthma and fatigue reliever. This research was aimed to develop a herbal coffee containing the extract of cardamom and to study the characteristic of herbal coffee obtained physicochemically and by sensory analysis. Crystallized coffee and sugar mixture was blended with cardamom extract by several ratio, which were 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50% to obtain ready to drink cardamom herbal coffee. The mixtures and control (without the addition of cardamom were then subjected for consumer perception by testing it to 30 panelist based on hedonic sensory test. The 3 mixtures that were choosen were then analysed for its physicochemical characteristic such as its powder and brewing appearrance, insoluble solids, reducing sugar and caffein concentration. The result showed that the addition of 10%, 20% and 30% cardamom extracthad good preferences to consumer, which 10% of addition resulted the highest preferences. The hedonic sensory test resulted the preferences of the aforementioned herbal coffee on color, aroma, taste and flavor was 3.37; 3.14; 3.30; 3.27 and 3.37 (on scale 1 to 5, respectively, representing moderately like to like preferences.The physiscochemical analysis show that the mixture contain 0.17% of insoluble solid, 0.13% of reducing sugar and 0.45% caffeine which comply

  15. Golden Herbs used in Piles Treatment: A Concise Report

    Directory of Open Access Journals (Sweden)

    Rajani Chauhan

    2012-12-01

    Full Text Available Herbal medicine is also called phytomedicine. It is refers to using a plant's seeds, berries, roots, leaves, bark, or flowers for disease treatment.Herbs have many golden phytochemicals or secondary metabolites to treat disease. They have a long tradition of use outside of conventional medicine. Hemorrhoids or Piles treatment through Herbs has been effective and a golden treatment without any side-effects. There are some herbs which is useful in piles treatment such as Aesculus hippocastanum, Allium cepa, Bergenia ligulata, Bergenia ciliata, Bergenia stracheyi, Hamamelis virginiana Ruscus aculeatus, Terminalia chebula Vaccinium myrtillus, Verbascum thapus etc.

  16. Radiation decontamination of herbal row materials and medical herbs

    International Nuclear Information System (INIS)

    Several thousand tons of medical herbs are produced annually by pharmaceutical industry in Poland. This product should be of highest quality and microbial purity. Recently, chemical methods of decontamination recognized as less safe, thus irradiation technique can effectively replaced them. In the Institute of Nuclear Chemistry and Technology the National programme on the application of irradiation on the decontamination medical herbs is in progress now. The first aim of the programme is to study the effect of ionizing radiation on microbial purity herbal raw materials and medical herbs. (author)

  17. Nootropic herbs (Medhya Rasayana in Ayurveda: An update

    Directory of Open Access Journals (Sweden)

    Reena Kulkarni

    2012-01-01

    Full Text Available Cognitive deficits that present with many of neuropsychiatric conditions and/or alone as developmental deficit demand use of nootropics to boost cognitive abilities. Recently there is a tremendous urge to explore medicinal plants globally for improving cognitive function owing to their less adverse effects. Ayurveda provides a list of herbs known for nootropic activity as well as their multi-dimensional utility in various conditions. Present paper is a review to update knowledge on pharmacological properties, major chemical constituents, therapeutic actions, preclinical studies, safety and possible mode of action of the selected herbs from ayurvedic pharmacopoeia. Concurrently, it opens up for further research and standardization on nootropic herbs

  18. Study of bioactive compounds in spices (Syzygium aromaticum L, Cinnamomum zeylanicum Blume and Myristica fragrans Houtt) processed by ionizing radiation; Estudo dos compostos bioativos em especiarias (Syzygium aromaticum L, Cinnamomum zeylanicum Blume e Myristica fragans Houtt) processadas por radiacao ionizante

    Energy Technology Data Exchange (ETDEWEB)

    Duarte, Renato Cesar

    2014-07-01

    Spices and aromatic herbs are divided into leaves, flowers, bud, seeds bark or dry roots from different plants and it is possible to define them as products of highly flavored vegetal origin that volatize easily when incorporated in small quantities to food products and contribute to its aroma, flavor, color or even to its preservation. Nowadays, people look for its functional properties, bioactive compounds and sensory qualities. A big problem is the reduction of the quantity of these compounds throughout the production chain from the harvest process, storage and distribution. For a long time researchers and industries have concentrated on perfecting the processes of the production chain seeking to guarantee the sanitary and food safety, preserving foodstuffs for a long period and an increase in its lifespan without drastically altering its properties. Due to homemade products and the lack of compliance with good practices in its production chain, the spices can contain a high amount of microbiology causing serious complications to the health of the consumer and the radiation processing is often used for reduce these problems. With this finding, the objectives of this work were: Analyze the oil antifungal properties of spices irradiated with average doses (2.5; 5; 7.5 and 10 kGy); Study the average doses (5 and 10 kGy) and high dose (20 and 30 kGy) effects of gamma radiation {sup 60}Co in the bioactive compounds of the spices - cloves, cinnamon and nutmeg; Identify the oils compounds; Identify the volatile compounds in the headspace of the oils and the in natura spices. Identify the compounds of the nonvolatile part of the nutmeg; Identify the chiral compounds of the cinnamon. Comparing the control samples (not irradiated) with the processed at the described doses, regarding the oil antifungal properties it was possible to verify the efficiency and later that the irradiation did not interfered in its efficiency; Regarding to the others tests in this work, the

  19. Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

    Science.gov (United States)

    Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi; Othman, Zainon; Abdullah, Wan Saffiey Wan

    2014-09-01

    Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices.

  20. Ultra-micro trace element contents in spices from Sri Lanka

    International Nuclear Information System (INIS)

    Spices were analyzed by ICP-MS for determination of the ultra-micro trace elements in the human adult, Bi, Cd, Co, Ni, Pd, Pt, Se, Sn, Te, Tl, to complement previous results obtained by INAA and by EDXRF. The spices, originating from Sri Lanka, were curry, chilli powder and turmeric powders, coriander, cinnamon, black pepper, fennel, rampeh and curry leaves, and cumin. The analytical procedure was validated by analyzing the certified reference materials NIST SRM 1572 Citrus Leaves and NIST SRM 1573 Tomato Leaves. The results indicate that spices may contribute well to the daily optimal uptake of nutrients of a human adult. The adequacy of spices as a reference material with certified ultra micro trace elements is suggested. (author)

  1. A first countercheck trial to identify irradiated spices with luminescence techniques

    International Nuclear Information System (INIS)

    The Federal Health Office, in collaboration with 4 institutions responsible for food control analysis and 2 research facilities, for the first time conducted a countercheck trial to identify irradiated spices. This test was mainly intended to find out whether chemiluminescence (CL) and thermoluminescence (TL) techniques are appropriate for this purpose. Nine different spices were selected. Approximately 85% of the samples may be identified correctly if both methods are used. However, only 3% of all spices subjected to CL analysis were falsely identified as irradiated, and the proportion of falsely positive results is even lower than 1% if only those spices are considered for which CL analysis is well suited. If an additional procedure, such as TL, is applied, it is highly probable that false identification of non-irradiated samples may be excluded. (orig./PW)

  2. Detection of irradiated spices using photo-stimulated luminescence technique (PSL)

    Energy Technology Data Exchange (ETDEWEB)

    Ramli, Ros Anita Ahmad; Yasir, Muhamad Samudi [Faculty of Science and Technology, National University of Malaysia, Bangi, 43000 Kajang, Selangor (Malaysia); Othman, Zainon; Abdullah, Wan Saffiey Wan [Malaysian Nuclear Agency, Bangi 43000 Kajang, Selangor (Malaysia)

    2014-09-03

    Photo-stimulated luminescence (PSL) technique was applied to detect irradiated black pepper (Piper nigrum), cinnamon (Cinnamomum verum) and turmeric (Curcuma longa) after dark storage for 1 day, 3 and 6 months. Using screening and calibrated PSL, all samples were correctly discriminated between non-irradiated and spices irradiated with doses 1, 5 and 10 kGy. The PSL photon counts (PCs) of irradiated spices increased with increasing dose, with turmeric showing highest sensitivity index to irradiation compared to black pepper and cinnamon. The differences in response are possibly attributed to the varying quantity and quality of silicate minerals present in each spice sample. PSL signals of all irradiated samples reduced after 3 and 6 months storage. The results of this study provide a useful database on the applicability of PSL technique for the detection of Malaysian irradiated spices.

  3. Gamma irradiation versus microbial contamination of Thai medicinal herbs

    Directory of Open Access Journals (Sweden)

    Wannipa Phianphak

    2007-03-01

    Full Text Available Seventeen species of herbs established in Thai traditional remedies were microbially decontaminated by gamma-irradiation doses of 7.7 and 8.8 kGy. The herb samples were randomly collected four times from producers in Chiangmai during a 1-year period. These were tested, qualitatively and quantitatively, for total aerobic bacteria, Staphylococcus spp., Salmonella spp., coliform bacteria, and fungi before and after gamma treatment. No microorganisms were found after gamma treatment; and the color, aroma, and texture of the herbs remained normal. The applied dose of gamma irradiation was within the regulatory limits in Thailand (<10 kGy and the main export country (USA< 30 kGy. Gamma irradiation is an effective treatment for microbial decontamination of Thai export herbs.

  4. Prognosis of the application spices, nondecontamined and decontaminated by irradiation on the sanitary effect foodstuffs

    International Nuclear Information System (INIS)

    Using the elements of prognostic microbiology it has been shown that under conditions conductive to growth of microorganisms, the foodstuff which contains contaminated spices is characterized by lower quality. It may be the risk for human health. The prognosis has been shown, the microbiological decontamination of spices by irradiation may be one of the elements of new system - Hazard Analysis Critical Control Point (HACCP). (author)

  5. Studies regarding production and use of organic medicinal and spice plants

    OpenAIRE

    Basa, Adrian Gheorghe; ROMAN, Gheorghe Valentin; Ion, Viorel; Epure, Lenuta Iuliana; TOADER, Maria

    2008-01-01

    Romania has tradition and a great potential to improve its production of medicinal and spice plants. Whether this important potential is used within the organic farming system, this will create new opportunities for small farmers. Medicinal and spice plants grown within the organic farming system could have a significant contribution to the following aspects: clean agriculture, new technologies, healthy products, environmental protection and conservation of the natural resources. ...

  6. Chemical Composition and Antioxidant Activity of Essential Oils of Twelve Spice Plants

    OpenAIRE

    Politeo, Olivera; Jukić, Mila; Miloš, Mladen

    2006-01-01

    Chemical compositions and related total antioxidant capacities of twelve spice essential oils were analyzed. To enable a comparison of their relative antioxidant potentials, essential oils were extracted by hydrodistillation from selected spice plants and their chemical compositions were determined by the GC-MS system on two fused-silica capillary columns of different polarity. Antioxidant effectiveness was examined by four different methods: the 2,2'-diphenyl- 1-picrylhydrazyl (DPPH) radical...

  7. Comparison of antioxidant activity of fresh and dried herbs

    OpenAIRE

    Kadlecová, Barbora

    2014-01-01

    Comparison of antioxidant activity of fresh and dried herbs Summary Antioxidants, which are taken with food, participate in the elimination of free radicals. They eliminate oxidative stress, which has been associated with a number of lifestyle diseases. In today's hectic world, when the general public are interested in their health and a healthy lifestyle, antioxidants are very curret topic. This thesis is focused on comparing the antioxidant activity of fresh and dried herbs of th...

  8. Antitussive Medicinal Herbs - An Update Review

    Directory of Open Access Journals (Sweden)

    G. R. Saraswathy

    2014-01-01

    Full Text Available The cough is a protective reflex mechanism that removes foreign material and secretions from the bronchi and bronchioles of the airways; it is inappropriately stimulated in various situations like inflammation of the respiratory tract or neoplasia. In these cases, cough has a pathological character and it is necessary sometimes to use cough-suppressant drugs. The most frequently used antitussive drugs in clinical conditions produce adverse effects like depression of the respiratory centre, decreased secretion in the bronchioles and inhibition of ciliary activity, increased sputum viscosity, decreased expectoration, hypotension and constipation acts as limitation to the therapy. Use of herbal drugs is increasing all over the world for various ailments including antitussive activity as they are safe and devoid of adverse effects. Medicinal plants are an important source for the discovery of novel bioactive compounds, which have served and continue to serve as lead molecules for the development of new drugs. Thus this review may provide an insight into herbs possessing antitussive activity.

  9. Effect of the dose of irradiation on the conservation of the spice

    International Nuclear Information System (INIS)

    The effect of the gamma rays treatment emitted by a source of cobalt 60 in dose of 0, 3, 6 and 10 kGy on the microbiological and psycho-chemical properties of three samples of spice (hot pepper, fennel and coriander) have been studied. This study allowed us to measure the effect of these doses of irradiation on the lengthening of the lengthen conservation during storage of eight weeks to ambient temperature. The results show that the irradiation is very effective from a microbiological stand point. In fact, starting from 10 kGy the spices was not contaminated any more. The irradiation until a dose of dose 10 kGy has not generated any significant modifications, mainly in the physico-chemical parameters of the spices. But high diminishing has ac cured in water potency. Regarding colour variation, the irradiation has permitted the creation of a brighter colour for the three spices treated. A long the follow up we have an important multiplication in all bacteria existent in the three spices. Hew ever for the spices treated in 10 kGy we did not get any recontamination. (Author)

  10. Extending Shelf Life of Chilled Pork by Combination of Chitosan Coating With Spice Extracts

    Institute of Scientific and Technical Information of China (English)

    XIA Xiufang; KONG Baohua

    2008-01-01

    The effects of spices (cinnamon, rosemary, clove) extracts and chitosan on microbiological growth, drip loss, color, and lipid oxidation of fresh chilled meat stored for 28 days at 4"C were investigated. There were four treatments: control, coated with spices(cimmamon 1.5g·L-1+rosemary 1.5·L-1+colve 1.0 g·L-1),coated with 0.5% chitosan,coated with spices and chitosan.Chitosan coating resulted in significant inhibition of microbial growth (P<0.05), while the lowest microbial counts were obtained in the samples containing both chitosan and spices, indicating a possible synergistic effect. Chitosan and its combinations with spices also showed the most intense antioxidative effect when compared to the controls (P<0.05). Meanwhile, chitosan coating could decrease water loss and keep better color of chilled meat. The combined spice extracts and chitosan coating could effectively extend the shelf life of chilled meat.

  11. Foodborne illness outbreaks from microbial contaminants in spices, 1973-2010.

    Science.gov (United States)

    Van Doren, Jane M; Neil, Karen P; Parish, Mickey; Gieraltowski, Laura; Gould, L Hannah; Gombas, Kathy L

    2013-12-01

    This review identified fourteen reported illness outbreaks attributed to consumption of pathogen-contaminated spice during the period 1973-2010. Countries reporting outbreaks included Canada, Denmark, England and Wales, France, Germany, New Zealand, Norway, Serbia, and the United States. Together, these outbreaks resulted in 1946 reported human illnesses, 128 hospitalizations and two deaths. Infants/children were the primary population segments impacted by 36% (5/14) of spice-attributed outbreaks. Four outbreaks were associated with multiple organisms. Salmonella enterica subspecies enterica was identified as the causative agent in 71% (10/14) of outbreaks, accounting for 87% of reported illnesses. Bacillus spp. was identified as the causative agent in 29% (4/10) of outbreaks, accounting for 13% of illnesses. 71% (10/14) of outbreaks were associated with spices classified as fruits or seeds of the source plant. Consumption of ready-to-eat foods prepared with spices applied after the final food manufacturing pathogen reduction step accounted for 70% of illnesses. Pathogen growth in spiced food is suspected to have played a role in some outbreaks, but it was not likely a contributing factor in three of the larger Salmonella outbreaks, which involved low-moisture foods. Root causes of spice contamination included contributions from both early and late stages of the farm-to-table continuum.

  12. [Advances in research of chemical constituents and pharmacological activities of common used spices].

    Science.gov (United States)

    Sun, Chao-nan; Zhu, Yuan; Xu, Xi-ming; Yu, Jiang-nan

    2014-11-01

    Spices have enjoyed a long history and a worldwide application. Of particular interest is the pharmaceutical value of spices in addition to its basic seasoning function in cooking. Concretely, equipped with complex chemical compositions, spices are of significant importance in pharmacologic actions, like antioxidant, antibacterial, antitumor, as well as therapeutical effects in gastrointestinal disorders and cardiovascular disease. Although increasing evidences in support of its distinct role in the medical field has recently reported, little information is available for substantive, thorough and sophisticated researches on its chemical constituents and pharmacological activities, especially mechanism of these actions. Therefore, in popular wave of studies directed at a single spice, this review presents systematic studies on the chemical constituents and pharmacological activities associated with common used spices, together with current typical individual studies on functional mechanism, in order to pave the way for the exploitation and development of new medicines derived from the chemical compounds of spice (such as, piperine, curcumin, geniposide, cinnamaldehyde, cinnamic acid, linalool, estragole, perillaldehyde, syringic acid, crocin).

  13. Irradiation of meat products, chicken and use of irradiated spices for sausages

    Energy Technology Data Exchange (ETDEWEB)

    Kiss, I.F.; Beczner, J.; Zachariev, Gy. (Central Food Research Inst., Budapest (Hungary)); Kovacs, S. (Veterinary and Food Control Centre, Budapest (Hungary))

    1990-01-01

    The shelf-life of packed minced meat has been increased at least threefold at 4{sup 0}C by applying a 2 kGy dose. Results have been confirmed by detailed quantitative microbiological examinations. Sensory evaluations show no significant difference between the unirradiated and irradiated samples. The optimal average dose was 4 kGy for packed-frozen chicken. The number of mesophilic aerobic microbes was reduced by 2, that of psychrotolerant by 2-3 and that of Enterobacteriaceae by 3-4 orders of magnitude by 4 kGy. S. aureus and Salmonella could not be detected in the irradiated samples. in 1984-1985 5100 kg irradiated chickens were marketed labelled as radiation treated. Irradiated spices (5 kGy) were used in the production of sausages (heat-treated and non-heat-treated) under industrial conditions. The microbiological contamination of irradiated spices was lower than that of ethylene oxide treated ones. The cell count in products made with irradiated spices was lower than in those made with unirradiated spices. The sausages proved to be of very good quality. In accordance with the permission, products were marketed and because of the low ratio of spices there was no need to declare them as using irradiated spices. (author).

  14. Insecticidal and oviposition deterrent properties of some spices against coleopteran beetle, Sitophilus oryzae.

    Science.gov (United States)

    Devi, Kalpana C; Devi, Sumithra S

    2013-06-01

    Eighteen spices were screened for their insecticidal potential and antiovipositional properties against the rice weevil- Sitophilus oryzae-a serious insect pest of stored food grains. The bioefficacy of the powders and hexane extracts of selected spices were determined by assessing the toxicity, effect on F1 progeny, contact toxicity, persistence and seed viability. Responses varied with the spices, dosage and exposure time. Powders of mace and pepper, at 1% level were highly effective resulting in total mortality of S. oryzae by one week followed by nutmeg and clove with 100% mortality and cinnamon and star anise with 90% mortality at 5% concentration. These spices also completely inhibited F1 progeny. The hexane extracts of these spices at 1,000 ppm showed insecticidal activity, with pepper extract recording 100% mortality by 5 days. S. oryzae was susceptible to clove oil resulting in 92% mortality. Mortality was 51.63% in nutmeg, 66.6% in cinnamon, and 79.8% in case of mace and star anise. Hexane extracts of star anise, cinnamon and clove at 0.59 μl/cm(2) on filter paper discs induced 100% mortality by 72 h. These spices offered protection to wheat up to 9 months without affecting seed germination thereby showing promise as grain protectants. PMID:24425960

  15. Technology transfer for irradiation of spices and fishery products in Indonesia

    International Nuclear Information System (INIS)

    The efficacy of irradiation to improve the hygiene quality and to extend the storage life of commercial spices, dried fish and frozen shrimps was tested in collaboration with food industries. These tests consisted of trial irradiation of the spices used in the food industry, quality evaluation of processed meat made with irradiated spices, market testing of the irradiated dried fish and trial irradiation of commercially frozen shrimps. It was found that irradiation at 5 kGy could reduce the microbial load of the different types of spices commonly used in the food industry from 106 to 108 per gram to less than 103 per gram. The aroma and taste of certain spices became weaker or stronger after irradiation at 5 kGy, but the change was still acceptable. Use of irradiated spices in the manufacture of corned beef was found to be effective for improving the 'keeping' quality of the product stored at -2 deg. C. Market testing of the irradiated dried fish showed that the product had a longer market life and a better quality than the untreated dried fish. The microbial load of frozen shrimps could be reduced from about 105 to 106 per gram to 103 per gram when irradiated at about 5 kGy in commercial packaging. (author). 13 refs, 6 tabs

  16. Identification of low amount of irradiated spices (red pepper, garlic, ginger powder) with luminescence analysis

    International Nuclear Information System (INIS)

    For the identification of irradiated food, current analysis methods have limitations regarding presence and stability of radiation-induced markers. In this study, different spice blends with small quantity of different irradiated (0, 1 and 10 kGy) spice powders, such as red pepper, garlic or ginger, were investigated using PSL and TL techniques. In PSL-based screening analysis, the spice blends containing 10% of irradiated materials (1 or 10 kGy) were determined as intermediate or positive. In TL results, the blends containing 1% of 1 or 10 kGy-irradiated spices showed the typical TL glow curves that could be interpreted as positive. The blends with irradiated garlic powder provided more good results where identification was possible at 0.5% mixing of irradiated sample. However, the TL ratios of all spice blends were <0.1 and only TL glow curve shape and intensity may be used to discriminate the samples having irradiated component. - Highlights: ► Sample blends with small quantities of irradiated spices were evaluated. ► The PSL was inappropriate to detect irradiated ingredient in small quantity. ► TL glow curve shape and intensity could be used as conclusive evidence of irradiation. ► TL ratios of all irradiated and nonirradiated samples were <0.1.

  17. Forage herbs improve mineral composition of grassland herbage

    DEFF Research Database (Denmark)

    Pirhofer-Walzl, Karin; Søegaard, Karen; Jensen, Henning Høgh;

    2011-01-01

    Provision of an adequate mineral supply in the diets of ruminants fed mainly on grassland herbage can present a challenge if mineral concentrations are suboptimal for animal nutrition. Forage herbs may be included in grassland seed mixtures to improve herbage mineral content, although there is li......Provision of an adequate mineral supply in the diets of ruminants fed mainly on grassland herbage can present a challenge if mineral concentrations are suboptimal for animal nutrition. Forage herbs may be included in grassland seed mixtures to improve herbage mineral content, although...... groups (grasses, legumes and herbs). Herb species included chicory (Cichorium intybus L.), plantain (Plantago lanceolata L.), caraway (Carum carvi L.) and salad burnet (Sanguisorba minor L.). We also investigated the effect of slurry application on the macro- and micromineral concentration of grasses......, legumes and herbs. In general, herbs had greater concentrations of the macrominerals P, Mg, K and S and the microminerals Zn and B than grasses and legumes. Slurry application indirectly decreased Ca, S, Cu and B concentrations of total herbage because of an increase in the proportion of mineral-poor...

  18. Role of herbs in the management of asthma

    Directory of Open Access Journals (Sweden)

    Ranjeeta Prasad

    2009-01-01

    Full Text Available Herbs have been the highly esteemed source of medicine throughout human history. They are widely used today indicating that herbs are a growing part of modern, high-tech medicine. About 25-30 percent of today′s prescription drugs contain chemical moieties derived from plants. The Indian system of medicine i.e Ayurveda alongwith classic texts like Bheshajya Ratnavali has a long-standing tradition that offers a unique insight into comprehensive approach to asthma management through proper care of the respiratory tract. Ayurvedic formulations used in the management of asthma, therefore, judiciously combine herbs to support the physiology of respiration, these herbs apart from exerting bronchial action also possess concomitant properties like anti-oxidant to support the digestive, cardiac, nerve functions and expectorant as well as just plain soothing herbs. Scientifically explored exhaustive reports have been published in Indian and International journals. Some of these herbs and their active chemical constituents which have a role in the management of asthma are compiled here and discussed in this review.

  19. Beverage Company:Hotter Competition in Summer

    Institute of Scientific and Technical Information of China (English)

    Xiang Kaibiao

    2009-01-01

    @@ Due to the downturn in global economy, the economic growth rate in China sharply decreased in the first quarter of 2009. However, the fluctuating macro economy won't change the uptrend in food and beverage industry. The ratio between added-values of food industry and agriculture industry in China is 0.22 at present, but the ratio in developed western countries averages 1.2, meaning that there is still great potential and room in Chinese food industry. During the "11th five-year" period, the beverage industry is expected to grow at a rate of 15% or above. In this way, the production in this industry in 2010 will reach 68 million tons.

  20. Multimodal interactions in a carbonated beverage system

    OpenAIRE

    Hewson, Emma Louise

    2008-01-01

    Predicting flavour perception is complicated by interactions occurring both within and across sensory modalities, but understanding these interactions and the resulting multimodal integration is crucial to the formulation of successful products. Despite the commercial appeal of carbonated soft drinks, few studies have examined the effects of tastant: aroma: carbonation interactions on sensory perception. To facilitate these investigations, a citrus flavoured model beverage was created con...

  1. Presence of Arsenic in Commercial Beverages

    Directory of Open Access Journals (Sweden)

    Jason Roberge

    2009-01-01

    Full Text Available Problem statement: This study’s goal was to assess the arsenic concentration of various beverages and broths purchased from a local chain supermarket. A source of chronic arsenic exposure occurs via food and beverage consumption. Groundwater levels of total arsenic are regulated (-1 by the Environmental Protection Agency (EPA but few studies have examined arsenic concentrations in common beverages. Approach: In the initial analysis of 19 items, total arsenic concentration was assessed from a variety of fruit juices, sports drinks, sodas and broths. Items found to contain levels of total arsenic ≥5.0 µg L-1 were further evaluated. Additional analysis included purchasing multiple brands of items ≥5.0 µg L-1and analyzing them for total arsenic and chemical species of arsenic. Results: Among the beverages in the initial analysis, apple juice (10.79 µg L-1 and grape juice (49.87 µg L-1 contained the highest levels of total arsenic. Upon examination of items with As concentrations above 5.0 µg L-1, varying concentrations of total arsenic were found in apple cider (range: 5.41-15.27 µg L-1, apple juice (range: 10.67-22.35 µg L-1, baby fruit juice (range: 13.91-16.51 µg L-1 and grape juice (range: 17.69-47.59 µg L-1. Conclusion: Many commercially available juices contained concentrations of arsenic that were higher than the standard for total arsenic allowed in groundwater as set forth by the EPA. The concentration of As in these juices varied between and within brands. In general, those consuming apple and grape juices are the young and elderly and it is these populations that may be more vulnerable to over exposure of heavy metals.

  2. Developing cancer warning statements for alcoholic beverages

    OpenAIRE

    Pettigrew, Simone; Jongenelis, Michelle; Chikritzhs, Tanya; Slevin, Terry; Pratt, Iain S; Glance, David; Liang, Wenbin

    2014-01-01

    Background There is growing evidence of the increased cancer risk associated with alcohol consumption, but this is not well understood by the general public. This study investigated the acceptability among drinkers of cancer warning statements for alcoholic beverages. Methods Six focus groups were conducted with Australian drinkers to develop a series of cancer-related warning statements for alcohol products. Eleven cancer warning statements and one general health warning statement were subse...

  3. Spore prevalence and toxigenicity of Bacillus cereus and Bacillus thuringiensis isolates from U.S. retail spices.

    Science.gov (United States)

    Hariram, Upasana; Labbé, Ronald

    2015-03-01

    Recent incidents of foodborne illness associated with spices as the vehicle of transmission prompted this examination of U.S. retail spices with regard to Bacillus cereus. This study focused on the levels of aerobic-mesophilic spore-forming bacteria and B cereus spores associated with 247 retail spices purchased from five states in the United States. Samples contained a wide range of aerobic-mesophilic bacterial spore counts (spices had high levels of aerobic spores (> 10(7) CFU/g). Using a novel chromogenic agar, B. cereus and B. thuringiensis spores were isolated from 77 (31%) and 11 (4%) samples, respectively. Levels of B. cereus were spice isolates to form spores, produce diarrheal toxins, and grow at moderately abusive temperatures makes retail spices an important potential vehicle for foodborne illness caused by B. cereus strains, in particular those that produce diarrheal toxins.

  4. Nitrite residue and malonaldehyde reduction in dendeng--Indonesian dried meat--influenced by spices, curing methods and precooking preparation.

    Science.gov (United States)

    Suryati, T; Astawan, M; Lioe, H N; Wresdiyati, T; Usmiati, S

    2014-03-01

    This research was conducted to reduce nitrite residue and malonaldehyde (MDA) content of dendeng through modifying the formulation of spices, curing technique and precooking preparation. The result showed that spiced fried dendeng was likely to contain high total phenolics and antioxidant activity. Wet cured dendeng combined with spices containing 2.0% coriander and 10.0% garlic and preparation by soaking before frying was effective to produce dendeng that had no detected nitrite residue and low MDA. In conclusion, the spice formulas used in this study could reduce nitrite residue and MDA level of dendeng, and the treatment prior to frying, by soaking the dendeng briefly in water, lowered MDA of non-spiced dendeng, but no effect of soaking was observed in spiced samples due to the very low MDA found in the samples.

  5. Fermented probiotic beverages based on acid whey

    Directory of Open Access Journals (Sweden)

    Katarzyna Skryplonek

    2015-12-01

    Full Text Available Background. Production of fermented probiotic beverages can be a good method for acid whey usage. The obtained products combine a high nutritional value of whey with health benefits claimed for probiotic bac- teria. The aim of the study was to define quality properties of beverages based on fresh acid whey and milk with addition of buttermilk powder or sweet whey powder. Material and methods. Samples were inoculated with two strains of commercial probiotic cultures: Lac- tobacillus acidophilus La-5 or Bifidobacterium animalis Bb-12. After fermentation, samples were stored at refrigerated conditions. After 1, 4, 7, 14 and 21 days sensory characteristics, hardness, acetaldehyde content, titratable acidity, pH acidity and count of bacteria cells were evaluated. Results. Throughout all storage period, the number of bacteria was higher than 8 log cfu/ml in the all sam- ples. Beverages with La-5 strain had higher hardness and acidity, whilst samples with Bb-12 contained more acetaldehyde. Samples with buttermilk powder had better sensory properties than with sweet whey powder. Conclusions. Obtained products made of acid whey combined with milk and fortified with buttermilk pow- der or sweet whey powder, are good medium for growth and survival of examined probiotic bacteria strains. The level of bacteria was sufficient to provide health benefits to consumers.

  6. Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

    OpenAIRE

    Małgorzata Przygodzka; Henryk Zieliński; Zuzana Ciesarová; Kristina Kukurová; Grzegorz Lamparski

    2015-01-01

    The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR) products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves,...

  7. Investigations on the detection of irradiated food by measuring the viscosity of suspended spices and dried vegetables

    Science.gov (United States)

    Heide, L.; Nürnberger, E.; Bögl, K. W.

    Studies on the viscosity behavior were performed with 20 different spices or dried vegetables. In nine spices (cinnamon, ginger, mustard seed, celery, onions, shallots, lemon peel, black and white pepper) differences between unirradiated and irradiated samples were observed. Further lots were investigated to estimate the variations of viscosity depending on the origin of the samples. Additional storage experiments showed that measuring the viscosity may be a simple method to identify some radiation treated spices even after years.

  8. Energy Intake Estimates of Respondent-Measured Alcoholic Beverages

    OpenAIRE

    Tujague, Jennifer; Kerr, William C.

    2008-01-01

    Aim: The aim of this study was to demonstrate a methodology for estimating detailed energy intake from alcoholic beverages. Methods: Participants were 315 monthly drinkers who completed a drink-measuring exercise. Energy intake from alcohol and non-alcohol ingredients was calculated for all beverages consumed. Results: Measured alcoholic beverages had on average 140 kilocalories, with 26% of the energy coming from non-alcohol ingredients. The average monthly kilocalorie intake, from all alcoh...

  9. CONTRIBUTIONS OF NONALCOHOLIC BEVERAGES TO THE U.S. DIET

    OpenAIRE

    Capps, Oral, Jr.; Clauson, Annette L.; Guthrie, Joanne F.; Pittman, Grant; Stockton, Matthew C.

    2005-01-01

    This report analyzes consumer demand and nutritional issues associated with nonalcoholic beverages purchased for at-home use by looking at demographic variables such as household size, household income, education level, and region. The beverages include milk, carbonated soft drinks, bottled water, fruit juices, fruit drinks, coffee, tea, and isotonics (sports drinks). The report's focus is on the impact of nutritional quality from beverage purchase choices that a household makes, looking at t...

  10. Market-oriented new product development of functional beverages

    OpenAIRE

    Sorenson, Douglas J.

    2006-01-01

    Strategic reviews of the Irish Food and Beverage Industry have consistently emphasised the need for food and beverage firms to improve their innovation and marketing capabilities, in order to maintain competitiveness in both domestic and overseas markets. In particular, the functional food and beverages market has been singled out as an extremely important emerging market, which Irish firms could benefit from through an increased technological and market orientation. Although h...

  11. New Trends in Beverage Packaging Systems: A Review

    OpenAIRE

    Marina Ramos; Arantzazu Valdés; Ana Cristina Mellinas; María Carmen Garrigós

    2015-01-01

    New trends in beverage packaging are focusing on the structure modification of packaging materials and the development of new active and/or intelligent systems, which can interact with the product or its environment, improving the conservation of beverages, such as wine, juice or beer, customer acceptability, and food security. In this paper, the main nutritional and organoleptic degradation processes of beverages, such as oxidative degradation or changes in the aromatic profiles, which influ...

  12. Mechanisms of herb-induced nephrotoxicity.

    Science.gov (United States)

    Allard, T; Wenner, T; Greten, H J; Efferth, T

    2013-01-01

    Herbal therapies gained much popularity among the general public, but compared to therapies approved by official authorities, toxicological studies are frequently not available for them. Hence, there may be inherent risks and the kidneys may be especially vulnerable to toxic effects. Herbs may induce nephrotoxicity by induction of apoptosis. High oxalate contents in Star fruit (Averrhoa carambola L.) may induce acute nephropathy. Triptolide from Thunder God Vine (Triperygium wilfordii Hook) is a diterpenoid epoxide with induces reactive oxygen species and nephrotubular apoptosis. Cranberry juice is discussed as promoter of kidney stone formation (nephrolithiasis). Abuse of guaifenesin from Roughbark (Guaicum officinale L.) increases stone formation. Aristolochia acids from Aristolochia fangchi Y.C.Wu ex L.D. Chow & S.M. Hwang causes the well-known aristolochic acid nephropathy and carcinogenesis by DNA adduct formation. Carboxyatractyloside from Impila (Callilepsis laureola DC.) inhibits mitochondrial ATP synthesis. Acute allergic interstitial nephritis was diagnosed after intake of Peruvian Cat's claw (Uncaria tomentosa Willd. DC.). Whether or not Willow Bark (Salix alba L.) induces analgesic nephropathwy is a matter of discussion. Other herbal therapies are considered to affect the rennin-angiotensisn-aldosterone (RAA) system Ephedra sinica Stapf with its ingredient ephedrine. Devil's Claw (Harpagophytum procumbens DC. Ex Meisn.) and licorice (Glycyrrhiza glabra L.) may inhibit major renal transport processes needed for filtration, secretion, and absorption. Strategies to minimize nephrotoxicity include (1) quality control and standardization of herbal products, (2) research on the molecular modes of action to better understand pathophysiological mechanisms of herbal products as well as (3) clinical trials to demonstrate efficacy and safety. PMID:23597204

  13. Fungal Biodeterioration, Aflatoxin Contamination, and Nutrient Value of "Suya Spices".

    Science.gov (United States)

    Jonathan, Segun Gbolagade; Adeniyi, Mary Adejoke; Asemoloye, Michael Dare

    2016-01-01

    This work aimed to analyze the nutrient values, examine the biodeteriorating fungi biota, and analyze the mycotoxin contents of "Suya spices." Fungi with highest percentage occurrence on all the samples are Aspergillus niger, Aspergillus flavus, Aspergillus parasiticus, Aspergillus ochraceus, Fusarium sp., Rhizopus stolonifer, yeast, and Trichoderma koningii. Nutrient composition of the samples is significantly different statistically (P Aflatoxin analysis of the samples revealed that they all contain aflatoxin in varying amount but no detectible aflatoxin content in the control. 59.54% of the detected aflatoxin is aflatoxin B1 with highest recorded in Agbowo, Mokola, and Sango samples (i.e., 28.03, 22.44, and 13.8 μg/kg, resp.). 4.78% of the aflatoxin is aflatoxin B2 which is only found in Sango and Mokola samples (3.59 and 2.6 μg/kg, resp.). 32.76% of aflatoxin is aflatoxin G1 with the highest found in Agbowo and Mokola samples (i.e., 18.63 and 10.41 μg/kg, resp.). 2.93% of the aflatoxin is aflatoxin G2 which is only detected in Sango and Agbowo samples (i.e., 1.19 and 2.65 μg/kg, resp.). PMID:27092289

  14. Curcumin: From Exotic Spice to Modern Anticancer Drug

    Directory of Open Access Journals (Sweden)

    Gaurisankar Sa

    2010-01-01

    Full Text Available Inhibition of defined molecular steps of tumourigenesis by natural non-toxic compounds may be an efficient means to tackle the population cancer burden. Extensive research has addressed the chemotherapeutic potential of curcumin (diferuloylmethane, a relatively non-toxic plant derived polyphenol. Curcumin is used for centuries in cuisine and indigenous medicine against several major human diseases. Cancer is the second leading cause of death worldwide. Disruption of a proper regulation of cell proliferation can ultimately cause cancer. Most human malignancies are driven by chromosomal translocations or other genetic alterations that directly affect the function of critical cell cycle proteins such as cyclins as well as tumor suppressors, e.g., p53. In this regard, curcumin, the yellow pigment of the spice turmeric, has been reported to have immense potentialility for being used in cancer chemotherapy because of its control over the cell growth regulatory mechanisms and for its anti-inflammatory, anti-toxic and anti-oxidative properties. Increasingly reports are showing that curcumin can induce apoptosis in a wide variety of cancer cells. The mechanisms implicated in the inhibition of tumorigenesis by curcumin are diverse and seem to involve a combination of cell signalling pathways at multiple levels. When curcumin is combined with some cytotoxic drugs or certain other diet-derived polyphenols, synergistic effects have been demonstrated. Taken together, this review seeks to summarise the unique properties of curcumin that may be exploited for successful clinical cancer prevention.

  15. SPICE modeling of memristors with multilevel resistance states

    Institute of Scientific and Technical Information of China (English)

    Fang Xu-Dong; Tang Yu-Hua; Wu Jun-Jie

    2012-01-01

    With CMOS technologies approaching the scaling ceiling,novel memory technologies have thrived in recent years,among which the memristor is a rather promising candidate for future resistive memory (RRAM).Memristor's potential to store multiple bits of information as different resistance levels allows its application in multilevel cell (MCL) technology,which can significantly increase the memory capacity.However,most existing memristor models are built for binary or continuous memristance switching.In this paper,we propose the simulation program with integrated circuits emphasis (SPICE) modeling of charge-controlled and flux-controlled memristors with multilevel resistance states based on the memristance versus state map.In our model,the memristance switches abruptly between neighboring resistance states.The proposed model allows users to easily set the number of the resistance levels as parameters,and provides the predictability of resistance switching time if the input current/voltage waveform is given.The functionality of our models has been validated in HSPICE.The models can be used in multilevel RRAM modeling as well as in artificial neural network simulations.

  16. Public Knowledge about Herbal Beverages in Penang, Malaysia

    Directory of Open Access Journals (Sweden)

    Munaver Nazir

    2009-01-01

    Full Text Available AIM OF STUDY:To explore public knowledge and perceptions of the efficacy, safety and reason to consume herbal beveragesincluding ginseng tea, gingko biloba tea and tongka ali tea.METHOD:This study was conducted in the state of Penang in June 2007. Participants were recruited at random;respondents were interviewed using a 19 item questionnaire. Non- parametric statistics was applied to analysethe data.RESULTS:Four hundred participants were recruited. Most of the respondents 228(57.0% were habitual consumers ofherbal beverages. 249(62.25% respondents believed that herbal beverages improved their health status.193(48.25% believed that herbal beverages boost the energy level of user and 120(30.0% used them toprevent diseases. 300(75% respondents agreed with the statement that herbal beverages are safe to use andthat they have less side effect than conventional medicines available on the market. Female respondents weremore likely to report using herbal beverages for slimming 78(19.5% and for cosmetic purposes 74(18.5%.However, the use of herbal beverages to boost energy levels was more frequent among male respondents.Respondents aged 18 – 25 years were significantly more likely to report the use of herbal beverages to preventcoughs and flu.CONCLUSION:This potentially ill advised and dangerous consumption of herbal beverages may delay appropriate help seekingfor various medical illnesses. In addition lack of knowledge about the side effects of herbal beverages may putusers at risk of side effects.

  17. 4 CFR 25.8 - Alcoholic beverages and narcotics.

    Science.gov (United States)

    2010-01-01

    ... alcoholic beverages, narcotic drugs, hallucinogens, marijuana, barbiturates, or amphetamines is prohibited..., marijuana, barbiturate, or amphetamine. This prohibition shall not apply in cases where the drug is...

  18. Natural occurrence of aflatoxins and ochratoxin A in processed spices marketed in Malaysia.

    Science.gov (United States)

    Ali, Norhayati; Hashim, Noor Hasani; Shuib, Nor Shifa

    2015-01-01

    The analysis of aflatoxins (B1, B2, G1 and G2) and ochratoxin A (OTA) was performed in processed spices marketed in Penang, Malaysia, using immunoaffinity columns and HPLC equipped with fluorescence detector (HPLC-FD). The processed powdered spices analysed include dried chilli, fennel, cumin, turmeric, black and white pepper, poppy seed, coriander, 'garam masala', and mixed spices for fish, meat and chicken curry. Two different studies were carried out. The limit of detection (LOD) was 0.01 ng g(-1) for each aflatoxin (AF) and 0.10 ng g(-1) for OTA (signal-to-noise ratio = 3:1). In the first study, 34 commercial processed spices analysed with a mean level, range and incidence of positive samples for total AF were 1.61 ng g(-1), 0.01-9.34 ng g(-1) and 85%, respectively, and for AFB1 were 1.38 ng g(-1), 0.01-7.68 ng g(-1) and 85%, respectively. The mean level, range and incidence of positive samples for OTA were 2.21 ng g(-1), 0.14-20.40 ng g(-1) and 79%, respectively. Natural co-occurrence of AF and OTA was found in 25 (74%) samples. In the second study of 24 commercial processed spices, the mean level, range and incidence of positive samples for total AF were 8.38 ng g(-1), 0.32-31.17 ng g(-1) and 88%, respectively, and for AFB1 were 7.31 ng g(-1), 0.32-28.43 ng g(-1) and 83%, respectively. Fifteen positive samples for total AF and two positive samples for OTA exceeded the permissible Malaysian limit of 5 ng g(-1). Contamination of both mycotoxins in spices may represent another route of exposure to consumers due to their frequent and prolonged consumption, as spices are common ingredients in popular dishes among Asian countries.

  19. Natural occurrence of aflatoxins and ochratoxin A in processed spices marketed in Malaysia.

    Science.gov (United States)

    Ali, Norhayati; Hashim, Noor Hasani; Shuib, Nor Shifa

    2015-01-01

    The analysis of aflatoxins (B1, B2, G1 and G2) and ochratoxin A (OTA) was performed in processed spices marketed in Penang, Malaysia, using immunoaffinity columns and HPLC equipped with fluorescence detector (HPLC-FD). The processed powdered spices analysed include dried chilli, fennel, cumin, turmeric, black and white pepper, poppy seed, coriander, 'garam masala', and mixed spices for fish, meat and chicken curry. Two different studies were carried out. The limit of detection (LOD) was 0.01 ng g(-1) for each aflatoxin (AF) and 0.10 ng g(-1) for OTA (signal-to-noise ratio = 3:1). In the first study, 34 commercial processed spices analysed with a mean level, range and incidence of positive samples for total AF were 1.61 ng g(-1), 0.01-9.34 ng g(-1) and 85%, respectively, and for AFB1 were 1.38 ng g(-1), 0.01-7.68 ng g(-1) and 85%, respectively. The mean level, range and incidence of positive samples for OTA were 2.21 ng g(-1), 0.14-20.40 ng g(-1) and 79%, respectively. Natural co-occurrence of AF and OTA was found in 25 (74%) samples. In the second study of 24 commercial processed spices, the mean level, range and incidence of positive samples for total AF were 8.38 ng g(-1), 0.32-31.17 ng g(-1) and 88%, respectively, and for AFB1 were 7.31 ng g(-1), 0.32-28.43 ng g(-1) and 83%, respectively. Fifteen positive samples for total AF and two positive samples for OTA exceeded the permissible Malaysian limit of 5 ng g(-1). Contamination of both mycotoxins in spices may represent another route of exposure to consumers due to their frequent and prolonged consumption, as spices are common ingredients in popular dishes among Asian countries. PMID:25658149

  20. [The research of revision on herb properties in Shaoxing Ben cao].

    Science.gov (United States)

    Liu, Yue; Zheng, Jin-Sheng

    2011-01-01

    Shaoxing Bencao, wrote by WANG Jixian in South Song dynasty (1159), is a classic Chinese medicine book which aims to revise herb properties described in former literature. There are 371 items in the book evaluating herb properties recorded in books about herbs. Keeping those the thought right, correcting those he thought wrong, complementing those missed and selecting better ones from those with disputes. He revised herb properties in 50.9% of all the items. Herb properties were evaluated mainly according to record and clinical practice with emphasis on property-effect (effect and adverse effect) relationship. Logical deduction was also used to deduce herb toxicity and quality according to herb flavor, nature, tastes and their growing environment. The book described in detail the influence of processing on the herb properties and toxicity. The evaluation methods in this book are of reference value for learning about the formation of knowledge of herb properties. PMID:21569699

  1. Influence of ethanol concentration, addition of spices extract, and level of sweetness on physico-chemical characteristics and sensory quality of apple vermouth

    Directory of Open Access Journals (Sweden)

    Vinod K. Joshi

    2000-01-01

    Full Text Available The composition of apple base wine was found to be suitable for conversion into vermouth. The spices extract contained more TSS, tannins, esters, volatile acid but lower titrable acid than apple base wine. To optimize and develop apple vermouth with different ethanol concentrations (12%, 15%, 18%, sugar content (4%, 8% and spices extract (2.5% and 5.0% was prepared and was evaluated. Significant differences in physico-chemical characteristics and sensory quality amongst the vermouths having different levels of alcohol, sugar and spices extract were noted. Generally, increasing ethanol content decreased titrable acidity, tannins, macroelements and colour units while micro-elements, viscosity and total esters were increased. Increased sugar level affected TSS, apparent viscosity, pH, esters, free aldehyde, total sugar, K, Cu and Mn contents. Level of spices extract (2.5 & 5.0 did not effect TSS (ºB, titrable acidity, colour, total sugar, total tannins, volatile acidity, increased mineral contents except for K, esters and aldehyde contents. Increase in alcohol content upto 15% increased the sensory score of the product. Increased quantity of spices extract, however, decreased the mean sensory quality of vermouth. However, sensory scores for 4 or 8% sugar and 2.5 or, 5.0% spices extracted were similar. A product with 15% alcohol, 4% sugar and 2.5% spices extract was preferred the most in overall sensory quality. The studies revealed that apple fruit is suitable for making vermouth by the method described. The spices, herbs, their parts and the quantities used are also reported.A composição de vinho de maçã demonstrou ser satisfatório para se convertido em vermute. O extrato de especiarias apresentou mais TSS, taninos, esters, porém os ácido volátil titulaveis foi mais baixo que no vinho de maçã. Estudos foram realizados para aperfeiçoar e desenvolver vermute de maçã contendo diferentes concentrações de ethanol (12%, 15%, 18%, de a

  2. The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese).

    Science.gov (United States)

    Geremew, Tsehayneh; Kebede, Ameha; Andualem, Berhanu

    2015-09-01

    Spices and lactic acid bacteria have natural antimicrobial substances and organic compounds having antagonistic activity against microorganisms. The objective of this study was to investigate the role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib. Antimicrobial activities of spices and lactic acid bacteria (LAB) filtrates were determined by agar well diffusion method against E. coli, S. aureus, S. flexneri and S. peumoniae. Aantimicrobial activity of garlic was found to be the most effective against all the tested pathogens. Inhibition zones of garlic extract against all pathogens was significantly (P ≤ 0.05) greater than the remaining spice extracts. Inhibition zones (12.50 ± 1.00 to 15.50 ± 1.00 mm) of ginger and R. graveolens ethanol extracts against all tested pathogens were significantly (P ≤ 0.05) greater than the remaining solvent extracts. Inhibition zone of O. basilicum ethanol extract against all pathogenic bacteria was significantly (p ≤ 0.05) greater than hexane and acetone extracts. Lactobacillus isolates were shown the highest antimicrobial activity than the other LAB isolates against all pathogens. The synergistic effect of spices together with LAB might be contributed a lot to preserve and extend shelf life of metata ayib. Their antimicrobial activity can reduce the risk of spoilage and pathogenesis. The possible reason of LAB isolates was may be due to production of lactic acid, acetic acid and secondary metabolites like bacteriocins. Aseptic processing of traditional cottage cheese (ayib) is by far needed to minimize risks associated during consumption of metata ayib. PMID:26344979

  3. The role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib (traditional Ethiopian spiced fermented cottage cheese).

    Science.gov (United States)

    Geremew, Tsehayneh; Kebede, Ameha; Andualem, Berhanu

    2015-09-01

    Spices and lactic acid bacteria have natural antimicrobial substances and organic compounds having antagonistic activity against microorganisms. The objective of this study was to investigate the role of spices and lactic acid bacteria as antimicrobial agent to extend the shelf life of metata ayib. Antimicrobial activities of spices and lactic acid bacteria (LAB) filtrates were determined by agar well diffusion method against E. coli, S. aureus, S. flexneri and S. peumoniae. Aantimicrobial activity of garlic was found to be the most effective against all the tested pathogens. Inhibition zones of garlic extract against all pathogens was significantly (P ≤ 0.05) greater than the remaining spice extracts. Inhibition zones (12.50 ± 1.00 to 15.50 ± 1.00 mm) of ginger and R. graveolens ethanol extracts against all tested pathogens were significantly (P ≤ 0.05) greater than the remaining solvent extracts. Inhibition zone of O. basilicum ethanol extract against all pathogenic bacteria was significantly (p ≤ 0.05) greater than hexane and acetone extracts. Lactobacillus isolates were shown the highest antimicrobial activity than the other LAB isolates against all pathogens. The synergistic effect of spices together with LAB might be contributed a lot to preserve and extend shelf life of metata ayib. Their antimicrobial activity can reduce the risk of spoilage and pathogenesis. The possible reason of LAB isolates was may be due to production of lactic acid, acetic acid and secondary metabolites like bacteriocins. Aseptic processing of traditional cottage cheese (ayib) is by far needed to minimize risks associated during consumption of metata ayib.

  4. Combination of spices and herbal extract restores macrophage foam cell migration and abrogates the athero-inflammatory signalling cascade of atherogenesis.

    Science.gov (United States)

    Nimgulkar, Chetan; Ghosh, Sudip; Sankar, Anand B; Uday, Kumar P; Surekha, M V; Madhusudhanachary, P; Annapurna, B R; Raghu, P; Bharatraj, Dinesh Kumar

    2015-09-01

    The trapping of lipid-laden macrophages in the arterial intima is a critical but reversible step in atherogenesis. However, information about possible treatments for this condition is lacking. Here, we hypothesized that combining the polyphenol-rich fractions (PHC) of commonly consumed spices (Allium sativum L (Liliaceae), Zingiber officinale R (Zingiberaceae), Curcuma longa L (Zingiberaceae)) and herbs (Terminalia arjuna (R) W & A (Combretaceae) and Cyperus rotundus L (Cyperaceae)) prevents foam cell formation and atherogenesis. Using an in vitro foam cell formation assay, we found that PHC significantly inhibited lipid-laden macrophage foam cell formation compared to the depleted polyphenol fraction of PHC (F-PHC). We further observed that PHC attenuated the LDL and LPS induced CD36, p-FAK and PPAR-γ protein expression in macrophages and increased their migration. NK-κB-DNA interaction, TNF-α, ROS generation, and MMP9 and MMP2 protein expression were suppressed in PHC-treated macrophages. The anti-atherosclerotic activity of PHC was investigated in a high fat- and cholesterol-fed rabbit model. The inhibition of foam cell deposition within the aortic intima and atheroma formation confirmed the atheroprotective activity of PHC. Therefore, we conclude that the armoury of polyphenols in PHC attenuates the CD36 signalling cascade-mediated foam cell formation, enhances the migration of these cells and prevents atherogenesis.

  5. Combination of spices and herbal extract restores macrophage foam cell migration and abrogates the athero-inflammatory signalling cascade of atherogenesis.

    Science.gov (United States)

    Nimgulkar, Chetan; Ghosh, Sudip; Sankar, Anand B; Uday, Kumar P; Surekha, M V; Madhusudhanachary, P; Annapurna, B R; Raghu, P; Bharatraj, Dinesh Kumar

    2015-09-01

    The trapping of lipid-laden macrophages in the arterial intima is a critical but reversible step in atherogenesis. However, information about possible treatments for this condition is lacking. Here, we hypothesized that combining the polyphenol-rich fractions (PHC) of commonly consumed spices (Allium sativum L (Liliaceae), Zingiber officinale R (Zingiberaceae), Curcuma longa L (Zingiberaceae)) and herbs (Terminalia arjuna (R) W & A (Combretaceae) and Cyperus rotundus L (Cyperaceae)) prevents foam cell formation and atherogenesis. Using an in vitro foam cell formation assay, we found that PHC significantly inhibited lipid-laden macrophage foam cell formation compared to the depleted polyphenol fraction of PHC (F-PHC). We further observed that PHC attenuated the LDL and LPS induced CD36, p-FAK and PPAR-γ protein expression in macrophages and increased their migration. NK-κB-DNA interaction, TNF-α, ROS generation, and MMP9 and MMP2 protein expression were suppressed in PHC-treated macrophages. The anti-atherosclerotic activity of PHC was investigated in a high fat- and cholesterol-fed rabbit model. The inhibition of foam cell deposition within the aortic intima and atheroma formation confirmed the atheroprotective activity of PHC. Therefore, we conclude that the armoury of polyphenols in PHC attenuates the CD36 signalling cascade-mediated foam cell formation, enhances the migration of these cells and prevents atherogenesis. PMID:25869517

  6. Determination of Mineral Content in Indian Spices by ICP-OES

    Directory of Open Access Journals (Sweden)

    S.Kumaravel

    2014-06-01

    Full Text Available Vegetarian and non vegetarian Indian diet consists of various cereals and vegetables along with spices, often used in the preparation of curries. The nutritive potential of trace element has been evaluated using Inductively coupled plasma optical emission spectrometry (ICP-OES. In this study, 15 trace elements like As,Hg,Se,Zn,P,Pb,Cd,Fe,Mn,Cr,Mg,Cu,C,Na and K have been determined in Five Indian popular spices. The result shows that the spice Aniseed contains Phosphorous (2027.10±14.0 mg/kg, Iron (5.40±2.0 mg/kg, Magnesium (270.10±7.0mg/kg, Calcium (602.8±4.0 mg/kg, Sodium (365.10±3.0 mg/kg and Potassium (887.80±11.0 mg/kg. The spice Poppy seeds showed Phosphorous content of (3980.0±13.5mg/kg, Iron (5.475±2.5 mg/kg, Magnesium (287.20±14.0 mg/kg, Calcium (690.50±4.0 mg/kg, Sodium (81.16±5.0 mg/kg and Potassium (746.70±6.0 mg/kg. The spice Cloves showed that it contains Phosphorous (6355.0±20.0 mg/kg, Iron (1.699±0.2mg/kg, and Potassium (318.01±5.0 mg/kg. The spice Ajwain seeds showed the presence of Phosphorous (1764.0±16.0 mg/kg, Iron (17.87±8.0 mg/kg, Manganese (5.729±2.6 mg/kg and Calcium (1353.0±10.0 mg/kg, The spice Fenugreek seeds showed that it contains Phosphorous (2950.0±17.5 mg/kg and Potassium (124.82±2.0 mg/kg. Heavy metals As and Hg are absent in all five spices. Heavy metals Cr, Cd and Pb are absent in Cloves, Fenugreek and Ajwain species. The results showed that the spice powder is a good source of calcium, potassium, magnesium, Iron and Phosphorous.

  7. Isolation of Cronobacter spp. (formerly Enterobacter sakazakii from infant food, herbs and environmental samples and the subsequent identification and confirmation of the isolates using biochemical, chromogenic assays, PCR and 16S rRNA sequencing

    Directory of Open Access Journals (Sweden)

    Samara Nawal A

    2009-10-01

    Full Text Available Abstract Background Cronobacter spp. (formerly Enterobacter sakazakii, are a group of Gram-negative pathogens that have been implicated as causative agents of meningitis and necrotizing enterocolitis in infants. The pathogens are linked to infant formula; however, they have also been isolated from a wide range of foods and environmental samples. Results In this study, 233 samples of food, infant formula and environment were screened for the presence of Cronobacter spp. in an attempt to find its source. Twenty nine strains were isolated from samples of spices, herbs, infant foods, and dust obtained from household vacuum cleaners. Among the 76 samples of infant food, infant formula, milk powder and non-milk dairy products tested, only one sample of infant food contained Cronobacter spp. (1.4%. The other Cronobacter spp. isolates recovered include two from household vacuum dust, and 26 from 67 samples of herbs and spices. Among the food categories analyzed, herbs and spices harbored the highest number of isolates, indicating plants as a possible reservoir of this pathogen. Initial screening with API 20E test strips yielded 42 presumptive isolates. Further characterization using 3 chromogenic media (α-MUG, DFI and EsPM and 8 sets of PCR primers detecting ITS (internal transcribed spacer sequences, 16S rRNA, zpx, gluA, gluB, OmpA genes followed by nucleotide sequencing of some PCR amplicons did not confirm the identity of all the isolates as none of the methods proved to be free of both false positives or false negatives. The final confirmation step was done by 16S rRNA sequence analysis identifying only 29 of the 42 isolates as Cronobacter spp. Conclusion Our studies showed that Cronobacter spp. are highly diverse and share many phenotypic traits with other Enterobacteriaceae members highlighting the need to use several methods to confirm the identity of this pathogen. None of the biochemical, chromogenic or PCR primers proved to be a reliable

  8. Determination of Total Phenolics, Antioxidant Capacity and Antimicrobial Activity of Selected Aromatic Spices

    Directory of Open Access Journals (Sweden)

    Melinda Nagy

    2015-05-01

    Full Text Available In recent years, it has been acknowledged that many spices not only have properties that make food more pleasant and tastier but they also have important preservative and antioxidant properties. The antioxidant properties of many spices are well known, while their prooxidant properties less so. The aim of this study was to perform a comparative evaluation of three selected spice (garlic, black pepper and red pepper, commercially available in Cluj-Napoca’s market, regarding their content in total phenolic compounds, antioxidant capacity and antimicrobial activity. The antioxidant aspects were evaluated by determination of the total phenolic content by the Folin-Ciocalteau method and by the antioxidant activity using the 1,1-diphenyl-2-picrylhydrazyl reagent (DPPH.The total phenolic content was between 3,38 and 0,925 mg GAE/1g, while the antioxidant capacity ranged between 18,41% and 10,9% from dry spice. .Results  showed that garlic extract has the most effective antioxidant capacity in scavenging DPPH radicals, while black pepper and red pepper were less active. In the present study piperine was evaluated for its antimicrobial activity against Staphylococcus aureus, Pseudomonas aeruginosa, Escherichia coli and Salmonella typhumurium. Spices showed antimicrobial activity against all tested bacteria with zone of inhibition ranged from 8-15,5 mm.

  9. Dietary spices as beneficial modulators of lipid profile in conditions of metabolic disorders and diseases.

    Science.gov (United States)

    Srinivasan, Krishnapura

    2013-04-25

    Spices are valued for their medicinal properties besides their use as food adjuncts to enhance the sensory quality of food. Dietary garlic, onion, fenugreek, red pepper, turmeric, and ginger have been proven to be effective hypocholesterolemics in experimentally induced hypercholesterolemia. The hypolipidemic potential of fenugreek in diabetic subjects and of garlic and onion in humans with induced lipemia has been demonstrated. Capsaicin and curcumin - the bioactive compounds of red pepper and turmeric - are documented to be efficacious at doses comparable to usual human intake. Capsaicin and curcumin have been shown to be hypotriglyceridemic, thus preventing accumulation of fat in the liver under adverse situations by enhancing triglyceride transport out of the liver. Capsaicin, curcumin, fenugreek, ginger, and onion enhance secretion of bile acids into bile. These hypocholesterolemic spices/spice principles reduce blood and liver cholesterol by enhancing cholesterol conversion to bile acids through activation of hepatic cholesterol-7α-hydroxylase. Many human trials have been carried out with garlic, onion, and fenugreek. The mechanism underlying the hypocholesterolemic and hypotriglyceridemic influence of spices is fairly well understood. Health implications of the hypocholesterolemic effect of spices experimentally documented are cardio-protection, protection of the structural integrity of erythrocytes by restoration of membrane cholesterol/phospholipid profile and prevention of cholesterol gallstones by modulation of the cholesterol saturation index in bile.

  10. The SPICE Spectral Imager on Solar Orbiter: Linking the Sun to the Heliosphere

    Science.gov (United States)

    Fludra, Andrzej; Haberreiter, Margit; Peter, Hardi; Vial, Jean-Claude; Harrison, Richard; Parenti, Susanna; Innes, Davina; Schmutz, Werner; Buchlin, Eric; Chamberlin, Phillip; Thompson, William; Gabriel, Alan; Morris, Nigel; Caldwell, Martin; Auchere, Frederic; Curdt, Werner; Teriaca, Luca; Hassler, Donald M.; DeForest, Craig; Hansteen, Viggo; Carlsson, Mats; Philippon, Anne; Janvier, Miho; Wimmer-Schweingruber, Robert; Griffin, Douglas; Davila, Joseph; Giunta, Alessandra; Waltham, Nick; Eccleston, Paul; Gottwald, Alexander; Klein, Roman; Hanley, John; Walls, Buddy; Howe, Chris; Schuehle, Udo

    2016-07-01

    The SPICE (Spectral Imaging of the Coronal Environment) instrument is one of the key remote sensing instruments onboard the upcoming Solar Orbiter Mission. SPICE has been designed to contribute to the science goals of the mission by investigating the source regions of outflows and ejection processes which link the solar surface and corona to the heliosphere. In particular, SPICE will provide quantitative information on the physical state and composition of the solar atmosphere plasma. For example, SPICE will access relative abundances of ions to study the origin and the spatial/temporal variations of the 'First Ionization Potential effect', which are key signatures to trace the solar wind and plasma ejections paths within the heliosphere. Here we will present the instrument and its performance capability to attain the scientific requirements. We will also discuss how different observation modes can be chosen to obtain the best science results during the different orbits of the mission. To maximize the scientific return of the instrument, the SPICE team is working to optimize the instrument operations, and to facilitate the data access and their exploitation.

  11. EFFECT OF MEDICINAL HERB EXTRACTS TREATED ON COTTON DENIM FABRIC

    Directory of Open Access Journals (Sweden)

    M.Sumithra

    2013-01-01

    Full Text Available An attempt has been made through this research work to developed medicinal herb extracts treated fabric. In this work, medicinal herbs such as Ricinus Communis (leavesand seeds, Datura metel (leaves with fruits , Aloe Vera (flower ,Abutilon indicum (leaves, Solanum surattense (Leaves, Coccinia grandis (Fruits and leaves,Aloe vera (leaves, Cardio spermum halicacabum (Leave, have been selected for finishing hundred percent cotton denim fabric using dip method .The finished fabrics have beentested for its antimicrobial activity using standard test method ENISO 20645 and it is concluded that datura metel ( leaves with fruits have good antibacterial activity on theselected denim fabrics when compared to other herbs enhanced the wearing capacity of the denim fabric for an extended period without any skin/dermal irritations/infectionsand bad odor.

  12. Herbs Recognition Based on Android using OpenCV

    Directory of Open Access Journals (Sweden)

    I Wayan Agus Suryawibawa

    2015-01-01

    Full Text Available Herbs are used in traditional medicine. There are so many herbs are spread across the world, it is difficult to memorize it all. This paper describes an android application to recognize herbs by their leaf characteristics (shape, veins, and keypoints. Shape and veins of leaves are recognized by Invariant Moment Method as the feature extraction. City Block Distance used to calculate the distance between the features. Whereas for detection and keypoints extraction using Oriented FAST and Rotated BRIEF on OpenCV library. This keypoints distance calculation using Brute-Force Hamming. Matching is done by calculating the shortest distance between test image and reference image. If the result is less than or equal to threshold then image is match. Experiment result show this application can achieve 79% of success rate by using keypoints. This result is influenced by glossy leaf surface, so there is many reflected light that become noise.

  13. China’s Red-Canned Beverage

    Institute of Scientific and Technical Information of China (English)

    2010-01-01

    Herbal tea brand Wong Lo Kat gets global recognition for its product quality and embracing the traditional Chinese culture of health c oca Cola isn’t the only company with an iconic red can anymore-Wong Lo Kat herbal tea is gaining recognition worldwide. At the 15th World Congress of Food Science and Technology held on August 23 in Cape Town,South Africa,the canned Wong Lo Kat herbal tea,produced by The JDB Group,won the Global Food Industry Award.It is the first Chinese beverage brand to win this award.

  14. Studies on antimicrobial activities of solvent extracts of different spices.

    Science.gov (United States)

    Keskin, Dilek; Toroglu, Sevil

    2011-03-01

    The antimicrobial activities of the ethyl acetate, acetone and methanol extract of 12 plant species were studied. The extract of Capsicum annuum (red pepper) (fruit) Zingiber officinale (ginger) (root), Cuminum cyminum (cumin), Alpinia ficinarum (galingale), Coriandrum sativum (coriander), Cinnamomun zeylanicum Nees (cinnamomun), Origanum onites L. (thyme), Folium sennae (senna), Eugenia caryophyllata (cloves), Flos tiliae (lime), Folium menthae crispae (peppermint) and Piper nigrum (blackpepper) were tested in vitro against 2 fungi and 8 bacterial species by the disc diffusion method. Klebsiella pneumonia 13883, Bacillus megaterium NRS, Pseudomonas aeroginosa ATCC 27859, Staphylococcus aureus 6538 P, Escherichia coil ATCC 8739, Enterobacter cloaca ATCC 13047, Corynebacterium xerosis UC 9165, Streptococcus faecalis DC 74, Kluyveromyces marxianus, Rhodotorula rubra were used in this investigation. The results indicated that extracts of different spices has shown antibacterial activity in the range of 7-24 mm 30 microl(-1) inhibition zone Eugenia caryophyllata (clove), 7-20 mm 30microl(-1) inhibition zone Capsicum annum (red pepper) and Cinnamomun zeylanicum (cinnamon) bark, 7-18 mm 30microl(-1) inhibition zone Folium sennae (senna) leaves, 7-16 mm 30 microl(-1) inhibition zone Zingiber officinale (ginger) root, 7-15 mm 30microl(-1) inhibition zone Cuminum cyminum (cumin) seed, 7-14 mm 30 microl(-1) inhibition zone Folium menthae crispae (peppermint), Origanum onites (thyme) leaves and Alpinia ficinarum (galingale) root, 7-12 mm 30 microl(-1) inhibiton zone Piper nigrum (blackpepper), 7-11 mm 30microl(-1) inhibition zone Flos tiliae (lime) leaves, 7-8 mm 30microl(-1) inhibition zone Coriandrum sativum (coriander) to the microorganisms tested.

  15. Beverage and culture. "Zhourat", a multivariate analysis of the globalization of a herbal tea from the Middle East.

    Science.gov (United States)

    Obón, Concepción; Rivera, Diego; Alcaraz, Francisco; Attieh, Latiffa

    2014-08-01

    The "Zhourat" herbal tea consists of a blend of wild flowers, herbs, leaves and fruits and is a typical beverage of Lebanon and Syria. We aim to evaluate cultural significance of "Zhourat", to determine cultural standards for its formulation including key ingredients and to determine acceptable variability levels in terms of number of ingredients and their relative proportions, in summary what is "Zhourat" and what is not "Zhourat" from an ethnobotanical perspective. For this purpose we develop a novel methodology to describe and analyse patterns of variation of traditional multi-ingredient herbal formulations, beverages and teas and to identify key ingredients, which are characteristics of a particular culture and region and to interpret health claims for the mixture. Factor analysis and hierarchical clustering techniques were used to display similarities between samples whereas salience index was used to determine the main ingredients which could help to distinguish a standard traditional blend from a global market-addressed formulation. The study revealed 77 main ingredients belonging to 71 different species of vascular plants. In spite of the "Zhourat's" highly variable content, the salience analysis resulted in a determined set of key botanical components including Rosa x damascena Herrm., Althaea damascena Mouterde, Matricaria chamomilla L., Aloysia citrodora Palau, Zea mays L. and Elaeagnus angustifolia L. The major health claims for "Zhourat" as digestive, sedative and for respiratory problems are culturally coherent with the analysis of the traditional medicinal properties uses of its ingredients.

  16. Beverage and culture. "Zhourat", a multivariate analysis of the globalization of a herbal tea from the Middle East.

    Science.gov (United States)

    Obón, Concepción; Rivera, Diego; Alcaraz, Francisco; Attieh, Latiffa

    2014-08-01

    The "Zhourat" herbal tea consists of a blend of wild flowers, herbs, leaves and fruits and is a typical beverage of Lebanon and Syria. We aim to evaluate cultural significance of "Zhourat", to determine cultural standards for its formulation including key ingredients and to determine acceptable variability levels in terms of number of ingredients and their relative proportions, in summary what is "Zhourat" and what is not "Zhourat" from an ethnobotanical perspective. For this purpose we develop a novel methodology to describe and analyse patterns of variation of traditional multi-ingredient herbal formulations, beverages and teas and to identify key ingredients, which are characteristics of a particular culture and region and to interpret health claims for the mixture. Factor analysis and hierarchical clustering techniques were used to display similarities between samples whereas salience index was used to determine the main ingredients which could help to distinguish a standard traditional blend from a global market-addressed formulation. The study revealed 77 main ingredients belonging to 71 different species of vascular plants. In spite of the "Zhourat's" highly variable content, the salience analysis resulted in a determined set of key botanical components including Rosa x damascena Herrm., Althaea damascena Mouterde, Matricaria chamomilla L., Aloysia citrodora Palau, Zea mays L. and Elaeagnus angustifolia L. The major health claims for "Zhourat" as digestive, sedative and for respiratory problems are culturally coherent with the analysis of the traditional medicinal properties uses of its ingredients. PMID:24703931

  17. Foods and Beverages Sold Outside the School Meals Program

    Science.gov (United States)

    Foods and Beverages Sold Outside of the School Meals Programs About SHPPS: SHPPS is a national survey periodically conducted ... canteen, or snack bar where students could purchase foods or beverages. • 4.0% of states and 6.6% of ...

  18. Pilot beverage carton collection and recycling 2013: Concise technical report

    NARCIS (Netherlands)

    Thoden Van Velzen, E.U.; Brouwer, M.T.; Keijsers, E.R.P.; Pretz, Th.; Feil, A.; Jansen, M.

    2013-01-01

    This report gives a technological description of the four common collection and recycling schemes that have been tested in the Netherlands as part of the pilot beverage cartons in 2013. During this pilot the collection and recycling of beverage cartons was tested in 37 different municipalities, with

  19. Alcoholic Beverages in Bangladesh-How Much We Know?

    NARCIS (Netherlands)

    Islam, N.; Ferdous, N.; Nesha, K.; Rasker, J.J.

    2014-01-01

    Objectives: This study was aimed to determine the names and alcohol content or strength of different alcoholic beverages used in different parts of Bangladesh and also to determine contamination with heavy metals and bacteria in some samples. Methods: Eight different types of alcoholic beverages co

  20. Quinoa Beverages: Formulation, Processing and Potential Health Benefits

    Directory of Open Access Journals (Sweden)

    Kaur Intelli

    2016-06-01

    Full Text Available Background and Aims: Research on innovative foods and beverages that serve well to the nutritional needs of individuals suffering from metabolic disorders like obesity, hypertension, diabetes, dyslipidemia is an urgent need for today. This study aims to describe a method for preparing gluten free quinoa beverages and to investigate their effects on human health.

  1. PHYSICOCHEMICAL, MICROBIOLOGICAL QUALITY AND OXIDATIVE STABILITY IN SPICED LAMB MEAT BURGERS

    Directory of Open Access Journals (Sweden)

    Almudena Cózar

    2013-12-01

    Full Text Available The effect of adding two powdered spices (rosemary and thyme on the pH, colour coordinates, Cooking yield (CY Cooking loss (CL, Diameter Reduction (DR, Shear Force (SF, microbiological levels and lipid oxidation (LO in two types of lamb burgers (L= leg meat; LNB= leg+neck+breast meat was assessed over a six day period. Both spices increased stability during the storage period, LO values being six times lower than those of the non-spiced control group at 6 days. L samples showed higher CY, lower CL and DR than LNB burgers, with significant differences at 6 d (P < 0.001. The length of storage only affected (P < 0.01 these parameters in L burgers. In general, SF was higher in LNB than in L burgers but did not vary with time. The colour coordinates showed lower values in L than in LNB samples. The formulation type affected TVC and Pseudomonas spp.

  2. Heavy metals in aromatic spices by inductively coupled plasma-mass spectrometry.

    Science.gov (United States)

    Bua, Daniel Giuseppe; Annuario, Giovanni; Albergamo, Ambrogina; Cicero, Nicola; Dugo, Giacomo

    2016-09-01

    Objective of this study was to determine the content of Cd, Hg, As and Pb in common spices traded in the Italian market, using inductively coupled plasma-mass spectrometry (ICP-MS). The results were compared with the maximum limits established by the national Legislative Decree (LD) no. 107 implementing the Council Directive 88/388/EEC and by international organisations, such as Food and Agriculture Organization (FAO) and World Health Organization (WHO). Food safety for spices was assessed considering the tolerable weekly intake (TWI) and the provisional tolerable weekly intake (PTWI), respectively, for Cd and Hg and the 95% lower confidence limit of the benchmark dose of 1% extra risk (BMDL01) for As and Pb. Investigated elements in all samples were within the maximum limits as set by the national and international normative institutions. Nevertheless, the heavy metal content of some spices exceeded the PTWI, TWI and BMDL01, which needs attention when considering consumer's health.

  3. Circuit models and SPICE macro-models for quantum Hall effect devices

    CERN Document Server

    Ortolano, Massimo

    2015-01-01

    Quantum Hall effect (QHE) devices are a pillar of modern quantum electrical metrology. Electrical networks including one or more QHE elements can be used as quantum resistance and impedance standards. The analysis of these networks allows metrologists to evaluate the effect of the inevitable parasitic parameters on their performance as standards. This paper presents a systematic analysis of the various circuit models for QHE elements proposed in the literature, and the development of a new model. This last model is particularly suited to be employed with the analogue electronic circuit simulator SPICE. The SPICE macro-model and examples of SPICE simulations, validated by comparison with the corresponding analytical solution and/or experimental data, are provided.

  4. Spice 2000制导炸弹有了小型版

    Institute of Scientific and Technical Information of China (English)

    叶蕾; 沈剑

    2006-01-01

    以色列拉斐尔军火局已经研制了小型spice制导炸弹。目前在以色列空军F-16战斗机上使用的Spice2000是基于标准Mk84炸弹研制的,但是新研制的Spice 1000在Mk83炸弹的基础上增加很多类似的硬件形成了一种更轻的武器。这种炸弹可以挂载在更小的飞行器或者F-35联合攻击机的武器舱上。F-15鹰式战斗机可携带7枚spice1000炸弹。

  5. Heavy metals in aromatic spices by inductively coupled plasma-mass spectrometry.

    Science.gov (United States)

    Bua, Daniel Giuseppe; Annuario, Giovanni; Albergamo, Ambrogina; Cicero, Nicola; Dugo, Giacomo

    2016-09-01

    Objective of this study was to determine the content of Cd, Hg, As and Pb in common spices traded in the Italian market, using inductively coupled plasma-mass spectrometry (ICP-MS). The results were compared with the maximum limits established by the national Legislative Decree (LD) no. 107 implementing the Council Directive 88/388/EEC and by international organisations, such as Food and Agriculture Organization (FAO) and World Health Organization (WHO). Food safety for spices was assessed considering the tolerable weekly intake (TWI) and the provisional tolerable weekly intake (PTWI), respectively, for Cd and Hg and the 95% lower confidence limit of the benchmark dose of 1% extra risk (BMDL01) for As and Pb. Investigated elements in all samples were within the maximum limits as set by the national and international normative institutions. Nevertheless, the heavy metal content of some spices exceeded the PTWI, TWI and BMDL01, which needs attention when considering consumer's health. PMID:27074712

  6. Circuit models and SPICE macro-models for quantum Hall effect devices

    International Nuclear Information System (INIS)

    Precise electrical measurement technology based on the quantum Hall effect is one of the pillars of modern quantum electrical metrology. Electrical networks including one or more QHE elements can be used as quantum resistance and impedance standards. The analysis of these networks allows metrologists to evaluate the effect of the inevitable parasitic parameters on their performance as standards. This paper presents a concise review of the various circuit models for QHE elements proposed in the literature, and the development of a new model. This last model is particularly suited to be employed with the analogue electronic circuit simulator SPICE. The SPICE macro-model and examples of SPICE simulations, validated by comparison with the corresponding analytical solution and/or experimental data, are provided. (paper)

  7. Oxygen-isotope trends and seawater temperature changes across the Late Cambrian Steptoean positive carbon-isotope excursion (SPICE event)

    Science.gov (United States)

    Elrick, M.; Rieboldt, S.; Saltzman, M.; McKay, R.M.

    2011-01-01

    The globally recognized Late Cambrian Steptoean positive C-isotope excursion (SPICE) is characterized by a 3???-5??? positive ??13C shift spanning SPICE represents a widespread ocean anoxic event leading to enhanced burial/preservation of organic matter (Corg) and pyrite. We analyzed ??18O values of apatitic inarticulate brachiopods from three Upper Cambrian successions across Laurentia to evaluate paleotemperatures during the SPICE. ??18O values range from ~12.5??? to 16.5???. Estimated seawater temperatures associated with the SPICE are unreasonably warm, suggesting that the brachiopod ??18O values were altered during early diagenesis. Despite this, all three localities show similar trends with respect to the SPICE ??13C curve, suggesting that the brachiopod apatite preserves a record of relative ??18O and temperature changes. The trends include relatively high ??18O values at the onset of the SPICE, decreasing and lowest values during the main event, and an increase in values at the end of the event. The higher ??18O values during the global extinction at the onset of the SPICE suggests seawater cooling and supports earlier hypotheses of upwelling of cool waters onto the shallow shelf. Decreasing and low ??18O values coincident with the rising limb of the SPICE support the hypothesis that seawater warming and associated reduced thermohaline circulation rates contributed to decreased dissolved O2 concentrations, which enhanced the preservation/burial of Corg causing the positive ??13C shift. ?? 2011 Geological Society of America.

  8. Application of finite element method and SPICE simulation for design optimization of oven-controlled crystal oscillators.

    Science.gov (United States)

    Hillerich, B; Nagler, O

    2001-11-01

    Thermal finite element method (FEM) calculations and SPICE-based dynamic thermal models are used to simulate and optimize the static and dynamic performance of miniaturized oven-controlled crystal oscillators (OCXOs). FEM can be used to generate the values of the SPICE circuit elements. Good agreement is achieved between simulation and measurement. Several application examples, including directly heated OCXOs, are discussed.

  9. 9 CFR 318.15 - Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.”

    Science.gov (United States)

    2010-01-01

    ... 9 Animals and Animal Products 2 2010-01-01 2010-01-01 false Tagging chemicals, preservatives...; REINSPECTION AND PREPARATION OF PRODUCTS General § 318.15 Tagging chemicals, preservatives, cereals, spices, etc., “U.S. retained.” When any chemical, preservative, cereal, spice, or other substance is...

  10. Effect of beverage glucose and sodium content on fluid delivery

    Directory of Open Access Journals (Sweden)

    Cole Johnny

    2009-02-01

    Full Text Available Abstract Background Rapid fluid delivery from ingested beverages is the goal of oral rehydration solutions (ORS and sports drinks. Objective The aim of the present study was to investigate the effects of increasing carbohydrate and sodium content upon fluid delivery using a deuterium oxide (D2O tracer. Design Twenty healthy male subjects were divided into two groups of 10, the first group was a carbohydrate group (CHO and the second a sodium group (Na. The CHO group ingested four different drinks with a stepped increase of 3% glucose from 0% to 9% while sodium concentration was 20 mmol/L. The Na group ingested four drinks with a stepped increase of 20 mmol/L from 0 mmol/L to 60 mmol/l while glucose concentration was 6%. All beverages contained 3 g of D2O. Subjects remained seated for two hours after ingestion of the experimental beverage, with blood taken every 5 min in the first hour and every 10 min in the second hour. Results Including 3% glucose in the beverage led to a significantly greater AUC 60 min (19640 ± 1252 δ‰ vs. VSMOW.60 min than all trials. No carbohydrate (18381 ± 1198 δ‰ vs. VSMOW.60 min had a greater AUC 60 min than a 6% (16088 ± 1359 δ‰ vs. VSMOW.60 min and 9% beverage (13134 ± 1115 δ‰ vs. VSMOW.60 min; the 6% beverage had a significantly greater AUC 60 min than the 9% beverage. There was no difference in fluid delivery between the different sodium beverages. Conclusion In conclusion the present study showed that when carbohydrate concentration in an ingested beverage was increased above 6% fluid delivery was compromised. However, increasing the amount of sodium (0–60 mmol/L in a 6% glucose beverage did not lead to increases in fluid delivery.

  11. Whey based beverages - new generation of dairy products

    Directory of Open Access Journals (Sweden)

    Irena Jeličić

    2008-08-01

    Full Text Available Whey is a by product in the process of cheese production. Composition and characteristics of whey are depending on the production technology, the end product and the quality of used milk. Liquid whey consists of approximately 93% water and contains almost 50% of total solids present in the milk of which lactose is main constituent. Lactose is the main constituent of whey while proteins represent less than 1% of total solids. Minerals and vitamins are present in fewer amounts also. Production of whey based beverages started in 1970's and until today a wide range of different whey based beverages has been developed. They can be produced from native sweet or acid whey, from deproteinised whey, from native whey which was diluted with water, from whey powder or by whey fermentation. Non alcoholic whey beverages include wide range of products obtained by mixing native sweet, diluted or acid whey with different additives like tropical fruits (but also other fruits like apples, pears, strawberries or cranberries, crops and their products (mainly bran, isolates of vegetable proteins, CO2, chocolate, cocoa, vanilla extracts and other aromatizing agents. Special attention is being paid to production of fermented whey beverages with probiotic bacteria where the most important step is the choice of suitable culture of bacteria in order to produce functional beverage with high nutritional value and acceptable sensory characteristics. Non alcoholic whey beverages also include dietetic beverages, drinks with hydrolyzed lactose, milk like drinks and powder drinks. Whey is a very good raw material for production of alcoholic beverages due to the fact that the main constituent of the solid content is lactose (about 70%. Alcoholic whey beverages include drinks with small amount of alcohol (up to 1,5%, whey beer and whey wine. Whey beverages are suitable for wide range of consumers – from children to the elderly ones. They have very high nutritional value and good

  12. Low-angle X-ray scattering properties of irradiated spices

    Energy Technology Data Exchange (ETDEWEB)

    Almeida, A.P.G. [Nuclear Instrumentation Laboratory (LIN/COPPE), P. O. Box 68509, 21945-970, Rio de Janeiro RJ (Brazil)], E-mail: delson@lin.ufrj.br; Braz, D. [Nuclear Instrumentation Laboratory (LIN/COPPE), P. O. Box 68509, 21945-970, Rio de Janeiro RJ (Brazil); Barroso, R.C. [Physics Institute (IF/UERJ), University of Rio de Janeiro State, 20550-900 Rio de Janeiro RJ (Brazil); Lopes, R.T. [Nuclear Instrumentation Laboratory (LIN/COPPE), P. O. Box 68509, 21945-970, Rio de Janeiro RJ (Brazil)

    2007-09-21

    The scattering of X-rays at low angles (LAXS) is a technique dominated by the coherent scattering process. One characteristic observation of low-angle coherent scattering is the so-called molecular interference effect, being characterized by the presence of one or more peaks in the forward direction of scattering. In the present study, LAXS profiles from five different spices are carefully measured in order to establish characteristic scattering signatures. Samples of Ceylon cinnamon, cumin, nutmeg, paprika and black pepper were bought in local market in Rio de Janeiro, Brazil. The LAXS patterns were obtained using a Shimadzu DRX 6000 diffractometer in reflection geometry. Coherent scattering patterns are measured for the samples for {theta}=5-35{sup o}. The data were collected in 0.05{sup o} increments every 3 s. In order to evaluate the possible molecular structure changes caused to the irradiation procedure, the signatures obtained for control (non-irradiated) spices were compared with spice samples irradiated with different doses varying from 3 to 40 kGy. The LAXS patterns of all samples were obtained after 30, 60, 90, 120 days to evaluate the effect of storage period. Scattering profiles from spices irradiated with different irradiation doses were obtained and the results compared. For each spice, there is no considerable deviation in shape in function of the irradiation dose. It indicates that the molecular structure of each analyzed spices is preserved considering the dose range chosen. The results show that the molecular structure was found to be stable during storage at the ambient temperature for up to 4 months.

  13. Effect of irradiation on the microbiological status and flavouring materials of selected spices

    Energy Technology Data Exchange (ETDEWEB)

    Farag, S.E.D.A. [National Centre for Radiation Research and Technology, Cairo (Egypt); Aziz, N.H. [National Centre for Radiation Research and Technology, Cairo (Egypt); Attia, E.S.A. [Egyptian Starch and Glucose Manufacturing Co., Cairo (Egypt)

    1995-12-31

    Spices from Egyptian local markets were irradiated with different recommended doses (0, 5, 10, 20 and 30 kGy). The spices tested included dried leaves of marjoram (Majorana hortensis Moench), rhizomes of ginger (Zingiber officinale Roscoe) and powdered hot pepper (Capsicum annum L.). The study included the isolation and identification of micro-organisms in spices following their irradiation, as well as gas chromatographic (GLC) chemical analysis for the presence and structure of volatile oils, pungent and pigment materials. The results showed that hot pepper was contaminated more (9.2x10{sup 5}/g) than marjoram (4.2x10{sup 3}/g) and ginger (14.3x10{sup 3}/g) with respect to total aerobic bacterial content. The total contents of moulds were 4.8x10{sup 3}/g, 5.7x10{sup 3}/g and 19x10{sup 3}/g in the same spices, respectively, but the pathogenic moulds and bacterial strains differed according to the type of spice. Irradiation at 10, 20 and 30 kGy caused complete elimination of mirco-organisms, whereas 5 kGy was less effective. With the GLC method chosen 18 and 50 compounds could be detected in the extracts of marjoram and ginger, respectively; {gamma}-terpinen and zingiberen being the major compounds in marjoram and ginger, respectively. A noticeable reduction was observed in the amount of terpenes present in irradiated marjoram; they were converted to monoterpensalcohols. Ginger was more sensitive to irradiation, especially at high doses, but moderate changes were detected at low doses (5 and 10 kGy). A slight, but significant effect on the capsaicin (pungent compound) in hot pepper was observed following irradiation, whereas no changes in total pigments resulted at any dose. These results prove that 10 kGy is a sufficiently high dose to eliminate the microorganisms in spices, causing only slight changes in the flavouring materials. (orig.)

  14. Low-angle X-ray scattering properties of irradiated spices

    Science.gov (United States)

    Almeida, A. P. G.; Braz, D.; Barroso, R. C.; Lopes, R. T.

    2007-09-01

    The scattering of X-rays at low angles (LAXS) is a technique dominated by the coherent scattering process. One characteristic observation of low-angle coherent scattering is the so-called molecular interference effect, being characterized by the presence of one or more peaks in the forward direction of scattering. In the present study, LAXS profiles from five different spices are carefully measured in order to establish characteristic scattering signatures. Samples of Ceylon cinnamon, cumin, nutmeg, paprika and black pepper were bought in local market in Rio de Janeiro, Brazil. The LAXS patterns were obtained using a Shimadzu DRX 6000 diffractometer in reflection geometry. Coherent scattering patterns are measured for the samples for θ=5-35°. The data were collected in 0.05° increments every 3 s. In order to evaluate the possible molecular structure changes caused to the irradiation procedure, the signatures obtained for control (non-irradiated) spices were compared with spice samples irradiated with different doses varying from 3 to 40 kGy. The LAXS patterns of all samples were obtained after 30, 60, 90, 120 days to evaluate the effect of storage period. Scattering profiles from spices irradiated with different irradiation doses were obtained and the results compared. For each spice, there is no considerable deviation in shape in function of the irradiation dose. It indicates that the molecular structure of each analyzed spices is preserved considering the dose range chosen. The results show that the molecular structure was found to be stable during storage at the ambient temperature for up to 4 months.

  15. Beverages in the diets of American teenagers.

    Science.gov (United States)

    Guenther, P M

    1986-04-01

    The purpose of this study was to investigate the role of beverages, particularly soft drinks, in the diets of American teenagers by analyzing data collected in the Nationwide Food Consumption Survey, 1977-78. Interviewers obtained 24-hour recalls of dietary intake, and respondents completed diet records for the following 2 days. Variation in beverage intake was examined by eating occasion, season, day of the week, region, urbanization, race, age, sex, and household income. Soft drink and milk intakes were negatively correlated (r = -.22). Soft drinks were just as likely to be drunk at lunch or supper as for snacks. Those results suggest that teenagers may have substituted soft drinks for milk at meals. The nutritional impact of soft drink consumption was assessed by determining the part correlations of soft drink intake with intakes of energy and 14 nutrients, while controlling for 19 variables related to time, location, and personal and household characteristics. The negative part correlations of soft drink intake with intakes of calcium (-0.11), magnesium (-0.06), riboflavin (-0.09), vitamin A (-0.08), and ascorbic acid (-0.06) indicate that soft drinks may contribute to low intakes of those nutrients by some teenagers.

  16. The Effect of Repeated Heating on Fatty Acid Profile of Beef and Spices of Rendang

    OpenAIRE

    Rina Yenrina; Deivy Andhika; Ismed Ismed; Dini Rasjmida; Pertiwi Triyani

    2015-01-01

    Rendang is a traditional Minangkabau cuisine with the main ingredient of beef or buffalo meat which is cooked using coconut milk and some spices. Rendang is cooked more than 2 hours, and after that do the repeated heating. This study aimed to determine the effect of repeated heating on fatty acid profiles of beef and spices of rendang. The analysis carried out at Chemistry Lab. and Biochemistry Lab. In  Fateta Unand and Integrated Lab in IPB Bogor. This  study   designed  used a completely  r...

  17. 联发科技与Spice Digital签署投资协议

    Institute of Scientific and Technical Information of China (English)

    2011-01-01

    无线通信及数字多媒体IC设计领导厂商联发科技(MediaTek)宣布,与运营范围涵盖全球近20个国家的印度移动增值服务(Mobile Value Added SerVice)领导厂商spice Digital签订投资协议。联发科技看好其市场增长潜力,未来预计将根据协议内容投资Spice Digital 2000万美元。

  18. Spices as a source of lead exposure: a market-basket survey in Sri Lanka.

    Science.gov (United States)

    Senanayake, M P; Perera, R; Liyanaarachchi, L A; Dassanayake, M P

    2013-12-01

    We performed a laboratory analysis of spices sold in Sri Lanka for lead content. Samples of curry powder, chili powder and turmeric powder from seven provinces, collected using the market basket survey method, underwent atomic absorption spectrometry. Blanks and standards were utilised for instrument calibration and measurement accuracy. The results were validated in two different laboratories. All samples were found to have lead levels below the US Food and Drug Administration's action level of 0.5 μg/g. Spices sold in Sri Lanka contain lead concentrations that are low and within the stipulated safety standards.

  19. SPICE: Sentinel-3 Performance Improvement for Ice Sheets

    Science.gov (United States)

    Benveniste, Jérôme; Escolà, Roger; Roca, Mònica; Ambrózio, Américo; Restano, Marco; McMillan, Malcolm; Escorihuela, Maria Jose; Shepherd, Andrew; Thibaut, Pierre; Remy, Frederique

    2016-07-01

    Since the launch of ERS-1 in 1991, polar-orbiting satellite radar altimeters have provided a near continuous record of ice sheet elevation change, yielding estimates of ice sheet mass imbalance at the scale of individual ice sheet basins. One of the principle challenges associated with radar altimetry comes from the relatively large ground footprint of conventional pulse-limited radars, which limits their capacity to make reliable measurements in areas of complex topographic terrain. In recent years, progress has been made towards improving ground resolution, through the implementation of Synthetic Aperture Radar (SAR), or Delay-Doppler, techniques. In 2010, the launch of CryoSat-2 by the European Space Agency heralded the start of a new era of SAR altimetry, although full SAR coverage of the polar ice sheets will only be achieved with the launch of the first Sentinel-3 satellite in February 2016. Because of the heritage of SAR altimetry provided by CryoSat-2, current SAR altimeter processing techniques have been optimized and evaluated for water and sea ice surfaces. This leaves several outstanding issues related to the development and evaluation of SAR altimetry for ice sheets, including improvements to SAR processing algorithms and SAR altimetry waveform retracking procedures. Here we will present interim results from SPICE (Sentinel-3 Performance Improvement for Ice Sheets), a 2 year project that focuses on the expected performance of Sentinel-3 SAR altimetry over the Polar ice sheets. The project, which began in September 2015 and is funded by ESA's SEOM (Scientific Exploitation of Operational Missions) programme, aims to contribute to the development and understanding of ice sheet SAR altimetry through the emulation of Sentinel-3 data from dedicated CryoSat SAR acquisitions made at several sites in Antarctica and Greenland. More specifically, the project aims to (1) evaluate and improve the current Delay-Doppler processing and SAR waveform retracking

  20. Clinically relevant pharmacokinetic herb-drug interactions in antiretroviral therapy

    Science.gov (United States)

    For healthcare professionals, the volume of literature available on herb-drug interactions often makes it difficult to separate experimental/potential interactions from those deemed clinically relevant. There is a need for concise and conclusive information to guide pharmacotherapy in HIV/AIDS. In t...

  1. Fatty acid content and lipid fractions in herbs

    DEFF Research Database (Denmark)

    Petersen, Majbritt Bonefeld; Søegaard, Karen; Jensen, Søren Krogh

    2012-01-01

    Experiments have shown a higher transfer efficiency of n-3 and n-6 fatty acids (FA) to milk when feeding herbs compared to feeding grass-clover. With the aim to gain more knowledge for this, the FA profile of ten single plant species and the incorporation of FA in lipid fractions were analysed...

  2. Best herbs for managing diabetes: a review of clinical studies

    Directory of Open Access Journals (Sweden)

    Ahmad Ghorbani

    2013-09-01

    Full Text Available Diabetes mellitus is a public health problem which leads to serious complications over time. Experimentally, many herbs have been recommended for treating diabetes. In most cases, however, the recommendations are based on animal studies and limited pieces of evidence exist about their clinical usefulness. This review focused on the herbs, the hypoglycemic actions of which have been supported by three or more clinical studies. The search was done in Google Scholar, Medline and Science Direct databases using the key terms diabetes, plants, herbs, glucose and patients. According to the clinical studies, Aegle marmelos, Allium cepa, Gymnema sylvestre, Momordica charantia, Ocimum sanctum, Nigella sativa, Ocimum sanctum, Panax quinquefolius, Salacia reticulate, Silybum marianum and Trigonella foenum-graecum have shown hypoglycemic and, in some cases, hypolipidemic activities in diabetic patients. Among them, Gymnema sylvestre, Momordica charantia, Silybum marianum and Trigonella foenum-graecum have acquired enough reputation for managing diabetes. Thus, it seems that physicians can rely on these herbs and advise for the patients to improve management of diabetes.

  3. Effects of irradiation in medicinal and eatable herbs

    Science.gov (United States)

    Koseki, Paula M.; Villavicencio, Anna Lúcia C. H.; Brito, Mônica S.; Nahme, Ligia C.; Sebastião, Kátia I.; Rela, Paulo R.; Almeida-Muradian, Ligia B.; Mancini-Filho, Jorge; Freitas, Paulo C. D.

    2002-03-01

    For ages, herbs have been used as medicine and food. Nowadays, the interest in phytotherapeutics is increasing as well as the consumer attention. Some biochemical compounds synthesized by plants as alkaloids, phenolics, flavonoids, essential oils, tannins and vitamins, influence the composition of these plant pharmacologicals, which may produce various reactions in the human body. The microbial contamination in these raw plant materials is common, and the radiation processing is one appropriate technique for the reduction of microorganism. In herbs used as food products, the changes in total β-carotene and flavonoids upon the radiation treatment were tested. The powdered and dehydrated herbs were irradiated with 60Co gamma rays applying doses of 0, 10, 20 and 30 kGy. The botanical species investigated were rosemary ( Rosmarinus officinalis Linné), watercress ( Nasturtium officinale R. Br), artichoke ( Cynara scolymus Linné) and sweet basil ( Ocimum basilicum Linné). The alterations in the active principles in the herbs following increasing doses of radiation were analyzed employing various methods of extraction and chromatography.

  4. Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.

    Science.gov (United States)

    Caponio, Francesco; Durante, Viviana; Varva, Gabriella; Silletti, Roccangelo; Previtali, Maria Assunta; Viggiani, Ilaria; Squeo, Giacomo; Summo, Carmine; Pasqualone, Antonella; Gomes, Tommaso; Baiano, Antonietta

    2016-07-01

    Olive oil flavouring with aromatic plants and spices is a traditional practice in Mediterranean gastronomy. The aim of this work was to compare the influence of two different flavouring techniques (infusion of spices into the oil vs. combined malaxation of olives paste and spices) on chemical and sensory quality of flavoured olive oil. In particular, oxidative and hydrolytic degradation (by routine and non-conventional analyses), phenolic profiles (by HPLC), volatile compounds (by SPME-GC/MS), antioxidant activity, and sensory properties (by a trained panel and by consumers) of the oils were evaluated. The obtained results evidenced that the malaxation method was more effective in extracting the phenolic compounds, with a significantly lower level of hydrolysis of secoiridoids. As a consequence, antioxidant activity was significantly lower in the oils obtained by infusion, which were characterized by a higher extent of the oxidative degradation. The volatile compounds were not significantly influenced by changing the flavouring method, apart for sulfur compounds that were more abundant in the oils obtained by the combined malaxation method. From a sensory point of view, more intense bitter and pungent tastes were perceived when the infusion method was adopted.

  5. Effect of infusion of spices into the oil vs. combined malaxation of olive paste and spices on quality of naturally flavoured virgin olive oils.

    Science.gov (United States)

    Caponio, Francesco; Durante, Viviana; Varva, Gabriella; Silletti, Roccangelo; Previtali, Maria Assunta; Viggiani, Ilaria; Squeo, Giacomo; Summo, Carmine; Pasqualone, Antonella; Gomes, Tommaso; Baiano, Antonietta

    2016-07-01

    Olive oil flavouring with aromatic plants and spices is a traditional practice in Mediterranean gastronomy. The aim of this work was to compare the influence of two different flavouring techniques (infusion of spices into the oil vs. combined malaxation of olives paste and spices) on chemical and sensory quality of flavoured olive oil. In particular, oxidative and hydrolytic degradation (by routine and non-conventional analyses), phenolic profiles (by HPLC), volatile compounds (by SPME-GC/MS), antioxidant activity, and sensory properties (by a trained panel and by consumers) of the oils were evaluated. The obtained results evidenced that the malaxation method was more effective in extracting the phenolic compounds, with a significantly lower level of hydrolysis of secoiridoids. As a consequence, antioxidant activity was significantly lower in the oils obtained by infusion, which were characterized by a higher extent of the oxidative degradation. The volatile compounds were not significantly influenced by changing the flavouring method, apart for sulfur compounds that were more abundant in the oils obtained by the combined malaxation method. From a sensory point of view, more intense bitter and pungent tastes were perceived when the infusion method was adopted. PMID:26920288

  6. Methanol contamination in traditionally fermented alcoholic beverages: the microbial dimension.

    Science.gov (United States)

    Ohimain, Elijah Ige

    2016-01-01

    Incidence of methanol contamination of traditionally fermented beverages is increasing globally resulting in the death of several persons. The source of methanol contamination has not been clearly established in most countries. While there were speculations that unscrupulous vendors might have deliberately spiked the beverages with methanol, it is more likely that the methanol might have been produced by contaminating microbes during traditional ethanol fermentation, which is often inoculated spontaneously by mixed microbes, with a potential to produce mixed alcohols. Methanol production in traditionally fermented beverages can be linked to the activities of pectinase producing yeast, fungi and bacteria. This study assessed some traditional fermented beverages and found that some beverages are prone to methanol contamination including cachaca, cholai, agave, arak, plum and grape wines. Possible microbial role in the production of methanol and other volatile congeners in these fermented beverages were discussed. The study concluded by suggesting that contaminated alcoholic beverages be converted for fuel use rather than out rightly banning the age-long traditional alcohol fermentation. PMID:27652180

  7. Intra-herb pharmacokinetics interaction between quercetin and isorhamentin

    Institute of Scientific and Technical Information of China (English)

    Ke LAN; Jian-lin HE; Yang TIAN; Fei TAN; Xue-hua JIANG; Ling WANG; Li-ming YE

    2008-01-01

    Aim: Quercetin and isorhamnetin are common constituents of some herb extracts, such as extracts of gingko leaves and total flavones of Hippophae rhamnoides L. The intra-herb pharmacokinetics interactions between isorhamnetin and quercetin were investigated in the present study. Methods: Human MDR1 cDNA transfected MDCKII cells were used to validate whether isorhamnein interacted with P-gp. Caco-2 transport assays and a randomized, 3-way crossover pharmacokinetics study in rats were used to investigate the pharmacokinetics interactions. HPLC was used to determine cell transport samples. The total plasma concentrations of quercetinand isorhamnetin were determined by liquid chromatography tandem mass spectrometry (LC-MS/MS) by treatment with β-glucuronidase and sulfatase. Results: The permeability ratio (absorptive permeability/secretive permeability) of isorhamnetin across human MDR1 cDNA transfected MDCKII cells, Caco-2 cells and wild-type MDCKII cells are 0.25±0.02, 0.74±0.05, and 1.41±0.06, respectively. This result proved the role of P-gp in the cell efflux of isorhamnetin. While co-transporting with each other across Caco-2 cells monolayer, the permeability ratio of isorhamnetin and quercetin increased by 4.3 and 2.2 times. After coadministration with each other to rats,the Cmax, AUC0-72h, and AUC0-∞ of both isorhamnetin and quercetin significantly increased compared with single administration. Conclusion: The above results proved intra-herb pharmacokinetics interaction between quercetin and isorhamentin. P-gp might play an important role, whereas other drug efflux pumps, such as multi-drug resistance associate protein 2 and breast cancer resistance protein, might be involved. Accordingly, besides the drug-herb interactions, intra-herb interaction might be brought into view with the wide use of herbal-based remedies.

  8. Associations between the consumption of carbonated beverages and periodontal disease

    Science.gov (United States)

    Song, In-Seok; Han, Kyungdo; Ko, Youngkyung; Park, Yong-Gyu; Ryu, Jae-Jun; Park, Jun-Beom

    2016-01-01

    Abstract Consumption of carbonated beverages was reported to be associated with obesity and other adverse health consequences. This study was performed to assess the relationship between the consumption of carbonated beverages and periodontal disease using nationally representative data. The data from the Korea National Health and Nutrition Examination Survey conducted between 2008 and 2010 were used; the analysis in this study was confined to a total of 5517 respondents >19 years old who had no missing values for the consumption of carbonated beverages or outcome variables. The community periodontal index greater than or equal to code 3 was defined as periodontal disease. The odds ratios of the percentage of individuals with periodontal treatment needs tended to increase with the consumption of carbonated beverages. Adjusted odds ratios and their 95% confidence intervals adjusted for various factors including age, sex, body mass index, smoking, drinking, exercise, metabolic syndrome, frequency of tooth brushing per day, use of secondary oral products, dental checkup within a year, consumption of coffee of the individuals with the consumption of carbonated beverages once or less per month, once or less per week and twice or more per week were 1.109(0.804,1.528), 1.404(1.035,1.906), and 1.466(1.059,2.029), respectively. A subgroup analysis revealed that in individuals with body mass index periodontal disease increased with higher consumption of carbonated beverages (P for trend periodontal disease in Korean adults. In a subgroup analysis, the individuals consuming carbonated beverages with body mass index periodontal disease. Consumption of carbonated beverages may be considered to be an independent risk indicator for periodontal disease and periodontal health of nonobese individuals may benefit from reduction of carbonated beverage consumption. PMID:27428235

  9. Anti-Helicobacter pylori activity in vitro of chamomile flowers, coneflower herbs, peppermint leaves and thyme herbs – a preliminary report

    OpenAIRE

    Malm Anna; Glowniak-Lipa Anna; Korona-Glowniak Izabela; Baj Tomasz

    2015-01-01

    Recently, several studies have been undertaken so as to develop more effective therapeutic approaches towards eradicating Helicobacter pylori. Among these is phytotherapy. The aim of this study was to investigate the activity in vitro of the plant extracts obtained from common herbs cultivated in the Lubelszczyzna region against the reference strain H. pylori ATCC 43504. Among these are thyme herbs, chamomile flowers, peppermint leaves and coneflower herbs. Herein, it was found that the MIC v...

  10. Production Efficiency Audit on Tea Beverage Agroindustry

    Directory of Open Access Journals (Sweden)

    Hendra Adiyatna, . Marimin

    2001-04-01

    Full Text Available The objective of this work was to investigate and to apply economic efficiency performance measurement methods for tea beverage agroindustry. These measurements were based on twelve technique and economic efficiency criteria, which illustrate the condition of the processes. This illustration was able to explain the material and the energy utilization, variance of the processes and product, handling of the waste and acceptance in the market. The methodology was divided into three steps: (1 defining the technique and the economic criteria, appropriate to the circumstance of the processes, (2 state efficiency the level status, (3 evaluation and structure prioritizing of the processes improvement alternatives. The results of this work indicates that there are seven appropriate criteria. The status of the efficiency is in the medium level. The improvement priorities recommended include optimization of material and energy usage and minimization of breaktime of the critical processes

  11. Identification of irradiated spices by the use of thermoluminescence method (TL)

    Energy Technology Data Exchange (ETDEWEB)

    Sharifzadeh, M.; Sohrabpour, M. (Atomic Energy Organization of Iran, Teheran (Iran, Islamic Republic of))

    In this paper the results of the investigation of identification of irradiated spices by the use of thermoluminescence method is reported. The materials used were black and red peppers, turmeric, cinnamon, and garlic powder. Gamma Cell 220 was used for irradiating samples at dose values of 2.5, 5, 7.5 and 10 kGy respectively. The TL intensity of the unirradiated spices as well as the fading characteristics of the irradiated samples having received a dose of 10 kGy have been measured. Post-irradiation temperature treatment of the irradiated (10 kGy) and unirradiated samples at 60[sup o]C and 100[sup o]C for 24 hours have also been performed. The results show that the TL intensities of unirradiated and irradiated samples from different batches of each spice are fairly distributed. A reasonable TL intensity versus dose has been observed in nearly all cases. Based on the observation made it is possible to distinguish irradiated spices after (4-9) months post-irradiation. (author).

  12. Regulation of acylated homoserine lactones (AHLs) in beef by spice marination.

    Science.gov (United States)

    Gopu, Venkadesaperumal; Shetty, Prathapkumar Halady

    2016-06-01

    Quorum sensing (QS) is a signaling mechanism used by bacteria to communicate each other through the release of auto-inducing signaling molecules. Despite the fact that bacteria regulate its phenotypes by QS mechanism, their potential role in meat spoilage is not yet elucidated. In the current study, beef samples were analyzed for its microbial association and for the presence of N-acyl-homoserine-lactone (AHLs) throughout the storage experiments. Isolates were screened for AHLs production and selected spices were screened for their quorum sensing inhibitory (QSI) activity. In addition, effect of spices on AHLs production of Y. enterocolitica was quantified through high performance thin layer chromatography (HP-TLC). Outcome showed that microbial association of beef mainly consists of lactic acid bacteria (LAB) and Enterobacteriaceae. Samples stored at both aerobic and modified atmospheric packaging (MAP) exhibited higher counts whereas; marinated samples stored at MAP exhibited the lowest. It was found that out of 35 isolates Y. enterocolitica induced reporter strain CV026 and its cell-free supernatant contained 26.36 nM/100 ml of AHLs when compared to standard. Among the tested spices, C. cyminum exhibited pronounced results by significantly reducing the AHLs concentration up to 47.75 %. Findings revealed the presence of quorum molecules (AHLs) in beef meat throughout the spoilage process and spices can acts as quorum quenchers to influence the spoilage rate by reducing AHLs production. PMID:27478224

  13. The Effect of Repeated Heating on Fatty Acid Profile of Beef and Spices of Rendang

    Directory of Open Access Journals (Sweden)

    Rina Yenrina

    2015-03-01

    Full Text Available Rendang is a traditional Minangkabau cuisine with the main ingredient of beef or buffalo meat which is cooked using coconut milk and some spices. Rendang is cooked more than 2 hours, and after that do the repeated heating. This study aimed to determine the effect of repeated heating on fatty acid profiles of beef and spices of rendang. The analysis carried out at Chemistry Lab. and Biochemistry Lab. In  Fateta Unand and Integrated Lab in IPB Bogor. This  study   designed  used a completely  randomized  design  with 5 treatments and 3 replications.  The treatments that used in this study were A (raw beef, B (freshly cooked rendang, C (first heating, D (second heating, E (third heating where the heating was done every 2 days. Data were collected for  fatty acids profile of beef and spices of rendang. Analysis of the Type of  Fatty Acid by HPLC method (AOAC, 1984. The results shown that repeated heating of beef and spice of rendang had significantly different effect on the type of fatty acids and an increased trans fatty Acid of rendang.

  14. Potent Chemopreventive/Antioxidant Activity Detected in Common Spices of the Apiaceae Family.

    Science.gov (United States)

    Jeyabalan, Jeyaprakash; Aqil, Farrukh; Soper, Lisa; Schultz, David J; Gupta, Ramesh C

    2015-01-01

    Spices are used worldwide, particularly in the Asian and Middle Eastern countries, and considered protective against degenerative diseases, including cancer. Here, we report the efficacy of aqueous and non-aqueous extracts of 11 Apiaceae spices for free radical-scavenging activity and to inhibit cytochrome P450s in two separate reactions involving: 1) 4-hydroxy-17ß-estradiol (4E2), DNA, and CuCl2 and 2) 17ß-estradiol, rat liver microsomes, cofactors, DNA and CuCl2. Oxidative DNA adducts resulting from redox cycling of 4E2 were analyzed by (32)P-postlabeling. Aqueous (5 mg/ml) and non-aqueous extracts (6 mg/ml) substantially inhibited (83-98%) formation of DNA adducts in the microsomal reaction. However, in nonmicrosomal reaction, only aqueous extracts showed the inhibitory activity (83-96%). Adduct inhibition was also observed at five-fold lower concentrations of aqueous extracts of cumin (60%) and caraway (90%), and 10-fold lower concentrations of carrot seeds (76%) and ajowan (90%). These results suggests the presence of 2 groups of phytochemicals: polar compounds that have free radical-scavenging activity and lipophilic compounds that selectively inhibit P450 activity associated with estrogen metabolism. Because most of these Apiaceae spices are used widely with no known toxicity, the phytochemicals from the Apiaceae spices used in foods may be potentially protective against estrogen-mediated breast cancer.

  15. An improved approach to identify irradiated spices using electronic nose, FTIR, and EPR spectroscopy.

    Science.gov (United States)

    Sanyal, Bhaskar; Ahn, Jae-Jun; Maeng, Jeong-Hwan; Kyung, Hyun-Kyu; Lim, Ha-Kyeong; Sharma, Arun; Kwon, Joong-Ho

    2014-09-01

    Changes in cumin and chili powder from India resulting from electron-beam irradiation were investigated using 3 analytical methods: electronic nose (E-nose), Fourier transform infrared (FTIR) spectroscopy, and electron paramagnetic resonance (EPR) spectroscopy. The spices had been exposed to 6 to 14 kGy doses recommended for microbial decontamination. E-nose measured a clear difference in flavor patterns of the irradiated spices in comparison with the nonirradiated samples. Principal component analysis further showed a dose-dependent variation. FTIR spectra of the samples showed strong absorption bands at 3425, 3007 to 2854, and 1746 cm(-1). However, both nonirradiated and irradiated spice samples had comparable patterns without any noteworthy changes in functional groups. EPR spectroscopy of the irradiated samples showed a radiation-specific triplet signal at g = 2.006 with a hyper-fine coupling constant of 3 mT confirming the results obtained with the E-nose technique. Thus, E-nose was found to be a potential tool to identify irradiated spices.

  16. Childhood lead poisoning in 2 families associated with spices used in food preparation.

    Science.gov (United States)

    Woolf, Alan D; Woolf, Nicholas T

    2005-08-01

    Although most cases of childhood lead poisoning are caused by contaminated paint and dust in older homes, a variety of unusual sources of lead exposure are occasionally found. We report here 2 families whose children were poisoned by lead-contaminated spices that were purchased in foreign countries, brought to the United States, and then used in the preparation of the family's food. Six children (2-17 years old) in a family from the Republic of Georgia were poisoned by swanuri marili (lead content: 100 and 2040 mg/kg in separately sampled products) and kharchos suneli (zafron) lead content: 23,100 mg/kg) purchased from a street vendor in Tbilisi, Georgia. The second family had purchased a mixture of spices called kozhambu (lead content: 310 mg/kg) while traveling in India. Both the parents and their 2-year-old child subsequently suffered lead poisoning. The young children in both families required short-term chelation to bring their blood lead levels down to a safer range. Clinicians should be vigilant for all sources of lead contamination, including spices, when whole families are found to have elevated blood lead levels despite a confirmed lead-safe home environment. Families traveling abroad should be aware of the potential health risks associated with the purchase and use of spices that have not been tested for purity. PMID:16061585

  17. A spectroscopic charge pumping model in spice for the low dimensional MOSFET's

    Science.gov (United States)

    Kahouadji, M.; Djahli, F.

    2002-01-01

    We have simulated the experimental spectroscopic charge pumping technique by the implementation of a model in the electrical simulator SPICE3F4. This model takes into account the temperature effect on the geometrical and electrical parameters of the studied transistor. The simulated results are in a good agreement with recent and different experimental results.

  18. SPICE modelling of magnetic tunnel junctions written by spin-transfer torque

    Energy Technology Data Exchange (ETDEWEB)

    Guo, W; Prenat, G; De Mestier, N; Baraduc, C; Dieny, B [SPINTEC, UMR(8191), INAC, CEA/CNRS/UJF, 17 Av. des Martyrs, 38054 Grenoble Cedex 9 (France); Javerliac, V; El Baraji, M, E-mail: guillaume.prenat@cea.f [CROCUS Technology, 5 Place Robert Schuman, 38025 Grenoble (France)

    2010-06-02

    Spintronics aims at extending the possibility of conventional electronics by using not only the charge of the electron but also its spin. The resulting spintronic devices, combining the front-end complementary metal oxide semiconductor technology of electronics with a magnetic back-end technology, employ magnetic tunnel junctions (MTJs) as core elements. With the intent of simulating a circuit without fabricating it first, a reliable MTJ electrical model which is applicable to the standard SPICE (Simulation Program with Integrated Circuit Emphasis) simulator is required. Since such a model was lacking so far, we present a MTJ SPICE model whose magnetic state is written by using the spin-transfer torque effect. This model has been developed in the C language and validated on the Cadence Virtuoso Platform with a Spectre simulator. Its operation is similar to that of the standard BSIM (Berkeley Short-channel IGFET Model) SPICE model of the MOS transistor and fully compatible with the SPICE electrical simulator. The simulation results obtained using this model have been found in good accord with those theoretical macrospin calculations and results.

  19. Spices, condiments and medicinal plants in Ethiopia, their taxonomy and agricultural significance

    NARCIS (Netherlands)

    Jansen, P.C.M.

    1981-01-01

    The book is the third in a series of publications on useful plants of Ethiopia. It describes 12 spices and condiments and 13 medicinal plants, both from a taxonomic and an agricultural viewpoint.The extensive botanical description of each taxon is accompanied by a full-page drawing, relevant photogr

  20. Beverage Consumption Patterns and Micronutrient and Caloric Intake from Beverages in Older Adults with Mild Cognitive Impairment.

    Science.gov (United States)

    Venci, Brittany; Hodac, Nicole; Lee, Seung-Yeon; Shidler, Marcelle; Krikorian, Robert

    2015-01-01

    The purpose of this study was to determine total water intake and patterns of beverage consumption, and its contribution to total daily micronutrients and calories in older adults with mild memory decline. A descriptive, cross-sectional study was used with 60 independent community-dwelling older adults (71.7 ± 5.4 years) with mild cognitive impairment, who were mostly female, well-educated, and white. Three-day food records were analyzed using the Nutrition Data Systems for Research. Descriptive statistics were conducted for a summary of demographics, the average intakes of beverages, and the contribution of beverages to total calorie and micronutrient intakes. Total daily water intake was 53.6 ± 26.7 fl oz and milk, plain water, and tea/coffee were beverages consumed most frequently. Beverage consumption contributed substantially to the intake of vitamin D (29.4%), calcium (26.4%), riboflavin (22.0%), magnesium (18.9%), and vitamin C (18.1%), but constituted only ∼12.5% of total energy. These findings suggest that nutrient-dense beverages play a fundamental role in overall micronutrient intake, despite comprising a small component of daily caloric intake. Incorporating adequate amounts of such beverages in meals and snacks may help older adults meet their nutrient recommendations. PMID:26571357

  1. Comparison of the Detoxification Effects of Acupuncture, Chinese Herbs and Acupuncture Plus Chinese Herbs on Heroin Addiction

    Institute of Scientific and Technical Information of China (English)

    ZONG Lei; HU Jun; LI Yu; LU Ying; XIN Yu-hu; CUI Xue-jun

    2005-01-01

    对海洛因依赖者分别以针刺、中药、针药结合疗法戒断,并与西药治疗对照,动态观察20 d的戒断症状记分.戒断治疗48 h时,针刺的疗效优于西药(P<0.05);治疗到72 h时针刺优于其他各种方法(P<0.01).针刺、中药、针药结合疗法脱毒具有一定疗效,以针刺疗法效果明显,但治疗开始后3 d内均不能完全改善戒断症状,也不能完全改善激烈的戒断症状.针刺与中药的结合应用未出现协同效应.%Heroin addicts were treated with acupuncture, Chinese herbs, and acupuncture plus Chinese herbs respectively, their effects were compared with that of Western medicine.The scores of withdrawal symptoms were observed continuously for 20 days. The effect of acupuncture was better than that of Western medicine 48 hours after the withdrawal treatment (P< 0.05), and better than that of other three methods 72 hours after the withdrawal treatment, (P < 0.01). Acupuncture, Chinese herbs, and acupuncture plus Chinese herbs have the detoxification effects of varying degrees, in particular acupuncture' effect was the best. But all the therapies could not completely improve the withdrawal symptoms in the first 3 days of treatment, and acupuncture plus Chinese herbs had no synergetic effect in treating withdrawal symptoms.

  2. Study on Sensory Quality, Antioxidant Properties, and Maillard Reaction Products Formation in Rye-Buckwheat Cakes Enhanced with Selected Spices

    Directory of Open Access Journals (Sweden)

    Małgorzata Przygodzka

    2015-01-01

    Full Text Available The effect of selected spices included in the recipe of rye-buckwheat cakes on sensory quality, nutritional value, and Maillard reaction (MR products formation was addressed in this study. The cakes with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix addition revealed the highest overall quality values. Cakes enriched with cloves, allspice, and spice mix showed the highest rutin content and almost threefold higher available lysine contents whereas cakes enhanced with mix, cloves, and cinnamon were the richest source of phenolic compounds. The highest antioxidant capacity showed cakes with cloves and spice mix. The furosine, a marker of early stage of MR, was decreased in cakes with cloves, allspice, spice mix, and vanilla whereas fluorescent intermediatory compounds were reduced in cakes enhanced with cloves, allspice, and cinnamon. In contrast, browning index was increased as compared to cakes without spices. The FAST index was significantly lowered in all cakes enriched with spices, especially with cloves, allspice, and mix addition. The presence of cloves, allspice, and vanilla in cake formula was the most efficient in acrylamide strategy. It can be suggested that cloves, allspice, and vanilla might be used for production of safety and good quality cakes.

  3. Drug discovery of neurodegenerative disease through network pharmacology approach in herbs.

    Science.gov (United States)

    Ke, Zhipeng; Zhang, Xinzhuang; Cao, Zeyu; Ding, Yue; Li, Na; Cao, Liang; Wang, Tuanjie; Zhang, Chenfeng; Ding, Gang; Wang, Zhenzhong; Xu, Xiaojie; Xiao, Wei

    2016-03-01

    Neurodegenerative diseases, referring to as the progressive loss of structure and function of neurons, constitute one of the major challenges of modern medicine. Traditional Chinese herbs have been used as a major preventive and therapeutic strategy against disease for thousands years. The numerous species of medicinal herbs and Traditional Chinese Medicine (TCM) compound formulas in nervous system disease therapy make it a large chemical resource library for drug discovery. In this work, we collected 7362 kinds of herbs and 58,147 Traditional Chinese medicinal compounds (Tcmcs). The predicted active compounds in herbs have good oral bioavailability and central nervous system (CNS) permeability. The molecular docking and network analysis were employed to analyze the effects of herbs on neurodegenerative diseases. In order to evaluate the predicted efficacy of herbs, automated text mining was utilized to exhaustively search in PubMed by some related keywords. After that, receiver operator characteristic (ROC) curves was used to estimate the accuracy of predictions. Our study suggested that most herbs were distributed in family of Asteraceae, Fabaceae, Lamiaceae and Apocynaceae. The predictive model yielded good sensitivity and specificity with the AUC values above 0.800. At last, 504 kinds of herbs were obtained by using the optimal cutoff values in ROC curves. These 504 herbs would be the most potential herb resources for neurodegenerative diseases treatment. This study would give us an opportunity to use these herbs as a chemical resource library for drug discovery of anti-neurodegenerative disease. PMID:26898452

  4. Nutrition recommendations and the Children's Food and Beverage Advertising Initiative's 2014 approved food and beverage product list.

    Science.gov (United States)

    Schermbeck, Rebecca M; Powell, Lisa M

    2015-01-01

    We compare the Children's Food and Beverage Advertising Initiative's (CFBAI's) April 2014 list of food and beverage products approved to be advertised on children's television programs with the federal Interagency Working Group's nutrition recommendations for such advertised products. Products were assessed by using the nutrients to limit (saturated fat, trans fat, sugar, and sodium) component of the Interagency Working Group's recommendations. Fifty-three percent of the listed products did not meet the nutrition recommendations and, therefore, were ineligible to be advertised. We recommend continued monitoring of food and beverage products marketed to children. PMID:25906434

  5. Lead, mercury and arsenic content in spices: Black, white and green pepper, black cumin and ginger

    Directory of Open Access Journals (Sweden)

    Blagojević Slavica M.

    2015-01-01

    Full Text Available In order to evaluate the safety of selected commercial spices brands, concentration of lead, mercury and arsenic, as well as moisture and mineral contents were analyzed in samples of dried black and white pepper powders, black, white and green peppercorns, black cumin seeds and ginger powder. Lead (Pb, mercury (Hg and arsenic (As concentrations in spice samples purchased from local markets in Belgrade were determined, after a microwave digestion of the samples, by atomic absorption spectrometry (AAS, using the graphite furnace AAS technique (Pb, cold vapor AAS technique (Hg and hydride generation AAS technique (As. Trace levels of Pb, Hg and As in the selected dried spices samples were in the range 0.10 ppm - 0.79 ppm, 0.01 ppm - 0.10 ppm and 0.01 ppm - 0.51 ppm, respectively. The maximum Pb concentration was determined in the sample of ginger and it was 0.79 ppm, the maximum concentration of Hg was 0.10 ppm, determined in green peppercorns samples, while the maximum concentration of As in powdered black pepper sample was 0.51 ppm. The moisture and mineral contents in the different analyzed spices were in the range 1.70-13.10% and 3.40-6.50%, respectively. According to the obtained results, the concentrations of the analyzed toxic elements, as well as the moisture and mineral content in selected spices, were below the maximum permissible limits declared by the national legislations deemed safe for human consumption. [Projekat Ministarstva nauke Republike Srbije, br. 172015

  6. An update on Ayurvedic herb Convolvulus pluricaulis Choisy

    Institute of Scientific and Technical Information of China (English)

    Parul Agarwa; Bhawna Sharma; Amreen Fatima; Sanjay Kumar Jain

    2014-01-01

    Convolvulus pluricaulis Choisy (C. pluricaulis) is a perennial herb that seems like morning glory. All parts of the herb are known to possess therapeutic benefits. The plant is used locally in Indian and Chinese medicine to cure various diseases. It is used in Ayurvedic formulation for chronic cough, sleeplessness, epilepsy, hallucinations, anxiety etc. Based on the comprehensive review of plant profile, pharmacognosy, phytochemistry, pharmacological and toxicological data on the C. pluricaulis, there will be more opportunities for the future research and development on the herb C. pluricaulis. Information on the C. pluricaulis was collected via electronic search (using Pub Med, SciFinder, Google Scholar and Web of Science) and library search for articles published in peer-reviewed journals. Furthermore, information also was obtained from some local books on ethnopharmacology. This paper covers the literature, primarily pharmacological, from 1985 to the end of 2012. The C. pluricaulis is an important indigenous medicine, which has a long medicinal application for liver disease, epileptic disease, microbial disease, cytotoxic and viral diseases, central nervous system (CNS) disease in Ayurvedic medicine, traditional Chinese medicine and other indigenous medical systems. The isolated metabolites and crude extract have exhibited a wide of in vitro and in vivo pharmacological effect, including CNS depression, anxiolytic, tranquillizing, antidepressant, antistress, neurodegenerative, antiamnesic, antioxidant, hypolipidemic, immunomodulatory, analgesic, antifungal, antibacterial, antidiabetic, antiulcer, anticatatonic, and cardiovascular activity. A chemical study of this plant was then initiated, which led to the isolation of carbohydrats, proteins, alkaloids, fatty acids, steroids, coumarins, flavanoids, and glycosides as active chemicals that bring about its biological effects. A series of pharmacognostical studies of this plant show that it is a herb, its stem and

  7. Reliability and Availability Analysis of Some Systems with Common-Cause Failures Using SPICE Circuit Simulation Program

    Directory of Open Access Journals (Sweden)

    Muhammad Taher Abuelma'atti

    1999-01-01

    Full Text Available The effectiveness of SPICE circuit simulation program in calculating probabilities, reliability, steady-state availability and mean-time to failure of repairable systems described by Markov models is demonstrated. Two examples are presented. The first example is a warm standby system with common-cause failures and human errors. The second example is a non-identical unit parallel system with common-cause failures. In both cases recourse to numerical solution is inevitable to obtain the Laplace transforms of the probabilities. Results obtained using SPICE are compared with previously published results obtained using the Laplace transform method. Full SPICE listings are included.

  8. Determination of CaffeineIn Beverages: A Review

    OpenAIRE

    Igelige Gerald; David Ebuka Arthur; Adebiyi Adedayo

    2014-01-01

    Caffeine is a well-known stimulant which is added as an ingredient to various carbonated soft drinks. Caffeine has drawn more attention due to its physiological effects beyond that of its stimulatory effect. Consumers are interested in knowing the exact amounts of caffeine existing in beverages. However, limited data exist, especially for store brand beverages. Therefore, it is pertinent to review the various methods that will effectively determine the caffeine contents in different carbonate...

  9. Characteristics of fermented plant beverages in southern Thailand

    OpenAIRE

    Charernjiratrakul, W.; Kantachote, D.; Asavaroungpipop, N.

    2005-01-01

    The characteristics of fermented plant beverages based on a sensory test, physico-chemical properties, enumeration of microorganisms present and their microbiological quality were investigated. A total of 19 samples of beverages collected from various sources in southern Thailand were examined. It was found that odor, color and clarity and the presence of Cu, Zn, K and Na were mainly dependent on the types of plant used and the additive of sugar or honey. Therefore, the appearance of the beve...

  10. Plasma deuterium oxide accumulation following ingestion of different carbohydrate beverages.

    Science.gov (United States)

    Currell, Kevin; Urch, Joanna; Cerri, Erika; Jentjens, Roy L P; Blannin, Andy K; Jeukendrup, Asker E

    2008-12-01

    Optimal fluid delivery from carbohydrate solutions such as oral rehydration solutions or sports drinks is essential. The aim of the study was to investigate whether a beverage containing glucose and fructose would result in greater fluid delivery than a beverage containing glucose alone. Six male subjects were recruited (average age (+/-SD): 22 +/- 2 y). Subjects entered the laboratory between 0700 h and 0900 h after an overnight fast. A 600 mL bolus of 1 of the 3 experimental beverages was then given. The experimental beverages were water (W), 75 g glucose (G), or 50 g glucose and 25 g fructose (GF); each beverage also contained 3.00 g of D2O. Following administration of the experimental beverage subjects remained in a seated position for 180 min. Blood and saliva samples were then taken every 5 min in the first hour and every 15 min thereafter. Plasma and saliva samples were analyzed for deuterium enrichment by isotope ratio mass spectrometry. Deuterium oxide enrichments were compared using a 2-way repeated measures analysis of variance. The water trial (33 +/- 3 min) showed a significantly shorter time to peak than either G (82 +/- 40 min) or GF (59 +/- 25 min), but the difference between G and GF did not reach statistical significance. There was a significantly greater AUC for GF (55 673 +/- 10 020 delta per thousand vs. Vienna Standard Mean Ocean Water (VSMOW).180 min) and W (60 497 +/- 9864 delta per thousand vs. VSMOW.180 min) compared with G (46 290 +/- 9622 delta per thousand vs. VSMOW.180 min); W and GF were not significantly different from each other. These data suggest that a 12.5% carbohydrate beverage containing glucose and fructose results in more rapid fluid delivery in the first 75 min than a beverage containing glucose alone.

  11. Intelligence in relation to later beverage preference and alcohol intake

    DEFF Research Database (Denmark)

    Mortensen, Laust Hvas; Sørensen, Thorkild I A; Grønbaek, Morten

    2005-01-01

    The health effects of drinking may be related to psychological characteristics influencing both health and drinking habits. This study aims to examine the relationship between intelligence, later beverage preference and alcohol intake.......The health effects of drinking may be related to psychological characteristics influencing both health and drinking habits. This study aims to examine the relationship between intelligence, later beverage preference and alcohol intake....

  12. The Characteristic of chosen hotel Food&Beverage

    OpenAIRE

    Faltejsková, Zuzana

    2011-01-01

    This thesis deals with the issues of hotel services with emphasis on the Food&Beverage. In the theoretical part of the thesis the terms of accommodation and catering services are being defined. These terms are then used in the practical part that analyzes the Parkhotel Praha. Based on the analysis of the hotel, its Food&Beverage, and competition, the strengths and weaknesses are determined with the proposed solutions for the future improvement.

  13. Traditional fermented food and beverages for improved livelihoods

    OpenAIRE

    Mejia, Danilo; Marshall, Elaine

    2015-01-01

    "This booklet is intended to heighten awareness about the potential of fermented foods and beverages as a viable enterprise that can contribute to small-scale farmers' income, building on, and in full respect of, important social and cultural factors. It also looks at how fermented food and beverages contribute to food security through preservation and improved nutritional quality. It highlights the opportunities and challenges associated with small-scale fermentation activities, as well as m...

  14. Probiotic properties of yeasts occurring in fermented food and beverages

    DEFF Research Database (Denmark)

    Jespersen, Lene

    Besides being able to improve the quality and safety of many fermented food and beverages some yeasts offer a number of probiotic traits. Especially a group of yeast referred to as "Saccharomyces boulardii", though taxonomically belonging to Saccharomyces cerevisiae, has been claimed to have...... probiotic properties. Besides, yeasts naturally occurring globally in food and beverages will have traits that might have a positive impact on human health....

  15. Dicarbonyl compounds and sugar contents of Thai commercial beverages

    OpenAIRE

    Monthana Weerawatanakorn

    2013-01-01

    Glyoxal (GO) and methylglyoxal (MGO), two -dicarbonyl compounds (RCS) found in humans, cause carbonyl stress following the formation of advanced glycation end products (AGEs). Both are linked to many chronic diseases. Foods, the extrinsic source, could cause the increase of RCS levels in physiological conditions. Previous data showed that high fructose corn syrup is the major source of RCS in beverages. Because of increasing consumption of syrup-sweetened beverages in Thailand, w...

  16. R & D and trend of herbal (plant) beverage%天然草本(植物)饮料新品研发与市场趋势的思考

    Institute of Scientific and Technical Information of China (English)

    朱向东

    2012-01-01

    从药食同源的概念形成与经营基础,天然草本(植物)饮料的定义与目前发展概况、新品研发思路、法规风险、品牌建设、以及市场趋势等多方面、多角度地阐述了天然草本(植物)饮料新品研发与市场趋势的思考.中华草本饮料有着丰富的文化底蕴与良好的市场营销基础,市场前景广阔,目前处于成长上升阶段,在营销上要关注品牌建设和消费理念的引导,在食品工业越来越倡导天然、健康的今天,天然草本(植物)饮料在国内及国际市场必将大有所为.结合饮料市场与食品科技发展的实际,建议天然草本(植物)饮料的新品研发上要关注中国要素、健康要素、愉悦要素、创新要素等四大构思要素;同时关注新品的原料策略、产品结构策略、产品开拓策略、产品开发成本策略、市场定位策略、生产成本策略等六大开发策略.结合自身的工作实际谈到食用香精在饮料工业中的定位和作用,并列举了在饮料工业中的应用实例.%Based on traditional concept of food as medicine, and definition of natural herb (plant) beverage, new product development and market trends of natural herbs ( plant) beverage was introduced from various aspects and multi- angle views, including the overview of the current developments, the new product development ideas, regulatory and risks, brand building and market trends, etc. Herbal beverage has a rich cultural heritage, favorable marketing basis, and broad marketing in the future. It is growing fast and marketing should be focused on brand establishment and consuming philosophy guiding. Nature and health is increasingly advocated in current food industry. Therefore, natural herbs (plant) beverage will perform very well in the domestic and international markets. Combining with beverage market and position of food science developed, four elements regarding new product research and development for natural herbs (plant

  17. Anti-cancer natural products isolated from chinese medicinal herbs

    Directory of Open Access Journals (Sweden)

    Wu Guosheng

    2011-07-01

    Full Text Available Abstract In recent years, a number of natural products isolated from Chinese herbs have been found to inhibit proliferation, induce apoptosis, suppress angiogenesis, retard metastasis and enhance chemotherapy, exhibiting anti-cancer potential both in vitro and in vivo. This article summarizes recent advances in in vitro and in vivo research on the anti-cancer effects and related mechanisms of some promising natural products. These natural products are also reviewed for their therapeutic potentials, including flavonoids (gambogic acid, curcumin, wogonin and silibinin, alkaloids (berberine, terpenes (artemisinin, β-elemene, oridonin, triptolide, and ursolic acid, quinones (shikonin and emodin and saponins (ginsenoside Rg3, which are isolated from Chinese medicinal herbs. In particular, the discovery of the new use of artemisinin derivatives as excellent anti-cancer drugs is also reviewed.

  18. Array-based techniques for fingerprinting medicinal herbs

    Directory of Open Access Journals (Sweden)

    Xue Charlie

    2011-05-01

    Full Text Available Abstract Poor quality control of medicinal herbs has led to instances of toxicity, poisoning and even deaths. The fundamental step in quality control of herbal medicine is accurate identification of herbs. Array-based techniques have recently been adapted to authenticate or identify herbal plants. This article reviews the current array-based techniques, eg oligonucleotides microarrays, gene-based probe microarrays, Suppression Subtractive Hybridization (SSH-based arrays, Diversity Array Technology (DArT and Subtracted Diversity Array (SDA. We further compare these techniques according to important parameters such as markers, polymorphism rates, restriction enzymes and sample type. The applicability of the array-based methods for fingerprinting depends on the availability of genomics and genetics of the species to be fingerprinted. For the species with few genome sequence information but high polymorphism rates, SDA techniques are particularly recommended because they require less labour and lower material cost.

  19. Postpartum Nutrient Intakes and Beverage Patterns of American Indian Women

    Directory of Open Access Journals (Sweden)

    Teresa A. Marshall

    2014-06-01

    Full Text Available Objectives: American Indian (AI children are at risk for chronic diseases associated with marginal early nutrition environments. We describe nutrient intakes and beverage patterns of AI women during the early postnatal period to identify nutritional adequacy and beverage habits. Methods: 24 hour recalls and beverage frequency questionnaires were administered to AI mothers (n = 239 from a Northern Plains Tribal community 1 month postpartum. 24 hour recalls were analyzed using Nutritionist PRO(R software, and intakes were compared to Estimated Average Requirements (EAR. Results: The percentage of AI women reporting nutrient intakes below the EAR was 97% for vitamin D, 96% for vitamin E, 69% for vitamin A, 55% for vitamin C, 73% for calcium and 79% for magnesium. Median (25th, 75th percentile beverage intakes reported by beverage consumers were 8.0(4.0, 16.0 oz milk, 8.0(3.4, 16.0 oz 100% juice, 8.0(4.0, 16.0 oz juice drinks, 18.6(7.4, 28.0 oz regular pop, 9.1(4.6, 18.3oz sports drinks, 12.0(5.1, 22.0oz sugared flavored water and 48.0(24.0, 96.0 oz water. Conclusions: The low nutrient and high sugared beverage intakes increased risk of chronic malnutrition. The nutritional environment predisposes AI children to chronic diseases including obesity and dental caries through early metabolic programming and later modeling behaviors.

  20. Food and Beverage Marketing to Latinos: A Systematic Literature Review.

    Science.gov (United States)

    Adeigbe, Rebecca T; Baldwin, Shannon; Gallion, Kip; Grier, Sonya; Ramirez, Amelie G

    2015-10-01

    Obesity rates among U.S. adults and children have increased over the past two decades and, although signs of stabilization and decline among certain age groups and geographies are being reported, the prevalence of obesity among Latino adults and children remain high. The Latino population is growing in parallel to these obesity rates and marketers realize they cannot ignore this growing, high-spending, media-consuming segment. Studies examining food and beverage marketing strategies tend to discuss minority groups in general but do not account for racial and ethnic differences, reducing our ability to explain existing inequities. This article aimed to identify the food and beverage marketing strategies used to influence food environments for Latinos versus non-Latinos. A systematic literature review and analysis, guided by an established marketing conceptual framework, determined that the food and beverage marketing environment for Latinos is less likely to promote healthy eating and more likely to encourage consumption of low-nutrient, calorie-dense foods and beverages. This analysis also determined that Latinos' food environment and the placement of food retail stores appears to influence their body mass index; however, placement of these stores cannot be generalized, as geographical differences exist. While food and beverage marketing is only one of many sources of influence on food and beverage consumption, these findings reinforce the notion that Latinos are at a disadvantage when it comes to exposure of healthy lifestyle messaging and health-promoting food environments. PMID:25504570

  1. Puncturevine (Tribulus terrestris L.): noxious weed or powerful medical herb

    OpenAIRE

    Zvonko Pacanoski; Štefan Týr; Tomáš Vereš

    2014-01-01

    Tribulus terrestris L., an annual dicot species of the family Zygophyllaceae, is a common herb that is often found in disturbed habitats and agricultural areas in many parts of the temperate, tropical and desert regions of the world. T. terrestris is an aggressive species that has the potential to injure livestock, reduce hay and wool values, detour recreationists and reduces plant biodivesity. The species may become troublesome because of its weedy potential. It has been declared a weed in a...

  2. Potential of herbs in skin protection from ultraviolet radiation.

    Science.gov (United States)

    Korać, Radava R; Khambholja, Kapil M

    2011-07-01

    Herbs have been used in medicines and cosmetics from centuries. Their potential to treat different skin diseases, to adorn and improve the skin appearance is well-known. As ultraviolet (UV) radiation can cause sunburns, wrinkles, lower immunity against infections, premature aging, and cancer, there is permanent need for protection from UV radiation and prevention from their side effects. Herbs and herbal preparations have a high potential due to their antioxidant activity, primarily. Antioxidants such as vitamins (vitamin C, vitamin E), flavonoids, and phenolic acids play the main role in fighting against free radical species that are the main cause of numerous negative skin changes. Although isolated plant compounds have a high potential in protection of the skin, whole herbs extracts showed better potential due to their complex composition. Many studies showed that green and black tea (polyphenols) ameliorate adverse skin reactions following UV exposure. The gel from aloe is believed to stimulate skin and assist in new cell growth. Spectrophotometer testing indicates that as a concentrated extract of Krameria triandra it absorbs 25 to 30% of the amount of UV radiation typically absorbed by octyl methoxycinnamate. Sesame oil resists 30% of UV rays, while coconut, peanut, olive, and cottonseed oils block out about 20%. A "sclerojuglonic" compound which is forming from naphthoquinone and keratin is the reaction product that provides UV protection. Traditional use of plant in medication or beautification is the basis for researches and making new trends in cosmetics. This review covers all essential aspects of potential of herbs as radioprotective agents and its future prospects.

  3. Parasitic fungi of ornamental plants and herbs of Szczecin

    OpenAIRE

    Iwona Adamska

    2013-01-01

    In the years 2000-2001, the occurrence of fungi parasitizing on ornamental plants and herbs cultivated in the Vegetative Hall of the Agricultural University in Szczecin was investigated. The plants represented ca. 200 species. Disease and etiological symptoms were found in 37% of plant species. Most diseased plants came from the family Asteraceae. The plant species most frequently affected was Melisa officinalis. In the laboratory, 35 fungal species were recognized. Most fungi came from the ...

  4. Potential of herbs in skin protection from ultraviolet radiation.

    Science.gov (United States)

    Korać, Radava R; Khambholja, Kapil M

    2011-07-01

    Herbs have been used in medicines and cosmetics from centuries. Their potential to treat different skin diseases, to adorn and improve the skin appearance is well-known. As ultraviolet (UV) radiation can cause sunburns, wrinkles, lower immunity against infections, premature aging, and cancer, there is permanent need for protection from UV radiation and prevention from their side effects. Herbs and herbal preparations have a high potential due to their antioxidant activity, primarily. Antioxidants such as vitamins (vitamin C, vitamin E), flavonoids, and phenolic acids play the main role in fighting against free radical species that are the main cause of numerous negative skin changes. Although isolated plant compounds have a high potential in protection of the skin, whole herbs extracts showed better potential due to their complex composition. Many studies showed that green and black tea (polyphenols) ameliorate adverse skin reactions following UV exposure. The gel from aloe is believed to stimulate skin and assist in new cell growth. Spectrophotometer testing indicates that as a concentrated extract of Krameria triandra it absorbs 25 to 30% of the amount of UV radiation typically absorbed by octyl methoxycinnamate. Sesame oil resists 30% of UV rays, while coconut, peanut, olive, and cottonseed oils block out about 20%. A "sclerojuglonic" compound which is forming from naphthoquinone and keratin is the reaction product that provides UV protection. Traditional use of plant in medication or beautification is the basis for researches and making new trends in cosmetics. This review covers all essential aspects of potential of herbs as radioprotective agents and its future prospects. PMID:22279374

  5. Microbiological hazards in fresh leafy vegetables and herbs

    OpenAIRE

    2015-01-01

    Problems linked with pathogens in fresh produce, including the associated public health and trade implications, have been reported in a number of countries worldwide. Furthermore, from 1980 to 2004, the global production per annum of fruit and vegetables grew by 94% and they are a critical component of a healthy diet. Reported outbreaks associated with leafy vegetables and herbs have been notable for the wide geographical distribution of the contaminated products, the high numbers of consumer...

  6. Nootropic herbs (Medhya Rasayana) in Ayurveda: An update

    OpenAIRE

    Reena Kulkarni; Girish, K. J.; Abhimanyu Kumar

    2012-01-01

    Cognitive deficits that present with many of neuropsychiatric conditions and/or alone as developmental deficit demand use of nootropics to boost cognitive abilities. Recently there is a tremendous urge to explore medicinal plants globally for improving cognitive function owing to their less adverse effects. Ayurveda provides a list of herbs known for nootropic activity as well as their multi-dimensional utility in various conditions. Present paper is a review to update knowledge on pharmacolo...

  7. Neuropharmacological Review of the Nootropic Herb Bacopa monnieri

    OpenAIRE

    Aguiar, Sebastian; Borowski, Thomas

    2013-01-01

    This review synthesizes behavioral research with neuromolecular mechanisms putatively involved with the low-toxicity cognitive enhancing action of Bacopa monnieri (BM), a medicinal Ayurvedic herb. BM is traditionally used for various ailments, but is best known as a neural tonic and memory enhancer. Numerous animal and in vitro studies have been conducted, with many evidencing potential medicinal properties. Several randomized, double-blind, placebo-controlled trials have substantiated BM's n...

  8. Potential of herbs in skin protection from ultraviolet radiation

    Directory of Open Access Journals (Sweden)

    Radava R Korać

    2011-01-01

    Full Text Available Herbs have been used in medicines and cosmetics from centuries. Their potential to treat different skin diseases, to adorn and improve the skin appearance is well-known. As ultraviolet (UV radiation can cause sunburns, wrinkles, lower immunity against infections, premature aging, and cancer, there is permanent need for protection from UV radiation and prevention from their side effects. Herbs and herbal preparations have a high potential due to their antioxidant activity, primarily. Antioxidants such as vitamins (vitamin C, vitamin E, flavonoids, and phenolic acids play the main role in fighting against free radical species that are the main cause of numerous negative skin changes. Although isolated plant compounds have a high potential in protection of the skin, whole herbs extracts showed better potential due to their complex composition. Many studies showed that green and black tea (polyphenols ameliorate adverse skin reactions following UV exposure. The gel from aloe is believed to stimulate skin and assist in new cell growth. Spectrophotometer testing indicates that as a concentrated extract of Krameria triandra it absorbs 25 to 30% of the amount of UV radiation typically absorbed by octyl methoxycinnamate. Sesame oil resists 30% of UV rays, while coconut, peanut, olive, and cottonseed oils block out about 20%. A "sclerojuglonic" compound which is forming from naphthoquinone and keratin is the reaction product that provides UV protection. Traditional use of plant in medication or beautification is the basis for researches and making new trends in cosmetics. This review covers all essential aspects of potential of herbs as radioprotective agents and its future prospects.

  9. On the record: a conversation with Herb Kelleher

    OpenAIRE

    anonymous

    2007-01-01

    When asked about the secret to Southwest Airlines' success, Herb Kelleher jokingly replies, "Charismatic leadership." Beyond that, being the only major U.S. airline to make a profit every year since 1972 has come down to three factors: having a contrarian strategy and sticking to it, keeping costs down in good times so the company is prepared for the bad times and - perhaps most important - treating employees well and trusting them to do their jobs.

  10. Synergistic antioxidant activity of green tea with some herbs

    Directory of Open Access Journals (Sweden)

    Dheeraj P Jain

    2011-01-01

    Full Text Available Cardiovascular diseases, cancer, arthritis, etc. are caused by free radicals that are byproducts of metabolic pathways. Selected plants namely Vitis vinifera, Phyllanthus emblica L., Punica granatum, Cinnamomum cassia, Ginkgo biloba L., and Camellia sinensis Linn. are reported to produce antioxidant property. This study is undertaken to support the hypothesis that formulation of a polyherbal combination of these plants shows a synergistic effect with green tea. The extracts of each drug were characterized by phytochemical studies and tests for phenolics and flavonoids. In vitro antioxidant activity for individual drug and its combination was determined by 1,1-diphenyl-2-picrylhydrazyl (DPPH, superoxide, and nitric oxide free radical scavenging methods. Our results suggest that a combination of all these herbs with green tea can synergistically enhance antioxidant activity and thus lower doses of each herb with green tea may be used. Antioxidant potential of polyherbal combination was also comparable to that of standard ascorbic acid. Studies showed that selected individual plants contained abundant quantity of phenolics and flavonoids and their polyherbal combination with green tea was found to produce best antioxidant activity among all individual extracts. This will help in avoiding undesirable side effects due to higher doses of single herb.

  11. Radiation resistance of some microorganisms isolated from irradiated herbs

    International Nuclear Information System (INIS)

    Three types of Egyptian medicinal herbs, sweet marjoram, spearmint and thyme were used in this study. The tested herbs were exposed to gamma radiation doses ranging from 1.0 to 10,0 kGy. The sublethal doses of radioresistant molds ranged from 1.0 to 2.0 kGy and the sublethal doses of radioresistant bacteria ranged from 7.0 to 8.0 kGy. The radioresistant molds isolated from sweet marjoram and spearmint herbs were identified as Aspergillus, whereas that isolated from thyme was identified as Aspergillus ochraceus. The radioresistant bacteria isolated from sweet marjoram, spearmint and thyme were identified as Bacillus megaterium, B.pantothenticus and B. brevis, respectively. All the radioresistant molds exhibited an exponential response. The D15value of Asp. ochraceus was 0.33 kGy, while that of Asp. niger were 0.45 and 0.5 kGy, respectively. All the bacterial species exhibited non-exponential response. The D10 -values for B.megaterium, B. pantothenticus and B. brevis were found to be 2.58, 3.0 and 1.63 kGy, respectively

  12. Biothermodynamic Assay of Coptis-Evodia Herb Couples

    Directory of Open Access Journals (Sweden)

    Hongbo Yang

    2015-01-01

    Full Text Available Objective. To illustrate the difference in cold/hot natural properties and therapeutic effect of coptis-evodia herb couples by using cold/hot plate differentiating technology and microcalorimetry combined with material basis analysis in vivo and in vitro. It showed that animal retention ratio in hot pad significantly decreased along with the decrease in coptis proportion in coptis-evodia herb couples. In addition, Zuojin wan markedly reduced the retention ratio of gastritis mice in the hot pad, while Fanzuojin wan displayed an opposite result. Further, Mg2+-ATPase, Ca2+-ATPase, and T-AOC activity significantly weakened in coptis-treated group in the livers of the mice. In the gastric cells from the gastritis mice, Fanzuojin wan remarkably increased calorific value for growth and metabolism, while Zuojin wan significantly reduced the calorigenic effect. It suggested that the changes in the major chemical compositions (especially alkaloids were the material base-induced transformation between “cold” and “hot” syndromes. The material basis which affected the transformation between “cold” and “hot” syndromes might be X2, X3, X4, X8, epiberberine hydrochloride, jatrorrhizine hydrochloride, coptisine sulphate, palmatine hydrochloride, and berberine hydrochloride. The CHPD combined with microcalorimetry technology is a good method to determine the differences in the “cold” and “hot” natural properties of coptis-evodia herb couples.

  13. [Combining herbs with medication--risks vs. chances].

    Science.gov (United States)

    Amir, Nir

    2013-07-01

    Traditional herbal medicine is driven by the use of plants or parts of plants, which have undergone minimal processing in order to treat disease and improve health. The article: "Traditional Immunosuppression--Lei Gong Teng in Modern Medicine", published in this issue of "Harefuah", raises the importance of integrating herbal medicine within the existing medical system. However, there are various limitations on integrating herbology in official frameworks, such as bureaucratic and legislative restrictions concerning the safety and efficacy of the herbs. This allows the marketing of many plants without a prescription requirement or professional advice. Another limitation relates to therapists, some of whom have not undergone proper training and may recommend the improper use of plants, resulting in a problematic combination with drugs in some cases. Regulation is necessary in order to better serve both the public and doctors. Regulation will define who is allowed to work with herbs and this will create a secure integration of herbs into the formal medical world. PMID:23957086

  14. Qualitative and quantitative analysis of Chinese herb fructus chaenomelis

    Institute of Scientific and Technical Information of China (English)

    Shuhu Du; Lina Chen; Kunfang Ma; Hongjian Ji

    2007-01-01

    Objective: To establish reliable methods for evaluating the quality of Chinese herb fructus chaenomelis. Methods: Qualitative analysis by Thin layer chromatography (TLC) , reference substances were Chaenomeles speciosa (Sweet) Nakai and oleanolic acid, a ethanol solution. In the system of high performance liquid chromatography(HPLC), a Prontosil Eurobond C18 column (250 mm×4.0 the flow rate was 1.0 ml/min with UV detected at 210 nm, the column temperature was maintained at room temperature. Results:In the system of TLC, oleanolic acid was separated successfully. In HPLC, the linear ranges of oleanotic acid and ursolic acid were 5.89-13.73 μg (R=0.9990)and 6.84~15.96 μg (R=0.9990), respectively. The average recoveries of oleanolic acid and ursolic acid were 97.52% (RSD=2.58% ), 98.21% (RSD=2.23%), respectively. Conclusion: The established TLC method can easily distinguish Chinese herb fructus chaenomelis from other commonly used crude drugs of the same family .The HPLC method for determining oleanolic acid and ursolic acid is simple, reproducible, accurate and feasible. The methods reported in this paper can be used scientifically and effectively to evaluate the quality of Chinese herb fructus chaenomelis.

  15. Identification of inflammatory factor TNFα inhibitor from medicinal herbs.

    Science.gov (United States)

    Ye, Hong; Wang, Yali; Jenson, A Bennett; Yan, Jun

    2016-04-01

    The inflammatory response is one of the first defenses our body has to fight against potential endangerments. It plays a critical role in host defense, clearing and slowing the infection in the case of microbial invasion. During an inflammatory response, a variety of cytokines are produced by cells and trigger or enhance the specific inflammation response. TNFα, one of these factors, plays a crucial role in many immune and inflammatory processes, such as proliferation, apoptosis, necrosis, and cell survival. It acts in orchestrating the cytokine cascade and the major regulator of inflammatory cytokine production. Abnormality of TNFα signaling leads to many diseases, including rheumatoid arthritis, psoriasis, Crohn's disease, atherosclerosis, and cancer. Due to the importance of TNFα, regulating TNFα activity is a key to treat the related diseases. There is a long history of using medicinal herbs to treat diseases related to inflammation. We searched for an ingredient that has the ability to inhibit TNFα, we examined AO herbal extract, containing 10 individual herbs and most of these herbs have anti-inflammatory activity within humans. We have tested the anti-inflammatory ability of AO herbal extract on mice. Furthermore, we used macrophage cell from young mice and found that AO extract has the ability to reduce the inflammation by inhibiting TNFα level. PMID:26778692

  16. Reducing added sugar intake in Norway by replacing sugar sweetened beverages with beverages containing intense sweeteners - a risk benefit assessment.

    Science.gov (United States)

    Husøy, T; Mangschou, B; Fotland, T Ø; Kolset, S O; Nøtvik Jakobsen, H; Tømmerberg, I; Bergsten, C; Alexander, J; Frost Andersen, L

    2008-09-01

    A risk benefit assessment in Norway on the intake of added sugar, intense sweeteners and benzoic acid from beverages, and the influence of changing from sugar sweetened to diet beverages was performed. National dietary surveys were used in the exposure assessment, and the content of added sugar and food additives were calculated based on actual contents used in beverages and sales volumes provided by the manufactures. The daily intake of sugar, intense sweeteners and benzoic acid were estimated for children (1- to 13-years-old) and adults according to the current intake level and a substitution scenario where it was assumed that all consumed beverages contained intense sweeteners. The change from sugar sweetened to diet beverages reduced the total intake of added sugar for all age groups but especially for adolescent. This change did not result in intake of intense sweeteners from beverages above the respective ADIs. However, the intake of acesulfame K approached ADI for small children and the total intake of benzoic acid was increased to above ADI for most age groups. The highest intake of benzoic acid was observed for 1- to 2-year-old children, and benzoic acid intake in Norwegian children is therefore considered to be of special concern. PMID:18639604

  17. Collaborative study of a method for the extraction of light filth from whole, cracked, or flaked and ground spices.

    Science.gov (United States)

    Glaze, L E

    1975-05-01

    An improved method has been developed for the extraction of light filth from whole, cracked, or flaked spices (basil, bay leaves, clery leaves, chervil, chives, dill weed, mint flakes, parsley, rosemary, sage, tarragon, thyme, and vegetable flakes) and from ground spices (cloves, cumin, marjoram, mustard seed, oregano, sage, and thyme). The method involves a chloroform or isopropanol defatting, followed by a direct flotation from 40% isopropanol with Tween 80-EDTA (1+1) and mineral oil-heptane (85+15). Collaborative results show that the proposed method is more rapid to perform and yields better filth recoveries than the official first action methods for ground spices, 44.116, and whole, cracked, or flaked spices, 44.129. The method has been adopted as official first action. PMID:1170162

  18. The study of fungal contamination in three current packed spices in the markets of Tehran: brief report

    Directory of Open Access Journals (Sweden)

    Mohammad Mansouri

    2015-06-01

    Conclusion: The obtained results of this cross-sectional study and the available proofs in community indicate that, there are the high levels of fungal contaminations in current used spices. Therefore, it is necessary to control the production units.

  19. Drinking in Space: The Capillary Beverage Experiment

    Science.gov (United States)

    Wollman, Andrew; Weislogel, Mark; Jenson, Ryan; Graf, John; Pettit, Donald; Kelly, Scott; Lindgren, Kjell; Yui, Kimiya

    2015-11-01

    A selection from as many as 50 different drinks including coffees, teas, and fruit smoothies are consumed daily by astronauts aboard the International Space Station. For practical reasons, the drinks are generally sipped through straws inserted in sealed bags. We present the performance of a special cup designed to allow the drinking operation in much the same manner as on earth, only with the role of gravity replaced by the combined effects of surface tension, wetting, and special container geometry. One can finally `smell the coffee.' Six so-called Space Cups are currently in orbit as part of the Capillary Beverage Experiment which aims to demonstrate specific passive control of poorly wetting aqueous capillary systems through a fun mealtime activity. The mathematical fluid mechanical design process with full numerical simulations is presented alongside experimental results acquired using a drop tower and low-g aircraft before complete characterization aboard the Space Station. Astronaut commentary is both humorous and informative, but the insightful experimental results of the potable space experiment testify to the prospects of new no-moving-parts capillary solutions for certain water-based life support operations aboard spacecraft.

  20. Studies on Effect of Different Extraction Methods on The Quality of Pomegranate Juice And Preparation of Spiced Pomegranate Juice

    OpenAIRE

    Priyanka P; Sayed H.M; Joshi, A. A.; Jadhav B.A; Chilkawar P.M

    2013-01-01

    The present investigation was carried out to standardize the method of extraction of juice and to study the effect of extraction method on yield and quality of pomegranate juice. Also the efforts were also made to standardize the recipe for preparation of spiced pomegranate juice by using selected processing techniques and explore the prepared product for commercial use. Further efforts were made to evaluate the chemical quality of prepared pomegranate juice enriched with spice...

  1. Production of Whey Powder Added Fruit Beverages and Some Quality Characteristics

    Directory of Open Access Journals (Sweden)

    Büşra Ece Argan

    2015-08-01

    Full Text Available In this study, functional fruit beverages were produced by mixing whey with fruit concentrates (apple and cherry or pulp (apricot at certain amounts, and some physical, chemical and sensory characteristics of the beverages were revealed during storage. While the highest total phenol content and antioxidant capacity (TEAC were determined in beverages with cherry juice, TEAC values of the products changed based on fruit types used in the beverages during storage. In addition, it was determined that fruit type had significant effect on acidity, invert sugar, total sugar and total phenol of beverages. Beverage with apricot pulp was the most liked product by consumers.

  2. Food protein induced enterocolitis syndrome caused by rice beverage.

    Science.gov (United States)

    Caminiti, Lucia; Salzano, Giuseppina; Crisafulli, Giuseppe; Porcaro, Federica; Pajno, Giovanni Battista

    2013-05-14

    Food protein-induced enterocolitis syndrome (FPIES) is an uncommon and potentially severe non IgE-mediated gastrointestinal food allergy. It is usually caused by cow's milk or soy proteins, but may also be triggered by ingestion of solid foods. The diagnosis is made on the basis of clinical history and symptoms. Management of acute phase requires fluid resuscitation and intravenous steroids administration, but avoidance of offending foods is the only effective therapeutic option.Infant with FPIES presented to our emergency department with vomiting, watery stools, hypothension and metabolic acidosis after ingestion of rice beverage. Intravenous fluids and steroids were administered with good clinical response. Subsequently, a double blind placebo control food challenge (DBPCFC) was performed using rice beverage and hydrolyzed formula (eHF) as placebo. The "rice based formula" induced emesis, diarrhoea and lethargy. Laboratory investigations reveal an increase of absolute count of neutrophils and the presence of faecal eosinophils. The patient was treated with both intravenous hydration and steroids. According to Powell criteria, oral food challenge was considered positive and diagnosis of FPIES induced by rice beverage was made. Patient was discharged at home with the indication to avoid rice and any rice beverage as well as to reintroduce hydrolyzed formula. A case of FPIES induced by rice beverage has never been reported. The present case clearly shows that also beverage containing rice proteins can be responsible of FPIES. For this reason, the use of rice beverage as cow's milk substitute for the treatment of non IgE-mediated food allergy should be avoided.

  3. Food protein induced enterocolitis syndrome caused by rice beverage.

    Science.gov (United States)

    Caminiti, Lucia; Salzano, Giuseppina; Crisafulli, Giuseppe; Porcaro, Federica; Pajno, Giovanni Battista

    2013-01-01

    Food protein-induced enterocolitis syndrome (FPIES) is an uncommon and potentially severe non IgE-mediated gastrointestinal food allergy. It is usually caused by cow's milk or soy proteins, but may also be triggered by ingestion of solid foods. The diagnosis is made on the basis of clinical history and symptoms. Management of acute phase requires fluid resuscitation and intravenous steroids administration, but avoidance of offending foods is the only effective therapeutic option.Infant with FPIES presented to our emergency department with vomiting, watery stools, hypothension and metabolic acidosis after ingestion of rice beverage. Intravenous fluids and steroids were administered with good clinical response. Subsequently, a double blind placebo control food challenge (DBPCFC) was performed using rice beverage and hydrolyzed formula (eHF) as placebo. The "rice based formula" induced emesis, diarrhoea and lethargy. Laboratory investigations reveal an increase of absolute count of neutrophils and the presence of faecal eosinophils. The patient was treated with both intravenous hydration and steroids. According to Powell criteria, oral food challenge was considered positive and diagnosis of FPIES induced by rice beverage was made. Patient was discharged at home with the indication to avoid rice and any rice beverage as well as to reintroduce hydrolyzed formula. A case of FPIES induced by rice beverage has never been reported. The present case clearly shows that also beverage containing rice proteins can be responsible of FPIES. For this reason, the use of rice beverage as cow's milk substitute for the treatment of non IgE-mediated food allergy should be avoided. PMID:23672828

  4. Drivers of Acceptance of a New Beverage in Europe

    Directory of Open Access Journals (Sweden)

    Ana Patricia Silva

    2016-05-01

    Full Text Available One of the challenges of studying food consumption behavior is to identify the drivers of choice for a food product. This is particularly important to design and develop new foods for which no previous information is available. Hibiscus sabdariffa L. (Bissap is an herbaceous plant and an important source of vitamins, minerals, and bioactive compounds, which confer a number of potential health benefits to derived products. The consumption of Bissap in beverage form is widespread in Africa and Asia, but not yet in Europe. Therefore, this study aimed to identify the main drivers of consumer acceptance of a traditional African beverage made from Bissap to which they had not been previously exposed. First, three focus groups (n = 22 were performed in Portugal to characterize the sensory profile of four Bissap beverages, to reveal perceptions and attitudes towards Bissap beverages, and to identify potential choice attributes. Subsequently, a full-profile conjoint analysis (n = 99 was performed, where consumers evaluated 37 Bissap beverage profiles, aiming to estimate choice attribute importance and to identify relevant market segments. Focus group findings showed that consumers would choose Bissap because they perceived as a healthy choice, and due to its novelty. The conjoint study showed an ideal profile for a Bissap beverage costing €0.99/L, <18 kcal/100 mL, packaged in Tetra-pack, light red color, and containing labeling information about antioxidants and Bissap. Four clusters of consumers were identified: price sensitive, body concerned, packaging attracted, and demanding, highlighting the most influential choice attributes: price, calories, and packaging. Findings provide useful guidance for new product development of an African product in the European lifestyle. Results might be useful from a nutraceutical point of view and to the food/beverages industry.

  5. Method development and survey of Sudan I-IV in palm oil and chilli spices in the Washington, DC, area.

    Science.gov (United States)

    Genualdi, Susie; MacMahon, Shaun; Robbins, Katherine; Farris, Samantha; Shyong, Nicole; DeJager, Lowri

    2016-01-01

    Sudan I, II, III and IV dyes are banned for use as food colorants in the United States and European Union because they are toxic and carcinogenic. These dyes have been illegally used as food additives in products such as chilli spices and palm oil to enhance their red colour. From 2003 to 2005, the European Union made a series of decisions requiring chilli spices and palm oil imported to the European Union to contain analytical reports declaring them free of Sudan I-IV. In order for the USFDA to investigate the adulteration of palm oil and chilli spices with unapproved colour additives in the United States, a method was developed for the extraction and analysis of Sudan dyes in palm oil, and previous methods were validated for Sudan dyes in chilli spices. Both LC-DAD and LC-MS/MS methods were examined for their limitations and effectiveness in identifying adulterated samples. Method validation was performed for both chilli spices and palm oil by spiking samples known to be free of Sudan dyes at concentrations close to the limit of detection. Reproducibility, matrix effects, and selectivity of the method were also investigated. Additionally, for the first time a survey of palm oil and chilli spices was performed in the United States, specifically in the Washington, DC, area. Illegal dyes, primarily Sudan IV, were detected in palm oil at concentrations from 150 to 24 000 ng ml(-1). Low concentrations (adulteration. PMID:26824489

  6. Method development and survey of Sudan I–IV in palm oil and chilli spices in the Washington, DC, area

    Science.gov (United States)

    Genualdi, Susie; MacMahon, Shaun; Robbins, Katherine; Farris, Samantha; Shyong, Nicole; DeJager, Lowri

    2016-01-01

    Sudan I, II, III and IV dyes are banned for use as food colorants in the United States and European Union because they are toxic and carcinogenic. These dyes have been illegally used as food additives in products such as chilli spices and palm oil to enhance their red colour. From 2003 to 2005, the European Union made a series of decisions requiring chilli spices and palm oil imported to the European Union to contain analytical reports declaring them free of Sudan I–IV. In order for the USFDA to investigate the adulteration of palm oil and chilli spices with unapproved colour additives in the United States, a method was developed for the extraction and analysis of Sudan dyes in palm oil, and previous methods were validated for Sudan dyes in chilli spices. Both LC-DAD and LC-MS/MS methods were examined for their limitations and effectiveness in identifying adulterated samples. Method validation was performed for both chilli spices and palm oil by spiking samples known to be free of Sudan dyes at concentrations close to the limit of detection. Reproducibility, matrix effects, and selectivity of the method were also investigated. Additionally, for the first time a survey of palm oil and chilli spices was performed in the United States, specifically in the Washington, DC, area. Illegal dyes, primarily Sudan IV, were detected in palm oil at concentrations from 150 to 24 000 ng ml−1. Low concentrations (adulteration. PMID:26824489

  7. Spice/K2 drugs--more than innocent substitutes for marijuana.

    Science.gov (United States)

    Zawilska, Jolanta B; Wojcieszak, Jakub

    2014-03-01

    Smokeable herbal mixtures containing synthetic agonists of cannabinoid receptors, known under brand names such as Spice, K2 and Kronic, represent a relatively new type of designer psychoactive drugs that has recently emerged on the recreational drug market. Although the Spice packages are labelled 'not for human consumption' or 'for aromatherapy only' and declared to be purely herbal, these herbal mixtures produce cannabis-like effects after smoking. This review surveys the current state of knowledge regarding the pharmacological properties of synthetic cannabimimetics and the prevalence and pattern of their use. Special emphasis is given to the negative consequences of using these products, including, among others, hallucinations, psychoses with delusions, seizures, cardiovascular symptoms and acute kidney injury.

  8. Spice/K2 drugs--more than innocent substitutes for marijuana.

    Science.gov (United States)

    Zawilska, Jolanta B; Wojcieszak, Jakub

    2014-03-01

    Smokeable herbal mixtures containing synthetic agonists of cannabinoid receptors, known under brand names such as Spice, K2 and Kronic, represent a relatively new type of designer psychoactive drugs that has recently emerged on the recreational drug market. Although the Spice packages are labelled 'not for human consumption' or 'for aromatherapy only' and declared to be purely herbal, these herbal mixtures produce cannabis-like effects after smoking. This review surveys the current state of knowledge regarding the pharmacological properties of synthetic cannabimimetics and the prevalence and pattern of their use. Special emphasis is given to the negative consequences of using these products, including, among others, hallucinations, psychoses with delusions, seizures, cardiovascular symptoms and acute kidney injury. PMID:24169044

  9. SPICES a small space coronagraph to characterize giant and telluric planets in reflected light

    Directory of Open Access Journals (Sweden)

    Baudoz Pierre

    2013-04-01

    Full Text Available SPICES (Spectro-Polarimetric Imaging and Characterization of Exoplanetary Systems was proposed in 2010 for a a five-year M-class mission in the context of ESA Cosmic Vision. Its purpose is to image and characterize long-period extrasolar planets located at several AUs (0.5-10 AU from nearby stars (<25 pc with masses ranging from a few Jupiter masses down to Super-Earths (∼2 Earth radii, ∼10M⊕, possibly habitable. In addition, circumstellar disks as faint as a few times the zodiacal light in the Solar System can be studied. SPICES is based on a 1.5-m off-axis telescope and can perform spectro-polarimetric measurements in the visible (450–900 nm at a spectral resolution of about 40. This paper summarizes the top science program and the choices made to conceive the instrument. The performance is illustrated for a few emblematic cases.

  10. 基于 Spice 协议的云桌面视频加速

    Institute of Scientific and Technical Information of China (English)

    翁树华

    2014-01-01

    提出一种基于 SPICE 协议的云终端视频加速方法,通过云终端专有的硬件解码芯片,对传输到 SPICE 客户端的图像采用硬件解码,大幅度提高其解码效率,使在 ARM 架构的瘦客户机上播放高清视频成为可能。测试表明,终端视频应用性能提升60%以上,视频播放流畅。

  11. Modeling a constant power load for nickel-hydrogen battery testing using SPICE

    Science.gov (United States)

    Bearden, Douglas B.; Lollar, Louis F.; Nelms, R. M.

    1990-01-01

    The effort to design and model a constant power load for the HST (Hubble Space Telescope) nickel-hydrogen battery tests is described. The constant power load was designed for three different simulations on the batteries: life cycling, reconditioning, and capacity testing. A dc-dc boost converter was designed to act as this constant power load. A boost converter design was chosen because of the low test battery voltage (4 to 6 VDC) generated and the relatively high power requirement of 60 to 70 W. The SPICE model was shown to consistently predict variations in the actual circuit as various designs were attempted. It is concluded that the confidence established in the SPICE model of the constant power load ensures its extensive utilization in future efforts to improve performance in the actual load circuit.

  12. Smell identification of spices using nanomechanical membrane-type surface stress sensors

    Science.gov (United States)

    Imamura, Gaku; Shiba, Kota; Yoshikawa, Genki

    2016-11-01

    Artificial olfaction, that is, a chemical sensor system that identifies samples by smell, has not been fully achieved because of the complex perceptional mechanism of olfaction. To realize an artificial olfactory system, not only an array of chemical sensors but also a valid feature extraction method is required. In this study, we achieved the identification of spices by smell using nanomechanical membrane-type surface stress sensors (MSS). Features were extracted from the sensing signals obtained from four MSS coated with different types of polymers, focusing on the chemical interactions between polymers and odor molecules. The principal component analysis (PCA) of the dataset consisting of the extracted parameters demonstrated the separation of each spice on the scatter plot. We discuss the strategy for improving odor identification based on the relationship between the results of PCA and the chemical species in the odors.

  13. Bibliographic review of works accomplished about irradiated chicken, fish and fish products , spices and condiments

    International Nuclear Information System (INIS)

    Table of foods that can be irradiated and its respective nominal doses are shown. Bibliographic reviews of works performed about irradiated chicken, fish and fish products, spices and condiments are shown. The irradiation purpose in chicken were to increase the shelf-life and to eliminate the pathogenic microorganism in chicken stored below 100 C; in fish and fish products the purposes were to control the insect infestation in dry-fish during the storage and the sell exposure to reduce the macrobian charge in packed and non packed fish and in fish products. To reduce pathogenic microorganism in packing and unpacking fish; in spices and condiments to control the insect infestation, to reduce the microbial contamination. (L.M.J.)

  14. Effect of gamma irradiation on physico-mechanical properties of spice packaging films

    Science.gov (United States)

    Mizani, Maryam; Sheikh, Nasrin; Ebrahimi, Samad N.; Gerami, Abas; Tavakoli, Farnaz A.

    2009-09-01

    Physico-mechanical properties of two types of laminated films, commercially used for spice packaging, are investigated after gamma irradiation at 8, 10 and 15 kGy. Data showed that polyethylene terephthalate/polyethylene terephthalate/linear low density polyethylene (PET/PET/LLDPE) was more resistant to radiation compared to biaxially oriented polypropylene/cast polypropylene (BOPP/CPP) and its barrier properties slightly improved up to 15 kGy. Oxygen transmission rate of BOPP/CPP was increased by 25%, and the melting peak temperature was decreased by 3.9% at 15 kGy, which may lead to oxidation of packaged spices and loss of their aroma/flavour, respectively.

  15. Phytoliths in pottery reveal the use of spice in European prehistoric cuisine.

    Science.gov (United States)

    Saul, Hayley; Madella, Marco; Fischer, Anders; Glykou, Aikaterini; Hartz, Sönke; Craig, Oliver E

    2013-01-01

    Here we present evidence of phytoliths preserved in carbonised food deposits on prehistoric pottery from the western Baltic dating from 6,100 cal BP to 5750 cal BP. Based on comparisons to over 120 European and Asian species, our observations are consistent with phytolith morphologies observed in modern garlic mustard seed (Alliaria petiolata (M. Bieb) Cavara & Grande). As this seed has a strong flavour, little nutritional value, and the phytoliths are found in pots along with terrestrial and marine animal residues, these findings are the first direct evidence for the spicing of food in European prehistoric cuisine. Our evidence suggests a much greater antiquity to the spicing of foods than is evident from the macrofossil record, and challenges the view that plants were exploited by hunter-gatherers and early agriculturalists solely for energy requirements, rather than taste. PMID:23990910

  16. Microbiological Characteristics of Some Spices Sold in Tekirdağ Markets

    Directory of Open Access Journals (Sweden)

    F. Coskun

    2010-01-01

    Full Text Available In this study, some microbiological properties of ground black pepper, red pepper, ground red pepper and powdered cinnamon sold in Tekirdag market were investigated. The samples were supplied in packaged, unpackaged and irradiated and packaged forms. As a result of the analysis the total mesophilic aerobic bacteria counts of red pepper and ground red pepper samples are higher than those of the other spice samples. Total mesophilic aerobic spore-forming bacteria was determined in all irradiated samples. However coliform group bacteria, S. aureus and mold were determined in a few samples, E.coli and yeast were not found in none of them. As reported in previous studies, spore-forming bacteria are more resistant to irradiation than vegetative forms. S. aureus counts were higher than the limitation of spice communique in Turkish Food Codex.

  17. Effect of gamma irradiation on physico-mechanical properties of spice packaging films

    International Nuclear Information System (INIS)

    Physico-mechanical properties of two types of laminated films, commercially used for spice packaging, are investigated after gamma irradiation at 8, 10 and 15 kGy. Data showed that polyethylene terephthalate/polyethylene terephthalate/linear low density polyethylene (PET/PET/LLDPE) was more resistant to radiation compared to biaxially oriented polypropylene/cast polypropylene (BOPP/CPP) and its barrier properties slightly improved up to 15 kGy. Oxygen transmission rate of BOPP/CPP was increased by 25%, and the melting peak temperature was decreased by 3.9% at 15 kGy, which may lead to oxidation of packaged spices and loss of their aroma/flavour, respectively.

  18. PERFORMANCE EVALUATION OF NATURAL HERBS FOR ANTIBACTERIAL ACTIVITY IN WATER PURIFICATION

    Directory of Open Access Journals (Sweden)

    SUNIL B. SOMANI

    2011-09-01

    Full Text Available The aim of this study was to evaluate the effectiveness of natural herbs for antibacterial activity in water purification. The antimicrobial activity of Tulsi (Ocimum Sanctum, Neem (Azadirachta indica, Wheatgrass (Triticum Aestivum, Amla (Phyllanthus Emblica and Katakphala (Strychnos Potatorum were tested by Disc Diffusion Method (Kirby –Bauer Method after extracting the dried material powder of natural herbs in 50% alcohol (ethanol. An antibacterial activity was observed in all herbs used. Most effective an antibacterial activity were observed in Tulsi, Neem and Wheat. In all herbs maximum removal of E.coli was found at 30 minutes contact time onwards. The percentage removal of E.coli were found 82.05% , 71.79% , 64.1% , 41.03% & 28.20% by using Tulsi, Neem , Wheatgrass , Amla and Katakphala herbs extract respectively, at 30 minute optimum contact time. The optimum removal of E.coli was observed at 1% concentration of extract of different herbs used.

  19. Recent Developments in Delivery, Bioavailability, Absorption and Metabolism of Curcumin: the Golden Pigment from Golden Spice

    OpenAIRE

    Prasad, Sahdeo; Tyagi, Amit K.; Aggarwal, Bharat B.

    2014-01-01

    Curcumin (diferuloylmethane) is a yellow pigment present in the spice turmeric (Curcuma longa) that has been associated with antioxidant, anti-inflammatory, anticancer, antiviral, and antibacterial activities as indicated by over 6,000 citations. In addition, over one hundred clinical studies have been carried out with curcumin. One of the major problems with curcumin is perceived to be the bioavailability. How curcumin should be delivered in vivo, how bioavailable is it, how well curcumin is...

  20. Prognostic Factors for Patients with Congestive Heart Failure - An Extended Evaluation of the SPICE-Study

    OpenAIRE

    Mayer, Benjamin; Holubarsch, Christian; Muche, Rainer; Gaus, Wilhelm

    2013-01-01

    Aims: Controlled clinical trials collect huge amounts of high quality data. It is a waste of information to evaluate these data only for the efficacy and safety of the investigational medication. We propose extended evaluations of large trials for scientific purposes, especially to find the most important risk factors of the disease or variables which are associated with risk to have the disease. Methodology: The SPICE study is a controlled, randomised, completely masked trial that has invest...