Spices

香料
  • 文章类型: Journal Article
    香菜,caraway,和神秘的孜然因其芳香特性而闻名,并广泛用于摩洛哥美食。比较了其种子的营养/植物化学成分(用于食品调味和保存)。他们的抗氧化剂,抗炎,细胞毒性和肝毒性作用也被探索。样品中的脂肪含量相似(13%),以单不饱和脂肪酸为主。香菜和神秘的孜然种子在C18:1n9c中极为丰富(81和85%,分别),而在caraway,C18:1n12(25%)与C18:1n9c(32%)一起发现。香菜种子的C18:2n6c比例(34%)也高于其他种子(13%和8%,相应地)。γ-生育三烯酚是所有样品中的主要维生素E形式。与其他种子(〜8%)相比,香菜种子含有两倍的蛋白质(〜18%),但是,定性,所有种子的氨基酸谱相似。种子还富含膳食纤维(40-53%);但是,在他们的纤维分布中发现了差异。Caraway显示出最高的抗氧化特性和抗炎活性,LC-DAD-ESI/MSn分析显示出样品的酚类特性差异很大。细胞毒性(NCI-H460,AGS,未观察到MCF-7和CaCo2)和肝毒性(RAW264.7)。总之,除了它们的调味/保存特性,这些种子也是具有促进健康活性的生物活性化合物的相关来源。
    Coriander, caraway, and mystical cumin are famous for their aromatic properties and widely used in Moroccan cuisine. The nutritional/phytochemical composition of their seeds (used for food flavoring and preservation) were compared. Their antioxidant, anti-inflammatory, cytotoxic and hepatotoxic effects were also explored. The fat content was similar among the samples (13%), with monounsaturated fatty acids being predominant. The coriander and mystical cumin seeds were extremely rich in C18:1n9c (81 and 85%, respectively) while, in the caraway, C18:1n12 (25%) was found together with C18:1n9c (32%). The caraway seeds also presented a higher proportion of C18:2n6c (34%) than the other seeds (13 and 8%, correspondingly). γ-Tocotrienol was the major vitamin E form in all the samples. The caraway seeds contained double the amount of protein (~18%) compared to the other seeds (~8%) but, qualitatively, the amino acid profiles among all seeds were similar. The seeds were also rich in dietary fiber (40-53%); however, differences were found in their fiber profiles. Caraway showed the highest antioxidant profile and anti-inflammatory activity and an LC-DAD-ESI/MSn analysis revealed great differences in the phenolic profiles of the samples. Cytotoxicity (NCI-H460, AGS, MCF-7, and CaCo2) and hepatotoxicity (RAW 264.7) were not observed. In sum, besides their flavoring/preservation properties, these seeds are also relevant source of bioactive compounds with health-promoting activities.
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  • 文章类型: Journal Article
    番红花L.,俗称藏红花,是一种来自亚洲的珍贵香料,特别是来自伊朗,其生产的国家领导者。这种香料完全来自干柱头,是世界上最昂贵的一种。藏红花的应用领域是多方面的,事实上,跨越食物,饮料,药品和化妆品部门。和其他植物化学物质一样,不仅是最终产品,而且藏红花副产品也被认为是生物活性天然化合物的宝贵来源。事实上,它的健康效果,尤其是作为抗氧化剂和抗炎药(通过减少促炎细胞因子),是内科公认的。特别是,它的健康效果与抵抗退行性黄斑病变有关,抑郁和焦虑,神经退行性疾病,代谢综合征,癌症和慢性肾病,通过促进葡萄糖代谢。在这次审查中,我们总结了最重要的论文,其中藏红花被证明是预防和治疗这些疾病的宝贵盟友。此外,我们希望推广使用藏红花副产品作为生物循环经济系统的一部分,旨在减少浪费,最大限度地利用资源和促进环境和经济可持续性。
    Crocus sativus L., commonly known as saffron, is a precious spice coming from Asia, in particular from Iran, the country leader in its production. The spice is derived exclusively from dried stigmas and it is the most expensive one in the world. The areas of application of saffron are multiple, in fact ranging across the food, drinks, pharmaceuticals and cosmetics sectors. As is the case with other phytochemicals, not only the final product but also saffron by-products are considered a valuable source of bioactive natural compounds. In fact, its healthy effects, especially as antioxidants and anti-inflammatories (via reducing pro-inflammatory cytokines), are well-recognized in internal medicine. In particular, its healthy effects are related to counteracting degenerative maculopathy, depression and anxiety, neurodegenerative diseases, metabolic syndrome, cancer and chronic kidney disease, by promoting glucose metabolism. In this review, we summarize the most important papers in which saffron has turned out to be a valuable ally in the prevention and treatment of these pathologies. Moreover, we would like to promote the use of saffron by-products as part of a bio-circular economy system, aimed at reducing wastes, at maximizing the use of resources and at promoting environmental and economic sustainability.
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  • 文章类型: Journal Article
    辣红辣椒,埃塞俄比亚最受欢迎的香料,在当地也被称为Berbere,因其辛辣而受到高度重视,风味,和颜色。辛辣的红辣椒粉用于调味Shiro和其他炖菜,以及不同形式的调味品。这项研究的目的是测量原始香料(黑孜然,大蒜,大蒜Ginger,和豆蔻)和对照热红辣椒(HRP),以及生熟的实验和商业辣红辣椒产品。使用分光光度计分析样品的植物化学物质含量。与生的实验辣辣红辣椒相比,生香料,HRP,原始的商业辛辣红辣椒表现出最高的生物活性植物化学物质。煮熟的市售辛辣红辣椒或炒菜具有最高的总黄酮含量(TFC)和总类胡萝卜素含量(TCC)。同样,煮熟的实验性辛辣红辣椒含有最高水平的总酚含量(TPC)和β-胡萝卜素。r值范围为0.24至0.65,原料香料的TPC和TFC与抗氧化活性相关。TCC与2,2-二苯基-1-吡啶酰肼(DPPH)之间存在显着相关性(r=.71),2,2'-氮杂-双(3-乙基苯并噻唑啉-6-磺酸)(ABTS)(r=.95),和铁离子还原抗氧化能力(FRAP)(r=0.76),以及β-胡萝卜素和DPPH之间(r=0.69),FRAP(r=.69),和亚铁离子螯合活性(FICA)(r=0.78)。这项研究证实,原料香料及其与热红辣椒的混合物是埃塞俄比亚饮食中具有自由基清除能力的生物活性植物化学物质的良好来源。
    Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as berbere, which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor shiro and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products. The samples were analyzed for phytochemical content using a spectrophotometer. Compared to raw experimental spicy hot red pepper, raw spices, and HRP, raw commercial spicy hot red pepper exhibited the highest bioactive phytochemicals. The cooked commercial spicy hot red pepper or sauté had the highest total flavonoid content (TFC) and total carotenoid content (TCC). Similarly, cooked experimental spicy hot red pepper contained the highest levels of total phenolic content (TPC) and β-carotene. With r values ranging from 0.24 to 0.65, the TPC and TFC of raw spices were correlated with antioxidant activity. There was a significant correlation between TCC and 2,2-diphenyl-1-picrylhydrazyl (DPPH) (r = .71), 2, 2\'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (r = .95), and ferric ion reducing antioxidant power (FRAP) (r = .76), as well as between β-carotene and DPPH (r = .69), FRAP (r = .69), and ferrous ion chelating activity (FICA) (r = .78). This study verified that raw spices and their mix with hot red pepper are good sources of bioactive phytochemicals with radicals scavenging abilities in Ethiopian diets.
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  • 文章类型: Journal Article
    藏红花,以其香气和风味而闻名,由于其高价值和需求,容易被掺假。电流检测方法,包括ISO标准,通常无法识别特定的掺假物,如红花或姜黄高达20%(w/w)。因此,继续寻求强大的筛选方法,使用先进的技术,以解决这个持久的挑战,维护藏红花的质量和真实性。先进的技术,如飞行时间二次离子质谱(TOF-SIMS),具有分子特异性和高灵敏度,提供有希望的解决方案。纯藏红花和藏红花样品掺有红花和姜黄三种包合水平(5%,10%,和20%)在没有事先治疗的情况下进行分析。光谱分析揭示了纯藏红花的明显特征,红花,还有姜黄.通过主成分分析(PCA),TOF-SIMS有效区分了纯藏红花和掺有姜黄和红花的藏红花。组间的变化归因于红花的特征峰和藏红花的氨基峰和矿物质峰。此外,进行了一项研究,以证明可以从藏红花矩阵中特征峰的归一化值实现红花内含物水平的半定量。
    Saffron, renowned for its aroma and flavor, is susceptible to adulteration due to its high value and demand. Current detection methods, including ISO standards, often fail to identify specific adulterants such as safflower or turmeric up to 20% (w/w). Therefore, the quest continues for robust screening methods using advanced techniques to tackle this persistent challenge of safeguarding saffron quality and authenticity. Advanced techniques such as time-of-flight secondary ion mass spectrometry (TOF-SIMS), with its molecular specificity and high sensitivity, offer promising solutions. Samples of pure saffron and saffron adulterated with safflower and turmeric at three inclusion levels (5%, 10%, and 20%) were analyzed without prior treatment. Spectral analysis revealed distinct signatures for pure saffron, safflower, and turmeric. Through principal component analysis (PCA), TOF-SIMS effectively discriminated between pure saffron and saffron adulterated with turmeric and safflower at different inclusion levels. The variation between the groups is attributed to the characteristic peaks of safflower and the amino group peaks and mineral peaks of saffron. Additionally, a study was conducted to demonstrate that semi-quantification of the level of safflower inclusion can be achieved from the normalized values of its characteristic peaks in the saffron matrix.
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  • 文章类型: Journal Article
    天然香料在人类营养和福祉中起着至关重要的作用。然而,它们在不同尺度上的处理可能会使它们暴露于潜在的污染源。这项研究旨在描述塞内加尔出售的香料中的细菌群落基因组足迹。香料样品于2022年8月在圣路易斯收集,塞内加尔。然后使用牛津纳米孔技术(ONT)扩增编码细菌16SrRNA的基因组区域并测序。对两批样品进行测序,其中包含部分“当地香料或草药”(n=10),另一个,7种香料的混合物,姜黄,百里香和“当地香料或草药”的其他部分(n=39)。结果表明,样品中细菌多样性高,大肠埃希菌和沙门氏菌占优势,两批的总读数为65,744和165,325,分别。样品类别\"自制混合食品调味品\",其中包括所有“当地香料或草药”样品,表现出显著的细菌多样性。其次是姜黄,7种香料和百里香的混合物。此外,研究的不同类别的香料在其细菌组成上显示出相似性。这些结果突出了微生物群落高度多样化的基因组谱,包括致病菌,在香料样品中。
    Natural spices play an essential role in human nutrition and well-being. However, their processing on different scales can expose them to potential sources of contamination. This study aimed to describe the bacterial community genomic footprint in spices sold in Senegal. Spice samples were collected in August 2022 in Saint-Louis, Senegal. The genomic region coding bacterial 16S rRNA was then amplified and sequenced using Oxford Nanopore Technology (ONT). Sequencing was carried out on two batches of samples, one containing part of the \"Local Spices or Herbs\" (n = 10), and the other, a mixture of 7 spices, Curcuma, Thyme and the other part of the \"Local Spices or Herbs\" (n = 39). Results showed high bacterial diversity and the predominance of Escherichia coli and Salmonella enterica in samples, with total reads of 65,744 and 165,325 for the two batches, respectively. The sample category \"Homemade mixture of food condiments \", which includes all \"Local Spices or Herbs\" samples, showed remarkable bacterial diversity. These were followed by Curcuma, a blend of 7 spices and thyme. Also, the different categories of spices studied show similarities in their bacterial composition. These results highlight the microbial community\'s highly diverse genomic profile, including pathogenic bacteria, in spice samples.
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  • 文章类型: Journal Article
    非传染性疾病(NCDs)给全球卫生和支持它的医疗保健系统带来了沉重负担。代谢综合征是大量非传染性疾病的主要危险因素;然而,治疗仍然有限。先前的研究表明,食用膳食香料对代谢综合征的关键成分具有保护作用。因此,我们进行了为期12周的双盲,安慰剂对照,随机化,评估生姜(生姜)效果的临床试验,肉桂(肉桂),和黑色种子(Nigellasativa)对血糖的消耗,脂质分布,和120名参与者的身体组成,或者有风险,代谢综合征。每个参与者每天消耗3克粉末(香料或安慰剂)。在基线时从参与者收集与不同参数相关的数据,中点,和干预的终点。在为期12周的干预中,代谢综合征的一些生化指标有所改善,包括空腹血糖,HbA1c,LCL,与安慰剂相比,与补充香料相关的总胆固醇。这项研究提供了证据来支持那些有代谢综合征及其后遗症风险的人补充使用补充剂。
    Non-communicable diseases (NCDs) place a significant burden on global health and the healthcare systems which support it. Metabolic syndrome is a major risk factor for a large number of NCDs; however, treatments remain limited. Previous research has shown the protective benefits of edible dietary spices on key components of metabolic syndrome. Therefore we performed a 12-week double-blind, placebo-controlled, randomized, clinical trial to evaluate the effect of ginger (Zingiber officinale), cinnamon (Cinnamomum), and black seed (Nigella sativa) consumption on blood glucose, lipid profiles, and body composition in 120 participants with, or at risk of, metabolic syndrome. Each participant consumed 3 g/day of powder (spice or placebo). Data related to different parameters were collected from participants at the baseline, midpoint, and endpoint of the intervention. Over the 12-week interventions, there was an improvement in a number of biochemical indices of metabolic syndrome, including fasting blood glucose, HbA1c, LCL, and total cholesterol associated with supplementation with the spices when compared to a placebo. This study provides evidence to support the adjunct use of supplementation for those at risk of metabolic syndrome and its sequelae.
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  • 文章类型: Journal Article
    旨在评估植物性食品健康性的营养分析(NP)模型应纳入生物活性植物化学物质。草药和香料是当前感兴趣的一类食物。
    将完善的营养丰富食品(NRF)指数的两个新版本应用于香料,草药,蔬菜,水果,和其他植物性食品。分析使用美国农业部(USDA)SR-28营养成分数据库与USDA扩展的类黄酮数据库3.3合并。NRF4.3模型基于蛋白质,纤维,钾,和维生素C。NRFa11.3模型基于具有报道的抗氧化活性的微量营养素(维生素C,维生素E,硒,铜,和锌),类胡萝卜素(α和β胡萝卜素,β-隐黄质,番茄红素,叶黄素/zeaxantin)和类黄酮。饱和脂肪,加糖,钠是限制的营养素。NRF算法基于上限为100%的百分日值(%DV)的总和。
    NRF4.3模型对草药和香料给予了高分,可可粉,和坚果,但不能很好地区分蔬菜和水果。NRFa11.3模型表现更好。绿叶,红橙和十字花科蔬菜类胡萝卜素含量最高。类黄酮含量最高的是可可粉,草药和香料,和浆果。观察到草药和香料的最高组合NRFa11.3值,绿叶蔬菜,可可,坚果,和红橙色和十字花科蔬菜。
    新鲜和干燥的草药和香料,经常被NP模型忽略,营养特别丰富,可能为人类饮食提供不可忽视的关键植物营养素。
    UNASSIGNED: Nutrient profiling (NP) models designed to evaluate the healthfulness of plant-based foods ought to incorporate bioactive phytochemicals. Herbs and spices are one food group of current interest.
    UNASSIGNED: Two new versions of the well-established Nutrient Rich Food (NRF) index were applied to spices, herbs, vegetables, fruit, and other plant-based foods. Analyses used the US Department of Agriculture (USDA) SR-28 nutrient composition database merged with the USDA Expanded Flavonoid database 3.3. The NRF4.3 model was based on protein, fiber, potassium, and vitamin C. The NRFa11.3 model was based on micronutrients with reported antioxidant activity (vitamin C, vitamin E, selenium, copper, and zinc), carotenoids (alpha and beta carotene, beta-cryptoxanthin, lycopene, lutein/zeaxantin) and flavonoids. Saturated fat, added sugar, and sodium were nutrients to limit. The NRF algorithm was based on sums of percent daily values (%DVs) capped at 100%.
    UNASSIGNED: The NRF4.3 model awarded high scores to herbs and spices, cocoa powder, and nuts, but did not discriminate well among vegetables and fruit. The NRFa11.3 model performed better. Green leafy, red orange and cruciferous vegetables had the highest carotenoid content. Highest in flavonoids were cocoa powder, herbs and spices, and berries. Highest combined NRFa11.3 values were observed for herbs and spices, green leafy vegetables, cocoa, nuts, and red-orange and cruciferous vegetables.
    UNASSIGNED: Fresh and dry herbs and spices, often ignored by NP models, were particularly nutrient-rich and may provide non-negligible amounts of key phytonutrients to the human diet.
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  • 文章类型: Journal Article
    铅暴露会对健康和发育产生严重后果。铅的神经和行为影响被认为是不可逆的。幼儿特别容易受到铅中毒的影响。2020年,PureEarth和联合国儿童基金会估计,三分之一的儿童血铅水平高于5µg/dL。铅暴露的来源在世界各地各不相同,可以从家用产品,如香料或食品,来自附近工业的环境污染。这项研究的目的是分析低收入和中等收入国家(LMICs)市场的常见产品的铅含量,以确定它们是否是合理的暴露来源。在25个低收入国家中,研究团队系统地收集了消费品(金属餐具,陶瓷,化妆品,油漆,玩具,香料和其他食物)。使用X射线荧光分析仪现场分析这些物品的可检测铅高于2ppm。出于质量控制的目的,在美国使用电感耦合等离子体质谱法分析了一部分样品。将各个产品类型的铅浓度与已建立的监管阈值进行比较。在5007个分析产品中,金属餐具的阈值(TV)超过了51%(TV100ppm),陶瓷为45%(电视100ppm),和41%的油漆(电视90ppm)。LMIC的暴露来源可能是多种多样的,和低收入国家的消费者缺乏足够的保护,免受可预防的铅暴露来源的影响。快速市场筛选是一种创新,简单,和有用的工具来识别可能是铅暴露来源的风险产品。
    Lead exposure can have serious consequences for health and development. The neurological and behavioral effects of lead are considered irreversible. Young children are particularly vulnerable to lead poisoning. In 2020, Pure Earth and UNICEF estimated that one in three children had elevated blood lead levels above 5 µg/dL. The sources of lead exposure vary around the world and can range from household products, such as spices or foodware, to environmental pollution from nearby industries. The aim of this study was to analyze common products from markets in low- and middle-income countries (LMICs) for their lead content to determine whether they are plausible sources of exposure. In 25 LMICs, the research teams systematically collected consumer products (metal foodware, ceramics, cosmetics, paints, toys, spices and other foods). The items were analyzed on site for detectable lead above 2 ppm using an X-ray fluorescence analyzer. For quality control purposes, a subset of the samples was analyzed in the USA using inductively coupled plasma mass spectrometry. The lead concentrations of the individual product types were compared with established regulatory thresholds. Out of 5007 analyzed products, threshold values (TV) were surpassed in 51% for metal foodware (TV 100 ppm), 45% for ceramics (TV 100 ppm), and 41% for paints (TV 90 ppm). Sources of exposure in LMICs can be diverse, and consumers in LMICs lack adequate protection from preventable sources of lead exposure. Rapid Market Screening is an innovative, simple, and useful tool to identify risky products that could be sources of lead exposure.
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  • 文章类型: Journal Article
    过量饮酒会加重肝脏和肠道之间的健康风险,并影响宿主细胞和微生物群落之间代谢产物的多向信息交换。由于临床药物的副作用,人们倾向于探索天然药物对疾病的干预价值。作为一种风味物质,香料已被证明具有药用价值,但是它们在治疗由酒精引起的肝肠疾病方面仍然很少见。本文总结了酒精在肝脏和肠道中的代谢转化,并总结了各种香料活性物质在改善酒精引起的肝脏和肠道疾病中的潜在价值。还发现香料中的生物活性物质在肝脏和肠道环境中发挥抗氧化活性,减轻疾病引起的氧化应激。这些物质会干扰脂肪酸的合成,促进糖和脂质代谢,减少脂肪变性引起的肝损伤。能有效调节肠道菌群平衡,促进SCFA的生产,恢复肠道微环境。
    Excessive alcohol intake will aggravate the health risk between the liver and intestine and affect the multi-directional information exchange of metabolites between host cells and microbial communities. Because of the side effects of clinical drugs, people tend to explore the intervention value of natural drugs on diseases. As a flavor substance, spices have been proven to have medicinal value, but they are still rare in treating hepatointestinal diseases caused by alcohol. This paper summarized the metabolic transformation of alcohol in the liver and intestine and summarized the potential value of various perfume active substances in improving liver and intestine diseases caused by alcohol. It is also found that bioactive substances in spices can exert antioxidant activity in the liver and intestine environment and reduce the oxidative stress caused by diseases. These substances can interfere with fatty acid synthesis, promote sugar and lipid metabolism, and reduce liver injury caused by steatosis. They can effectively regulate the balance of intestinal flora, promote the production of SCFAs, and restore the intestinal microenvironment.
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  • 文章类型: Journal Article
    肉桂(synC.zeylanicum)被认为是真正的肉桂。然而,据报道,不太昂贵的肉桂来源来自肉桂(synC.aromaticum),C.Loureiroi,和C.burmannii(有毒香豆素)可以用来代替C.verum。在验证正确的物种来自配料供应商时,我们缺乏将C.verum与其他肉桂物种区分开来所需的质量保证工具。目前使用DNA工具进行肉桂物种鉴定的研究仅限于少数物种和使用从原叶材料中提取的高质量DNA。在供应链中交易的肉桂树皮包含的DNA和质量比叶子少得多的DNA。我们的研究提出了鉴定肉桂的DNA方法,因为我们通过基因组撇脂方法利用全长叶绿体基因组,用于C.burmannii和C.cassim,以促进最佳微型DNA标记的设计。此外,我们开发并验证了几种商业肉桂物种的NMR指纹的使用,包括16个分子的定量。NMR指纹图谱提供了其他数据,可用于肉桂提取物粉末的质量评估和产品一致性。在商业肉桂产品上测试了新的迷你DNA标记和NMR指纹。
    Cinnamomum verum (syn C. zeylanicum) is considered \'true\' cinnamon. However, it is reported that less expensive sources of cinnamon from C. cassia (syn C. aromaticum), C. loureiroi, and C. burmannii (toxic coumarin) may be used in the place of C. verum. We lack the quality assurance tools that are required to differentiate C. verum from other cinnamon species when verifying that the correct species is sourced from ingredient suppliers. The current research on cinnamon species authentication using DNA tools is limited to a few species and the use of high-quality DNA extracted from raw leaf materials. The cinnamon bark traded in the supply chain contains much less DNA and poorer-quality DNA than leaves. Our research advances DNA methods to authenticate cinnamon, as we utilized full-length chloroplast genomes via a genome skimming approach for C. burmannii and C. cassia to facilitate the design of optimal mini DNA markers. Furthermore, we developed and validated the use of NMR fingerprints for several commercial cinnamon species, including the quantification of 16 molecules. NMR fingerprints provided additional data that were useful for quality assessment in cinnamon extract powders and product consistency. Both the new mini DNA markers and NMR fingerprints were tested on commercial cinnamon products.
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