Nutrient content of spices and herbs

Values for the nutrient content of spices and herbs culled from an extensive search of the literature and of unpublished sources are tabulated. Spices were generally high in ash and fiber. The protein content of many spices was comparable to that of whole grains and mature dry legumes. Average values for calcium, magnesium, iron, sodium, and potassium were higher in speces from leaves (herbs) than in those from other parts of plants. Spices from seeds were highest in phosphorus. A few spices--celery seed, cumin, coriander leaf, dill weed, cloves, and especially parsley flakes--were very high in sodium (3 to 9 mg. per 2 gm). Their use might be contra-indicated in therapeutic diets in which sodium is highly restricted.     

Phylloquinone content of herbs,spices and seasonings

Culinary herbs and spices contain a variety of bioactive compounds including phylloquinone, the most common dietary form of vitamin K. In this study, we analyzed the phylloquinone content of a large number of commonly available culinary herbs, spices, and seasonings. Samples of fresh herbs (n = 19), dried herbs (n = 28), spices and seeds (n = 26), seasoning blends (n = 9), and other flavor enhancers (n = 11) were purchased in Montreal (Quebec, Canada) and Washington (DC, USA). All samples were analyzed in quadruplicate using standardized HPLC procedures. Most fresh herbs contained between 450 and 1200 μg of phylloquinone/100 g. Dried herbs were even richer with some (cilantro, marjoram, parsley) showing concentrations of ≈3000 μg/100 g. Phylloquinone content of spices and seeds was relatively low (5–250 μg/100 g), while being highly variable among seasoning blends (2.3–1878 μg/100 g). According to our results, portions of only 3 g of herbs can increase daily intakes of phylloquinone by up to 100 μg, contributing significantly to the daily vitamin K intake. Herbs can thus be important food sources of phylloquinone and should be accounted for when assessing vitamin K intakes in research or in patients treated with vitamin K antagonists. Future research should focus on the bioavailability of phylloquinone in these products.     

Preservation of alpha-tocopherol in sunflower oil by herbs and spices

The ability of some commercially available herb and spice extracts to preserve alpha-tocopherol in sunflower oil during heating at 85-105 degrees C was assessed using sunflower oil as a model system. The Rancimat was evaluated for the heating stage and was used throughout as it was shown to be viable: alpha-tocopherol did not evaporate under the test conditions. The delay in the onset of rancidity was found to be directly related to the initial alpha-tocopherol concentration (P < 0.01). Rosemary, thyme, turmeric, sage, oregano and cumin extracts (2000 mg.kg-1) delayed rancidity (P < 0.01) and preserved alpha-tocopherol (P < 0.01). Some preservation was observed with clove extract but coriander and cardamom extracts were pro-oxidants. With thyme extract, the log of the induction time (as an indicator of the delay in rancidity) was directly proportional to the temperature (85-100 degrees C). The ethyl acetate, hexane and methanol extracts of fresh sage were effective for preserving alpha-tocopherol (P < 0.01). With thyme, rosemary and sage extracts, the increase in the preservation of alpha-tocopherol was directly related to the concentration of the herb extract (P < 0.01) and was quite effective even at 100 mg.kg-1. The increased delay in the onset of rancidity was due directly to the improved preservation of alpha-tocopherol (P < 0.01). In further experiments, the preservative effect of turmeric was shown not to be due to its reported major antioxidant, curcumin, even though it delayed rancidity. When herb/spice extracts were examined mixed with thyme, bay and turmeric showed synergism (P < 0.01) whereas bay alone was slightly inhibitory. The mode of action appeared to be due to free radical activity rather than through singlet oxygen generation.     

Preservation of alpha-tocopherol in sunflower oil by herbs and spices

The ability of some commercially available herb and spice extracts to preserve alpha-tocopherol in sunflower oil during heating at 85-105°C was assessed using sunflower oil as a model system. The Rancimat® was evaluated for the heating stage and was used throughout as it was shown to be viable: α-tocopherol did not evaporate under the test conditions. The delay in the onset of rancidity was found to be directly related to the initial α-tocopherol concentration (P < 0.01). Rosemary, thyme, turmeric, sage, oregano and cumin extracts (2000 mg.kg^?1) delayed rancidity (P < 0.01) and preserved α-tocopherol (P < 0.01). Some preservation was observed with clove extract but coriander and cardamom extracts were pro-oxidants. With thyme extract, the log of the induction time (as an indicator of the delay in rancidity) was directly proportional to the temperature (85-100°C). The ethyl acetate, hexane and methanol extracts of fresh sage were effective for preserving α-tocopherol (P < 0.01). With thyme, rosemary and sage extracts, the increase in the preservation of α-tocopherol was directly related to the concentration of the herb extract (P < 0.01) and was quite effective even at 100 mg.kg^?1. The increased delay in the onset of rancidity was due directly to the improved preservation of α-tocopherol (P < 0.01). In further experiments, the preservative effect of turmeric was shown not to be due to its reported major antioxidant, curcumin, even though it delayed rancidity. When herb/spice extracts were examined mixed with thyme, bay and turmeric showed synergism (P < 0.01) whereas bay alone was slightly inhibitory. The mode of action appeared to be due to free radical activity rather than through singlet oxygen generation.     

Inhibitory effects of spices and herbs on iron availability

Spices and herbs are extensively used in indigenous diets in tropical regions where prevalence of iron deficiency is still high. They are rich in polyphenolic compounds that are expected to inhibit iron absorption by forming iron complexes in the intestine, making dietary iron less available for absorption. The effects of six spices and herbs (chili pepper, garlic, 'Pak kyheng' (Thai leafy vegetable), shallot, tamarind, turmeric) and one mixture of spices (curry paste) on iron availability were determined by measuring the percentage dialyzable iron after addition of spices and herbs to a rice meal after simulated digestion. All tested spices and herbs contained from 0.5 to 33 mg polyphenol per meal and were potent inhibitors of iron availability (20-90%), reducing iron availability in a dose-dependent manner--with the exception of tamarind, which at 11 mg polyphenol per meal enhanced iron availability. Our findings demonstrate that culinary spices and herbs can play an important role in iron nutrition.     

Radical scavenging-linked antioxidant activities of commonly used herbs and spices in Korea

Herbs and spices not only variety and racy flavour to Korean foods, they also are the richest source for antioxidant power. The present study evaluates the radical scavenging-linked antioxidant activities of hot water extracts from commonly used herbs and spices in Korea. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical and superoxide anion scavenging activities of bay extract were 39.5% and 22.1%, respectively. The hydroxyl radical scavenging activity was in order of dill (50.0%) > bay (31.3%) > garlic (27.9%) > white pepper and black pepper (15.1–15.3%) > onion (10.1%) extracts. Bay extract had the highest total phenolic content (17.86 μg CE/g). High correlation coefficients were found between the total phenol content and DPPH radical scavenging activity (R = 0.9162). These results indicate that herbs and spices had high antioxidant activity that is partly due to the phenolic compounds and provide basic data for further development of processed food products.     

Radical scavenging-linked antioxidant activities of commonly used herbs and spices in Korea

Herbs and spices not only variety and racy flavour to Korean foods, they also are the richest source for antioxidant power. The present study evaluates the radical scavenging-linked antioxidant activities of hot water extracts from commonly used herbs and spices in Korea. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical and superoxide anion scavenging activities of bay extract were 39.5% and 22.1%, respectively. The hydroxyl radical scavenging activity was in order of dill (50.0%) > bay (31.3%) > garlic (27.9%) > white pepper and black pepper (15.1-15.3%) > onion (10.1%) extracts. Bay extract had the highest total phenolic content (17.86?μg CE/g). High correlation coefficients were found between the total phenol content and DPPH radical scavenging activity (R?=?0.9162). These results indicate that herbs and spices had high antioxidant activity that is partly due to the phenolic compounds and provide basic data for further development of processed food products.     

Inhibition of protein glycation by extracts of culinary herbs and spices

We tested whether polyphenolic substances in extracts of commercial culinary herbs and spices would inhibit fructose-mediated protein glycation. Extracts of 24 herbs and spices from a local supermarket were tested for the ability to inhibit glycation of albumin. Dry samples were ground and extracted with 10 volumes of 50% ethanol, and total phenolic content and ferric reducing antioxidant potential (FRAP) were measured. Aliquots were incubated in triplicate at pH 7.4 with 0.25 M fructose and 10 mg/mL fatty acid-free bovine albumin. Fluorescence at 370 nm/440 nm was used as an index of albumin glycation. In general, spice extracts inhibited glycation more than herb extracts, but inhibition was correlated with total phenolic content (R(2) = 0.89). The most potent inhibitors included extracts of cloves, ground Jamaican allspice, and cinnamon. Potent herbs tested included sage, marjoram, tarragon, and rosemary. Total phenolics were highly correlated with FRAP values (R(2) = 0.93). The concentration of phenolics that inhibited glycation by 50% was typically 4-12 microg/mL. Relative to total phenolic concentration, extracts of powdered ginger and bay leaf were less effective than expected, and black pepper was more effective. Prevention of protein glycation is an example of the antidiabetic potential for bioactive compounds in culinary herbs and spices.     

A mutagenic screening of various herbs,spices, and food additives

Chloroform and methanol extracts of various herbs and spices as well as food additives were screened for mutagenicity using the Salmonella/microsome assay of Ames and the Salmonella typhimurium strains TA100 and TA98. The results of this general screening, however, did not provide sufficient information to fully assess the mutagenic potential of certain herbs and spices since the assay of their respective extracts was accompanied by a growth inhibition of the bacterial tester strain. These findings were attributed to the effects of toxic compounds that were presumably contained within the complex mixtures that comprise both herbs and spices. An apparent reduction in the effects of toxicity was observed when separation methods were used as a means to obtain fewer compounds in each of the samples assayed for mutagenicity.

Following a separation by column chromatography of the chloroform and methanol extracts of cumin, a dose related response of weak mutagenicity was demonstrated toward TA100 but not TA98 with one of the 17 fractions collected. Positive responses to mutagenicity in the absence of toxicity were obtained when chloroform and methanol extracts and food additives were fed to rats, and the metabolites present in ether extracts of 24‐hour urine samples were subsequently assayed for mutagenicity. Weak mutagenic activities toward TA100 but not TA98 were observed with each of the urine extracts of rats fed the following samples: β terpineol, camphene, two separate combinations of the methanol fractions of cumin, a chloroform fraction of cumin, the combined chloroform and methanol fraction of star anise and either the chloroform or methanol fractions of tarragon. With the exception of the chloroform fraction of cumin, the extracts and food additives administered to rats appeared to require an in vivo metabolic activation to detect their mutagenic forms. Mutagenicity was only detected when the ether extracts of urinary metabolites were assayed, even though tests preceding the rat feedings were performed in the presence of the rat liver microsome fraction S9.     

Survival and habitual nutrient intake among elderly men

The aim of this paper was to determinate whether the intake of energy and nutrients was associated with all-cause mortality in the elderly men of the Warsaw region. Data on the intake of energy and nutrients were collected using a 3-day record method, in spring 1999. The mortality follow-up period lasted until December 31, 2003. During this period 43 men (29.5 % subjects) died. The all-cause mortality was higher among subgroup of elderly men with lower intake of carbohydrates, dietary fiber, vitamin B1, vitamin B6, vitamin PP, potassium, phosphorus, magnesium, zinc, copper and among subgroup of men with lower intake of total fat, saturated and monounsaturated fatty acids.     

Dietary selenium and zinc intake and the medium-term Se and Zn status in obese persons on low-calorie diets

The Se and Zn content of several foodstuffs collected in Northern Italy was evaluated by Atomic Absorption Spectrometry, these foodstuffs, employed in markedly hypocaloric diets with high fiber content, were utilized in the medium-term treatment of obesity. The plasma and erythrocyte selenium and zinc contents were evaluated in sixteen non-hospitalized obese patients over a 6-week period. Dietary regimens of 700 Kcal/day for 21 days followed by 1050 Kcal/day for 42 days were imposed. In spite of the drastic reduction in calorie intake, significant elevations in plasma (p less than 0.05) and erythrocytes (p less than 0.005) Se were observed after 9 weeks of treatment; plasma Zn, on the contrary, shows a slight but significant reduction (p less than 0.05) at the end of the experimental period. Findings suggest that, from the point of view of the microelement status, the balanced low-calorie diet with high fiber content is a mild, but quite adequate method for the treatment of subjects in good health even for long periods.     

Effect of habitual dietary-protein intake on appetite and satiety

To investigate whether appetite response to a high-protein test meal varies inversely with habitual protein intake, the satiating influence of dietary protein was investigated in 14 subjects. Subjects were divided into two groups on the basis of habitual protein intake: means of 1.0 g/kg/day (LP) and 1.4 g/kg/day (HP). Appetite was assessed in each group following high protein meals (test a). A 13-day period of dietary manipulation increased differences in protein intake between groups to a mean of 0.75 g/kg/day (LP) and 1.96 g/kg/day (HP) and a second satiety test (b) was performed. A third test (c) was performed in the HP group after protein intakes were reduced for 2 days to a mean of 0.85 g/kg/day. Differences in satiety were most marked, with significant correlations between satiety after the three meals and daily protein intake (r=-0.36). LP satiety was significantly greater than HP after test b (p=0.025), and approached significance when satiety response during LPb was compared with HPc (p=0.07). Results support the hypothesis that the satiating effect of dietary protein varies inversely with habitual protein intake.     

Alcohol energy intake and habitual physical activity in older adults

Alcohol forms a significant component of many diets and it supplements rather than displaces daily energy intake. Surprisingly, alcohol intake does not systematically increase body weight. The present study assessed whether a higher level of habitual physical activity in the daily environment is associated with a higher alcohol intake. Alcohol intake as part of total food intake was measured with a 7 d dietary record while at the same time physical activity was monitored with a tri-axial accelerometer for movement registration. Subjects were twenty women and twenty-four men, aged 61+/-5 years, of BMI 27.1+/-4.6 kg/m(2). Between subjects, there was a positive association between the level of habitual physical activity and alcohol intake (r 0.41; P<0.01). The subjects with higher alcohol intake had a higher activity level. On days with and days without alcohol consumption there was no difference in physical activity within subjects. In conclusion, it was shown that subjects with higher alcohol consumption are habitually more active. This may explain the lack of increasing body weight through additional energy intake from alcohol.     

老年人关节疼痛的常见原因和治疗策略

目的观察贵州省典型温泉泡浴对关节疼痛和血清中抗角蛋白抗体(AKA)、抗核周因子抗体(APF)和抗环瓜氨酸肽抗体(CCP)的干预效果。方法筛选贵州省5个典型温泉地区160名有关节疼痛症状的人群为观察对象,进行为期4周的温泉泡浴干预,每天1次,每周5次,每次40~50 min。依据《天然温矿泉型温泉水资源地质勘查评价规范》(GB/T 13727—2016)中理疗天然矿泉水评价指标,结合地质类型,将5个典型温泉分为3种不同类型,即温度型温泉(水温 > 36 ℃)、偏硅酸型温泉(偏硅酸 > 50 mg/L)和温矿泉型温泉(溶解性总固体 > 1 000 mg/L)。采用WHO的疼痛分级标准对观察对象温泉泡浴干预前后关节疼痛程度进行评分。采用酶联免疫吸附法测定(ELISA)试剂盒检测温泉泡浴干预前后观察对象血清中的类风湿特异性诊断指标APF、AKA和CCP水平。结果干预前总体观察对象温泉泡浴者关节疼痛评分(分)为2.60±0.60,干预后总人群关节疼痛评分(分)降低(0.61±0.57,P < 0.05);干预前温度型、偏硅酸型和温矿泉型温泉泡浴者关节疼痛评分(分)分别为2.78±0.96、1.98±1.15和3.31±0.57;干预后上述3种温泉泡浴者关节疼痛评分(分)均降低(均P < 0.05),分别为0.50±0.65、0.48±0.74和0.85±0.90。干预前总体观察对象温泉泡浴者AKA(ng/L)和CCP(μg/mL)水平分别为34.89±16.06和107.58±10.40,干预后上述2个抗体指标均明显降低(均P < 0.05),分别为26.06±10.68和102.93±6.01;干预前温度型温泉泡浴者AKA(ng/L)为35.04±20.01,干预后AKA(ng/L)明显降低(26.61±7.54,P < 0.05);干预前偏硅酸型温泉泡浴者AKA(ng/L)和CCP(μg/mL)分别为31.09±17.26和106.51±10.13,干预后上述2个抗体指标均明显降低(均P < 0.05),分别为24.53±13.98和98.57±5.68;干预前温矿泉型温泉泡浴者AKA(ng/L)、APF(ng/mL)和CCP(μg/mL)水平分别为38.40±8.66、349.46±118.43和104.96±9.66,干预后上述3个抗体指标均明显降低(均P < 0.05),分别为34.00±7.55、269.38±127.55和101.65±3.04。结论贵州省典型温泉泡浴干预可改善关节疼痛症状; 3种类型温泉可不同程度地降低AKA、APF、CCP水平,温矿泉型温泉相对优于其他温泉类型。