Intake Of Spices Research Articles

Screening of mycoflora and ochratoxin A on common culinary herbs and spices in Kenya

The study aimed to screen fungal diversity and ochratoxin A levels on culinary spice and herb samples sold in open-air markets and supermarkets in Nairobi County, Kenya. All herbs were grown in Kenya, while locally-produced and imported spices were purchased from both types of retail outlet. The results showed a high frequency of Aspergillus and Penicillium species contaminating the samples. The isolated species included Aspergillus ochraceous, Aspergillus nomiae, Aspergillus niger, Aspergillus flavus, Aspergillus ustus, Aspergillus terrus, Aspergillus nidulans, Aspergillus clavutus, Penicillium crustosum, Penicillium expansum, Penicillium brevicompactum, Penicillium glabrum, Penicillium thomii, Penicillium citrinum, Penicillium polonicum, and Cladosporium cladosporioides. Total fungal count on spice and herb samples collected from various sources varied between 6 and 7 CFU/mL. Of imported spices, garlic had the highest fungal diversity, while cardamom had the least. For spices from both open market and supermarket outlets, cloves had the highest fungal diversity, while white pepper had the least. For the herbs sampled from the open markets, basil was the most contaminated, while sage was the least. In supermarket samples, parsley, sage, and mint had the highest fungal diversity, and bay had the least. The results indicate the contamination of spices and herbs with OTA at high concentrations. The calibration curve was saturated at 40 µg/kg; with samples of garlic, cinnamon, red chili, basil, thyme, mint, sage, and parsley having levels above this. Of the spices, imported ginger had the highest OTA levels (28.7 µg/kg), while turmeric from the open market had the least, 2.14 µg/kg. For herb samples, parsley from the open market had the highest OTA levels at 29.4 µg/kg, while marjoram from the open market had the lowest at 6.35 µg/kg. The results demonstrate the presence of mycotoxigenic fungi and OTA contamination of marketed culinary herbs and spices beyond acceptable limits. Hence, there is a need for informed and sustainable mitigation strategies aimed at reducing human exposure in Kenya to OTA mycotoxicosis through dietary intake of spices and herbs.

Recommendation to Consume Plant Products for their Health Benefits may Take a Different Perspective with Global Warming

Abstract: Over the past few decades, the multifaceted anticancer action of various plant-derived flavonoids has been demonstrated both in in vitro and in vivo preclinical experiments as well as in clinical trials and large-scale epidemiological studies. These secondary metabolites, synthesized in plants in response to different environmental stresses, can exert diverse biological activities in the human body after ingestion of plant-based foods. Flavonoids are indeed well-known for their antioxidant, anti-inflammatory, antiproliferative, proapoptotic, anti-migratory, antiinvasive, anti-metastatic, and anti-angiogenic properties, thereby preventing and slowing the development of different types of human cancers. Accordingly, more and more people all over the world have increased their everyday intake of fruits, vegetables, whole grains, and spices to get the benefits of flavonoids. In this commentary article, a critical view is presented on the possible gradual decrease in the health-promoting effects of edible and medicinal plant products related to changes in their flavonoid content and composition as a consequence of global warming. It is indeed generally accepted that biosynthesis and accumulation of certain flavonoids can be higher in plants cultivated in colder conditions, while a high temperature may even block the production of these agents. It only remains to be determined in the future as to what extent the lowering of flavonoids content in plant-based diets during global warming can contribute to continuously increasing worldwide incidence of new cancer cases, revealing the actual costs of human-induced environmental changes.

The effect of Sichuan pepper on gut microbiota in mice fed a high-sucrose and low-dietary fibre diet

Sichuan pepper (Zanthoxylum bungeanum, HJ), a spice widely used in China, has antioxidative, anti-inflammatory, antibacterial, and anti-obesity properties. In this study, to confirm the value of HJ as a functional food, the in vitro antioxidant and bile acid-lowering capacities, as well as the effects on caecal microbiota, were compared with those of cumin (Cuminum cyminum, CM) and coriander (Coriandrum sativum, CR) seeds in Institute of Cancer Research (ICR) mice fed a high-sucrose and low-dietary fibre diet. The total phenolic content, superoxide anion radical-scavenging capacity, and Fe-reducing power of the HJ aqueous solution were higher than those of CM and CR (p < 0.05). The bile acid (taurocholic, glycocholic, and deoxycholic acids)-lowering capacity of the HJ suspension was also higher than those of CM and CR. Compared with mice fed a control diet (no fibre, NF), caecal Lactobacillus gasseri- and Muribaculum intestinale-like bacteria were higher in mice fed a diet containing 5% (w/w) of CM, CR, or HJ for 14days. Bifidobacterium pseudolongum-, Lactobacillus murinus/animalis-, and Faecalibaculum rodentium-like bacteria were significantly increased, while Desulfovibrio-like bacteria were significantly decreased in the HJ group. In addition, CM and HJ may benefit specific metabolic functions of gut microbiota, such as starch, sucrose, and tyrosine metabolism. The tumour necrosis factor (TNF-α) concentration in the spleen tissue of ICR mice was decreased by the intake of spices. However, there were no changes in interleukin-2 (IL-2) and IL-10 levels in HJ fed mice. These results suggested that HJ has potential as a functional food related to gut microbiota. KEY POINTS: • Bididobacterium and Faecalibaculum in mice gut microbiota are increased by Sichuan pepper (HJ). • Desulfovibrionaceae, an inflammatory LPS producer, in mice gut microbiota is decreased by HJ. • HJ decreases pro-inflammatory TNF both in murine spleen tissue and in vitro macrophages.

Spice Intake Among Chronic Gastritis Patients and Its Relationship With Blood Lipid Levels in South India.

Chronic gastritis is one of the most prevalent disorders affecting individuals. It affects hundreds of millions of people in different ways around the world. The objective of the study was to estimate the spice intake and its relationship with the blood lipid level among patients with chronic gastritis in the outpatient department of tertiary care hospital. The study design was a hospital-based cross-sectional study that was done in the Guntur district of Andhra Pradesh. The study population included 208 chronic gastritis patients between 20 and 60 years of age selected by systematic sampling. Detailed information on sociodemographic and lifestyle factors was collected using a questionnaire. Individual dietary intake data were collected by the detailed 24-hour dietary recall. Spice intake was calculated using Diet Calc Software. An independent t-test was used as a test for significance. The correlation was used to study the relationship between spicy food intake and dyslipidemia. P-value <0.05 was significant. A total of 208 patients were enrolled in the study with a response rate of 91%. The mean age of the studied patients was 45.15 ± 9.27years, with46.6% males and 53.4% females. Almost half (45.7%) of the participants had "mild" spicy food in their diet and almost two-fifths (39.9%) of participants had a "moderate or middle" degree of spice in their food. The mean dietary intake of condiments and spices by the participants was 34.19 (±22.18) gm/day.The current study showed higher spice intake was significantly correlated with impaired lipid profile levels with Kendall's tau_b correlation coefficient of 0.17 (p=0.01). Because of the excessive use of spices in the Guntur region of Andhra Pradesh, people have grown accustomed to eating spicy food since childhood and therefore is at a higher risk of developing chronic gastritis, and dyslipidemia.

Packed Foods Related to COVID-19

COVID-19 prevalence and mortality in South &amp; East Asia &amp; Africa is much lower (88%) than in the Europe &amp; northern America. This may relate to higher immunity in the low income people due to (a) less consumption of fast/ packed/ refrigerated food, beverages, liquor, tobacco, meat, HFSS- high fat, salt, sugar in Asian (b) higher exposure to microbes, (c) more exposure to sunlight &amp; higher vitamin D levels, (d) less vaccination (general/ BCG). South Asian spice intake is also double the world average and is considered healthy. Spices contain Salicylate and may cause Aspirin like effect, the key anti-inflammatory drug for Corona. Mustard is anti-viral and may be useful too.

Herbs and spices at a relatively high culinary dosage improves 24-hour ambulatory blood pressure in adults at risk of cardiometabolic diseases: a randomized, crossover, controlled-feeding study

ABSTRACTBackgroundIntake of a single meal containing herbs and spices attenuates postprandial lipemia, hyperglycemia, and oxidative stress, and improves endothelial function. There has been limited investigation of the effect of longer-term intake of mixed herbs and spices on risk factors for cardiometabolic diseases.ObjectivesThe objective was to assess the effect of an average American diet containing herbs and spices at 0.5 (low-spice diet; LSD), 3.3 (moderate-spice diet; MSD), and 6.6 (high-spice diet; HSD) g · d−1 · 2100 kcal−1 on lipids and lipoproteins as well as other risk factors for cardiometabolic diseases in at-risk adults.MethodsA 3-period, randomized, crossover, controlled-feeding study with 71 participants was conducted at the Pennsylvania State University. Each diet was consumed for 4 wk with a minimum 2-wk washout period. Outcomes were assessed at baseline and the end of each diet period.ResultsNo between-diet effects were observed for LDL cholesterol, the primary outcome. Between-diet differences were observed for mean 24-h systolic (P = 0.02) and diastolic (P = 0.005) ambulatory blood pressure. The HSD lowered mean 24-h systolic blood pressure compared with the MSD (−1.9 mm Hg; 95% CI: −3.6, −0.2 mm Hg; P = 0.02); the difference between the HSD and LSD was not statistically significant (−1.6 mm Hg; 95% CI: −3.3, 0.04 mm Hg; P = 0.058). The HSD lowered mean 24-h diastolic blood pressure compared with the LSD (−1.5 mm Hg; 95% CI: −2.5, −0.4 mm Hg; P = 0.003). No differences were detected between the LSD and MSD. No between-diet effects were observed for clinic-measured blood pressure, markers of glycemia, or vascular function.ConclusionsIn the context of a suboptimal US-style diet, addition of a relatively high culinary dosage of mixed herbs and spices (6.6 g · d−1 · 2100 kcal−1) tended to improve 24-h blood pressure after 4 wk, compared with lower dosages (0.5 and 3.3 g · d−1 · 2100 kcal−1), in adults at elevated risk of cardiometabolic diseases.This trial was registered at clinicaltrials.gov as NCT03064932.

The effect of herbs and spices on risk factors for cardiometabolic diseases: a review of human clinical trials.

Herbs and spices are recommended to increase flavor and displace salt in the diet. Accumulating evidence suggests herbs and spices may improve risk factors for cardiometabolic diseases. In this narrative review, an overview of evidence from human clinical trials examining the effect of herbs and spices on risk factors for cardiometabolic diseases is provided. Human clinical trials examining supplemental doses of individual spices and herbs, or the active compounds, have yielded some evidence showing improvements to lipid and lipoprotein levels, glycemic control, blood pressure, adiposity, inflammation, and oxidative stress. However, cautious interpretation is warranted because of methodological limitations and substantial between-trial heterogeneity in the findings. Evidence from acute studies suggests intake of mixed herbs and spices as part of a high-saturated fat, high-carbohydrate meal reduces postprandial metabolic impairments, including lipemia, oxidative stress, and endothelial dysfunction. Limited studies have examined the postprandial metabolic effects of incorporating mixed herbs and spices into healthy meals, and, to our knowledge, no trials have assessed the effect of longer-term intake of mixed herbs and spices on risk factors for cardiometabolic diseases. To inform evidence-based guidelines for intake of herbs and spices for general health and cardiometabolic disease risk reduction, rigorously conducted randomized controlled trials are needed, particularly trials examining herb and spice doses that can be incorporated into healthy dietary patterns.

Acute Effect of Herbs and Spices Intake on Endothelial Function and Metabolic Markers in Overweight or Obese Adults

Abstract Objectives Herbs and Spices (H/S) contain an array of bioactive compounds with purported health benefits. This study investigated the effect of acute H/S intake on vascular and metabolic health indicators, including flow-mediated vasodilation (FMD), glucose control and inflammatory markers over 24 h in overweight or obese individuals. Methods In this randomized, single-blinded, 4-arm, 24-h, crossover clinical trial, subjects (n = 25, age 37 ± 15 years, BMI 28.5 ± 2.8 kg/m2, mean ± SD) consumed a high-fat and high-carbohydrate (HFHC) challenge meal (about 810 kcal) without (control) or with three different combinations of commercially-available H/S: Italian herbs (rosemary, basil, thyme, oregano, and parsley), cinnamon, or pumpkin pie spice (cinnamon, ginger, nutmeg, and allspice) on four separate days at least three days apart. Meals provided 35% of subjects energy to maintain weight and 1 g H/S per 135 kcal. FMD and blood samples were collected at 0, 2, 4, 5.5, 7, and 24 h for endpoint analysis (additional blood samples at 0.5 and 1 h for insulin/glucose). Mixed-model analysis of repeated measures via PROC MIXED PC-SAS 9.4 was performed on primary and secondary outcome variables. FMD was the primary outcome. Results The addition of H/S in HFHC meals significantly reduced postprandial insulin concentrations over 7 h compared to control (P = 0.03) with no significant decrease in glucose (P = 0.17) compared to the control meal. A significant interaction between H/S and age (P = 0.003) suggested benefits of H/S on insulinemia in individuals 41–65 years. Preliminary analysis showed significant effects of test meal (P &amp;lt; 0.05) on plasma interleukin-6 (IL-6). FMD assessment revealed increased %FMD 24 h after H/S consumption compared to the control meal (P = 0.04), suggesting a possible effect of gut microbial-derived H/S bioactive metabolites, which is under study. Conclusions This study demonstrated the vascular and metabolic effects of meals differing in herbs and spices. Herbs and spices may improve vascular function after 24 h consumption and have different potencies on metabolic indices in different age groups in overweight or obese individuals. Funding Sources This project was funded by McCormick Science Institute.

A Culinary Dose of Herbs and Spices Improves 24-Hour Blood Pressure in Adults at Risk for Cardiometabolic Diseases: A Randomized, Crossover, Controlled-Feeding Study

Abstract Objectives Intake of a herb/spice containing meal attenuates post-prandial lipemia, hyperglycemia and oxidative stress, and improves endothelial function. No randomized controlled trials have examined the cardiometabolic effects of longer-term intake of mixed herbs and spices. We aimed to assess the effect of an average American diet containing herbs and spices at 0.5 (Low Spice Diet; LSD), 3.3 (Moderate Spice Diet; MSD) and 6.6 (High Spice Diet; HSD) g/day/2100 kcal on lipids/lipoproteins as well as other risk factors for cardiometabolic diseases in at-risk adults. Methods A three-period, randomized, crossover, controlled-feeding study including 71 participants (55% female; 44 ± 11 years, BMI 29.7 ± 2.9 kg/m2; waist circumference 102.4 ± 7.3 cm) was conducted. Each diet was provided for 4-weeks with a minimum 2-week wash-out period. Outcomes were assessed at baseline and the end of each diet period. On 2 separate days at each time point a fasting blood draw was taken for analysis of lipids/lipoproteins, glucose and insulin. A SphygmoCor XCEL was used for pulse wave analysis and pulse wave velocity assessment, and participants wore an ambulatory blood pressure monitor for a 24-hour period. Results No between-diet effects were observed for LDL-cholesterol, the primary outcome. Between-diet differences were observed for mean 24-hour systolic (P &amp;lt; 0.001) and diastolic (P &amp;lt; 0.001) blood pressure. The HSD lowered mean 24-hour systolic and diastolic blood pressure compared to the MSD (−2.2 mmHg; 95% CI −0.7, −3.8; P = 0.002 and −1.6 mmHg; 95% CI −0.6, −2.5; P &amp;lt; 0.001, respectively) and LSD (−2.1 mmHg; 95% CI −3.6, −0.6; P = 0.004 and −1.7 mmHg; 95% CI −0.7, −2.7; P &amp;lt; 0.001, respectively); no differences were detected between the LSD and MSD. No between-diet effects were observed for clinic measured blood pressure, markers of glycemia, or vascular function. Conclusions In the context of a suboptimal U.S. style diet, addition of a culinary dose of mixed herbs and spices (6.6 g/day/2100kcal) improved 24-hour blood pressure after 4-weeks, compared to lower doses (0.5 and 3.3 g/day/2100 kcal), in adults at elevated risk for cardiometabolic diseases. Funding Sources McCormick Science Institute and the National Center for Advancing Translational Sciences, National Institutes of Health (1UL1TR002014–01).

The Negative Correlation of Spice Intake and Colorectal Cancer: A Statistical Analysis of Global Health Databases

Background: Colorectal Cancer (CRC) has multiple risk factors and depends highly on diet. Positive associations of red meat and processed meat intake and CRC have been proven, but no research has been conducted on the relation of spice intake and CRC risk. Various in-vitro studies have demonstrated the anticancer activity of chemicals present in spices, which is the main driving force for our statistical analysis.&#x0D; Methods: We analyzed Global Burden of Disease (GBD) database, Food and Agricultural Organization of United Nations (FAO) database, and Global Dietary Database (GDD) using Pearson correlation statistics to find any significant correlation, mainly between spice intake and CRC risk. Data from 1990 to 2013 of 100 countries was collected for the analysis. Twenty-three-year average values (±SD) were calculated for CRC risk, spice, red meat, processed meat, vegetable, and fruit intake. CRC risk is taken as dependent variable whereas all other were independent variables. All variables were analyzed using Pearson correlation analysis. Results with p&lt;0.05 were further analyzed using regression analysis.&#x0D; Results: Pearson correlation showed that spice intake had a significant negative correlation (r= -0.301, p=0.002) whereas red meat (r= 0.722, p&lt;0.001) and processed meat (r= 0.339, p&lt;0.001) had a significant positive correlation with CRC risk.&#x0D; Conclusion: Significant negative correlation between spice intake and CRC risk indicates that higher spice intake can be preventive against cancer and possibly decrease the risk of colorectal cancer in populations with higher CRC risk.

Assessing intake and consumption level of spices among urban and rural households of Ludhiana district of Punjab, India

BackgroundSpices are the esoteric food adjuncts that are used for enhancing the sensory quality of the food in Punjabi diets and add many health benefits. Estimating the intake of spices at the individual level is a challenging task as they are consumed in very small quantities as compared to other foods. The present study aimed to assess the intake and spices consumption level of spices among urban and rural households.MethodsA study was carried out among 100 households each from urban and rural areas from Ludhiana district of Punjab, India to collect the information regarding frequency of spice usage and portion sizes using a questionnaire. The information pertaining to sociodemographic characteristics of female respondents from urban and rural households were also collected. The commonly used 25 spices in Punjabi diets were selected to assess their dietary intake at the individual level among households.ResultsSpice consumption frequency was more in urban households in comparison to rural households. The maximum mean consumption frequency score among urban and rural households was observed for red chilli powder (5.00) and turmeric powder (5.00). Maximum percentage (76 and 72%) of urban and rural households preferred to use the unroasted form of spices, respectively. The highest mean intake and range was observed for red chilli powder (3.19 g with range 0.35–5.23 g) among urban women and (2.41 g with range 0.25–3.75 g) for rural women. Spice intake from individual dishes showed the maximum number of portion sizes for red chilli powder that were from vegetable>dhal > curry preparations among urban and dhal > vegetable>curry preparation among rural households. Average amount of spices consumed by urban adult women was 10.04 g per day which was higher as compared to spices consumed by rural adult women per day (7.68 g).ConclusionsThe study concluded that the urban households showed higher consumption of spices as compared to rural households thus assessing the quantifying intake of spices. Urban adult women consumed more spices per day as compared to rural women. Therefore, more encouragement for increased use of spices is required to reap various health benefits of spices in combating metabolic disorders.

1541-P: Dietary Patterns Significantly Associated with Obesity in Japanese with Type 2 Diabetes: JDDM

Although both average BMI and foods vary greatly between Asian and Western countries, few studies have examined the relationship between dietary patterns and obesity in Asians. We investigated dietary patterns significantly associated with obesity in Japanese with diabetes. Cross-sectionally analyzed were 2070 Japanese with type 2 diabetes (mean age, 62 y; men, 62%) who completed the Food Frequency Questionnaire. Principal component analysis was performed on 20 food groups to elucidate dietary patterns significantly associated with obesity. We also divided participants into quintiles according to factor scores of each dietary pattern. The adjusted odds ratios (ORs) for obesity, defined as BMI ≥25 according to the Asian cutoff, were calculated with other covariates including energy intake. Six dietary patterns were determined from eigenvalues (≥1) and screen plots. For Factor 1, characterized by a well-balanced food group with high intake of light-colored vegetables, green and yellow vegetables, sugar, seaweed, beans, fish and seafood, fruit and potato, the OR for obesity in Quintile5 compared to Quintile1 was 0.34 (95% CI: 0.22-0.53). Conversely, that of Factor 2, characterized by high intake of seasoning and spices, sugar-sweetened beverages, rice and eggs, was 2.56 (1.69-3.89) (Table). In conclusion, a balanced diet with various food groups might help to avoid obesity in Japanese with type 2 diabetes. Disclosure M. Hatta: None. K. Fujihara: None. I. Ikeda: None. M. Takeuchi: None. R. Nedachi: None. S.Y. Morikawa: None. C. Horikawa: None. M. Kato: None. N. Kato: None. H. Maegawa: Speaker’s Bureau; Self; Astellas Pharma Inc., Boehringer Ingelheim Pharmaceuticals, Inc., Daiichi Sankyo, Merck Sharp &amp; Dohme Corp., Mitsubishi Tanabe Pharma Corporation, Sanofi K.K., Takeda Pharmaceutical Company Limited. H. Sone: Research Support; Self; Kyowa Hakko Kirin Co., Ltd., Novartis AG, Ono Pharmaceutical Co., Ltd., Taisho Pharmaceutical Co., Ltd., Takeda Pharmaceutical Co.

Culinary Herbs and Spices in Nutrition and Health – The Role of Nutrition Education in Creating Healthy Dietary Patterns

Abstract Objectives Worldwide, culinary herbs and spices have been used for centuries as food flavoring, preservative agents, or for their known health benefits. Over the last decade, they are gaining much significance as the dietary polyphenols contained have been recognized to have health promoting benefits and preventive role in most chronic diseases. Little data exists however referring to the actual level of knowledge of these foods or the dietary intake . While the consumption of herbs and spices is generally higher in Asian countries, it has been an increasing trend in their intake in developed countries as result of changing food habits and preference for ethnic and spicy food. The aim of this preliminary study was to evaluate the level of knowledge and intake of herbs and spices, while promoting the importance of healthy dietary changes that would benefit throughout the lifespan. Methods The knowledge of the 30 herbs and spices to be studied, and common dietary patterns referring to this type of foods was evaluated in a very heterogeneous group in terms of age (15–65), ethnic and cultural background, educational level or living status, through a very simple Food Frequency Questionnaire specially adapted in this case for herbs and spices. Results While the importance of creating healthy eating habits from early years and school across the entire lifespan is well recognized, data shows it takes time learning and creating new routines. The number of herbs and spices known increases with age (from 50% in the age group under 20, to 100% in the age group 50–60). The number of herbs and spices most known in all age groups is relatively reduced, and includes: ginger, garlic, chili, turmeric, basil, lemongrass, coriander and curry. The age group 50–60 displays also the highest frequency in using them on a daily basis. The favorite and most used among all age groups are: garlic, ginger, onion, lemongrass, basil and turmeric. The most frequent reason for using spices in all groups is “flavor”. The level of education, living status, or location do not seem to influence much. Conclusions General nutrition knowledge is an important part of improving diet quality and healthy eating attitudes, thus, the earlier learned the patterns, the healthy and happier outcomes. Further study in a larger number of participants and on a wider selection of herbs and spices is definitely needed for validation. Funding Sources None.

Recovery from hemorrhoids and anal fissure without surgery.

An anal fissure (AF) is a linear tear in the distal anal canal and is one of the most common causes of anal pain. Hemorrhoidal disease (HD) is a symptomatic growth and distal displacement of normal anal cushions. Numerous studies have addressed the contributing factors of these conditions, yet the results remain controversial. In this study, we hypothesize that increasing patients' awareness of hidden risk factors could reduce the rate of HD and AF. A questionnaire-based controlled study was planned. After power analysis, patients with HD (n=60) and AF (n=60) were enrolled consecutively into the study group and compared with the control group (n=60) of healthy individuals. The survey was designed to assess the participants' toilet and dietary habits and anxiety risk. Odds ratios were calculated and a binary logistic regression model was constructed to identify associated factors. Hard stools, spending more than 5 minutes in the toilet, frequent straining during defecation, and increased spice intake were more frequent in the patients with HD; and hard fecal consistency, time elapsed in toilet greater than 5 min, straining during defecation, and high anxiety risk were more frequent in the patients with AF as compared to the control group (p<0.05). Possible associations were identified between habitual factors or conditions (i.e., fecal consistency, the time elapsed in the toilet, straining during defecation) and anxiety and benign anorectal diseases (i.e., HD and AF). Patients should be advised about these hidden threats.

Risk assessment of aflatoxins and selected heavy metals through intake of branded and non-branded spices collected from the markets of Multan city of Pakistan

Spices are an essential part of our food preparations and are considered a potential source of health-protective components. However, spices may also contain some toxic substances primarily aflatoxins and heavy metals. This study aimed to quantify the level of total aflatoxins and three most toxic heavy metals i.e. lead (Pb), arsenic (As) and cadmium (Cd) in commercially available non-branded and branded spices. Furthermore, risk assessment through aflatoxins and heavy metals was performed by computing the values of Margin of Exposure (MOE) and Total Hazard Quotient (THQ), respectively. The concentration of aflatoxins was recorded higher in non-branded spices while heavy metals especially Pb was recorded higher in branded spices. MOE values for aflatoxins through spices consumption indicated that all age group of people were consuming aflatoxins above the threshold level. The THQ values for heavy metals toxicity assessment were found within the acceptable ranges. Females, especially above 24 years of age, were found at more risk as compared to male, due to their higher intake rate of spices.

Sex specific effects of capsaicin on longevity regulation.

The consumption of spicy food in daily diets have been found to be inversely associated with human mortality. However, whether intake of spices is the reason for reduced mortality, and whether capsaicin, the main bioactive component of spices, plays a major role, remain elusive. Here, we report that low concentration of capsaicin can indeed extend life span. Capsaicin had no effect on food consumption, reproductive fitness, or stress tolerance. However, it did appear to decrease the daytime activity of females. We hypothesize that this decrease in activity may be a contributing factor in the life span extending property of capsaicin.

Alimentos funcionais: conhecimento e consumo por usuários de restaurante self-service em capital do nordeste brasileiro

Objetivo: Descrever o conhecimento e consumo de alimentos funcionais por usuários de restaurante self-service da capital piauiense. Métodos: Trata-se de estudo transversal descritivo, conduzido com 161 indivíduos, de ambos os sexos, idade de 20 a 59 anos. Os usuários foram investigados quanto à definição de alimentos funcionais. A dieta habitual foi avaliada por aplicação de um questionário de frequência alimentar, adaptado para alimentos funcionais, com as categorias de consumo: habitual, não habitual, raramente consumido e nunca consumido. Os dados obtidos foram analisados por estatística descritiva com auxílio do software IBM SPSS Statistics. O estudo foi aprovado por Comitê de Ética em Pesquisa. Resultados: A amostra, com média de idade de 38,6 ± 9,0 anos, apresentou maioria masculina (57,8%), com ensino superior completo (73,3%). Desta, apenas 36,6% dos indivíduos definiram corretamente a terminologia “alimentos funcionais”, em contradição ao esperado para escolaridade elevada como determinante do conhecimento e qualidade alimentar. A dieta habitual caracterizou-se por baixa ingestão semanal de frutas, hortaliças, cereal integral, leguminosas, óleos insaturados, peixes, oleaginosas, chás e especiarias, sendo insuficiente, portanto, em compostos antioxidantes, anti-inflamatórios e anticarcinogênicos, entre os quais se destacam: resveratrol, licopeno, organossulforetos, catequinas, gingerol, curcumina e ômega 3. Conclusão: Conclui-se que a população de adultos ativos participante deste estudo possui conhecimento inadequado sobre alimentos funcionais, os quais não estão incluídos em sua alimentação habitual.

Dose-Dependent Increase in Unconjugated Cinnamic Acid Concentration in Plasma Following Acute Consumption of Polyphenol Rich Curry in the Polyspice Study.

Spices that are rich in polyphenols are metabolized to a convergent group of phenolic/aromatic acids. We conducted a dose-exposure nutrikinetic study to investigate associations between mixed spices intake and plasma concentrations of selected, unconjugated phenolic/aromatic acids. In a randomized crossover study, 17 Chinese males consumed a curry meal containing 0 g, 6 g, and 12 g of mixed spices. Postprandial blood was drawn up to 7 h at regular intervals and plasma phenolic/aromatic acids were quantified via liquid chromatography tandem mass spectrometry (LC-MS/MS). Cinnamic acid (CNA, p < 0.0001) and phenylacetic acid (PAA, p < 0.0005) concentrations were significantly increased with mixed spices consumption, although none of the other measured phenolic/aromatic acids differ significantly between treatments. CNA displayed a high dose-exposure association (R2 > 0.8, p < 0.0001). The adjusted mean area under the plasma concentration-time curve until 7 h (AUC0–7 h) for CNA during the 3 increasing doses were 8.4 ± 3.4, 376.1 ± 104.7 and 875.7 ± 291.9 nM.h respectively. Plasma CNA concentration may be used as a biomarker of spice intake.

Polyphenol-rich curry made with mixed spices and vegetables increases postprandial plasma GLP-1 concentration in a dose-dependent manner.

Glucagon-like peptide-1 (GLP-1) plays an important role in glucose homeostasis. Evidence is emerging that dietary bioactive phytochemicals such as polyphenols can increase GLP-1 concentration in vivo. Spices are rich in polyphenols and have oro-sensory properties, both of which can increase GLP-1 secretion. We therefore investigated the effects of mixed spices intake on postprandial GLP-1 concentration. Using a randomised, controlled, dose-response crossover trial in 20 young, healthy, Chinese men, volunteers were served white rice with 3 doses of curry made with mixed spices and vegetables. These test meals were isocaloric and macronutrient matched. Plasma total GLP-1 concentrations were measured before (baseline) and for up to 3 h after the consumption of test meals. We found a significant dose dependent increase in total AUC of plasma GLP-1 concentrations, adjusted for baseline, with increasing mixed spice doses [adjusted mean (±SEM) of 10568.3 ± 1267.9, 12391.8 ± 1333.94, and 13905.1 ± 1267.6 pg ml-1.min for Dose 0 Control, Dose 1 Curry and Dose 2 Curry respectively (p = 0.019)]. Consumption of polyphenol rich mixed spices and vegetables can therefore increase in vivo GLP-1 concentration.

Review Article: Maternal nutrition in Nigeria

Introduction: Nutrition refers to intake of food necessary for optimal growth, function, and health. A well‑nourished mother is likely to have healthy infants with appropriate birth weight. Objective: To review nutrition including the dietary habit of the pregnant and postpartum women in Nigeria. Materials and Methods : Review involving Internet and literature search. Results: Undernutrition in women aged 15–49 years decreased from 15% (2003) to 11% (2013), while overnutrition increased from 21% (2003) to 25% (2013). Inadequate intake of calories and micronutrient is a major feature of studies on the dietary pattern of Nigerian pregnant women. Multinutrient malnutrition and micronutrient deficiencies are a consequence of low content of macronutrients and micronutrients in diet and staple foods in Nigeria. Food restriction/taboos occur in association with primigravidity; teenage pregnancy; lack of formal education; low household income, signifying low socio-economic status and a low body mass index. Food restrictions/taboos are common with proteins and vegetable. Commonly consumed vegetable contain adequate mineral and vitamins. Poor food preparation habit e.g blanching of vegetable and parboiling of rice occur. Postpartum mother has poor dietary intake—malnutrition, overweight, and obese body mass index. Caloric intake is high with low intake of protein and fat. There is intake of spices and peppery food believed to flush out lochia, and consumption of palm wine believed to assist breast flow. Consequences of anemia include—folic acid and iron deficiency, malaria, hookworm infestation, and urinary tract infections. Conclusion : Dietary habit on nutrition in pregnancy and postpartum women in Nigeria is poor. Recommendation: Recommended measures to improve maternal nutrition in Nigeria include development of dietary guideline for pregnancy and postpartum; health education on nutrition in pregnancy, using information, education and communication materials; provision of adequate rest and reduction of workload; counselling of pregnant women on intake of diversified food, and provision of treatment supplement; encouraging exclusive breastfeeding; and micronutrient supplementation/food fortification for postpartum mothers. Key words : Maternal; nutrition; Nigeria.