Role Of Spices Research Articles

Role of spices in mitigating diabetic complications: A study on streptozotocin-nicotinamide-induced type 2 diabetes in rats

Role of spices in mitigating diabetic complications: A study on streptozotocin-nicotinamide-induced type 2 diabetes in rats

Kisah Selera dari Negeri Rempah: Memahami Gastrodiplomasi dari Perspektif Indonesia

The paper complements various theories and practices that have been elaborated by gastrodiplomasi experts and it is also a prolongation of my previous published paper by the theme of conceptualization in gastrodiplomasi. This paper emphasizes on the context of Indonesian gastrodiplomasi. This paper aims to trace back the origins of gastrodiplomasi in Indonesian history. The study found that gastrodiplomasi is an elusive theory where many people fail to understand it holistically. In addition, the savory of Nusantara, as the root of Indonesian gastrodiplomasi, cannot be separated from the role of spices which has been quested for many foreign explorers for hundred years ago.

Role of Spices and Herbs in Controlling Dental Problems

Herbs and spices are not just useful to us as flavouring agents but they are actually nature's way to treat dental infections also. Several dental problems like tooth ache, caries, etc have become very common among the human population across the globe. These are mainly due to the action of microorganisms like Streptococcus mutans, Streptococcus sobrinus, lactobacilli, etc. Such problems can actually be cured naturally by using herbs and spices like cloves, thyme, peppermint leaves, goldenseal, green tea, etc which contain particular substances (that are found in dental medicines), which act against the microorganisms causing dental problems by either killing them or inhibiting their growth, are used to treat these problems. Apart from the above use, it is also effective in cases of infections where allopathic medications have no or minimal actions which may be due to the increased resistance exhibited by the pathogens to particular allopathic medications, some antibacterial agents currently used in dentistry produces adverse-affects like nausea, vomiting, diarrhoea, headache, staining of teeth, etc. and financial considerations in relation to allopathic medications in developing countries creates a need for alternative prevention and treatment options that are safe, effective and economical. Hence, the search for alternative products continues and herbs and spices that were used as traditional medicines in the ancient times are considered as good alternatives. Therefore, understanding the role of herbs and spices in controlling dental infection scan help people to cure and prevent these infections in a natural way and help them overcome all the above problems.

Role of spices in diabetes mellitus

Diet has been recognised as a corner stone in the management of diabetes mellitus. Drug, diet and recently spices therapies are the major approaches used for the treatment and control of diabetes mellitus. Spices are the common dietary adjuncts that contribute to the taste and flavour of foods. Besides, spices are also known to exert several beneficial physiological effects including the antidiabetic influence. Dietary spices influence various systems in the body such as gastrointestinal, cardiovascular, reproductive and nervous systems resulting in diverse metabolic and physiologic actions. An attempt has been made in this review to focus on the traditional use of dietary spices based on factual research evidence for their multivalent actions as health promoting dietary additives as well as putative therapeutic agents especially in diabetes mellitus.

Flavour network-based analysis of food pairing: Application to the recipes of the sub-cuisines from Northeast India

The flavour network-based analysis of food pairing was applied to the sub-cuisines from Northeast India to examine the food pairing behaviour in terms of the co-occurrence of ingredients with the shared flavouring compounds in food recipes. The method applied was based on an existing procedure in computational gastronomy, wherein the preference for positive pairing is attributed to dairy-based ingredients and negative pairing behaviour is attributed primarily to spice based ingredients. Recipe data was subjected to backbone extraction, projection of the recipe-ingredient-compound tri-partite network, and analysis for prevalence and authenticity of ingredients. Further, the average flavour sharing index of the cuisine was determined with the help of the flavour profiles of the ingredients. The extent of deviation for the original cuisine in comparison to a random cuisine was used to determine the degree of bias in the food pairing behaviour, with the sign as the indicator of the nature of pairing. The analysis identified the ingredients responsible to exhibit a positive or negative pairing pattern in the sub-cuisines. The ingredients from the spice category were the most prevalent and have resulted in the negative pairing behaviour in the cuisines. This role of spices in effecting a negative pairing behaviour is in line with the earlier reports for other Indian regional cuisines.

The Role of Spices in the Cuisine of Bukhara Oasis

The Role of Spices in the Cuisine of Bukhara Oasis

The Role of Spices with reference Novel Coronavirus Covid 19

The need of the day is a brisk lift to the resistant framework to keep it fit, battling today pandemic infections, for example, Covid — 19. One should get the right amount of nutrients from the diet, supplementation regimen to boost the immune system. These spices are always there to make tasty food as well as to protect the body from infectious diseases by building the immunity strong Ayurveda approaches to develop physiological reactions to facilitate immunity. Planning of diet is most important to boost immunity. As per many types of research to provide supplementary food which contains Zinc, Vitamin C, Vitamin D and immunity boosting food such as dealing with plenty of spices for a very long time. These spices include some rare to very common spices which we can found near us. The concern is that these viral infections are very prone to attack weak immunity and take the chance to affect the country to the globe. So the very common spices available will be always helpful to get through this Regular use of a few spices in the very simple form proves its importance as a medicine. In this article a review of spices is done which we are available near us, we are using it in our daily life and we are getting the benefit of these which a common people might not be fully aware of about role of immunity building of the body.

Magical Role of Spices in Chitra Banerjee Divakaruni's The Mistress of Spices.

Spices are treated as characters by the Chitra Banerjee Divakaruni in The Mistress of Spices. Divakaruni has dealt metaphysically to the Indian Spices to touch the knowledge beyond science. She has also depicted myths, magi and history related to spices. The spices have their tangible, perceptible and manifesting relationship with Tilo, the protagonist. It also explores the importance of spices in socio-cultural perspectives of the novel and psychological perspective in Tilo's life.

Distribution of Enterotoxin- and Epsilon-Positive Clostridium perfringens Spores in U.S. Retail Spices

The role of spices as vehicles of foodborne illness prompted an examination of bacterial spores in these products. Here, we report on the levels and characteristics of spores of Clostridium perfringens associated with 247 U.S. retail spices. Forty-three confirmed isolates from 17% of samples were obtained, present at levels ranging from 3.6 to 2,400/g. Twenty-seven (63%) of C. perfringens isolates were positive for the enterotoxin gene ( cpe). Seven random spice isolates produced enterotoxin at levels of between 4 and 16 ng/mL, compared with three outbreak (control) strains that each produced enterotoxin levels of >1,024 ng/mL. D95°C levels (1.0 to 3.3 min) of spores of four randomly selected spice isolates suggests a plasmid-localized cpe, while one had D95°C (>45 min) consistent with chromosomally located cpe. Five of the 43 isolates possessed the epsilon toxin gene ( etx, as well as cpe). Foods could easily become contaminated with spores of cpe-positive C. perfringens by the addition of spices. Because of its spore-forming ability, its rapid generation times at elevated temperatures, improper heating, cooling, and holding conditions could lead to elevated levels of C. perfringens in foods, a requirement for its implication in foodborne outbreaks.

The role of spices in nutrition and health: a review of three popular spices used in Southern Nigeria

The role of spices in nutrition and health: a review of three popular spices used in Southern Nigeria

ПРЯНОЩІ ТА СПЕЦІЇ У НАЦІОНАЛЬНИХ СТРАВАХ ТУРЕЦЬКОЇ КУХНІ

The content and scope of the concepts of "spices" and "herbs" are determined in accordance with the recommendations of the Food and Drug Administration. The reasons for the growing demand for the export of spices and herbs from Turkey in the current conditions of the world economy are studied. Spices and herbs have been singled out as invariable ingredients of oriental cuisines in general and Turkish cuisine in particular. It is established that the Turkish national cuisine undoubtedly belongs to the oriental cuisines by its origin; however, the taste of the dishes is moderately spicy compared to other Eastern cuisines, which is influenced by Mediterranean cuisines, including Greek. The influence of spices and herbs on the formation of national dishes of Turkish cuisine over the centuries (lentil soup, chifbas, milk soup "Tarkhana", kokorech, sudzuk, imam bayaldi), as well as their benefits for human health have been studied. The properties of the most used classic and local spices and herbs of Turkish cuisine are analyzed. The role of spices and herbs used to enhance the taste of dishes in Turkish national dishes, which is an excellent source of polyphenols and cooking technology on fire or in a microwave oven, which increases the antioxidant potential due to the additional release of polyphenols during heat treatment, as dry heating (which is not typical for Turkish national cuisine), frying and grilling processes, on the contrary, reduce their antioxidant properties and lead to loss of nutrients. The national dishes of Turkish cuisine are considered for the content of spices and condiments as invariable components of oriental cuisines used, it is determined that such dishes as shifa chorbasy, kokorech, imam bayaldi have a high content of polyphenols, which has a positive effect on human health.

HERBAL RECIPES USED FOR THE TRADITIONAL MANAGEMENT OF INFANTILE DERMATITIS IN ODEDA, SOUTHWESTERN NIGERIA

Background: The period of infancy, spanning through the neonatal stage to two years, is characterized by a series of health
 challenges for the affected child and concerned parents. This study conducted in Odeda Local Government Area of Ogun State,
 Nigeria was aimed at investigating the plants used in the traditional management of infantile dermatitis and other neonatal skin
 infections with emphasis on the role of SPICES.
 Methods: Structured questionnaires (and personal interview) were administered to 36 nursing mothers (age range, 15 – 50) and 30
 herbsellers (age range, 21 – 60) in the LGA. The herbsellers prescribed recipes used in the management of general skin diseases
 including abscess, chicken pox, eczema, flaky skin spots, measles, rashes, ringworm, and small pox.
 Results: The survey yielded 69 plants belonging to 38 families and forming 25 polyherbal and mono-recipes. Fabaceae, Rutaceae,
 Euphorbiaceae, Annonaceae, Poaceae, Meliaceae, and Amaryllidaceae had high species representation. Trees (40.58%) were the
 most frequently used plant habit while leaves (40.58%) formed the most frequently used plant part. Decoction and infusion using
 pure water were the methods of preparation suggested. Administration ranged from drinking extracts (2-3 teaspoonfuls) three times
 daily, to bathing with warm extracts of the plants and the use of coconut oil as cream. Traditional black soap and Shea butter also
 featured in the herbal remedy for bath and as cream respectively. Local sponge was preferred for bathing.
 Conclusion: This study has documented the alternative medical approach in the management of infantile skin diseases. The cultural
 relevance of plants calls for sustainable use of plant resources. This research finds application in primary health care, microbiology,
 and in cosmetic industries for the development of new or improved baby skin care products. Further research should be conducted to
 confirm the claimed ethnomedicinal values as well as evaluate possible harm of crude plant extracts to skin structures of infants.

Scent and synaesthesia: The medical use of spice bags in early China

Ethnopharmacological relevanceThe history of Chinese spices has received increasing attention in recent years, but little research been carried out on where they fit on the food-medicine continuum for early China, during the formation of the classical medical system. This paper describes how the synaesthetic qualities of spices attracted a particular analysis in that emerging system which serves to mark them as different to other medical materials and foodstuffs. We aim to clarify the special role created for spices to accommodate their boundary-crossing synaesthetic action on the body. Material and methodsThis paper analyses the contents of several spice bags excavated in 1972 from a tomb that was closed in the second century BCE. It uses archaeological reports of material culture together with the early Chinese textual record, extant in both manuscripts and received texts, to bring out the role of spices in ritual, food and medicine. ResultsNoting that the flavours and aromas of early China were assigned physiological potency in the first centuries BCE, we argue that by medieval times the unique synaesthetic role that spices played in mediating the senses was systematically medicalised. While being deployed for the purpose of curing disease in medicine, they also remained within the realm of everyday healthcare, and religious practice, deployed both as aromatics to perfume the environment, attracting benign spirits, but also to ward off the agents of disease, as well as for enhancing health through their use in cookery. ConclusionWhile foodstuffs entered the digestive system spices were all considered ‘pungent’ in the emerging clasical medical system. They acted on the body through the nose and lungs, making them neither food nor drug. This implicit categorisation medicalised spices which, like music, could affect the passions and lighten the spirit, codifying observations about the impact on the body of the ritual environment.

About the history and the cultural role of spices

About the history and the cultural role of spices

Medicinal Seasonings: The Healing Power of SpicesMedicinal Seasonings: The Healing Power of Spices Author:KeithScott Publisher: Medspice Press Year: 2006 Pages: 222 Price: £7.9997806203598499780620359849

This book sets out to discuss the aetiology of major diseases occurring in the West, including cancer, and the role of spices in protecting the body. The main argument is that spices contain antioxidants, which can reduce the cell damage caused by free radicals.

Anogenital allergic contact dermatitis, the role of spices and flavour allergy

In patients with vulval or anogenital dermatitis, irritant contact dermatitis is more common than allergic contact dermatitis. The reported frequency and relevance of contact sensitivity in anogenital dermatitis varies greatly. To determine the frequency and relevance of contact sensitization in a Dutch group of female patients with chronic anogenital complaints. We reviewed patch test results of 53 women with chronic anogenital complaints, with sole vulval symptoms in 29 women and sole perianal in 5, in whom inflammatory skin diseases like lichen sclerosus, lichen planus, psoriasis, as well as infectious diseases were unlikely or excluded as a cause of their symptoms. All women were tested with the European baseline series plus additional test series according to their personal history. Thirty-five patients (66%) showed one or more positive test reactions. Seven of these patients (20%) had one or more clinically relevant positive reactions, most often to flavours and spices. A considerable number of patients with anogenital dermatitis have a contact sensitization. Clinically relevant reactions were mainly found to spices and flavours. This is in contrast to the data reported in the literature that shows most contact allergies in vulval patients to ingredients of topical medication.

Role of Spices Beyond Food Flavoring: Nutraceuticals with Multiple Health Effects

Spices are esoteric food adjuncts that have been used as flavoring and coloring agents, and as preservatives for thousands of years. Spices have also been recognized to possess medicinal properties and their use in traditional systems of medicine has been on record for a long time. With the advancement in the technology of spices and on knowledge of the chemistry and pharmacology of their active principles, their health benefit effects were investigated more thoroughly in recent decades. Many health benefit attributes of these common food adjuncts have been recognized in the past few decades by pioneering experimental research involving both animal studies and human trials. These studies documented digestive stimulant action, hypolipidemic effect, antidiabetic influence, antilithogenic property, antioxidant potential, anti-inflammatory property, antimutagenic, and anticarcinogenic potential of spices. Among these, the hypocholesterolemic and antioxidant properties of a few specific spices have far-reaching nutraceutical value. These beneficial physiological effects also have the potential of possible therapeutic application in a variety of disease conditions. This review presents an overview of experimental evidence for the nutraceutical potential of spices.

The story of spices

As was stated in a review of this book (EcoNOMIC BOTANY, July-September, 1954), every school child learns, presumably, that Columbus discovered America as a result of his effort to find a new route to the Indies, the lands of spices, but that the full significance of this statement, very likely, is appreciated by few. The importance lies in the fact that for two or three hundred years, beginning about five centuries ago, spices were of such great importance to the peoples of Europe that efforts to obtain them led to the greatest period of exploration the world has ever known, and to wars between nations contending for control of the routes to the sources of spices, once those sources had been found by the Europeans. Other groups of plants-food plants, drug plants and timber trees, to mention only three-have been of greater importance for the welfare of mankind, but none of them has had so great a world-wide influence on the political destinies of man as did spices. References to this role of spices are abundant in the popular literature on economically important plants, but nowhere else, at least in recent years, has the story been brought together and so admirably presented in delightful reading style as in this book. Excerpts, totaling 20 pages of the book, and abstracts of other parts constitute the following condensed version. So much more is contained in the book, however, that the student of ethnobotany, particularly of its historical aspects, will want to read the original in its entirety.