Consumption Of Spices Research Articles

Nutritional and Elemental Characterization of Local Forest Spices used among Itsekiri Ethnics, Nigeria

Although spices are added to food in small quantities for their flavour and aroma, they also have impact on the health of consumers. This study aimed at ascertaining the nutritional and elemental composition of the most preferred forest spices used amongst Itsekiri ethnics in Delta state, Nigeria. The most preferred spices were determined through questionnaire administration to 143 users and sellers. Crude protein, fat, fibre, ash and moisture content were analyzed using the standard methods of the Association of Official Analytical Chemists (AOAC). Elemental analysis was done using PIXE accelerator to detect the heavy metals (Mg, Al, Si, Cr, Fe, Zn, Mn & Cu) in the five most preferred local spices. One way ANOVA was used to separate the means of the elements while mean comparison was done with LSD. The five most preferred spices include Monodora myristica, Xylopiaa ethiopica, Parinari excelsa, Aframomum subsericeum and Ighereje (Itsekiri local name). Xylopiaa ethiopica had the highest Crude protein (16.83%) while Parinari excelsa had the lowest percentage crude protein (11.67%). Monodora myristica had highest moisture content (10.8%) while Xylopia aethiopica had the lowest (6.52%). Elemental analysis revealed magnesium as the highest in concentration for Ighereje (3079.03ppm). Silicon and manganese were found to be higher in Aframomum subsericeum with 1488.2ppm and 148.9ppm respectively. Overall, the spices were found to contain significant nutrients required for good health. However, the concentrations of some elements in the spices per 1 kg samples were higher than the WHO/FAO maximum permissible daily limit which could make the spices not safe for daily consumption. But very little quantity are needed as flavourant (usually below 50g/family NOT individual), therefore consumption of the forest spices may be deemed safe for consumption.

Applicability of high-resolution NMR in combination with chemometrics for the compositional analysis and quality control of spices and plant-derived condiments.

Over the last years, the consumption of spices and plant-derived condiments has increased considerably, owing to new culinary trends. Unfortunately, the current marketing channels make them highly vulnerable to adulteration and food fraud. High-resolution nuclear magnetic resonance (NMR) is a powerful tool for the compositional study of spices and plant-derived condiments. It allows the chemical characterization of a wide range of polar and non-polar metabolites, and provides unique structural information not available by other techniques. The chemometric-based analysis of NMR 'fingerprints' has been used to discriminate samples according to species and geographical origin and to detect adulterations, among other applications. The comprehensive identification and quantification of marker compounds can be achieved even in complex mixtures, demonstrating a great potential for high-throughtput quality control applications. © 2020 Society of Chemical Industry.

The Application of NMR Spectroscopy and Chemometrics in Authentication of Spices.

Spices and herbs are among the most commonly adulterated food types. This is because spices are widely used to process food. Spices not only enhance the flavor and taste of food, but they are also sources of numerous bioactive compounds that are significantly beneficial for health. The healing effects of spices are connected with their antimicrobial, anti-inflammatory and carminative properties. However, regular consumption of adulterated spices may cause fatal damage to our system because adulterants in most cases are unhealthy. For that reason, the appropriate analytical methods are necessary for quality assurance and to ensure the authenticity of spices. Spectroscopic methods are gaining interest as they are fast, require little or no sample preparation, and provide rich structural information. This review provides an overview of the application of NMR spectroscopy combined with chemometric analysis to determine the quality and adulteration of spices.

Concentrations of 238U in selected Thai spices and the related dose assessment

Finger root, galangal, turmeric, and lemon grass are commonly used in Thai cuisine as spices and herbs. The radionuclide uranium accumulates in human diet can has toxic effects in human health such as kidney damage and neurological disorders. In this study, the concentrations of 238U in some selected spices commonly used in Thailand were determined and the annual effective doses (AED) were assessed. Four spices consisted of galangal, turmeric, lemon grass and finger root were sampling from Bang Krathum district, Phitsanulok during 2017-2018. The radioactivity of 238U in these spice samples were varied from 0.015 (below detection limit) to 2.79 Bq/kg fresh. The highest activity was recorded in finger root (2.79 ± 0.14) while the lowest was lemon grass (0.34 ± 0.06). The estimated AED determined in this study due to consumption of spices ranges from 0.004 to 0.781µSv/y and the total value for all four spices was 1.934 µSv/y. It was found that AED in this study is far below the International standard of average radiation dose of 290 µSv/y received per person worldwide due to intake of natural radionuclides in food. The results revealed insignificant radiological health hazard to the public due to the consumption of spices via foods. Based on these results, the spices samples from the studied area are considered radiological safe for human consumption. The results provide baseline values which may be useful in establishing rules and regulations relating to radiation protection.

Consumption of Food Sources of Antioxidant Associated with Cognitive Function and Oxidative Stress Markers 4-HNE

Background and Aim : The contain of antioxidant in vegetables, fruits, spices, and tea has a protective effect from oxidative stress which can cause impaired cognitive function.This study aimed todetermine the relationship between the consumption of antioxidant-rich foods such as vegetables, fruits, spices, and tea with 4-HNE plasma levels and cognitive function of elderly. Material and method : The study design was cross-sectional, and was conducted in the Lima Puluh Kota district, West Sumatra in 2018.Interviewing antioxidant food intake was carried out using the Food Frequency Questioner (FFQ), cognitive function was assessed by the Indonesian version of the Montreal Cognitive Assessment (MoCA-Ina), plasma 4-HNE was measured by the ELISA method. Finally, the data was analyzed by Mann-Whitney and Chi-square statistical tests. Result :The result showed that 83 elderly (57.2%) experience impaired cognitive function. There was no significant relationship between consumption of antioxidant foods and plasma levels of HNE. However, consumption of vegetables, fruits, spices, and tea has a significant relationship with cognitive function. Conclusion:This study concluded that consumption of vegetables, fruits, spices, and tea can protect the elderly from impaired cognitive function.

Bacterial spores in spices and dried herbs: The risks for processed food.

Production and world consumption of spices are constantly increasing. Although the antimicrobial properties of some spices are well documented, their use in the agri-food industry is also responsible for microbial contamination and spoilage. Bacterial spores introduced by spices can withstand different preparation processes, particularly thermal treatments, leading to food alterations during storage. This review brings together data from the literature about the prevalence and concentrations of spore-forming bacteria in all commercially available spices. The sporeformers found in spices belong mainly to the genera Bacillus and Clostridium. Such contaminations are very common and sometimes reach high levels, as in pepper and turmeric. Bacillus licheniformis and Bacillus cereus are the most frequently detected species. Studying the harvesting, processing, and storage procedures for spices provides elements to explain why high prevalence and concentrations are observed. Spices are mostly produced in developing countries on small farms using traditional production methods. Spices become contaminated by bacterial spores in two main ways: by contact with soil during harvesting or drying, as for pepper, or by cross-contamination during the water-cooking step, as for turmeric. From these observations, we propose some recommendations. Different methods that can be used to eliminate bacterial spores from spices are presented indicating their efficiency and the limitations of their use.

Spices on the Edges of the Empire. A Pepper Pot from Roman Histria

Abstract Roman-age pepper pots are among the rarer archaeological finds and, on occasion, have been tentatively identified as such. This paper presents a gilded bronze container found during excavations in Histria, on the western coast of the Black Sea. In our opinion, its physical characteristics (intentional perforation of its bottom, the presence of legs that allow for display on a table/support, and its particular, aquatic plant shape) strongly encourage its identification as a piperatorium. The container was subjected to physicochemical analyses, whose results are also presented here. Finally, we extended our perspective to the cultural aspects of the consumption of spices at the edges of the Roman Empire and their corresponding apparel, focusing on pepper as the most popular, accesible, but still luxurious spice available.

Abstract 12676: Regular Intake of Pepper Decreases Cardiovascular Mortality: A Meta-Analysis

Introduction: Cardiovascular disease is one of the leading causes of morbidity and mortality. Spice consumption has been shown to be beneficial on lipid and fasting glucose profile. However, there is no clear evidence regarding long-term effects of spice consumption. Methods: Systematic electronic search of PubMed and EMBASE databases was performed for studies, both randomized and non-randomized, that studied association of pepper consumption with total and cause-specific mortality. A random-effects model was used to calculate hazard ratio (HR). Results: Our search identified 4 observational studies (259,184 participants in regular pepper consumption group and 305,563 participants in low or no pepper consumption group). Regular pepper consumption was associated with significant reduction in all-cause mortality (HR: 0.87 [0.84-0.91], I 2 = 25%, p value <0.00001) (Figure 1). In addition, pepper consumption was associated with significant reduction in cardiovascular mortality (HR 0.84 [0.77-0.91], I 2 = 66 %, p value < 0.0001) (Figure 2), mortality related to ischemic heart disease (HR: 0.76 [0.66 -0.87], I 2 = 0%, p value = 0.0001) and cancer (HR: 0.91 [ 0.85-0.97], I 2 = 0%, p value = 0.003). However, stroke related mortality was similar in both groups (HR: 0.78 [0.56-1.10], I 2 = 61%, p value = 0.15). Conclusions: This study showed that regular intake of pepper significantly decreases rates of all-cause, cancer-related and cardiovascular mortality.

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.

Moringa Oleifera: A Review of Its Occurrence, Pharmacological Importance and Oxidative Stress.

Oxidative/nitrosative stress can be caused by excessive production of ROS and RNS with metabolic reactions that change the balance in favor of oxidants in cases where oxidants increase and antioxidants decrease in organisms using oxygen. ROS and RNS react with several biological macromolecules in cells, such as carbohydrates, nucleic acids, lipids, and proteins, and alter their functions. Some natural antioxidants are constantly being researched for their benefits in terms of human health, which can strengthen the body's antioxidant defense system and have the potential to scavenger free radicals. It is a well-known and practical strategy to prevent and / or treat diseases due to the consumption of more suitable fruits, herbs, spices and vegetables, and the presence of bioactive antioxidant compounds. Moringa oleifera, a new and important one of these plants, has a wide range of bioactive compounds that can be obtained in different herbal structures such as leaves, seeds, stems and shells. It consists of bioactive molecules, such as phenolic compounds, fats, fatty acids, carbohydrates, proteins, functional peptides, vitamins, minerals and essential amino acids as well as a number of glycosides and has great potential for use in various formulations in various health and food products. This review highlights the formation of MO, its importance in natural medicine, its pharmacological value, and its role as a possible anti-proliferative agent against cancer and its use in some diseases.

Effect of Morning vs. Evening Turmeric Consumption on Urine Oxidative Stress Biomarkers in Obese, Middle-Aged Adults: A Feasibility Study.

The circadian rhythm of biological systems is an important consideration in developing health interventions. The immune and oxidative defense systems exhibit circadian periodicity, with an anticipatory increase in activity coincident with the onset of the active period. Spice consumption is associated with enhanced oxidative defense. The objective of this study was to test the feasibility of a protocol comparing the effects of morning vs. evening consumption of turmeric on urine markers of oxidative stress in obese, middle-aged adults. Using a within-sample design, participants received each of four clock time x treatment administrations, each separated by one week: morning turmeric; evening turmeric; morning control; evening control. Participants prepared for each lab visit by consuming a low-antioxidant diet for two days and fasting for 12 h. Urine was collected in the lab at baseline and one-hour post-meal and at home for the following five hours. The results showed that the processes were successful in executing the protocol and collecting the measurements and that participants understood and adhered to the instructions. The findings also revealed that the spice treatment did not elicit the expected antioxidant effect and that the six-hour post-treatment urine collection period did not detect differences in urine endpoints across treatments. This feasibility study revealed that modifications to the spice treatment and urine sampling timeline are needed before implementing a larger study.

Assessing the Market Potential of Home-Made Masala and Spice Powder

This paper aims at assessing the consumer choice for masala (Homemade/ Ready-made powder) for home cooking in Trivandrum City in the state of Kerala, India. Kerala is popularly known as the "King of Spices," the leading producer of black pepper, enjoying a pride of place among all the spice producers. From the analysis made by us it is clear that people choose home-made forms of masala rather than ready-made ones. The reasons behind this are clearly studied in this paper. The target market is identified and segmented. Geographic segmentation is done by dividing the entire Trivandrum city into 12 major locations. Socio-demographic segmentation was also done on the basis of age, gender and income. Descriptive research design is being employed for the study. The data is collected using survey method by self-administering questionnaire or survey instrument. This paper is mainly divided into two main parts. The first part talks about the relationship between certain demographic factors like age, income and gender with the choice of masalas. The sample size is 300 and a Chi-square test of independence is done using SPSS tool. The second part talks about the reasons why people prefer home-made forms compared to ready-made forms of spice and masala powders. For this the sample size was 121 respondents. The analysis is done using Voyant tool. Text mining approach has been adopted. From the results it is clear that there is no significant correlation between the demographic factors considered and the choice made. Most of the respondents prefer to use home-made spices and masala powders as they consider it to be not adulterated. The two major factors driving the growth of the global organic food & beverage market are the number of health-conscious customers and growing awareness of the health benefits associated with organic spice consumption. Health is an important aspect considered in the case of spice powders and masala. People do not tolerate adulteration and hence they tend to choose the traditional methods of making masala powders over the ready-made forms available in the market today. This study would help the marketers to know the market potential and also to understand the consumer needs in case of spices and masala powders.

Impact of Common Spices on Glycemia in Individuals with Type 2 Diabetes: Systematic Review and Meta-Analysis of Clinical Trials

Abstract Objectives This study examined the effect of common spices cardamom, ginger, cumin, curcuminoids and cinnamon on improving glucose levels in individuals with type 2 diabetes by systematic review and meta-analysis. Methods PubMed, FSTA, Web of Science, CINAHEL, MEDLINE and Cochrane Library database of systematic review databases were searched using keywords (fasting blood glucose OR hemoglobin A1c OR HbA1c OR homeostasis) AND (Ginger or zingiber or “zingiber officinale” or “cinnamomum zeylanicum” or “cinnamomum aromaticum” or “cinnamomum cassia” or “cinnamomum verum” or curcumin or turmeric or curcuminoids or “curcuma longa” or langas or “curcuma zedoarias” or turmeric) AND (diabetes* OR “diabetes mellitus” OR “type 2” OR “blood glucose” OR insulin* OR antidiabet* OR “glucose level”) up to January 2020. Statistical calculations used SAS software version 9.2 (SAS, Cary NC, USA). P-values < 0.05 were considered significant, P-values < 0.10 were considered weakly significant. Results Twenty-three studies with 2237 trial participants were selected out of a 512 study pool. Spices decreased FBG and HbA1c %. The estimated reduction in intervention change vs. control change is as follows: A1c was −0.264 mg/dl, 95% CI (−0.5503, −0.02), P value 0.069; FBG was −9.9370 mg/dl, 95% CI (−20.79, 0.91), P value 0.07. A significant heterogeneity was observed overall among the all studies, indicating that not all studies had similar levels of decrease. Conclusions A correlation between consumption of certain common spices and significant reduction in glycemic indices among diabetes patients was proved. Funding Sources Clemson University.

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.

The Effect of Chronic Spice Consumption on Plasma Pro-Inflammatory Cytokine Levels and Monocyte Function in Adults with Overweight/Obesity

Abstract Objectives Obesity-induced, chronic, low-grade inflammation is involved in the pathogenesis of cardiovascular disease (CVD). Numerous spices have anti-inflammatory properties in animal models and humans. However, few studies have examined the anti-inflammatory effect of spices in the context of daily meal consumption, which is typically how spices are consumed. The objective of this study was to investigate the anti-inflammatory effect of chronic spice consumption in adults with overweight/obesity at risk for CVD. Methods Nonsmoking adults (30–75 years old) with overweight/obesity (BMI ≥ 25 and ≤ 35 kg/m2), elevated waist circumference (≥94 cm for men and ≥ 80 cm for women) and at least one other risk factor for CVD were recruited for a 3-period, crossover, randomized controlled-feeding study (n = 63). In random order, participants consumed an Average American Diet (AAD) for 4 weeks containing: 1) 0.6 g of spice blend per 2100 kcal, 2) 3.2 g of spice blend per 2100 kcal, or 3) 6.4 g of spice blend per 2100 kcal with a≥2-week washout period between each test period. The spice blend was comprised of 24 popular spices. Blood was collected at baseline and after each test period. Peripheral blood mononuclear cells were isolated, and the % of monocyte subsets (classical; CD14++CD16−, intermediate; CD14++CD16+, non-classical; CD14+CD16++) were quantified using flow cytometry. Plasma pro-inflammatory cytokine levels (TNF-α, IL-1β, IL-6, IL-8, MCP-1) were measured using ELISA. In a subset of participants (n = 6), transendothelial migratory function of each monocyte subset through MCP-1 stimulated human umbilical vein endothelial cells was evaluated. Results Plasma IL-6 was significantly reduced after consuming the AAD containing 3.2 g compared to 0.6 g of spice blend in men and postmenopausal women (P = 0.031). Transendothelial migration of classical monocytes was significantly reduced following consumption of the AAD containing 3.2 g and 6.4 g of the spice blend compared to 0.6 g of spice blend (P = 0.011). Conclusions Consumption of an AAD with spices for 4 weeks attenuated inflammatory outcomes including plasma IL-6 and transendothelial migration of classical monocytes in adults with overweight/obesity. Funding Sources McCormick Science Institute.

Immunity-Boosting Spices and the Novel Coronavirus.

Although there is no reported genetic predisposition in contracting coronavirus disease 2019 (COVID-19), the mortality rate varies among different ethnic groups. Here we determined potential correlation between COVID-19 and spice consumption. The data from 163 countries including total cases, total deaths, and total recovered were analyzed. It was observed that there is a clear interrelated prevalence between the total number of COVID-19 cases per million population tested and the gram of spice supply per capita per day. Nations with lower consumptions of spices per capita showed greater number of COVID-19 cases per million population. This is not surprising as herbs and spices are well-known to boost immunity. Although the precise molecular mechanisms associated with spices and immunity are not completely understood, our findings led us to hypothesize that spice consumption plays a role in our ability to fight COVID-19; however, intensive research is needed to determine the translational value of these findings.

Role of Spices in Offering Natural Immunity to Fight Various Diseases

Adequate nutrition intake is one of main factors to strengthen immunity. Traditional and cultural practices of food consumption involve use of several spices in limited quantities as part of food. Spices have offered versatile biological effects due to presence of valuable biochemicals. The aim of the present paper is to review published scientific evidence on potential role of spices in offering innate and adaptive immunity to human body. It has been demonstrated that, turmeric, one of the widely used spices, acts as an anti-viral agent through inhibition of viral entry into cells, suppression of viral replication and modulation of cytokines. A field study revealed that nations with higher consumption of spices have shown lesser COVID-19 cases and higher recovery rates. Further, spices also have shown to possess antioxidant activity superior or equivalent to ascorbic acid and are known to regulate inflammation processes. Evidence generated from the published literature is compelling to arrive at a conclusion that consumption of spices might improve immunity there by offering protection against various diseases including COVID-19. It is also noted that there are lesser number of human clinical trials in this area which warrants immediate attention to provide scientific evidence to immunity offered by spices.

Estimation the cancer risk due to ingestion the food spices commonly used in Iraqi kitchen

Spices are natural substances taken from special plants and have a different taste when added to food and some of them have great benefits for health and body. These plants vary from country to country depending on the type of soil and how they are grown and this affects their quality. In this study, the specific activity of 40K, 238U and 232Th series and 137Cs in some selected natural food spices commonly used in Iraq kitchen were determined using gamma spectrometry and the ingested doses via food consumption were also assessed. The average specific activity of 40K, 238U, 232Th and 137Cs in the samples are 72.00 Bqkg−1, 106.576Bqkg−1, 148.74 and 191.88 Bq.kg−1 respectively. The highest activity concentration of 40K, 238U, 232Th and 137Cs was recorded in cumin (401.7) for 40K, laurel paper (260.67) for 238U, briana spices (733.7) for 232Th and Chamomile (833.4) for 137Cs. The maximum value of total annual effective dose received from 40K, 238U, 232Th and 137Cs due to consumption of natural spices by the inhabitants was 169.83 μSvy−1. This value is low compared to the average radiation dose of 290 μSvy−1 received per caput worldwide due to ingestion the food spices. The excess lifetime cancer risk due to ingestion of radionuclide in food spices was estimated and the values obtained were compared with standards. Based on these results it can be concluded that the foods spices studied in this work do not present any serious radiological effect. Spices are natural substances taken from special plants and have a different taste when added

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.

New allergens from spices in the Apiaceae family: anise Pimpinella anisum L. and caraway Carum carvi L.

Spices are gaining popularity in individual consumption, food industry, and medicine. While the incidence of allergies is constantly rising, those caused by consumption of herbs and spices are relatively rare. The allergic potential of spices added to many dishes and products is dangerous, as consumers may ingest them unknowingly. At particular risk are persons allergic to both birch and mugwort pollen because of cross-reactivity to proteins similar to birch allergen, Bet v 1 and profilins, who often exhibit a clinical condition termed “mugwort-celery-spice syndrome”.The aim of our research was to analyze the extracts of anise and caraway for the presence of major pan-allergens, such as Bet v 1 analogues and profilins. Secondly, we analyzed the prevalence of reactions towards these pan-allergens among patients sensitive to spices. Finally, we tried to identify some of the previously unidentified allergenic proteins in these spices.In order to identify Bet v 1 analogues and profilins in anise and caraway, we conducted immunoblotting of the proteins extracted from the spices with anti-Bet v 1 and anti-profilin antibodies.The identification of new allergens was performed by initial selection of proteins through immunoblotting with sera of patients sensitive to spices. The proteins were subsequently characterized with LC-MS/MS.The presence of Bet v 1 analogues and profilins in anise was confirmed and a new allergen, glyceraldehyde 3-phosphate dehydrogenase, was identified. Moreover, new caraway allergens were found, including Bet v 1 analogue, profilin, and elongation factor α.