Stable Isotope Ratios of Herbs and Spices Commonly Used as Herbal Infusions in the Italian Market.
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ABSTRACT:
SUBMITTER: Khatri PK
PROVIDER: S-EPMC8153971 | biostudies-literature |
REPOSITORIES: biostudies-literature
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Project description:Wild edible plants are an essential component of people's diets in the Mediterranean basin. In Italy, ethnobotanical surveys have received increasing attention in the past two centuries, with some of these studies focusing on wild edible plants. In this regard, the literature in Italy lacks the coverage of some major issues focusing on plants used as herbs and spices. I searched national journals for articles on the use of wild food plants in Italy, published from 1963 to 2020. Aims of the present review were to document plant lore regarding wild herbs and spices in Italy, identify the wild plants most frequently used as spices, analyze the distribution of wild herbs and spices used at a national scale, and finally, to describe the most common phytochemical compounds present in wild plant species. Based on the 34 studies reviewed, I documented 78 wild taxa as being used in Italy as herbs or spices. The studies I included in this systematic review demonstrate that wild species used as herbs and spices enrich Italian folk cuisine and can represent an important resource for profitable, integrated local small-scale activities.
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Project description:Spices and herbs are well-known for being rich in healthy bioactive metabolites. In recent years, interest in the fatty acid composition of different foods has greatly increased. Thus, the present study was designed to characterize the fatty acid composition of 34 widely used spices and herbs. Utilizing gas chromatography (GC) flame ionization detection (FID) and GC mass spectrometry (MS), we identified and quantified 18 fatty acids. This showed a significant variation among the studied spices and herbs. In general, oleic and linoleic acid dominate in seed spices, whereas palmitic, stearic, oleic, linoleic, and α-linolenic acids are the major constituents of herbs. Among the studied spices and herbs, the ratio of n-6/n-3 polyunsaturated fatty acids (PUFAs) was recorded to be in the range of 0.36 (oregano) to 85.99 (cumin), whereas the ratio of PUFAs/saturated fatty acids (SFAs) ranged from 0.17 (nutmeg) to 4.90 (cumin). Cumin, coriander, fennel, and dill seeds represent the healthiest fatty acid profile, based upon fat quality indices such as the ratio of hypocholesterolemic/hypercholesterolemic (h/H) fatty acids, the atherogenic index (AI), and the thrombogenic index (TI). All these seed spices belong to the Apiaceae family of plants, which are an exceptionally rich source of monounsaturated fatty acids (MUFAs) in the form of petroselinic acid (C18:1n12), with a very small amount of SFAs.
| S-EPMC8071036 | biostudies-literature
Project description:BackgroundA plant-based diet protects against chronic oxidative stress-related diseases. Dietary plants contain variable chemical families and amounts of antioxidants. It has been hypothesized that plant antioxidants may contribute to the beneficial health effects of dietary plants. Our objective was to develop a comprehensive food database consisting of the total antioxidant content of typical foods as well as other dietary items such as traditional medicine plants, herbs and spices and dietary supplements. This database is intended for use in a wide range of nutritional research, from in vitro and cell and animal studies, to clinical trials and nutritional epidemiological studies.MethodsWe procured samples from countries worldwide and assayed the samples for their total antioxidant content using a modified version of the FRAP assay. Results and sample information (such as country of origin, product and/or brand name) were registered for each individual food sample and constitute the Antioxidant Food Table.ResultsThe results demonstrate that there are several thousand-fold differences in antioxidant content of foods. Spices, herbs and supplements include the most antioxidant rich products in our study, some exceptionally high. Berries, fruits, nuts, chocolate, vegetables and products thereof constitute common foods and beverages with high antioxidant values.ConclusionsThis database is to our best knowledge the most comprehensive Antioxidant Food Database published and it shows that plant-based foods introduce significantly more antioxidants into human diet than non-plant foods. Because of the large variations observed between otherwise comparable food samples the study emphasizes the importance of using a comprehensive database combined with a detailed system for food registration in clinical and epidemiological studies. The present antioxidant database is therefore an essential research tool to further elucidate the potential health effects of phytochemical antioxidants in diet.
| S-EPMC2841576 | biostudies-literature
Project description:ETHNOPHARMACOLOGICAL RELEVANCE:According to Traditional Chinese Medicine theory, influenza is categorized as a warm disease or Wen Bing. The Wen Bing formulas, such as Yin-Qiao-San and Sang-Ju-Yin, are still first-line herbal therapies in combating variant influenza virus. To continue our study on the pharmacokinetic and pharmacodynamic interactions between Wen Bing formulas and oseltamivir (OS), the first-line western drug for the treatment of influenza, further interactions between OS and the eight single herbs and their relevant marker components from Wen Bing formulas were investigated in the current study. AIM OF STUDY:To establish an in-vitro screening platform for investigation of the potential anti-influenza herbs/herbal components that may have pharmacokinetic and pharmacodynamic interactions with OS. MATERIALS AND METHODS:To screen potential inhibition on OS hydrolysis, 1??g/mL of OS is incubated with herbs/herbal components in diluted rat plasma, microsomes and human recombinant carboxylesterase 1(hCE1) under optimized conditions. MDCK-WT and MDCK-MDR1 cell lines are utilized to identify potential modification on P-gp mediated transport of OS by herbs/herbal components. Caco-2?cells with and without Gly-Sar inhibition are performed to study the uptake of OS via PEPT1 transporters. Modification on OAT3 mediated transport is verified by the uptake of OS on HEK293-MOCK/HEK293-OAT3 cells. Anti-virus effects were evaluated using plaque reduction assay on H1N1 and H3N2 viruses. Potential pharmacokinetic and pharmacodynamic interaction between OS (30?mg/kg) and the selected herb, Radix Scutellariae (RS), at 300-600?mg/kg were carried out on rats. All samples are analyzed by an LC/MS/MS method for the contents of OS and OSA. A mechanistic PK model was developed to interpret the HDI between OS and RS in rats. RESULTS:Our developed platform was successfully applied to screen the eight herbal extracts and their ten marker components on metabolic inhibition of OS and modification of OS transport mediated by P-gp, OAT3 and PEPT1. Results from six in-vitro experiments were analyzed after converting raw data from each experiment to corresponding fold-change (FC) values, based on which Radix Scutellariae (RS) were selected to have the most HDI potential with OS. By analyzing the plasma and urine pharmacokinetic data after co-administration of OS with a standardized RS extract in rats using an integrated population pharmacokinetics model, it is suggested that RS could inhibit OS hydrolysis during absorption and increase the absorbed fraction of OS, which leads to the increased ratio of OS concentration versus that of OSA in both rat plasma and urine. Never the less, the anti-virus effects of 2.5?h post-dose rat plasma were not influenced by co-administration of OS with RS. CONCLUSION:A six-dimension in-vitro screening platform has been developed and successfully applied to find RS as a potential herb that would influence the co-administrated OS in rats. Although co-administered RS could inhibit OS hydrolysis during absorption and increase the absorbed fraction of OS, which lead to the increased ratio of OS concentration versus that of OSA in both rat plasma and urine, the anti-virus effect of OS was not influenced by co-administered RS.
| S-EPMC7125811 | biostudies-literature
Project description:The transition of a society from traditional to market-based diets (termed the nutrition transition) has been associated with profound changes in culture and health. We are developing biomarkers to track the nutrition transition in the Yup'ik Eskimo population of Southwest Alaska based on naturally occurring variations in the relative abundances of carbon and nitrogen stable isotopes (?(15)N and ?(13)C values). Here, we provide three pieces of evidence toward the validation of these biomarkers. First, we analyzed the ?(15)N and ?(13)C values of a comprehensive sample of Yup'ik foods. We found that ?(15)N values were elevated in fish and marine mammals and that ?(13)C values were elevated in market foods containing corn or sugar cane carbon. Second, we evaluated the associations between RBC ?(15)N and ?(13)C values and self-reported measures of traditional and market food intake (n = 230). RBC ?(15)N values were correlated with intake of fish and marine mammals (r = 0.52; P < 0.0001). RBC ?(13)C values were correlated with intake of market foods made from corn and sugar cane (r = 0.46; P < 0.0001) and total market food intake (r = 0.46; P < 0.0001). Finally, we assessed whether stable isotope ratios captured population-level patterns of traditional and market intake (n = 1003). Isotopic biomarkers of traditional and market intake were associated with age, community location, sex, and cultural identity. Self-report methods showed variations by age and cultural identity only. Thus, stable isotopes show potential as biomarkers for monitoring dietary change in indigenous circumpolar populations.
| S-EPMC3237231 | biostudies-literature
Project description:BackgroundRadioactive or stable isotopic labeling of metabolites is a strategy that is routinely used to map the cellular fate of a selected labeled metabolite after it is added to cell culture or to the circulation of an animal. However, a labeled metabolite can be enzymatically changed in cellular metabolism, complicating the use of this experimental strategy to understand how a labeled metabolite moves between organs. These methods are also technically demanding, expensive and potentially toxic. To allow quantification of the bulk movement of metabolites between organs, we have developed a novel application of stable isotope ratio mass spectrometry (IRMS).ResultsWe exploit natural differences in 13C/12C ratios of plant nutrients for a low-cost and non-toxic carbon labeling, allowing a measurement of bulk carbon transfer between organs in vivo. IRMS measurements were found to be sufficiently sensitive to measure organs from individual Drosophila melanogaster larvae, giving robust measurements down to 2.5 μg per sample. We apply the method to determine if carbon incorporated into a growing solid tumor is ultimately derived from food or host tissues.ConclusionMeasuring tumor growth in a D. melanogaster larvae tumor model reveals that these tumors derive a majority of carbon from host sources. We believe the low cost and non-toxic nature of this methodology gives it broad applicability to study carbon flows between organs also in other animals and for a range of other biological questions.
| S-EPMC8108461 | biostudies-literature
Project description:Mycotoxins are unavoidable contaminants of food grains, feeds, medicinal herbs, and spices, posing as health threat to animals and humans. The objective of this study was to screen medicinal herbs and spices for fungi and mycotoxin contamination and evaluate their safety. Sixty-three samples were examined for fungal contamination and fungal load determined using standard microbiological method. Aflatoxin and citrinin were detected using thin layer chromatography and high-performance chromatography technique. Fifty-eight out of the 63 samples were contaminated, while five were free from fungal contamination. Analysis revealed that 47 % of the samples had a fungal load above 1 × 103 cfu/g which is the permissible limit set by World Health Organization. The samples Mesua ferrea-II and Terminalia chebula-III had the highest fungal load, i.e., 5.0 × 104 cfu/g. A total of 187 fungi were isolated, out of which 28 were toxigenic which included 19 aflatoxin-producing Aspergillus flavus and 9 citrinin-producing Penicillium citrinum. The natural contamination with aflatoxin B1 was detected only in one sample, i.e., Arachis hypogaea (groundnut) which was present beyond the permissible limit. Though toxigenic fungi were isolated, mycotoxins were not detected from any of the medicinal herbs and spices. Medicinal herbs and spices are susceptible to toxigenic fungi; however, they also possess intrinsic factors that inhibit mycotoxin contamination. This study provides a basis in assessing the degree of fungal and potential mycotoxin contamination in medicinal herbs and spices.
| S-EPMC4975724 | biostudies-literature
Project description:A severe acute respiratory syndrome is an unusual type of contagious pneumonia that is caused by SARS coronavirus. At present, the whole world is trying to combat this coronavirus disease and scientific communities are putting rigorous efforts to develop vaccines. However, there are only a few specific medical treatments for SARS-CoV-2. Apart from other public health measures taken to prevent this virus, we can boost our immunity with natural products. In this article, we have highlighted the potential of common spices and herbs as antiviral agents and immunity boosters. A questionnaire-based online survey has been conducted on home remedies during COVID-19 among a wide range of peoples (n-531) of different age groups (13-68 years) from various countries. According to the survey, 71.8% of people are taking kadha for combating infection and boosting immunity. Most people (86.1%) think that there is no side effect of kadha while 13.9% think vice versa. A total of 93.6% of people think that spices are helpful in curing coronavirus or other viral infection as well as boosting immunity. Most people are using tulsi drops, vitamin C, and chyawanprash for boosting their immunity. Therefore, we conclude from the survey and available literature that spices and herbs play a significant role against viral infections.
| S-EPMC8013177 | biostudies-literature
Project description:Quorum sensing controls bacterial pathogenesis and virulence; hence, interrupting this system renders pathogenic bacteria non-virulent, and presents a novel treatment for various bacterial infections. In the search for novel anti-quorum sensing (AQS) compounds, 14 common culinary herbs and spices were screened for potential antipathogenicity activity against Chromobacterium violaceum ATCC 12472. Extracts of Glycyrrhiza glabra (liquorice), Apium graveolens (celery), Capsicum annuum (cayenne pepper) and Syzygium anisatum (aniseed) demonstrated good AQS potential, yielding opaque halo zones ranging from 12⁻19 mm diameter at sub-minimum inhibitory concentrations (0.350⁻4.00 mg/mL). For the same species, the percentage reduction in violacein production ranged from 56.4 to 97.3%. Zones with violacein inhibitory effects were evident in a celery extract analysed using high performance thin layer chromatography-bio-autography. The major active compound was isolated from celery using preparative-high performance liquid chromatography-mass spectrometry and identified using gas chromatography-mass spectrometry (GC-MS) as 3-n-butyl-4,5-dihydrophthalide (sedanenolide). Potent opaque zones of inhibition observed on the HPTLC-bio-autography plate seeded with C. violaceum confirmed that sedanenolide was probably largely responsible for the AQS activity of celery. The bacteriocidal properties of many herbs and spices are reported. This study, however, was focussed on AQS activity, and may serve as initial scientific validation for the anti-infective properties ascribed to several culinary herbs and spices.
| S-EPMC6521156 | biostudies-literature
Project description:(Background) Culinary cultures undergo dramatic changes due to globalization; however, the shift in the use of culinary spices and herbs is little documented. We aimed to list seasoning products used in contemporary Polish cuisine and assess whether they have roots in historic recipes. (Methods) Via an online questionnaire distributed via social media, we gathered data from 916 respondents from all over Poland. (Results) Altogether 132 single-ingredient taxa of plant or fungi species were mentioned in the questionnaire. Capsicums, black pepper, turmeric, oregano, cinnamon, marjoram, ginger, basil, thyme, and bay leaf were the 10 most quoted seasonings throughout the year. While local herbs are likely to have been long used in local cooking, the most commonly used spices have been known in Poland since at least 17–18th c. However, a few Asian, mainly Indian spices have become mainstream in the last few years. In particular, these are turmeric, cumin, and fenugreek. The seasonings which decreased the most are various seasoning mixes and stock cubes, unpopular due to the large amount of monosodium glutamate and salt. (Conclusions) Polish cuisine is undergoing a strong process of globalization, and curry spices have become standard cooking ingredients.
| S-EPMC9919365 | biostudies-literature