Neuroprotective potency of some spice herbs, a literature review

Khazdair, Mohammad Reza; Anaeigoudari, Akbar; Hashemzehi, Milad; Mohebbati, Reza

doi:10.1016/j.jtcme.2018.01.002

Cited by 89 publications

(64 citation statements)

References 97 publications

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“…As edible plant spices, they could make food fragrant, spicy, bitter, sweet and other characteristics. [2,3] Among them, volatile and nonvolatile components played critical roles in flavor characteristics. They were of great significance to determine and evaluate spices.…”

Section: Introductionmentioning

confidence: 99%

Comparison of nonvolatile taste components in 18 strong fragrance spices

Duan

Huang

Xiao

et al. 2020

International Journal of Food Properties

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In order to investigate the taste compounds of 18 strong fragrance spices, high performance liquid chromatography was used to determine the content of free amino acids, nucleotides and organic acids. Cluster analysis was used to classify on the basis of similar data. The results showed that the content of free amino acid in tarragon was the highest, 44.97 g/kg, followed thyme, 11.88 g/kg. The contents of organic acids in 3 spice samples were significantly higher compared with others, including thyme (54.67 g/kg), sweet basil (42.28 g/kg) and small cardamon (40.72 g/kg). Nucleotides' contents were significantly higher in star anise (3.54 g/kg) than the other 17 spice samples. The taste active value (TAV) of glutamic acid (22.01) was the highest. In addition, the TAVs of lactic acid, acetic acid, ascorbic acid, tartaric acid and malic acid in 18 spice samples were also more than 1, which indicated that these compounds contribute greatly to spices taste. The equivalent umami concentration (EUC) of tarragon was the highest, with 26.15 g monosodium glutamate (MSG)/100 g. The 18 strong fragrance spices were divided into 2 categories according to the cluster analysis of EUC. The tarragon and dill were one category, other 16 spices were the other category. When the Euclidean distance increased to 25, the tarragon and dill were incorporated into the category of other 16 spices. ARTICLE HISTORY

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Section: Introductionmentioning

confidence: 99%

Comparison of nonvolatile taste components in 18 strong fragrance spices

Duan

Huang

Xiao

et al. 2020

International Journal of Food Properties

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“…Although not appearing as a medicinal herb used traditionally, crocus petals are significantly less expensive than stigmas, prompting researchers to examine their potential in treating depression. Thus, a trial comparing the efficacy of petals and stigmas suggests that they are equally effective in the treatment of mild to moderate depression [44,45].…”

Section: Antidepressantmentioning

confidence: 99%

Traditional and Modern Uses of Saffron (Crocus Sativus)

Mzabri¹,

Addi²,

Berrichi³

2019

Cosmetics

119

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The Aromatic and Medicinal Plants sector has undergone a remarkable evolution, especially during the last decade. The global market is moving more and more towards products of natural origin. Indeed, of the 4200-existing plant in Morocco, 800 are listed as aromatic and medicinal plants. Among these plants, saffron is a source of income for many areas of Morocco. Saffron, the dried stigma of the Crocus sativus flower, is considered among the main terroir products of Morocco. Saffron has accompanied all civilizations, whether for its culinary role, for its quality of dye or its ancestral virtues rooted in folk medicine. This review highlights the main components of saffron, and the pharmacological activities that result from it and make this product a serious therapeutic hope. Then, a classification of uses of saffron was carried out according to its uses, traditional, pharmaceutical, cosmetic and perfumery without forgetting its use a spice incorporated in many dishes around the world.

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“…Linalool, terpene alco-hol, improved learning and memory in a transgenic mouse model of AD by reduction of the level of inflammation markers [15]. Khazdair et al [16] reported that monoterpenes from various medicinal plants are active constituents with therapeutic potential in disorders associated with neuroinflammation and neurotransmitter deficiency such as AD and depression.…”

Section: Introductionmentioning

confidence: 99%

(-)-cis-Carveol, a Natural Compound, Improvesβ-Amyloid-Peptide 1-42-Induced Memory Impairment and Oxidative Stress in the Rat Hippocampus

Hrițcu

Boiangiu

Morais

et al. 2020

BioMed Research International

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Alzheimer’s disease (AD) could be considered a multifactorial neurodegenerative disorder characterized by the accumulation of the β-amyloid-peptide (Aβ) within the brain leading to cognitive deficits, oxidative stress, and neuroinflammation. The present work was carried out to investigate the neuroprotective effect of (-)-cis-carveol (1% and 3%, for 21 days) against the β-amyloid-peptide 1-42- (Aβ1-42-) induced AD. Twenty-five rats were divided into five groups (n=5/group): the first group—control (sham-operated); the second group—Aβ1-42 (1 mM) that received donepezil treatment (5 mg/kg, as the positive reference drug in the Y-maze and the radial arm maze tests); the third group—Aβ1-42 (1 mM); the fourth and fifth groups—Aβ1-42 (1 mM) that received (-)-cis-carveol treatment groups (1% and 3%). The results of this study demonstrated that (-)-cis-carveol improved Aβ1-42-induced memory deficits examined by using Y-maze and radial arm maze in vivo tests. Also, the biochemical analyses of the hippocampus homogenates showed that (-)-cis-carveol reduced hippocampal oxidative stress caused by Aβ1-42. Our results suggested that the use of (-)-cis-carveol may be suitable for decreasing AD-related symptoms.

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Neuroprotective potency of some spice herbs, a literature review

Cited by 89 publications

References 97 publications

Comparison of nonvolatile taste components in 18 strong fragrance spices

Comparison of nonvolatile taste components in 18 strong fragrance spices

Traditional and Modern Uses of Saffron (Crocus Sativus)

(-)-cis-Carveol, a Natural Compound, Improvesβ-Amyloid-Peptide 1-42-Induced Memory Impairment and Oxidative Stress in the Rat Hippocampus

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