Spices in the Nutraceutical and Health Food Industry

Shylaja, M. R.; Peter, K.V.

doi:10.17660/actahortic.2007.756.39

Cited by 7 publications

(4 citation statements)

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“…Generally speaking, spices from seeds, barks, roots, fruit, and/or other plant materials (Ahmad et al, 2020) provide nutraceutical, anti-oxidant, anti-diabetic, nutritional, anti-hypercholesterolemic, cardioprotective, anti-microbial, anti-inflammatory, anticancer, and anti-carcinogenic activities with significant importance for health maintenance and disease prevention (Shylaja and Peter, 2007;Pandey et al, 2022). For instance, curcumin in turmeric, [6]-gingerol in ginger, saponin and fiber in fenugreek, capsaicin in red pepper, allicin in garlic have nutraceutical properties given by several physiological and medicinal effects.…”

Section: Herbs and Spicesmentioning

confidence: 99%

Natural nutraceuticals, especially functional foods, their ma-jor bioactive components, formulation, and health benefits for disease prevention - An overview

Awuchi¹,

Okpala

2022

JFB

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Nutraceuticals play wide range of important roles, from health promotion, increasing life expectancy, maintaining body cell integrity, to reducing the risks of many diseases. As consumers continue to be attracted to nutraceuticals, such as superfoods, vegetables, fruits, high-protein foods, eating healthy intertwines with finding the right balance. Nowadays, the nutraceutical industries are among the many that target to meet the growing and dynamic consumers’ expectations. Adding to their increasing interest and general acceptability, consumers continue to be attracted to nutraceuticals. How nutraceuticals, especially functional foods, etc., help in tackling health challenges increase the interest among several researchers in this subject area, and given the ever-growing need across communities around the globe for healthy living, strengthens the need for continued synthesis of published information to supplement existing knowledge. This overview, therefore, discusses natural nutraceuticals, especially functional foods, their major bioactive components, formulation, health benefits for disease prevention.

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Section: Herbs and Spicesmentioning

confidence: 99%

Natural nutraceuticals, especially functional foods, their ma-jor bioactive components, formulation, and health benefits for disease prevention - An overview

Awuchi¹,

Okpala

2022

JFB

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“…Predominantly used as flavoring, coloring, and aromatic agents in beverages and foods, spices are gaining attention for their potential health benefits. The nutritional, antioxidant, anti-inflammatory, antimicrobial, and other medicinal uses of spices have paramount importance [ 118 ]. Numerous health benefits of these food adjuncts have been recognized by pioneering experimental studies involving both in vitro and in vivo studies over the past few decades, including their antioxidant and anti-inflammatory potential, digestive stimulant effects, hypolipidemic actions, anti-lithogenic properties, antidiabetic influence, antimutagenic, and anticarcinogenic potentials [ 119 ].…”

Section: Spice-derived Phytochemicals and Crc Prevention By Modulatin...mentioning

confidence: 99%

Spice-Derived Bioactive Compounds Confer Colorectal Cancer Prevention via Modulation of Gut Microbiota

Dacrema

Ali

Ullah

et al. 2022

Cancers

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Colorectal cancer (CRC) is the second most frequent cause of cancer-related mortality among all types of malignancies. Sedentary lifestyles, obesity, smoking, red and processed meat, low-fiber diets, inflammatory bowel disease, and gut dysbiosis are the most important risk factors associated with CRC pathogenesis. Alterations in gut microbiota are positively correlated with colorectal carcinogenesis, as these can dysregulate the immune response, alter the gut’s metabolic profile, modify the molecular processes in colonocytes, and initiate mutagenesis. Changes in the daily diet, and the addition of plant-based nutraceuticals, have the ability to modulate the composition and functionality of the gut microbiota, maintaining gut homeostasis and regulating host immune and inflammatory responses. Spices are one of the fundamental components of the human diet that are used for their bioactive properties (i.e., antimicrobial, antioxidant, and anti-inflammatory effects) and these exert beneficial effects on health, improving digestion and showing anti-inflammatory, immunomodulatory, and glucose- and cholesterol-lowering activities, as well as possessing properties that affect cognition and mood. The anti-inflammatory and immunomodulatory properties of spices could be useful in the prevention of various types of cancers that affect the digestive system. This review is designed to summarize the reciprocal interactions between dietary spices and the gut microbiota, and highlight the impact of dietary spices and their bioactive compounds on colorectal carcinogenesis by targeting the gut microbiota.

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“…Moreover, due to the numerous proven beneficial effects attributed to active biochemicals present in spices, they are also utilized in aromatherapy, cosmetics, nutraceuticals, perfumes, and pharmaceuticals. Spices can be added to foods in various forms, such as whole, ground, or in the form of highly concentrated extracts [7].…”

Section: Introductionmentioning

confidence: 99%

Chemical Composition of Essential Oils and Supercritical Carbon Dioxide Extracts from Amomum kravanh, Citrus hystrix and Piper nigrum ‘Kampot’

Katerina,

Klara,

Samnang

et al. 2023

Molecules

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The fruits of Amomum kravanh, Citrus hystrix and Piper nigrum ‘Kampot’ are traditionally used as spices in Cambodian cuisine. In this study, the chemical composition of essential oils (EOs) and supercritical CO2 extracts from all three species was determined using GC-MS, with two columns of different polarity (HP-5/DB-HeavyWAX). Differences between the chemical profile of the EOs and CO2 extracts were observed for all species. The greatest difference was detected in A. kravanh EO containing mainly eucalyptol (78.8/72.6%), while the CO2 extract was rich in fatty acids (13/55.92%) and long-chain alkanes (25.55/9.54%). Furthermore, the results for the CO2 extract of this species differed, where tricosane (14.74%) and oleic acid (29.26%) were the main compounds identified when utilizing the HP-5 or DB-HeavyWAX columns, respectively. Moreover, the EO and CO2 extract from P. nigrum ‘Kampot’ fruits and the CO2 extract from C. hystrix fruit peel, containing respective amounts 34.84/39.55% (for EO) and 54.21/55.86% (for CO2 extract) of β-caryophyllene and 30.2/28.9% of β-pinene, were isolated and analyzed for the first time. Generally, these findings suggest that supercritical CO2 could potentially be used for the extraction of all three spices. Nevertheless, further research determining the most efficient extraction parameters is required before its commercial application.

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Spices in the Nutraceutical and Health Food Industry

Cited by 7 publications

References 0 publications

Natural nutraceuticals, especially functional foods, their ma-jor bioactive components, formulation, and health benefits for disease prevention - An overview

Natural nutraceuticals, especially functional foods, their ma-jor bioactive components, formulation, and health benefits for disease prevention - An overview

Spice-Derived Bioactive Compounds Confer Colorectal Cancer Prevention via Modulation of Gut Microbiota

Chemical Composition of Essential Oils and Supercritical Carbon Dioxide Extracts from Amomum kravanh, Citrus hystrix and Piper nigrum ‘Kampot’

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