Health Benefits of Herbs and Spices in Aging Adults

2015 ◽  
pp. 39-58 ◽  
Author(s):  
Linda C. Tapsell ◽  
Elizabeth P. Neale
Keyword(s):  
Health Benefits ◽  
Aging Adults ◽  
Herbs And Spices

scholarly journals Health benefits of herbs and spices: the past, the present, the future

2006 ◽  
Vol 185 (S4) ◽  
Author(s):  
Linda C Tapsell ◽  
Ian Hemphill ◽  
Lynne Cobiac ◽  
David R Sullivan ◽  
Michael Fenech ◽  
...  
Keyword(s):  
Health Benefits ◽  
The Past ◽  
The Future ◽  
Herbs And Spices

scholarly journals Herbs and Spices Fortified Functional Dairy Products

2021 ◽  
Author(s):  
Vinod Kumar Paswan ◽  
Hency Rose ◽  
Chandra Shekhar Singh ◽  
S. Yamini ◽  
Aman Rathaur
Keyword(s):  
Organic Acids ◽  
Essential Oils ◽  
Bioactive Compounds ◽  
Dairy Products ◽  
Health Benefits ◽  
Rich Source ◽  
Health And Nutrition ◽  
Functional Attributes ◽  
Ice Creams ◽  
Herbs And Spices

Recently, an increased interest in exploiting the functional and medicinal health attributes of herbs and spices has been observed worldwide among the health conscious consumers to preserve and promote the health and nutrition and immunity particularly during the Covid-19 pandemic era. Fortification of dairy products with these herbs and spices so as to exploit the functional and medicinal attributes have also gained momentum. Herbs and spices are rich source of bioactive compounds such as anti-oxidants, vitamins, micro- and macro-minerals, phytochemicals like flavonoids, alkaloids, glycosides, tannins, essential oils, coumarin, organic acids, phenols and saponins. Milk and other dairy products have been popular compatible vehicles for delivering functional, nutritional and other health benefits of phytochemicals of herbs and spices among the consumers. This chapter explores the quality and functional attributes of herbs and spices fortified dairy products such as herbal spiked milk, curd and yoghurts, paneer, cheese and ice creams and other dairy products.

scholarly journals Uji Cemaran Bakteri pada Bawang Putih Giling yang Dijual di Pasar Tradisional Kecamatan Galang

2020 ◽  
Vol 2 (1) ◽  
pp. 51-54
Author(s):  
Listrahot Tondang ◽  
Abdul Karim ◽  
Sartini Sartini
Keyword(s):  
Research Method ◽  
Bacterial Contamination ◽  
Klebsiella Oxytoca ◽  
Health Benefits ◽  
Traditional Market ◽  
Herbs And Spices

Garlic is one of the spices or spices that has a delicious tastes and aroma and garlic has many health  benefits. The ingredients purchased in the traditional market need to be kept clean to avoid bacterial contamination that cause disease. The study aims to determine bacterial contamination of ground garlic sold in the traditional market of Galang. The research method is descriptive to see the number of colonies and the characteristic of the types of bacteria that contaminate onions the white sold in the traditional market in Galang.. The result of laboratory samples obtanied 2 sample contaminated with Klebsiella oxytoca bacteria and 6 sample contaminated with Enterogenous aerogenosa bacteria. Conclutions  obtained and the results of this study are ground garlic sample sold in the  traditional market of galang distric. It can be concluded that 2 samples were polluted by Klebsiella oxytoca bacteria and 6 samples contaminated with aerogenous Enterobacter bacteria feasible consumption of larvae according to the  regultions of BPOM no. HK.00.06.1.53.4011 of 2009 and Indonesian National Standart no.7338 of 2009 on herbs and spices the number of total plates is not greater and the threshold of 1x106 colony/gram

scholarly journals Fatty acid profile, phenolic compounds and potential antioxidant activity of fresh and cooked Massaman curry paste

2019 ◽  
Vol 9 (8) ◽  
pp. 543
Author(s):  
Preeya Dat-arun ◽  
Korawan Chakree ◽  
Sukanya Settaraksa
Keyword(s):  
Antioxidant Activity ◽  
Fatty Acid ◽  
Phenolic Compounds ◽  
Palmitic Acid ◽  
Fatty Acid Profile ◽  
Crude Extract ◽  
Methanol Extract ◽  
Health Benefits ◽  
Phenolic And Flavonoid ◽  
Herbs And Spices

Background: Fresh herbs and spices used in Thai food are one of the aspects that make Thai cuisine so unique. While some of these herbs and spices  have been studied scientifically to look for health benefits, there is little definitive evidence on the subject.Objective: To determine the proximate compositions, fatty acid profiles, phenolic and flavonoid contents, and antioxidant activity of fresh massaman curry paste (MCP) and cooked massaman curry, including beef and chicken massaman curry (BMC and CMC, respectively).Methods: The chemical composition and fatty acid profile of freeze-dried samples were analyzed. Food samples were extracted by three solvents: water, absolute methanol or ethanol. The total phenolic and flavonoid contents (TPC, TFC, respectively) of the extracts were measured spectrophotometrically and identified through high performance liquid chromatography (HPLC). The antioxidant activities of extracts were evaluated by 2,2-dyphenyl-1-picrylhydrazyl (DPPH) scavenging and ferric reducing antioxidant power (FRAP) assays.Results: It was found that carbohydrate, protein and fat were the main components of all sample studies. Chicken massaman curry (CMC) contained the highest fat and energy contents. The fatty acid profile of CMC showed high values of lauric acid (9460 mg/100 g), oleic acid (6050 mg/100 g) and palmitic acid (4220 mg/100 g). In contrast, MCP had high masses of linoleic acid (213.70 mg/100 g) and palmitic acid (195.71 mg/100g). It was determined that the methanol extract of MCP had the highest content of TPC (1.076±0.013 mg gallic acid equivalent (GAE)/100g crude extract), TFC (27.10±0.31 mg CE/ 100g crude extract) and antioxidant activity after being analyzed through FRAP assay (0.311 ± 0.002 mg Trolox/100g crude extract). The ethanol extract of MCP contained the highest mass of DPPH at a value of      11.81±0.06 mg GAE/100 g crude extract, followed by the methanol extract of MCP (11.02 ± 0.05 mg GAE/100 g crude extract). Cooked massaman curry, including BMC and CMC, had lower contents of TPC, TFC and antioxidant than fresh MCP did. Ferulic acid, the main phenolic acid in the samples, was highest in the methanol extract, followed by ethanol and then water. After the cooking process, some activities of food were altered.Conclusion: The results of this study suggest that fresh massamun curry paste and cooked Massuman curry in ready-to-eat foods could potentially exhibit antioxidant activity. The health benefits from of plant sources still remained in the products after being cooked.     Keywords: Thai food, Massaman curry, Antioxidant activity, Fatty acid profile, Phenolic compounds

scholarly journals Shopping for Health: Herbs and Spices

EDIS ◽  
2013 ◽  
Vol 2013 (4) ◽  
Author(s):  
Jenna A. Norris ◽  
Wendy Dahl
Keyword(s):  
Health Benefits ◽  
Human Nutrition ◽  
Food Science ◽  
Fact Sheet ◽  
Wide Range ◽  
Herbs And Spices

Herbs and spices have been used for hundreds of years in cooking and medicine. They add a wide range of flavors to food and may also provide health benefits. For some people, using herbs and spices in cooking may be a challenge, but it doesn’t have to be that way! The information below will get you on track to enjoying zesty, flavorful, healthy cooking. This 4-page fact sheet was written by Jenna A. Norris and Wendy Dahl and published by the UF Department of Food Science and Human Nutrition, April 2013. http://edis.ifas.ufl.edu/fs225

Auditory Training to Improve Speech Perception and Self-Efficacy in Aging Adults

2020 ◽  
Vol 63 (4) ◽  
pp. 1270-1281
Author(s):  
Leah Fostick ◽  
Riki Taitelbaum-Swead ◽  
Shulamith Kreitler ◽  
Shelly Zokraut ◽  
Miriam Billig
Keyword(s):  
Speech Perception ◽  
Self Efficacy ◽  
Temporal Order Judgment ◽  
Auditory Training ◽  
Intensity Discrimination ◽  
Training Design ◽  
Auditory Temporal Processing ◽  
Temporal Properties ◽  
Computer Based ◽  
Aging Adults

Purpose Difficulty in understanding spoken speech is a common complaint among aging adults, even when hearing impairment is absent. Correlational studies point to a relationship between age, auditory temporal processing (ATP), and speech perception but cannot demonstrate causality unlike training studies. In the current study, we test (a) the causal relationship between a spatial–temporal ATP task (temporal order judgment [TOJ]) and speech perception among aging adults using a training design and (b) whether improvement in aging adult speech perception is accompanied by improved self-efficacy. Method Eighty-two participants aged 60–83 years were randomly assigned to a group receiving (a) ATP training (TOJ) over 14 days, (b) non-ATP training (intensity discrimination) over 14 days, or (c) no training. Results The data showed that TOJ training elicited improvement in all speech perception tests, which was accompanied by increased self-efficacy. Neither improvement in speech perception nor self-efficacy was evident following non-ATP training or no training. Conclusions There was no generalization of the improvement resulting from TOJ training to intensity discrimination or generalization of improvement resulting from intensity discrimination training to speech perception. These findings imply that the effect of TOJ training on speech perception is specific and such improvement is not simply the product of generally improved auditory perception. It provides support for the idea that temporal properties of speech are indeed crucial for speech perception. Clinically, the findings suggest that aging adults can be trained to improve their speech perception, specifically through computer-based auditory training, and this may improve perceived self-efficacy.

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