Antioxidants properties of some spices with their chemistry and mechanism of action

2021 ◽  
Vol 6 (1) ◽  
pp. 33-35
Author(s):  
Sunita Singh
Keyword(s):  
Red Wine ◽  
Antioxidant Properties ◽  
Dark Chocolate ◽  
Mustard Seed ◽  
Whole Grain ◽  
Yellow Mustard ◽  
Cell Dysfunction ◽  
Phenolic Diterpenes ◽  
Sulfur Containing ◽  
Herbs And Spices

Herbs and spices are the very best way to add flavor and dimension to a dish without adding fat, salt or calories. In fact, some herbs and spices already include a little something extra, like antioxidants. Antioxidants are substances that slow or prevent the oxidative process in which cells are damaged by free radicals, which can lead to cell dysfunction. These powerful nutrients have been linked to the prevention of heart disease and diabetes, improving immune function and lowering the risk of infection and even some cancers. The bioactive compounds present in spices having antioxidant properties mainly consists of flavonoids, phenolic compounds, sulfur-containing compounds, tannins, alkaloids, phenolic diterpenes, and vitamins. While we hear a lot about the antioxidants found in dark chocolate and red wine, spices like ground cloves, oregano leaves, ginger, cinnamon, turmeric and yellow mustard seed are the real antioxidant stars – delivering a higher concentration of antioxidants per 100g than dark chocolate, wine, even blueberries and whole grain cereal. Plus, they have none of the calories found in chocolate or the drawbacks associated with alcohol consumption.

Red wine extract, resveratrol, on maintenance of organ function following trauma-hemorrhage

2012 ◽  
Vol 2 (10) ◽  
pp. 351
Author(s):  
Fu-Chao Liu ◽  
Huang-Ping Yu
Keyword(s):  
Intracellular Signaling ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Neutrophil Function ◽  
Protective Effects ◽  
Organ Function ◽  
Mitogen Activated Protein ◽  
Ros Formation ◽  
Anti Inflammatory ◽  
And Control

Resveratrol, is a polyphenol that can be extracted from grapes and red wine, possess potential anti-inflammatory effects, which would result in the reduction of cytokine production, the alteration of the expression of adhesion molecule molecules, and the inhibition of neutrophil function. Resveratrol might also act as an antioxidant, anti-aging, and control of cell cycle and apoptosis. Resveratrol has been shown to have protective effects for patients in shock-like states. Such protective phenomenon is reported to be implicated in a variety of intracellular signaling pathways including the regulation of the mitogen-activated protein kinases (MAPK)/ hemeoxygenase-1 (HO-1) pathway, activates estrogen receptor (ER), and the mediation of pro-inflammatory cytokines, reactive oxygen species (ROS) formation and reactive. Moreover, through anti-inflammatory effects and antioxidant properties, the resveratrol is believed to maintain organ function following trauma-hemorrhage.Key words: resveratrol, anti-inflammatory, trauma-hemorrhage.

Chlorogenic acid and β-glucan from highland barley grain ameliorate β cell dysfunction via inhibiting apoptosis and improving cell proliferation

2021 ◽  
Author(s):  
Zehua Liu ◽  
Bo Li
Keyword(s):  
Cell Proliferation ◽  
Chlorogenic Acid ◽  
Barley Grain ◽  
Whole Grain ◽  
Β Cells ◽  
Β Cell ◽  
Pancreatic Β Cells ◽  
Active Compounds ◽  
Cell Dysfunction ◽  
Highland Barley

Recent studies support the view that highland barley as whole grain diet showed anti-hyperglycemic effects, while little information is available about the active compounds that could ameliorate pancreatic β cells...

Differential antioxidant properties of red wine in water soluble and lipid soluble peroxyl radical generating systems

2004 ◽  
Vol 263 (1/2) ◽  
pp. 211-215 ◽  
Author(s):  
R.S. Faustino ◽  
T.A. Clark ◽  
S. Sobrattee ◽  
M.P. Czubryl ◽  
G.N. Pierce
Keyword(s):  
Red Wine ◽  
Peroxyl Radical ◽  
Antioxidant Properties ◽  
Water Soluble

scholarly journals ANTIOXIDANT PROPERTIES EVALUATION FOR DIFFERENT TYPES OF APPLE VINEGAR WITH UNALCOHOLIC RED WINE CONCENTRATES ADDITION

1970 ◽  
Vol 63 ◽  
Author(s):  
Mariana Atena Poiană ◽  
I. Gergen ◽  
Diana Moigrădean ◽  
Viorica Târu ◽  
Diana Dogaru
Keyword(s):  
Antioxidant Capacity ◽  
Gallic Acid ◽  
Total Antioxidant Capacity ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Differential Method ◽  
Cabernet Sauvignon ◽  
Red Wines ◽  
Total Antioxidant ◽  
Monomeric Anthocyanins

In this paper it was obtained the apple vinegar with addition of red wines concentrates in different percents for to improve the antioxidant properties. For processing of red wine concentrates it was used the young red wines Merlot and Cabernet Sauvignon. For resulted vinegar types were analyzed total acidity, extract, total antioxidant capacity (using FRAP method), total polyphenols amount (by Folin-Ciocalteu method) and monomeric anthocyanins (using pH-differential method). Polyphenols content from vinegar with Cabernet Sauvignon concentrates addition was situated in the range 0.74-3.42 mM gallic acid/L and for vinegar with red wine Merlot concentrates addition between 0.74-2.64 mM gallic acid/L. The antioxidant capacity was presented the values between 0.45-8.18 mM Fe2+/L for apple vinegar with Cabernet Sauvignon concentrates addition and between 0.45-6.69 mM Fe2+/L for vinegar with Merlot concentrate addition. The polyphenols content and monomeric anthocyanins content of apple vinegars with red wine concentrates increase in rapport with the percent of red wines concentrates added. The values of polyphenols content and total antioxidant capacity were more with approximate 20% in the case of vinegar with Cabernet Sauvignon concentrates addition comparatively with the case of vinegar with Merlot concentrates addition.

The impact of mycorrhizal fungi on Sangiovese red wine production: Phenolic compounds and antioxidant properties

LWT ◽  
2016 ◽  
Vol 72 ◽  
pp. 310-316 ◽  
Author(s):  
Morena Gabriele ◽  
Chiara Gerardi ◽  
Vincenzo Longo ◽  
Jeannette Lucejko ◽  
Ilaria Degano ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Mycorrhizal Fungi ◽  
Red Wine ◽  
Antioxidant Properties ◽  
Wine Production ◽  
The Impact

Effect of the sulfur-containing compounds on the quinoid process of adrenaline autoxidation; potential neuroprotectors

2019 ◽  
Vol 65 (4) ◽  
pp. 316-323
Author(s):  
T.V. Sirota
Keyword(s):  
Antioxidant Properties ◽  
Enzymatic Reaction ◽  
The Body ◽  
Biologically Active ◽  
Treatment And Prevention ◽  
Multistep Process ◽  
Ic50 Values ◽  
Sulfur Containing ◽  
Sulfur Containing Compounds

The superoxide-generating reaction of adrenaline autoxidation in an alkaline medium, used in vitro to identify the antioxidant properties of various compounds, simulates the complex multistep process of quinoid oxidation of catecholamines (CA) in the body. Sulfur-containing cysteine (Cys) and reduced glutathione (GSH), as well as oxidized glutathione (GSSG), have been shown to inhibit this process. The studied substances were considered as inhibitors of quinoid oxidation and are evaluated as antioxidants. The IC50 values for Cys and GSH were close to 7.5 mM. Inhibition by GSSG was weaker; represented approximately 50-70% of Cys and GSH. Other sulfur-containing compounds that differ in chemical structure, the amino acids taurine and methionine were ineffective. The interest in this model and the search for effective compounds acting on this reaction is associated with one of the mechanisms of the etiopathogenesis of Parkinson's disease (PD) discussed in the literature, which occurs when the biochemical transformations of dopamine CA and its quinoid oxidation process are violated. Cys, GSH and GSSG in the model system inhibit quinoid oxidation of adrenaline, as a result of which the formation of superoxide (O2 ·-) is also inhibited. Experiments with the superoxide-generating enzymatic reaction xanthine xanthioxidase, the chemistry of which is different and not related to formation of quinoid metabolites, showed that the studied substances did not inhibit O2 ·- formation in this model. Thus, it was established that the biologically active sulfur-containing compounds Cys, GSH and GSSG are specific inhibitors of quinoid oxidation of CA, and are likely to be able to play the role of a neuroprotector. It is proposed to use these compounds in the treatment and prevention of PD by activating their biosynthesis in the body.

scholarly journals Use of Selected Antioxidant-Rich Spices and Herbs in Foods

2021 ◽  
Author(s):  
Perçin Karakol ◽  
Emin Kapi
Keyword(s):  
Large Scale ◽  
Ischemia Reperfusion Injury ◽  
Ischemia Reperfusion ◽  
Antioxidant Properties ◽  
Epidemiological Studies ◽  
Herbal Products ◽  
Pharmacological Agents ◽  
Long Time ◽  
Herbs And Spices

Free radicals are chemicals that play a role in the etiopathogenesis of ischemia–reperfusion injury. To prevent or reduce this damage, many protective or therapeutic antioxidants are used effectively in alternative medicine. These antioxidants include immunological or pharmacological agents, vitamins, food and herbal products, and spices. Herbs and spices have been used for a long time as coloring or preservative agents by adding to the content of foods, and at the same time to increase the nutritional value of foods. More recently, the nutritional effects of herbs and spices have become more perceived and the area of ​​interest for these products has increased. Concordantly, the biological contents of herbs and spices have begun to be studied in more detailed way at the cellular and molecular level. Sample plants are classified according to different chemical families, with the diet. Therefore, they have different levels of antioxidant capacity. These products also have potent anti-inflammatory, antihypertensive, glucoregulatory, antithrombotic, anticarcinogenic and so forth effects. These properties are used in the treatment of some chronic diseases. In this review, the antioxidant properties of various herbs and spices used to add flavor to foods or to extend their shelf life have been examined in the light of large-scale nutritional epidemiological studies, in vitro cellular/animal studies and clinical trials.

Thermal Inactivation of Myrosinase in Yellow Mustard Seed

1994 ◽  
Vol 37 (3) ◽  
pp. 879-886 ◽  
Author(s):  
X. Wang ◽  
D. Wiesenborn ◽  
J. Lindley ◽  
L. Backer
Keyword(s):  
Thermal Inactivation ◽  
Mustard Seed ◽  
Yellow Mustard

Role of Spices Beyond a Flavouring Agent

2020 ◽  
pp. 5-35
Author(s):  
Anuradha Patel ◽  
Sanjesh Tiwari ◽  
Neeraj Pandey ◽  
Divya Gupta ◽  
Sheo Mohan Prasad
Keyword(s):  
Bioactive Compounds ◽  
Crucial Role ◽  
Food Additives ◽  
Antioxidant Properties ◽  
Pharmaceutical Industries ◽  
Coloring Agents ◽  
Herbs And Spices ◽  
Fitness Levels

Plants, principally spices and herbs, have been given much more attention because they are considered important for flavoring and coloring foods and their use as condiments. Herbs and spices have been used for generations by humans as food and also to treat ailments since they are full of medicinal and antioxidant properties and contain bioactive compounds like tannins, alkaloids, phenolics, flavonoids, polyphenols, and vitamins, which help in healing diseases. Spices and herbs contain biomolecules that play a crucial role in healthcare and fitness levels. Spices and herbs have been considered as esoteric food adjuncts as they play numerous roles like being coloring agents, flavoring agents, preservatives, food additives, and having uses in the medicinal and pharmaceutical industries.

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