Phytochemical Characterization and Evaluation of the Antioxidant and Anti-Enzymatic Activity of Five Common Spices: Focus on Their Essential Oils and Spent Material Extractives

The essential oil industry of aromatic herbs and spices is currently producing a significant amount of by-products, such as the spent plant materials remaining after steam or hydrodistillation, that are simply discarded. The aim of this study was to comparatively investigate the phytochemical composition, antioxidant and multi-enzymatic inhibitory potential of the essential oils and spent plant material extractives obtained from cinnamon, cumin, clove, laurel, and black pepper. The essential oils were characterized by the presence of several phytochemical markers (cinnamaldehyde, cuminaldehyde, eugenol, eucalyptol, α-terpinene, limonene, β-caryophyllene or β-pinene). On the other hand, the LC-HRMS/MS profiling of the spent material extracts allowed the annotation of species specific and non-specific metabolites, such as organic acids, phenolic acids, flavonoids, proanthocyanidins, hydrolysable tannins, fatty acids, or piperamides. All samples exhibited very strong antioxidant effects, with the clove essential oil displaying the strongest radical scavenging (525.78 and 936.44 mg TE/g in DPPH and ABTS assays), reducing (2848.28 and 1927.98 mg TE/g in CUPRAC and FRAP), and total antioxidant capacity (68.19 mmol TE/g). With respect to the anti-acetylcholinesterase (0.73–2.95 mg GALAE/g), anti-butyrylcholinesterase (0–3.41 mg GALAE/g), anti-tyrosinase (0–76.86 mg KAE/g), anti-amylase and anti-glucosidase (both 0–1.00 mmol ACAE/g) assays, the spice samples showed a modest activity. Overall, our study reports that, not only the volatile fractions of common spices, but also their spent plant materials remaining after hydrodistillation can be regarded as rich sources of bioactive molecules with antioxidant and multi-enzymatic inhibitory effects.

Spices and Hypertension: An Insight for Researchers

: Hypertension is a global public health concern since it can lead to complications like stroke, heart disease and kidney failure. These complications can add to disability, increase healthcare costs and can even result in mortality. In spite of the availability of a large number of antihypertensive drugs, the control of blood pressure is suboptimal in many patients. Spices have been used as flavouring agent and to treat diseases in folk medicine since they are considered to be rich sources of phytochemicals especially polyphenols. Hence, during recent years there is renewed interest among researchers to explore natural sources, especially spices in an attempt to find cheaper alternatives with fewer side effects. Our aim is to review the relevant preclinical and clinical studies focused towards the potential use of spices in the management of hypertension. Studies conducted on the most common spices such as celery, cinnamon, cardamom, garlic, ginger, saffron, and turmeric, have been elaborated in this review. These spices may be lowering blood pressure via several possible mechanisms including antioxidant effect, increase in nitric oxide production, reduction in calcium ion concentration, modulation of renin angiotensin pathway etc.

Current and Prospective Strategies in the Varietal Improvement of Chilli (Capsicum annuum L.) Specially Heterosis Breeding

Chilli (Capsicum annuum L.) is an herbaceous crop and plays an important role as common spices and vegetables. Pepper (Capsicum spp.) is one of the most cost-effective and agricultural vegetables in the world. The most significant characteristics of peppers, as spices and in various pharmacological uses, are pungency and oleoresin (color). Cabsicum annuum L. is widely used as a medicinal herb and in the Mediterranean diet (at the present, C. annuum var. acuminatum Fingerh. and Capsicum frutescens L. are considered synonyms of C. annuum L.). Capsicum annuum includes a wide range of carotenoids including capsanthin, capsorubin, beta-carotene, cryptoxanthin, lutein, fanthophyl, and xanthophyll, and capsaicinoid. However, it remains limited in production due to the lack of development in varieties especially under severe climatic circumstances such as drought, high temperature, or salt. Some reports were provided through distinct traditional approaches for genetic improvement. A combination of traditional and molecular breeding, especially breeding for heterosis, might be a good option for developing a novel genotype for ecologically adversely affected niche adaption. This review summarizes the current chilli breeding approaches with their drawbacks and highlights some recent classical efforts for the improvement of the crop. This would be the milestone for the breeders in the planning of a successful chilli breeding program to combat the adverse ecological condition. Thus, the information gathered in this article might be considered as the cornerstone of Chilli breeders at their ongoing and sustainable future programs as well.

A Study on Phyto-Chemical Analysis and Antibacterial Activity of Spices on Pathogenic Bacteria Isolated from Commercially Important Edible Marine Fishes, Euthynnus Affinis (Cantor), Katsuwonus Pelamis L. and Auxis Thazard (Lacepede) (Family Scombridae)

Ten bacterial species were isolated and monthly variations in their count were recorded from three edible tuna fishes. Phytochemical analysis and antibacterial activity of hexane, chloroform, methanol, and distilled water extracts of twelve common spices, against the isolated bacteria were evaluated. The study indicates that these pathogenic bacteria in all three tuna fish species cause various human health problems upon consumption.

Anti-Obesity Properties of Black Pepper (Piper nigrum): Completing Puzzle using Computational Analysis

Pepper (Piper nigrum) is one of the most common spices found in almost every food. Current knowledge informed that pepper regulates physiological activity in obesity. However, the exact mechanism is still poorly understood. This study determined the potential of piperine and piperidine as major compounds in pepper as GHSR-Ghrelin inhibitors due to over-activity of Ghrelin as appetite hormone in obesity. Molecular docking was performed to simulate the binding pattern of piperine and piperidine as GHSR-Ghrelin antagonist. The result showed that piperidine has a lower potential as GHSR-Ghrelin antagonist than piperine based on binding energy calculation and amino acid interaction. Further, piperine binding to GHSR could shift the Ghrelin binding site to the GHSR. In conclusion, piperine may act as an inhibitor of GHSR-Ghrelin interaction to prevent appetite behavior resulting in bodyweight loss in obesity.

Roll of Spices in Controlling Microbial Infection and in Modulation of the Immune System

Nature provided us with different products like fruits, flowers, vegetables, spices, herbs and so on. People utilize them since ancient times. Among them spices play key role in the lives of people and are used in rituals and in traditional medicines, beside using as food additives, preservatives and flavoring agents. People use spices to cure various infectious diseases like cancer, diabetes, viral infection, bacterial infection, fungal infection. At present, entire world is combating the coronavirus disease by utilizing different means. Scientific communities are trying to develop vaccines. Numerous evidences suggested that some common spices have the ability to reduce the severity of SARS-CoV-2 (severe acute respiratory syndrome – coronavirus). One of the main factor to prevent the infection is to boost the immunity power, which is possible by using the spices in our diet chart. Spices also possess potent antioxidant and anti-inflammatory properties. This study discusses how the spices and their components act as anti-inflammatory agents and prevent infection. The review work is done to find out different beneficial activities of spices, identify the phytochemicals that are responsible for their activities. Aim of this review is to acquaint researchers and international communities with the functions of spices and their bioactive components which are responsible in minimizing the infectivity rate and how the spices are controlling the immune system in combating the diseases. Keywords: SARS-CoV-2, spices, antioxidant, anti-inflammatory properties, Nrf2

Antibacterial Effects of Some Common Spices against the Growth of Staphylococcus aureus Under Laboratory Conditions

Large variety of botanical extracts are being used for remedial purposes as they are inexpensive, safe and effective. The present study was designed to assess the antimicrobial effects of different spices; black pepper (Piper nigrum), fennel seed (Foeniculum vulgare), carom (Trachyspermum ammi), cinnamon (Cinnamomum verum), and turmeric (Curcuma longa) against Staphylococcus aureus. The effectiveness of different spices against S. aureus was evaluated using Minimum Inhibitory Concentration (MIC) method. It was found by statistical analysis regression method that C. verum possessed significantly higher (p < 0.00) antimicrobial effects followed by C. longa (p = 0.005) against Staphylococcus aureus, while F. vulgare (p = 0.90) and T. ammi (p = 0.78) had non- significant effect against S. aureus. Furthermore, P. nigrum (p = N.A) had no effects against the bacteria. The purpose of this research is to ascertain the antibacterial action of easily cultivated spices against Staphylococcus aureus and will be helpful to treat gastrointestinal infections using common spices instead of antibiotics

Antibacterial Effects of Some Common Spices against the Growth of Staphylococcus aureus Under Laboratory Conditions

Large variety of botanical extracts are being used for remedial purposes as they are inexpensive, safe and effective. The present study was designed to assess the antimicrobial effects of different spices; black pepper (Piper nigrum), fennel seed (Foeniculum vulgare), carom (Trachyspermum ammi), cinnamon (Cinnamomum verum), and turmeric (Curcuma longa) against Staphylococcus aureus. The effectiveness of different spices against S. aureus was evaluated using Minimum Inhibitory Concentration (MIC) method. It was found by statistical analysis regression method that C. verum possessed significantly higher (p < 0.00) antimicrobial effects followed by C. longa (p = 0.005) against Staphylococcus aureus, while F. vulgare (p = 0.90) and T. ammi (p = 0.78) had non- significant effect against S. aureus. Furthermore, P. nigrum (p = N.A) had no effects against the bacteria. The purpose of this research is to ascertain the antibacterial action of easily cultivated spices against Staphylococcus aureus and will be helpful to treat gastrointestinal infections using common spices instead of antibiotics