Phenolic antioxidants from herbs and spices.

Department of Food aind Nutrition, Faculty of Human Life Science, Osaka City University, Sumiyoshi, Japan.
BioFactors (Impact Factor: 3). 02/2000; 13(1-4):141-6.
Source: PubMed

ABSTRACT Spices and herbs are recognized as sources of natural antioxidants and thus play an important role in the chemoprevention of diseases resulting from lipid peroxidation. Our studies on spices and herbs have given us over a hundred compounds, known and new, having high antioxidant activity. From the Labiatae family, Rosmarinus officinalis, Thymus vulgaris, Origanum vulgare and O. majorana gave 26 active comopounds. Over 40 antioxidative compounds from Zingiber officinale, 26 compounds from Curcuma domestica = C. longa, C. xanthorrhiza and Z. cassumunar were determined, these belonging to the family Zingiberaceae. From the family Myrtaceae, 25 compounds from the berries of Pimenta dioica were determined and 3 carbazoles were isolated from Murraya koenigii. Structure-activity relationships of some of the isolated compounds were also discussed.

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    ABSTRACT: The addition of natural antioxidants to the bakery products containing fats can extend their shelf life, and it may be more attractive to consumers. In this research, the antioxidant effect of spice extracts and synthetic anti-oxidant on oxidative stability of fat extracted from cookies was evaluated by differential scanning calorimetry (DSC). The results revealed that addition of spice extracts to the cookies in comparison to cookies without additives reduced the oxidation as evidenced by higher the onset oxidation temperature (t ON) of antioxidant-treated samples. Using the Ozawa–Flynn–Wall method, the activation energies (E a /kJ mol -1) and pre-exponential factors (Z/min -1) and then induction times (s/min) were calculated and also used for evaluation of antioxidants efficiency. After baking, cookies were also subjected to sensory studies and to instrumental measurements of colour changes. Among the samples studied, cookies with 0.02 % of rosemary or 0.2 % thyme extracts showed good sensorial acceptability. Cookies fortified with spice extracts also characterised greater lightness compared to the control sample.
    Journal of Thermal Analysis and Calorimetry 08/2014; · 2.21 Impact Factor
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    ABSTRACT: Aims: It is to screen many natural product extracts for their in vitro and in vivo effects on the activities of hepatic α-amylase and α-glucosidase to validate their biological importance. Study Design: Different groups of non-diabetic and diabetic rats were treated by different plants for the in vivo study of glycosidases. In vitro effect of the plants on the tested enzymes was studied in presence and absence of their aqueous extract. Place and Duration of Study: Department of Biological & Environmental Sciences, Faculty of Science, Beirut Arab University, Beirut, Lebanon, between March 2013 and February 2014. Methodology: Enzymes were extracted from the livers of normal rats, also the natural products extracts were prepared for the in vitro studies. α-Amylase and α-glucosidase assays were done in the presence and absence of each plant extract. For the in vivo studies, normal non-diabetic rats were divided into groups, whereas the first group is a control that includes rats fed on normal food diet. The other groups include rats fed on normal food diet mixed with the tested plant leaves (20 mg/g body weight/day) Diabetes was induced in diabetic rats by single intraperitonial injection of streptozotocin. Diabetic rats were divided into groups and treated like the non-diabetic rats. Results: Only Thymus vulgaris and Origanum vulgare extracts showed a significant in vitro dosedependent inhibition on α-amylase with IC50 values of 0.2±0.01 and 0.37±0.03mg/ml, respectively. However, the in vivo effect was not detected for four weeks treatment for the two enzymes. The in vitro treatment of α-amylase by Thymus vulgaris and Origanum vulgare extracts exhibited a mixedtype inhibition. Moreover, the in vivo inhibition of both extracts on the tested hepatic enzymes was not detected in streptozotocin-induced diabetic rats fed on Thymus vulgaris and Origanum vulgare for four weeks. Blood sugar level was non-significantly decreased with respect to that of nontreated rats. Conclusion: some non anti-diabetic plant extracts possess an in vitro inhibition of glycosidases.
    International Journal of Biochemistry Research & Review. 10/2015; 5(2):95-106.
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    Journal of Herbs Spices & Medicinal Plants 01/2015; 21(3):259-266.


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