Chempakam Bhageerathy

• Indian Institute of Spices Research

Background: Plants are rich source of therapeutic phytochemicals used for treating various ailments. In specific, spices are used in Indian and Chinese system of medicine. Although spices are traditionally used as food preservatives besides food color and flavor, their medicinal values remain unrecognized. This paper discusses the antibacterial act...

Value-added forms of black pepper (Piper nigrum L.) are an important item of trade globally. Adulteration by default or design of the commodity not only leads to economic loss and public health issues but also to self-respect of a nation. DNA barcoding is assuming significance as a quality assurance technique in many agri-food commodities. Three ba...

Result of CrossRef Text and Data Mining Search is the related articles with entitled article. If you click link1 or link2 you will be able to reach the full text site of selected articles; however, some links do not show the full text immediately at now. If you click CrossRef Text and Data Mining Download icon, you will be able to get whole list...

Post harvest operations like harvesting, procession, packing, extraction and development of value added products etc play a major role in maintaining quality of spices to the specifications of international trade. In addition to reducing the labour, mechanization helps in maintaining the quality and food safety standards. )mprovements in hygiene,...

Trend analysis of the climatic parameters (past two decades) in major black pepper growing areas of the country showed in general that rainfall is decreasing while temperature is increasing. Black pepper productivity also showed a decreasing trend. Studies on the relationship between climatic parameters and productivity in black pepper showed that...

Turmeric is well known for a wide range of medicinal properties. Essential oil of turmeric leaves (Curcuma longa L.) were evaluated at varying concentrations of 0.01, 0.05, 0.1, 0.5, 0.75, 1.0 and 1.5% (v/v) in Yeast Extract Sucrose (YES) broth inoculated with spore suspension of Aspergillus flavus of 10(6)conidia/ml. These were evaluated for their...

Turmeric belongs to the ginger family Zingiberaceae. Currently, cheminformatics approaches are not employed in any of the spices to study the medicinal properties traditionally attributed to them. The aim of this study is to find the most efficacious molecule which does not have any toxic effects. In the present study, toxicity of 200 chemical comp...

Cheminformatics approaches are currently not employed in any of the spices to study the medicinal properties traditionally attributed to them. The aim of this study is to find the most efficacious molecule which do not have toxic effects but at the same time have desired pharmacokinetic profile. In the present study of the class 'diphenylheptanoids...

Black pepper is a perennial crop which takes a minimum of five years for yield stabilization. Hence, any seedling character which reflects its productivity may be of use in identifying the probable high yielding types at an early stage. Present study this to analyse the influence of some physiological and biochemical parameters such as leaf and ste...

This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper ( Piper nigrum ), small cardamom ( Elettaria cardamomum ), large cardamom ( Amo...

This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper ( Piper nigrum ), small cardamom ( Elettaria cardamomum ), large cardamom ( Amo...

Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of th...

This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper ( Piper nigrum ), small cardamom ( Elettaria cardamomum ), large cardamom ( Amo...

This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper ( Piper nigrum ), small cardamom ( Elettaria cardamomum ), large cardamom ( Amo...

This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper ( Piper nigrum ), small cardamom ( Elettaria cardamomum ), large cardamom ( Amo...

This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper ( Piper nigrum ), small cardamom ( Elettaria cardamomum ), large cardamom ( Amo...

This book (24 chapters) covers the chemistry (chemical composition and structure) of the following spice plants and their products, and provides brief information on the morphology, and postharvest management (storage, packaging and grading) of these crops: black pepper ( Piper nigrum ), small cardamom ( Elettaria cardamomum ), large cardamom ( Amo...

The essential oils of leaves, flowers, rhizomes and roots of turmeric (Curcuma longa L., Zingiberaceae) were analysed by GC-MS. The major constituent of flower oil was p-cymene-8-ol (26.0%) while leaf oil was dominated by α-phellandrene (32.6%). The rhizomes and roots contained ar-turmerone (31.0% and 46.8%, respectively) as major constituents.

Two interspecific hybrids of Piper, P. nigrum x P. attenuatum and P. nigrum x P. barberi, produced for the first time, were characterized by morphology, anatomy, isozymes, cytology and function (reaction to pollu beetle). The hybrids exhibit distinct morphological and anatomical features. Hybrid-specific bands as well as male-specific bands were ob...

Six varieties of black pepper were selected as apparently drought tolerant based on their relative water content, membrane stability and number of days taken for wilting from the drought tolerance screening using forty four black pepper varieties. Biochemical characteristics associated with the water stress tolerance in these varieties were studied...

Over the past century, chemistry has made great contributions towards our understanding of the physical and biological world. The chemical laboratory has become the center for acquiring knowledge and developing new materials for future use, as well as for monitoring and controlling those chemicals currently used routinely in thousands of commercial...

In silico approaches are currently not employed in any of the spices to study the toxicity. The aim of this study is to find the most efficacious molecule which does not have any adverse effects. In the present study one hundred and eight compounds from cardamom were used to predict mutagenicity and carcinogenecity. The results of these studies ind...