background and objectives: non-sanitary conditions during the drying, transport and storage stages in the production of spices could introduce mycotoxin contamination. the aim of the current study was to determine the concentration of ochratoxin a (ota) in 92 commercial spices (including red pepper, black pepper, turmeric and cinnamon) imported to iran. materials and methods: ota levels were de...

The present study examined the favourable influence of three spice mixes derived from a few commonly consumed spices of known digestive stimulant action on digestive enzymes of pancreas and small intestine, and on bile secretion and composition in experimental rats. The common ingredients of these mixes were coriander, turmeric, red chilli, black pepper and cumin, while the spice mix II additio...

The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP-HPLC-DAD method and antioxidant capacity was dete...

Animal studies were conducted to evaluate the influence of dietary spice compounds, piperine, capsaicin and ginger, on the absorption of orally administered β-carotene and its conversion to vitamin A. In rats maintained on these spice-containing diets for 8 weeks, concentrations of β-carotene and retinol were determined in the serum, liver and intestine 4 h after a single oral administration of...

An interlaboratory trial was conducted to validate photostimulated luminescence (PSL) methods for herbs, spices, and seasonings. Forty products (11 herbs, 17 spices, and 12 seasonings) were purchased from a local commercial source, and randomly selected samples were irradiated with 10 kGy. Four blended products were prepared at Scottish Universities Research and Reactor Centre, mixing varying p...

Aromatic plants are plants that possess aromatic compounds, most of which are essential oils which are volatile in room temperature. They have traditionally been used as raw materials for extraction of essential oils (which, in turn, are used in the flavor and fragrance industries), as well as the sources of spices, herbs, and other natural products such as traditional medicines, pharmaceutical...

Today antibiotic resistance is turning out to be major challenge for the medical world. Thus, focus shifts to medicinal plants and natural sources as an alternative to the antibiotics. Herbal sources of drugs have been of interest since ancient times, thus easily accepted by general population. Considering the rich source and easy availability, five common spices (Cardamom-Elettaria cardamomum,...

Spices are distinguished from herbs,which the leaves,flowers or stems of plants used for flavouring as a garnish.Spicesimproves taste and also good source vitamin B C,iron,calcium,and other antioxidants.Rather than cooking spices is part many industry like medical ,cosmetic ,pharmaceutical perfumery,andmanymore.Spicesalsohelps to cure diseaseslike diabetes,cardiovasculardiseases,arthritis,cance...

Twenty-five mature male crossbred (Chinchilla × California× New Zealand White Dutch) bucks (aged between six and seven months) of average weight (1915±125 g) were used. The fed either five diets with Moringa oleifera leaf meal (MOLM) as a complement mixtures garlic, ginger or black pepper (spices) supplements; diet one having no MOLM spices; two 6% MOLM; three 3.5 g garlic (GR) 3.5g (GG) per kg...