BACKGROUND Measurement of dietary intake of spices is gaining significance because of recognition of their health promoting benefits as well as its use for risk assessment of contaminant exposures. Estimating intake of spices at the individual level, presents several challenges since various spices are used as an integrated part of a prepared food and consumed in amounts much smaller than other...

Current Dietary Guidelines for Americans emphasize the need to reduce dietary sodium. Spices impart flavor to food, serving as substitutes for salt. In addition, the antioxidant activity of spices can provide health benefits. Dietetic students receive training in basic food preparation and foodservice management however, their knowledge and use of spices can be limited. This article describes t...

The seed spices constitute an important group of agricultural commodities and play a significant role in our national economy. Historically, India has always been recognized as a land of spices. The crops covered as major seed spices are coriander, cumin, and fennel are the member of umbelliferae and fenugreek is belongs to family Fabaceae. These spices are collections of a wide variety of vola...

BACKGROUND Worldwide, herbs and spices are much used food flavourings. However, little data exist regarding actual dietary intake of culinary herbs and spices. We developed a food frequency questionnaire (FFQ) for the assessment of habitual diet the preceding year, with focus on phytochemical rich food, including herbs and spices. The aim of the present study was to evaluate the intakes of herb...

The aim of this study was to find out the effect of selected spices on chemical and sensorial markers in cakes formulated on rye and light buckwheat flour fortified with spices. Among collection of spices, rye-buckwheat cakes fortified individually with cloves, nutmeg, allspice, cinnamon, vanilla, and spice mix revealed the highest sensory characteristics and overall quality. Cakes fortified wi...

Spices are indispensable components of Indian cuisines since ancient times. Spices are considered as a rich source of bio-active antimicrobial compounds. Antibacterial potentials of ethanolic extracts of two Indian spices Syzygium aromaticum (Lavang) and Trigonella foenum-graecum (Methi) were investigated. The extracts were subjected to a screening of antibacterial activity against selected tes...

Spices were some of the most valuable items of trade in the ancient and medieval world. Herbalist and folk practitioners have used plant remedies for centuries, but only recently have scientist begun to study the powers of common herbs and spices. In the current set-up, the anti-proliferative, anti-hypercholesterolemic, anti-diabetic, anti-inflammatory effects of spices have overriding importan...

Peroxynitrite, a potent cytotoxic agent, can damage a variety of biomolecules such as proteins, lipids, and DNA, and is considered as one of the major pathological causes of several diseases. Therefore, it would appear likely that interception of peroxynitrite by certain dietary compounds may represent one mechanism by which such foods may exert their beneficial action in vivo. A number of rese...

It was found out that spices straight from the package are not sterile. The only way to receive sterile spices is to use radiation technology which means to irradiate spices with ionizing radiation. However, this method is quite expensive and raises great resistance of public. And this is the reason why we are interested in implementing plasma technology. The first step of the research was to c...