abstract aims: spices are sources of many bioactive compounds that can improve the taste of food as well as affecting the digestion and metabolism. along with that, they may also contain some substances as heavy metals, which have harmful effects on the body. the aim of present study was to assess the potential health risk of cr, cu, fe and zn contents of cardamom, curry powder and turmeric in ...

Many plants with biological and antimicrobiological properties have been studied since there has been a relevant increase in the incidence of antibiotic overuse and misuse. In dentistry, phytomedicines have been used as anti-inflammatory, antibiotic, analgesic, and sedative agents. Turmeric is used extensively in foods for its flavor and color, as well as having a long tradition of use in the C...

Description Curcuma longa, a perennial herb and member of the Zingiberaceae (ginger) family, grows to a height of three to five feet and is cultivated extensively in Asia, India, China, and other countries with a tropical climate. It has oblong, pointed leaves and funnel-shaped yellow flowers.1 The rhizome, the portion of the plant used medicinally, is usually boiled, cleaned, and dried, yieldi...

Turmeric (Curcuma longa L) is one of the many spices that grow on Asian continent, especially Southeast and South Asia, which can be utilized to its full potential, antioxidant compounds contained in curcuminoids. This study aims determine effect different forms turmeric, powder fresh, extraction using reflux method activity DPPH (2,2-Diphenyl-1-PicrylHydrazyl). The process was carried out dist...

An HPLC method using fluorescence detection for the quantitation of curcuminoids, such as curcumin (C), demethoxycurcumin (DMC), and bisdemethoxycurcumin (BDMC) in turmeric products is described. This method involves a simple ultrasonic extraction with methanol as a pretreatment of turmeric products. The separation of curcuminoids and 2,5-xylenol (internal standard) was achieved within 30 min o...

This study investigated the production and quality evaluation of selected spices [Ginger (Zingiber officinale), garlic (Allium sativum), turmeric (Curcuma longa) clove (Syzygium aromaticum)]. The were labeled GP (garlic powder), TP (turmeric CP (cloves powder) GPW (ginger powder). samples evaluated for phytochemicals, β-carotene minerals using standard procedures. phytochemicals ranged as follo...

Methodology has been developed for the bulk and trace element analysis of spices such as curry powder and turmeric powder originated from Sri Lanka by the k0-standardization method (INAAk0) and by energy dispersive X-ray fluorescence (EDXRF). SRM 1572 citrus leaves was used to check the accuracy of the results obtained by the two nuclear techniques. The elements determined quantitatively in the...

Spices which show hypoglycaemic, hypolipidaemic and antioxidant activities may have a role in the treatment of diabetes and its complications. The present study aimed to compare the modulatory effects of garlic, ginger, turmeric and their mixture on the metabolic syndrome and oxidative stress in streptozotocin (STZ)-nicotinamide diabetic rats. Diabetes was induced in overnight fasted rats by a ...

Turmeric (Curcuma longa L.) is extensively used as a spice, food preservative and colouring material. It has been used in traditional medicine for various diseases. Curcumin, the main yellow bioactive component of turmeric has been shown to have a wide spectrum of biological actions. Heretofore, it has been reported that natural colored extracts isolated from turmeric rhizomes with many methods...