Spices and herbs are known not only for their taste, aroma and flavour, but also for their medical properties and value. Both spices and herbs have been used for centuries in traditional medical systems to cure various kinds of illnesses such as common cold, diabetes, cough and cancers. The aim of this work was the comparison between two different extractive techniques in order to get qualitati...

In today’s medical world, antibiotic toxicity and multidrug resistant pathogens are the two greatest challenges which require immediate attention. In the present study, the antibacterial and antioxidant activity of spices have been investigated. The antibacterial activity of eight common Indian spices was analyzed against nine clinical pathogenic bacteria by Kirby Bauer Disc Diffusion method an...

Herbs and spices not only variety and racy flavour to Korean foods, they also are the richest source for antioxidant power. The present study evaluates the radical scavenging-linked antioxidant activities of hot water extracts from commonly used herbs and spices in Korea. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical and superoxide anion scavenging activities of bay extract were 39.5% and 22.1%,...

Although spices have been used for thousands of years and are known for their flavor, taste and color in the food, they are not usually recognized for their medicinal value. Extensive research within the last two decades from our laboratory and others has indicated that there are phytochemicals present in spices that may prevent various chronic illnesses including cancerous, diabetic, cardiovas...

Since the discovery of AFB1 as an important mycotoxin in 1960, several investigations have attempted to develop methods for the degradation and removal of mycotoxins from food and feed. The use of chemical preservatives in food to abate the mycotoxin problem has disadvantages due to residual effects of these preservatives on human and animal health (Freedman 1980; Parke and Lewis 1992; Knezevic...

BACKGROUND Spices and herbs have been used in food since ancient times to give taste and flavor and also as food preservatives and disease remedies. In Cameroon, the use of spices and other aromatic plants as food flavoring is an integral part of dietary behavior, but relatively little is known about their antifungal potential.The present work was designed to assess the antifungal properties of...