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Antioxidants are free radical scavengers found in spices which may play a significant role in preventing cell death. Allspice is a dried unripe berry obtained from the Pimento dioica plant that may have antioxidant potential. The objective of this study was to determine the total phenolic, flavonoid content and antioxidant capacity of allspice using selected assays such as 2,2-diphenyl-1-picrylhydrazyl (DPPH), Ferric Reducing Antioxidant Potential (FRAP) and Trolox Equivalent Antioxidant Capacity (TEAC), Nitric Oxide (NO) and Oxygen Reducing Antioxidant Capacity (ORAC). Total phenolic and flavonoid contents of allspice were determined using both water and methanol extraction. A comparison of antioxidant activity of water and methanol extracts of allspice was conducted using the different assays (DPPH, TEAC, NO, ORAC and FRAP). The total phenolic content (6.9%), NO scavenging (38.8%) and ORAC (35.1%) activity were higher in methanol compared to water extracts of allspice while flavonoids (57%), FRAP (11.2%), and TEAC (1.82%) were higher in water extracts compared to methanol extracts of allspice. The total phenolic and flavonoid content were higher in methanol extracts compared to water extracts of allspice. The IC50 (DPPH), FRAP and TEAC, NO scavenging and ORAC activity were higher in methanol extracts compared to water extracts of allspice. Total flavonoid content, FRAP and TEAC, NO scavenging and ORAC were significantly higher (p ≤ 0.5) in methanol extracts compared to water extracts of allspice. This shows that allspice has antioxidant potential and that the method of extraction can play a crucial role on the number of phytochemicals extracted from the plant. Utilization of allspice in food products may provide additional functional properties.

Colon cancer is the third leading cause of death in the US. Selected herbal teas and spices may reduce incidence of chronic diseases, including cancer. The objective of this study was to identify the effect of strawberry leaf, raspberry leaf, hibiscus teas and cinnamon on azoxymethane (AOM)-induced aberrant crypt foci (ACF) in Fisher 344 male rats. After acclimatization period (1 wk), 49 male weanling rats were divided into 16 groups. Control (CON) group fed AIN-93G diet; 15 treatment groups were administered control diet + strawberry leaf tea (STW), raspberry leaf tea (RAS), hibiscus tea (HIB), cinnamon (CIN), strawberry leaf tea + cinnamon (STW + CIN), raspberry leaf tea + cinnamon, (RAS + CIN), hibiscus tea + cinnamon (HIB + CIN), and strawberry leaf tea + raspberry leaf tea + hibiscus tea + cinnamon in combination (COM) at 2 levels each (teas added at 1% and 2%; CIN added at 2.5% and 5%). Rats received 24 mg/kg body weight AOM in saline s/c at 7 and 8 weeks of age. Animals received experimental diets until sacrificed by CO 2 asphyxiation (17 weeks of age). ACF were enumerated in colons. Hepatic antioxidant enzymes were determined; superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPX), and glutathione (GH). Treatment groups had reduction in ACF compared to CON (154). Lowest ACF observed in HIB 2% + CIN 5% (13.16) with 91.45% reduction compared to CON. ACF observed in treatment groups administered teas and cinnamon combinations were lower than those administered teas singly. SOD and CAT activities in rats administered treatment diets were higher than CON (13.63 U/mL, 0.95 umol·min). Rats administered COM (20.65 U/mL) had highest SOD activity. CAT activity was 51.27% higher in rats administered HIB 2% (1.96 umol·min −l ·ml −1 ). GPX activity ranged from 7.26 (STW 1% + CIN 2.5%) to 9.59 (STW 2%) umol·min −l ·ml −1. Results suggest that herbal teas and spices may reduce the risk of colon cancer and improve antioxidant status; regular consumption How to cite this paper:

Allspice contains phytochemicals which may have antioxidative and chemopreventive potential. The objective was to determine the effects of allspice on the AOM induced aberrant cryptic foci (ACF) in colon of Fisher 344 male rats. Rats were obtained from Harlan, IN, and raised in an environmentally controlled condition of 12 hours of light and dark cycles and at 50% relative humidity. Rats in experimental groups were fed with different concentrations of allspice (0.5%, 1% and 2%) in an AIN-93G based diet. Rats received AOM injections at 7 and 8 weeks of age at 16 mg/kg body weight. After 17 weeks, rats were asphyxiated with CO 2 , and liver, and colon samples were collected. Colons were stained with methylene blue to enumerate ACF and crypt multiplicity. Rats fed 0.5% allspice had the highest cecal pH (7.64) compared to control (6.88) (P ≤ 0.05). Rats in the treatment groups gained 225 g to 251 g over the 13-week period. A 29% reduction in total crypts was observed in rats fed 2% compared to 0.5% allspice. Highest number of crypts was seen in control group. Antioxidative enzyme activity was higher in rats fed allspice compared to the control group. Total tumors (0.25 -2.5), tumor bearing rat ratio (1 -2.5) and incidence rate (50% -100%) in rats fed different concentrations of allspice were lower compared to rats in the control group (6.6%, 5.8%, and 100% respectively). Consumption of allspice in the diet reduced the number of ACF in Fisher 344 male rats. Allspice can be utilized in food formulations for its chemopreventive effects against colon cancer.