Beyond the flavor: A green formulation of Ferula asafoetida oleo-gum-resin with fenugreek dietary fibre and its gut health potential

Vijayasteltar, Liju; Jismy, I.J.; Joseph, Ashil; Maliakel, Balu; Kuttan, Ramadasan; Krishnakumar, I. M.

doi:10.1016/j.toxrep.2017.06.012

Cited by 24 publications

(24 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Considering the unpleasant organoleptic characteristics and sticky paste-like form of the natural asafoetida gum, a green formulation (Asafin) employing the fenugreek soluble dietary fibre (galactomannans) and water was used in the present study. Water based process of impregnation of asafoetida oleo-gum-resin into the soluble dietary fibre matrix under mild conditions of temperature under vacuum to provide free-flowing water soluble powder of Asafin and its characterization, stability, and controlled-release properties has recently been published [ 31 ]. Though the meaning of the Latin word “assa-foetida” itself is “Carrier of bad smell” with its common name as “ Devils ' dunk” indicating the degree of unpleasant flavour characteristics of asafoetida oleo-gum-resin, uniform impregnation of the lipophilic gum into the hydrophilic matrix of the dietary fibre was found to provide taste and odour masked Asafin particles suitable for dietary applications.…”

Section: Discussionmentioning

confidence: 99%

“…Except the recent in vivo study on the gastroprotective effect of asafoetida gum by Babaeian et al, no detailed reports ( in vitro or in vivo ) have been available on the gastroprotective effect and mechanism of action of asafoetida. Recently, we had reported the antioxidant, anti-inflammatory, and antiulcerogenic activities of Asafin on alcohol-induced ulcer model of rats [ 31 ]. While the antioxidant and anti-inflammatory activities were marginal, Asafin exhibited antiulcerogenic activity and safety with a significant enhancement in the gastric mucosa production [ 31 ].…”

Section: Discussionmentioning

confidence: 99%

“…The proprietary formulation of asafoetida-gum-resin (patent pending and registered formulation as ‘Asafin®') was obtained from M/s Akay Flavours & Aromatics Ltd., Cochin, India, along with a detailed certificate of analysis indicating its relative composition of asafoetida gum, dietary fibre, volatile oil, and ferulic acid content [ 31 ]. Safety parameters including pesticides, microbial counts, mycotoxins, and heavy metal content of both Asafin and placebo (microcrystalline cellulose, MCC) were analyzed as per USFDA requirements for dietary supplements [ 35 ].…”

Section: Methodsmentioning

confidence: 99%

“…Asafin was prepared from Iranian asafoetida and voucher specimen (AK-ASF-01) was deposited at the Herbarium of M/s Akay Flavours & Aromatics Ltd., Cochin, India. Safety of Asafin was assessed by lethal dose (LD 50 ) and subacute repeated dose 28-day toxicity study on Wistar rats [ 31 ]. Volatile oil content was measured using a standardized and approved method of American Spice Trade Association (ASTA, 1997) [ 36 ].…”

Section: Methodsmentioning

confidence: 99%

“…Gummy nature, pungency, and the unpleasant odour due to relatively high levels of essential oil rich in sulphur compounds [10 to 20% (w/v)] have been identified as the main physicochemical and organoleptic hurdles associated with the wide spread use of asafoetida gum. Asafin used in the present study is a formulation of asafoetida oleo-gum-resin encapsulated with soluble dietary fibre (galactomannans), isolated from fenugreek seeds ( Trigonella foenum gracum ) [ 31 ]. Fenugreek galactomannans are good prebiotics with hypolipidemic, hypoglycemic, and gastroprotective effects [ 32 ].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Safety and Efficacy of Ferula asafoetida in Functional Dyspepsia: A Randomized, Double‐Blinded, Placebo‐Controlled Study

Malá

Thomas²,

Syam

et al. 2018

Evidence-Based Complementary and Alternative Medicine

Self Cite

View full text Add to dashboard Cite

Despite the availability of various synthetic drugs for the treatment of functional dyspepsia (FD), the side effects and their cost have always created a great interest in the search for novel natural alternatives for the management of gut disorders. The present contribution reports the safety and efficacy of the kitchen spice asafoetida (Ferula asafoetida) in FD for the first time. In the double-blinded, placebo-controlled study, 43 subjects diagnosed to have moderate to severe discomforts of nonulcer FD were randomized to receive hard-shell capsules (250 mg × 2/day) of either placebo (n=22) or a food-grade formulation of asafoetida (Asafin) (n=21) for 30 days. When evaluated by a set of validated indexing tools (GSRS, GDSS, and NDI), almost 81% in the Asafin group showed significant (p < 0.01) improvement in the overall score and quality of life as compared to the placebo. At the end of the study, 66% of subjects in the Asafin group remained symptoms-free. Although the symptoms score improved significantly in both the groups (from -5.67 to -25.29 in Asafin group versus -1.55 to -6.0 in the placebo; p ≤ 0.001), the relative percentage of subjects in the Asafin group with more than 80% reduction in various symptoms were: bloating (58%), appetite (69%), postprandial fullness (74%) motion sickness (75%), and digestion (77%) as compared to less than 10% nonspecific improvement in the placebo group. All the subjects remained safe with no adverse events or variations in haematological and biochemical parameters. The study was registered at http://ctri.nic.in/ (CTRI/2018/ 01/011149).

show abstract

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Safety and Efficacy of Ferula asafoetida in Functional Dyspepsia: A Randomized, Double‐Blinded, Placebo‐Controlled Study

Malá

Thomas²,

Syam

et al. 2018

Evidence-Based Complementary and Alternative Medicine

Self Cite

View full text Add to dashboard Cite

show abstract

Health Benefits of Non-nutrients. Dietary Fibre and Water

Varghese¹,

Parisi²,

Singla

et al. 2022

Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent

View full text Add to dashboard Cite

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Mandal

Sarkar

Chakraborty

2022

Appl Biochem Biotechnol

View full text Add to dashboard Cite

Medicinal or herbal spices are grown in tropical moist evergreen forestland, surrounding most of the tropical and subtropical regions of Eastern Himalayas in India (Sikkim, Darjeeling regions), Bhutan, Nepal, Pakistan, Iran, Afghanistan, a few Central Asian countries, Middle East, USA, Europe, South East Asia, Japan, Malaysia, and Indonesia. According to the cultivation region surrounded, economic value, and vogue, these spices can be classified into major, minor, and colored tropical spices. In total, 24 tropical spices and herbs (cardamom, black jeera, fennel, poppy, coriander, fenugreek, bay leaves, clove, chili, cassia bark, black pepper, nutmeg, black mustard, turmeric, saffron, star anise, onion, dill, asafoetida, celery, allspice, kokum, greater galangal, and sweet flag) are described in this review. These spices show many pharmacological activities like anti-inflammatory, antimicrobial, anti-diabetic, anti-obesity, cardiovascular, gastrointestinal, central nervous system, and antioxidant activities. Numerous bioactive compounds are present in these selected spices, such as 1,8-cineole, monoterpene hydrocarbons, γ-terpinene, cuminaldehyde, trans-anethole, fenchone, estragole, benzylisoquinoline alkaloids, eugenol, cinnamaldehyde, piperine, linalool, malabaricone C, safrole, myristicin, elemicin, sinigrin, curcumin, bidemethoxycurcumin, dimethoxycurcumin, crocin, picrocrocin, quercetin, quercetin 4’-O-β-glucoside, apiol, carvone, limonene, α-phellandrene, galactomannan, rosmarinic acid, limonene, capsaicinoids, eugenol, garcinol, and α-asarone. Other than that, various spices are used to synthesize different types of metal-based and polymer-based nanoparticles like zinc oxide, gold, silver, selenium, silica, and chitosan nanoparticles which provide beneficial health effects such as antioxidant, anti-carcinogenic, anti-diabetic, enzyme retardation effect, and antimicrobial activity. The nanoparticles can also be used in environmental pollution management like dye decolorization and in chemical industries to enhance the rate of reaction by the use of catalytic activity of the nanoparticles. The nutritional value, phytochemical properties, health advantages, and both traditional and modern applications of these spices, along with their functions in food fortification, have been thoroughly discussed in this review

show abstract

Beyond the flavor: A green formulation of Ferula asafoetida oleo-gum-resin with fenugreek dietary fibre and its gut health potential

Abstract: Graphical abstract

Cited by 24 publications

References 32 publications

Safety and Efficacy of Ferula asafoetida in Functional Dyspepsia: A Randomized, Double‐Blinded, Placebo‐Controlled Study

Safety and Efficacy of Ferula asafoetida in Functional Dyspepsia: A Randomized, Double‐Blinded, Placebo‐Controlled Study

Health Benefits of Non-nutrients. Dietary Fibre and Water

Critical Review on Nutritional, Bioactive, and Medicinal Potential of Spices and Herbs and Their Application in Food Fortification and Nanotechnology

Contact Info

Product

Resources

About