Bioavailability of Herbs and Spices in Humans as Determined byex vivoInflammatory Suppression and DNA Strand Breaks

Abstract

DNA strand breaks and inflammatory biomarkers are a good functional measure of a food's bioavailability.

Culinary herbs and spices: what can human studies tell us about their role in the prevention of chronic non‐communicable diseases?

“…The total amount used was high at 14 g but, again, palatability was not affected significantly. Unlike the findings of Percival et al ., the study reported increases in plasma antioxidant capacity suggesting that, as with Li et al ., the blend worked to improve antioxidant status and ultimately confer protection via this action. However, the increases were not consistent and appeared to be dependent on the hydrophilicity and lipophilicity of the antioxidant compounds, and the type of assay used.…”

“…In designing the study to include CHS-seasoned hamburger meat the authors recognised that CHS are normally consumed with other foods. Compared to the study discussed above, 11 the amount consumed in one take was high (11.3 g); however, palatability of the spiced hamburger was not significantly affected. Consumption of the spiced hamburger resulted in a trend to decreased plasma malondialdehyde over a 6 h period following consumption.…”

“…investigated the effect of a smaller amount of powdered cinnamon spice in capsules (3 g in total) taken directly before and after the consumption of a high‐fat meal, and reported no effect on gastric emptying, glucose homeostasis, blood lipid levels, lipid peroxidation or vascular function, specifically arterial stiffness. The relatively low amount of cinnamon used – an amount that was closer to what is typically consumed, based on the estimations provided by Percival et al ., could be identified as the major contributor to the lack of effect. However, the authors identified other factors that may have influenced the results, including subjects not being in a hyperglycaemic nor a hyperlipidaemic state, and the meal having a high, but not sufficient, fat content to give rise to changes in vascular function that were significant.…”

“…However, the findings from human studies are mixed (Table ). One CHS study by Percival et al . investigated their bioavailability in healthy humans by measuring antioxidant capacity and also their effect, ex vivo , on DNA damage and markers of inflammation post consumption of individual CHS (black pepper, cinnamon, clove, cumin, ginger, oregano, paprika, rosemary, turmeric and sage) in capsule form for 7 days.…”

Προσδιορισμός Δευτερογενών Μεταβολιτών Σε Αφεψήματα Βοτάνων Της Ελληνικής Χλωρίδας Και Αξιολόγηση Της Βιοδραστικότητάς Τους

“…Η αντιοξειδωτική δράση του Δενδρολίβανου φαίνεται να αποδίδεται στην παρουσία ροσμαρινικού και καρνοσολικού οξέος στα εκχυλίσματά του (Pearson et al, 1997;Zeng et al, 2001). Η δράση επιβεβαιώνεται και για άλλα συστατικά βοτάνων τα οποία ανήκουν στα φλαβονοειδή, όπως η μυρισετίνη, η καμπφερόλη και τα μονοτερπένια θυμόλη και καρβακρόλη (Ha et al, 2014;Kulisic et al, 2007;Lian et al, 2008;Prieto et al, 2007;Singh et al, 2008 (Percival et al, 2012). Θετικά είναι και τα ευρήματα μελετών αναφορικά με την αντιαθηρογόνο δράση φαινολικών συστατικών σε ζωικά μοντέλα που σχετίζεται με την αντίσταση στην επαγόμενη οξείδωση της LDL ή/και του συνόλου των λιπιδίων του πλάσματος (Kurosawa et al, 2005;Yamakoshi et al, 1999).…”