Phytochemicals of herbs and spices: Health versus toxicological effects

Güldiken, Burcu; Özkan, Gülay; Çatalkaya, Gizem; Ceylan, Fatma Duygu; Yalcinkaya, İpek Ekin; Capanoglu, Esra

doi:10.1016/j.fct.2018.05.050

Cited by 116 publications

(82 citation statements)

References 117 publications

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“…As with any therapeutic agent, dosage and possible side effects must always be taken into consideration. Some phytochemicals may be toxic at high doses but beneficial at low doses, with antioxidant, anti-inflammatory and anti-tumour effects [208]. For example, whole extracts of Kakadu plum contain beneficial phenols, such as ellagic acid, though there are also detrimental levels of specific compounds at high doses, such as oxalic acid which can bind calcium, preventing absorption, and can aid in the production of kidney stones [209].…”

Section: Future Of Natural Compounds As Potential Anti-cancer Therapementioning

confidence: 99%

Natural Compounds with Potential to Modulate Cancer Therapies and Self-Reactive Immune Cells

Moody

Wilson

Jaworowski

et al. 2020

Cancers

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Cancer-related deaths are approaching 10 million each year. Survival statistics for some cancers, such as ovarian cancer, have remained unchanged for decades, with women diagnosed at stage III or IV having over 80% chance of a lethal cancer recurrence after standard first-line treatment (reductive surgery and chemotherapy). New treatments and adjunct therapies are needed. In ovarian cancer, as in other cancers, the immune response, particularly cytotoxic (CD8+) T cells are correlated with a decreased risk of recurrence. As well as completely new antigen targets resulting from DNA mutations (neo-antigens), these T cells recognize cancer-associated overexpressed, re-expressed or modified self-proteins. However, there is concern that activation of self-reactive responses may also promote off-target pathology. This review considers the complex interplay between cancer-reactive and self-reactive immune cells and discusses the potential uses for various leading immunomodulatory compounds, derived from plant-based sources, as a cancer therapy option or to modulate potential autoimmune pathology. Along with reviewing well-studied compounds such as curcumin (from turmeric), epigallocatechin gallate (EGCG, from green tea) and resveratrol (from grapes and certain berries), it is proposed that compounds from novel sources, for example, native Australian plants, will provide a useful source for the fine modulation of cancer immunity in patients.

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Section: Future Of Natural Compounds As Potential Anti-cancer Therapementioning

confidence: 99%

Natural Compounds with Potential to Modulate Cancer Therapies and Self-Reactive Immune Cells

Moody

Wilson

Jaworowski

et al. 2020

Cancers

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“…Phytochemicals in herbs and spices are not considered as essential nutrients in the diet, but have been used to improve the flavor of food (Bakkali, Averbeck, Averbeck, & Idaomar, 2008). Recently, the antibacterial activities and physiological functions of spices have also attracted much attention (Burcu et al, 2018). Some studies have indicated that essential oils refined from multifarious aromatic plants could be used as natural preservatives to prolong the shelf life of foods (Lu, Ding, Ye, & Ding, 2011;Oussalah, Caillet, Saucier, & Lacroix, 2007;Sandri, Zacaria, Fracaro, Delamare, & Echeverrigaray, 2007;Singh, Singh, Bhunia, & Singh, 2003;Tajkarimi, Ibrahim, & Cliver, 2010).…”

Section: Practical Applicationsmentioning

confidence: 99%

Chemical composition, antibacterial activity, and mechanism of action of essential oil from Litsea cubeba against foodborne bacteria

Lin

Feng

et al. 2020

J Food Process Preserv

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Litsea cubeba (LC) is widely used as a food flavoring. In this study, 30 components of the essential oil of Litsea cubeba (LCEO) were identified, of which α‐citral (33.6534%) and β‐citral (27.8042%) were identified as the main components. The diameter of the inhibition zone, minimum inhibitory concentration, and minimum bactericidal concentration of LCEO to several foodborne bacteria were evaluated. The results indicated that gram‐negative bacteria (Salmonella, E. coli O157, E. coli DH5α, E. coli O104) were obviously sensitive to LCEO with Salmonella and E. coli O157 having the greatest sensitivity. According to the experimental results of the alkaline phosphatase assay, nucleic acid assay, propidium iodide staining, and electron microscopy observation, the mechanism of antibacterial effect of LCEO against Salmonella and E. coli O157 might involve the integrity of the cell membrane and wall. The results indicate that LCEO would be suitable as an effective food preservative. Practical applications In food industry, the essential oil of Litsea cubeba (LCEO) can serve as a natural preservative for fruits and vegetables, especially for foods vulnerable to gram‐negative bacteria. For example, berries are likely to be attacked by Salmonella and their preservation had long been a trouble. Through spraying or soaking of LCEO, the shelf life of berries can be largely prolonged. LCEO can also be applied to animal‐derived products. Due to its environmentally friendly feature, LCEO is a reassuring preservative. Otherwise, LCEO has good aroma because of large component of citral; therefore, it is also a great food flavoring.

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“…The essential oils from S. aromaticum (L.), C. citratus (DC) Stapf and L. alba (Mill. NE Brown) also have great potential for pharmaceutical applications (GULDIKEN et al, 2018). Farias et al S. aromaticum (L.) is native to Indonesia but; nowadays, it is grown in several parts of the world, including Brazil.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant activity of essential oils from condiment plants and their effect on lactic cultures and pathogenic bacteria

et al. 2019

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Studies about preservative and antioxidant activity of essential oils have been encouraged in recent years, given their importance to food industry. The aim of the current study was to evaluate the antioxidant properties and antimicrobial activity of essential oils deriving from Syzygium aromaticum, Cymbopogon citratus and Lippia alba against lactic and pathogenic bacteria responsible for food-borne diseases. Essential oil antibacterial activity was assessed through disc diffusion and macrodilution tests conducted in a mixed lactic culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus (YF-L903) and of Escherichia coli (ATCC 8739), Staphylococcus aureus (ATCC 6538), Salmonella enterica (ATCC 6017) strains. Based on the chromatographic analysis results, the essential oils shown to be composed of eugenol (79.41%) which was the prevalent compound in S. aromaticum, geranial (31.89%), neral (24.52%) and β-myrcene (25.37%) in C. citratus, as well as of geranial (33.80%) and neral (25.63%) in L. alba. The observed antibacterial activity confirmed the dose-dependent effect of these three oils on all the assessed bacteria; there was halo inhibition at concentration 20μL mL-1. The essential oil of S. aromaticum presented better antioxidant activity, with IC50 equal to 5.76μg mL-1 and antioxidant activity index of 6.94, and it was considered strong (AAI>2.0) in comparison to the other evaluated oils. This essential oil also presented excellent antioxidant activity at concentrations lower than the one required to inhibit lactic cultures. Based in this outcome, the essential oil from S. aromaticum can be used as preservative agent in processed food whose formulation presents lactic cultures.

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Phytochemicals of herbs and spices: Health versus toxicological effects

Cited by 116 publications

References 117 publications

Natural Compounds with Potential to Modulate Cancer Therapies and Self-Reactive Immune Cells

Natural Compounds with Potential to Modulate Cancer Therapies and Self-Reactive Immune Cells

Chemical composition, antibacterial activity, and mechanism of action of essential oil from Litsea cubeba against foodborne bacteria

Antioxidant activity of essential oils from condiment plants and their effect on lactic cultures and pathogenic bacteria

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