Recent advances in the extraction, chemical composition, therapeutic potential, and delivery of cardamom phytochemicals

Abstract

Dietary phytochemicals including plant-derived alkaloids, carotenoids, organosulfur compounds, phenolics, and phytosterols, are health-promoting bioactive compounds that help in the prevention and mitigation of chronic diseases and microbial infections beyond basic nutrition supply. This article covers recent advances in the extraction, chemical composition, therapeutic potential (nutraceutical and antimicrobial), and delivery of black and green cardamom-derived phytochemicals. In recent years, advance extraction techniques (e.g., enzyme- assisted-, instant controlled pressure drop-, microwave- assisted-, pressurized liquid-, sub- critical-, supercritical fluid-, and ultrasound-assisted extractions) have been applied to obtain phytochemicals from cardamom. The bioactive constituents identification techniques, specifically GC-MS analysis revealed that 1,8-cineole and α-terpinyl acetate were the principle bioactive components in black and green cardamom. Regarding therapeutic potential, research findings have indicated desirable health properties of cardamom phytochemicals, including antioxidant-, anti-hypercholesterolemic, anti-platelet aggregation, anti-hypertensive, and gastro-protective effects. Moreover, antimicrobial investigations revealed that cardamom phytochemicals effectively inhibited growth of pathogenic microorganisms (bacteria and fungi), biofilm formation inhibition (Gram-negative and Gram-positive bacteria) and bacterial quorum sensing inhibition. Encapsulation and delivery vehicles, including microcapsules, nanoparticles, nanostructured lipid carriers, and nanoliposomes were effective strategies to enhance their stability, bioavailability and bioefficacy. In conclusion, cardamom phytochemicals had promising therapeutic potentials (antioxidant and antimicrobial) due to polyphenols, thus could be used as functional additive to increase shelf life, inhibit oxidative rancidity and confer pleasant aroma to commercial edibles as well as mitigate oxidative stress and lifestyle related chronic diseases (e.g., cardiovascular and gastrointestinal diseases). A future perspective concerning the fabrication of functional foods, nutraceuticals and antibiotics to promote cardamom phytochemicals applications as biotherapeutic agents at large-scale requires thorough investigations, e.g., optimum dose and physical form of supplementation to obtain maximum health benefits.

Antioxidant Activity in Extracts from Zingiberaceae Family: Cardamom, Turmeric, and Ginger

“…The main bioactive compounds of cardamom are terpenes and phenolic compounds, which exhibit powerful antioxidant properties. Their main bioactive compounds are as follows: 1,8-cineole, α-terpinyl acetate, nerolidol, sabinene, g-terpinene, α-pinene, methyl linoleate, α-terpineol, β-pinene, n -hexadecanoic acid, and limonene [ 6 ]. 1,8-cineole and α-terpinyl acetate are the principle bioactive components in black and green cardamom ( Table 1 ).…”

“…1,8-cineole and α-terpinyl acetate are the principle bioactive components in black and green cardamom ( Table 1 ). These compounds aid in safeguarding against chronic diseases and oxidative stress (OS) [ 6 , 7 ]. Additionally, cardamom has been found to improve insulin sensitivity and glucose uptake [ 8 ], which may help to reduce the risk of type 2 diabetes [ 9 ].…”

Black cardamom (Amomum subulatum) extract improves growth potential, antioxidant status, immune parameters and response to crowding stress in Catla catla

“…Black cardamom (Amomum subulatum) is among the world's oldest spices and has strong antioxidant properties due to the presence of its primary compounds 1,8 cineole, terpinyl acetate, pinene and pinene terpineol (Alam & Singh, 2021). Moreover, its active ingredients, especially 1,8 cineol, have also hepatoprotective, antiulcerogenic and fungi-toxin properties (Abdullah et al, 2022).…”

“…Black cardamom ( Amomum subulatum ) is among the world's oldest spices and has strong antioxidant properties due to the presence of its primary compounds 1,8 cineole, terpinyl acetate, pinene and pinene terpineol (Alam & Singh, 2021). Moreover, its active ingredients, especially 1,8 cineol, have also hepatoprotective, antiulcerogenic and fungi‐toxin properties (Abdullah et al, 2022). Several studies on cineol and extracts rich in cineol have been reported to enhance growth performance, antioxidant status and immune response in different fish species such as Oncorhynchus mykiss (Hoseini, Taheri Mirghaed, et al, 2018; Taheri Mirghaed, Hoseini, et al, 2018), Cyprinus carpio (Fazelan et al, 2020; Hoseini, Hoseinifar, et al, 2018; Hoseini, Rajabiesterabadi, et al, 2020; Taheri Mirghaed, Fayaz, et al, 2018; Taheri Mirghaed et al, 2019) and Oreochromis niloticus (Swamy et al, 2023).…”

Effect of cardamom consumption on inflammation and blood pressure in adults: A systematic review and meta‐analysis of randomized clinical trials

“…The biologically active compounds of cardamom include 1,8-cineole, α-terpinyl acetate (the maximum amount), sabinene, linalool acetate, nerolidol, thujene, pinene, cymene, limonene, geranial, and myrcene (Ahmad et al, 2022). Cardamom has been shown to reduce inflammation by preventing lipid peroxidation and acting as a scavenger of free radicals.…”