Spices and Atherosclerosis

Tsui, Pi-Fen; Lin, Chin‐Sheng; Ho, Ling‐Jun; Lai, Jenn‐Haung

doi:10.3390/nu10111724

Cited by 49 publications

(34 citation statements)

References 103 publications

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“…In contrast, the western-style diet is characterized by a high intake of salt and sugar, and it is considered rather spice-free. However, the popularity of oriental cuisine and a growing preference for ethnic or spicy food raised the consumption of spices in Europe and North America [2,3]. Data indicate that the EU market is the largest market for herbs and spices in the world and the leading consumers (among EU citizens) are Germans, British, Romanians and Hungarians [4].…”

Section: Introductionmentioning

confidence: 99%

“…Spices typical for Indian cuisine are turmeric, saffron, cardamom, cinnamon, cloves, garlic, peppers, cumin and coriander. Mediterranean-style cuisine is famous for parsley, oregano, basil, thyme, dill, fennel, marjoram, rosemary, bay leaf, lavender, sage, savory, cumin and coriander [3,7]. In China, the most popular condiments include peppers, peppercorns, ginger, fennel, cloves, star anise and cinnamon, whereas Italian and Greek cuisine is rich in basil, garlic and oregano.…”

Section: Introductionmentioning

confidence: 99%

“…In China, the most popular condiments include peppers, peppercorns, ginger, fennel, cloves, star anise and cinnamon, whereas Italian and Greek cuisine is rich in basil, garlic and oregano. The typical spices of Arabic cuisine are saffron, peppers, allspice, turmeric, garlic, cumin, cinnamon, parsley and coriander, while "the queen" of Hungarian cuisine is paprika powder [3]. Whereas, Polish cuisine is characterized by a mix of strong flavors of strong flavors: pungent (horseradish, mustard, chives, onion, garlic), and sour (pickled cucumbers, cabbage), spices (pepper, juniper, caraway), herbal (dill, parsley) and sweet (honey) [8].…”

Section: Introductionmentioning

confidence: 99%

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Intake of Dietary Salicylates from Herbs and Spices among Adult Polish Omnivores and Vegans

et al. 2020

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There is a growing body of evidence that a diet rich in bioactive compounds from herbs and spices has the ability to reduce the risk of chronic diseases. The consumption of herbs and spices is often overlooked in the studies on food intake. However, measurement of dietary intake of these products, as a source of bioactive compounds, including salicylates, has recently gained much significance. The aims of the study were (i) to assess the intake of herbs and spices at the individual level and (ii) to calculate the dietary salicylates intake from herbs and spices among adult omnivores and vegans. The study group consisted of 270 adults aged 19 to 67 years, including 205 women and 65 men. Among all, 208 individuals were following an omnivorous diet while 62 were vegans. A semi-quantitative food frequency questionnaire (FFQ) was designed to assess the habitual intake of 61 fresh and dried herbs and spices during the preceding three months. The five most frequently eaten herbs among omnivores were parsley, garlic, dill, marjoram and basil, while among vegans they were garlic, parsley, ginger, basil and dill. An average intake of all condiments included in the study was 22.4 ± 18.4 g/day and 25.8 ± 25.9 g/day for both omnivores and vegans, respectively (p = 0.007). Estimated medial salicylates intake was significantly higher among vegans (p = 0.000) and reached 5.82 mg/week vs. 3.13 mg/week for omnivores. Our study confirmed that herbs and spices are important sources of salicylates; however, the type of diet influenced their level in the diet. Vegans consume significantly more total salicylates than omnivores.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Intake of Dietary Salicylates from Herbs and Spices among Adult Polish Omnivores and Vegans

et al. 2020

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“…In a recent study, a number of spices, such as pepper, ginger, garlic, onion have been found to act against atherosclerosis. 15 Wu et al suggest that andrographolide (a bitter diterpene lactone) ameliorates atherosclerosis by suppressing pro-inflammation and Reactive Oxygen Species (ROS) generation pathways. 16 Both, NSO and PHY are evident to possess ROS scavenging and antiinflammatory effects.…”

Section: Discussionmentioning

confidence: 99%

In vitro Anti-atherothrombosis Activity of Nigella sativa Oil, Phytol and their Combinations

Islam¹,

Molla²,

Das³

et al. 2019

IJPER

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Background: Black seed oil and Phytol (PHY) are evident for their promising biological effects in various test systems. Aim: This study evaluates anti-atherothrombosis activity of Nigella sativa oil (NSO) and Phytol (PHY). Materials and Methods: The clotlysis activity of the NSO and/or PHY has been investigated by taking Streptokinase (SK) as a standard clotlysis drug. Results: The results suggest that the NSO and PHY exhibited a concentration-dependent clotlysis activity in human clotted blood. The highest clotlysis of the NSO and PHY was seen by 57.83 ± 0.23% and 53.05 ± 2.93% with 80 µL and 150 µg per tube, respectively. NSO co-treated with PHY showed a better clotlysis capacity than the NSO and PHY. The vehicle showed negligible clotlysis (2.86 ± 4.33%) capacity, while the standard SK (100 I.U.) showed 78.96 ± 1.08% clotlysis activity. Conclusion: NSO and/or PHY exhibited clotlysis activity in human clotted blood in in vitro.

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“…Garlic has been used since ancient times to suppress the growth of bacteria, fungi and viruses (21). It has been demonstrated that garlic extract and its components attenuate atherosclerosis (22) and hypertension (23), and exert immunomodulatory and anti-tumor effects (24). It has also been found that the aqueous extract of garlic (21,25) and its components, allicin (26) and diallyl sulfide (27), inhibit the growth of the periodontal pathogens, P. gingivalis, Aggregatibacter actinomycetemcomitans and Fusobacterium nucleatum in vitro.…”

Section: Evidence Of the Inhibitory Effect Of Various Naturally Occurmentioning

confidence: 99%

The preventive and therapeutic application of garlic and other plant ingredients in the treatment of periodontal diseases (Review)

Ohtani

Nishimura

2019

Exp Ther Med

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Since ancient times, pharmacologically active ingredients derived from natural sources, including plants and microbials have been used in the treatment of a wide array of diseases, such as atherosclerosis, diabetes mellitus and cancers. Herbal extracts and polyphenols are produced from herbs that contain a variety of ingredients, most of which exhibit anti-inflammatory, anti-oxidative and anti-microbial actions. Gingivitis is triggered by the infection of the periodontal tissues with periodontal disease-causing pathogens present in the dental biofilm. This is accompanied by weak inflammatory immune reactions in the gingiva. In periodontitis, prolonged and excessive inflammation results in the destruction of gingival connective tissue and in the resorption of alveolar bone, leading to tooth loss. There are a number of clinical reports showing the effectiveness of both herbal extracts and polyphenols on periodontal diseases when applied as a mouthwash or dentifrice into the oral cavity. However, to date, at least to the best of our knowledge, there is no clinical report available on the therapeutic effects of garlic or its extract on periodontal diseases, apart from a recent study, which reported that the intake of aged garlic extract (AGE) containing various pharmacologically active sulfur compounds, alleviated the symptoms of gingivitis clinically. The finding suggests that AGE may be a promising candidate for use in the treatment of periodontal diseases, although additional clinical trials are warranted to confirm this. In addition, further studies are required for the clarification of the basic molecular mechanisms through which AGE attenuates gingivitis. In this review, we summarize the beneficial effects of several natural compounds on periodontal disease and describe the possible applications of garlic ingredients in detail. Contents 1. Periodontal disease 2. Evidence of the inhibitory effect of various naturally occurring products on gingivitis and periodontitis 3. Conclusions and future perspectives

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Spices and Atherosclerosis

Cited by 49 publications

References 103 publications

Intake of Dietary Salicylates from Herbs and Spices among Adult Polish Omnivores and Vegans

Intake of Dietary Salicylates from Herbs and Spices among Adult Polish Omnivores and Vegans

In vitro Anti-atherothrombosis Activity of Nigella sativa Oil, Phytol and their Combinations

The preventive and therapeutic application of garlic and other plant ingredients in the treatment of periodontal diseases (Review)

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