The U.S. import demand for spices and herbs by differentiated sources

Linh, Nguyen Quang; Duong, Lam; Mentreddy, Rao S.

doi:10.1016/j.jarmap.2018.12.001

Cited by 19 publications

(19 citation statements)

References 9 publications

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“…Herbs and spices are botanical raw materials that have active components that could be used in pharmaceutics, cosmetics, food additives, and health supplements [11] . Herbs are used by complementary medicine therapists to treat various diseases.…”

Section: Herbs and Spices Definitionmentioning

confidence: 99%

Recent innovations of ultrasound green technology in herbal phytochemistry: A review

Gouda

Bekhit

Tang

et al. 2021

Ultrasonics Sonochemistry

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Highlights Ultrasound enhances the phenolic compounds in extracted herbal oils by 44%. US (25–50 kHz) increases the yields of polyphenols, carotenoids, and flavonoids. Radicals generated by US have positive and negative effects on enzymes. US improves the efficiency of herbal extracts in Nanotechnology applications. Acoustic-based biosensors could be used for chemical imaging of herbal tissues.

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Section: Herbs and Spices Definitionmentioning

confidence: 99%

Recent innovations of ultrasound green technology in herbal phytochemistry: A review

Gouda

Bekhit

Tang

et al. 2021

Ultrasonics Sonochemistry

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“…As edible plant spices, they could make food fragrant, spicy, bitter, sweet and other characteristics. [2,3] Among them, volatile and nonvolatile components played critical roles in flavor characteristics. They were of great significance to determine and evaluate spices.…”

Section: Introductionmentioning

confidence: 99%

Comparison of nonvolatile taste components in 18 strong fragrance spices

Duan

Huang

Xiao

et al. 2020

International Journal of Food Properties

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In order to investigate the taste compounds of 18 strong fragrance spices, high performance liquid chromatography was used to determine the content of free amino acids, nucleotides and organic acids. Cluster analysis was used to classify on the basis of similar data. The results showed that the content of free amino acid in tarragon was the highest, 44.97 g/kg, followed thyme, 11.88 g/kg. The contents of organic acids in 3 spice samples were significantly higher compared with others, including thyme (54.67 g/kg), sweet basil (42.28 g/kg) and small cardamon (40.72 g/kg). Nucleotides' contents were significantly higher in star anise (3.54 g/kg) than the other 17 spice samples. The taste active value (TAV) of glutamic acid (22.01) was the highest. In addition, the TAVs of lactic acid, acetic acid, ascorbic acid, tartaric acid and malic acid in 18 spice samples were also more than 1, which indicated that these compounds contribute greatly to spices taste. The equivalent umami concentration (EUC) of tarragon was the highest, with 26.15 g monosodium glutamate (MSG)/100 g. The 18 strong fragrance spices were divided into 2 categories according to the cluster analysis of EUC. The tarragon and dill were one category, other 16 spices were the other category. When the Euclidean distance increased to 25, the tarragon and dill were incorporated into the category of other 16 spices. ARTICLE HISTORY

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“…Indian spice consumption, rich in polyphenols, is 2 times higher (2.07 kg/head/ year, Table 4 and Figure 2) than the global average (1.01 kg/head/year) [7] or USA [8]. Cancer incidence (89 per 0.1 million) in India is 50% of the global average (197) 25% of the EU (363) or USA (387), indicating better immunity [9], possibly due to the higher spice consumption.…”

Section: Immunity Booster Foodsmentioning

confidence: 99%

Polyphenols, Spices and Vegetarian Diet for Immunity and Anti-Inflammatory Drug Design

Ghate¹,

Kulkarni²

2021

Biosynthesis [Working Title]

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Much lower COVID-19 incidence and mortality in India compared to the Europe and northern America may relate to higher immunity possibly due to the low consumption of fast/packed food, liquour, tobacco, meat, HFSS- high fat, salt, sugar, besides higher exposure and a key blood protein. Indian spice intake is also double the world average and healthy cooking oil use such as Mustard, and may also explain it. Inflammation is the foundation for many ailments and challenges the immunity and vital in non-communicable ailments are at the centre stage in an aeing world. Polypehnols are crucial anti-inflammatory chemicals from spices that can for wellbeing and reduce adverse drug rections. We show this using Arthritis- a chronic auto-immune disorder, with the hlep of pharmacokinetic studies. Molecular Docking study was performed on the key bioactive compounds of important spices regarding COX2 active site (PDB ID 5IKR). Piperine in Black Pepper had most stability (Black Pepper, −9.99 Kcal/mol) followed by ‘Apigenin’ (Coriander, −9.63), and ‘Curcumin’ (Turmeric, −8.66) like quercetin in literature, and higher than the methotrexate (−8.6), the standard drug. Hence, their synergistic combination in fat medium such as clarified butter can lead the future drug design.

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The U.S. import demand for spices and herbs by differentiated sources

Cited by 19 publications

References 9 publications

Recent innovations of ultrasound green technology in herbal phytochemistry: A review

Recent innovations of ultrasound green technology in herbal phytochemistry: A review

Comparison of nonvolatile taste components in 18 strong fragrance spices

Polyphenols, Spices and Vegetarian Diet for Immunity and Anti-Inflammatory Drug Design

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