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The Chinese term rou doukou has generally been taken to mean 'nutmeg'. This identification dates from the nineteenth century. However, there is reason to think that rou doukou was originally not nutmeg, but the fruits of a plant of the ginger family, Zingiberaceae. Early descriptions and illustrations of rou doukou are clearly not of nutmeg: in Chinese pharmacopoeias, it is usually listed with herbs, not trees. The earliest reference to nutmeg is probably in the Zhu fan zhi of 1225. However, most Chinese references to rou doukou long after that date still refer to a plant of the ginger family. [ABSTRACT FROM AUTHOR]

This study examines the activities of alanine aminotransaminase (ALT) and aspartate aminotransferase (AST) in the liver of 30 adult Wistar rats exposed to nutmeg for 30 days. 1 g of nutmeg was administered to group A (n=10), 2 g of nutmeg to group B (n=10) and group C (n=10) was used as the control. Enzyme activities were assayed in both serum and liver (tissue homogenate) spectrophotometrically. Results obtained showed a significant increase (p < 0.05) in level of AST in serum of rats in group A and B (20.2±7.29 and 23.2 ± 3.27 U/L) when compared to the control group (14.8± 1.78 U/L) while serum ALT level was significantly reduced (5.2± 1.78 and 4.2 ± 0.04 U/L) compared to the control group (7.0 ± 2.6 U/L) but the differences based on dosage was statistically insignificant (p≥ 0.05). The enzyme activities in liver tissue homogenate showed a significant increase (p˂ 0.05) in AST levels (13.8 ± 1.14, 14.6 ± 1.78 and 12.8 ± 0.08 U/L) among test groups and between controls but ALT levels though lower in treated groups than control, was statistically insignificant (p≥ 0.05) among test and between control group (4.6 ± 1.34, 4.0 ± 0.08 and 5.8 ± 0.03 U/L). Differences in enzyme activities due to nutmeg administration may lead to hepatocellular injury as well as myocardial infarction. The results suggests that dosage and long-term consumption of nutmeg could have severe health implication as it affects liver function as well as other associated organ of the body. [ABSTRACT FROM AUTHOR]

[Display omitted] For centuries, plant seed extracts have been widely used and valued for their benefits. They have been used in food, perfumes, aromatherapy, and traditional medicine. These natural products are renowned for their therapeutic properties and are commonly used in medicinal treatments. Their significant pharmacological profiles provide an excellent hallmark for the prevention or treatment of various diseases. In this study, we comprehensively evaluated the biological and pharmacological properties of nutmeg seeds and explored their efficacy in treating various illnesses. Published articles in databases including Google Scholar, PubMed, Elsevier, Scopus, ScienceDirect, and Wiley, were analyzed using keywords related to nutmeg seed. The searched keywords were chemical compounds, antioxidants, anti-inflammatory, antibacterial, antifungal, antiviral, antidiabetic, anticancer properties, and their protective mechanisms in cardiovascular and Alzheimer's diseases. Nutmeg seeds have been reported to have potent antimicrobial properties against a wide range of various bacteria and fungi, thus showing potential for combating microbial infections and promoting overall health. Furthermore, nutmeg extract effectively reduces oxidative stress and inflammation by improving the body's natural antioxidant defense mechanism. Nutmeg affected lipid peroxidation, reduced lipid oxidation, reduced low-density lipoprotein (LDL), and increased phospholipid and cholesterol excretion. In addition, nutmeg extract improves the modulation of cardiac metabolism, accelerates cardiac conductivity and ventricular contractility, and prevents cell apoptosis. This study elucidated the psychotropic, narcotic, antidepressant, and anxiogenic effects of nutmeg seeds and their potential as a pharmaceutical medicine. Notably, despite its sedative and toxic properties, nutmeg ingestion alone did not cause death or life-threatening effects within the dosage range of 20–80 g powder. However, chemical analysis of nutmeg extracts identified over 50 compounds, including flavonoids, alkaloids, and polyphenolic compounds, which exhibit antioxidant properties and can be used as phytomedicines. Moreover, the exceptional pharmacokinetics and bioavailability of nutmeg have been found different for different administration routes, yet, more clinical trials are still needed. Understanding the chemical composition and pharmacological properties of nutmeg holds promise for novel drug discovery and therapeutic advancements. Nutmeg seed offers therapeutic and novel drug prospects that can revolutionize medicine. By delving into their pharmacological properties, we can uncover the vast potential possibilities of this natural wonder. [ABSTRACT FROM AUTHOR]

Nutmeg, mace (the membrane of the nutmeg seed), and cloves have long been considered as exotic spices in European cuisine. Nutmeg and mace come from the same tree, Myristica fragrans Houtt. (Myristicaceae), and share a large number of aromatic volatiles. The aroma/flavour of these spices is described as fruity, citrus, floral, herbal, roasted (mace)/green notes (nutmeg), woody, and spicy. Nowadays, nutmeg is found in many popular spice mixes, such as quatre épices, garam masala, pumpkin spice mix, and mixed spice. However, the vast majority of nutmeg (c. 90%) is added directly to processed foods, such as sausages and terrines, where it likely serves an antimicrobial function. At the same time, however, nutmeg also appears to complement milk-, cream-, and egg-based dishes particularly well (as in béchamel sauce). Nutmeg and mace are somewhat unusual amongst spices in being associated with both sweet and savoury dishes and drinks. Although relatively late arrivals to the European table, fashionable Europeans (in the 17th and 18th centuries) would once carry their own personal nutmeg graters around with them to season their food and drink at the table. However, while nutmeg and mace are called for in a large number of the dishes in Robert May's 17th century cookbook, pepper and chilli have nowadays become far more popular (at least by volume sold). [ABSTRACT FROM AUTHOR]

The present study demonstrates an innovative circular economic process to repurpose agricultural waste, nutmeg fruit rind into an effective adsorbent followed by its value addition/safe disposal, thereby seamlessly aligning with the principles of green chemistry and sustainable waste management. Low-cost bio-sorbents are one of the most promising substances for pollutant removal in water treatment research. Fruit shells and peels are annoying to the environment because they contribute to solid trash after consumption and add to the daunting challenge of municipal solid waste management. This study investigated the potential of nutmeg fruit rind waste, a readily available agricultural byproduct, for the removal of hexavalent chromium (Cr(VI)) from contaminated streams. The findings highlight the significant removal efficiency of Cr(VI) ions through adsorption onto the nutmeg fruit rind waste, underscoring its potential as an affordable and eco-friendly solution for wastewater treatment. The study showed that pH, adsorbent dosage, adsorbate concentration, contact time, and temperature significantly influence adsorption. The insights into the adsorption mechanism revealed that the electrostatic interaction, hydrogen bonding, ion exchange, and surface complexation primarily contributed to the removal of Cr(VI) ions. The kinetics studies matched well with the pseudo-second-order kinetic model, and the sorption fits the Sips isotherm, while thermodynamic studies confirmed the spontaneity and exothermic nature of the process. The quantitative removal of Cr(VI) and other co-existing heavy metals from real textile wastewater samples was demonstrated. Finally, the spent adsorbent was subjected to anaerobic digestion to recover biogas and Cr(VI), which offers a sustainable solution to mitigate the contamination risk associated with discarding the spent adsorbent while contributing to resource recovery. [Display omitted] [ABSTRACT FROM AUTHOR]

Ochratoxin A (OTA) is a nephrotoxic mycotoxin and one of the common contaminants of various foodstuffs. OTA contamination of ginger, turmeric, liquorice and nutmeg was determined using HPLC-fluorescence technique after immunoaffinity column clean-up. Limit of quantification (LOQ) and limit of detection (LOD) for OTA were 0.05 and 0.015 µg/kg, respectively. Nine out of 13 (69.2%) ginger samples, four out of 7 (57.1%) liquorice samples twelve out of 12 (100%) turmeric samples and seven out of 7 (100%) nutmeg samples contained OTA in the ranging from 0.05 to 2.1, 0.7 to 121.3, 0.2 to 16.3 µg/kg and 0.1 to 43.7 µg/kg, respectively. Overall, one liquorice (121.3 µg/kg), one turmeric (16.3 µg/kg) and two nutmeg (32-43.7 µg/kg) samples were contaminated with OTA exceeded the permisble limits established by EU. Overall, this is the first report on the OTA contamination of botanical products and we observed preliminary results which would contribute to the further studies in Turkey. [ABSTRACT FROM AUTHOR]

Ochratoxin A (OTA) is a nephrotoxic mycotoxin and one of the common contaminants of various foodstuffs. OTA contamination of ginger, turmeric, liquorice and nutmeg was determined using HPLC-fluorescence technique after immunoaffinity column clean-up. Limit of quantification (LOQ) and limit of detection (LOD) for OTA were 0.05 and 0.015 µg/kg, respectively. Nine out of 13 (69.2%) ginger samples, four out of 7 (57.1%) liquorice samples twelve out of 12 (100%) turmeric samples and seven out of 7 (100%) nutmeg samples contained OTA in the ranging from 0.05 to 2.1, 0.7 to 121.3, 0.2 to 16.3 µg/kg and 0.1 to 43.7 µg/kg, respectively. Overall, one liquorice (121.3 µg/kg), one turmeric (16.3 µg/kg) and two nutmeg (32-43.7 µg/kg) samples were contaminated with OTA exceeded the permisble limits established by EU. Overall, this is the first report on the OTA contamination of botanical products and we observed preliminary results which would contribute to the further studies in Turkey. [ABSTRACT FROM AUTHOR]

Background: Nutmeg is a spice common to many kitchens around the world and is being used for many other reasons, such as an aphrodisiac, antimicrobial, antioxidant and analgesic, yet little is known about the toxic effects of nutmeg.Case Report: A case is presented of a young male who took an overdose of nutmeg and presented via ambulance to the Emergency Department with multiple psychiatric and neurological symptoms. The case is described in detail, especially in regard to the prehospital and Emergency Department presentation. Emergency personnel should be aware of nutmeg toxicity due to its ability to mimic many other neurological, cardiac and psychiatric conditions. Therefore, increased awareness of this issue can help minimize the risk of misdiagnosis. The importance of communication between the Emergency personnel and the pre-hospital team is stressed. A discussion is included concerning the pathophysiology of nutmeg toxicity, its history, symptomatology, differential diagnosis and treatment. [ABSTRACT FROM AUTHOR]

Antioxidant and antimicrobial activities of nutmeg (Myristica fragrans Houtt) seed extracts were evaluated. Seeds were extracted with acetone, ethanol, methanol, butanol and water. All the extracts have shown significant antioxidant and antimicrobial activities against the tested microorganisms. Among all extracts, acetone extract has shown the highest antioxidant activity. The acetone extract showed 93.12±1.48mg gallic acid equivalents (GAE)/100g dry weight total phenolic content, DPPH scavenging activity of 63.04±1.56%, chelating activity of 64.11±2.21% and 74.36±1.94% inhibition of β-carotene bleaching, at 1mg/mL extract concentration. Out of all extracts, acetone extract was able to exert antimicrobial activity against all tested bacteria and fungi. Acetone extract has shown the strongest antibacterial and antifungal activity with Staphylococcus aureus (13.8±0.42mm) and Aspergillus niger (14.4±0.37mm), respectively. GC–MS analysis of acetone extract has revealed the presence of 32 compounds of extract representing 99.49%. Sabinene (28.61%) has shown the highest occurrence in the extract. β-Pinene (10.26), α-pinene (9.72), myristicin (4.30%), isoeugenol (2.72%), p-cymene (1.81%), carvacrol (1.54%), eugenol (0.89%) and β-caryophellene (0.82%) were reported as possible contributor for antioxidant and antimicrobial activity of nutmeg. [ABSTRACT FROM AUTHOR]

Abstract: In this study, the influence of supercritical extraction parameter on the oil extraction of Nutmeg (Myristica fragrans) was investigated, and then the extracted oil was tested for its cytotoxic and anti-angiogenic activity. Supercritical extraction was carried out using the operation pressures 20.7, 27.6, 34.5 and 41.4MPa, and temperature was varied between 40 and 50°C. The CO2 flow rate was between 1-3ml/min using matrix particle size ≤ 1mm and during extraction time of 90min. The extracted oils were tested for anti-angiogenic activity using a 3 dimensional ex-vivo isolated rat aorta tissue. MTT assay was used as in vitro study to investigate the cytotoxic properties of the extracted oil samples on two types of human tumour cell lines, colon cancer cell HCT-116 and breast cancer cell MCF7. The study reveal that the extraction yield depends on pressure and temperature, and there is a significant difference between temperatures 50°C and 40°C at different pressure, whereby increasing pressure leads to increase extraction yields significantly. However, varying the flow rate has no effect on the extraction yield. The anti-angiogenic inhibitions were significant at concentration of 200μg /ml nutmeg oil. MTT assay results indicate that all the extracts under different extraction parameters are noncytotoxic. These results confirmed that supercritical extraction could be a promising technique to produce high quality of botanicals extracts, free of solvent, noncytotoxic with significant cost savings. [Copyright &y& Elsevier]

Nutmeg is commonly used as a spice in various dishes; it is a component of teas and soft drinks, and can also be mixed in milk and alcohol. In this study, we investigated the effect of chronic consumption of nutmeg on the stomach of adult Wistar rats. Rats of both sexes (n = 24), with an average weight of 200 g, were randomly assigned into two treatment groups (A and B, n = 8 for each group) and one control group (C, n = 8). The rats in the treatment groups received 1 g of nutmeg in group A and 2 g of nutmeg in group B. The nutmeg was thoroughly mixed with feed and given daily for 32 days. Group C received an equal amount of feed daily without nutmeg for 32 days. The rats had free access to water. On day 33 of the experiment, the rats were sacrificed by cervical dislocation. The stomachs were carefully dissected out and immediately fixed in 10% formal saline for histological study. Hematoxylin and eosin staining showed that rats in groups A and B showed varying degrees of distortion in the epithelial cells of the stomach. Obvious signs of proliferation, hyperplasia, and atrophic changes in the treated stomach sections were more marked in group B than in the other groups. These findings indicate that nutmeg may have some deleterious effects on the microanatomy of the stomach of adult Wistar rats. [ABSTRACT FROM AUTHOR]