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UPLC-MS/MS analytical conditions for the analysis of aflatoxins in spices were optimized and validated in this study. Liquid-liquid partition-based protocols for the cleaning up of extracts using common organic solvents such as acetonitrile, hexane, and ethyl acetate were developed and validated. The developed liquid-liquid partition methods were compared with immuno-affinity column and QuEChERS clean-up methods for the UPLC-MS/MS analysis of aflatoxins in 8 spices. The reduction of lipophilic components using the partition with hexane is particularly useful in spices like red pepper that have higher levels of fatty acids, carotenoids, sterols, triterpenoids, etc. The subsequent partitioning with ethyl acetate considerably reduced the matrix interference from the polar components and increased the sensitivity. The cleaning up of spice extracts using liquid-liquid partition techniques resulted in limits of quantification (LOQ) of 2–5 µgL−1 in UPLC-MS/MS analysis. Trueness, repeatability, and reproducibility of the methods were in acceptable ranges. The accuracy of the developed methods was further verified by analyzing aflatoxins in naturally incurred samples of spices and comparing the results with those obtained from the immuno-affinity column cleanup-HPLC-FD method. [ABSTRACT FROM AUTHOR]

Spices enhance food's colour, aroma and palatability. The main objective of this study was to assess the levels of heavy metals in the most common spices used in Ghanaian and worldwide cuisines. Ninety samples were obtained directly from local marketplaces in the Accra Metropolis (Madina, Kaneshie and Makola). After microwave digestion, the samples' levels of arsenic, iron, lead, cadmium and zinc were measured using an inductively coupled plasma‐mass spectrometer (ICP‐MS). Iron, zinc, arsenic, cadmium and lead levels in specified natural spices varied from 0.022 mg/kg to 5.814 mg/kg, 0.056 mg/kg to 0.895 mg/kg, not detected to 14.012 mg/kg, 0.02 mg/kg to 0.45 mg/kg and not detected to 3.583 mg/kg, respectively. The toxic metals arsenic and lead in turmeric powder, whole rosemary and garlic, as well as lead in ginger, were slightly above the Codex, but below the FAO/WHO permissible level. All spices in this study had THQ and HI values of less than one, indicating that consumers will experience no potential health hazards from consuming specific metals through spices. However, continual scrutiny should be maintained over time due to bioaccumulation in humans. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Wild edible plants hold a significant position in the lives of local residents, serving as a primary food source or supplement. Laifeng County, located in the hinterland of the central mountainous area of China, boasts abundant wild edible plant resources. The Tujia people, residing here for generations, have accumulated a wealth of traditional knowledge in the long-term practice of utilizing wild edible plants. The aim of this study is to document and organize the traditional utilization of wild edible plants by the Tujia ethnic group in Laifeng. Methods: An ethnobotanical investigation, comprising semi-structured interviews, key informant interviews, and participatory observations, was conducted in 26 traditional villages in Laifeng County from May 2023 to June 2024. A total of 252 informants were interviewed, from whom information about wild edible plants, including edible parts, food categories, consumption modes, and multiple uses was collected. The relative frequency of citation (RFC) and the cultural food significance index (CFSI) were calculated to identify the cultural importance of wild edible plants. Results: A total of 163 species of wild edible plants consumed by the Tujia people in Laifeng, belonging to 64 families and 118 genera and related traditional knowledge were collected, including vegetables (78), fruits (52), wine-soaking plants (12), spices (11), food substitutes (9), tea substitutes (6), nuts (5), coagulants (2), and oil (1). The most frequently used families were Rosaceae, Asteraceae, and Poaceae, with 23, 10, and 10 species, respectively. The most commonly utilized plant parts were fruits, leaves, and stems. RFC and CFSI analyses identified 14 species of wild edible plants with high cultural importance in the local diet, such as Alliummacrostemon, Houttuyniacordata, and Hoveniaacerba. Conclusions: The Tujia ethnic group in Laifeng demonstrates extensive knowledge in their traditional usage of wild edible plants, offering unique and robust insights into the harvesting, processing, and consumption of these resources. Over time, this practice has become an integral part of the local food culture. These findings contribute to the preservation of the Tujia culture of wild edible plants in Laifeng and the conservation and development of wild edible plant resources. [ABSTRACT FROM AUTHOR]

Objective: The role of lifestyle habits in patients with laryngopharyngeal reflux disease (LPRD) is comparatively underexplored. We aim to examine the specific lifestyle habits in patients with LPRD. METHODS: Systematic sampling was applied to select respondents aged 18 through 80 years in otorhinolaryngology-head and neck surgery (OHNS) clinics in Nan Fang Hospital during August 2017–July 2018, 1658 eligible participants were included by a systematic sampling method. Subjects with RSI score>13 were considered as LPRD patients. The risk of reflux symptoms was estimated and multivariate calculated as odds ratios in relation to exposure to tobacco smoking, alcohol, coffee, tea, carbonated drinks, chocolate, spicy food, night sleep time, dinner-to-bed time, subjective sleep quality, and physical exercise. Results: There was a significant dose-response association between carbonated beverage and LPRD. Among people who had drinking carbonated drinks the odds ratio was 1.76 (OR 1.77, 95% CI 1.24–2.50, P =.002) compared with non-carbonated drinker. A similar positive association was found for poor subjective sleep quality and shorter night sleeping time, the odds ratio for reflux was 1.58 (95% CI 1.14 to 2.18) among those who always have poor subjective sleep quality compared with those whose have good subjective sleep quality. The odds ratio for reflux was 2.29 (95% CI 1.23–4.28, P =.015) among those who always sleep 3–5 hours every night compared with those who sleep more than 8 hours every night. Beyond that, we found high BMI may have a negative correlation with LPRD, the odds ratio for reflux was.61 (95% CI 0.39 to.95, P =.054) among those whose BMI >25 kg/m2 compared with those BMI ≤ 20 kg/m2. Conclusions: Patients with LPRD may have certain lifestyle habits, avoid carbonated beverage, poor subjective sleep quality, and lack of sleep should be advised in treatment of LPRD. [ABSTRACT FROM AUTHOR]

Summary: Fish can justify a healthy human diet. Spoilage is caused due to microbial degradation and oxidative rancidity. Herbs and spices (H&S) are common ingredients in fish marination to improve quality and appeal to consumers globally. The given review delves into the potential of H&S to extend the freshness of fish while also addressing challenges in maximising their effectiveness for preservation and proposing innovative solutions. H&S with antimicrobial (AM) and antioxidative (AO) effects reduce biogenic amine (BA) formation by inhibiting the decarboxylation of free amino acids through microbial reduction and retarding lipid oxidation of free fatty acids by countering free radicals. Combining organoleptically standardised H&S with diverse microbial hurdle techniques supports extensive domestic utilisation, extending the shelf life of fish significantly compared to using them alone. The present findings recommend that H&S can maintain fish quality for 6–20 days, depending on the fish species, packaging, and AO/AM potential in refrigeration conditions. Thyme, garlic, ginger, stevia, turmeric, laurel, sage, cinnamon, cumin, mint, and rosemary are found to be the most potent preservatives that could be utilised commercially to increase fish's shelf life. Variations in H&S extracts and fish muscle composition pose challenges in optimising the effectiveness of bioactive compounds in fish preservation. Innovative approaches for utilising H&S essential oils (EOs) and advanced delivery techniques offer solutions to these challenges, leading to improved fish quality and limited shelf life. [ABSTRACT FROM AUTHOR]

Summary: The local people of Sarawak commonly made unique dishes out of the local distinctive resources for its health beneficial nutrients. Yet, many potentials of the local Sarawak food ingredients are less likely to be exploited. One of the main produces of Sarawak is the starch from Metroxylon sagu. Our study reviewed that sago starch is not only active in health beneficial bioactivities such as antioxidative, it also possesses positive prebiotic response. Other local indigenous fruits, vegetable and spices of Sarawak as potential functional food includes Sarawak pepper; midin, the edible fern; terung asam, the sour eggplant; dabai, the Bornean olive; engkalak, the Bornean avocado; Terap, the local 'jackfruit'; embangan, the local wild mango; and the edible palm heart (EPH) from palm tree. Research on the edible fern (midin), edible palm hearts (umbut), spices such as turmeric and pepper from Sarawak has revealed a positive functionality in terms of prebiotic potential, antioxidative, antimicrobial and many more. Conclusively, the wide food varieties of Sarawak are potential functional food. Therefore, this work aimed to publicise the health beneficial functionalities of the local indigenous food which then value‐added the rare local food resources, and boost the local farmer's production and economic status. [ABSTRACT FROM AUTHOR]

The US food supply is increasingly associated with diet-related diseases, toxicity, cancer, and other health harms. These public health concerns are partly attributable to a loophole in federal law. The Food and Drug Administration (FDA) evaluates the premarket safety of ingredients regulated as food additives but allows the food industry to self-regulate and determine which substances to classify as generally recognized as safe (GRAS) based on undisclosed data and conclusions that the FDA never sees. Furthermore, the FDA lacks a formal approach for reviewing food additives and GRAS substances already found in the food supply. Substances in the food supply thus include innocuous ingredients (e.g., black pepper), those that are harmful at high levels (e.g., salt), those that are of questionable safety (e.g., potassium bromate), and those that are unknown to the FDA and the public. A recent court decision codified these gaps in the FDA's current approach, leaving states to try to fill the regulatory void. The FDA and Congress should consider several policy options to ensure that the FDA is meeting its mission to ensure a safe food supply. (Am J Public Health. 2024;114(10):1061–1070. https://doi.org/10.2105/AJPH.2024.307755) [ABSTRACT FROM AUTHOR]

An overview of the cytotoxic potential of commonly used African spices in human cancer cell lines has been provided. Data on the cytotoxic potential of some commonly used African medicinal spices have been compiled. Their distribution, traditional use, and phytochemical constituents have also been highlighted. The medicinal spices reported include Aframomum species such as A. arundinaceum, A. alboviolaceum, A. kayserianum, and A. polyanthum, as well as Curcuma longa, Dorstenia psilurus, Echinops giganteus, Fagara leprieurii, Imperata cylindrica, Olax subscorpioidea, Piper capense, Piper guineense, Tetrapleura tetraptera, and Zingiber officinale. Amongst them, E. giganteus, I. cylindrica, P. capense, Tetrapleura tetraptera, and Xylopia aethiopica could combat multidrug-resistant (MDR) cancer cell lines. This review is an appeal to scientists to better focus on these medicinal spices as potential anticancer agents. [ABSTRACT FROM AUTHOR]

The microbiome of human beings, especially the gut microbiota, appears to be the most potent element of the human body responsible for health and disease. Various herbs and spices often used in cooking and exceptionally high in bioactive substances like polyphenols, terpenes, and flavonoids are getting more attention for their proposed effect on gut health. This study aims to examine the links between culinary herbs and spices and the gut microbiome and to review the latest research findings. Human microbiota has a variable number of bacteria, and the composition and properties of their microbiomes depend on diet, lifestyle, and environmental factors. The current literature demonstrates that phytochemicals in spices and herbs can modify gut microbiota, which may result in lower inflammation, better digestion, and prevention of non-communicable diseases. It has been proven with further studies that herbs such as cinnamon, ginger, turmeric and rosemary are beneficial for the intestines and have shown positive results in animal and human studies. In conclusion, adding culinary herbs and spices to the diet provides a straightforward but powerful means to preserve a healthy gut microbiota, and supports overall better health. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Background: Star anise fruit has been used in spice in Asian cuisine, ingredient for traditional medicines, component for antiviral drugs and as parts of tea and beverage across the globe. Toxicity from these plants has been reported due to adulteration with similar toxic species and from consumption with high toxic dose. Most physician and public are unaware of these adverse effects. Cases: We present two cases of star anise toxicity. Both of the patients presented with gastrointestinal and neurological symptoms after consumption of the said fruit. All of the labs and imaging test was negative for other causes and star anise toxicity diagnosis was made after detailed history, events and related symptoms. They were managed supportively and discharged after 24 h of observation. Conclusion: Emergency department doctors should be vigilant about possible star anise toxicity in patient presenting with suggestive symptoms, negative investigation for other possible cause and in area where these plant species is available. A detailed drug and ingestion history is essential. [ABSTRACT FROM AUTHOR]

Given its frequency in the general population and its major impact on the quality of life of patients suffering from it, haemorrhoidal disease is a real subject of public interest. On a daily basis, doctors are faced with patients' questions about the existence of potential triggering factors and, in particular, the role of spicy food in preventing and managing attacks. Despite the paucity of literature and the many complex physiopathology factors involved, this mini-review takes stock of current knowledge on the potential link between haemorrhoidal disease and spices, in an attempt to unravel the myth from the reality of this commonly accepted relationship. [ABSTRACT FROM AUTHOR]

Aromatized olive oils were prepared by the addition of ginger and turmeric spices and their combination (ginger + turmeric) with two different forms: powder and extracts. The spices were incorporated to olive paste at kneading stage (co‐processing) or directly to olive oil as infusion (maceration) (5% for powder, 3% for extract; w/w). Aromatization provided a lower peroxide value accompanied by a longer induction period, increased total phenolic content, and enhanced antioxidant activity. The use of turmeric as a powder may be advantageous for use in vegetable oils, especially because the bioactive antioxidant compounds it contains are hydrophobic. In another way, it was also the reason why the alcoholic extract of ginger gave more effective results than turmeric, which had a higher extraction yield than ginger. For both the co‐processing and maceration methods, ginger powder and extract induced the strongest radical scavenging activity in oil. The pungent taste was more marked in turmeric‐aromatized oils and spicy taste in ginger‐aromatized oils. The use of these two spices together incorporated the bioactive components into the oil while balancing the burning effect of ginger, making it more possible to benefit from its high antioxidant effect. Practical Applications: Aromatization of olive oil by maceration and co‐processing not only enriched it with bioactive components but also improved oxidative stability with quality indices such as free acidity and peroxide. In terms of quality indices and oxidative stability, maceration had advantages over co‐processing. However, co‐processing was more effective in terms of total phenolic and radical scavenging activity. At the industrial level, the incorporation of an aromatic material at one step of the process, that is, co‐processing or co‐milling, can be advantageous in terms of application without requiring extra time for the aromatization. [ABSTRACT FROM AUTHOR]

Excessive salt intake is highly prevalent worldwide, posing as a risk factor for cardiovascular diseases. Scientific evidence supports the need for salt reduction in food. This project aimed for application of microencapsulation of aromas of aromatic plants and spices to decrease/exclude salt. Product was applied in school and adult meals in two canteens. Participants fulfilled a questionnaire for hedonic, salt and overall evaluation. Results for sensorial evaluation show no significant differences for most of the parameters (overall evaluationchildren – MCMc = 7,5, SD = ±1,6; MIMc = 8,2, SD = ±1,3; saltchildren – MCSc = 2,9, SD = ±0,7; MISc = 2,6, SD = ±0,7; overall evaluationadultsMCM = 6,8, SD = ±1,1; MIM = 6,5, SD = ±1,3; saltadults – MCM = 3,1, SD = ±0,5; MIM = 2,75, SD = ±0,5)), evidencing good acceptance. This product constitutes a strategy for salt reduction/elimination in catering and people's homes. [ABSTRACT FROM AUTHOR]

The article focuses on the effectiveness of online nutrition education videos in teaching the use of herbs and spices to enhance diet quality. Topics include the benefits of incorporating herbs and spices into meals, strategies for creating engaging educational content, and the impact of such videos on dietary habits.

Searching for new alternatives to commercialize pork from entire male pigs that could be affected by a boar taint sensory defect would be adequate. In this study, two different marinade mixtures (additives, salt, white wine plus different spices for mixture 1 and 2) were injected into pork loin pieces from castrated (C1 and C2) and entire male pigs (E1 and E2) with a high boar taint level (5.51 µg.g−1 AND and 0.73 µg.g−1 SKA) to evaluate their effect on the physicochemical and sensory quality of pork, and to assess their boar taint masking properties. To achieve this, physicochemical and sensory analyses with trained panellists were carried out. Marinated meat showed some differences in colour and a reduction in cooking losses. Mixture 2 achieved the best boar taint masking effect, due to spices content mainly nutmeg and ginger, and other ingredients such as white wine. In conclusion, marinating pork from entire male pigs can contribute to achieving an acceptable quality standard. [ABSTRACT FROM AUTHOR]

Cancer continues to be a prominent issue in healthcare systems, resulting in approximately 9.9 million fatalities in 2020. It is the second most common cause of death after cardiovascular diseases. Although there are difficulties in treating cancer at both the genetic and phenotypic levels, many cancer patients seek supplementary and alternative medicines to cope with their illness, relieve symptoms, and reduce the side effects of cytotoxic drug therapy. Consequently, there is an increasing emphasis on studying natural products that have the potential to prevent or treat cancer. Cancer cells depend on multiple hallmarks to secure survival. These hallmarks include sustained proliferation, apoptosis inactivation, stimulation of angiogenesis, immune evasion, and altered metabolism. Several natural products from food were reported to target multiple cancer hallmarks and can be used as adjuvant interventions to augment conventional therapies. This review summarizes the main active ingredients in food that have anticancer activities with a comprehensive discussion of the mechanisms of action. Thymoquinone, allicin, resveratrol, parthenolide, Epigallocatechin gallate, and piperine are promising anticancer bioactive ingredients in food. Natural products discussed in this review provide a solid ground for researchers to provide effective anticancer functional food. [ABSTRACT FROM AUTHOR]

The article explores the perception of aroma and flavor and their relationship with food preferences, appetite and satiety, and emotional well-being. Topics discussed include phytonutrition, phytoaromatherapy, epigenetics, mental health phytonutrition, gut-brain axis, role of gastrointestinal mechanisms in appetite, relationship of retronasal olfaction, satiation and food consumption, role of neurogastronomy and gastrophysics in facilitating awareness of flavor creation, and elements of flavor.

In this study, the hazards and thermal reaction products were monitored in roasted fish marinated with spices. Correlation analysis and dimensionality reduction analysis were carried out using multivariate statistical analysis methods to explore the effect and mechanism of spices on the generation of multiple hazards in roasted fish, aiming to improve the safety of roasted fish through marinating with spices. The results indicated that six spices, including thyme, prickly ash, red pepper, bay leaf, dried ginger, and black pepper, had a certain inhibitory effect on hazards in roasted fish. The highest inhibitory rates of heterocyclic amines (HAAs), acrylamide (ACY), 5-hydroxymethylfurfural (5-HMF), and polycyclic aromatic hydrocarbons (PAHs) were 65.51%, 61.71%, 35.02%, and 35.10%, respectively. Collectively, black pepper and red pepper had better inhibitory effects. Through non-targeted omics analysis of the thermal reaction products in roasted fish, it was found that various hazards in roasted fish were positively correlated with heterocyclic compounds but negatively correlated with organic acids and their derivatives. It was speculated that spices could reduce the formation of hazards by reducing heterocyclic compounds and increasing organic acids and their derivatives in roasted fish.

Aim: Saffron, a precious spice deriving from the emblematic Crocus sativus L. cultivation, is a traditional product with high socio-economic and cultural value in Greece, especially in the region of Western Macedonia where the Protected Designation of Origin (PDO) Krokos Kozanis thrives. Since 1981, its international trade has relied on the International Standard Organization (ISO) 3632 standard specifications for quality classification. Currently, the Codex Alimentarius Committee on spices and culinary herbs is developing a “Codex standard for dried floral parts—Saffron”, which introduces a new “extra” quality class on top of the existing ones. Efforts are underway to harmonize both standards for the benefit of the interested parties. In this direction, scientific evidence from compositional databases is essential for objective decision-making. This work presents a systematic study of the compositional variability in Greek saffron in terms of coloring, flavor, and aroma strength, according to ISO and Codex standards. Methods: Saffron samples (n = 547) were obtained from the registered growers-members of the Cooperative of Kozani Saffron Growers (Kozani, Western Macedonia, Greece, 2022 harvest). The samples were collected under the responsibility of the administration and quality control manager of the Cooperative, sent directly to the laboratory and analyzed according to ISO 3632-2 test methods for moisture, coloring, flavor, and aroma strength. The analytical data were combined with meta-data about individual member production, processing practices, etc. Results: The captured trends and overall discussion reveal to which extent the Greek PDO Krokos Kozanis can address challenges stemming from the introduction of the “extra” category. Conclusions: The results were used to initiate building a compositional database for the PDO Krokos Kozanis. The data should be regularly updated to serve not only the internal quality control management system of the Cooperative but also as reliable documentation for the official controls of the registered product.

Abstract Natural spices play an essential role in human nutrition and well-being. However, their processing on different scales can expose them to potential sources of contamination. This study aimed to describe the bacterial community genomic footprint in spices sold in Senegal. Spice samples were collected in August 2022 in Saint-Louis, Senegal. The genomic region coding bacterial 16S rRNA was then amplified and sequenced using Oxford Nanopore Technology (ONT). Sequencing was carried out on two batches of samples, one containing part of the “Local Spices or Herbs” (n = 10), and the other, a mixture of 7 spices, Curcuma, Thyme and the other part of the “Local Spices or Herbs” (n = 39). Results showed high bacterial diversity and the predominance of Escherichia coli and Salmonella enterica in samples, with total reads of 65,744 and 165,325 for the two batches, respectively. The sample category “Homemade mixture of food condiments “, which includes all “Local Spices or Herbs” samples, showed remarkable bacterial diversity. These were followed by Curcuma, a blend of 7 spices and thyme. Also, the different categories of spices studied show similarities in their bacterial composition. These results highlight the microbial community’s highly diverse genomic profile, including pathogenic bacteria, in spice samples.

International trade in herbs and spices is showing steady growth. This may contribute to the deterioration of their quality (complex supply chains) and the search for alternative, cheaper sources (adulteration). This paper presents the results of quality control of culinary herbs available on the European markets. Eight spices were evaluated: savory, lovage, basil, thyme, marjoram, oregano, fennel, mustard. The tests were performed (from January 2022 till January 2023) for three production batches from five different suppliers, and analyzed such parameters as aroma, overall appearance, impurity content, net weight, moisture content, ash content and essential oils. The analyzed parameters are the basic quality characteristics controlled by institutions overseeing the quality of foodstuffs. The determinations were made on the basis of European standards. The results show deviations from the standards especially in the content of essential oils. Slight exceedances of the standards were also recorded for water and total ash content. On the other hand, for such parameters as net weight, impurity content, general appearance or odor, no overstepping of acceptable standards was recorded.

The volatile organic compounds of six spices, including black pepper, dried ginger, cinnamon, fennel, clove, and zanthoxylum, were analyzed by gas chromatography–ion mobility spectrometry (HS-GC-IMS) combined with principal component analysis (PCA) and Euclidean distance. In further analyses, the effects of volatile oils in six spices on ulcerative colitis were assayed in a zebrafish model induced by 3-nitrobenzenesulfonic acid. A total of 120 kinds of volatile organic compounds were detected and 80 among them were identified, which included 10 common components and 3 to 24 characteristic components belonging to different spices. The major VOCs in six spices were estimated to be terpenes with the contents of 45.02%, 56.87%, 36.68%, 58.19%, 68.68%, and 30.62%, respectively. Meanwhile, the volatile components of fennel, dried ginger, black pepper, and cinnamon are quite similar, but differ from clove and zanthoxylum. The volatile oils in six spices presented efficient activity to improve ulcerative colitis which can decrease the number of neutrophils, restore the structure of intestinal epithelial and the morphology of the epithelial cells. Our study achieved rapid analysis of the volatile organic compounds and flavors in six spices and further revealed the potential health benefits of their volatile oils on ulcerative colitis, especially for clove and zanthoxylum. This study is expected to provide certain data support for the quality evaluation and the potential use in functional foods of six spices. [ABSTRACT FROM AUTHOR]

Schinus terebinthifolius is a medicinal plant with biological in vitro activity against clinically relevant parasites such as Leishmania amazonensis and L. chagasi. Considering its antiparasitic activity, this work aimed to investigate the in vitro effects of S. terebinthifolius fractions against P. falciparum using SYBR fluorescence tests, its cytotoxicity towards monkey kidney cells and efficacy against malaria in a murine model of P. berghei infection. For the first time, screening results with several extracts and fractions are reported herein. Five out of 16 fractions obtained from leaves, flowers, unripe and ripe berries with dichloromethane, ethyl acetate and butanol solvents used in plant extraction were active against P. falciparum. Two ethyl acetate fractions with no cytotoxicity in vitro presenting selectivity indexes of ≥111 and ≥167 exhibited no antimalarial activity in mice at 500 mg/kg. Preliminary LCMS analysis of the ethyl acetate subfractions showed antiplasmodial effect in vitro with high specific index suggesting that such activity is related to polyphenolics in the fractions, mainly flavonoids. Additional studies should be undertaken to identify the compound(s) with anti-malaria activity. [ABSTRACT FROM AUTHOR]

• Composition of kombucha prepared with clove, cinnamon and turmeric spices. • Increased levels of reducing sugars during fermentation and a constant concentration of antioxidant compounds. • Adding clove and cinnamon spices increased the concentration of antioxidants, but not with turmeric. • Fermentation increased the presence of essential mineral compounds. Interest in fermented foods has grown due to potential health benefits, and kombucha, an ancient beverage originating in Asia, has been highlighted for its probiotic properties and unique flavor. Combining kombucha with spices has shown promising results in improving the flavor and nutritional properties of the fermented beverage. The study evaluated the composition of kombucha prepared with green tea (Camellia sinensis), both in the first and second fermentation, using homemade samples from consumers. Cinnamon (Cinnamomum verum), cloves (Syzygium aromaticum), and turmeric (Curcuma longa) were added to enrich kombucha with different aromas and health benefits. The results indicated increased levels of reducing sugars during fermentation and a constant concentration of antioxidant compounds in all samples kombucha fermented on the seventh day. Adding clove and cinnamon spices in the second fermentation increased the concentration of antioxidants, but the same effect was not observed with turmeric. Furthermore, fermentation also increases the presence of essential mineral compounds in the kombucha. Graphical abstract [Display omitted] [ABSTRACT FROM AUTHOR]

The study aimed to screen fungal diversity and ochratoxin A levels on culinary spice and herb samples sold in open-air markets and supermarkets in Nairobi County, Kenya. All herbs were grown in Kenya, while locally-produced and imported spices were purchased from both types of retail outlet. The results showed a high frequency of Aspergillus and Penicillium species contaminating the samples. The isolated species included Aspergillus ochraceous, Aspergillus nomiae, Aspergillus niger, Aspergillus flavus, Aspergillus ustus, Aspergillus terrus, Aspergillus nidulans, Aspergillus clavutus, Penicillium crustosum, Penicillium expansum, Penicillium brevicompactum, Penicillium glabrum, Penicillium thomii, Penicillium citrinum, Penicillium polonicum, and Cladosporium cladosporioides. Total fungal count on spice and herb samples collected from various sources varied between 6 and 7 CFU/mL. Of imported spices, garlic had the highest fungal diversity, while cardamom had the least. For spices from both open market and supermarket outlets, cloves had the highest fungal diversity, while white pepper had the least. For the herbs sampled from the open markets, basil was the most contaminated, while sage was the least. In supermarket samples, parsley, sage, and mint had the highest fungal diversity, and bay had the least. The results indicate the contamination of spices and herbs with OTA at high concentrations. The calibration curve was saturated at 40 µg/kg; with samples of garlic, cinnamon, red chili, basil, thyme, mint, sage, and parsley having levels above this. Of the spices, imported ginger had the highest OTA levels (28.7 µg/kg), while turmeric from the open market had the least, 2.14 µg/kg. For herb samples, parsley from the open market had the highest OTA levels at 29.4 µg/kg, while marjoram from the open market had the lowest at 6.35 µg/kg. The results demonstrate the presence of mycotoxigenic fungi and OTA contamination of marketed culinary herbs and spices beyond acceptable limits. Hence, there is a need for informed and sustainable mitigation strategies aimed at reducing human exposure in Kenya to OTA mycotoxicosis through dietary intake of spices and herbs. [ABSTRACT FROM AUTHOR]

Fresh fruits and vegetables are susceptible to several diseases caused by many phytopathogenic microbes which affect their shelf life and quality especially after harvesting. To control these postharvest diseases, the use of synthetic agrochemicals are found to be effective but their phytotoxicity has created a great concern on consumer’s health, environment and food security. The continuous application of synthetic agrochemicals have found to be developing resistance to several pathogen populations. Currently, many importing countries enforce strict regulations on the minimal pesticide residual levels in the edible part of fresh produce. All these reasons mentioned above have necessitated to search for the natural and novel formulations as alternatives to replace the conventional chemical application during postharvest treatments. A novel approach to manage the postharvest losses, while retaining the fruit quality, has been implemented by the use of essential oils like cinnamon oil, thyme oil extracted from spices and herbs. This strategy eliminates the need for the use of synthetic formulations, thereby ensuring the global food security. Therefore, this review aims to emphasize the potential use of spice and herb oils as green alternative and as well as protective agents, their mode of action, method of application and their potential challenges by implementing in postharvest management of fruits and vegetables.Article highlights: Spice and herb oil emerging as potent food protectants in postharvest management of fruits and vegetables. Essential oils are more safer, effective, novel, non-toxicity compared to agrochemicals. Promising bio-tool to combat postharvest losses and extending the shelf life of the produce. [ABSTRACT FROM AUTHOR]

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A total of 1053 samples of spices were collected from Riyadh markets during 2022. The contamination with aflatoxins (AF) B1 (AFB1), B2 (AFB2), G1 (AFG1), and G2 (AFG2) was determined via liquid chromatography coupled to tandem mass spectrometry. AF extraction from spices was performed using an acetonitrile‐formic acid mixture. The results obtained show that the highest value for AFB1 (3.865 μg/kg) was detected in the bay leaf sample, while the highest value for AFB2 (3.461 μg/kg) was found in red chili powder. The values of AFG1 and AFG2 did not exceed 2.59 μg/kg. The AF analysis shows that 24 out of 1053 samples (2.3%) contained one or more of these AFs. The highest percentage of contaminated samples was detected in black pepper. AFB1 was found in 21 samples of six types of spices, while AFG2 was detected in eight samples of four types of spices. Also, none of the samples exceeded the Saudi Food and Drug Authority and EU limits of 10 μg/kg. The present research is not a comprehensive study; however, it provides valuable information on AFB1, AFB2, AFG1, and AFG2 levels in the Kingdom of Saudi Arabia spices. [ABSTRACT FROM AUTHOR]

OBJECTIVE: Spices, because of their bioactive content, can cause irritation and allergic symptoms in the respiratory system and skin. Spice shop workers are constantly exposed to spices and dried herbs as part of their jobs. This study aimed to investigate the work-related symptoms of spice shop workers. Another aim was to assess the risk status of having an atopic nature for work-related symptoms. MATERIAL AND METHODS: This was a cross-sectional study. Our research team visited the spice shops and a questionnaire was administered to 112 workers to assess work-related symptoms. In order to determine atopy, 79 of them had skin prick tests with common aeroallergens. RESULTS: Workers had eye complaints (19.6%), runny noses (22.3%), skin symptoms (9.8%), shortness of breath (9.8%), and coughs (19.6%) at work. The prevalence of atopy was 18%. Atopy was associated with work-related eye complaints (odds ratio (OR): 4.12, 95% CI: 1.17-14.46), work-related runny nose, and work-related cough (OR: 4.85, 95% CI: 1.44-16.32, and OR: 4.41, 95% CI: 1.30-14.97). CONCLUSIONS: The workers in spice shops are adversely affected by spices and dried herbs in their working environment. Being sensitive to common aeroallergens poses a risk for occupational symptoms. [ABSTRACT FROM AUTHOR]

Introduction: The genus Cinnamomum (cinnamon) is one of the well-known aromatic spices throughout the world with numerous medicinal applications. Several beneficial pharmacological properties of cinnamon have been evaluated, including antioxidant, anti-inflammatory, anti-diabetic, anticancer, cardiovascular-disease-lowering, and neurological disorder-improving effects. This review critically evaluates studies regarding the molecular mechanisms underlying the antioxidant and anti-inflammatory properties of cinnamon species. Methods: Using three online literature databases (PubMed, Scopus, Science Direct), we identified studies describing the antioxidant and anti-inflammatory properties of cinnamon species. A literature search was carried out using a combination of keywords such as (“Cinnamomum,”) AND (“antioxidant” OR “anti-inflammatory”) or other related words. In this review, we evaluated new findings regarding the molecular mechanisms of antioxidant and anti-inflammatory effects of Cinnamomum species published from 2005 until December 2022. A total of 38 papers were selected to describe the antioxidant and anti-inflammatory properties of cinnamon species. Results: Cinnamon species possess antioxidant effects by reducing ROS, MDA, and NO levels, and depleting GSH, decreasing MPO activity, and enhancing the growth of SOD and CAT. Additionally, the suppression of caspase-3 and caspase-9 activity and the upregulation of bcl-2 expression determine the anti-apoptotic effects of cinnamon. Their anti-inflammatory effects are mainly related to the reduction of TNF-α, IL-1β, IL-6, IL-18, IL-10, iNOS, MCP-1, and COX-2, and the inhibition of NF-κB, ERK1/2, p38, and JNK activation. Conclusion: This review highlighted the antioxidant and anti-inflammatory effects of genus cinnamon and can provide a suitable basis for further pharmacologic surveys and efficient clinical research on cinnamon to obtain new evidence on its benefits for human health. [ABSTRACT FROM AUTHOR]

The cultivation of spice crops in Malawi represents an underutilized opportunity to drive substantial economic growth. A variety of spice crops grown in Malawi include chilies, turmeric, ginger, pepper, coriander, masala, cardamom, paprika, and cinnamon. These are mainly sold locally, and the surplus is sold to the international markets in an unprocessed form. Spice production is limited due to a lack of suitable climate, improved seeds, poor soil fertility, prioritization of other crops, poor market infrastructure, poor market link, and lack of government support. Spices are not a priority for farmers in the country as they consider them unprofitable, but with prioritization, they can be a gateway to economic growth. Spices can be integrated into different cropping systems, especially in the organic farming system. This can provide a solution to the high demand for organically produced products which fetch premium prices. Malawi can increase spice production through proper research and development from seed development up to the consumer in the crop value chain. Spices can be processed into a variety of products primarily for flavoring or coloring food to improve palatability and taste. Mostly, local markets are flooded with imported packed and branded spices, while local spices are not. Thus, this needs action. Malawi has new potential markets from the neighboring countries, online platforms, processing, and packaging industries which need value-added processes such as processing, packaging, and branding. Good collaboration with other stakeholders will strongly strengthen the spices value chain in the country. [ABSTRACT FROM AUTHOR]

Flavors contribute to the appeal of tobacco products, but less is known about flavors in cigar products. The current study is the first to focus on characterizing the use and perceptions of flavors in cigar products among pregnant women. Pregnant women (N = 124) reported their use, preferences (liking, attractiveness, smoothness, interest), perceptions of harm (general, pregnancy-specific, fetal), and postpartum intention to use eight flavor categories (menthol/mint, spices, fruit, chocolate, alcohol, other beverages, candy/sweet, tobacco). We utilized correspondence analysis of contingency tables to investigate clustering of preferences and perceptions of flavors across the sample, and examined how preferences and perceptions of flavors may differ based on history of cigar use (none vs. lifetime vs. prenatal). Overall, 37% reported never trying cigars, 51% reported lifetime use, and 12% reported prenatal use. Fruit (37%), tobacco (36%), and alcohol (14%) were the most common cigar flavors participants reported ever trying. Correspondence analysis revealed clustering in preferences for alcohol, fruit, and candy flavors compared to other flavors, and revealed lower intentions to use menthol/mint and tobacco flavors compared to other flavors. Participants who reported prenatal cigar use also reported more positive perceptions and greater intentions to use (1) spice and alcohol flavors compared to those who reported lifetime use (ps <.05); and (2) spice, alcohol, fruit, and tobacco cigar flavors compared to participants reporting never using cigars (ps <.04). Regulations to restrict the availability of flavors, especially fruit, spice, and alcohol, may reduce the appeal and use of cigar products in pregnant women. [ABSTRACT FROM AUTHOR]

Spicy hot red pepper, the most popular spice in Ethiopia, is also locally known as berbere, which is highly valued for its pungency, flavor, and color. The spicy hot red pepper powder is used to flavor shiro and other stews, as well as different forms of condiments. The aim of this study was to measure the phytochemical content of raw spices (black cumin, garlic, ginger, and cardamom) and control hot red pepper (HRP), as well as the raw and cooked experimental and commercial spicy hot red pepper products. The samples were analyzed for phytochemical content using a spectrophotometer. Compared to raw experimental spicy hot red pepper, raw spices, and HRP, raw commercial spicy hot red pepper exhibited the highest bioactive phytochemicals. The cooked commercial spicy hot red pepper or sauté had the highest total flavonoid content (TFC) and total carotenoid content (TCC). Similarly, cooked experimental spicy hot red pepper contained the highest levels of total phenolic content (TPC) and β‐carotene. With r values ranging from 0.24 to 0.65, the TPC and TFC of raw spices were correlated with antioxidant activity. There was a significant correlation between TCC and 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) (r =.71), 2, 2′‐azino‐bis (3‐ethylbenzothiazoline‐6‐sulfonic acid) (ABTS) (r =.95), and ferric ion reducing antioxidant power (FRAP) (r =.76), as well as between β‐carotene and DPPH (r =.69), FRAP (r =.69), and ferrous ion chelating activity (FICA) (r =.78). This study verified that raw spices and their mix with hot red pepper are good sources of bioactive phytochemicals with radicals scavenging abilities in Ethiopian diets. [ABSTRACT FROM AUTHOR]

The prevalence of hyperglycemia is increasing worldwide in large part due to the escalating prevalence of obesity. It can occur along with other disorders and diseases, contributing to escalating health costs and accumulating disabilities. Besides dietary approaches and availability of antidiabetic medications, other complementary approaches and adjunct therapies using biologically active botanical phytochemicals have received growing attention for managing type 2 diabetes mellitus. Spices are one source of these bioactive plant constituents, and considerable preclinical studies have investigated their possible health benefits. There also are an increasing number of human clinical trials assessing the ability of spices and their individual plant constituents to improve glucose homeostasis in those with type 2 diabetes mellitus and other dysglycemic conditions. This narrative review provides a summary of the human studies evaluating the effects of select spices on glucose homeostasis and highlights areas for future research. [ABSTRACT FROM AUTHOR]

The North-Eastern region of India is a biodiversity hotspot and home to many endemic and rare spices. The spices endemic to this region has vast scope in the national and international market owing to their uniqueness and organic quality. Geographical Indication (GI), a tag that recognises the unique intrinsic attributes of a product arising from specific geographical origin, is yet to be explored in its truest sense by the farmers of the region togain visibility and product differentiation in the market. Importance of GI tag is extremely high for the native farmers of the region to gain recognition in foreign markets. The paper discusses the scope of using GI as a tool for brand building by the spice sector of this region of India. It also examines a few instances where endemic spice varieties from the region have successfully undergone value addition and have been effectively marketed to create a promising presence both domestic and abroad. [ABSTRACT FROM AUTHOR]

Saffron, renowned for its aroma and flavor, is susceptible to adulteration due to its high value and demand. Current detection methods, including ISO standards, often fail to identify specific adulterants such as safflower or turmeric up to 20% (w/w). Therefore, the quest continues for robust screening methods using advanced techniques to tackle this persistent challenge of safeguarding saffron quality and authenticity. Advanced techniques such as time-of-flight secondary ion mass spectrometry (TOF-SIMS), with its molecular specificity and high sensitivity, offer promising solutions. Samples of pure saffron and saffron adulterated with safflower and turmeric at three inclusion levels (5%, 10%, and 20%) were analyzed without prior treatment. Spectral analysis revealed distinct signatures for pure saffron, safflower, and turmeric. Through principal component analysis (PCA), TOF-SIMS effectively discriminated between pure saffron and saffron adulterated with turmeric and safflower at different inclusion levels. The variation between the groups is attributed to the characteristic peaks of safflower and the amino group peaks and mineral peaks of saffron. Additionally, a study was conducted to demonstrate that semi-quantification of the level of safflower inclusion can be achieved from the normalized values of its characteristic peaks in the saffron matrix. [ABSTRACT FROM AUTHOR]

Natural spices play an essential role in human nutrition and well-being. However, their processing on different scales can expose them to potential sources of contamination. This study aimed to describe the bacterial community genomic footprint in spices sold in Senegal. Spice samples were collected in August 2022 in Saint-Louis, Senegal. The genomic region coding bacterial 16S rRNA was then amplified and sequenced using Oxford Nanopore Technology (ONT). Sequencing was carried out on two batches of samples, one containing part of the "Local Spices or Herbs" (n = 10), and the other, a mixture of 7 spices, Curcuma, Thyme and the other part of the "Local Spices or Herbs" (n = 39). Results showed high bacterial diversity and the predominance of Escherichia coli and Salmonella enterica in samples, with total reads of 65,744 and 165,325 for the two batches, respectively. The sample category "Homemade mixture of food condiments ", which includes all "Local Spices or Herbs" samples, showed remarkable bacterial diversity. These were followed by Curcuma, a blend of 7 spices and thyme. Also, the different categories of spices studied show similarities in their bacterial composition. These results highlight the microbial community's highly diverse genomic profile, including pathogenic bacteria, in spice samples. [ABSTRACT FROM AUTHOR]

Spices have been utilized over the centuries for culinary and medicinal purposes. Their usage mostly differed as per the different geographical regions and their ethnicity. While they can be of the same class, they might differ in their flavour, aroma, and therapeutic potential. Herein we have explored the widely used south, east, and southeast Asian spices of the Apiaceae family namely cumin (Cumminum cyminum) and fennel (Foeniculum vulgare) for their therapeutic potential as natural sources of drug repurposing against the infections caused by the multidrug-resistant ESKAPE pathogens. Essentially, crude extracts of fractions in a series of solvents were prepared and assessed for their preliminary antibacterial potential. All these fractions were analysed through GC-MS and the overlapping constituents were further explored. A stepwise approach of virtual screening followed by pharmacological assessment was taken bioinformatically to reveal the potential top rankers having the druggability against selected virulent proteins from the ESKAPE pathogens. Further molecular dynamics simulation affirmed the finding of top-ranking compounds with their antibacterial potentials. Earlier known as anticancer agents, these compounds hold the promise for drug repurposing from natural sources like spices against the multidrug-resistant ESKAPE pathogens. [ABSTRACT FROM AUTHOR]

Given the link between excessive salt consumption and hypertension, reducing salt levels in bread, an important staple food in Japan, is essential. γ-Aminobutyric acid (GABA) has a salty taste-enhancing effect in vivo, and its production is influenced by the type of spice extract in vitro. However, the effects of spices on GABA levels, total free amino acid composition, and taste quality in whole-wheat bread remain unclear. Therefore, this study aimed to investigate whether the addition of spice extracts, which do not affect bread flavor and taste, can increase the GABA level in low-salt whole-wheat bread and whether free amino acid content affects the taste quality of bread using an automatic home bread maker. Through free amino acid composition analysis and sensory testing, we evaluated the influence of six spice extracts on the composition of free amino acids, including GABA, in whole-wheat bread. We found that cumin and anise extracts were effective in increasing the GABA level to approximately twice that in whole-wheat bread. Moreover, both the preference and saltiness of the bread were favorable, indicating that these extracts are useful for reducing the salt content of whole-wheat bread. This study provides a theoretical basis for guiding industrial production. [ABSTRACT FROM AUTHOR]

A total of 36 species of spices and condiments belonging to 30 genera and 19 families were reported to be used for medicinal purposes by the Reang community. Leaves were the most commonly used part followed by whole plant, rhizomes, fruits, young shoots, barks, flowers and stems. Zingiberaceae was the most dominant family followed by Apiaceae, Fabaceae and Araceae. There were 24 herbs, 7 trees, 5 shrubs, and 1 climber species. The Informant Consensus Factor was maximum (0.75) for medicinal uses of spices for treating gastric problems and ulcer and minimum (0) for liver disease. The highest fidelity levels were observed in Curcuma longa L. (100%) to treat wounds and gynecological problems and lowest in Amaranthus spinosus L. (28%) for snake bite. The present study reveals that Reang community uses the plants not only as spices and condiments but also as herbal medicines for treatment of various ailments. [ABSTRACT FROM AUTHOR]

In order to reduce the loss of diagnostic components of peppermint granule spices during the drying process, the moisture drying kinetics of peppermint granules under different drying conditions (oven drying, microwave vacuum drying and microwave drying) were studied. By investigating changes in moisture distribution and the volatilization of characteristic components, the authors determined the optional drying conditions for the spices. The flavoring effect of cigarette filter rod of peppermint granular spices was investigated. The results showed that the drying time of peppermint granular spices under oven drying, microwave vacuum drying and microwave drying was about 60~120 min, 20 min and 4 min, respectively. The optimal drying kinetic model of the three drying methods is the Page model. The results of LF-NMR analysis showed that with the progress of drying, the semi-bound water was transformed into bound water and free water. At the same time, free water is constantly evaporating and being removed. The concentrations of diagnostic components in peppermint granular spices decreased with the decrease of moisture content, and the higher the drying temperature, the more obvious the diagnostic components loss. The effect of microwave drying is better than microwave vacuum drying, and the drying time is greatly shortened. The residue of diagnostic components positively correlated with the peak area of the bound water. The acids and phenolic substances in the cigarette smoke after the spice of peppermint granular spices were slightly reduced, the ketones were slightly increased, and three kinds of diagnostic components unique to peppermint, menthol, L-menthol and menthone were added, which could bring a cooling feeling to the cigarette, reduce the sense of irritation and improve the smoking quality of cigarettes, while retaining the original style of cigarettes. [ABSTRACT FROM AUTHOR]

Summary: The study investigated the effect of different spices–cardamom, chilli, ginger, and turmeric on the bioactive compounds, antioxidant activity, colour, and sensory attributes of kale crisps. Specifically, the antioxidant capacity was ranked as follows: kale crisps with turmeric > chilli ≈ ginger > cardamom ≈ control crisps. The analysis using HPLC‐MS/MS focused on 15 specific compounds. Kale crisps contained predominantly chlorogenic and isochlorogenic acids, with turmeric crisps having the highest levels. Turmeric kale crisps exhibited the best sensory properties for overall appearance and crispness. The study found that kale crisps have a high folate content, with ginger crisps containing the highest amounts. Cardamom kale crisps preserved high folate content but had a strong aroma and bitter flavour. The study found lightness (L*) positively correlated with aroma desirability, while redness (a*) negatively correlated with flavour desirability. The chilli kale crisps had a strong flavour and lost their green colour the most, resulting in a lower panel ranking despite high antioxidant potential. This study indicates that kale crisps, especially those with turmeric, may represent a valuable source of bioactive compounds and functional properties. Sensory evaluation indicated their high levels of acceptability. [ABSTRACT FROM AUTHOR]

Summary: In this study, the changes in oil content, bioactive components, radical scavenging activity, phenolic profiles, fatty acid components and sensory characteristics of 'Ayvalık' olive fruits fermented in brine thyme, sage and rosemary hydrosols were investigated. Total carotenoid and total phenolic results of olives were recorded between 0.02 (thyme hydrosol) and 0.24 μg g−1 (control (only brine 10%)) to 213.92 (rosemary hydrosol) and 432.54 mg GAE per 100 g (fresh 'Ayvalık' olive), respectively. Total flavonoids of olive fruits fermented in different hydrosols were reported between 755.87 mg per 100 g (rosemary hydrosol) and 1404.76 mg per 100 g (fresh 'Ayvalık' olive). Radical scavenging capacity of fermented 'Ayvalık' olive fruits was reported between 10.20 (control) and 10.55 mmol kg−1 (rosemary hydrosol). Verbascoside results of fresh and fermented 'Ayvalık' olive fruits in brine and hydrosols were identified between 107.00 mg per 100 g (sage hydrosol) and 167.20 mg per 100 g (fresh 'Ayvalık' olive). Oleic and linoleic acid values of olive oils changed to be between 67.07% (rosemary hydrosol) and 68.71% (control) to 10.89% (control) and 11.86% (rosemary hydrosol), respectively. Overall, 'Ayvalık' olive fruit fermented in brine was most appreciated by the panellists, followed in descending order by olives fermented in thyme, sage, and rosemary hydrosols. [ABSTRACT FROM AUTHOR]

Pesticides are dangerous chemicals that can harm to people and the environment when applied inappropriately or in excess. In this research, various pesticide residues were investigated in 48 pepper samples using liquid chromatography-tandem mass spectrometry (LC-MS/MS). All samples were collected randomly in two periods of time (September and December) from markets and greengrocers in four provinces (Siirt, Mardin, Diyarbakir, and Batman). Considering the means of the first and second periods, diclofop-methyl had the highest concentration of 29.4 ± 7.7 µg kg−1, and diazinon had the lowest of 21.1 ± 4.6 µg kg−1. Based on the maximum residue limits (MRLs) of pesticides specified in the Turkish Food Codex, pyrimethanil, bupirimate, and diclofop-methyl were found to be below the maximum acceptable residue limit, while pyridaphention, dinoseb, diazinon, and pirimiphos-methyl were found to be above the limit. Thus, the current study demonstrated the potential of LC-MS/MS as a crucial technique for accurate measurements and confirmations of pesticides in different pepper varieties. [ABSTRACT FROM AUTHOR]

The gut microbiota interacts with the host's immune function, and evidence supports a relationship between the gut microbiota and age-related disease. Consumption of herbs and spices, which contain bioactive compounds such as polyphenols, is associated with gut microbiota characteristics that may act to prevent or manage age-related declines in health. This review evaluates the evidence describing the effect of herb/spice intake on the gut microbiota and health during aging. Commonly consumed herbs/spices, their impact on prominent gut bacteria phyla (Bacteriodetes, Firmicutes), and diseases of aging are highlighted. Studies in humans and animals are reviewed. Mechanisms of action are discussed, and future directions for research are proposed. Dietary enrichment with herbs and spices is a potential novel intervention for mitigating declines in physiological function with age. [ABSTRACT FROM AUTHOR]

Some synthetic dyes are fraudulently added into spices to appeal visually to consumers. Food regulations in several countries, including the United States, Australia, Japan and the European Union, strictly prohibit the use of unauthorised synthetic dyes in food. Nevertheless, illegal practices persist, where spices contaminated with potentially carcinogenic dyes have been documented, posing potential health risks to consumers. In the present study, 14 synthetic dyes were investigated through liquid chromatography/tandem mass spectrometry in 252 commercially available spices in the Singapore market. In 18 out of these (7.1%) at least 1 illegal dye was detected at concentrations ranging from 0.010 to 114 mg/kg. Besides potential health risks, presence of these adulterants also reflects the economic motivations behind their fraudulent use. Findings in the present study further emphasise the need for increased public awareness, stricter enforcement, and continuous monitoring of illegal synthetic dyes in spices to ensure Singapore's food safety. [ABSTRACT FROM AUTHOR]