SEMINAR ON SPICES AS FUNCTIONAL FOOD, ADJUNCTS WITH MULTIPLE HEALTH EFFECTS.

PRESENTED BY ISHITA MALLICK CHSCAU- 36 B. Sc. 4th year FSN ELECTIVE

CONTENT

Introduction Definition History of spices Types of spices Clove Coriander Cumin Curry leaf Turmeric Garlic Study Cinnamon Tulsi

CONTD

Function of spices
Uses of spices Study Nutrient make up of spices Multiple health effect of spices Study Study Production of some spices in India Export of spices from India Conclusion

INTRODUCTION
Among the crops used by mankind, the history of spices is

perhaps the most adventurous and the most romantic.

The recorded history of the use of spices goes back only to about five thousand years or so from the Egyptian or at the most from the Indus Valley Civilization.

The properties of spices and aromatic plants that make them attractive and useful is the legacy that has been handed down millions of generations from that distant past.

Spices were most valuable among the folk medicinal plant.

However the picture has changed later in the history of mankind.

DEFINITION
The term spice was derived originally from the Latin species

aromatacea.

Classical authors of Europe in different times classified spices into four

different categories such as:

Species Aromata : Species Thumiamata : Species Condimenta : Species Theriacea :
Dried plant products, which add flavor, relish or piquancy to food. Most

are fragrant, aromatic and pungent. They consist of rhizomes, bark, leaves, fruit, seeds and other parts of plant. ( Parry, 1969)
All products typically found on the spice shelf today are properly called

spices. This includes herbs and the items historically called spices as well as spicy seeds, blends and dehydrated vegetable seasonings. (The American Spice Trade Association, 1980)

HISTORY OF SPICES IN INDIA

Yajur Veda mentions the use of sesame and pipali (long pepper) and

Atharva Veda prescribes the use of turmeric to charm away jaundice.

Saffron is mentioned often in the ancient texts. Spices were mentioned more frequently in the writings of the epic period,

and hence they might have been in use more widely.

Charaka Samhita has many references on the use of spices in medicine,

such as asafoetida, pepper, cinnamon etc.

The Medieval period in Indian history also witnessed the visit of many

famous travellers, and they left detailed accounts about the growing of spices and spices trade in India.
During the Mughal time cultivation of spices was promoted.

The production of chillies become very important during British time.

TYPES OF SPICES
Table: based on the useful part
Whole fruit (berries) Bark Aril Buds Bulbs Pistil Kernal (of seed) Leaves Rhizome Exudates Root Seeds/ fruits Juniper berry, all spice, black pepper, chilli, cumin etc Cinnamon, cassia Mace of nutmeg Clove Garlic, onion Saffron Nutmeg Basil, bay leaf, curry leaf etc Ginger, turmeric etc Asafoetida Angelica, horse radish Aniseed, coriander, fenugreek, mustard etc

Fruit pulp/ rind

Tamarind

CONTD
TABLE : SPICES BASED ON GROWTH HABIT

Herbs
Shrubs

Ajowan, Coriander, Cumin, Fennel, Fenugreek, Chiilil, Parsley

Rosemary, Chillies

Trees
Climbers Perennial Herbs (Rhizomatous Herbs)

Nutmeg, Clove, Cinnamon

Black Paper, Vanilla Ginger, Asafoetida, Turmeric Etc

Source: Advances In Spices Research (2006)

CLOVE AN ENDOWED SPICE

Cloves ( Syzygium aromaticum) are the aromatic dried flower buds of a tree in the family Myrtaceae. They are harvested primarily in Zanzibar, Indonesia and Madagascar, and also in India and Srilanka. Cloves have antimicrobial, antiseptic, antiviral, aphrodisiac and stimulating properties.

Clove and clove oil is used in : dietary uses, dental care, stress reliving, skin care, blood circulation, diabetes, blood purification, cosmetics, soaps, perfumes.

CORIANDER

Coriander ( Coriandrum sativum L.) is a popular spice and mainly cultivated for the seeds. It is native of the Mediterranean region and is now commercially grown in India. During the year 2008-09 India exported 30,200 tonnes of coriander valued Rs. 203.79 crores. It is an important ingredient used in the manufacturer of bakery products, pudding, candy and liquor. The seeds are considered to be carminative, diuretic, tonic, stomachic and aphrodisiac. Oil of coriander seeds is an important ingredient in perfume industry.

CUMIN A TROPICAL SEED SPICE

Iran is the major world exporter of cumin seed. During the year 2008-09 India exported 52,550 tonnes of cumin seed valued Rs. 544.00 crores. It is widely used in traditional and herbal medicinal system for being a natural stimulant, carminative and having antimicrobial properties.

Cumin is beneficial from many perspective like, anaemia, digestion, insomnia, skin care, and so on.

CURRY LEAF

Curry leaves (Murraya koenigii Linn) are derived from a handsome, aromatic, more or less deciduous shrub.

It is found almost throughout India and the Andaman islands upto an altitude of 1500m.
The herb also possesses the qualities of the herbal tonic and can be consumed along with honey or buttermilk in strengthening the functions of the digestive system. The health benefits of curry leaves include improved functioning of the small intestine and stomach, improved quality of digestive juices during digestion, and increased salivary secretion.

REDOUBTABLE TURMERIC

Turmeric (Curcuma longa) is the golden spice of life is one of most essential spice used as an important ingredient in culinary all over the world.

Curcumin is the active ingredient in turmeric which has been shown to have a wide range of therapeutic effects.
To heal many health disorders and wound healing turmeric has long been used in Medicinal as an anti-inflammatory. Digestive Disorders Liver Diseases Atherosclerosis Osteoarthritis Bacterial Infection / Wounds

GARLIC

Garlic has long been herbal "wonder drug".

considered

In general, a stronger tasting clove of garlic has more sulphur content and hence more medicinal value it's likely to have. Studies have shown that garlic especially aged garlic - can have a powerful antioxidant effect. Antioxidants can help to protect the body against damaging "free radicals". Garlic oil is also having protective properties in acetaminophen induced hepatotoxicity.

According to the study conducted by S. Sing, S. Puri, H. M. Dani, R. Sharma, Department of Biochemistry Punjab University, Chandigarh

Studies on the protective properties of garlic oil against acetaminophen-induced hepatotoxicity in rats

Source : S. Sing, S. Puri, H. M. Dani, R. Sharma, (1996) The Indian Journal of Pharmaceutical Science, September - October 59 (5); 259-262

MATERIALS AND METHOD

Male albino rats of porton strain of 100-125 g were used. They were divided in to four groups of six animal each. Group 1 serve as the control. Continues respectively for 6 days.

TABLE: REDUCED GLUTATHIONE CONTENT OF LIVER

GROUPS Control acetaminophen 5% garlic oil + acetaminophen GSH (g/ml protein) 5.21 ( 0.34) 4.13 ( 0.19) 4.13 ( 0.21) % change 20.73 20.73 % protection by garlic oil Nil

10% garlic oil + acetaminophen

4.73 ( 0.35)

07.48

55.57

Source : INDIAN JOURNAL OF PHARMACEUTICAL SCIENCES

TABLE: THIOBARBITURIC ACID REACTIVE SUBSTANCE IN LIVERS

OF RATS
GROUPS TBARS ( n moles MDA formed/min/mg protein 5.21 ( 0.02) 0.33( 0.02) 0.32 ( 0.02) % CHANGE % PROTECTION BY GARLIC OIL

CONTROL ACETAMINOPHEN 5 % GARLIC OIL + ACETAMINOPHEN

23.02 20.38

11.47

10 % GARLIC OIL + ACETAMINOPHEN

08.68

62.29

0.29( 0.02)

SOURCE : INDIAN JOURNAL OF PHARMACEUTICAL SCIENCES

CINNAMON

Research has found that cinnamon and honey cure most of the diseases. Honey and cinnamon as researched by western scientist can cure the following diseases (Weekly World News, January, 1995): Heart diseases Arthritis Cholesterol Upset stomach Indigestion Pimples Fatigue

TULSI: THE ELIXIR OF LIFE

Tulsi has been used for thousands of years in Ayurveda for its diverse healing process. Tulsi is considered to be an adaptogen, balancing different processes in the body, and helpful for adapting stress.

Tulsi helps to mobilize mucus in bronchitis and asthma, and therefore, is an important constituent of almost all Ayurvedic cough syrups and expectorants.
It has the strengthening effect on kidney stone. It is quite effective in mouth infections.
(Source : Kurukshetra, Feb, 2010)

FUNCTION OF SPICES

Spices add flavour and colour to food and make the food palatable and hence add variety in the diet. Spices in general stimulate salivation, acid secretion, and digestive system. Some spices have anti-inflammatory, antibacterial and antioxidant properties. Some helps in improving the impaired blood glucose level in the body. Some spices reduce cholesterol levels and may be useful in preventing heart diseases. Some spices are considered antimutagenous or anticarcinogenous.

USES OF SPICES
Spices in traditional medicine
All spices are medicinal and being

used extensively in the traditional systems of medicine such as Ayurveda, Unani, and Sidha.
Some of the spices (pepper, long

pepper and ginger etc) are among the most important and inevitable ingredients in the indigenous medicines.
The long pepper is used at least in

318 compound Ayurvedic medicines, ginger in 131 medicines etc.

 Spices in cooking
For the western people the coming of the pungent and aromatic

CONTD

spices of the orient was the greatest boon to their cooking. New methods of preserving food quickly came into existence, dishes took on a fullness of flavour previously unknown; beverages glowed with a redolent tang, and life experienced a new sense of warmth and satisfaction. (Parry, 1969)
Spices have various effects when used in food; they impart

flavour, pungency and colour, they also have anti-oxidant, antimicrobial, pharmaceutical and nutritional properties.
The basic effects of spice when used in cooking fall into four

categories: flavouring, pungency, colouring and deodorizing; the last one may overlap with the other three.

CONTD

Basic uses of spices and herbs

Flavouring Allspice, anise, basil, cardamom, cumin, fennel, mace mint, parsley. Masking / Clove, garlic, bay leaves, coriander, onion, Deodorizing oregano, thyme.
Pungency Colouring Chilly, pepper, ginger, mustard Paprika, saffron, turmeric.

Source: Advances in spices research

CONTD
Direct and complex effects of spices

Direct effect
Flavour Taste (pungency, bitterness, sweetness)

Complex effect
Increased appetite Masking effect

Colour (red, green, yellow) Antimicrobial effect

Antioxidant effect

Improvement of texture and appearance Prevention of spoilage

Prevention of spoilage

Source : Advances In Spice Research (2006)

CONTD
Spices and herbs used in some of the alcoholic beverages
Alcoholic beverages
Vermouth Gin Aquavit

Spices and herbs used

Coriander, ginger, cardamom, clove, mace Coriander and juniper berry Anise, fennel, dill, caraway

Curacao
Kummel Anisette Ganica Geme de cumin Geme de cacao Geme de mentha Peppermint schnapps

Cinnamon, clove, nutmeg, coriander

Caraway, fennel, coriander Anise, fennel, nutmeg Cinnamon, cardamom, coriander, mint, clove, Cumin Clove, mace, vanilla Peppermint peppermint

Source: Advances In Spices Research

CONTD
Spices for food preservation
Spices play a dual function , taste/ flavour enhancement and for food

preservation by preventing or delaying spoilage of food.

Studies have shown that many spices have antioxidant properties that

can prevent the formation of peroxides.

The first patent approved in 1938 specified that spice oils such as clove

oil could prevent the oxidation of cooking oils.

Black pepper was shown to have more antioxidant activity when used in

mayonnaise or salad dressing than did rosemary.

In ancient Greece and Rome, coriander was used to extend the

preservation period of meat and mint was used to prevent milk from spoiling.

According to a study conducted by Biswas AK, Kondaiah N, Anjaneyulu ASR. Department of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly

Effect of spice mix and curry leaf (Murraya koenigii) powder on the quality of raw meat and precooked chicken patties during refrigeration storage
Source: Journal of food science & Technology, (2006)

MATERIALS AND METHOD

Preparation of curry leaf powder.

Preparation of spice mix. Determination of pH. Determination of TBA value.

Effect of CLP on the pH of minced chicken meat held under chilled (41oc) display condition

pH

6.4 6.3 6.2 6.1 6 5.9 5.8 5.7 5.6 5.5 0 3 6 9 12

Control

CLP(0.2%)

Storage period, days SOURCE : Journal Of Science Technology, 2006

EFFECT OF CLP AND SM ON THE pH OF COOKED CHICKEN PATTIES HELD UNDER CHILLED (41OC) DISPLAY CONDITION

6.65 6.6 6.55 6.5

pH

6.45 6.4 6.35 0 control 7 SM(1.5%) 14 21 28 CLP (0.2%)

SM (1.3 %) + CLP( 0.2%)

STORAGE PERIOD, DAYS SOURCE : Journal Of Science Technology, 2006

EFFECT OF CLP ON THE TBA VALUE OF MINCED CHICKEN MEAT HELD UNDER REFRIGERATED (4 1OC) CONDITION
STORAGE PERIOD, DAYS 0
CONTROL

3 0.840.05 0.530.06 0.730.08 0.490.04

6 1.640.04 1.530.03 1.160.16 0.990.15

9 3.210.16 2.420.23 1.720.18 1.190.09

12 3.760.13 3.100.15 1.750.21 1.220.25

0.680.03 0.360.06

CLP(0.2%)

0.490.01 0.400.01

SOURCE : Journal Of Science Technology, 2006

EFFECT OF SM & CLP ON THE TBA VALUE OF COOKED CHICKEN PATTIES UNDER REFRIGERATED (4 1OC) CONDITION
Treatment Quantity added %

Storage period, days 0 7 14 21 28

Distillation method
Control SM SM +CLP CLP 1.5 1.3+0.2 O.2 0.64 0.04 0.61 0.01 0.74 0.08 0.71 0.05 1.340.07 1.040.03 0.990.09 0.950.06 1.420.03 1.110.02 1.060.09 1.090.02 1.530.03 0.960.02 1.040.09 1.010.03 1.830.06 0.670.08 0.510.02 0.630.06

Extraction method Control SM SM +CLP CLP 1.5 1.3 +0.2 0.2 0.66 0.01 0.60 0.02 0.59 0.07 0.67 0.09 0.69 0.05 0.640.05 0.580.06 0.690.07 0.850.09 0.530.05 0.570.05 0.620.07 0.870.09 0.440.07 0.330.02 0.360.11 0.950.03 0.620.05 0.640.02 0.700.04

Source : Journal Of Science Technology, 2006

CONTD

i) ii) iii)

Physiological and metabolic effects

On digestion and absorption:
Promotion of chemical digestion by promoting secretion of digestive enzymes Promotion of physical digestion by promoting digestive tract movement Promotion of speed of absorption by increasing blood circulation in the digestive tract.

Effect on circulatory system:

The blood flow in the blood vessels is regulated by the blood vessel muscle, and is under control of the vasoconstrictor nerve, a sympathetic nerve. Spices do not affect the sympathetic nerves of the heart under normal intake concentration.

CONTD
Spices as bioceuticals: phytomolecular pharmacology
Plants are used as medicines because the chemical compounds present in

them exerts one or more or manifold influence on the physiological and metabolic functioning of the consumers.
The ultimate use of spice as a medical plant depends on this influence and to

the extent of the effect exerted by one or a group of compounds present in that spice.
In pure form these compounds can exert significant influence on the

physiological and metabolical functioning.

Phytomolecular pharmacology is gaining more and more importance with the

neutraceuticals as a means of safe health care.

CONTD
Spices and beauty care
The cosmetics and perfumery industry are employing the oils of many spices

including allspice, caraway, cinnamon, cassia, cloves, mace rosemary etc for blending with other volatile and fixed oils to make alluring perfumes.
Some of the more important spices used in beauty care is listed below: Basil: Fenugreek: Coriander: Turmeric: Saffron:

NUTRIENT MAKEUP OF SPICES

Although spices have never been considered to contribute anything to human nutrition. the protein content in spices varies from 4.5% in rosemary leaves to 31.5% in mustard. the fat level varies from 0.6% in garlic to 42.6% in mustard.

The ash content can be anywhere from 2.3% in marjoram to 16.7% in basil leaves reflecting high mineral levels in them.

Amongst common spices consumed, the dietary fiber is highest in red pepper, as high as 43.3%, although black pepper (27.8%), coriander (36.2%), cumin (23.0%), fennel (28.7%), and fenugreek (33.5%) also are rich sources of dietary fiber,

MULTIPLE HEALTH EFFECTS OF SPICES

DIGESTIVE STIMULANT
(MANY SPICES)

ANTIMICROBIAL
(TURMERIC, ASAFOETIDA, GARLIC)

ANTI- DIABETIC
(FENUGREEK, GARLIC, ONION)

CHOLESTEROL LOWERING

SPICES

ANTI-LITHOGENIC
(ONION, GARLIC, TURMERIC)

(FENUGREEK, GARLIC, CHILLI)

ANTI-MUTAGENIC

ANTI- INFLAMMATORY

ANTI-CANCER
(GARLIC, GINGER)

ANTIOXIDANT
(TURMERIC, CLOVE, ONION)

(TURMERIC, CHILLI, GARLIC)

SOURCE: Indian Food Industry (Nov-Dec, 2008)

CONTD
Besides contributing to flavour, colour and aroma to our everyday diet,

spices have also been long recognized to possess physiological effects supposed to be beneficial to human health.
Spices may act synergistically to enhance the health-related properties of

other foods.
Spices make foods palatable without salt and hence may assist to meet

the recommended reduced daily intake of sodium.

The spice trade, probably, is the most ancient trade practiced by man. Over 60 species of spices are grown in India which include the pungent

spices, aromatic fruits, umbelliferous fruits, aromatic barks, phenolic spices and colour spices.

CONTD
NUTRACEUTICAL

SPICES

ATTRIBUTES

OF

The health promoting effect of vegetables and fruits is thought to relate

not only to the general nutritional profile namely, high in dietary fiber, low in fat and salt, and high in vitamin A, C and folate but also found in herbs and spices.

It is presumed that the additive and synergistic effects of the complex

mixture of phytochemicals in vegetables, fruits, herbs and spices are largely responsible for their health effects.

The emerging research

literature suggests that specific spices may confer unique health benefits.

CONTD
Digestive stimulant action
Several spices such as ginger, mint, ajowan, cumin, fennel, coriander are

common remedies used in traditional medicines or ingredients of pharmacological preparation to cure digestive disorders.
It has been evidenced that many commonly consumed spices stimulate

bile acid production by the liver and its secretion into bile. (Sambaiah & Srinivasan, 1991; Platel & Srinivasan, 2000)
As a result of increased digestive capability, the spice fed animals

showed a reduced food transit time time. ( Platel & Srinivasan, 2001a)

CONTD
Anti diabetic potential
Among spices- the natural food adjuncts that have been evaluated in this

context, fenugreek seeds, garlic and onion, and their sulfur compounds, turmeric and its yellow principle- curcumin have been found to be effective in improving the glycemic status and glucose tolerance in diabetic animals/ type2 diabetic patient. (Srinivasan, 2005b)
Studies have unequivocally demonstrated the anti diabetic potential of

fenugreek in both in type 1 and type2 diabetes.

The fiber rich fenugreek is believed to delay gastric emptying by direct

interference with glucose absorption.

Garlic and onion are two other spices, which have been widely tested for

their antidiabetic potential.

CONTD
Turmeric is another spice claimed to possess beneficial hypoglycemic

effect and to improve glucose tolerance in a limited number of studies.

Capsaicin, the pungent principle of red chilli has been shown to be useful

in diabetic neuropathy ( The Capsaicin Study Group, 1992)

Anti- atherogenic and cardio protective effect

Hypolipidemic influence
Garlic, onion, fenugreek, turmeric and red pepper are found to be effective

as hypocholesterolemic agents under various conditions experimentally induced hypercholesterolemia / hyperlipidemia.

of

Garlic, fenugreek, onion are effective in humans with hyperlipidemic

condition.

CONTD
The hypolipidemic effectiveness of turmeric / curcumin, red pepper /

capsaicin and of onion and garlic has been periodically reviewed in recent years by different authors. ( Srimal, 1997; Govindarajan & Satyanarayana, 1991)

According to the study conducted by, Balasasirekha, R. and Lakshmi, U.K. --- Department of Food Science and Nutrition, Avinashilingam University For Women, Coimbatore

Effect of cloves and turmeric on Hyperlipidemic Diabetics

Source : Balasasirekha, R. And Lakshmi,(2010) U.K. The Indian Journal Of Nutrition And Dietetics, 2010, 47, 129-136

MATERIALS AND METHODS

500 adults in the age group of 40 60 years with hyprtlipidemia and diabetes were identified. After an extensive appraisal of literature pertaining to spices, cloves and turmeric were selected for the present study. 45 adults were selected and divided three groups of 15 each.

TABLE 1: MEAN BODY WEIGHT (KG) OF THE HYPERLIPIDEMIC DIABETIC ADULTS

N = 45

Groups

Mean SD
Initial (I) Final (F) 68.60 5.00 Difference -3.8 2.45

t value
I Vs F 6.12** Between groups HAD Vs HDC 4.99** HDB Vs HDC 2.40**

Cloves (HDA) Turmeric (HDB) Control (HDC)

72.47 5.97

76.13 6.14

73.53 4.55

-2.6 2.75

3.66**

75.87 5.93

75.47 5.87

-0.4 2.06

0.75 NS

** Significant at 1% level

* Significant at 5% level

NS not significant

SOURCE : INDIAN JOURNAL OF NUTRITION & DIETETICS (2010)

TABLE: LIPID PROFILE (MG/DL) OF THE HYPERLIPIDEMIC DIABETIC ADULT

PARAMETERS Initial (I)
HDA HDB HDC 258.40 11.85 251.2012.05 253.077.59 TOTAL TRIGLYCER HDL LDL VLDL CHOLESTE IDE CHOLESTE CHOLESTE CHOLESTE ROL ROL ROL ROL

MEAN SD Final (F)

205.608.77 217.0011.03 252.408.86

t VALUE Difference
-52.8011.57 -34207.85 -0674.37

I Vs F
17.66** 16.86** 0.59 NS

Between groups
HDA Vs HDC 15.77** HDB Vs HDC 13.96** HDA Vs HDB 4.98**

HDA
HDB HDC HDA HDB HDC HDA HDB HDC HDA HDB HDC

173.3313.85
170.810.97 177.0712.12 38.942.97 39.061.62 38.931.74 184.7910.27 177.98911.47 178.738.18 34.672.77 34.162.19 35.412.42

140.538.42
158.8710.33 178.6712.74 43.2 2.22 40.36 1.54 38.91 2.17 134.29 9.22 144.87 10.03 177.76 9.16 28.11 1.68 31.772.07 35.732.55

-32.807.05
-11.934.37 +1.606.06 +4.261.76 +1.300.75 -0.020.85 -50.5011.69 -33.118.12 -0.314.67 -6.561.41 -2.390.87 0.481.15

18.00**
10.58** 1.02 NS 9.35** 6.686** 0.33 NS 16.72** 15.77** 0.26 NS 18.00** 10.58** 1.61 NS

HDA Vs HDC 13.85**

HDB Vs HDC 6.78** HDA Vs HDB 9.41** HDA Vs HDC 8.02** HDB Vs HDC 4.06** HDA Vs HDB 5.79** HDA Vs HDC 14.92** HDB Vs HDC 13.10** HAD Vs HDB 4.57** HAD Vs HDC 14.48** HDB Vs HDC 7.45** HAD Vs HDB 9.42**

**Significant at1% level

Ns: not significant

SOURCE : Indian Journal Of Nutrition And Dietetics (2010)

BLOOD PARAMETERS OF HYPERLIPIDEMIC DIABETES ADULTS

PARAMETER

MEAN SD Initial (I) Final (F) Difference

I Vs F

t Value Between groups

Fasting blood sugar (mg/dl) HDA HDB HDC

163.93 7.71 165.07 9.91 165.87 9.24 124.2 3.73 149 9.66 165.33 9.48 -39.73 7.91 -16.07 7.51 +0.4 2.16 19.45** 8.28** 0.72 NS
HAD Vs HDC 18.31** HDB Vs HDC 7.89** HAD Vs HDB 8.12**

Post Prandial blood sugar (mg/dl) HDA HDB HDC

265.33 19.33 261.27 15.74 259.53 13.31 215.67 15.18 239.47 19.4 254.67 14.97 -42.47 28.66 -21.8 9.2 -4.87 5.21 5.73 ** 9.17** 3.62**
HAD Vs HDC 4.83** HDB Vs HDC 5.99** HAD Vs HDB 2.57*

** SIGNIFICANT AT 1% LEVEL

* SIGNIFICANT AT 5% LEVEL

NS NOT SIGNIFICANT

SOURCE : Indian Journal Of Nutrition And Dietetics (2010)

CONTD
Anti thrombotic property
Besides the beneficial effect on serum lipid profile (lowering of LDL

cholesterol and triglyceride levels), the anti-platelet aggregation and the anti-platelet adhesion properties of several spices also contribute to cardiovascular protection.
Garlic in particular exhibits anti-thrombotic and hypotensive properties,

both of which also contribute to cardiovascular protection.

Aged Garlic extracts (7.2 g) has been associated with anti-clotting, as well

as modest reduction in blood pressure. ( National Centre of Excellence, 2006)

According to the study conducted by Ali M and Thomson M, Department of Biochemistry, Faculty of Science, Kuwait University, (1994).

Consumption of a garlic clove a day could be beneficial in preventing thrombosis

Source : http://www.ncbi.nlm.nih.gov/pubmed/7480084

CONTD

A group of male volunteers in the age range 40-50 years participated in the study.

Thromboxane B2, cholesterol and glucose were determined in serum obtained after blood clotting.
After 26 weeks of garlic consumption, there was an approximately 20% reduction of serum cholesterol and about 80% reduction in serum Thromboxane.

CONTD
Anti - lithogenic effect
Persistent lithogenic diet leads to cholesterol saturation in bile resulting

in formation of cholesterol crystals, i.e.., gallstones in gall bladder.

Studies on experimental induction of cholesterol gallstones in mice and

hamsters by feeding a lithogenic diet have revealed that the incidence of gallstones is 40%50% lower when the animals are maintained on 0.5% curcumin or 5% capsaicin-containing diet (Hussain and Chandrasekhara, 1992, 1993).

The antilithogenicity of curcumin and capsaicin is considered to be due to lowering of cholesterol concentration and enhancing the bile acid concentration, both of which contribute to lowering of the cholesterol saturation index and, hence, reduce crystallization.

DIETARY HYPOCHOLESTEROLEMIC SPICE PRINCIPLES [CURCUMIN / CAPSAICIN]

Lower blood cholesterol

Enhance cholesterol Conversion to bile acids

Decreased secretion of Cholesterol into bile

Higher bile acid content In bile

Decreased cholesterol saturation index in bile

Lowered risk of cholesterol crystallization

Prevention of cholesterol gallstone disease

Figure. Antilithogenic effect of spices.

Source : Indian Food Industry ( Nov - Dec2008)

CONTD
Anti- inflammatory property
o Turmeric extract, curcuminoids, and volatile oil of turmeric have been

found to be effective in experiments with mice, rats, rabbits, and pigeons.

Capsaicin has also been suggested for the initial management of neuralgia consequent to herpes infection (Bernstein, 1989). Ginger doses of 0.5 -1.0g per day have been found to be efficacious in osteoarthritis and rheumatoid arthritis.

CONTD

Antimutagenicity and anti-cancer effect

conditions.

Food mutagens are formed under certain cooking and processing

A wide array of phenolic substances, some of those present in

spices, have been reported to possess substantial anticarcinogenic activities

Spices that have antimutagens.

anti-oxidant

property

can

function

as

Among phytochemicals, the antimutagenic effects of curcumin have been studied most widely (Anto et al., 1996; Surh, 1999); and this has been shown to be antimutagenic in several experimental systems. Studies on smokers revealed that administration of curcumin (1.5 g/day) for 30 days resulted in a significant reduction in the urinary excretion of mutagens (Polasa et al., 1992).

CONTD

From epidemiological studies it has been established that regular consumption of cruciferous vegetables is associated with negative cancer risk. Several studies indicate that curcumin can suppress both tumor initiation and tumor promotion.

Antioxidant activity

Spices have been investigated for their antioxidant potency in food systems for at least 55 years (Ramaswamy and Banerjee, 1948).

CONTD
Most of the health effects of spices on cancer, cardiovascular disease,

inflammatory diseases may be mediated through their potent antioxidant effects.

Daily administration of curcuminoids (0.5 g) to healthy human volunteers produced a 33% reduction in blood lipid peroxide levels (Soni and Kuttan, 1992).

Antimicrobial potency
Antimicrobial activity of spices depend on several factors (Shelef, 1983), which

includes: a) kind of spice

b) composition and concentration of spice

c) microbial species and its occurrence level d) substrate composition and f) processing condition and storage

CONTD

Curcumin, is a known bacteriostatic agent, whereas the essential oil of turmeric is bacterial and fungistatic (Govindarajan, 1980).

Asafetida, a spice that is actually a gum oleoresin exuded from the rhizome or roots of Ferula asafoetida, is used as an antimicrobial agent in traditional medicine.
The extracts of garlic and onion are known to inhibit growth of many pathogenic fungi belonging to Aspergillus, Candida and other species (Carson, 1987). Other spices like nutmeg, saffron, cumin, and thyme have antimicrobial potential.

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TABLE: ANTIMICROBIAL EFFECTIVENESS OF SPICES AND HERBS

SPICES AND HERBS

INHIBITORY EFFECT
STRONG MEDIUM

CINNAMON, CLOVES, MUSTARD ALLSPICE, BAY LEAF, CARAWAY, CORIANDER, CUMIN, OREGANO, ROSEMARY, SAGE, THYME BLACK PEPPER, RED PEPPER, GINGER

WEAK

PRODUCTION OF SOME SPICES IN INDIA

Source : http:/www.mapsofindia/indianagricultural/spice.com

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Source : http:/www.mapsofindia/indianagricultural/spice.com

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Source: http:/www.mapsofindia/indianagricultural/spice.com

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Source : http:/www.mapsofindia/indianagricultural/spice.com

EXPORT OF SPICES...

TABLE : Segment wise Indias Exports of Spices in 2007-08 (Rs crore)

Segment
Mint products Chilly Spice oils & oleoresins Pepper Cumin

2006-07
1,100.95 807.75 510.79 306.20 201.50

2007-08
1280.50 1097.50 563.00 519.50 219.50

%growth
16.31 35.87 11.22 69.66 44.67

Turmeric
Curry powder/paste/condiments Coriander Other spices Fenugreek Other seeds Nutmeg & mace Fennel Ginger fresh/dry Cardamom (small) Vanilla Cardamom (large) Celery Garlic TOTAL ( ALL INDIA)

164.80
86.93 74.62 42.80 26.99 22.40 42.74 23.80 39.75 22.36 19.96 16.95 13.21 21.28 3575.75

157.00
111.00 110.25 50.00 33.00 31.25 28.75 28.50 28.00 24.75 17.75 15.00 13.25 4.00 4435.50

(-) 4.73
27.69 47.75 16.82 22.27 39.51 (-) 32.73 19.75 (-) 29.56 10.69 (-) 11.07 (-) 11.50 (-) 3.03 (-) 81.20 24.04

Source: Spices Board, Kochi.

TABLE 2: Indias Exports of Spices to Major Markets in the years 2006-07 and 2007-08 (Rs crore)

Country USA Malaysia

2006-07 772.25 308.25

2007-08 867.17 358.84

%change in 2007-08 over 200607 12.19 16.41

Singapore
Germany UK Bangladesh UAE Sri Lanka Japan

143.05
216.09 175.92 179.94 132.08 127.81 114.57

227.02
217.26 189.85 186.43 180.50 160.26 126.60

58.70
0.54 7.92 3.61 36.66 25.39 10.50

Netherlands
Saudi Arabia France Nepal South Africa Canada TOTAL (ALL INDIA)

78.47
58.62 61.61 57.89 45.96 43.99 3,575.75

90.86
73.01 72.47 67.02 65.53 62.59 4,435.50

15.79
24.55 17.63 15.77 42.58 42.28 24.04

Source : Spices Board, Kochi