![]() The sensitiveness of an organism is determined by measuring the minimum inhibition concentration (MIC). After solidification of agar, a well is created in the center of the agar plate with sterile cork borer and the antimicrobial agent is added into this well. The test organism is inoculated into the molten medium (45☌ to 50☌) and poured in a sterile plate immediately. The antimicrobial activities of these extracts and oils are typically tested by agar well diffusion method. The composition of the extracts or essential oils obtained from spices and condiments depends on the method of extraction or protocol used. 4 On extraction the solvent evaporates leaving the active component in the concentrated form. The essential oils or extracts of spices and condiments are prepared by either steam distillation or using organic solvents and alcohols. The review emphasizes mainly on the antibacterial, antifungal, and anthelmintic nature of the active ingredients and essential oils of spices and condiments, which can be of excellent therapeutic use in the near future. Similar strategy needs to be practiced for spices and condiments. Pharmaceuticals, however are consumed in purified and concentrated form and thus have an effective use in treating various diseases. ![]() Overcooking and consuming inadequately or in excess quantities will have no positive effect on human health. The existing challenge lies in defining their benefits, concentration for administration, and methods of application through scientific research. The pharmacological potential of the essential oils and concentrated extracts obtained from these elements have given in strong bioactive compounds, exhibiting potential antimicrobial activities. Understanding and demonstrating the application of herb and spice extracts by scientific means remains a challenge, particularly when compared to the standards applied for assessing other pharmaceutical agents. Herbs have a traditional history of use in the countries like India, China and South-East Asia, with strong roles in cultural heritage. Turmeric is a must use ingredient in all Ayurveda systems (unprocessed plant origin medicines) for its enormous benefits. ![]() 3 The most exceptional condiment “turmeric,” which is known to contain curcumin, is evidenced to have numerous therapeutic properties and has already been exploited for skin treatments and general health purposes. 1, 2 Tea (green or black leaves) and flax seeds are known to contain potent phytochemicals, like carotenoids or catechins, that are demonstrated as good anticancer agents. As stated by scientists these herbs can combat oxidative damages and prevent the occurrence of a number of diseases by developing innate immunity if consumed appropriately. Several metabolic diseases and developmental or age-related degenerative disorders are known to be associated with oxidative processes within the body. Though scientific reasons of diseases were not known, spices and condiments were traditionally utilized as curative and preventive agents. Herbs were recognized to be of medicinal value since ancient times and were recorded by the earliest writers as elixirs of life. Unlike spices, they have no toxic effect on the human body. Condiments are the herbs used for complimenting foods and usually added in more quantities compared to spices. Spices are aromatic, pungent, seasoning agents generally used in small quantities. ![]() Spices and condiments have been consumed since the prehistoric times to enhance the flavor and taste of the cooked food. There may not be scientific explanation but has evidence of cure for centuries. It narrates the history, myths, and facts people believe in these regions. This review reports findings of recent research carried out across South Asia and Middle East countries where spices and condiments form chief flavoring components of traditional foods. Scientists have to investigate the biochemical nature, mode of action, and minimum concentration of administrating active ingredients effectively. These act as natural preventive components of several diseases and represent as antioxidants in body cells. Similarly, condiments like coriander, black cumin, turmeric, garlic, and ginger are recognized for constituents like linalool, thymoquinones, curcumin, allicin, and geranial respectively. The essential oils and extracts of spices like black pepper, cloves, cinnamon, and nutmeg contain active compounds like piperine, eugenol, cinnamaldehyde, and lignans. Medicinal values of spices and condiments are being revived by biologists through in vitro and in vivo trials providing evidence for its antimicrobial activities. ![]()
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