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Spices As Doctor

This presentation discusses spices and their historical and current use as functional foods and medicines. It provides examples of major constituents in herbs and spices that have therapeutic effects, such as inhibiting cancer growth and oxidative damage. Specific spices like turmeric, saffron, ginger, and cinnamon are highlighted for their antioxidant and anti-inflammatory properties in relation to cardiovascular disease, cholesterol levels, and cancer prevention. The presentation also notes potential prebiotic effects of spices in supporting gut health and their antimicrobial activities. It concludes by discussing future trends in developing multi-spice formulations and increasing scientific research on spices' health benefits.

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134 views26 pages

Spices As Doctor

This presentation discusses spices and their historical and current use as functional foods and medicines. It provides examples of major constituents in herbs and spices that have therapeutic effects, such as inhibiting cancer growth and oxidative damage. Specific spices like turmeric, saffron, ginger, and cinnamon are highlighted for their antioxidant and anti-inflammatory properties in relation to cardiovascular disease, cholesterol levels, and cancer prevention. The presentation also notes potential prebiotic effects of spices in supporting gut health and their antimicrobial activities. It concludes by discussing future trends in developing multi-spice formulations and increasing scientific research on spices' health benefits.

Uploaded by

GururajBalse
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PPT, PDF, TXT or read online on Scribd
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Presentation

on
SPICES AS DOCTOR

Course Title: Functional Food

Presented By -
 
Md Ramim Tanver Rahman ( 坦弗 )
MSc in Food Science & Technology
ID. No.: 6130102L02
email: [email protected]
Mobile : 188 00 59 18 30

JIANGNAN UNIVERSITY,
WUXI, CHINA
For Millennia, Spices Were Considered THE Superfood with
Magical Medicinal Power
• Source: Nutrient Data Laboratory USDA, November 2007
Major constituents and therapeutic values
Major essential oils in herbs and spices
• It is established that the functional effects of medicinal herbs
and spice constituents include inhibition of cancerous growth,
oxidative damage, stimulation of cytochrome enzymes,
modulation of body temperature, counter-irritants, and
prevention of oxidative damage to foods and the anti-
nutritional effects of that damage
Herbs, spices and cardiovascular disease
• Analysis of the above herbs and spices has confirmed that they all
contain a highconcentration of antioxidants (Halvorsen et al.,
2002). When included in the diet these antioxidants are thought
to protect cell-based molecules from damage by oxidation which
will occur during the normal process of metabolism.

Herbs, spices and cholesterol


Herbs that are able to bind to bile salts through their fibre
component and remove them from the body will stimulate
cholesterol breakdown (Murcia et al., 2004; Zeng and Wang 2001)
 Oxidation of the LDL is a key stage in the process of
atherosclerosis. The antioxidant activity of herbs may have an
important role at this stage of the disease.
Herbs, spices and cancer
• Scientific evidence is accumulating that many of these herbs and spices do
have medicinal properties that alleviate symptoms or prevent disease.
Saffron, a food colorant; turmeric, a yellow colored spice; tea, either
green or black, and flaxseed contain potent phytochemicals, including
carotenoids, curcumins, catechins, lignan respectively that provide
significant protection against cancer (Hastak et al., 1997; Abdullaev,
2002; Lai and Roy, 2004).
• Mantle et al., (2000) assessed various active compounds (or their semi-
synthetic derivatives) derived from medicinal plants for their efficacy and
tolerability in the treatment of breast cancer.
• Srinivasan et al., (2004) studied the scientific basis for the antitumor
property of Semecarpus ‘Lehyam’ (SL) – a Siddha medicine – with respect
to breast cancer and found SL to be a potent antitumor agent against the
ER-negative breast cancer cell line. An extensive review by Premalatha
(2000) described the phytochemical and pharmacological basis of
anticancer properties of the species.
Herbs, spices and gut health
Human studies have shown that red pepper powder is
significantly more effective in decreasing the symptom
intensity of patients with functional dyspepsia (Bortolotti et
al., 2002).
Several herbal medicinal products have been identified also for
use in the relief of symptoms of non-ulcer dyspepsia
(Thompson Coon and Ernst, 2002).
Anti Microbial Activity ( some example)
Yellow Curry Powder
Ginger
Cinnamon
Herbs and spices used in gastrointestinal diseases that
may cause side-effects or interactions with drugs
Future Trends
• “Multi-spices and herbs” could become the next “multi-
vitamins”
• Spices and herbs could become a part of our Dietary
Guidelines and the Food Pyramid
• pices and herbs could gain superfood status in consumer
perception of healthy foods similar to fruits & vegetables
today
• To meet the surging demand, more scientific evaluation and
research, proper regulation, quality control and education for
the general public, herbal practitioners, and retailers are
important to make this fragile industry both credible and
sustainable.
References:
• F. Rosengarten, Jr. 1969. The Book of Spices
• http://www.marketresearch.com/map/prod/1165187.html
• Technomic’s American Express Market Brief June 2007
• USDA/Economic Research Service, 2007
• Nutrient Data Laboratory USDA, November 2007
• Herbs, spices and cardiovascular disease, H. Collin, University of Liverpool,
UK, Handbook of herbs and spices 126-148
• SRINIVASAN S, MOHAMMAD N, MOHAMMED A, AKBARSHA, SUBBIAH T,
JARGEN R and DAMODARAN C (2004), ‘Investigation on Semecarpus
‘lehyam’ – a Siddha medicine for breast cancer’, Planta, 22 (6), 910–918.
• YAMINI B T, PRATIBHA T and BEHRAM H A (2005), ‘Nutraceuticals in
cancer management’, Frontiers in Bioscience, 10, 1607–1618.
• PLATEL K, RAO A, SARASWATHI G and SHRINIVASAN K (2002),
‘Digestive stimulant action of three different spice mixes in experimental
rats’, Nahrung, 46, 394–398.
谢谢你！
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