Presentation on

SPICES AS DOCTOR

Course Title: Functional Food

Presented By - 

Md Ramim Tanver Rahman ( 坦坦 )MSc in Food Science & Technology

ID. No.: 6130102L02email: ramimbau@yahoo.comMobile : 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

cholesterolHerbs 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 healthHuman 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.

谢谢谢！

Q & A