PIMENTA PRETA

Health Benefits and Risks of Consuming Spices on the Example of Black Pepper and Cinnamon.

Autores: Joanna Newerli-Guz, Maria Śmiechowska | Ano: 2022 | Database: pubmed

Resumo: The aim of this study is to present the benefits and risks associated with the consumption of black pepper and cinnamon, which are very popular spices in Poland. The article presents the current state of knowledge about health properties and possible dangers, such as liver damage, associated with their consumption. The experimental part presents the results of the research on the antioxidant properties against the DPPH radical, which was 80.85 ± 3.84-85.42 ± 2.34% for black pepper, and 55.52 ± 7.56-91.87 ± 2.93% for cinnamon. The total content of polyphenols in black pepper was 10.67 ± 1.30-32.13 ± 0.24 mg GAE/g, and in cinnamon 52.34 ± 0.96-94.71 ± 3.34 mg GAE/g. In addition, the content of piperine and pepper oil in black pepper was determined, as well as the content of coumarin in cinnamon. The content of piperine in the black pepper samples was in the range of 3.92 ± 0.35-9.23 ± 0.05%. The tested black pepper samples contained 0.89 ± 0.08-2.19 ± 0.15 mL/100 g d.m. of essential oil. The coumarin content in the cinnamon samples remained in the range of 1027.67 ± 50.36-4012.00 ± 79.57 mg/kg. Taking into account the content of coumarin in the tested cinnamon samples, it should be assumed that the majority of cinnamon available in Polish retail is Cinnamomum cassia (L.) J. Presl.

Resultados: N/A

Conclusão: N/A

Antimicrobial agents from plants: antibacterial activity of plant volatile oils.

Autores: H J Dorman, S G Deans | Ano: 2000 | Database: pubmed

Resumo: The volatile oils of black pepper [Piper nigrum L. (Piperaceae)], clove [Syzygium aromaticum (L.) Merr. & Perry (Myrtaceae)], geranium [Pelargonium graveolens L'Herit (Geraniaceae)], nutmeg [Myristica fragrans Houtt. (Myristicaceae), oregano [Origanum vulgare ssp. hirtum (Link) Letsw. (Lamiaceae)] and thyme [Thymus vulgaris L. (Lamiaceae)] were assessed for antibacterial activity against 25 different genera of bacteria. These included animal and plant pathogens, food poisoning and spoilage bacteria. The volatile oils exhibited considerable inhibitory effects against all the organisms under test while their major components demonstrated various degrees of growth inhibition.

Resultados: N/A

Conclusão: N/A

Antimicrobial agents from plants: antibacterial activity of plant volatile oils.

Autores: H J Dorman, S G Deans | Ano: 2000 | Database: pubmed

Resumo: The volatile oils of black pepper [Piper nigrum L. (Piperaceae)], clove [Syzygium aromaticum (L.) Merr. & Perry (Myrtaceae)], geranium [Pelargonium graveolens L'Herit (Geraniaceae)], nutmeg [Myristica fragrans Houtt. (Myristicaceae), oregano [Origanum vulgare ssp. hirtum (Link) Letsw. (Lamiaceae)] and thyme [Thymus vulgaris L. (Lamiaceae)] were assessed for antibacterial activity against 25 different genera of bacteria. These included animal and plant pathogens, food poisoning and spoilage bacteria. The volatile oils exhibited considerable inhibitory effects against all the organisms under test while their major components demonstrated various degrees of growth inhibition.

Resultados: N/A

Conclusão: N/A

Antimicrobial agents from plants: antibacterial activity of plant volatile oils.

Autores: H J Dorman, S G Deans | Ano: 2000 | Database: pubmed

Resumo: The volatile oils of black pepper [Piper nigrum L. (Piperaceae)], clove [Syzygium aromaticum (L.) Merr. & Perry (Myrtaceae)], geranium [Pelargonium graveolens L'Herit (Geraniaceae)], nutmeg [Myristica fragrans Houtt. (Myristicaceae), oregano [Origanum vulgare ssp. hirtum (Link) Letsw. (Lamiaceae)] and thyme [Thymus vulgaris L. (Lamiaceae)] were assessed for antibacterial activity against 25 different genera of bacteria. These included animal and plant pathogens, food poisoning and spoilage bacteria. The volatile oils exhibited considerable inhibitory effects against all the organisms under test while their major components demonstrated various degrees of growth inhibition.

Resultados: N/A

Conclusão: N/A

Estudo comparativo dos frutos de pink pepper"(Schinus Terebinthifolius Raddi)and Black Pepper (Piper nigrum L.) Fruit/ Comparative study of Pink Pepper (Schinus Terebinthifolius Raddi) and Black Pepper (Piper nigrum L.) Fruit"

Autores: Rodrigues, Rosa Fátima de; Oliveira, Fernando de; Kato, Edna Tomiko M; Machado, Maria Iracema L; Craveiro, Afrânio A | Ano: 1998 | Database: LILACS

Resumo: Características morfológicas e anatômicas dos frutos de Schinus terebinfolius Raddi e Pipper nigrum L. säo descritas e analisadas comparativamente para estabelecer semelhanças e diferenças entre as duas espécies. Na aroeira mansa - Schinus terebinthifolius Raddi, säo elementos característicos em relaçäo à pimenta-do-reino - Pipper nigrum L. a presença de epicardo de coloraçäo arroxeadaprovido de células poligonais e contendo raros pêlos tectores com uma a três células, dispostos em uma única série; o mesocarpo contento grandes ductos resiníferos e o endocarpo soldado ao tegumento da semente, formando o caroço constituído por duas ou três camadas de esclerócitos. Uma dessas camadas possui células longas e dispostas em paliçadas e a outra contém células colunares. Entre os componentes do óleo essencial do fruto da aroeira temos: a pineno(26,28 por cento), ß pineno(6,61 por cento) e a limoneno, (5,36 por cento). O felandreno e cadineno, presentes em maior concentraçäo na pimenta-do-reino, ocorrem em concentraçäo reduzida na aroeira.

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Conclusão: N/A

Health Benefits and Risks of Consuming Spices on the Example of Black Pepper and Cinnamon.

Autores: Joanna Newerli-Guz, Maria Śmiechowska | Ano: 2022 | Database: pubmed

Resumo: The aim of this study is to present the benefits and risks associated with the consumption of black pepper and cinnamon, which are very popular spices in Poland. The article presents the current state of knowledge about health properties and possible dangers, such as liver damage, associated with their consumption. The experimental part presents the results of the research on the antioxidant properties against the DPPH radical, which was 80.85 ± 3.84-85.42 ± 2.34% for black pepper, and 55.52 ± 7.56-91.87 ± 2.93% for cinnamon. The total content of polyphenols in black pepper was 10.67 ± 1.30-32.13 ± 0.24 mg GAE/g, and in cinnamon 52.34 ± 0.96-94.71 ± 3.34 mg GAE/g. In addition, the content of piperine and pepper oil in black pepper was determined, as well as the content of coumarin in cinnamon. The content of piperine in the black pepper samples was in the range of 3.92 ± 0.35-9.23 ± 0.05%. The tested black pepper samples contained 0.89 ± 0.08-2.19 ± 0.15 mL/100 g d.m. of essential oil. The coumarin content in the cinnamon samples remained in the range of 1027.67 ± 50.36-4012.00 ± 79.57 mg/kg. Taking into account the content of coumarin in the tested cinnamon samples, it should be assumed that the majority of cinnamon available in Polish retail is Cinnamomum cassia (L.) J. Presl.

Resultados: N/A

Conclusão: N/A

Fumigant toxicity of essential oils from some common spices against pulse beetle, Callosobruchus chinensis (Coleoptera: Bruchidae).

Autores: Mukesh Kumar Chaubey | Ano: 2008 | Database: pubmed

Resumo: In the present study, the essential oil from seven common spices, Anethum graveolens, Cuminum cyminum, Illicium verum, Myristica fragrans, Nigella sativa, Piper nigrum and Trachyspermum ammi was isolated and its insecticidal, oviposition, egg hatching and developmental inhibitory activities were determined against pulse beetle, Callosobruchus chinensis. Essential oils were isolated by hydrodistillation method using Clevenger apparatus. These essential oils caused death of adults and larvae of Callosobruchus chinensis when fumigated. The 24-h LC(50) values against the adults of the insect were 8.9 mul, 10.8 mul, 11.0 mul, 12.5 mul, 13.6 mul, 14.8 mul and 15.6 mul for N. sativa, A. graveolens, C. cyminum, I. verum, P. nigrum, M. fragrans and T. ammi oils respectively. On the other hand, against larval stage these values were 6.4 mul, 7.9 mul, 8.9 mul, 11.1 mul, 11.7 mul, 12.2 mul and 13.5 mul for N. sativa, A. graveolens, C. cyminum, I. verum, P. nigrum, M. fragrans and T. ammi respectively. These essential oils reduced the oviposition potential, egg hatching rate, pupal formation and emergence of adults of F(1) progeny of the insect when fumigated with sublethal concentrations. These essential oils also caused chronic toxicity as the fumigated insects caused less damage to the stored grains. The essential oil of N. sativa was found most effective against all the different stages of the Callosobruchus chinensis followed by A. graveolens, C. cyminum, I. verum, P. nigrum, M. fragrans and T. ammi oils. All the responses were found concentration-dependent. The toxic and developmental inhibitory effects may be due to suffocation and inhibition of various biosynthetic processes of the insects at different developmental stages.

Resultados: N/A

Conclusão: N/A

Fumigant toxicity of essential oils from some common spices against pulse beetle, Callosobruchus chinensis (Coleoptera: Bruchidae).

Autores: Mukesh Kumar Chaubey | Ano: 2008 | Database: pubmed

Resumo: In the present study, the essential oil from seven common spices, Anethum graveolens, Cuminum cyminum, Illicium verum, Myristica fragrans, Nigella sativa, Piper nigrum and Trachyspermum ammi was isolated and its insecticidal, oviposition, egg hatching and developmental inhibitory activities were determined against pulse beetle, Callosobruchus chinensis. Essential oils were isolated by hydrodistillation method using Clevenger apparatus. These essential oils caused death of adults and larvae of Callosobruchus chinensis when fumigated. The 24-h LC(50) values against the adults of the insect were 8.9 mul, 10.8 mul, 11.0 mul, 12.5 mul, 13.6 mul, 14.8 mul and 15.6 mul for N. sativa, A. graveolens, C. cyminum, I. verum, P. nigrum, M. fragrans and T. ammi oils respectively. On the other hand, against larval stage these values were 6.4 mul, 7.9 mul, 8.9 mul, 11.1 mul, 11.7 mul, 12.2 mul and 13.5 mul for N. sativa, A. graveolens, C. cyminum, I. verum, P. nigrum, M. fragrans and T. ammi respectively. These essential oils reduced the oviposition potential, egg hatching rate, pupal formation and emergence of adults of F(1) progeny of the insect when fumigated with sublethal concentrations. These essential oils also caused chronic toxicity as the fumigated insects caused less damage to the stored grains. The essential oil of N. sativa was found most effective against all the different stages of the Callosobruchus chinensis followed by A. graveolens, C. cyminum, I. verum, P. nigrum, M. fragrans and T. ammi oils. All the responses were found concentration-dependent. The toxic and developmental inhibitory effects may be due to suffocation and inhibition of various biosynthetic processes of the insects at different developmental stages.

Resultados: N/A

Conclusão: N/A