The role of herbs and spices in cancer prevention

Historically, herbs and spices have enjoyed a rich tradition of use for their flavor enhancement characteristics and for their medicinal properties. The rising prevalence of chronic diseases worldwide and the corresponding rise in health care costs is propelling interest among researchers and the public for multiple health benefits related to these food items, including a reduction in cancer risk and modification of tumor behavior. A growing body of epidemiological and preclinical evidence points to culinary herbs and spices as minor dietary constituents with multiple anticancer characteristics. This review focuses on the antimicrobial, antioxidant, and antitumorigenic properties of herbs and spices; their ability to influence carcinogen bioactivation; and likely anticancer contributions. While culinary herbs and spices present intriguing possibilities for health promotion, more complete information is needed about the actual exposures to dietary components that are needed to bring about a response and the molecular target(s) for specific herbs and spices. Only after this information is obtained will it be possible to define appropriate intervention strategies to achieve maximum benefits from herbs and spices without eliciting ill consequences.     

Phenolic antioxidants from the whole plant of Phyllanthus urinaria

The 1,1-diphenyl-2-picrydydrazyl (DPPH) assay on the extract of Phyllanthus urinaria L. (Euphorbiaceae) displayed considerable radical-scavenging activity (SC50 = 14.3 microg/ml). Further bioassay-guided purification of the extract led to the isolation of a series of 15 phenolic compounds, including the ellagitannins 1-7, the flavonoids 8-10, and the simple hydroxylated (or glycosylated) aromatic acids 11-15. Their structures were identified by spectroscopic analyses and comparison with authentic samples or literature data. The structure of repandinin B (1) was for the first time fully assigned by 1D- and 2D-NMR experiments. The phenolic compounds 1, 3, 4, 6, 9, 11, and 15 have not been isolated before from the title plant. The antioxidant activities and mushroom-tyrosinase-inhibitory activities of all compounds were determined by DPPH-radical-scavenging and mushroom-tyrosinase-inhibitory assays (Table 2).     

Microbiological quality of some spices and herbs in retail markets.

The microbiological quality of 10 spices or herbs was determined by a national survey at the retail level. Aerobic plate count values for the 10 products ranged from less than 100 to 3.1 X 10(8) per g; mean values of the individual spices or herbs ranged from 1,400 to 820,000 per g. Coliform counts ranged from less than 3 to 1.1 X 10(6) per g; however, mean values were less than 20 per g for all products. Escherichia coli counts ranged from less than 3 to 2,300 per g. Except for celery seed, which had a mean value of 7 per g, all mean values were less than 3 per g. Yeast and mold counts were made for 5 of the 10 products. Mean values were generally low; the highest mean (290 per g) was obtained for cinnamon.     

Phenolic antioxidants attenuate hippocampal neuronal cell damage against kainic acid induced excitotoxicity

Increasing evidence supports the role of excitotoxicity in neuronal cell injury. Thus, it is extremely important to explore methods to retard or reverse excitotoxic neuronal injury. In this regard, certain dietary compounds are beginning to receive increased attention, in particular those involving phytochemicals found in medicinal plants in alleviating neuronal injury. In the present study, we examined whether medicinal plant extracts protect neurons against excitotoxic lesions induced by kainic acid (KA) in female Swiss albino mice. Mice were anesthetized with ketamine and xylazine (200 mg and 2 mg/kg body wt. respectively) and KA (0.25 microg in a volume of 0.5 microl) was administered to mice by intra hippocampal injections. The results showed an impairment of the hippocampus region of brain after KA injection. The lipid peroxidation and protein carbonyl content were significantly (P < 0.05) increased in comparison to controls. Glutathione peroxidase (GPx) activity (EC 1.11.1.9) and reduced glutathione (GSH) content declined after appearance of excitotoxic lesions. As GPx and GSH represent a major pathway in the cell for metabolizing hydrogen peroxide (H2O2), their depletion would be expected to allow H2O2 to accumulate to toxic levels. Dried ethanolic plant extracts of Withania somnifera (WS), Convolvulus pleuricauas (CP) and Aloe vera (AV) dissolved in distilled water were tested for their total antioxidant activity. The diet was prepared in terms of total antioxidant activity of plant extracts. The iron (Fe3+) reducing activity of plant extracts was also tested and it was found that WS and AV were potent reductants of Fe3+ at pH 5 5. CP had lower Fe3+ reducing activity in comparison to WS and AV. Plant extracts given singly and in combination 3 weeks prior to KA injections resulted in a decrease in neurotoxicity. Measures of lipid peroxidation and protein carbonyl declined. GPx activity and GSH content were elevated in hippocampus supplemented with WS and combination of WS + CP + AV. However, when CP and AV were given alone, the changes in the GPx activity and GSH content were not significant. Although the major factors involved in these properties of phytochemicals remain to be specified, the finding of this study has suggested that phytochemicals present in plant extracts mitigate the effects of excitotoxicity and oxidative damage in hippocampus and this might be accomplished by their antioxidative properties.     

Phenolic antioxidants attenuate neuronal cell death following uptake of oxidized low-density lipoprotein

Oxidative stress is implicated in neuronal loss associated with neurodegeneration such as in Parkinson’s disease, Alzheimer’s disease and age-related cognitive decline. Recent reports indicate that the consumption of flavonoid-rich fruits partly reverses the age-related neuronal and cognitive decline. In this study, cultured striatal neurons were exposed to oxidized lipids in the form of low-density lipoprotein (oxLDL) as a model for the induction of oxidative injury, and the abilities of phenolic antioxidants, flavonoids and hydroxycinnamic acid derivatives, to attenuate this neuronal damage were examined. OxLDL was demonstrated to enter neuronal cells and to be capable of eliciting neurotoxicity in a dose- and time-dependent manner, inducing DNA fragmentation and cell lysis. Flavonoids exert protective effects, which appear to be related to specific structural characteristics, particularly relevant being those defining their reduction potentials and partition coefficients. In summary, these data suggest a possible role for flavonoids in reducing neurodegeneration associated with chronic disorders in which oxidative stress is implicated.     

Phenolic compounds and antioxidants from Eucalyptus camaldulensis as affected by some extraction conditions,a preparative optimization for GC-MS analysis

Abstract

Four organic solvents along with water were applied for the conventional extraction of Eucalyptus camaldulensis (Myrtaceae), phenolic contents and antioxidant activities were investigated through variable protocols and correlation coefficients were considered, the phenolic composition was also characterized by Gas chromatography-mass spectrometry (GC-MS). Using solvents with dissimilar polarities affected the phenolic yields extracted from E. camaldulensis and their related antioxidant activities varied significantly among the four investigated plant organs. The leaf extract of acetone 70% contained the highest amount of phenolic compounds (46.56?mg/g dry weight); while the bud-water boiled extract maintained the maximum value of tannins (45.68?mg/g dry weight). Correlation coefficients indicated that phenolic compounds were mostly accountable for the phosphomolybednum antioxidant potentials (0.520), followed by tannins (0.460). Also, both the reducing power activities and hydrogen peroxide scavenging of E. camaldulensis extracts positively correlated with tannins, but at different significance degrees. However, the GC-MS analysis revealed that most of the detected phenolic constituents were more abundant in the plant seed. So, the existence of some other compounds such as organic acids, along with phenolics, may have increased the antioxidant potentials of leaf and bud. Undeniably, the optimization of extraction conditions could stimulate the antioxidant capabilities of the plant extracts of E. camaldulensis.     

Phenolic antioxidants: a rationale for design and evaluation of novel antioxidant drug for atherosclerosis

With increasing evidence that shows the involvement of active oxygen and nitrogen species in a variety of disorders, cancer, and aging, the role of antioxidant against oxidative stress has received renewed attention. In this review article, a rationale for design of lipophilic, radical-scavenging antioxidant is presented and the potency of a novel antioxidant, 2,3-dihydro-5-hydroxy-2,2-dipentyl-4, 6-di-tert-butylbenzofuran (BO-653), as an inhibitor of LDL oxidation was evaluated by considering various factors such as reactivity toward radicals, localization, and mobility in the lipoprotein, and fate of its radical. The anti-atherogenic activity of BO-653 was compared with those of alpha-tocopherol, probucol, and its metabolites. Furthermore, a novel function of phenolic antioxidants such as cell regulation and induction of phase II defense antioxidants are also discussed.     

Prevalence and characterization of Clostridium perfringens from spices in Argentina

Spices can present high microbial counts and Clostridium perfringens, Bacillus cereus, Salmonella and Shigella, among others have been isolated from spices. C. perfringens is an important pathogen agent causing, among other diseases, enteritis in humans caused by C. perfringens enterotoxin (CPE) which causes human food poisoning and enterotoxemia in domestic animals. The aims of the present work were (i) to establish the hygienic sanitary quality of some spices in San Luis, Argentina; (ii) to determine the presence of C. perfringens in these spices by means of the most probable number (MPN) and count on plate methods; (iii) to characterize the enterotoxigenic strains of C. perfringens by PCR and immunological methods such as reverse passive latex agglutination (RPLA) and (iv) to type by PCR C. perfringens strains isolated. A total of 115 samples of spices, 67 of which were purchased in local retail stores and 48 domestically collected were analysed. Total aerobe counts on tryptone glucose yeast extract agar medium of the 115 samples were between <10 and 10(6) CFU/g. The colifecal counts using Mac Conkey broth of the 115 samples were <4-10(3)CFU/g, with 28 samples (24.34%) exceeding the limit established by the Spanish Alimentary Code (10 CFU/g) while 2 samples (1.73%) had a sulfite reducing anaerobe load above standard limits. A total of 14 C. perfringens strains (12.17%) were isolated and characterized from 115 samples by the standard biochemical tests. Four of which (28.60%) turned out to be enterotoxigenic by PCR and RPLA. In order to type C. perfringens strains based on their main toxins, the 14 strains were analysed by PCR. All strains belonged to type A. All RPLA positive strains were cpe(+) by PCR. The percentage of enterotoxigenic strains was more elevated that those reported in other studies for this type of sample. These results indicate that sanitary conditions in different production stages of species must be improved to reduce health hazards. The high percentage (24.34%) of samples with colifecal values above standard limits is an indication of deficient sanitary conditions. These results suggest the need to provide legislation on the sanitary and hygienic quality of spices in our country.     

Inhibitory effect of garlic on bacterial pathogens from spices

An unconventional technique for primary screening of bacterial susceptibility to garlic (Allium sativum Linn.), using a slice from its clove, was described. Aqueous extracts of garlic were found to possess a potent bacteriostatic principle against Gram-positive as well as Gram-negative foodborne bacterial pathogens. In agar medium, the minimum inhibitory concentrations (MICs) of garlic were 6–10 mg ml^–1 for Bacillus cereus, 30–40 mg ml^–1 for Staphylococcus aureus (excepting the isolate from garlic, where the MIC was 100 mg ml^–1), 20–30 mg ml^–1 for Clostridium perfringens, 10 mg ml^–1 for Escherichia coli (30 mg ml^–1 for the garlic isolate), 40–100 mg ml^–1 for Salmonella, and 10–40 mg ml^–1 for Shigella. It inhibited the growth of all these strains, which were resistant to some commonly used antibiotics. Most of the tested strains were resistant to penicillins, although sensitive to garlic. While the growth of B. cereus and Cl. perfringens was completely inhibited at 10 and 70 mg garlic, respectively, ml^–1 test broth, their respective enterotoxin production ceased at 10 and 50 mg garlic ml^–1.     

Phenolic glycosides from Phagnalon rupestre

Analysis of the butanol-soluble fraction from the methanolic extract of the aerial parts of Phagnalon rupestre (Asteraceae) has led to the isolation of seven phenolic compounds. Three have been identified on the basis of their NMR spectra as new natural compounds: the lignan 7,7'-bis-(4-hydroxy-3,5-dimethoxyphenyl)-8,8'-dihydroxymethyl-tetrahydrofuran-4-O-beta-glucopyranoside (1), the prenylhydroquinone glycoside 1-O-beta-glucopyranosyl-1,4-dihydroxy-2-(3'-hydroxy-3'-methylbutyl) benzene (2) and the acetophenone glycoside 12-O-beta-glucopyranosyl-9beta,12-dihydroxytremetone (3). The known flavonoids apigenin-7-O-beta-glucoside, luteolin-7-O-beta-glucoside, luteolin-7-O-beta-glucuronide and the acetophenone picein were also isolated.     

Phenolic compounds from Vepris heterophylla

From the leaves of Vepris heterophlylla, trans-sinapic acid methyl ester, 2″-O-glucosylisovitexin, 2″-O-glucosylvitexin, isovitexin     

Phenolic compounds from Dalbergia odorifera

Six new phenolic compounds (1–6), along with five known phenolics (7–11) were isolated from the heartwood of Dalbergia odorifera T. Chen. (Leguminosae). Their structures were determined by spectroscopic techniques including MS, UV, IR, 1D and 2D NMR. Bioassay results showed that compound 1 exhibited cytotoxicity against SGC-7901 and BEL-7402 tumor cell lines, while compounds 3, 5 and 10 showed antibacterial activities against Ralstonia solanacearum.     

Phenolic glucosides from Prunus grayana

A new bitter phenylpropanoid glucoside, 2-(4-hydroxyphenyl)-ethyl-(6-O-caffeoyl)-β-D-glucopyranoside and a new bitter tannin-related compound, 3,4,5-trimethoxybenzoyl-β-D-glucopyranoside, have been isolated together with known compounds, 2-(3,4-dihydroxyphenyl)-ethyl-(6-O-caffeoyl)-β-D-glucopyranoside, 2-(3,4-dihydroxyphenyl)-ethyl-β-D-glucopyranoside and 6-O-caffeoyl-D-glucopyranose, from the bark of Prunus grayana. The structures of these compounds have been established on the basis of spectroscopic studies and chemical evidence.     

粗梗木莲的酚性成分

粗梗木莲 (ＭａｎｇｌｉｅｔｉａｃｒａｓｓｉｐｅｓＬａｗ)系木兰科木莲属植物 ,分布于我国云南、广西等省。同属植物民间药用较多 ,但其化学研究主要集中在生物碱部分 ,为进一步拓宽本属药用植物种类 ,我们对未见化学成分报道的粗梗木莲 ,进行了非生物碱成分的系统化学研究 ,从中共分离鉴定了 8个已知化合物 ,经波谱数据及理化常数推导为丁香脂素 [( )ｓｙｒｉｎｇａｒｅｓｉｎｏｌ) ]( 1 ) ,丁香甙 (ｓｙｒｉｎｇｉｎ) ( 2 ) ,2 ,5 -二甲氧基苯醌 ( 2 ,5＿ｄｉｍｅｔｈｏｘｙｂｅｎｚｏ ｑｕｉｎｏｎｅ) ( 3) ,松柏醛 (ｃｏｎｉｆｅｒ…     

Phenolic glycosides from Barnettia kerrii

From the leaves and branches Barnettia kerrii, two verbascoside derivatives (6"-O-acetylverbascoside and 4"'-O-acetylverbascoside), as well as two phenolic glycosides (khaephuosides A and B) were isolated together with 15 known compounds. The structural elucidations were based on analyses of spectroscopic data.     

Phenolic glycosides from Markhamia stipulata

From the leaves and branches of Markhamia stipulata, five verbascoside derivatives (markhamiosides A-E), and one hydroquinone derivative (markhamioside F) were isolated together with 13 known compounds. Their structural elucidation was based on analyses of chemical and spectroscopic data.     

Phenolic and acetylenic metabolites from Artemisia assoana

Nine flavones, three coumarins, two flavone glycosides, p-hydroxyacetophenone and methyl caffeate have been isolated from the aerial parts of Artemisia assoana. Six diacetylenic spiroketal enol-ethers, a mixture of n-alkyl p-coumarates and a new phenylpropanoid metabolite, sinapyl alcohol diisovalerate, have been isolated from root extracts of the same plant. ¹H and ¹³C NMR spectra of some of these compounds are given and taxonomic aspects are discussed.