Anti-hypercholesterolemic influence of the spice cardamom (Elettaria cardamomum) in experimental rats.

Background: Cardamom (Elettaria cardamomum) is an aromatic seed spice grown extensively in India and used as a flavoring in sweets. In this study, the anti-hypercholesterolemic effect of cardamom was evaluated in Wistar rats by inducing hypercholesterolemia with a high-cholesterol diet for 8 weeks. Dietary interventions were made with (a) cardamom powder (50 g kg ), (b) cardamom oil (3 g kg , equivalent to 50 g kg cardamom) and (c) de-oiled cardamom powder (50 g kg ).

Application of microwaves for microbial load reduction in black pepper (Piper nigrum L.).

Background: Black pepper (Piper nigrum L.) is exposed to microbial contamination which could potentially create public health risk and also rejection of consignments in the export market due to non-adherance to microbial safety standards. The present study investigates the use of microwave (MW) radiation for microbial load reduction in black pepper and analyses the effect on quality.

Effect of pretreatments on extraction of pigment from marigold flower.

Marigold flower (Tagetes erecta L) is one of the richest sources of xanthophylls. An enzymatic pretreatment method was developed for improved extraction of pigments from marigold flowers. Pretreatment with enzyme solution increased the diffusion coefficient from 1.

Chemistry, technology, and nutraceutical functions of celery (Apium graveolens L.): an overview.

Celery is a commercially important seed spice belonging to the family Umbelliferrae. Celery is used in various forms such as fresh herb, stalk, seeds, oil, and oleoresin for flavoring of foods and for medicinal purposes. Celery seed contains 2% volatile oil that finds application for flavoring of foods and also in perfumery industry.

Enzyme-assisted extraction of bioactive compounds from ginger (Zingiber officinale Roscoe).

Ginger (Zingiber officinale R.) is a popular spice used in various foods and beverages. 6-Gingerol is the major bioactive constituent responsible for the antiinflammatory, antitumour and antioxidant activities of ginger.