Spices, condiments and extra virgin olive oil (EVOO) are crucial components of human history and nutrition. They are substances added to foods to improve flavor and taste. Many of them are used not only to flavor foods, but also in traditional medicine and cosmetics. They have antioxidant, antiviral, antibiotic, anticoagulant and antiinflammatory properties and exciting potential for preventing chronic degenerative diseases such as cardiomyopathy and cancer when used in the daily diet. Research and development in this particular field are deeply rooted as the consumer inclination towards natural products is significant. It is essential to let consumers know the beneficial effects of the daily consumption of spices, condiments and extra virgin olive oil so that they can choose them based on effects proven by scientific works and not by the mere illusion that plant products are suitable only because they are natural and not chemicals. The study begins with the definition of spices, condiments and extra virgin olive oil. It continues by describing the pathologies that can be prevented with a spicy diet and it concludes by considering the molecules responsible for the beneficial effects on human health (phytochemical) and their eventual transformation when cooked.
Download full-text PDF |
Source |
|---|---|
| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8230008 | PMC |
| http://dx.doi.org/10.3390/antiox10060868 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Intrinsic and extrinsic factors influencing Bacillus cereus spore inactivation in spices and herbs: Thermal and non-thermal sterilization approaches.
Compr Rev Food Sci Food Saf
January 2025
Department of Food Process Engineering, National Institute of Technology Rourkela, Odisha, India.
The presence of Bacillus cereus in spices and herbs has posed a detrimental effect on food safety. The absence of thorough testing, comprehensive reporting, and vigilant surveillance of the illness has resulted in a significant underestimation of the true prevalence of foodborne illness caused by B. cereus.
View Article and Find Full Text PDFA comprehensive review on ultraviolet disinfection of spices and culinary seeds and its effect on quality.
Compr Rev Food Sci Food Saf
January 2025
Department of Analytical Chemistry, Nutrition and Food Sciences, University of Alicante, Alicante, Spain.
Spices and culinary seeds, valued for their flavor and aroma, pose unique challenges for disinfection, as heat treatments are often unsuitable. Their raw consumption increases the risk of contamination, particularly with Salmonella spp. Thermal treatments are widely used for food disinfection due to their effectiveness in inactivating bacteria.
View Article and Find Full Text PDFHealth-Related Messages About Herbs, Spices, and Other Botanicals Appearing in Print Issues and Websites of Legacy Media: Content Analysis and Evaluation.
JMIR Form Res
December 2024
Department of Environmental, Occupational, and Geospatial Health Sciences, Graduate School of Public Health and Health Policy, City University of New York, New York, NY, United States.
Background: Legacy media are publications that existed before the internet. Many of these have migrated to a web format, either replacing or in parallel to their print issues. Readers place an economic value on access to the information presented as they pay for subscriptions and place a higher degree of trust in their content.
View Article and Find Full Text PDFSensory preferences are important motivators for using herbs and spices: A cross-sectional analysis of Australian adults.
J Hum Nutr Diet
February 2025
School of Health, University of the Sunshine Coast, Sippy Downs, Queensland, Australia.
Article Synopsis
- A study was conducted to explore the types and frequency of herbs and spices used in cooking by Australian households, recognizing their potential health benefits.
- The research involved a survey with 400 adult participants, mainly women aged 25-64, revealing that about two-thirds used herbs and spices 1-2 times daily, primarily during meals.
- The findings indicated that basil, pepper, and garlic were the most commonly used, and a moderate to high adherence to the Mediterranean diet was linked to daily herb and spice consumption.
Temperature cycling between 4 °C and 37 °C could reduce Salmonella viability in low-moisture foods.
Int J Food Microbiol
January 2025
Department of Food Science & Technology, National University of Singapore, Singapore 117543, Singapore. Electronic address:
Low-moisture foods (LMFs) have been linked to Salmonella transmission due to the remarkable resilience of Salmonella against desiccation, allowing its survival for extended periods. Being metabolically inactive, Salmonella in LMFs exhibit extraordinary resistance to inactivation treatments. This study proposes a novel strategy for mitigating Salmonella in LMF products through a temperature cycling (TC) approach.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!