The Experts below are selected from a list of 1422 Experts worldwide ranked by ideXlab platform

Pongphen Jitareerat - One of the best experts on this subject based on the ideXlab platform.

  • Fates of seeded Escherichia coli O157:H7 and Salmonella on selected fresh Culinary Herbs during refrigerated storage.
    Journal of food protection, 2006
    Co-Authors: Wei-yea Hsu, Amarat Simonne, Pongphen Jitareerat
    Abstract:

    The fates of seeded Escherichia coli O157:H7 and Salmonella on selected fresh Culinary Herbs were evaluated at a refrigerated temperature (4°C). Fresh Herbs, including cilantro, oregano, basil, chive, parsley, and rosemary, were inoculated with six-strain mixtures of E. coli O157:H7 and Salmonella, and the microbial populations were monitored at 1, 5, 11, 16, 19, and 24 days. For both pathogens, a significant decrease in the population (P < 0.0001) occurred within the first 5 days of storage (

  • fates of seeded escherichia coli o157 h7 and salmonella on selected fresh Culinary Herbs during refrigerated storage
    Journal of Food Protection, 2006
    Co-Authors: Wei-yea Hsu, Amarat Simonne, Pongphen Jitareerat
    Abstract:

    The fates of seeded Escherichia coli O157:H7 and Salmonella on selected fresh Culinary Herbs were evaluated at a refrigerated temperature (4°C). Fresh Herbs, including cilantro, oregano, basil, chive, parsley, and rosemary, were inoculated with six-strain mixtures of E. coli O157:H7 and Salmonella, and the microbial populations were monitored at 1, 5, 11, 16, 19, and 24 days. For both pathogens, a significant decrease in the population (P < 0.0001) occurred within the first 5 days of storage (<0.8 log). Both pathogens remained the highest on cilantro and the lowest on rosemary (P < 0.0001). Storage time had a significant effect on the survival of E. coli O157:H7; populations declined as storage time progressed. Although storage of cilantro, basil, and chive was terminated after 19 days because of deteriorated quality, significant numbers of both pathogens were recovered from the remaining fresh Herbs after 24 days of storage. The results showed that both bacteria were extremely persistent on all test herb...

Elizabeth I. Opara - One of the best experts on this subject based on the ideXlab platform.

  • Culinary Herbs and spices: what can human studies tell us about their role in the prevention of chronic non-communicable diseases?
    Journal of the Science of Food and Agriculture, 2019
    Co-Authors: Elizabeth I. Opara
    Abstract:

    : Culinary Herbs and spices (CHS) are known primarily as flavour enhancers, and it is now well established that they possess bioactive properties that indicate that these foods may have a role to play in the prevention of non-communicable chronic diseases (CNCDs). Human studies are now beginning to provide insights into the significance of the potential health benefits of CHS in a dietary context, particularly concerning their antioxidant and anti-inflammatory properties and their impact on glucose homeostasis, appetite and the consumption of low/reduced fat, salt and sugar foods. However, these studies have also identified a number of factors that are very pertinent to furthering understanding of how CHS can be used for the maintenance of health and the prevention of CNCDs. The challenge for the next phase of studies will be how to incorporate, successfully, these factors into study methodology for investigating the preventative benefits of these foods. © 2019 Society of Chemical Industry.

  • Inhibitory Effects of Culinary Herbs and Spices on the Growth of HCA-7 Colorectal Cancer Cells and Their COX-2 Expression
    Nutrients, 2017
    Co-Authors: Andrius Jaksevicius, Mark Carew, Calli Mistry, Helmout Modjtahedi, Elizabeth I. Opara
    Abstract:

    It is unclear if the anti-inflammatory properties of Culinary Herbs and spices (CHS) are linked to their ability to inhibit Colorectal cancer cell (CRC) growth. Furthermore, their therapeutic potential with regards to CRC is unknown. The aim of this study was to establish if the inhibition of HCA-7 CRC cell growth by a selection of Culinary Herbs and spices (CHS) is linked to the inhibition of the cells’ cyclooxygenase-2 (COX-2 )expression, and to investigate their therapeutic potential. CHS inhibited the growth of Human colon adenocarcinoma-7 (HCA-7) cells; the order of potency was turmeric, bay leaf, ginger, sage, and rosemary; their combinations had a synergistic or additive effect on cell growth inhibition. CHS also inhibited COX-2 expression and activity; this action was comparable to that of the specific COX-2 inhibitor Celecoxib. Coincident with COX-2 inhibition was the accumulation of cells in the sub G1 phase of the HCA-7’s cell cycle and, using bay leaf and turmeric, the cleavage of caspase 3 and poly (ADP-ribose) polymerase (PARP). This latter effect showed that the effect of these CHS on growth arrest was irreversible, and was comparable to that of the caspase activator Etoposide. This study provides evidence of a link between the inhibition of HCA-7 growth, and its COX-2 expression, by CHS, and their therapeutic potential.

  • Determination of superoxide dismutase mimetic activity in common Culinary Herbs
    SpringerPlus, 2014
    Co-Authors: Magali Chohan, Declan P. Naughton, Elizabeth I. Opara
    Abstract:

    Background Under conditions of oxidative stress, the removal of superoxide, a free radical associated with chronic inflammation, is catalysed by superoxide dismutase (SOD). Thus in addition to acting as an antioxidant, SOD may also be utilized as an anti-inflammatory agent. Some plant derived foods have been shown to have SOD mimetic (SODm) activity however it is not known if this activity is possessed by Culinary Herbs which have previously been shown to possess both antioxidant and anti-inflammatory properties. The aim of the study was to ascertain if the Culinary Herbs rosemary, sage and thyme possess SODm activity, and to investigate the influence of cooking and digestion on this activity. Transition metal ion content was also determined to establish if it could likely contribute to any SODm activity detected.

  • determination of superoxide dismutase mimetic activity in common Culinary Herbs
    SpringerPlus, 2014
    Co-Authors: Magali Chohan, Declan P. Naughton, Elizabeth I. Opara
    Abstract:

    Background: Under conditions of oxidative stress, the removal of superoxide, a free radical associated with chronic inflammation, is catalysed by superoxide dismutase (SOD). Thus in addition to acting as an antioxidant, SOD may also be utilized as an anti-inflammatory agent. Some plant derived foods have been shown to have SOD mimetic (SODm) activity however it is not known if this activity is possessed by Culinary Herbs which have previously been shown to possess both antioxidant and anti-inflammatory properties. The aim of the study was to ascertain if the Culinary Herbs rosemary, sage and thyme possess SODm activity, and to investigate the influence of cooking and digestion on this activity. Transition metal ion content was also determined to establish if it could likely contribute to any SODm activity detected. Findings: All extracts of uncooked (U), cooked (C) and cooked and digested (C&D) Herbs were shown to possess SODm activity, which was significantly correlated with previously determined antioxidant and anti-inflammatory activities of these Herbs. SODm activity was significantly increased following (C) and (C&D) for rosemary and sage only. The impact of (C) and (C&D) on the SODm for thyme may have been influenced by its transition metal ion content. Conclusions: SODm activity may contribute to the Herbs’ antioxidant and anti-inflammatory activities however the source and significance of this activity need to be established.

  • An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs
    Oxidative medicine and cellular longevity, 2012
    Co-Authors: Magali Chohan, Declan P. Naughton, Lucy Jones, Elizabeth I. Opara
    Abstract:

    There is little research on how cooking and digestion affect the anti-inflammatory activity of Culinary Herbs. Thus, the aim of this paper was to investigate this activity following cooking and in vitro digestion of the common Culinary Herbs, rosemary, sage, and thyme, and the relationship between their anti-inflammatory activity, polyphenol content, and antioxidant capacity. The anti-inflammatory activity of uncooked (U), cooked (C), cooked and in vitro digested (C&D), and standardised (STD, 30 mg/mL) Culinary Herbs was assessed by measuring their effect on interleukin 8 (IL-8) release from stimulated human peripheral blood lymphocytes (PBLs) and Caco-2 cells. The trolox equivalent capacity (TEAC) and estimated total phenolic content of the Herbs were also determined. There was a significant decrease in IL-8 release from PBLs stimulated with H2O2 incubated with (U), (C), (C&D), and (STD) Herbs and from Caco-2 cells stimulated with TNFα incubated with (C&D) and (STD) Herbs. PBLs pre-incubated with (C&D) Herbs prior to stimulation (H2O2 or TNFα) caused a significant inhibition in IL-8 release. The significant correlations between TEAC and estimated phenolic content and the anti-inflammatory activity suggest a possible contributory role of polyphenols to the anti-inflammatory activity of the Culinary Herbs investigated.

Manfred Gareis - One of the best experts on this subject based on the ideXlab platform.

  • Occurrence and Risk Assessment of Pyrrolizidine Alkaloids in Spices and Culinary Herbs from Various Geographical Origins.
    Toxins, 2020
    Co-Authors: Florian Kaltner, Manfred Gareis, Michael Rychlik, Christoph Gottschalk
    Abstract:

    Pyrrolizidine alkaloids (PA) and their N‑oxides (PANO) are a group of toxic secondary plant metabolites occurring predominantly as contaminants in (herbal) teas, honeys and food supplements, as well as in spices and Culinary Herbs. Depending on the botanical origin of the contaminating plant, the pattern of PA/PANO can strongly vary within a sample. The current study aimed to broaden the existing data on the occurrence of PA/PANO in spices and Culinary Herbs. For this, 305 authentic samples covering 15 different matrices mainly harvested in 2016 or 2017 and originating from 36 countries were investigated for the presence of 44 PA/PANO. Fifty-eight percent of the samples contained at least one PA/PANO. The average sum content over all samples was 323 µg/kg (median of 0.9 µg/kg, 95% percentile of 665 µg/kg). The highest amount of 24.6 mg/kg was detected in an oregano sample. Additionally, conspicuous analyte patterns were discovered in samples from similar cultivation regions, indicating related botanical sources of PA/PANO contaminations. Particularly, oregano and cumin from Turkey often contained high amounts of PA/PANO. The results were used to assess the acute and chronic health risks related to PA/PANO intake via spices and Culinary Herbs, indicating a potential health risk in particular for adults and children with high consumption or when considering worst‑case contamination scenarios of a sum content of 5500 µg/kg.

  • Occurrence of Stachybotrys chartarum chemotype S in dried Culinary Herbs
    Mycotoxin Research, 2015
    Co-Authors: Barbara Biermaier, Christoph Gottschalk, Karin Schwaiger, Manfred Gareis
    Abstract:

    Stachybotrys ( S .) chartarum is an omnipresent cellulolytic mould which produces secondary metabolites, such as the highly toxic macrocyclic trichothecenes. While it is known to occur in animal feed like hay and straw as well as in water-damaged indoor environments, there is little knowledge about the occurrence of S. chartarum and its secondary metabolites in food. The objective of the present study was to examine selected dried Culinary Herbs for the presence of S. chartarum chemotype S, to assess the potential risk of a contamination of foods with macrocyclic trichothecenes. In total, 50 Stachybotrys isolates from different types of Culinary Herbs ( n  = 100) such as marjoram ( Origanum majorana Linné (L.)), oregano ( Origanum vulgare L.), thyme ( Thymus vulgaris L.), and savory ( Satureja hortensis L.) were examined by MTT-cell culture test (effect-based bioassay), ELISA, and by liquid chromatography tandem mass spectrometry (LC-MS/MS). Selected toxic and non-toxic isolates ( n  = 15) were genetically characterized by PCR and sequencing. Five isolates (10 %) were highly toxic in the MTT-cell culture test, and the production of macrocyclic trichothecenes was proven by ELISA and LC-MS/MS. These five isolates were genetically confirmed as S. chartarum chemotype S. To the best of our knowledge, this is the first report about a contamination of dried Culinary Herbs with toxigenic S. chartarum .

  • occurrence of stachybotrys chartarum chemotype s in dried Culinary Herbs
    Mycotoxin Research, 2015
    Co-Authors: Barbara Biermaier, Christoph Gottschalk, Karin Schwaiger, Manfred Gareis
    Abstract:

    Stachybotrys (S.) chartarum is an omnipresent cellulolytic mould which produces secondary metabolites, such as the highly toxic macrocyclic trichothecenes. While it is known to occur in animal feed like hay and straw as well as in water-damaged indoor environments, there is little knowledge about the occurrence of S. chartarum and its secondary metabolites in food. The objective of the present study was to examine selected dried Culinary Herbs for the presence of S. chartarum chemotype S, to assess the potential risk of a contamination of foods with macrocyclic trichothecenes. In total, 50 Stachybotrys isolates from different types of Culinary Herbs (n = 100) such as marjoram (Origanum majorana Linne (L.)), oregano (Origanum vulgare L.), thyme (Thymus vulgaris L.), and savory (Satureja hortensis L.) were examined by MTT-cell culture test (effect-based bioassay), ELISA, and by liquid chromatography tandem mass spectrometry (LC-MS/MS). Selected toxic and non-toxic isolates (n = 15) were genetically characterized by PCR and sequencing. Five isolates (10 %) were highly toxic in the MTT-cell culture test, and the production of macrocyclic trichothecenes was proven by ELISA and LC-MS/MS. These five isolates were genetically confirmed as S. chartarum chemotype S. To the best of our knowledge, this is the first report about a contamination of dried Culinary Herbs with toxigenic S. chartarum.

Wei-yea Hsu - One of the best experts on this subject based on the ideXlab platform.

  • Fates of seeded Escherichia coli O157:H7 and Salmonella on selected fresh Culinary Herbs during refrigerated storage.
    Journal of food protection, 2006
    Co-Authors: Wei-yea Hsu, Amarat Simonne, Pongphen Jitareerat
    Abstract:

    The fates of seeded Escherichia coli O157:H7 and Salmonella on selected fresh Culinary Herbs were evaluated at a refrigerated temperature (4°C). Fresh Herbs, including cilantro, oregano, basil, chive, parsley, and rosemary, were inoculated with six-strain mixtures of E. coli O157:H7 and Salmonella, and the microbial populations were monitored at 1, 5, 11, 16, 19, and 24 days. For both pathogens, a significant decrease in the population (P < 0.0001) occurred within the first 5 days of storage (

  • fates of seeded escherichia coli o157 h7 and salmonella on selected fresh Culinary Herbs during refrigerated storage
    Journal of Food Protection, 2006
    Co-Authors: Wei-yea Hsu, Amarat Simonne, Pongphen Jitareerat
    Abstract:

    The fates of seeded Escherichia coli O157:H7 and Salmonella on selected fresh Culinary Herbs were evaluated at a refrigerated temperature (4°C). Fresh Herbs, including cilantro, oregano, basil, chive, parsley, and rosemary, were inoculated with six-strain mixtures of E. coli O157:H7 and Salmonella, and the microbial populations were monitored at 1, 5, 11, 16, 19, and 24 days. For both pathogens, a significant decrease in the population (P < 0.0001) occurred within the first 5 days of storage (<0.8 log). Both pathogens remained the highest on cilantro and the lowest on rosemary (P < 0.0001). Storage time had a significant effect on the survival of E. coli O157:H7; populations declined as storage time progressed. Although storage of cilantro, basil, and chive was terminated after 19 days because of deteriorated quality, significant numbers of both pathogens were recovered from the remaining fresh Herbs after 24 days of storage. The results showed that both bacteria were extremely persistent on all test herb...

Magali Chohan - One of the best experts on this subject based on the ideXlab platform.

  • Determination of superoxide dismutase mimetic activity in common Culinary Herbs
    SpringerPlus, 2014
    Co-Authors: Magali Chohan, Declan P. Naughton, Elizabeth I. Opara
    Abstract:

    Background Under conditions of oxidative stress, the removal of superoxide, a free radical associated with chronic inflammation, is catalysed by superoxide dismutase (SOD). Thus in addition to acting as an antioxidant, SOD may also be utilized as an anti-inflammatory agent. Some plant derived foods have been shown to have SOD mimetic (SODm) activity however it is not known if this activity is possessed by Culinary Herbs which have previously been shown to possess both antioxidant and anti-inflammatory properties. The aim of the study was to ascertain if the Culinary Herbs rosemary, sage and thyme possess SODm activity, and to investigate the influence of cooking and digestion on this activity. Transition metal ion content was also determined to establish if it could likely contribute to any SODm activity detected.

  • determination of superoxide dismutase mimetic activity in common Culinary Herbs
    SpringerPlus, 2014
    Co-Authors: Magali Chohan, Declan P. Naughton, Elizabeth I. Opara
    Abstract:

    Background: Under conditions of oxidative stress, the removal of superoxide, a free radical associated with chronic inflammation, is catalysed by superoxide dismutase (SOD). Thus in addition to acting as an antioxidant, SOD may also be utilized as an anti-inflammatory agent. Some plant derived foods have been shown to have SOD mimetic (SODm) activity however it is not known if this activity is possessed by Culinary Herbs which have previously been shown to possess both antioxidant and anti-inflammatory properties. The aim of the study was to ascertain if the Culinary Herbs rosemary, sage and thyme possess SODm activity, and to investigate the influence of cooking and digestion on this activity. Transition metal ion content was also determined to establish if it could likely contribute to any SODm activity detected. Findings: All extracts of uncooked (U), cooked (C) and cooked and digested (C&D) Herbs were shown to possess SODm activity, which was significantly correlated with previously determined antioxidant and anti-inflammatory activities of these Herbs. SODm activity was significantly increased following (C) and (C&D) for rosemary and sage only. The impact of (C) and (C&D) on the SODm for thyme may have been influenced by its transition metal ion content. Conclusions: SODm activity may contribute to the Herbs’ antioxidant and anti-inflammatory activities however the source and significance of this activity need to be established.

  • An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs
    Oxidative medicine and cellular longevity, 2012
    Co-Authors: Magali Chohan, Declan P. Naughton, Lucy Jones, Elizabeth I. Opara
    Abstract:

    There is little research on how cooking and digestion affect the anti-inflammatory activity of Culinary Herbs. Thus, the aim of this paper was to investigate this activity following cooking and in vitro digestion of the common Culinary Herbs, rosemary, sage, and thyme, and the relationship between their anti-inflammatory activity, polyphenol content, and antioxidant capacity. The anti-inflammatory activity of uncooked (U), cooked (C), cooked and in vitro digested (C&D), and standardised (STD, 30 mg/mL) Culinary Herbs was assessed by measuring their effect on interleukin 8 (IL-8) release from stimulated human peripheral blood lymphocytes (PBLs) and Caco-2 cells. The trolox equivalent capacity (TEAC) and estimated total phenolic content of the Herbs were also determined. There was a significant decrease in IL-8 release from PBLs stimulated with H2O2 incubated with (U), (C), (C&D), and (STD) Herbs and from Caco-2 cells stimulated with TNFα incubated with (C&D) and (STD) Herbs. PBLs pre-incubated with (C&D) Herbs prior to stimulation (H2O2 or TNFα) caused a significant inhibition in IL-8 release. The significant correlations between TEAC and estimated phenolic content and the anti-inflammatory activity suggest a possible contributory role of polyphenols to the anti-inflammatory activity of the Culinary Herbs investigated.

  • The impact of digestion and gut bioavailability, in vitro, on the polyphenolic associated activity of cooked Culinary Herbs
    2011
    Co-Authors: Magali Chohan
    Abstract:

    Culinary Herbs, the use of which has increased significantly in the last decade, are known to possess health promoting properties, which are attributed mainly to their polyphenols. However, despite the fact that such Herbs undergo some form of cooking prior to consumption, there is a paucity of data concerning the effects of cooking on their properties. Furthermore, little is known of the disposition of these polyphenols following digestion and absorption, and thus it is not known whether these Herbs have the potential to be significant contributors of dietary polyphenols at amounts used domestically. Thus the aim of this study was to investigate: the impact of cooking processes on the polyphenolic antioxidant activity (AA) of parsley, rosemary, sage and thyme; the impact of digestion in vitro on the AA of the Herbs post cooking; the role of the gut on the AA of these Herbs using the Caco-2 model of intestinal transport; and whether the AA of these Herbs, contributes to their anti-inflammatory and antimicrobial activities. Results showed that cooking significantly increased the AA of these Herbs. AA was further enhanced following in vitro digestion with rosmarinic acid identified as the predominant polyphenol. Polyphenolic activity was detected post absorption in vitro but, possibly due to the dilute nature of the samples used, individual polyphenols were not identified. Anti-inflammatory activity of the Herbs investigated was significantly associated with their AA. However, there was no association between AA and the anti-microbial activity of aqueous extracts of Herbs. Some oil extracts possessed anti-microbial activity, which was enhanced by cooking. In conclusion, this study suggests that the Culinary Herbs investigated have the potential to contribute to dietary polyphenol intake and thus their health promoting properties. However, the biological significance of this contribution in vivo is yet to be established.

  • Determination of the Antioxidant Capacity of Culinary Herbs Subjected to Various Cooking and Storage Processes Using the ABTS^*+ Radical Cation Assay
    Plant Foods for Human Nutrition, 2008
    Co-Authors: Magali Chohan, Gary Forster-wilkins, Elizabeth I. Opara
    Abstract:

    Culinary Herbs have the potential to be a significant source of antioxidants in the diet. However, many Culinary Herbs are cooked or undergo some other form of processing before they are consumed as part of a meal and such factors may affect their significance as a source of dietary antioxidants. Thus, the impact of cooking (simmering, microwaving, stewing, stir frying and grilling) and storage (vinegar maceration, cold maceration and freezing) on the antioxidant capacity of common Culinary Herbs was investigated. Extracts of cinnamon, cloves, fennel, ginger, lavender, parsley, rose, rosemary, sage and thyme were prepared pre and post cooking or storage and their antioxidant capacities determined using the Trolox equivalent antioxidant capacity assay (TEAC). Simmering, soup making and stewing significantly increased antioxidant capacity, whilst grilling and stir frying decreased it. Both freezing Herbs at −20 °C and cold maceration had preservative effects on antioxidant capacity. Herbs in cold vinegar macerations for 1 week showed a decrease in antioxidant capacity compared to the control extracts. These results indicate that the potential of Culinary Herbs to be significant contributors to dietary antioxidant intake is significantly affected by both cooking and storage.