Indian Cuisine: A Historical and Culinary Exploration of Flavours and Spices | Chapter 3 | Current Progress in Arts and Social Studies Research Vol. 9

The objective of this study is to provide a socio-historical analysis of the development of Indian food. The inquiry, which is based on the detailed examination of several records, focuses on four historical periods, each of which had a notable and enduring influence on Indian food. India’s cuisine is renowned worldwide for its flavor and scent, which together with its distinct color and excellent taste make it a perfect combination that can only be found in India. Enhancing the dish’s taste is the main purpose of spices in Indian cuisine. A significant part of certain home treatments involves the use of spices. Each and every spice that goes into preparing a curry has a preservative. Spices have long been recognized for their medicinal properties.  They may be used whole or in little amounts in a variety of foods, such as pulao or biryani, to improve their flavor and scent. Today’s world uses a variety of innovative ways, which has led to the availability of powdered forms of wet spices like onion, garlic, and ginger. Throughout human history, spices have been intimately associated with magic, prevention, and health. Arabia, Egypt, and China were major destinations for India’s exports of spices. Indian cuisine has a diverse role in the world in exploring food flavors

 

Author (s) Details

Satheesh Kumar G
Seven Hills College of Pharmacy (Autonomous), Tirupati, Andhra Pradesh-517561, India.

 

Soniya C
Seven Hills College of Pharmacy (Autonomous), Tirupati, Andhra Pradesh-517561, India.

 

Rishwik K
Seven Hills College of Pharmacy (Autonomous), Tirupati, Andhra Pradesh-517561, India.

Vishnu Priya T
Seven Hills College of Pharmacy (Autonomous), Tirupati, Andhra Pradesh-517561, India.

Mohammad Ashraf C
Seven Hills College of Pharmacy (Autonomous), Tirupati, Andhra Pradesh-517561, India.

 

Thahir R
Seven Hills College of Pharmacy (Autonomous), Tirupati, Andhra Pradesh-517561, India.

 

Please see the book here:- https://doi.org/10.9734/bpi/cpassr/v9/3731

Role of Indian Spices and Biotherapeutics in Managing Chronic Disease| Chapter 4 | Recent Updates in Disease and Health Research Vol. 4

The acceleration in the rate of chronic disease that involves insulin resistance has become of concern in various countries. The rate of most prevalent chronic diseases involve metabolic syndrome and non-alcoholic fatty liver disease (NAFLD) which is closely associated with diabetes and neurodegenerative diseases. The primary aim of the study is to review the role of Indian spices and biotherapeutics in health and chronic disease. Databases searched for medical literature in this study include Pubmed database, Medline database, Research Gate Researcher Network, Mendeley Research Network and Academia.edu. Biotherapeutics and nutritional biotherapy have become important to reverse these global diseases. Drug biotherapeutics are essential to stabilize chronic disease with dietary interventions and fat consumption that determine biotherapeutics important to the treatment of endocrine and metabolic diseases. Biotherapeutics that involves Indian spice therapy requires assessment with relevance to insulin therapy, immunotherapy, antimicrobial therapy and drug therapeutics. Combined insulin therapy and Indian spice therapy regulate human insulin biological activity with relevance to the prevention of uncontrolled intracellular glucose levels and mitochondrial apoptosis. Biotherapeutics with nutritional biotherapy that involves the use of various nutrients such as magnesium and phosphatidylinositol (gm/day) is essential to insulin therapy. Factors such as stress, core body temperature and food quality influence biotherapeutics and Indian spice therapy with delayed spice clearance associated with mitochondrial dysfunction (cell apoptosis) and altered drug/caffeine therapy with relevance to the global diabetes pandemic. Monitoring of long-term Indian spice therapy may be required in future clinical trials in men with relevance to safety compared to diabetic individuals with insulin therapy and without Indian spice therapy.

Author(s) Details:

Ian James Martins,
Centre of Excellence in Alzheimer’s Disease Research and Care, Sarich Neuroscience Research Institute, Edith Cowan University, Nedlands, Australia, School of Psychiatry and Clinical Neurosciences, The University of Western Australia, Nedlands, Australia, McCusker Alzheimer’s Research Foundation, Hollywood Medical Centre, Nedlands, Australia and School of Medical and Health Sciences, Edith Cowan University, Nedlands, Australia.

Please see the link here: https://stm.bookpi.org/RUDHR-V4/article/view/13755

Inhibitory Effect of Burmannic Acid for Proliferation and Oxidative Stress Induce Responses of Oral Cancer Cells | Chapter 10 | New Advances in Medicine and Medical Science Vol. 3

 The present inquiry evaluated the antiproliferation effects of C. burmannii-derive BURA on oral malignancy cells for the first time. Oral tumor cell lines came from gin-gival, tongue, and buccal covering layer tissues (Ca9-22, CAL 27, and OC-2) were selected for testing the natural response to BURA. Oxidative stress in spoken disease is related to added systemic ailments in the body such as periodontitis, cardiovascular, pancreatic, stomachic, and liver diseases. In the review, we discuss the various pathways that intervene oxidative cellular damage. In terms of machine, BURA per- turbed cell phase distribution, upregulated mitochondrial superoxide, induced mitochondrial depo- larization, prompted γ H2AX and 8-hydroxy-2-deoxyguanosine DNA damage, and induced apop- tosis and caspase 3/8/9 incitement in oral cancer containers. N-acetylcysteine treatment confirmed oxidative stress as a key determinant in promoting antiproliferation, apoptosis, and DNA damage in spoken cancer cells.  The study showed that BURA generates oxidative stress and causes apoptosis and DNA damage that prevents oral cancer container proliferation.

Author(s) Details:

Su-Ling Liu,
Experimental Forest College of Bioresources and Agriculture, National Taiwan University, Zhushan Township, Nantou County-55750, Taiwan.

Kun-Han Yang,
Graduate Institute of Natural Products, Kaohsiung Medical University, Kaohsiung-80708, Taiwan.

Che-Wei Yang,
Graduate Institute of Natural Products, Kaohsiung Medical University, Kaohsiung-80708, Taiwan.

Min-Yu Lee,
Department of Biomedical Science and Environmental Biology, College of Life Science, Kaohsiung Medical University, Kaohsiung-80708, Taiwan.

Ya-Ting Chuang,
Department of Biomedical Science and Environmental Biology, College of Life Science, Kaohsiung Medical University, Kaohsiung-80708, Taiwan.

Yan-Ning Chen,
Department of Biomedical Science and Environmental Biology, College of Life Science, Kaohsiung Medical University, Kaohsiung-80708, Taiwan.

Chung-Yi Chen,
School of Medical and Health Sciences, Fooyin University, Kaohsiung-83102, Taiwan.

Please see the link here: https://stm.bookpi.org/NAMMS-V3/article/view/10778

Integrated Study for the Shelf-life Evaluation in Food: Use of Spices, Herbs, and Bio-packaging | Chapter 3 | Emerging Challenges in Agriculture and Food Science Vol. 7

 The food industry has recently put environmental concerns at the centre of its main strategies. Food companies concentrated on the potential use of spices and herbs as natural additives to extend the product shelf-life in order to satisfy consumers' demands about the quality and safety of foodstuffs. Indeed, cutting-edge and/or practical packaging methods have been created in order to better preserve food quality and safety, therefore minimising environmental effects on natural resources. Therefore, scientific study on primary food packaging concentrated on the potential application of bio-packaging to both extend shelf-life and lessen the "harmful" effects on land and marine ecosystems. This study sought to evaluate the use of spices, herbs, and bio-packaging as novel preservation techniques to increase the shelf-life of food and provide a "eco-friendly" solution through an analysis of the scientific literature. These studies on the use of herbs, spices, and bio-packaging could offer fresh approaches to food preservation while minimising its negative effects on the economy, the environment, and society.

Author(s) Details:

Giuliana Vinci,
Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161, Rome, Italy.

Lucia Maddaloni,
Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161, Rome, Italy.

Sabrina A. Prencipe,
Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161, Rome, Italy.

Alessandro Bernardo,
Department of Management, Sapienza University of Rome, Via del Castro Laurenziano 9, 00161, Rome, Italy.

Please see the link here: https://stm.bookpi.org/ECAFS-V7/article/view/8315

Characterization of Some Selected Egyptian Cultivars of Spices and Herbs Commonly Exported in Abroad | Chapter 2 | Current Research in Agricultural and Food Science Vol. 3

 The present study highlighted some of the chemical, nutritional, microbiological and essential oil characteristics of traditional Egyptian cumin (Cuminum cyminum) and coriander (Coriandum sativum) spice seed cultivars and of whole basil herb (Ocimum basilicum) collected as ready for export from various Egyptian export centres. Cumin and coriander seed spices have already been prepared in dry seed form at the same place of procurement as typically practised in Egypt to prepare dry spices for export abroad. The humidity values observed for dry seeds of cumin (7.4 percent) and coriander (6.4 percent) as well as total acid-insoluble ash and ash (7.7 percent and 0.74 percent in cumin, but 5.3 percent and 0.55 percent in coriander, respectively) were lower than the Egyptian Specification Requirements (ES) and International Standards Organization (ISO) maximum limits for cumin and 0.55 percent Analysis of essential minerals in herbs and seed spices has shown that they are abundant in K, Ca, Na, Fe and Zn. The overall bacterial count was low in the cumin and coriander seeds as well as the whole fresh basil herb. For cumin and coriander seeds, the microbiological load was found to be lower in all tested seed spices and herbs than those suggested by the ES and ISO. Hydro-distilled essential oils (EOs) yields were the largest in cumin seeds (3,762 percent), whereas coriander and basil herbs both had lower numbers (0.285 percent and 0.686 percent , respectively). The content of EOs was found to be higher than the maximum limits for cumin (1.5 percent - 2.5 percent on a dry weight basis), but within the limits for cumin (0.1 percent - 0.5 percent on a dry weight basis) for cumin and coriander seed oils, as shown by the ES and ISO. The presence of 41, 35 and 47 compounds, respectively, was indicated by gas chromatography of extracted EOs from cumin and coriander seeds as well as basil herbs, where cuminaldehyde was the main component in cumin volatiles, but linalool was present in volatiles from both coriander seeds and basil herbs. The results showed that the major compounds in EOs in cumin seeds grown in Egypt are compatible with the findings of various investigators from different parts of the globe. In the EOs of the three tested Egyptian spices and herbs, volatile oil components were categorised into groups based on the relative region ( percent ). The percentage of main and other major components in EOs from cumin and coriander seed cultivars was within the ES and ISO ranges for both cumin seed oils (cuminaldehyde 15% to 46%) and coriander seed oils (linalool between 65 percent - 78 percent ). No Egyptian Specification Specifications have yet been developed for fresh basil herbs and Linalool-chemotype basil oil, but only for methylchavicol-chemotype basil oil.

Author (s) Details

Professor Dr. Ahmad H. El-Ghorab
College of Science, Chemistry Department, JOUF University, Kingdom Saudi Arabia and Department of Chemistry of Flavour and Aroma, National Research Center, Cairo, Egypt.

Prof. Dr. Mustafa M. El-Gharabli
Department of Food Science, Faculty of Agriculture, Benha University, Moshtohor, Egypt.

Shimaa A. Moawad
Department of Chemistry of Flavour and Aroma, National Research Center, Cairo, Egypt.

Mahmoud Hassan
Department of Food Science, Faculty of Agriculture, Benha University, Moshtohor, Egypt.

Hassan Nour-Eldin
Department of Food Science, Faculty of Agriculture, Benha University, Moshtohor, Egypt.

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