Article
Chemistry, Applied
Sasha M. Dahl, Vivien Rolfe, Gemma E. Walton, Glenn R. Gibson
Summary: Culinary herbs and spices may have beneficial effects on health by acting as antioxidants, antimicrobials, and prebiotics. They can modulate gut microbiota, potentially influencing inflammation-related conditions such as obesity. However, more human studies are needed to confirm the impact of herb and spice consumption on gut microbiota and its connection to health outcomes, as current literature shows inconsistencies in conclusions.
Review
Chemistry, Medicinal
Dharmendra Kumar Maurya, Deepak Sharma
Summary: The human race is preparing for the impact of the COVID-19 pandemic, which has been further complicated by novel variants, new waves, variable mortality rate, and post-COVID complications. Despite the use of drugs, treatments, and vaccines, the number of cases and rate of transmission remain significant. Culinary spices and herbs have historically been used to reduce respiratory viral burden. Specific food items and culinary spices can enhance protective immunity and offer therapeutic benefits against the virus. This information supports the use of traditional herbs-based therapies and the adoption of herbs and spices to reduce transmission and mitigate COVID-19 symptoms.
PHYTOTHERAPY RESEARCH
(2023)
Review
Food Science & Technology
Chandana Deekshith, Markandeya Jois, Jessica Radcliffe, Jency Thomas
Summary: This article systematically reviewed literature on the effects of culinary herbs and spices on obesity in adults, finding eight herbs/spices to be beneficial in regards to obesity, with significant improvements in BMI, weight, and waist circumference.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Food Science & Technology
Angela Giorgia Potorti, Vincenzo Lo Turco, Giuseppa Di Bella
Summary: The study aimed to evaluate the concentrations of elements in samples from two districts of Algeria, finding high concentrations of certain elements in different spices. The research results suggest that while the intake of essential elements was low, the overall potential health risks associated with consumption of these foods were insignificant.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Chemistry, Multidisciplinary
Renata Biezanowska-Kopec, Ewa Piatkowska
Summary: This study compared the content of total polyphenols and antioxidant activity in fresh and freeze-dried herbs and spices, as well as commercially available spices. The results showed that fresh herbs and spices had a higher accumulation of polyphenolic compounds and antioxidant activity compared to freeze-dried ones. Among the commercially available spices, sage and cumin exhibited higher levels of polyphenols and antioxidant activity.
APPLIED SCIENCES-BASEL
(2022)
Article
Food Science & Technology
Ramesh Kumar Saini, Awraris Derbie Assefa, Young-Soo Keum
Summary: This study aimed to analyze the fatty acid composition of spices and herbs and found significant variations among different types; seed spices are rich in oleic and linoleic acids while herbs contain palmitic, stearic, oleic, linoleic, and alpha-linolenic acids; based on fat quality indices, cumin, coriander, fennel, and dill seeds are considered to have the healthiest fatty acid profiles.
Article
Chemistry, Multidisciplinary
Agnieszka Kita, Martyna Kolodziejczyk, Anna Michalska-Ciechanowska, Jessica Brzezowska, Katarzyna Wicha-Komsta, Waldemar Turski
Summary: The aim of this study was to investigate the effects of blanching and frying on the properties of yellow- and purple-fleshed potato crisps. The results showed that blanching affected fat absorption in the crisps, while temperature and time influenced the color and polyphenol content. Additionally, blanching and frying also impacted the levels of kynurenic acid and fluorescent intermediary compounds in the crisps.
APPLIED SCIENCES-BASEL
(2022)
Article
Plant Sciences
Lukasz Luczaj, Jaroslaw Dumanowski, Cecylia Marszalek, Fabio Parasecoli
Summary: This study collected data from 916 respondents from all over Poland through an online questionnaire and identified 132 single-ingredient plant or fungi species used as seasonings in contemporary Polish cuisine. The most commonly used spices, such as capsicums, black pepper, turmeric, oregano, cinnamon, marjoram, ginger, basil, thyme, and bay leaf, have been known in Poland since at least the 17-18th century. However, in recent years, certain Asian spices, mainly turmeric, cumin, and fenugreek, have become mainstream. Seasoning mixes and stock cubes have decreased in popularity due to the presence of monosodium glutamate and salt.
Article
Food Science & Technology
Nicola Cicero, Teresa Gervasi, Alessandra Durazzo, Massimo Lucarini, Antonio Macri, Vincenzo Nava, Filippo Giarratana, Roberta Tardugno, Rossella Vadala, Antonello Santini
Summary: Spices and aromatic herbs have historical significance in human nutrition, being a rich source of bioactive compounds. However, they may also pose biological hazards and contain harmful chemical substances. This study aimed to assess the compliance of various spices and herbs from a non-European country market with EU and WHO regulations through microbiological and trace mineral determination. The results showed that the tested spices were safe, meeting the legal criteria for microbiological parameters and potentially toxic substances.
Article
Food Science & Technology
Palak Daga, Ayushi Dalmia, Salony Raghunath Vaishnav, Ajay W. Tumaney
Summary: Fixed oils extracted from various spices showed diverse fatty acid and triacylglycerol composition. Phenolic compounds, tocopherols, sterols, and squalene content were determined in the oils, with hydroxybenzoic acid, trans-cinnamic acid, p-coumaric, and kaempferol being the dominant phenolic compounds. The study provides insights into the potential nutraceutical and industrial applications of these fixed oils.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Anna Winiarska-Mieczan, Karolina Jachimowicz, Malgorzata Kwiecien, Robert Krusinski, Svitlana Kislova, Lesya Sowinska, Zvenyslava Zasadna, Dmytro Yanovych
Summary: This paper examines the content of Cd and Pb in various herbs and spices popular in Polish cuisine. The results show that the intake of Cd and Pb from these products is generally within safe limits, with only a few products exceeding the acceptable levels. Consumption of these products should be carefully limited for sensitive groups.
BIOLOGICAL TRACE ELEMENT RESEARCH
(2023)
Review
Food Science & Technology
Krishnapura Srinivasan
Summary: This review summarizes the available evidence for the anti-inflammatory potential of culinary spices or their bioactives. In vitro and animal studies have confirmed the anti-inflammatory effects of spices such as turmeric, chili, ginger, cloves, black seed, and black pepper. These effects may be achieved through the inhibition of inflammatory cytokines and transcription factors. The evidence strongly recommends a diet rich in specific anti-inflammatory spices to reduce inflammation and prevent inflammation-related diseases.
FOOD REVIEWS INTERNATIONAL
(2022)
Review
Nutrition & Dietetics
Sofia Charneca, Ana Hernando, Patricia Costa-Reis, Catarina Sousa Guerreiro
Summary: Despite advances in understanding the biological mechanisms of rheumatic diseases (RDs), a significant proportion of patients still do not achieve remission with current pharmacological treatments. Therefore, patients are increasingly seeking complementary dietary interventions, including the use of herbs and spices. These natural ingredients, which have been widely used for culinary and medicinal purposes across different cultures, are now gaining interest for their bioactive molecules and potential benefits in immune-mediated diseases, including RDs. This paper aims to provide an updated review of the mechanisms through which herbs and spices may be beneficial in RDs, including modulation of gut microbiota, and summarize human studies investigating their effects in Rheumatoid Arthritis, Osteoarthritis, and Fibromyalgia.
Article
Plant Sciences
Maria Giordano, Spyridon A. Petropoulos, Marios C. Kyriacou, Giulia Graziani, Armando Zarrelli, Youssef Rouphael, Christophe El-Nakhel
Summary: Apiaceae species show potential as a nutritious and antioxidant-rich alternative for microgreens production.
Article
Food Science & Technology
Meng-Yue Zhou, Ran -Ran Xing, Ke-Han Liu, Yi-Qiang Ge, Ying Chen
Summary: This study aimed to develop a DNA barcoding method for the species identification of culinary spices. Five barcodes were evaluated to detect 19 culinary spices, but they could not definitively identify all the species. The combination of ITS2 and psbA-trnH barcodes improved the identification ability, successfully identifying all tested spices except for Cambodian cardamom. The method can be used to standardize labels on commercial culinary spices.
Article
Ophthalmology
Anna Matysik-Wozniak, Waldemar A. Turski, Monika Turska, Roman Paduch, Miroslaw Lancut, Pawel Piwowarczyk, Miroslaw Czuczwar, Robert Rejdak
Summary: Tryptophan can enhance conjunctival epithelium metabolism and increase corneal epithelium viability, with limited effects on cellular secretion. Tryptophan does not affect cellular cytoskeleton in vitro, but induces pseudopodia projection in both epithelia. It does not influence corneal re-epithelization in vivo, and is not toxic to corneal and conjunctival epithelia.
OCULAR IMMUNOLOGY AND INFLAMMATION
(2022)
Article
Agriculture, Dairy & Animal Science
Mariola Bochniarz, Roman Dabrowski, Tomasz Kocki, Przemyslaw Blaszczyk, Marek Szczubial, Piotr Brodzki, Leszek Krakowski, Waldemar A. Turski
Summary: The study investigated the concentrations of TRP, KYN, and KYNA, as well as the activity of IDO in cows with mastitis caused by Streptococcus spp. It was found that TRP levels were lower in both serum and milk of diseased cows, while IDO activity was elevated in milk. These findings could potentially serve as early markers for predicting the occurrence of mastitis in cows.
REPRODUCTION IN DOMESTIC ANIMALS
(2022)
Article
Chemistry, Multidisciplinary
Agnieszka Kita, Martyna Kolodziejczyk, Anna Michalska-Ciechanowska, Jessica Brzezowska, Katarzyna Wicha-Komsta, Waldemar Turski
Summary: The aim of this study was to investigate the effects of blanching and frying on the properties of yellow- and purple-fleshed potato crisps. The results showed that blanching affected fat absorption in the crisps, while temperature and time influenced the color and polyphenol content. Additionally, blanching and frying also impacted the levels of kynurenic acid and fluorescent intermediary compounds in the crisps.
APPLIED SCIENCES-BASEL
(2022)
Article
Ophthalmology
Anna Matysik-Wozniak, Artur Wnorowski, Waldemar A. Turski, Krzysztof Jozwiak, Robert Rejdak, Anselm Juenemann
Summary: In this study, the expression levels of KAT I, KAT II, and KAT III were found to be unaffected in FECD and KC through immunohistochemistry and gene expression data mining. This suggests that KATs do not play a role in the pathophysiology of FECD and KC.
EXPERIMENTAL EYE RESEARCH
(2022)
Article
Biochemistry & Molecular Biology
Piotr Poznanski, Joanna Giebultowicz, Justyna Durdzinska, Tomasz Kocki, Mariusz Sacharczuk, Magdalena Bujalska-Zadrozny, Anna Lesniak
Summary: The endocannabinoid system activity plays a role in pain sensitivity in mice selected for high swim-stress-induced analgesia, while microglial activation is associated with pain sensitivity in mice with low analgesia in the tonic inflammatory phase.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Review
Nutrition & Dietetics
Monika Turska, Piotr Paluszkiewicz, Waldemar A. Turski, Jolanta Parada-Turska
Summary: Kynurenic acid (KYNA), an endogenous substance produced from tryptophan, can be synthesized by gut microbiome and delivered through food. It is readily absorbed and excreted mainly in urine. While it does not penetrate the brain, recent studies have shown the potential peripheral effects of KYNA. Enriching food with KYNA may have health-promoting effects.
Review
Chemistry, Multidisciplinary
Piotr Szyk, Beata Czarczynska-Goslinska, Dariusz T. Mlynarczyk, Barbara Slusarska, Tomasz Kocki, Marta Ziegler-Borowska, Tomasz Goslinski
Summary: This article reviews the scientific progress and prospects of polymer-based nanoparticles as drug delivery systems for purines. These nanoparticles have the potential to enhance the therapeutic effects of purine derivatives by specific binding, increased drug retention and penetration, and can also reduce the toxic side effects of these drugs.
Article
Cell Biology
Marta Marszalek-Grabska, Kinga Gawel, Nataliia Kosheva, Tomasz Kocki, Waldemar A. Turski
Summary: Proper nutrition and supplementation during pregnancy and breastfeeding are crucial for offspring development. The study found that incubation with Kynurenine (KYN) during early zebrafish development affected their behavior. Additionally, injecting KYN during early pregnancy resulted in subtle differences in the neurobehavioral development of adult offspring. Further research is needed to understand the underlying mechanisms of these changes.
Article
Multidisciplinary Sciences
Bruno Pedraz-Petrozzi, Marta Marszalek-Grabska, Anna Kozub, Klaudia Szalaj, Alicja Trzpil, Anna Stachniuk, Eva Kathrin Lamade, Maria Gilles, Michael Deuschle, Waldemar A. Turski, Emilia Fornal
Summary: Tryptophan breakdown metabolites formed along the kynurenine pathway have a significant impact on pregnancy and fetal development. This study used liquid chromatography-tandem mass spectrometry to measure the levels of tryptophan, kynurenine, and kynurenic acid in various biological samples. The method showed good precision and accuracy, with significant differences in the concentrations of these substances in different maternal-fetal compartments. The findings provide insight into the role of the kynurenine pathway in fetal development and may contribute to further research in this field.
SCIENTIFIC REPORTS
(2023)
Review
Allergy
Katarzyna Chyl-Surdacka, Adam Borzecki, Jakub Latifa, Monika Turska-Kozlowska, Marianna Majchrzycka
Summary: Darier disease is a common genetic skin disorder and targeted therapies are currently unknown. Treatment guidelines are lacking and symptomatic treatment can be challenging for dermatologists. This article presents clinical characteristics and various treatment options. Topical medications are effective for mild cases with few skin lesions, while oral retinoids or doxycycline can be beneficial for extensive and persistent lesions. Surgical methods, laser therapy, and photodynamic therapy can be used for limited hypertrophic forms.
POSTEPY DERMATOLOGII I ALERGOLOGII
(2023)
Article
Biochemistry & Molecular Biology
Suniti Bhaumik, Marzena Lazarczyk, Norwin Kubick, Pavel Klimovich, Agata Gurba, Justyna Paszkiewicz, Patrycja Teodorowicz, Tomasz Kocki, Jaroslaw Olav Horbanczuk, Gina Manda, Mariusz Sacharczuk, Michel-Edwar Mickael
Summary: Regulatory T cells (Tregs) suppress conventional T cells to maintain immune system homeostasis. The exact time of Treg emergence and the appearance of Treg-mediated suppression mechanisms are still uncertain. This study used phylogenetic analysis and nonhomology-based methods to investigate the evolutionary history of Treg suppression pathways. The findings suggest that some Treg suppressor mechanisms may be homologs of ancient conserved pathways, while others seem to follow a convergent evolutionary pattern.
CURRENT ISSUES IN MOLECULAR BIOLOGY
(2023)
Article
Surgery
Andrzej B. Szczepanik, Konrad Pielacinski, Anna M. Oses-Szczepanik, Piotr Paluszkiewicz
Summary: This case report discusses the successful treatment of gastric ulcer bleeding in a patient with acquired hemophilia A (AHA) and persistent inhibitor using endoscopic methods of hemostasis and appropriate doses of recombinant activated clotting factor VIII (rFVIIa).
POLISH JOURNAL OF SURGERY
(2022)
