Spice Pvr Noida Book My Show
Elis Riebow
Historically, spices have shaped many events throughout the world. Many voyagers, including the legendary Christopher Columbus, explored the seas in search of treasured spices. These valued commodities contribute not only flavors but also serve as colorants and preservatives in a wide variety of cultures. Today, spices are increasingly revered not only for their culinary properties but also for their potential health benefits. Although the health attributes associated with spice use may arise from their antioxidant properties, their biological effects may arise from their ability to induce changes in a number of cellular processes, including those involved with drug metabolism, cell division, apoptosis, differentiation, and immunocompetence.
Spices may be a key to determining the balance between pro- and anticancer factors that regulate risk and tumor behavior (Figure 17.2). About 75% of U.S. households use dietary approaches to reduce their risk of diseases, including cancer (Sloan 2005). Americans between the ages of 36 and 55 are increasingly interested in adopting healthy eating behaviors and are gravitating toward ethnic cuisines based on perceived health benefits (Uhl 2000). Many of these ethnic foods are loaded with unique and flavorful spices; however, while dietary guidelines in several countries tend to support the incorporation of spices into diets, quantifiable recommendations for specific amounts have not yet been forthcoming (Tapsell et al. 2006).
More than 180 spice-derived compounds have been identified and explored for their health benefits (Aggarwal et al. 2008). It is beyond the scope of this chapter to deal with all herbs and spices that may influence the risk of cancer and tumor behavior. Therefore, a decision was made to review those with some of the more impressive biological responses reported in the literature, and a conscious effort was made to provide information about the amount of spices needed to bring about a response and thus their physiological relevance. When possible, recent reviews are included to provide readers with additional insights into the biological response(s) to specific spices and to prevent duplication of the scientific literature. Because there is a separate chapter devoted to curcumin (a bioactive component in turmeric) in this book and there are also several excellent reviews published about curcumin (Patel and Majumdar 2009; Aggarwal 2010; Bar-Sela, Epelbaum, and Schaffer 2010; Epstein, Sanderson, and Macdonald 2010), turmeric is not discussed in this chapter.
Billing and Sherman (1998) reported that allspice was as effective as garlic and onions in suppressing microbial growth. The significance of its antimicrobial properties was recently highlighted by evidence that allspice and eugenol were effective in lowering the virulence of Escherichia coli O157:H7 (Takemasa et al. 2009). Nevertheless, there are concerns that allspice oil can be toxic and promote inflammation, nausea, and vomiting when consumed in excess.
The anticancer properties of allspice may be in part due to its ability to influence cytochrome P450 (CYP) activity and thereby influence carcinogen bioactivation. Kluth et al. (2007) cultured human liver carcinoma cells and human colon adenocarcinoma cells and studied the ability of the spice extract to activate mechanisms related to phase I detoxification enzymes. The allspice extract (3 mg/mL in dimethyl sulfoxide) did not activate pregnane X receptor (PXR) directly but did strongly activate the CYP3A4 promoter. Thus, the activation of transcription factors to bind to response elements seems like a plausible mechanism by which allspice, and potentially eugenol, function. There is specificity in the response to allspice and eugenol because gastrointestinal glutathione peroxidase (GPx), a phase II enzyme linked to removal of reactive oxygen species (ROS), was not influenced by allspice or eugenol (Kluth et al. 2007).
Inflammation is linked to increased risk of cancer (Dinarello 2010) and appears to be influenced by allspice consumption. Although controlled clinical interventions are not available, evidence in rodents suggests potency (Al-Rehaily et al. 2002). Providing an oral allspice suspension (500 mg/kg body weight) significantly inhibited carrageenan-induced paw edema and cotton pellet granuloma in rats. It also suppressed acetic acid-induced writhing and tail flick reaction time and decreased yeast-induced hyperpyrexia in mice. Interestingly, the suspension also appeared to have antiulcer and cytoprotective activity in rats by protecting gastric mucosa against indomethacin and various necrotizing agents, including 80% ethanol, 0.2 M sodium hydroxide (NaOH), and 25% sodium chloride (NaCl), suggesting that it might also have an impact on cyclooxygenase (COX) activity. It remains unclear what molecular target alteration(s) account for this response.
The essential oil of basil possesses antimicrobial properties (Wannissorn et al. 2005). Moghaddam, Karamoddin, and Ramezani (2009) investigated the effect of basil on Helicobacter pylori and found that methanol, butanol, and n-hexane fractions of basil demonstrated antagonistic activity against the bacteria (MIC = 39-117 μg/disk). While not as potent as amoxicillin, its effectiveness raises possibilities of using individual or multiple spices as potent antimicrobials, especially in areas where commercial antibiotics are in limited supply (Moghaddam, Karamoddin, and Ramezani 2009).
The anticancer properties of basil may also relate to its ability to influence viral infections. Individuals with hepatitis B are recognized to be at increased risk for hepatocellular carcinoma (Fung, Lai, and Yuen 2009; Ishikawa 2010). Chiang et al. (2005) evaluated the antiviral activities of basil extract and selected basil constituents in a human skin basal cell carcinoma cell line (BCC-1/ KMC) and a cell line derived from hepatoblastoma HepG2 cells (2.2.15) against several viruses, including hepatitis B. Impressively, Chiang et al. (2005) found that the aqueous extract of basil, along with apigenin and ursolic acid, displayed greater anti-hepatitis B activity than two commercially available drugs, glycyrrhizin and lamivudine (3TC). Overall, these studies raise intriguing questions about the merits of using commercially available spices to retard viruses and potentially cancer. Undeniably, much more information is needed to clarify the amounts and durations needed to bring about a desired viral response and the mechanism by which a response occurs.
It should be noted that there are concerns about excess basil exposure. Estragole, a suspect procarcinogen/mutagenic found in basil, raises questions about the balance between benefits and risks with the use of this and other spices (Muller et al. 1994). Now, the majority of evidence points to the antimutagenic effects of basil outweighing the potential adverse effects associated with estragole-induced cell damage (Jeurissen et al. 2008).
Caraway may also influence carcinogen activation by its ability to modify carcinogen bioactivation. Polycyclic aromatic hydrocarbons and halogenated aromatic compounds such as 2,3,7,8-tetrodibenzo-p-dioxin (TCDD) are bioactivated by the xenobiotic-metabolizing CYP genes to form reactive metabolites that bind to DNA. Naderi-Kalali et al. (2005) reported that caraway extracts were effective in inhibiting the induction of CYP1A1 and CYP1A1-related RNA in rat hepatoma (H4IIE) cells. Caraway extracts >0.13 μM significantly inhibited CYP1A1 induction, as measured by the 2,3,7-ethoxyresorufin O-deethylase assay, with roughly a tenfold suppression in enzyme activity observed at concentrations of 1.3 and 13 μM, inhibiting TCDD-dependent induction by 50%-90%, depending on the solvent used (Naderi-Kalali et al. 2005). Overall, changes in both phase I and II enzymes are consistent with the ability of caraway and its active constituent to lower chemically induced cancers. The importance of caraway and its isolated components in drug detoxification mechanisms in humans remains largely unexplored.
The ability of cardamom to inhibit chemical carcinogenesis was shown by Banerjee et al. (1994), who observed cardamom oil feeding (10 μL daily for 2 weeks) caused a significant decrease in liver CYP content in Swiss albino mice (p < .05). A 30% increase in GST activity (p < .05) and sulfhydryl levels (p < .05) in the liver also accompanied the cardamom oil treatment. These observations suggest that intake of cardamom oil affects the enzymes associated with xenobiotic metabolism and may therefore have benefits as a deterrent to cancer (Banerjee et al. 1994). Cardamom has also been demonstrated to decrease azoxymethane-induced colon carcinogenesis by virtue of its anti-inflammatory, antiproliferative, and proapoptotic activities. Providing aqueous cardamom suspensions can enhance detoxifying enzyme (GST activity) and decrease lipid peroxidation (Bhattacharjee, Rana, and Sengupta 2007).
Recently, cardamom aqueous extracts (1, 10, 50, and 100 mg/mL) were reported to significantly enhance splenocyte proliferation in a dose-dependent manner, especially when combined with black pepper (Majdalawieh and Carr 2010). While the effects of cardamom and black pepper were the opposite on T helper-1 and -2 cytokine release by splenocytes, the presence of both spices significantly enhanced the cytotoxic activity of natural killer cells against YAC-1 lymphoma cells. These findings provide evidence that cardamom may have anticancer benefits by modifying immunocompetence.
Cinnamon is a spice obtained from the bark of an evergreen tree belonging to the Lauraceae family. Major constituents in cinnamon include cinnamaldehyde, eugenol, terpinene, α-pinene, carvacrol, linalool, safrole, benzyl benzoate, and coumarin (Tabak, Armon, and Neeman 1999). Cinnamon is widely used in traditional Chinese medicine. Several studies have examined its antioxidant properties. When inbred male albino Wistar rats were fed a high-fat diet with 10% cinnamon bark powder (Cinnamomum verum) for 90 days, oxidative stress was substantially decreased, as evident by a reduction in TBARS, a biomarker of free radical production (Dhuley 1999). Providing rats with cinnamon bark powder significantly increased several antioxidant-related enzymes, including catalase, superoxide dismutase, and GST in both liver and heart tissue, compared to controls. Glucose-6-phosphate dehydrogenase and GPx were also significantly increased (p < .05) in rats fed with cinnamon bark powder. These enzymes help maintain GSH levels, essential for cellular integrity and protection against oxidative damage from free radicals (Dhuley 1999).
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