Main chemical characteristics of common spices

Range Table - link %
Organism Plants
Reference Jessica Elizabeth T, Gassara F, Kouassi AP, Brar SK, Belkacemi K. Spice use in food: Properties and benefits. Crit Rev Food Sci Nutr. 2017 Apr 13 57(6):1078-1088. doi: 10.1080/10408398.2013.858235 p.1080 table 1PubMed ID26560460
Primary Source See refs beneath table
Comments P.1079 right column bottom paragraph to p.1080 left column 2nd paragraph: "There are many properties in spices that make them unique, such as their aroma but amongst all, their chemical characteristics allow spices to be used as preservatives in food. Due to several chemical compounds, spices present antimicrobial activity and inhibit the growth of pathogens in meat and other foods. Table 1 presents main chemical characteristics that have been identified in several common spices. The main components of all spices are mostly phenolic compounds, flavonoids, and terpenes, which are the base of the properties and uses of spices, for example, eugenol and cinnamaldehyde in clove are related to their antimicrobial and antibacterial activity. However, these compounds are not exclusive from clove, cinnamon also contain cinnamaldehyde and possess the antimicrobial activity but it also contains other chemical compounds, such as pinene which confers antioxidant activity, there are a variety of phenolic compounds which possess these properties and some of them are common among spices (primary source Chaieb et al., 2007)."
Entered by Uri M
ID 113554