Date:   2/8/2006 9:15:57 PM ( 18 y ago)
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URL:   https://www.curezone.org/forums/fm.asp?i=271600

if you like spice remedies

Inhibitory Effects of Spices and Herbs* Aspergillus

Spice /

Garlic

cereus

Onion

Cinnamon

Cloves

Mustard

Allspice

Oregano

Rosemary

Bay

Sage

Thyme



Antimicrobial Components of Spices and Herbs*
Spice / Herb Proximate Essential Oil Content (%) Antimicrobial Component(s)
Garlic 0.3 - 0.5 Allicin
Mustard 0.5 - 1.0 Allyl isothiocyanate
Cinnamon 0.5 - 2.0 Cinnamaldehyde, Eugenol
Cloves 16 - 18 Eugenol
Sage 0.7 - 2.0 Thymol, Eugenol
Oregano 0.8 - 0.9 Thymol, Carvacrol



Allicin and allyl isothocyanate are sulfur-containing compounds. Allicin, isolated from garlic oil, inhibits the growth of both gram-negative and gram-positive bacteria. Sulfur-containing compounds are also present in onions, leeks, and chives.

Eugenol, carvacrol, and thymol are phenol compounds and, as Table 3 indicates, are found in cinnamon, cloves, sage, and oregano. The essential oil fraction is particularly high in cloves, and eugenol comprises 95% of the fraction. The presence of these compounds in cinnamon and cloves, when added to bakery items, function as mold inhibitors in addition to adding flavor and aroma to baked products. Paster et al. (14) have shown that essential oils of oregano and thyme (which contain carvacrol and thymol) are effective as fumigants against fungi on stored grain. These investigators have proposed using them as an alternative to chemicals for preseving stored grains.


Antioxidant Action

Spice extractives, such as oleoresin of rosemary, can provide inhibition of oxidative rancidity and retard the development of "warmed-over" flavor in some products. Thus, some spices not only provide flavor and aroma to food and retard microbial growth, but are also beneficial in prevention of some off-flavor development. These attributes are useful in the development of snack foods and meat products
 

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