Antioxidant allspice

In the year 1952, Chipault et al. mentioned that rosemary and sage have the best antioxidant activities, followed by oregano, thyme, clove, allspice and black pepper [28], By using the CO2 extraction the camosolic acid, the most effective substance in this respect, can be enriched to high concentrations. 

Allspice oleoresin gave a positive result in the DNA-repair test but not in the Ames Salmonella reversion assay or the Bacillus subtilis rec assay (Sekizawa and Shibamoto 1982). Antimutagenicity via antioxidant activity of allspice was observed in the DPPH radical reduction assay and lipid peroxidation inhibition testing (Ramos et al. 2003). 

Eugenol, the major component of both allspice berry and leaf oils, has local antiseptic and anesthetic properties. It is considered anticonvulsant, antimitotic, antioxidant, and spasmolytic. Eugenol has shown central nervous system a depressant activity and inhibits prostaglandin synthesis in human colonic muscoa (harbourne and BAXTER). Oral administration of an aqueous suspension of allspice to rats and mice produced anti-inflammatory, antipyretic. 

Others. Solvent extracts of allspice have shown potent in vitro antioxidant activity and antimutagenic activity/ Radical scavenging activity was found from various constituents of the berries including gallic acid, galloylglu-cosides, phenylpropanoids, eugenol, and vanillin. A fluid extract of the berries has shown in vitro antibacterial and antifungal activities. ... 

Others. Along with clove, allspice, and ginger, black pepper has been reported to have antioxidant properties and can be a potential source of natural antioxidants. ... 

Extracts and leaves of rosemary and sage have the most effective antioxidant activities, but some are recognized in oregano, clove, thyme, pepper, and allspice. Supercritical CO2 extraction enables enrichment of camosolicacidfromrosemaryup to concentrations of 25 wt%-30 wt%. Figure 8.12 shows that nearly exhaustive extraction of carnosolic acid is possible at elevated pressures. Stability tests on lard (based on peroxide numbers) demonstrated that CO2 extracts had higher lifetimes compared to BHA (butylhydroxyanisole), up to about 2.5 times higher in case of 700 bar extracts. 

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