Rosemary, and Turmeric

Several spices possess antioxidative properties — a turmeric extract (curcuminoid), a hexane extract of rosemary, and the a-tocopherol-supplemented capsicum pigment exhibit their antioxidative effects in vivo by dietary supplementation. Turmeric extract has demonstrated the ability to reduce liver triacylglycerol deposition as well as cholesterol. 

Although many in vitro studies on the antioxidative property of food constituents have been reported, little is known about the biological functions of dietary antioxidants in vivo, except for several well-known antioxidants such as tocopherols, (i-carotene, and ascorbic acid. Because the bioavailability of food constituents is limited by their digestibility and metabolic fate, an oral administration trial of a dietary antioxidant is favored to evaluate its biological function. 

Asai et al. (1999) determined that phospholipid hydroperoxides (PLOOH) are key products for oxidative injury in membranous phospholipid layers in the plasma, red blood cells (RBC), and liver of mice. The formation and accumulation of PLOOH have been confirmed in several cellular disorders, various diseases, and in aging. A lower PLOOH level was found in RBC of the spice-extract-fed mice (65 to 74% of the nonsupplemented control mice). The liver lipid peroxidizability induced with Fe2+/ascorbic acid was effectively suppressed in mice by dietary supplementation with the turmeric and capsicum extracts. Although no difference in the plasma lipids was observed, the liver triacylglycerol concentration of the turmeric-extract-fed mice was markedly reduced to half of the level in the control mice. These findings suggest that these spice extracts could act antioxidatively in vivo by food supplementation, and that the turmeric extract has the ability to prevent the deposition of triacylglycerols in the liver. 

Liu and Ng (2000) studied the antioxidative and superoxide- and hydroxyl-radical-scavenging activities and pro-oxidant effect of 12 selected medicinal herbs. The aqueous extracts of Coplis 

Carotenoids, a class of yellow to deep-red pigments present in many commonly eaten fruits and vegetables, have been hypothesized to play a role in the prevention of chronic diseases such as cancer and heart disease. Most research to date has focused on the relationship between P-carotene and lung cancer. Lung cancer is one of the most common cancers in the U.S., and P-carotene was initially the most thoroughly studied carotenoid because of its role as a vitamin A precursor (Cooper et al., 1999). 

---

In Chapter 18, Ebadi discusses the antioxidative properties of the spices capsicum, rosemary, and turmeric, along with the well-known antioxidants that are the tocopherols (vitamin E), P-carotene, and ascorbic add (vitamin C), with the observation that anticancer properties exist. 

---