Spices overview

The beginning of the book concentrates on the basics of computer simulation of electronic circuits. A brief overview of four popular SPICE programs is provided along with their basic differences. 

Due to its unique characteristics and physicochemical properties such as being less toxic, nonflammable, and having the extraction power tuned by temperamre and pressure, SC CO2 can be used as a green solvent for extraction of substances especially from solid or liquid substrates. Such extraction has been carried out on commercial scale for more than two decades and applications like decaffeination of coffee beans and black tea leaves and hops extraction are involved in large-scale processes [17]. Other extractions such as extraction of flavors, spices, and essential oils from plant materials are under investigation. An overview of published data for different materials is given in the review of Marr and Gamse [18]. 

An area of considerable mleresi and the focus of many research projects is the antioxidant properties of spices. As was mentioned earlier, one of the earliest uses of spices was to help preserve foods. Little was understood at that time about the mode of action of the spices. It was simply known that they would help maintain the quality of the food to be stored. The area of antioxidant properties of spices is important for preserving the quality of foods but may also provide beneflcial health effects for people consuming the spices. This area will be covered in much more detail in an overview of the antioxidant properties of spices that is presented later in this book in the chapter by Madsen et a). One spice component in particular that lias received attention is curcumin. SeveraJ chapters address the eifectiveness of curcumin and possible ways to synthesize new curcuminoids. The investigators have looked at the various ways in which the compounds may be effective as an antioxidant in different sterns. This is an area that wifi continue to receive attention in the lesearch community as people continue to look for the specific health benefits that certain foods may offer. Spices will remain important for the flavor that they impart to foods and may also gain significance for other benefits they have to offer... 

Bhattachaijee, S. and Sengupta, A. 2009. Spices in cancer prevention an overview. Internet J Nutr Wellness. Retrieved March 04, 2014, from http //connection.ebscohost.eom/c/articles/ 36961849/spices-cancer-prevention-overview... 

Bhattacharjee, S. 2009. Spices in cancer prevention an overview. Internet J Nutr Wellness, (7), 1-20. 

The use of antioxidants dates back to ancient times, when herbs and spices were used in food preservation. A number of plant food materials have antioxidant properties. Particularly effective plants are rosemary and sage, but oregano, thyme, cloves, turmeric, oatmeal and other materials are also effective. Natural antioxidants (mainly derived from plant extracts) often have limited use, because they may resemble the odour of the plant or may have a bitter taste. An overview of natural antioxidants occurring in significant food materials is given in Table 10.20. The issue of natural and synthetic antioxidants approved in the EU as food additives is addressed in Section 11.2.2. 

Herbs and spices are botanically heterogeneous but with major contributions from the Apiaceae and Lamiaceae. These commodities are also phytochemically complex and variable geographically within a species or taxon and only a brief overview is possible here, focusing on those commodities most commonly used in Europe. Frequently herbs and spices contain phyto chemicals not found in other foodstuffs and may sometimes resemble herbal medicines. However, the quantity consumed in food suggests that any pharmacological effects will be limited, although often only qualitative composition data are available. 

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