Читать книгу Food Chemistry - Группа авторов - Страница 92

They are the additives from plant origin. They are added in food and drinks to improve the taste and aromatic fragrance. They are obtained from different parts of the plant like root, leaves, flower, bud, fruits, seeds, and whole plants. A list of some common spices along with their bioactive compounds are presented in Table 2.6. They also add phytonutrients, essential oil, antioxidants, vitamin, and minerals to the food where it is applied [20].

Table 2.6 List of some common spices and their bioactive compounds [21].

Spice	Bioactive compound	Benefits
Black pepper	Piperine, piperidines, and pyrrolidines	When applied in meat products, it decreases lipid peroxidation.
Paprika	Capsaicin	It reduces inflammation and stimulate digestion.
Turmeric	Curcumin, curcuminoid	It reduces join pain and stomach pain.
Ginger	Gingerol, shogaols, paradols	It has anti-blood clotting activity, stimulates digestion, and reduces bacterial and fungal infection.
Cardamom	Eucalyptol, limonene, cineole, and α-terpinyl acetates	It has anti-microbial properties and can improve cardiovascular health.
Vanilla	Vanillin	It has antioxidant and antimicrobial property.
Black cumin	Thymoquinone, dithymoquinone, and thymohydroquinone	It has anti-microbial properties.
Clove	Eugenol	It has antioxidant and antimicrobial property.
Cinnamon	Trans-cinnamaldehyde, eugenol, and linalool	It has antioxidant and antimicrobial property.