The antimicrobial properties of chile peppers (Capsicum species) and their uses in Mayan medicine

Although spices have been important for centuries in food preparation throughout the world, patterns of spice use differ considerably among cultures and countries. What factors underlie these differences? Why are spices used at all? To investigate these questions, we quantified the frequency of use of 43 spices in the meat-based cuisines of the 36 countries for which we could locate traditional cookbooks. A total of 4578 recipes from 93 cookbooks was analysed. We also complied information on the temperature and precipitation in each country, the ranges of spice plants, and the antibacterial properties of each spice. These data were used to investigate the hypothesis that spices inhibit or kill food-spoilage microorganisms. In support of this is the fact that spice plant secondary compounds are powerful antimicrobial (i.e., antibacterial and antifungal) agents. As mean annual temperatures (an indicator of relative spoilage rates of unrefrigerated foods) increased, the proportion of recipes containing spices, number of spices per recipe, total number of spices used, and use of the most potent antibacterial spices all increased, both within and among countries. Likewise, the estimated fraction of bacterial species inhibited per recipe in each country was positively correlated with annual temperature. Several alternative hypotheses were considered--that spices provide macronutrients, disguise the taste and smell of spoiled foods, or increase perspiration and thus evaporative cooling; it also is conceivable that spice use provides no benefits. However, none of these four alternatives was well supported by our data. The proximate reason spices are used obviously is to enhance food palatability. But the ultimate reason is most likely that spices help cleanse foods of pathogens and thereby contribute to the health, longevity and reproductive success of people who find their flavors enjoyable.

Antimicrobial functions of spices: why some like it hot.

The modern antibiotic era can be said to have opened on February 12, 1941, with the first clinical trial of penicillin. Within a couple of years man had at last, after eons of adventitious searching, a truly effective and safe agent for the treatment of many systemic bacterial infections. This was shortly followed by the introduction of one after another of the major antibiotic substances which remain the mainstay of clinical therapy of infectuous diseases to this date. Intensive screening of fermentation liquors derived from various microbes, principally fungi and streptomycetes, has resulted in literature descriptions of more than 2,000 Individual antibiotics to date, and It has been estimated that more than 20,000 analogs of 6-amino- penicillante acid alone have been made by chemists working tn close collaboration with biochemists and microbiologists. Several of these substances are currently on the market.

Antimicrobial Agents from Higher Plants

Many of the spices and herbs used today have been valued for their antimicrobial effects and medicinal powers in addition to their flavor and fragrance qualities. Most of the foodborne bacterial pathogens examined were sensitive to extracts from plants such as cinnamon, clove, garlic, mustard, onion and oregano. The antimicrobial compounds in spices and herbs are mostly in the essential oil fraction. The Gram-positive bacteria were more sensitive to the antimicrobial compounds in spices than Gram-negative bacteria. The extent of sensitivity varied with the strain and environmental conditions imposed. Certain spices can have a direct effect on the rate of fermentation by stimulating acid production in starter cultures. Phenols, alcohols, aldehydes, ketones, ethers and hydrocarbons have been recognized as major antimicrobial components in spices. The antimicrobial activity and modes of actions of spices and their major antimicrobial components are reviewed.

Antimicrobial activity of spices

Broad-spectrum activity of the volatile phytoanticipin allicin in extracts of garlic (Allium sativum L.) against plant pathogenic bacteria, fungi and Oomycetes

The antimicrobial activities of the crude juices ofAllium sativum, Allium cepa, Raphanus sativus have been found to be strongly active onEscherichia coli, Pseudomonas pyocyaneus, Salmonella typhi andBacillus subtilis, while the crude juices ofCapsicum frutenscens andEruca sativa were active only onEscherichia coli, Salmonella typhi andBacillus subtilis. The crude juice ofAllium kurrat was active onEscherichia coli andBacillus subtilis. The active antibacterial substances were easily isolated by different organic solvents.

Antimicrobial activities of Allium sativum, Allium cepa, Raphanus sativus, Capsicum frutescens, Eruca sativa, Allium kurrat on bacteria

Egyptian table beet root contained in 100 g of fresh matter 1.46 g protein, 0.09 g fats, 0.88 g fibre, 0.89 g ash, 9.03 g carbohydrates, 27 mg calcium, 56 mg chloride, 0.8 mg iron, 19 I.U. vitamin A., 0.025 mg Vitamin B1, 0.049 mg vitamin B2 and 5.5 mg vitamin C. The biological assay pointed out that beet root proteins are not of high biological value. Table beet root juice exhibited antimicrobial effect on different genera and species of bacteria especially onSalmonella typhi andStaphylococcus aureus. However, when the juice was extracted with ethyl alcohol, petroleum ether of low boiling point, iso-propyl alcohol, chloroform, active substances could not be separated. This study with its interesting results demonstrates the possibility of the use of table beet root as a food plant of some therapeutic effects.

M. R. El-Sherbeeny

Papers

Antimicrobial activities of Allium sativum, Allium cepa, Raphanus sativus, Capsicum frutescens, Eruca sativa, Allium kurrat on bacteria

Antimicrobial and biological-chemical studies on egyptian table beets