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05 Oct 2012
TL;DR: Herbs, spices and their active components as natural antimicrobials in foods Effect of natural antioxidants in herbs and spices on shelf life of foods is studied.
Abstract: Herbs, spices and their active components as natural antimicrobials in foods Effect of natural antioxidants in herbs and spices on shelf life of foods Ajowan Aniseed Asafoetida Allspice Capers and caperberries Caraway Celery Chervil Fennel and fennel seed Galangal Kaffir lime leaf Lavender Lemongrass Lovage Nigella Oregano Poppy Sesame Star anise Tarragon Tamarind Other significant herbs and spices.
682 citations
TL;DR: Sesame has been known empirically as a cooking oil which is highly resistant to oxidative deterioration in comparison with other edible oils as discussed by the authors, but until recently there were no scientific studies to elucidate these interesting aspects of sesame seed and oil, but the author and members of his group initiated studies on the chemical elucidation of antioxidative principles of raw and roasted sesame seeds and oils.
Abstract: Some historical facts on and botanical descriptions of sesame are given. Some flavor studies of raw and roasted sesame seeds and oils are described. Composition and some usages are also briefly reported. Sesame has long been regarded in the Orient as a health food which increases energy and prevents aging. Sesame oil has been known empirically as a cooking oil which is highly resistant to oxidative deterioration in comparison with other edible oils. Until recently there were no scientific studies to elucidate these interesting aspects of sesame seed and oil, but the author and members of his group initiated studies on the chemical elucidation of antioxidative principles of sesame seed and oil, and extensively investigated the antiaging effect of sesame. Presence of various new antioxidative lignan phenol compounds in sesame seed and oil is described. Sesaminol has been identified as a new antioxidative principle in raw sesame salad oil. The mechanism of the superior antioxidative activity of roas...
336 citations
TL;DR: Since sesamin lowered both serum and liver cholesterol levels by inhibiting absorption and synthesis of cholesterol simultaneously, it deserves further study as a possible hypocholesterolemic agent of natural origin.
300 citations
TL;DR: A lignan compound, named sesaminol, having strong antioxidative activity was found to be formed in high concentration during the industrial bleaching process of unroasted sesame seed oil as mentioned in this paper.
Abstract: A lignan compound, P3, having strong antioxidative activity was found to be formed in high concentration during the industrial bleaching process of unroasted sesame seed oil. P3 (named sesaminol) was identical to a minor constituent previously isolated from acetone extract of sesame seed. It was shown that sesamolin in unprocessed sesame oil is the source of seaseminol, and the formation of seasaminol was confirmed by the model experiment with corn oil to which sesamolin had been added. Sesaminol was not so greatly removed by the deodorization process that follows bleaching as was sesamol, and it was shown to be at a concentration of ca. 100 mg/100g in commercial refined unroasted seed oil. The antioxidative activity of sesaminol was foughly equal to those of sesamol and γ-tocopherol by the thiocyanate method. Therefore, it seems that the antionxidative activity of refined unroasted seed oil is mainly attributed to sesaminol.
265 citations