Re: Indian spices = Auto-baby aspirin?; Better than Western Vegetarians?

[Guest guest]

Hi Pct:

It would be interesting to know which spices it was that were

responsible for the salicylic acid in the bloodstream.

Rodney.

--- In , " pct35768 " <pct35768@...>

wrote:

>

>

> Interesting study with humans.

>

> Spices used in southern India put some salicylic acid in the

> bloodstream. Compared to your " garden-variety " (pun-intended)

Western

> vegetarian, the spice group had more salicylates.

>

> You could start a debate [:-B] about whether or not this is

> " universally good " , but, I just thought it was interesting........

>

> =-=-=-=-=-=-=-=-=-

>

> Click Here!

> <http://pubs.acs.org/cgi-

bin/abstract.cgi/jafcau/asap/abs/jf058158w.html\

> >

>

> =-=-=-=-=-=-=-=-=-=

>

> " This work was done to determine the salicylate content of a

variety of

> commonly used spices and to assess whether this potential dietary

source

> of salicylate was bioavailable. Spices, Indian cooked dishes, and

blood

> and urine samples taken after ingestion of a test meal were

investigated

> for their salicylate content using high-performance liquid

> chromatography with electrochemical detection. The serum salicylic

acid

> concentrations in samples from villagers in southern India were also

> measured and have been compared with typical European values.

Salicylic

> acid was determined in all spices (up to 1.5 wt %) and cooked

dishes.

> The salicylate content of blood and urine was shown to increase

> following consumption of the meal, indicating that this dietary

source

> of salicylic acid was bioavailable. Salicylic acid levels in the

serum

> from rural Indians were significantly (median almost 3-fold) higher

than

> values previously measured in Western vegetarians. Chemoprotective

> aspirin is rapidly hydrolyzed to salicylic acid, and this

phytochemical

> may contribute to the low cancer incidence in rural India. "

>

[Guest guest]

Hi Pct:

It would be interesting to know which spices it was that were

responsible for the salicylic acid in the bloodstream.

Rodney.

--- In , " pct35768 " <pct35768@...>

wrote:

>

>

> Interesting study with humans.

>

> Spices used in southern India put some salicylic acid in the

> bloodstream. Compared to your " garden-variety " (pun-intended)

Western

> vegetarian, the spice group had more salicylates.

>

> You could start a debate [:-B] about whether or not this is

> " universally good " , but, I just thought it was interesting........

>

> =-=-=-=-=-=-=-=-=-

>

> Click Here!

> <http://pubs.acs.org/cgi-

bin/abstract.cgi/jafcau/asap/abs/jf058158w.html\

> >

>

> =-=-=-=-=-=-=-=-=-=

>

> " This work was done to determine the salicylate content of a

variety of

> commonly used spices and to assess whether this potential dietary

source

> of salicylate was bioavailable. Spices, Indian cooked dishes, and

blood

> and urine samples taken after ingestion of a test meal were

investigated

> for their salicylate content using high-performance liquid

> chromatography with electrochemical detection. The serum salicylic

acid

> concentrations in samples from villagers in southern India were also

> measured and have been compared with typical European values.

Salicylic

> acid was determined in all spices (up to 1.5 wt %) and cooked

dishes.

> The salicylate content of blood and urine was shown to increase

> following consumption of the meal, indicating that this dietary

source

> of salicylic acid was bioavailable. Salicylic acid levels in the

serum

> from rural Indians were significantly (median almost 3-fold) higher

than

> values previously measured in Western vegetarians. Chemoprotective

> aspirin is rapidly hydrolyzed to salicylic acid, and this

phytochemical

> may contribute to the low cancer incidence in rural India. "

>

[Guest guest]

duke's

Species Part Quantity Reference

Glycyrrhiza glabra L. -- Common Licorice, Licorice, Licorice-Root, Smooth Licorice Root 567 ppm DUKE1992A

Arachis hypogaea L. -- Groundnut, Peanut Seed 18 ppm DUKE1992A

Triticum aestivum L. -- Wheat Seed 4 ppm DUKE1992A

Artemisia dracunculus L. -- Tarragon Leaf 3 ppm DUKE1992A

Plantago major L. -- Common Plantain Plant 1 ppm DUKE1992A

Calendula officinalis L. -- Calendula, Pot-Marigold Plant

Looking at

http://www.ars-grin.gov/cgi-bin/duke/highchem.pl

There's a long list of stuff with it.

salicylic acid inhibits in the arachidonic acid pathway.

Regards

[ ] Re: Indian spices = "Auto-baby aspirin"?; Better than "Western Vegetarians"?

Hi Pct:It would be interesting to know which spices it was that were responsible for the salicylic acid in the bloodstream.Rodney.>> > Interesting study with humans.> > Spices used in southern India put some salicylic acid in the> bloodstream. Compared to your "garden-variety" (pun-intended) Western> vegetarian, the spice group had more salicylates.> > You could start a debate [:-B] about whether or not this is> "universally good", but, I just thought it was interesting........> > =-=-=-=-=-=-=-=-=-> > Click Here!> <http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/asap/abs/jf058158w.html\> >> > =-=-=-=-=-=-=-=-=-=> > "This work was done to determine the salicylate content of a variety of> commonly used spices and to assess whether this potential dietary source> of salicylate was bioavailable. Spices, Indian cooked dishes, and blood> and urine samples taken after ingestion of a test meal were investigated> for their salicylate content using high-performance liquid> chromatography with electrochemical detection. The serum salicylic acid> concentrations in samples from villagers in southern India were also> measured and have been compared with typical European values. Salicylic> acid was determined in all spices (up to 1.5 wt %) and cooked dishes.> The salicylate content of blood and urine was shown to increase> following consumption of the meal, indicating that this dietary source> of salicylic acid was bioavailable. Salicylic acid levels in the serum> from rural Indians were significantly (median almost 3-fold) higher than> values previously measured in Western vegetarians. Chemoprotective> aspirin is rapidly hydrolyzed to salicylic acid, and this phytochemical> may contribute to the low cancer incidence in rural India. ">

[Guest guest]

duke's

Species Part Quantity Reference

Glycyrrhiza glabra L. -- Common Licorice, Licorice, Licorice-Root, Smooth Licorice Root 567 ppm DUKE1992A

Arachis hypogaea L. -- Groundnut, Peanut Seed 18 ppm DUKE1992A

Triticum aestivum L. -- Wheat Seed 4 ppm DUKE1992A

Artemisia dracunculus L. -- Tarragon Leaf 3 ppm DUKE1992A

Plantago major L. -- Common Plantain Plant 1 ppm DUKE1992A

Calendula officinalis L. -- Calendula, Pot-Marigold Plant

Looking at

http://www.ars-grin.gov/cgi-bin/duke/highchem.pl

There's a long list of stuff with it.

salicylic acid inhibits in the arachidonic acid pathway.

Regards

[ ] Re: Indian spices = "Auto-baby aspirin"?; Better than "Western Vegetarians"?

Hi Pct:It would be interesting to know which spices it was that were responsible for the salicylic acid in the bloodstream.Rodney.>> > Interesting study with humans.> > Spices used in southern India put some salicylic acid in the> bloodstream. Compared to your "garden-variety" (pun-intended) Western> vegetarian, the spice group had more salicylates.> > You could start a debate [:-B] about whether or not this is> "universally good", but, I just thought it was interesting........> > =-=-=-=-=-=-=-=-=-> > Click Here!> <http://pubs.acs.org/cgi-bin/abstract.cgi/jafcau/asap/abs/jf058158w.html\> >> > =-=-=-=-=-=-=-=-=-=> > "This work was done to determine the salicylate content of a variety of> commonly used spices and to assess whether this potential dietary source> of salicylate was bioavailable. Spices, Indian cooked dishes, and blood> and urine samples taken after ingestion of a test meal were investigated> for their salicylate content using high-performance liquid> chromatography with electrochemical detection. The serum salicylic acid> concentrations in samples from villagers in southern India were also> measured and have been compared with typical European values. Salicylic> acid was determined in all spices (up to 1.5 wt %) and cooked dishes.> The salicylate content of blood and urine was shown to increase> following consumption of the meal, indicating that this dietary source> of salicylic acid was bioavailable. Salicylic acid levels in the serum> from rural Indians were significantly (median almost 3-fold) higher than> values previously measured in Western vegetarians. Chemoprotective> aspirin is rapidly hydrolyzed to salicylic acid, and this phytochemical> may contribute to the low cancer incidence in rural India. ">

[Guest guest]

>> Hi Pct:> > It would be interesting to know which spices it was that were > responsible for the salicylic acid in the bloodstream.> > Rodney.

Rodney, here is what they say contributed the most:

"The contents of total salicylates and salicylic acid in the spices examined are shown in . For comparison, the contents of these substances reported by previous authors are also included. Our results are distinctly different from most of those reported in the past, and they show very clearly that the typical diet of a rural Indian potentially contains a very large amount of salicylates which could be converted into salicylic acid in vivo. Red chilli powder, paprika, and turmeric contained total salicylates in excess of 0.1% (by weight), and cumin, an ingredient used in very large amounts in Indian cookery, had a content of >1.5% (by weight), most of which was the phenolic acid itself. In addition, the contents of salicylic acid in several batches of cumin, also obtained from the retailer supplying the Glasgow Asian community, were estimated by using a much less sensitive and less specific colorimetric procedure following thin-layer chromatography (TLC) separation. The substances extracted into ethyl acetate from TLC-separated suspensions of cumin (100 mg) in 1 mol/L HCl were redissolved in 1 mL of 1% NaHCO3, and portions of these solutions were treated with a reagent containing Fe(III) in dilute HCl. The absorbance of the colored solutions produced was measured at 527 nm border=0>max of the Fe(III)/salicylic acid complex]. These contents ranged from 1084 to 1521 mg of salicylic acid/100 g of cumin.

The contents of total salicylates in three conventionally prepared vegetable dishes were determined. One dish (500 g of food) that was prepared according to a Madras style contained 20.3 mg; another (549 g of food), cooked according to a spicier Vindaloo recipe, contained 85.9 mg. To determine if the salicylates in this type of cooked food were bioavailable, a volunteer consumed 545.3 g of vegetable Vindaloo in a meal that contained 94.03 mg of total salicylates. Within 1 h of consuming the food, the concentration of salicylic acid in the volunteer's serum increased rapidly and reached a maximum value after ~1.5 h (Figure 1). During the following 1.5 h the concentration of salicylic acid in the serum declined steeply and returned to the range of concentrations encountered prior to dietary exposure to the salicylates ~5 h after consumption of the food (Figure 1). Within 1.5 h of consumption of the food, when the concentration of salicylic acid in serum was near its maximum, salicyluric acid, derived from the salicylates in the food, began to appear in the urine (Figure 2). During the following 4 h the amount of the conjugated metabolite excreted increased steadily, and the rate of its excretion had not returned to the value observed prior to consumption of the food even after 6.5 h. Salicylic acid derived from the food ingested appeared in the urine when the rate of excretion of salicyluric acid was at its highest, and it was elevated above the rate of excretion prior to exposure even after 6.5 h. From the cumulative amounts of salicylic and salicyluric acids excreted that were in excess of those predicted from the rates of excretion prior to the test meal, it was calculated that at least 3% of the salicylates in the food had become bioavailable and been absorbed. "

Table 2. Content of Total Salicylates (TS) and Salicylic Acid (SA) in Various Spices (Milligrams per 100 g)

source 1a

source 2b

reported previouslyc

reported previouslyd

reported previouslye

reported previouslyf

spice

TS

SA

TS

SA

TS

TS

SA

TS

TS

asafoetida

3.8

0.5

cardamom (black)

27.0

<0.1

cardamom (green)

13.2

<0.1

chilli powder (red)

146.6

3.0

cinnamon

64.2

4.7

12.0

2.9

15.20

1.0

12.20

2.4

cloves

2.5

0.4

5.74

2.0

trace

coriander

2.7

0.8

0.20

0.1

trace

cumin

1629.4

1474.7

980.0

744.9

45.00

fennel

2.0

<0.1

0.80

0.048

fenugreek

0.1

<0.1

12.20

0.298

garlic

5.6

<0.1

0.10

0.305

ginger

3.5

0.1

4.50

mustard

26.2

5.2

26.00

0.4

0.2

trace

paprika

104.3

3.0

104.7

10.8

203.00

0.7

0.3

pepper seeds (black)

9.0

7.3

6.20

0.3

0.3

tamarind

9.6

1.1

turmeric

350.5

23.3

288.9

15.3

76.40

1.7

T. pct35768@...

[Guest guest]

>> Hi Pct:> > It would be interesting to know which spices it was that were > responsible for the salicylic acid in the bloodstream.> > Rodney.

Rodney, here is what they say contributed the most:

"The contents of total salicylates and salicylic acid in the spices examined are shown in . For comparison, the contents of these substances reported by previous authors are also included. Our results are distinctly different from most of those reported in the past, and they show very clearly that the typical diet of a rural Indian potentially contains a very large amount of salicylates which could be converted into salicylic acid in vivo. Red chilli powder, paprika, and turmeric contained total salicylates in excess of 0.1% (by weight), and cumin, an ingredient used in very large amounts in Indian cookery, had a content of >1.5% (by weight), most of which was the phenolic acid itself. In addition, the contents of salicylic acid in several batches of cumin, also obtained from the retailer supplying the Glasgow Asian community, were estimated by using a much less sensitive and less specific colorimetric procedure following thin-layer chromatography (TLC) separation. The substances extracted into ethyl acetate from TLC-separated suspensions of cumin (100 mg) in 1 mol/L HCl were redissolved in 1 mL of 1% NaHCO3, and portions of these solutions were treated with a reagent containing Fe(III) in dilute HCl. The absorbance of the colored solutions produced was measured at 527 nm border=0>max of the Fe(III)/salicylic acid complex]. These contents ranged from 1084 to 1521 mg of salicylic acid/100 g of cumin.

The contents of total salicylates in three conventionally prepared vegetable dishes were determined. One dish (500 g of food) that was prepared according to a Madras style contained 20.3 mg; another (549 g of food), cooked according to a spicier Vindaloo recipe, contained 85.9 mg. To determine if the salicylates in this type of cooked food were bioavailable, a volunteer consumed 545.3 g of vegetable Vindaloo in a meal that contained 94.03 mg of total salicylates. Within 1 h of consuming the food, the concentration of salicylic acid in the volunteer's serum increased rapidly and reached a maximum value after ~1.5 h (Figure 1). During the following 1.5 h the concentration of salicylic acid in the serum declined steeply and returned to the range of concentrations encountered prior to dietary exposure to the salicylates ~5 h after consumption of the food (Figure 1). Within 1.5 h of consumption of the food, when the concentration of salicylic acid in serum was near its maximum, salicyluric acid, derived from the salicylates in the food, began to appear in the urine (Figure 2). During the following 4 h the amount of the conjugated metabolite excreted increased steadily, and the rate of its excretion had not returned to the value observed prior to consumption of the food even after 6.5 h. Salicylic acid derived from the food ingested appeared in the urine when the rate of excretion of salicyluric acid was at its highest, and it was elevated above the rate of excretion prior to exposure even after 6.5 h. From the cumulative amounts of salicylic and salicyluric acids excreted that were in excess of those predicted from the rates of excretion prior to the test meal, it was calculated that at least 3% of the salicylates in the food had become bioavailable and been absorbed. "

Table 2. Content of Total Salicylates (TS) and Salicylic Acid (SA) in Various Spices (Milligrams per 100 g)

source 1a

source 2b

reported previouslyc

reported previouslyd

reported previouslye

reported previouslyf

spice

TS

SA

TS

SA

TS

TS

SA

TS

TS

asafoetida

3.8

0.5

cardamom (black)

27.0

<0.1

cardamom (green)

13.2

<0.1

chilli powder (red)

146.6

3.0

cinnamon

64.2

4.7

12.0

2.9

15.20

1.0

12.20

2.4

cloves

2.5

0.4

5.74

2.0

trace

coriander

2.7

0.8

0.20

0.1

trace

cumin

1629.4

1474.7

980.0

744.9

45.00

fennel

2.0

<0.1

0.80

0.048

fenugreek

0.1

<0.1

12.20

0.298

garlic

5.6

<0.1

0.10

0.305

ginger

3.5

0.1

4.50

mustard

26.2

5.2

26.00

0.4

0.2

trace

paprika

104.3

3.0

104.7

10.8

203.00

0.7

0.3

pepper seeds (black)

9.0

7.3

6.20

0.3

0.3

tamarind

9.6

1.1

turmeric

350.5

23.3

288.9

15.3

76.40

1.7

T. pct35768@...