Re:Prevention of Inflammatory Diseases

[Guest guest]

Rodney posted the following:

"Suppression of the nuclear factor-kappaB activation pathway by spice-derived phytochemicals: reasoning for seasoning.Aggarwal BB, Shishodia S.Cytokine Research Laboratory, Department of Experimental Therapeutics, The University of Texas M.D. Cancer Center, Box 143, 1515 Holcombe Boulevard, Houston, TX 77030, USA.The activation of nuclear transcription factor kappaB has now been linked with a variety of inflammatory diseases, including cancer, atherosclerosis, myocardial infarction, diabetes, allergy, asthma, arthritis, Crohn's disease, multiple sclerosis, Alzheimer's disease, osteoporosis, psoriasis, septic shock, and AIDS. Extensive research in the last few years has shown that the pathway that activates this transcription factor can be interrupted by phytochemicals derived from spices such as turmeric (curcumin), red pepper (capsaicin), cloves (eugenol), ginger (gingerol), cumin, anise, and fennel (anethol), basil and rosemary (ursolic acid), garlic (diallyl sulfide, S-allylmercaptocysteine, ajoene), and pomegranate (ellagic acid). For the first time, therefore, research provides "reasoning for seasoning."PMID: 15659827

Rodney: Do you happen to know if the substances mentioned above are listed in the approximate order of their ability to interrupt the transciption factor kappaB, e.g. that the first two mentioned, turmeric and red pepper, are likely to be amongst the most potent interruptors. // Ulf

[Guest guest]

Hi Ulf:

No, I am afraid all I know is what is in the abstract. Perhaps

someone with access to the full text might be able to enlighten us

about the relative potency of each of these substances.

While on this topic, about eighteen months ago I posted a related

list of herbs/spices that had been shown to be beneficial for bone

strength. I do not recall the basis of the evidence although IIRC it

was from feeding the substances to rats. This rat study did list the

spices in order of potency, which was, I believe, most potent first:

Garlic powder

Rosemary

Italian parsley

Sage

Thyme

Curly parsley

Dill

Onion powder

Arugula

Fennel seed

------------

Prune

Orange

Leek

I make up a mixture of this in a jar. I omit the last three

altogether as too inconvenient. I omit the onion and garlic from the

main mixture and add them separately if desired depending on the

circumstances. And use the mixture as a default flavoring if I do

not have strong reasons for using something different. For personal

taste, experimentally, I have been using equal doses of everything

(except the onion, garlic and the last three listed) but with double

doses of dill and fennel because of their interesting and unusual

flavors. But everyone's taste will be different.

I call this my 'BMD Mix'.

I plan to make up a new mixture, based on this recently posted paper,

that I will call my 'Anti-Inflamm Mix'.

With time I should be able to figure out which mixture goes best in

which recipes.

Rodney.

>

> Rodney posted the following:

> " Suppression of the nuclear factor-kappaB activation pathway by

spice-

> derived phytochemicals: reasoning for seasoning.

>

> Aggarwal BB, Shishodia S.

>

> Cytokine Research Laboratory, Department of Experimental

> Therapeutics, The University of Texas M.D. Cancer Center,

> Box 143, 1515 Holcombe Boulevard, Houston, TX 77030, USA.

>

> The activation of nuclear transcription factor kappaB has now been

> linked with a variety of inflammatory diseases, including cancer,

> atherosclerosis, myocardial infarction, diabetes, allergy, asthma,

> arthritis, Crohn's disease, multiple sclerosis, Alzheimer's

disease,

> osteoporosis, psoriasis, septic shock, and AIDS. Extensive research

> in the last few years has shown that the pathway that activates

this

> transcription factor can be interrupted by phytochemicals derived

> from spices such as turmeric (curcumin), red pepper (capsaicin),

> cloves (eugenol), ginger (gingerol), cumin, anise, and fennel

> (anethol), basil and rosemary (ursolic acid), garlic (diallyl

> sulfide, S-allylmercaptocysteine, ajoene), and pomegranate (ellagic

> acid). For the first time, therefore, research provides " reasoning

> for seasoning. " PMID: 15659827

>

>

> Rodney: Do you happen to know if the substances mentioned above are

listed in the approximate order of their ability to interrupt the

transciption factor kappaB, e.g. that the first two mentioned,

turmeric and red pepper, are likely to be amongst the most potent

interruptors. // Ulf

>

[Guest guest]

Hi Rodney and Ulf,

I saw Ulf's request, but realized that these kinds of

papers never really seem to give us what we want to

know: how much of the goodies are in each gram of food

product. When substances are taken from the foods

themselves, they can be purified huge amounts that are

not the same for each substance. So, it is pretty

useless, in my mind, to read such papers.

The pdf was not availed, although pdfs of other papers

in the issue were. So, I sent Rodney and Ulf the

other full-text below. The figures gave no details

that were of interest. Others can request the full

text, should they wish to view details, such as they

are.

Cheers, Al.

--- Rodney <perspect1111@...> wrote:

> Hi Ulf:

>

> No, I am afraid all I know is what is in the

> abstract. Perhaps

> someone with access to the full text might be able

> to enlighten us

> about the relative potency of each of these

> substances.

>

> While on this topic, about eighteen months ago I

> posted a related

> list of herbs/spices that had been shown to be

> beneficial for bone

> strength. I do not recall the basis of the evidence

> although IIRC it

> was from feeding the substances to rats. This rat

> study did list the

> spices in order of potency, which was, I believe,

> most potent first:

>

> Garlic powder

> Rosemary

> Italian parsley

> Sage

> Thyme

> Curly parsley

> Dill

> Onion powder

> Arugula

> Fennel seed

> ------------

> Prune

> Orange

> Leek

>

> I make up a mixture of this in a jar. I omit the

> last three

> altogether as too inconvenient. I omit the onion

> and garlic from the

> main mixture and add them separately if desired

> depending on the

> circumstances. And use the mixture as a default

> flavoring if I do

> not have strong reasons for using something

> different. For personal

> taste, experimentally, I have been using equal doses

> of everything

> (except the onion, garlic and the last three listed)

> but with double

> doses of dill and fennel because of their

> interesting and unusual

> flavors. But everyone's taste will be different.

>

> I call this my 'BMD Mix'.

>

> I plan to make up a new mixture, based on this

> recently posted paper,

> that I will call my 'Anti-Inflamm Mix'.

>

> With time I should be able to figure out which

> mixture goes best in

> which recipes.

>

> Rodney.

>

>

> >

> > Rodney posted the following:

> > " Suppression of the nuclear factor-kappaB

> activation pathway by

> spice-

> > derived phytochemicals: reasoning for seasoning.

> >

> > Aggarwal BB, Shishodia S.

> >

> > Cytokine Research Laboratory, Department of

> Experimental

> > Therapeutics, The University of Texas M.D.

> Cancer Center,

> > Box 143, 1515 Holcombe Boulevard, Houston, TX

> 77030, USA.

> >

> > The activation of nuclear transcription factor

> kappaB has now been

> > linked with a variety of inflammatory diseases,

> including cancer,

> > atherosclerosis, myocardial infarction, diabetes,

> allergy, asthma,

> > arthritis, Crohn's disease, multiple sclerosis,

> Alzheimer's

> disease,

> > osteoporosis, psoriasis, septic shock, and AIDS.

> Extensive research

> > in the last few years has shown that the pathway

> that activates

> this

> > transcription factor can be interrupted by

> phytochemicals derived

> > from spices such as turmeric (curcumin), red

> pepper (capsaicin),

> > cloves (eugenol), ginger (gingerol), cumin, anise,

> and fennel

> > (anethol), basil and rosemary (ursolic acid),

> garlic (diallyl

> > sulfide, S-allylmercaptocysteine, ajoene), and

> pomegranate (ellagic

> > acid). For the first time, therefore, research

> provides " reasoning

> > for seasoning. " PMID: 15659827

> >

> >

> > Rodney: Do you happen to know if the substances

> mentioned above are

> listed in the approximate order of their ability to

> interrupt the

> transciption factor kappaB, e.g. that the first two

> mentioned,

> turmeric and red pepper, are likely to be amongst

> the most potent

> interruptors. // Ulf

> >

>

>

>

-- Al Pater, PhD; email: Alpater@...

________________________________________________________________________________\

____

Food fight? Enjoy some healthy debate

in the Answers Food & Drink Q & A.

http://answers./dir/?link=list & sid=396545367

[Guest guest]

Hi Al:

As we so often are here, we are indebted to you once again for your

help accessing important information in recent papers.

The M.D. Cancer Center at the University of Texas is a well-

known cancer center with a good reputation, I believe, which is

another reason to take this paper seriously. The authors provide

references to support almost all their claims.

Here are some points I found both interesting and persuasive in the

full text. Had I been editing the paper I would have included them

in the abstract(!):

1) Nuclear transcription factor êB is activated by free radicals,

inflammatory stimuli, carcinogens, tumor promoters, endotoxin, gamma

radiation, ultraviolet light, and X-rays.

2) On activation it induces the expression of more than 200 genes

that have been shown to suppress apoptosis and induce cellular

transformation, proliferation, invasion, metastasis, chemoresistance,

radioresistance, and inflammation. The activated form of NF-êB has

been found to mediate cancer, atherosclerosis, myocardial infarction,

diabetes, allergy, asthma, arthritis, Crohn's disease, multiple

sclerosis, Alzheimer's disease, osteoporosis, psoriasis, septic

shock, AIDS, and other inflammatory diseases.

3) " That NF-êB has been linked to this wide variety of diseases is

not too surprising because most diseases are caused by dysregulated

inflammation. "

4) In a different study Shobana and Naidu found that among the

spices they tested antioxidant capacity decreased in the following

order: cloves, cinnamon, pepper, ginger, garlic, mint, and onion.

5) " Both the anti-inflammatory and antioxidant activities of cloves

are well established. "

6) The antioxidant activities of spice extracts were retained

even after boiling for 30 min at 100°C.

Rodney.

> > >

> > > Rodney posted the following:

> > > " Suppression of the nuclear factor-kappaB

> > activation pathway by

> > spice-

> > > derived phytochemicals: reasoning for seasoning.

> > >

> > > Aggarwal BB, Shishodia S.

> > >

> > > Cytokine Research Laboratory, Department of

> > Experimental

> > > Therapeutics, The University of Texas M.D.

> > Cancer Center,

> > > Box 143, 1515 Holcombe Boulevard, Houston, TX

> > 77030, USA.

> > >

> > > The activation of nuclear transcription factor

> > kappaB has now been

> > > linked with a variety of inflammatory diseases,

> > including cancer,

> > > atherosclerosis, myocardial infarction, diabetes,

> > allergy, asthma,

> > > arthritis, Crohn's disease, multiple sclerosis,

> > Alzheimer's

> > disease,

> > > osteoporosis, psoriasis, septic shock, and AIDS.

> > Extensive research

> > > in the last few years has shown that the pathway

> > that activates

> > this

> > > transcription factor can be interrupted by

> > phytochemicals derived

> > > from spices such as turmeric (curcumin), red

> > pepper (capsaicin),

> > > cloves (eugenol), ginger (gingerol), cumin, anise,

> > and fennel

> > > (anethol), basil and rosemary (ursolic acid),

> > garlic (diallyl

> > > sulfide, S-allylmercaptocysteine, ajoene), and

> > pomegranate (ellagic

> > > acid). For the first time, therefore, research

> > provides " reasoning

> > > for seasoning. " PMID: 15659827

> > >

> > >

> > > Rodney: Do you happen to know if the substances

> > mentioned above are

> > listed in the approximate order of their ability to

> > interrupt the

> > transciption factor kappaB, e.g. that the first two

> > mentioned,

> > turmeric and red pepper, are likely to be amongst

> > the most potent

> > interruptors. // Ulf

> > >

> >

> >

> >

>

>

> -- Al Pater, PhD; email: Alpater@...

>

>

>

>

______________________________________________________________________

______________

> Food fight? Enjoy some healthy debate

> in the Answers Food & Drink Q & A.

> http://answers./dir/?link=list & sid=396545367

>

[Guest guest]

Hi All,

The pdf of the paper is availed.

Shobana S, Naidu KA.

Antioxidant activity of selected Indian spices.

Prostaglandins Leukot Essent Fatty Acids. 2000

Feb;62(2):107-10.

PMID: 10780875

Spices and vegetables possess antioxidant activity

that can be applied for preservation of lipids and

reduce lipid peroxidation in biological systems. The

potential antioxidant activities of selected spices

extracts (water and alcohol 1:1) were investigated on

enzymatic lipid peroxidation. Water and alcoholic

extract (1:1) of commonly used spices (garlic, ginger,

onion, mint, cloves, cinnamon and pepper)

dose-dependently inhibited oxidation of fatty acid,

linoleic acid in presence of soybean lipoxygenase.

Among the spices tested, cloves exhibited highest

while onion showed least antioxidant activity. The

relative antioxidant activities decreased in the order

of cloves, cinnamon, pepper, ginger, garlic, mint and

onion. Spice mix namely ginger, onion and garlic;

onion and ginger; ginger and garlic showed cumulative

inhibition of lipid peroxidation thus exhibiting their

synergistic antioxidant activity. The antioxidant

activity of spice extracts were retained even after

boiling for 30 min at 100 degrees C, indicating that

the spice constituents were resistant to thermal

denaturation. The antioxidant activity of these

dietary spices suggest that in addition to imparting

flavor to the food, they possess potential health

benefits by inhibiting the lipid peroxidation.

Table 1 The inhibitory effect of spices on lipid

peroxidation.

Spices/Synthetic antioxidants IC50 Value (mg)

Cloves 0.28±0.005

Cinnamon 1.00±0.02

Pepper 5.50±0.03

Ginger 7.50±0.05

Mint 11.60±0.04

Onion 18.00±0.02

BHA 0.015±0.001

BHT 0.028±0.002

Table 2 Effect of boiling of spice extracts on lipid

peroxidation.

Spice Spice Fresh Boiled inhibition

Concentration (mg) %

Cloves 0.33 61 76

Cinnamon 0.67 21 35

0.99 48 65

Ginger 6.00 41 85

Garlic 6.00 26 36

8.00 46 79

10.00 65 100

Pepper 4.00 24 70

6.00 64 100

Onion 16.00 47 22

--- Rodney <perspect1111@...> wrote:

> Hi Al:

>

> As we so often are here, we are indebted to you once

> again for your

> help accessing important information in recent

> papers.

>

> The M.D. Cancer Center at the University of

> Texas is a well-

> known cancer center with a good reputation, I

> believe, which is

> another reason to take this paper seriously. The

> authors provide

> references to support almost all their claims.

>

> Here are some points I found both interesting and

> persuasive in the

> full text. Had I been editing the paper I would

> have included them

> in the abstract(!):

>

> 1) Nuclear transcription factor êB is activated by

> free radicals,

> inflammatory stimuli, carcinogens, tumor promoters,

> endotoxin, gamma

> radiation, ultraviolet light, and X-rays.

>

> 2) On activation it induces the expression of more

> than 200 genes

> that have been shown to suppress apoptosis and

> induce cellular

> transformation, proliferation, invasion, metastasis,

> chemoresistance,

> radioresistance, and inflammation. The activated

> form of NF-êB has

> been found to mediate cancer, atherosclerosis,

> myocardial infarction,

> diabetes, allergy, asthma, arthritis, Crohn's

> disease, multiple

> sclerosis, Alzheimer's disease, osteoporosis,

> psoriasis, septic

> shock, AIDS, and other inflammatory diseases.

>

> 3) " That NF-êB has been linked to this wide variety

> of diseases is

> not too surprising because most diseases are caused

> by dysregulated

> inflammation. "

>

> 4) In a different study Shobana and Naidu found

> that among the

> spices they tested antioxidant capacity decreased in

> the following

> order: cloves, cinnamon, pepper, ginger, garlic,

> mint, and onion.

>

> 5) " Both the anti-inflammatory and antioxidant

> activities of cloves

> are well established. "

>

> 6) The antioxidant activities of spice extracts

> were retained

> even after boiling for 30 min at 100°C.

>

> Rodney.

>

>

> > > >

> > > > Rodney posted the following:

> > > > " Suppression of the nuclear factor-kappaB

> > > activation pathway by

> > > spice-

> > > > derived phytochemicals: reasoning for

> seasoning.

> > > >

> > > > Aggarwal BB, Shishodia S.

> > > >

> > > > Cytokine Research Laboratory, Department of

> > > Experimental

> > > > Therapeutics, The University of Texas M.D.

> > > Cancer Center,

> > > > Box 143, 1515 Holcombe Boulevard, Houston, TX

> > > 77030, USA.

> > > >

> > > > The activation of nuclear transcription factor

> > > kappaB has now been

> > > > linked with a variety of inflammatory

> diseases,

> > > including cancer,

> > > > atherosclerosis, myocardial infarction,

> diabetes,

> > > allergy, asthma,

> > > > arthritis, Crohn's disease, multiple

> sclerosis,

> > > Alzheimer's

> > > disease,

> > > > osteoporosis, psoriasis, septic shock, and

> AIDS.

> > > Extensive research

> > > > in the last few years has shown that the

> pathway

> > > that activates

> > > this

> > > > transcription factor can be interrupted by

> > > phytochemicals derived

> > > > from spices such as turmeric (curcumin), red

> > > pepper (capsaicin),

> > > > cloves (eugenol), ginger (gingerol), cumin,

> anise,

> > > and fennel

> > > > (anethol), basil and rosemary (ursolic acid),

> > > garlic (diallyl

> > > > sulfide, S-allylmercaptocysteine, ajoene), and

> > > pomegranate (ellagic

> > > > acid). For the first time, therefore, research

> > > provides " reasoning

> > > > for seasoning. " PMID: 15659827

> > > >

> > > >

> > > > Rodney: Do you happen to know if the

> substances

> > > mentioned above are

> > > listed in the approximate order of their ability

> to

> > > interrupt the

> > > transciption factor kappaB, e.g. that the first

> two

> > > mentioned,

> > > turmeric and red pepper, are likely to be

> amongst

> > > the most potent

> > > interruptors. // Ulf

> > > >

> > >

> > >

> > >

> >

> >

> > -- Al Pater, PhD; email: Alpater@...

> >

> >

> >

> >

>

______________________________________________________________________

> ______________

> > Food fight? Enjoy some healthy debate

> > in the Answers Food & Drink Q & A.

> >

>

http://answers./dir/?link=list & sid=396545367

> >

>

>

>

-- Al Pater, PhD; email: Alpater@...

________________________________________________________________________________\

____

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