Abdel-Hafez, S. Adam, K. Hirtum, Mentha spicata , Lavandula angustifolia , and Salvia fruticosa essential oils against human pathogenic fungi. Journal of Agriculture and Food Chemistry , 46 , Akgul, A. International Journal of Food Microbiology , 6 , Aktug, S. International Journal of Food Microbiology , 3 , Al-Jedah, J. Z and Robinson, R.
International Journal of Food Microbiology , 57 , Arora, D. International Journal of Antimicrobial Agents , 12 , Aureli, P. Baranowski, J. Journal of Food Science , 47 , Letters in Applied Microbiology , 29 , Bedin, C. Higiene Alimentar , 13 , Benezet, A. Alimentaria , , Benkeblia, N. Lebensmittel Wissenchaft und-Technologie , 37 , Brull, S. International Journal of Food Microbiology , 50 , Caccioni, D. Campo, J. Journal of Food Science , 68 , Chanegriha, N. Rivista Italiana Epposs , 12 , Conner, D.
In: Davidison, P. L Eds. Antimicrobials in foods. New York : Marcel Dekker. Cosentino, S. Letters in Applied Microbiology, 29 , Cowan, M. Clinical Microbiology Review, 12 , Cox, S. Journal of Applied Microbiology , 88 , Dellaquis, P.
Food Technology , 49 , Domans, H. Elgayyar, M. Journal of Food Protection , 64 , El-Shami, M. Egyptian Journal of Phytopathology , 17 , Farag, R. Journal of Food Protection , 52 , Revista Argentina de Microbiologia , 16 , Freire, F. Brazilian Journal of Microbiology , 2 , Germano, P. Higiene Alimentar , 12 , Gould, G.
Journal of Food Protection , 45 , Grohs, B. Food Control , 11 , Hao, Y. Journal of Food Protection. Food Microbiology , 15 , Helander, L. Allspice 4. Oregano 5. Thyme 6. Cinnamon 7. Tarragon 8. Cumin 9. Cloves Lemon grass Bay leaf Capsicums Rosemary Marjoram Mustard Caraway We hypothesize that all these practices have been adopted for essentially the same reason: to minimize the impact of microorganisms that colonize our food.
Use of spices takes advantage of plant defensive compounds. Not surprisingly, in view of their evolved functions, these phytochemicals have antioxidant, antimicrobial, and antiviral properties. The use of spices essentially borrows plants' recipes for survival and puts them to similar use in cooking. However, there is a limit to how much of any one spice can be added before beneficial phytochemicals become phytotoxins.
Thus, cookbooks from different eras are more than just curiosities. Essentially, they represent written records of our coevolutionary races against foodborne diseases. By cleansing foods of pathogens before consumption, spice users contribute to the health, longevity, and fitness of themselves, their families, and their guests. We thank John Alcock, Thomas A. Gavin, Thomas Neuhaus, H.
Dugatkin, Thomas Eisner, Paul W. Sherman, and an anonymous reviewer for suggestions on the manuscript; the librarians at Cornell University's Mann and Nestle Libraries for assistance with references; and the Howard Hughes Medical Institute, the National Science Foundation, and the College of Agriculture and Life Sciences at Cornell University for financial support.
Rabbit-mothers' diet influences pups' later food choice. Ethology 99 : — Google Scholar. Dietary pesticides Bair FE , ed. The Weather Almanac. Detroit MI : Gale Research. Toxicology of naturally occurring chemicals in food. Foodborne Disease Handbook. New York : Marcel Dekker.
Google Preview. Beuchat LR. Antimicrobial properties of spices and their essential oils. Natural Antimicrobial Systems and Food Preservation. Billing J Sherman PW. Antimicrobial functions of spices: Why some like it hot. Quarterly Review of Biology 73 : 3 — The preservation of foods by low pH.
Pages — in Gould GW , ed. Mechanisms of Action of Food Preservation Procedures. London : Elsevier. The capsaicin receptor: A heat-activated ion channel in the pain pathway. Nature : — Chevallier A.
The Encyclopedia of Medicinal Plants. New York : DK Publishing. The antimicrobial properties of chile peppers Capsicum species and their use in Mayan medicine. Journal of Ethnopharmacology 52 : 61 — Coe SD. America's First Cuisines.
Deans SG Ritchie G. Antibacterial properties of plant essential oils. International Journal of Food Microbiology 5 : — Drewnowski A Rock CL.
The influence of genetic taste markers on food acceptance. American Journal of Clinical Nutrition 62 : — Duke JA. Biologically active compounds in important spices.
Pages — in Charalambous G , ed. Spices, Herbs, and Edible Fungi. Amsterdam : Elsevier. Elgmork K. Journal of Mammalogy 63 : — Farrell KT.
Spices, Condiments, and Seasonings. New York : Van Nostrand Reinhold. In press. Morning sickness: A mechanism for protecting the embryo. Quarterly Review of Biology. Fraenkel GS. The raison d'etre of secondary plant substances.
Science : — Giese J. Spice and seasoning blends: A taste for all seasons. Food Technology 48 : 87 — Govindarajan VS.
Capsicum production, technology, chemistry, and quality. Part I: History, botany, cultivation, and primary processing. The antimicrobial effects of spices, herbs and extracts from these and other food plants. Hirasa K Takemasa M. Spice Science and Technology. Hobbs BC Roberts D. Food Poisoning and Food Hygiene. London : Edward Arnold. Diversity of medicinal plant use by chimpanzees in the wild.
Chimpanzee Cultures. Johns T. Johns T Chapman L. Phytochemicals ingested in traditional diets and medicines as modulators of energy metabolism. Recent Advances in Phytochemistry 29 : — Johri RK Zutshi U.
Journal of Ethnopharmacology 37 : 85 — An epidemiological study of food poisoning in Korea and Japan. International Journal of Food Microbiology 29 : — Similarities and differences in affective and cognitive origins of food likings and dislikes. Appetite 28 : — Lin RI-S. Pharmacological properties and medicinal use of pepper Piper nigrum L.
Food Aversion Learning. New York : Plenum Press. Moyler DA. Spices-recent advances. Pages 1 — 71 in Charalambous G , ed. Multhauf RP. Baltimore : Johns Hopkins University Press. Nakatani N. Antioxidative and antimicrobial constituents of herbs and spices.
Parker G. Halifax Canada : Nimbus Publishing. Parry JW. The Story of Spices. New York : Chemical Publishers. Pelchat ML Rozin P. The special role of nausea in the acquisition of food dislikes by humans. Cooking the cookbooks To test the hypothesis, Sherman and Billing examined 4, traditional meat recipes from 36 countries. They chose meat recipes because carnivorous fare carries more foodborne illness than vegetarian.
The researchers counted which spices were specified how often in the recipes, then compared how spices were used in countries with various average temperatures. Although fungi and yeasts also cause gastrointestinal disease, Billing and Sherman focused on bacteria, the most common cause of gut aches. After looking at the use of 43 flavorings, he found:. The higher the average temperature of the country, the greater the proportion of recipes calling for at least one spice.
0コメント