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Interesting
Biochemical and Medicinal Properties of Some Common Indian Spices
By: S. K. Basu
Common plant species
constitute a wide range of organic chemical compounds such as
essential oils, alcohols, aldehydes, flavonoids, phenolic compounds,
terpenoids, alkaloids and various aromatic compounds such as
anethole, estragole, camphene, pinene, myrcene, cymene. These
compounds collectively generate a pungent aroma to ward of insects
and many have anti-microbial properties and are a part of defence
mechanism of the plants. Several medicinally important chemicals are
also present in the spice plants attributing to different medicinal
properties to spices in traditional medicines. It is also important
to note that food habit is cultural in origin and people exposed to
specific dietary habits at the younger age depending upon their
social and cultural perspective get used to specific diets. Some of
us are capable of adapting to newer foods with widely divergent
taste and aroma while others cannot. So the same flavour may feel
like unpleasant to some and stimulating to others. Some plant
products are also allergenic to some individuals resulting in
uncomfortable responses.
Fenugreek/methi (Trigonella
foenum-graecum L.) is an annual legume crop and is extensively
used as a spice and, to a certain extent, as a forage crop and as
nutraceutical in parts of Asia (particularly India), north Africa,
Mediterranean Europe, Australia and North America. The plant has
been reported to possess a number of important medicinal properties.
Research has indicated that the presence of steroidal sapogenins,
4-hydroxyisoleucine (free amino acid) and mucilaginous fibres (galactomannans)
present in the seed and leaves contribute to the anti-diabetic and
hypocholesterolaemic properties attributed to this plant. It is also
known as a powerful galactogogue (an agent increasing milk
production in both humans and animals). While several species are
reported worldwide, T. foenum-graecum is the most well known and
widely cultivated species.
Fenugreek has a
characteristic strong aroma in the seed as well as in the foliage
parts (both fresh and dry). This is mostly due to presence of
specific aromatic compounds such as n-alkanes and sesquiterpenes and
several oxygenated organic aromatic compounds like hexanol,
γ-nonalactone
and others. In addition, the presence of several steroidal
sapogenins such as diosgenin, tigogenin, neotigogenin, gitogenins,
yamogenins, and other complex chemicals such as spirostanol saponins
(graecunins), sapogenin peptide esters (fenugreekine), alkaloids (trigonelline),
flavonoids, carotenoids, and coumarins in the seed and foliage parts
synergistically contributes to the characteristic aroma, well know
for the “curry flavour” of fenugreek. It is the constituent of most
commercially sold East India curry formulations.
Hot and spicy food
items such as chilli pepper (Capsicum spp.) usually contain specific
stimulant chemicals (such as capsacin) that stimulate the nervous
system and sensory receptors distributed in the oral cavity and
inner part of the nostril. Such specific stimulant chemicals also
stimulate the circulation rate in the body and also raise the
average body temperature. Once the receptor receive these chemicals
(i.e. they bind to the receptors surface), it simultaneously
stimulates mucous secreting cells to secrete mucous profusely. It is
a kind of an internal defense mechanism of the body that tries to
eliminate irritant and stimulant chemicals and tries to bring back
the normal homeostasis or equilibrium. It also reflects to the
personal immune system activation and differs from person to person.
For some, it has violent allergenic reactions while for others, it
is mild dribbling. It is also important to note that the body could
be trained to react according to subsequent exposures to such
irritant and stimulant chemicals. For example, people living and
sharing a culture where consumption of hot and spicy food is common
and is a regular part of their diet, experience less or infrequent
dribbling compared to those who are occasional or amateur consumers.
The receptors in the nostrils get trained or recognize the stimulant
chemicals over long exposure and do not alert the mucous secreting
cells frequently to cause dribbling. Frequent consumption of chilli
and other hot spices help in clearing of the sinuses in human
beings.
University of Lethbridge, Lethbridge, AB, Canada - E-mail:
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