Studies on the Bioavailability of Active Principles from Processed Spices

Suresh, D. (2006) Studies on the Bioavailability of Active Principles from Processed Spices. Doctoral thesis, University of Mysore.

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Abstract

Heat processing of foods in addition to altering physical, chemical and nutritional nature of starches and proteins, also changes the bioavailability of proteins, carbohydrates, lipids and vitamins. Since, many health beneficial physiological effects of spices are attributable to their active principles there is a need to evaluate the availability of the spice active principles in their original form when spices are heat processed as in domestic cooking. Considerable extent of loss if any in the concentration of active principles would raise a question as to what extent the spices would retain their health beneficial effects after their conventional heat processing as in domestic food preparation. In this context, three spices – turmeric (Curcuma longa),red pepper (Capsicum annuum) and black pepper (Piper nigrum) were evaluated for the status of their active principles during domestic food processing with variables such as presence of pulses and acidulants. It was observed during this investigation that when spices turmeric, red pepper and black pepper are heat processed as in domestic cooking, a considerable extent of loss in the concentration of respective spice active principles would occur. Hence, efforts were made to structural characterize the altered / degraded compounds arising from these spice principles. In view of the multiple health beneficial physiological effects which curcumin, capsaicin and piperine are known to elicit, there is a need to evaluate the bioavailability of these spice active principles. Curcumin is understood to possess low systemic bioavailability. This pharmacokinetic feature of curcumin, which has been observed in several species, is attributed to a generally poor absorption and faster metabolic alterations. There is no information on the rate of intestinal absorption of capsaicin. In the current investigation, the in vitro intestinal absorption of the three somewhat structurally closer bioactive spice principles – curcumin, capsaicin and piperine were evaluated using rat intestinal sections for making a comparison. In addition, the advantage of their encapsulation in phospholipid-bile salt micelles on the extent of the bioavailability of each one of these three spice principles in terms of intestinal absorption was evaluated.

Item Type:	Thesis (Doctoral)
Uncontrolled Keywords:	processed spices spice active principles curcumin capsaicin piperine bioavailability
Subjects:	600 Technology > 08 Food technology > 30 Spices/Condiments
Divisions:	Dept. of Biochemistry
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	03 Dec 2007 11:35
Last Modified:	17 Oct 2018 10:52
URI:	http://ir.cftri.res.in/id/eprint/1533

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