Search Results (1,592)

Hyssop is an aromatic plant containing essential oil, used in folk medicine, and also known as a popular spice and ornamental plant. Hyssop essential oil is commonly used in cosmetics, perfumes, alcoholic and non-alcoholic beverages, and food additives. It can also be intended for external use as a fragrance ingredient in soaps, perfumes, creams, and other cosmetic products, as well as in aromatherapy. The composition of hyssop essential oil is not uniform and depends on a number of factors, including genetic, ontogenetic, and environmental ones. The hyssop essential oil is rich in oxygenated terpene compounds, the majority of which are represented by monoterpene ketones, i.e., isopinocamphone and pinocamphone. The essential oil yield ranged from 0.22% to 4.4% in different parts of the plant. The highest concentration of essential oil is found during full bloom. Annual plants accumulated the highest contents of volatile compounds, which was significantly influenced by genotype and year of cultivation. In addition, environmental conditions modify the composition of the essential oil of individual hyssop genotypes in different ways. Hyssop essential oil exhibits multi-faceted biological activities, depending on its chemical composition, which in turn depends on the stage of development and growing conditions. Full article

This narrative historical review assesses the relationship between personality traits and the preference for spicy foods. While genetic, cultural, and personality factors have all been shown to influence taste preferences, the evidence that has been published to date suggests that personality plays a greater role in the liking and consumption of spicy food than for those basic tastes linked to the essential elements of a healthy diet. Archaeological and historical data illustrate the global dissemination and cultural integration of Capsicum into the human diet. Meanwhile, physiological and psychophysical research highlight that the pungent quality of capsaicin, together with the gustatory and olfactory cues associated with the flavour of chilli, affects hedonic evaluation, with repeated exposure often increasing acceptance through a process of desensitisation. Developmental factors, such as prenatal taste/flavour transmission and benign risk learning during childhood, underpin adult preferences. Cross-cultural studies reveal that the tolerance for pungency varies by country/culture and is also markedly shaped by personality traits. Recent social media trends have also increased some people’s exposure to very spicy foods, linked to their sensation-seeking tendencies. As such, those theories that focus solely on biological sensitivity and cultural exposure likely fail to capture personality-driven factors like sensation seeking and reward sensitivity that drive the liking for spicy foods. Full article

Zanthoxylum plants are a perennial economic crop which have garnered significant attention owing to their distinctive smell and taste. Their main flavor characteristics include a numbing sensation, bitterness, and aroma, which are mostly contributed by secondary metabolites, including alkaloids, flavonoids, and terpenes. As an important spice and a natural food additive, Zanthoxylum has broad application prospects and economic value in the production of food, medicine, animal feed, and raw chemical materials. This review aimed to provide a comprehensive overview of the economic uses and main flavor metabolites of Zanthoxylum. Furthermore, molecular biology research into the plant was summarized in detail. This will provide a reference for the future development and utilization of Zanthoxylum, and reveal the molecular mechanisms involving the biosynthesis of its flavor metabolites. Full article

This study aimed at developing in vitro propagation methods for Crocus sativus L., focusing on the effectiveness of temporary immersion systems (TIS) or bioreactors as an alternative, cost-efficient technique for the large-scale production of saffron corms. The effects of the culture system and cross-cutting on saffron propagation were evaluated. Saffron shoots were cultured in TIS and compared with shoots produced using a conventional semi-solid tissue culture system (SS). The recipient material for automated temporary immersion used in this study was the SETIS™ bioreactor. The growth parameters measured for in vitro culture were the number of neo-formed shoots, shoot height, and the number and size of corms. Based on the present detailed study, the highest shoot multiplication rate (9.1 shoots/explant with 7.2 cm of shoot height) was achieved in the TIS system after shoot cross-cutting, while the lowest multiplication rates were obtained in the semi-solid system (1 shoot/explant with 14.8 cm long shoots). Furthermore, the highest corm formation was obtained in the TIS system, with an average of four corms per explant, with a larger corm weight (10.90 g) and diameter (21.78 mm). These findings highlighted for the first time the efficiency of the bioreactor system combined with cross-cutting of the shoot for efficient and scalable saffron corm propagation, thus making a valuable contribution to sustainable cultivation and conservation strategies while meeting the growing demand for this spice. Full article

Smallholder agricultural systems in tropical and subtropical regions are threatened by climate change. This systematic review of 218 peer-reviewed studies (2000–2024) synthesizes evidence on agroforestry’s role as a climate-smart economic strategy across Africa, Asia, and Latin America. Using a PRISMA-guided approach, we evaluated carbon sequestration pathways, biophysical adaptation benefits, and socioeconomic outcomes. Findings indicate that agroforestry systems can sequester 0.5–5 Mg C ha⁻¹ yr⁻¹ in biomass and soils. The results show that agroforestry has the potential to improve above- and below-ground carbon stocks, moderate microclimates, decrease erosion and improve functional biodiversity. The results, however, differ greatly depending on the type of system, ecology and practice. The socioeconomic advantages can be diversification of income and stability of the yield, and adoption is limited due to barriers related to the economy, lack of security in tenure, information asymmetry, and insufficient policy encouragement. We find that agroforestry is a multifunctional and climate resistant land-use approach, but the potential that agroforestry has cannot be fulfilled without context-specific policies, better extension services and inclusive carbon financing schemes. Full article

This paper presents the results of modeling the DC and dynamic characteristics of an alkaline electrolyzer. A model of such an electrolyzer is proposed as a subcircuit for the SPICE software. This model describes DC and dynamic current–voltage characteristics of the electrolyzer, taking into account the effect of solution concentration on the electrolyzer internal resistance and electrolyte capacitance, as well as the resistance and inductance of the leads. Using this model, one can calculate the voltage and current waveforms across the electrolyzer, as well as the gas flow rate produced by the electrolyzer. The correctness of the developed model was experimentally verified by powering the electrolyzer using a DC source and by powering the device using a voltage source, generating a rectangular pulse train with an adjustable frequency and duty cycle. The measurement system is described, and the obtained calculation and measurement results are presented and discussed. It was shown that the obtained calculation results differed minimally from the measurement results across a wide range of frequencies (from 0 to 50 kHz), duty cycles (from 0.3 to 0.7) of the supply voltage, and concentrations of the electrolyte (from 0.1 to 10%). The mean square error, normalized to peak measured values of each considered quantity, does not exceed 4%. Full article

White radish is a nutritious root vegetable that provides dietary fiber, essential vitamins and minerals, and a range of bioactive compounds. This study aimed to determine how steam and microwave blanching, pulsed electric field, ultrasound, osmotic dehydration with inulin or trehalose, and coating with spices such as turmeric or sweet paprika influence the characteristics of convective infrared dried white radish slices. To assess the effect of each pretreatment, moisture content, water activity, shrinkage, density, texture, color parameters, structural characteristics (SEM and µ-CT), vapor adsorption, thermal changes, and antioxidant properties were analyzed. Osmotic dehydration with inulin most effectively limited shrinkage and color change, stabilized the microstructure, and resulted in the highest relative phenolic content and antioxidant activity (TPC, DPPH). Spice-coated samples showed low shrinkage, low hardness and breaking work, and vivid color. Furthermore, µ-CT microstructure analysis showed that these samples had the highest porosity, with those with paprika reaching 57.5%. In contrast, blanching, ultrasound, and PEF led to greater structural changes and increased hygroscopicity. Multivariate analyses confirmed the significant influence of the type of pre-treatment on the quality characteristics of the dried material. Osmotic dehydration and spice coating proved to be the most effective methods for obtaining structurally stable and visually attractive dried white radish slices with attractive bioactive compounds. Full article

Background/Objectives: Ginger (Zingiber officinale Roscoe) is a flowering plant widely used as a spice and natural medicine for millennia. Ginger demonstrates multiple protective effects, regulates cholesterol, and may reduce the risk of cancer and colitis. However, little attention has been paid to its potential to cause herb–drug interactions (HDIs). The aim of this study was to investigate the interaction of ginger extract and its major components [6]-gingerol and [6]-shogaol with clinically relevant uptake and efflux transporters in vitro. Methods: Transporter-overexpressing cell lines of 25 uptake transporters and inside-out membrane vesicles containing 8 efflux transporters were employed to measure potential interactions. Results: Zingiber officinale extract at 150 µg/mL interacted with 17 of 33 transporters examined. These were further investigated for interactions with the purified active components. Seven and 16 transporters interacted with pure [6]-gingerol (100 µM) and [6]-shogaol (100 µM), respectively. To evaluate the risk of in vivo inhibition, IC₅₀ values were determined for the affected transporters. Based on standard risk assessment calculations, we confirmed previously reported inhibitory effects of ginger components on MDR1 (67.64 µM) and BCRP (9.931 µM), and revealed novel potential interactions with renal OAT3 (0.956 µM) and URAT1 (5.887 µM), hepatic OCT1 (4.287 µM) and BSEP (25.45 µM), and the ubiquitously expressed ENT1 (11.62 µM) ([6]-shogaol IC₅₀ values are shown in parentheses). Strong and isoform-selective inhibition of OAT3 by [6]-shogaol is particularly intriguing. Additionally, via cell viability experiments on a set of human cervical, breast, and oropharyngeal cancer cell lines, we demonstrated the antiproliferative effect of [6]-shogaol in vitro. Conclusions: Prolonged consumption of high-dose ginger supplements may pose a risk of transporter-mediated HDIs when consumed concomitantly with conventional medications. Our study encourages follow-up of the suspected effects in vivo. Full article

Soil-borne pathogens significantly threaten crop production and global food security, while high-performance antipathogenic materials are scarce. In this study, green and efficient Ag/AgCl nanoparticles (Ag/AgCl-NPs) were developed using an aqueous extract of ginger-straw waste as the raw material. The synthesized Ag/AgCl-NPs exhibited a spherical morphology with an average size of approximately 40 nm, good crystal structure, and abundant surface groups. Additionally, they exhibited excellent antimicrobial activity against representative soil-borne pathogens, including Ralstonia solanacearum (MIC = 20 μg/mL; MBC = 40 μg/mL) and Fusarium oxysporum (spore MIC = 20 μg/mL; mycelial EC₅₀ = 64.596 μg/mL). The antimicrobial mechanism was attributed to cell membrane disruption and oxidative stress induction. This study provides an excellent antimicrobial agent for controlling crop soil-borne pathogens. Full article

This paper reports the results of a system-level total ionizing dose (TID) effect simulation study on a SMIC 130 nm LEON2 processor. Firstly, the device-level simulations of the 130 nm NMOS transistors are performed using the Sentaurus TCAD software to analyze the effects of a bias condition, channel width, and irradiation dose on a TID-induced leakage current. Based on the TCAD simulation results, a Verilog-A-based compact model is developed for NMOS transistors to describe the TID-induced leakage current, and it is then embedded into target nodes of the SPICE netlist for the LEON2 processor, enabling system-level TID simulations. The simulation results reveal the processor’s failure threshold and corresponding failure mechanism; meanwhile, the increase in the power supply current with the irradiation dose is also observed. The research reported in this paper can provide beneficial guidance for radiation performance evaluation and radiation hardening by design (RHBD) in 130 nm bulk CMOS processors. Full article

Allium tuberosum, commonly known as garlic chives, is a promising species with significant antioxidant and anti-inflammatory properties, useful both fresh and dried as a spice. This study analyzed the chlorophyll, carotenoid, polyphenol content, and antioxidant activity in various parts of two- and three-year-old garlic chives, including green stems, inflorescences, and flowering shoots. The research found that flowering shoots had higher levels of chlorophylls and carotenoids, while inflorescences were rich in total polyphenols and exhibited the highest antioxidant activity. Essential oils extracted from different parts of the plant were analyzed using gas chromatography–mass spectrometry (GC–MS), revealing distinct chemical profiles. The oils contained unique compounds, with oxygenated monoterpenes predominant in green stems and stems with flower buds, and aliphatic hydrocarbons more prevalent in inflorescences. This study highlights the high antioxidant potential of Allium tuberosum and suggests further research due to its varied chemical composition across different plant parts. Full article

Local vegetables and spices are essential components of traditional food and health systems in northeastern Thailand, yet quantitative ethnobotanical evidence remains limited. This study documents the diversity, utilization, and cultural significance of vegetables and spices used in Sang Kho Sub-district, Phu Phan District, Sakon Nakhon Province. Ethnobotanical data were collected in 2025 through field surveys, voucher-based plant identification, semi-structured interviews, and participant observation involving 92 informants across 23 villages. Cultural significance and medicinal knowledge were evaluated using the Cultural Importance Index (CI), Informant Consensus Factor (FIC), and Fidelity Level (FL). A total of 113 taxa belonging to 94 genera and 49 plant families were recorded. Poaceae and Zingiberaceae were the most species-rich families. Native species slightly predominated (51.33%), and herbaceous taxa were most common. Leaves were the most frequently used plant part. Most taxa were used as vegetables (92 species), followed by traditional medicines (20 species), spices or seasonings (18 species), and food ingredients or culinary additives (18 species). The highest CI values were recorded for Allium ascalonicum L. (1.152), Capsicum annuum L. (1.098), and Coriandrum sativum L. (1.043). FIC values ranged from 0.60 to 1.00, with complete consensus for circulatory and neurological disorders. Cymbopogon citratus showed the highest FL (75%) for gastrointestinal uses. These findings demonstrate the close integration of food and medicine in local plant-use systems and provide baseline data for food system resilience and cultural knowledge conservation. Full article

Fermented sucuk is a fermented food product widely consumed and enjoyed by people in Türkiye. Spices and other additives are used in the production of fermented sucuk. Due to the increasing demand for natural and healthy food consumption, the need for natural additives is also growing. Propolis is naturally obtained from honeybee hives and consists of bioactive compounds with antimicrobial and antioxidant properties. Studies have been conducted on the addition of propolis to various meat and meat products, as well as other food products. However, no studies have been found on the addition of propolis to fermented sucuk. The aim was to investigate the effect of different types of propolis (red, green, brown) on the quality characteristics of fermented sucuks. Microbiological, physicochemical, textural and sensory analyses were performed on the sucuk samples produced. It was observed that propolis did not have an adverse effect on the analysis results of propolis-added sucuks. In particular, it was determined that the growth of pathogenic bacteria was inhibited in propolis-added sucuk, resulting in low TBARS values, and other analyses yielded results in line with these standards. Based on these findings, the addition of propolis has been shown to have a positive effect on the quality of fermented sucuk. Full article

The quality of different coffee varieties varies, and the corresponding bioactive value of coffee processing byproducts is often overlooked. For that, we employed HPLC, GC-MS, and electronic sensory analyses to evaluate the key bioactive components, antioxidant potential, and flavor traits of green coffee bean and coffee processing byproducts of seven coffee varieties. The results showed that green coffee beans (Oe+Ie) and exocarp (Ep) possessed strong antioxidant activity and high total phenolic content (TPC), caffeine and trigonelline content. Among the varieties, DR390 contained higher levels of total phenols, caffeine, and trigonelline, whereas DR402 was rich in caffeine and chlorogenic acid. In addition, RY3 exhibited higher TPC, total flavonoid content (TFC), caffeine, and chlorogenic acid. The parchment (Pc) layer was rich in soluble sugars (1.83–5.43%), while the silverskin (Sk) contained relatively high levels of chlorogenic acid (3.58–4.69 mg/g). Flavor analysis identified eleven classes of volatile compounds in green coffee bean (Oe+Ie) and byproducts (Ep, Pc, Sk), with esters, ketones, alcohols, and aldehydes being the most prevalent. Seven key aroma compounds, including methyl salicylate, phenethyl alcohol, nonanal, and benzaldehyde, were identified across the various structural tissues of coffee fruit. Distinct flavor profiles were observed among the coffee fruit parts: green coffee bean (Oe+Ie) was nutty; the Ep showed fruity and cocoa-like aromas; the Pc and Sk exhibited papery and nutty aromas, respectively. Varieties DR397, DR402, and RY3 exhibited pronounced aroma profiles. Comprehensive analysis showed that DR402 and RY3 had higher overall scores for bioactive and flavor components than other varieties in their groups. In summary, green coffee bean (Oe+Ie) exhibited strong antioxidant activity and high levels of bioactive compounds. Coffee byproducts, such as the Ep, hold potential for extracting natural antioxidants and bioactive compounds to develop specialty products or for other high-value utilization. Full article

Background: Chronic pain, which affects over 50 million adults in the United States, has stimulated growing interest in natural and nutrition-based remedies as adjuncts to pharmacologic therapies. Evidence suggests that turmeric and related extracts (i.e., curcuminoids) may provide pain relief, albeit often at levels above dietary ranges, while piperine from black pepper exhibits bioenhancer characteristics of relevance with dietary exposures. Objective: To test the effectiveness of dietarily relevant amounts of turmeric with and without black pepper on self-reported pain ratings among adults with chronic pain. Methods: A randomized, crossover clinical trial tested the effectiveness of turmeric only (one of three amounts within culinary ranges) or turmeric with black pepper to influence pain in adults ≥ 40 years of age. Participants (n = 30, with moderate pain: 4–7 on 0–10-point scale) were enrolled in a 21-day trial, and an experience sampling methodology approach was used. Participants were prompted to report current pain using the numeric pain rating scale (NPRS; 0–10) via text message three times per day for the full study period. Data were averaged and analyzed via linear mixed effects models for repeated measurements. Results: Pain ratings from baseline to week 3 were reduced and statistically significant (p < 0.001) but not statistically different between groups. The provided turmeric, both with and without black pepper, and varying amounts of turmeric (300 mg, 1 g, and 3 g, n = 10 participants/amount) did not show statistically significant differences in pain ratings (p = 0.157 and p = 0.338, respectively). Conclusions: Consuming dietarily relevant amounts of turmeric, either alone or with black pepper, appears to improve average pain ratings. This result suggests a feasible dietary option for further study of nutritional interventions for chronic pain management. Full article