Search Results (196)

The pepper weevil Anthonomus eugenii is a devastating pest native to Central America that can cause severe damage to over 35 pepper varieties. Global trade in peppers has significantly increased the risk of its spread and expansion. Moreover, future climate change may add more uncertainty to its distribution, resulting in considerable ecological and economic damage globally. Therefore, we employed an ensemble model combining Random Forests and CLIMEX to predict the potential global distribution of A. eugenii in historical and future climate scenarios. The results indicated that the maximum temperature of the warmest month is an important variable affecting global A. eugenii distribution. Under the historical climate scenario, the potential global distribution of A. eugenii is concentrated in the Midwestern and Southern United States, Central America, the La Plata Plain, parts of the Brazilian Plateau, the Mediterranean and Black Sea coasts, sub-Saharan Africa, Northern and Southern China, Southern India, Indochina Peninsula, and coastal area in Eastern Australia. Under future climate scenarios, suitable areas in the Northern Hemisphere, including North America, Europe, and China, are projected to expand toward higher latitudes. In China, the number of highly suitable areas is expected to increase significantly, mainly in the south and north. Contrastingly, suitable areas in Central America, northern South America, the Brazilian Plateau, India, and the Indochina Peninsula will become less suitable. The total land area suitable for A. eugenii under historical and future low- and high-emission climate scenarios accounted for 73.12, 66.82, and 75.97% of the global land area (except for Antarctica), respectively. The high-suitability areas identified by both models decreased by 19.05 and 35.02% under low- and high-emission scenarios, respectively. Building on these findings, we inferred the future expansion trends of A. eugenii globally. Furthermore, we provide early warning of A. eugenii invasion and a scientific basis for its spread and outbreak, facilitating the development of effective quarantine and control measures. Full article

Background: Culinary herbs and spices are potent sources of bioactive compounds such as (poly)phenols that confer health benefits to consumers. Observational studies have quantified (poly)phenol intake levels from foods and beverages but not herbs and spices. Hence, the contribution of herbs and spices to (poly)phenol intakes is unclear. Methods: The current study measured herb and spice total (poly)phenol consumption in a convenience sample of adults (n = 212) using a validated online herb and spice questionnaire. Respondents reported the frequency and amount of consumption of 27 herbs and spices during the past month. Total (poly)phenol concentration (mg) for each herb and spice was calculated using the online database Phenol-Explorer. Results: Responses showed monthly intakes of 679.92 (1134.06) (median, IQR) mg total (poly)phenols from 47.44 (60.71) g herbs and spices. Cinnamon, black pepper and cloves were the largest contributors to total (poly)phenol intakes from herbs and spices. Conclusions: These findings suggest that herbs and spices contribute potentially meaningful amounts of (poly)phenols to total dietary (poly)phenol intakes and that existing reports of (poly)phenol consumption for populations may underestimate actual levels by 3–12%. Full article

Pathogens deploy various molecular mechanisms to overcome host defenses, among which glycoside hydrolases (GHs) play a critical role as virulence factors. Understanding the functional roles of these enzymes is essential for uncovering pathogen–host interactions and developing strategies for disease management. Fusarium wilt has occurred in the main Piper nigrum cultivation regions, which seriously affects the yield and quality of P. nigrum. Here, we identified and characterized FsGH28c, a GH28 family member in Fusarium solani. Its expression was significantly upregulated during the infection of black pepper (Piper nigrum) roots by F. solani cv. WN-1, indicating its potential role in pathogenicity. FsGH28c elicited cell death in Nicotiana benthamiana and modulated the expression of genes related to pathogenesis. FsGH28c exerts a positive influence on the pathogenicity of F. solani. The knockout of FsGH28c mutant strains markedly attenuated F. solani ’s virulence in black pepper plants. The knockout mutant strains decrease the ability of F. solani to utilize carbon sources. The FsGH28c deletion did not affect mycelial growth on PDA but did impact spore development. We identified a U-box protein, PnPUB35, interacting with FsGH28c using yeast two-hybrid and bimolecular fluorescence complementation assays. PnPUB35 conferred enhanced resistance to F. solani in black pepper through positive regulation. These findings suggest that FsGH28c may function as a virulence factor by modulating host immune responses through its interaction with PnPUB35. Full article

Spices are a part of modern and ancient cultures due to their recognized culinary and medicinal properties. Pepper is commonly used in many recipes; however, in the field of gastronomy, the term “pepper” usually refers to a group that includes several different spices, such as black pepper (Piper nigrum L.), cubeb pepper (Piper cubeba L.f.), long pepper (Piper longum L.), pink pepper (Schinus terebinthifolius Raddi), allspice (Pimenta dioica L. Merrill), and Japanese pepper (Zanthoxylum piperitum DC.). Despite the extensive study of the chemical characterization and medicinal and culinary properties of “pepper”, sensory analysis (color, aroma profile, odor profile, and chemesthesis) of these spices have not been completed. Therefore, the aim of this review was to identify the strengths, weaknesses, opportunities, and threats within the spice supply chain considering these six “peppers” to analyze their positive and negative aspects. Finally, we selected the most representative molecules and properties of spices referred to as “pepper” to expand the research focus and highlight their key aspects related to health and sensory science for future applications. In this sense, this review provides a new strategic guideline that will help us understand and assess the key internal and external factors of pepper, allowing them to be applied in different sectors with different approaches. Full article

Culinary herbs and spices are valued worldwide for their flavor, aroma, and medicinal benefits. They encompass diverse bioactive metabolites, such as polyphenols and terpenoids, which contribute to plant defense and offer anticarcinogenic, anti-inflammatory, antioxidant, and cognitive-enhancing effects. This study aimed to establish the volatile fingerprint of culinary herbs (lemon verbena, chives, basil, sage, coriander, and parsley) and spices (curcuma, nutmeg, cumin, black pepper, Jamaica pepper, and juniper berry) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME/GC-MS). The predominant volatile organic metabolites (VOMs) identified were subjected to in silico molecular docking simulations of anti-Alzheimer’s (e.g., acetylcholinesterase (AChE), butyrylcholinesterase (BChE)), antioxidants (e.g., monoamine oxidase B (MAO-B), inducible nitric oxide synthase (iNOS)), and anti-inflammatory receptors (e.g., 5-lipoxygenase (5-LOX), cyclooxygenase-2 (COX-2)). The culinary herb and spice extracts were also subjected to in vitro assays to evaluate their potential as antioxidant (DPPH, ABTS, and ORAC) and anti-inflammatory (% protein denaturation) agents. A total of 121 VOMs were identified in the culinary herbs and spices, with the predominant chemical families being monoterpenoids (48.3%), sesquiterpenoids (14.0%), esters (11.9%), and carbonyl compounds (8.8%). In silico molecular docking simulations revealed that cuminaldehyde, β-caryophyllene, γ-curcumene, germacrene D, and τ-cadinol exhibited the strongest inhibitory activities against the selected receptors. Among the extracts, Jamaica pepper showed the highest antioxidant and anti-inflammatory activities, while lemon verbena exhibited the lowest ones. These findings highlight the promising potential of the studied culinary herbs and spices in the modulation of inflammatory processes related to Alzheimer’s disease. However, further investigations, particularly clinical studies, are recommended to validate these results and explore their therapeutic applications. Full article

Spices contain abundant essential oils and active compounds, which can be difficult to introduce into living cells due to their apolar, lipophilic nature. Carbon nanoparticles, produced through the Maillard reaction during food heat treatment, are small enough to enter cells easily. This study explores how thermal processing affects the formation of carbon nanodots (CNDs) in spices, revealing that higher temperatures boost CND synthesis, thus enhancing bioavailability and biological effectiveness. Interestingly, turmeric and black pepper enriched with CNDs notably influenced yeast fermentation, with an overall increase in antioxidant capacity, especially in turmeric and chili pepper. However, excessive heat occasionally reduced antioxidant activity, suggesting the breakdown of sensitive compounds. These findings highlight the potential of CND-enriched spices for health and nutrition applications. Full article

Plastic pollution and environmental degradation necessitate the development of natural, biodegradable food preservation materials. This study examined chitosan-based film-forming solutions using kombucha derived from black tea, lemon balm, and chamomile as natural solvents rich in bioactive compounds. Lemon balm kombucha solutions were used to create chitosan films and coat red peppers. The study assessed the mechanical properties of the films and the effects of chitosan coating on peppers, including texture, ascorbic acid content, sensory attributes, and antioxidant activity. Microbiological tests showed that a chitosan–lemon balm kombucha solution acted against Escherichia coli, Pseudomonas aeruginosa and Salmonella enterica. Lemon balm kombucha had high total phenolic (381.67 µg GAeq/mL) and flavonoid (21.05 µg Qeq/mL) contents. The chitosan film exhibited a tensile strength of 11.08 MPa and an elongation at break of 53.45%. The water vapor transmission rate of the obtained chitosan film was 131.84 g/m²·24 h. Coated peppers showed a 32% increase in skin strength and retained 11% more ascorbic acid after 15 days. Sensory evaluation revealed no significant differences from controls. These results highlight lemon balm kombucha as a promising natural solvent for chitosan coatings, which have the potential to extend red pepper shelf life and to support food preservation. Full article

This research aimed to evaluate the effects of an olive pomace extract (OE) and a fat-encapsulated extract composed of a blend of oleoresins from Capsicum sp., black pepper, and ginger (SPICY) on broiler chicken performance and antioxidant function. In total, 640 1-day-old male chicks were randomly assigned to five experimental diets (eight replicates/treatment, 16 birds/replicate). Diets included a basal diet with no added vitamin E (NC), NC plus 100 ppm of vitamin E (PC), NC plus 1250 ppm of OE, NC plus 250 ppm of (SPICY), and NC plus 1250 ppm OE plus 250 ppm of SPICY (SPIOE). Phytogenic additives were supplied by Lucta S.A., Spain. Compared to the NC, the PC significantly (p < 0.05) increased ADG from 8 to 14 days of age, with both OE and SPICY showing intermediate values between both controls. At the end of this trial, at 35 days of age, a significant (p < 0.05) increase in plasma GPx activity was observed in PC-fed birds compared to the NC, with no effects of malonyl dialdehyde (MDA) and total antioxidant capacity. Birds fed the OE and SPICY displayed intermediate values of GPx activity compared to both controls. The expression of heat shock protein 70 (HSP70) and glutathione S-Transferase Alpha 4 (GSTA4) was significantly lower (p < 0.05) in the jejunal mucosa of birds fed the OE compared to the NC. Moreover, the expression of HSP70 was significantly lower (p < 0.05) in birds fed the OE compared to SPICY but was not significantly different compared to the blend of both extracts (SPIOE). In conclusion, OE and SPICY were useful in maintaining growth performance in no vit E-supplemented diets, particularly in the case of OE mediated by its antioxidant action through HSP70. Full article

This study evaluated the effects of a botanical supplement (a formulated proprietary blend of turmeric, capsicum, and black pepper oleoresin in a fat carrier; PHYT), fed pre- and post-calving, on colostrum and milk yield and the quality, passive transfer of immunity, and performance of cow–calf pairs. Twenty-three (BW = 532 ± 9.13 kg; age 36 mo) crossbred Angus cows were randomly assigned to three treatment groups: (1) not supplemented (CON, n = 7); (2) supplemented with 250 mg/head/day (PHYT250, n = 8); or (3) supplemented with 500 mg/head/day (PHYT500, n = 8) of the botanical supplement. The cows were individually fed the supplement from 30 days (±6 days) pre-calving to 60 days post-calving. Colostrum was collected on d 0 (pre-suckling), and d 1, d 2, and d 3 post-calving. The total milk from all quarters was collected 45 and 90 d post-calving and at weaning. Colostrum and milk volumes were recorded, and samples were analyzed for percentages of fat, protein, milk urea nitrogen, other solids, and lactose. Colostrum samples were analyzed for concentrations of IgG, IgA, and IgM, and milk samples were analyzed for IgG concentration using radial immunodiffusion. Blood samples were collected from dams and calves, and serum was analyzed for concentrations of IgG (cows and calves) and IgA (calves). Cow and calf BW were measured periodically until weaning. Supplementation with PHYT linearly increased fat in colostrum (CON = 3.29, PHIT250 = 4.23, and PHYT500 = 4.17 ± 0.77%; p = 0.05) and IgA in calf serum (96.91, 151.69, and 183.42 ± 29.78 mg/dL for CON, PHYT250, and PHYT500, respectively; p = 0.04) and tended to linearly increase concentrations of fat in milk (CON = 3.84, PHYT250 = 4.05, and PHYT500 = 4.71 ± 1.04%; p = 0.07), IgG in calf serum (2082.31; 2196.29; and 2577.78 ± 213.08 mg/dL for CON, PHYT250, and PHYT500, respectively; p = 0.09), and IgM in colostrum (CON = 179.04; PHYT250 = 170.79; PHYT500 = 218.30 ± 16.08 mg/dL; p = 0.09). A quadratic response was observed for calf ADG (p = 0.03), where CON (0.99 ± 0.03 kg/d) was less than PHYT250 (1.10 ± 0.03 kg/d), and intermediate values were observed for PHYT500 (1.01 ± 0.03 kg/d). In summary, supplementation with PHYT led to a linear increase in colostrum fat and IgA levels in calf serum. Additionally, supplementation tended to linearly elevate fat concentrations in milk, IgG levels in calf serum, and IgM levels in colostrum. Our results suggest that supplementing beef cows in late gestation and early lactation with 250 or 500 mg/head/d of PHYT improves colostrum quality and calf health and performance. Further investigation is needed to determine both the biological significance and the economic benefits of botanical additives in beef production. Full article

This contribution is aimed at analyzing a series of life-prolonging and rejuvenating treatments (bcud len), recipes of ambrosia for immortality (bdud rtsi sman), and yogic and meditative techniques incorporated in the Man ngag bye ba ring bsrel (Ten Million of Quintessential Instructions, The Relics; henceforth Ring bsrel), a medical corpus mainly authored by Zur mkhar ba mNyam nyid rdo rje (1439–1475). The many treads of mNyam nyid rdo rje’s literary production reflect his rNying ma and bKa’ brgyud spiritual legacies: the author systematically elaborated materials drawn from the rNying ma gter ma tradition and complex medico–alchemical practices ascribed to the third Karmapa Rang byung rdo rje (1284–1339) and O rgyan pa rin chen dpal (1230–1309). The key ingredients of the recipes include saxifrage [bdud rtsi ’od ldan; Micranthes melanocentra; Saxifraga melanocentra], purple sage [lug mur; Phlomoides bracteosa], potent substances such as black aconite [bstan dug; Aconitum spicatum;], nightshade [thang phrom; Anisodus spp.; Mandragora caulescens], mercury–sulfide ashes (zla bcud; bcud rgyal), aphrodisiacs containing salamander meat [da byid, gangs sbal; Batrachuporus pinchonii], caterpillar fungus [dByar rtswa dgun ’bu; Cordyceps sinensis], and other substances endowed with hot potencies that can enhance gtum mo practices such as the dwarf rhododendron [da lis; Rhododendron spp.] and compounds containing long peer [pi pi ling; Piper longum], black pepper, [pho bar is; Piper nigrum], ginger, and so forth. The consecrated medicines and the rituals can bestow protection from any sort of diseases, diseases-carrier forces (gdon), and poisoning and lead to spiritual achievements. The analysis of these scriptural materials brings into focus the historical interrelation of diverse traditions that are represented by the heterogeneity of ideas and practices handed down through the Zur medical lineage. Full article

Consumers are increasingly attracted to innovative, gourmand, and sustainable food products. This has led to a growing interest in flavored olive oils through co-milling processing. This study explores the production and characterization of flavored olive oils obtained by co-milling olives with orange pomace, black pepper, and hemp seeds, aiming to enhance their sensory and compositional properties while promoting sustainability through the valorization of agri-food by-products. The flavored olive oils and their control samples were analyzed for free acidity, tocopherols, phenolic compounds, volatiles, and sensory profiles. The flavored oils exhibited an acceptable hydrolytic state and peculiar sensory notes, depending on the ingredients used, as well as enhanced compositional qualities. This research highlights the potential of using oranges and hemp by-products in flavored oil production, offering an innovative approach to reducing food waste, with the possibility of future industrial applications. Full article

This study aims to explore the effect of using black pepper essential oil (BPEO) to produce a healthier chicken pâté. Four different formulations were produced: a control formulation without back pepper and three with increasing BPEO contents. To test the effect of using BPEO, physiochemical analyses were performed at two different moments, 8 and 21 days after production. Microbiological analyses were performed 2, 9, 16, and 23 days after production. Sensory analysis to evaluate the pleasantness of the pâtés to consumers was performed 21 days after production. Finally, total phenol and flavonoid content and antioxidant activity were evaluated. Results show no significant physicochemical differences. Pâtés with no BPEO or black garlic were the most pleasant, but 0.3 or 0.5% of BPEO were not significantly less appreciated, while 1% of the EO caused a decrease in taste and global appreciation. The higher the BPEO content, the higher the phenol content, antioxidant (with an increase from 1.58 to 2.27 mg eq. Fe II/g of sample, in the Control at T23 and V3 at T23, respectively), and microbial activity (with total mesophiles count reduction from 5.91 to 5.21 log CFU/g sample in V3 from T9 to T16). The use of 1% of BPEO showed a significant effect on the reduction in mesophile counts for at least two weeks. These results highlight the potential for optimizing BPEO or black garlic content to ensure both consumer acceptance and enhanced functional properties. While further analysis will help pinpoint the best formulation, the current findings are a promising step towards achieving an optimal balance. Full article

Complementary and alternative medicine (CAM) encompasses a variety of ancient therapies with origins in cultures such as those of China, Egypt, Greece, Iran, India, and Rome. The National Institutes of Health (NIH) classifies these integrative therapies into five categories: (1) mind–body therapies, (2) biological practices, (3) manipulative and body practices, (4) energy medicine, and (5) whole medical systems, including traditional Chinese medicine and Ayurvedic medicine. This review explores the role of biological practices utilizing aromatic plants, particularly through inhalation aromatherapy and massage with essential oils, as effective complementary strategies within health systems. The review compiles information on the most commonly used plants and essential oils for holistic health maintenance from a complementary and alternative perspective. Given their accessibility and relative safety compared to conventional treatments, these therapies have gained popularity worldwide. Furthermore, the integration of essential oils has been shown to alleviate various psychological and physiological symptoms, including anxiety, depression, fatigue, sleep disorders, neuropathic pain, nausea, and menopausal symptoms. Among the studied plants, lavender has emerged as being particularly notable due to its broad spectrum of therapeutic effects and its designation by the US Food and Drug Administration (FDA) as “Generally Recognized as Safe”. Other essential oils under investigation include eucalyptus, damask rose, sandalwood, vetiver, calamus, frankincense, chamomile, lemon, grapefruit, tangerine, orange, sage, rosemary, garlic, and black pepper. This study emphasizes the potential benefits of these aromatic plants in enhancing patient well-being. Additionally, it underscores the importance of conducting further research to ensure the safety and efficacy of these therapies. Full article

This study examines the effect of extraction techniques (maceration-M, reflux-RE, ultrasonic-UE, Soxhlet extraction-SE) on the yield of total extractive matter (TEM), extraction kinetics, and antioxidant activity of black pepper fruits ethanolic extracts (BPFEEs). The content of total phenols and flavonoids was determined by Folin-Ciocalteu and AlCl₃ methods, respectively. The antioxidant activity of the extracts was determined by five tests (DPPH, ABTS, FIC, FRAP, and ferricyanide assay), that react by different mechanisms. The highest yield of TEM was observed in the extract obtained by SE (18.77 g/100 g p.m.). Model Ponomarev and a non-stationary diffusion model through the plant material were used for modelling the extraction process. The extract obtained by UE showed the highest content of phenols (85.64 mg GAE/g d.e.), while the extract obtained by RE showed the best antioxidant activity according to DPPH, ABTS, FIC, and FRAP tests, while the extract obtained by UE showed the best activity according to the ferricyanide test. The study provides a comparative analysis of extraction techniques, highlighting their specific advantages, and guiding proper selection based on the desired goal (maximum TEM yield, highest phenolic and flavonoid content, and best antioxidant activity). Full article

Background/Objectives: Individuals with special metabolic demands are at risk of deficiencies in fat-soluble vitamins, which can be counteracted via supplementation. Here, we tested the ability of micellization alone or in combination with selected natural plant extracts to increase the intestinal absorption and bioefficacy of fat-soluble vitamins. Methods: Micellated and nonmicellated vitamins D3 (cholecalciferol), D2 (ergocalciferol), E (alpha tocopheryl acetate), and K2 (menaquionone-7) were tested in intestinal Caco-2 or buccal TR146 cells in combination with curcuma (Curcuma longa), black pepper (Piper nigrum), or ginger (Zingiber officinale Roscoe) plant extracts. The vitamin uptake was quantified via HPLC-MS, and bioefficacy was assessed via gene expression analyses or the Griess assay for nitric oxide generation. Results: Micellization increased the uptake of vitamin D into buccal and intestinal cells, with vitamin D3 being more efficient than vitamin D2 in increasing the expression of genes involved in calcium transport. The micellization of vitamin E acetate increased its uptake and conversion into biologically active free vitamin E in intestinal cells only. The vitamin K2 uptake into buccal and intestinal cells was increased via micellization. Plant extracts increased the uptake of select micellated vitamins, with no plant extract being effective in combination with all vitamins. The curcuma extract increased the uptake of vitamins D2/D3 but not their bioefficacy. Black pepper and ginger extracts increased the uptake of vitamin E acetate into intestinal cells but failed to increase its conversion into free vitamin E. The ginger extract augmented the uptake of vitamin K2 and increased NO generation additively. Conclusions: Our data substantiate the positive effects of micellization on fat-soluble vitamin absorption and bioefficacy in vitro. While the application of plant extracts in addition to micellization to further increase bioefficacy is an interesting approach, further studies are warranted to understand vitamin-specific interactions and translation into increased bioefficacy. Full article