what is the preservative quality of pepper, oregano coriander thyme cinnamon garlic cloves turmeric
Answers
Answer:
pepper is possibly the first organism to be used regularly as a food additive and preservative. ... This spicy antimicrobial chemical is responsible for the easily recognizable heat and flavor of black pepper. Piperine is highly concentrated in both the outer coating and inside the peppercorn itself.
Answer:
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Explanation:
Spices are important food supplements, which have been used as flavouring agents and preservatives for thousands of years in tropical Africa, Asia and other parts of the world. They are well known for their medicinal properties, and their use in traditional systems of medicine has been on record for a long time. Current biomedical efforts are focused on their scientific merits, to provide science based evidence for the traditional uses and to develop either functional foods or nutraceuticals. Although, epidemiological and clinical studies have indicated that spices are important source as antioxidant, bioavailability enhancement nature, antimicrobial activity, hypolipidemic property, antidiabetic influence, anti-inflammatory ability, anticarcinogenic potential, neuroprotective effect, antiallergic, antibacterial, antifungal, antispasmodic, hepato-protective, hypotensive, antiaging, osteoporosis, DNA damage, heart diseases, induce apoptosis, diuretic, central nervous system stimulant, analgesic, immuno-modulator and carminative.