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Rodov, V., Department of Postharvest Science of Fresh Produce, ARO - The Volcani Center, Bet Dagan, Israel.
Vinokur, Y.
Gogia, N.
Chkhikvishvili, I.
Georgian cuisine is famous for its spices for meat dishes. Many spices are rich in polyphenols and other antioxidants that reduce the formation of carcinogenic products during thermal processing of meat and counteract its adverse health effects. In spite of the relative popularity of meat dishes, Georgia is characterized by low incidence of the colorectal cancer. We suggest that this phenomenon may be at least partially related to antioxidant-rich spices and other products of plant origin copiously used in Georgian cuisine during preparation and consumption of meat. The present study characterized the content of phenolic compounds and antioxidant capacities of hydrophilic and lipophilic fractions from commercial samples of Georgian spices. Hydrophilic antioxidant capacity and total content of phenolic compounds in the spices were closely correlated. High values of the both parameters were found in kviteli kvavili (marigold, Tagetes patula L.), kondari (summer savory, Satureja hortensis L.) and kotsakhuri (barberry, Berberis vulgaris L.), as well as in kvliavi (caraway, Carum carvi L.) and tsiteli tsitsaka (red pepper, Capsicum annuum L.). High lipophilic activity was revealed in the red pepper and especially in kviteli kvavili (marigold). The analysis of the active principles of the spices and their mode of action is in progress.
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Hydrophilic and lipophilic antioxidant capacities of Georgian spices for meat and their possible health implications.
Rodov, V., Department of Postharvest Science of Fresh Produce, ARO - The Volcani Center, Bet Dagan, Israel.
Vinokur, Y.
Gogia, N.
Chkhikvishvili, I.
Hydrophilic and lipophilic antioxidant capacities of Georgian spices for meat and their possible health implications.
Georgian cuisine is famous for its spices for meat dishes. Many spices are rich in polyphenols and other antioxidants that reduce the formation of carcinogenic products during thermal processing of meat and counteract its adverse health effects. In spite of the relative popularity of meat dishes, Georgia is characterized by low incidence of the colorectal cancer. We suggest that this phenomenon may be at least partially related to antioxidant-rich spices and other products of plant origin copiously used in Georgian cuisine during preparation and consumption of meat. The present study characterized the content of phenolic compounds and antioxidant capacities of hydrophilic and lipophilic fractions from commercial samples of Georgian spices. Hydrophilic antioxidant capacity and total content of phenolic compounds in the spices were closely correlated. High values of the both parameters were found in kviteli kvavili (marigold, Tagetes patula L.), kondari (summer savory, Satureja hortensis L.) and kotsakhuri (barberry, Berberis vulgaris L.), as well as in kvliavi (caraway, Carum carvi L.) and tsiteli tsitsaka (red pepper, Capsicum annuum L.). High lipophilic activity was revealed in the red pepper and especially in kviteli kvavili (marigold). The analysis of the active principles of the spices and their mode of action is in progress.
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