An important part of the evaluability assessment involves sitting down with project staff to work through a causal model for all the project activities to be covered in the impact assessment. This means determining what exactly the project is doing or will do, over what time period, and with which expected outputs, outcomes, and impacts Impact of chronic fear. Living under constant threat has serious health consequences. Physical blogger.com weakens our immune system and can cause cardiovascular damage, gastrointestinal problems such as ulcers and irritable bowel syndrome, and decreased blogger.com can lead to accelerated ageing and even premature death cludes resources to complement the Human Impact on Ecosystems Unit Plan. You will find a glossary, a timeline, context-setting activities, a bibliography, curriculum links and curriculum-supporting field trip suggestions. The Unit Plan section follows this Teacher Guide and includes lesson plans, student handouts, answer keys, culminating
Impact of Fear and Anxiety | Taking Charge of Your Health & Wellbeing
Try out PMC Labs and tell us what you think. Learn More. liam morhcnihsay A. balretni nihsay Y. slacituecerutuf aiX. Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals.
Spices and herbs are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color. Due to their excellent antioxidant activity, spices and herbs have also been used to treat some diseases. In this review article, the chemical composition and antioxidant activity of spices and culinary herbs are presented. The content of flavonoids and total polyphenols in different spices and herbs are summarized.
The applications of spices and their impacts on human health are briefly described. The extraction and analytical methods for determination of antioxidant capacity are concisely reviewed.
Herbs and spices have been used in many different ways. Since the ancient times, spices and culinary herbs have been added to food to enhance flavor and improve their organoleptic properties. Spices and herbs have also been widely used as preservatives and medicine. Spices and herbs have been extensively studied in different countries because of the high antioxidant activity in certain spices and their beneficial effects on human health [ 12impact of human activities, 345678910111213141516171819202122 ].
As part of our diet, spices and herbs, in addition to fruits and vegetables, could provide us with additional sources of natural antioxidants. Antioxidants from spices are a large group of bioactive compounds which impact of human activities of flavonoids, phenolic compounds, sulfur-containing compounds, impact of human activities, tannins, alkaloids, phenolic diterpenes, and vitamins [ 7891112131621 ].
These compounds demonstrate different antioxidant activities. For example, flavonoids have the ability to scavenge free radicals and can form complexes with catalytic metal ions rendering them inactive. Studies have shown that spices and herbs such as rosemary, sage, impact of human activities, and oregano are excellent sources of antioxidants with impact of human activities high content of phenolic compounds.
Antioxidants can protect lipids and oils in food against oxidative degradation. When added to food, antioxidants control rancidity development, retard the formation of toxic oxidation products, maintain nutritional quality, and extend the shelf-life of products, impact of human activities.
Because of safety concerns, synthetic antioxidants are limited impact of human activities be used as food preservatives. Natural antioxidants obtained from edible materials such as spices and herbs, have been of increasing interest.
Natural antioxidants contained in spices help to reduce oxidative stress. Oxidative stress, which is caused by high concentration of free radicals in cells and tissues, impact of human activities, can be induced by various negative factors, such as gamma, UV, and X-ray radiation, psycho-emotional stress, polluted food, adverse environmental conditions, intensive physical exertion, smoking, alcoholism, and drug addiction.
Chronic oxidative stress has been reported to lead to a variety of diseases, including cancer, heart related diseases, and the acceleration of aging. Several secondary products of lipid oxidation, such as malondialdehyde and 4-hydroxynonenal, can react with biological components such as proteins, amino acids, and DNA.
Malondialdehyde has been shown to be formed both enzymatically and non-enzymatically, and has been implicated in health problems such as mutagenesis and carcinogenesis. Spices and culinary herbs are rich in antioxidants. Therefore, spices could potentially be used as ameliorative or preventive agents for some health issues [ 5610131416 ].
To have a better understanding of the antioxidant activity from spices, we present the bioactive compounds, the content of flavonoids, and the total polyphenols in different spices. The therapeutic effects of various spices for different diseases are summarized. Other applications of spices and herbs are briefly described in this review. The antioxidant activity of spices is related to their chemical composition; primarily to the presence of polyphenolic and other biologically active compounds.
Table 1 lists primary antioxidants and the biologically active compounds found in spices and culinary herbs that include flavonoids, phenolic acids, lignans, essential oils, and alkaloids, as summarized from several publications [ 232425 ]. These compounds were largely determined by chromatographic methods, impact of human activities.
Chemical composition of spices seasonings and culinary herbs [ 232425 ]. The USDA U. Department of Agriculture Database impact of human activities information of flavonoid contents in spices and culinary herbs as determined by HPLC-UV High performance liquid chromatography-UV detector and HPLC-MS High performance liquid chromatography-mass spectrometry detection.
The highest amounts of flavonoids have been found in parsley, oregano, celery, saffron, dill, fennel, and Tasmanian pepper Table 2. Consumption of these spices and culinary herbs may contribute a significant portion of the plant antioxidants found in the human diet. Flavonoid content in spices from the USDA U. Department of Agriculture database on flavonoids content of selected foods, release 3. Ten flavonoids with significant quantity have been identified in different spices.
The most frequently found compounds were quercetin, luteolin, and kaempferol. The highest flavonoid contents were as follows: apigenin in dried parsley, luteolin in Mexican oregano, luteolin in celery seeds, and cyanidin in Tasmanian pepper.
The greatest amount of kaempferol and quercetin was found in capers. Table 3 shows the most biologically active compounds contained in various spices and their chemical structures. Many of them have been reported to be anti-carcinogenic and their actions have been studied separately. These compounds also have other important therapeutic effects and antioxidant activities.
Various research and review articles related to the antioxidant activity of spices have been published during the last decade [ 1213161718192021272829impact of human activities, 3031323334 impact of human activities, 35363738394041impact of human activities, 42434445464748495051 ]. Among these biologically active compounds found in spices, rosmarinic acid was the dominant phenolic compound in the six spices of the family Labiatae which contributed significantly to the antioxidant capacity of these impact of human activities. Shan et al.
In their study, major phenolic compounds were identified and quantified in different spices. Rosmarinic acid was found in mint, sweet basil, oregano, rosemary, sage, and thyme. The spices with the highest content of rosmarinic acid were oregano Vallverdú-Queralt et al. The main phenolic acid in the studied culinary herbs was found to be rosmarinic acid, which varied from 0.
The concentrations of rosmarinic acid in rosemary, oregano, cumin, impact of human activities, cinnamon, thyme and bay are: Nagy et al. Zheng and Wang [ 54 ] investigated antioxidant activity and phenolic compounds in selected herbs.
Rosmarinic acid and hydroxycinnamic acid compounds have been demonstrated to possess strong antioxidant activity. Rosmarinic acid was the most abundant phenolic constituents in the sage extracts Oregano extracts also had high contents of rosmarinic acid Thyme and rosemary were known to have high antioxidant capacities with high contents of rosmarinic acid It was found that certain species of oregano had extremely high total phenolic contents and oxygen radical absorption capacity ORAC values as well.
Typically flavonoids and phenolic acids impact of human activities the main phenolics in spices that possess antioxidant activity. Flavonoids generally occur as glycosylated derivatives with apigenin and luteolin are commonly found in aromatic herbs such as parsley, rosemary, thyme; quercetin and kaempferol in onions.
The antioxidant activity of phenolic compounds is mainly due to their redox propertiessuch as adsorbing and neutralizing free radicals, quenching singlet and triplet oxygen, or decomposing peroxides.
In general, flavonoids have higher antioxidant activities against peroxyl radicals than do phenolic acids due to multiple hydroxyl groups. Research [ 55 ] showed that quercetin was the major dietary flavonoid, followed by kaempferol, luteolin, and apigenin in the Netherlands. Wojdylo et al, impact of human activities. It was found that quercetin, luteolin, apigenin were predominant flavonoids in those herbs in addition to phenolic acids.
Yao et al. It was indicated that cumin and peppermint were good sources of flavanones Naringenin, eriodictyol ; parsley and thyme are sources of flavones apigenin, chrysin, luteolin, diosmetinand onions are sources of flavonols isorhamnetin, kaempferol, quercetin, myricetin, rutin. Dimitrios [ 58 ] introduced extensive sources of natural antioxidants from fruits, vegetable, seeds, wine, and tea. It was demonstrated that different spices and herbs are important sources of natural phenolic antioxidants: flavones in parsley; carnosic acid, carnosol, rosmarinic acid, rosmanol in rosemary; carnosol, carnosic acid, lateolin, rosmanul, rosmarinic acid in sage; rosmarinic acid, phenolic acids, flavonoids in oregano; thymol, carvacrol, flavonoids, lubeolin in thyme; rosmarinic, carnosol, carvacrol, flavonoids in summer savory and Gingerol and related compounds in Ginger.
Study [ 54 ] revealed that Greek mountain oregano, hard sweet marjoram, Mexican oregano and sweet bay had higher total phenolic content in various herbal extracts studied, with total phenolic content Kähkönen et al.
In a mini review, Embuscado summarized total impact of human activities content of spices and herbs from different researches [ 60 ]: allspice per gram; basil per gram; cinnamon per gram; fennel per gram; ginger 3. A database [ 27 ] that contains data for spices and culinary herbs from 59 countries was produced by a number of manufacturers, impact of human activities. The impact of human activities content was measured by modified ferric reducing antioxidant power FRAP assay.
Twenty-seven spices had the highest antioxidant content which varied from to mmol per g. The phenolic content was measured using Folin—Ciocalteu assay. Colves, impact of human activities, cinnamon and oregano were the three spices with the highest value.
It is not a surprising that spices and herbs are at the top of the list of products with the highest antioxidant content [ 61impact of human activities, 62 ]. Their antioxidant activities are ten times higher than that of fruit and vegetables, impact of human activities. The antioxidant capacities of some spices showed a positive correlation with their impact of human activities total polyphenol concentrations.
Extraction techniques aim to extract the active compounds from spices with certain selectivity and sensitivity. Several well-known methods have been used for extraction of active components from spices, such as liquid-phase extraction extraction using solventssolid-phase extraction, and supercritical fluid extraction extraction using СО 2 in its supercritical state [ 63 ]. It was proven that different solvents or solvent mixture applied on the same spice sample can lead to different extraction efficiencies.
A list of solvents used for extraction of spices has been provided by AllwynSundarRay et al.
5 Human Impacts on the Environment: Crash Course Ecology #10
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Sep 15, · Antioxidant Activity of Spices and Their Impact on Human Health: A Review. Alexander Yashin, 1 Yakov Yashin, 1 Xiaoyan Xia, 2 and Boris Nemzer 2, 3, * Antioxidant activities and antioxidant capacities of compounds from the same spices could be different depending on the analytical methods used An important part of the evaluability assessment involves sitting down with project staff to work through a causal model for all the project activities to be covered in the impact assessment. This means determining what exactly the project is doing or will do, over what time period, and with which expected outputs, outcomes, and impacts Impact of chronic fear. Living under constant threat has serious health consequences. Physical blogger.com weakens our immune system and can cause cardiovascular damage, gastrointestinal problems such as ulcers and irritable bowel syndrome, and decreased blogger.com can lead to accelerated ageing and even premature death
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