I am currently doing a study on the antimicrobial compounds in spices and will welcome any help with recent studies especially on toxicity issues associated with the antimicrobial compounds in spices. I have some materials from journals but will welcome any further help.
Toxicity for using spices as a whole in cooking would be negligible - but if you talk of the active ingrediants separately and isolate them they are definately upto a certain extent - toxic - again the question is toxic against whom?
Spices have immense antimicrobial potential. Some spices like Clove and Cinnamon have high antimicrobial activity as well as antioxidant potential. But eugenol present in clove is known for its toxicity at higher concentration.
You might need to visit http://www.ncbi.nlm.nih.gov/pubmed/27382998 and http://www.ncbi.nlm.nih.gov/pubmed/16872360.
But generally if you are considering investigating toxicity, you may look at it toxicity to epithelial cells since clove is widely used against stomach disturbances and diarrhoea. Epithelial cells lines the stomach and many internal components.
- Badges
- Science topic
- Similar topics
- Chemistry
- Biochemistry
- Biochemical Techniques
- Blotting Techniques
- Immunoblotting
- Dyes