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In vitro influence of spices and spice-active principles on digestive enzymes of rat pancreas and small intestine.

Ramakrishna Rao, R. and Platel, Kalpana and Srinivasan, K. (2003) In vitro influence of spices and spice-active principles on digestive enzymes of rat pancreas and small intestine. Die Nahrung, 47 (6). pp. 408-12. ISSN 0027-769X

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Abstract

In vitro influence of 14 individual spices (curcumin, capsaicin, piperine, garlic, onion, ginger, mint, coriander, cumin, ajowan, fennel, fenugreek, mustard, and asafoetida) on the activities of digestive enzymes of rat pancreas and small intestine was examined by including them in the reaction mixture at two different concentrations. A majority of spices enhanced the activity of pancreatic lipase and amylase when they are directly in contact with the enzyme. It is inferred that this positive influence on the activity of enzymes may have a supplementary role in the overall digestive stimulant action of spices, besides causing an enhancement of the titres of digestive enzymes in pancreatic tissue.

Item Type: Article
Uncontrolled Keywords: Digestive enzymes / Spices /
Subjects: 600 Technology > 08 Food technology > 30 Spices/Condiments
600 Technology > 08 Food technology > 16 Nutritive value > 05 Enzymes
Divisions: Dept. of Biochemistry
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 26 Jun 2009 07:02
Last Modified: 17 Oct 2018 09:23
URI: http://ir.cftri.com/id/eprint/2047

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