304: Selected Synergistic Health Benefits of Spices (Ginger and Turmeric)

Introduction

Ginge r(G) and turmeric (T) contain phenolic substances with strong anti-inflammatory and antioxidant properties. Combining G&T may produce synergistic effects, enhancing bioactivity and utilization in food industry. This work sought to determine selected health benefits of G&T (pure and in combinations).

Methods

Total phenolic content (TPC), total flavonoid content (TFC), 1,1-diphenyl-2picrylhydrazyll radical scavenging activity (DPPH), Ferric reducing antioxidant power (FRAP), Trolox equivalent antioxidant capacity (TEAC), Nitric oxide radical scavenging ability (NORS) and inhibition of α-glucosidase, α-amylase, and lipase enzymes by G&T extracts were evaluated using standard protocols. Aqueous extracts (AQE) and 80% Ethanol extracts (ETE) were prepared from samples, 100% Ginger (100G), 75% Ginger + 25% Turmeric (25G+75T), 50% Ginger + 50% Turmeric (50G+50T), 25% Ginger + 75% Turmeric (25G + 75T), and 100% Turmeric (100T).

Results

ETE of spices yielded over 5-fold higher amount of phenolics compared to AQE. Among ETE, samples with higher turmeric concentration showed elevated TPC (mg G.A.E./100g DW) [100T (3098.22), 25G+75T (2733.66)] and TFC (mg C.E./100g DW) [100T (995.36), 25G+75T (967.06)]. Highest DPPH inhibition (90%) was seen by 50G+50T ETE combination, followed by 25G+75T (87%) and 100G (86%). AQE showed significantly lower DPPH inhibition, from 9-61%. However, TEAC in AQE was significantly higher than ETE for pure and combination samples. Spices with higher Ginger concentration had higher inhibition (%) of metabolizing enzymes. Highest % of enzyme inhibition seen by 75G-25T ETE (50.23% by α-amylase and 60% by lipase), indicating synergistic interaction between G&T.

Significance

Synergistic effects of G&T enhance antioxidant activity and inhibit metabolizing enzymes. Future studies should explore alternative extraction methods, assess pure and combined spice extracts in cell cultures, and investigate the development of functional foods or beverages using G&T for chronic disease prevention.

Authors: T. Thatipamula*, N. Montgomery, R. Kaur, H. Singh, K. Medabalimi, J. Boateng, M. Verghese