{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,13]],"date-time":"2026-10-13T12:46:56Z","timestamp":1791895616917,"version":"4.3.4"},"reference-count":46,"publisher":"Wiley","issue":"8","license":[{"start":{"date-parts":[[2017,7,5]],"date-time":"2017-07-05T00:00:00Z","timestamp":1499212800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/4.0\/"}],"funder":[{"DOI":"10.13039\/100011075","name":"David Geffen School of Medicine, University of California, Los Angeles","doi-asserted-by":"publisher","id":[{"id":"10.13039\/100011075","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2017,8]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:p>\n                    The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP\u2010HPLC\u2010DAD method and antioxidant capacity was determined by measuring colorimetrically the extent to scavenge ABTS radical cations. Effects of spice extracts on the viability of 88 anaerobic and facultative isolates from intestinal microbiota were determined by using Brucella agar plates containing serial dilutions of extracts. A total of 14 phenolic compounds, a piperine, cinnamic acid, and cinnamaldehyde were identified and quantitated. Spice extracts exhibited high antioxidant capacity that correlated with the total amount of major chemicals. All spice extracts, with the exception of turmeric, enhanced the growth of\n                    <jats:italic>Bifidobacterium<\/jats:italic>\n                    spp. and\n                    <jats:italic>Lactobacillus<\/jats:italic>\n                    spp. All spices exhibited inhibitory activity against selected\n                    <jats:italic>Ruminococcus<\/jats:italic>\n                    species. Cinnamon, oregano, and rosemary were active against selected\n                    <jats:italic>Fusobacterium<\/jats:italic>\n                    strains and cinnamon, rosemary, and turmeric were active against selected\n                    <jats:italic>Clostridium<\/jats:italic>\n                    spp. Some spices displayed prebiotic\u2010like activity by promoting the growth of beneficial bacteria and suppressing the growth of pathogenic bacteria, suggesting their potential role in the regulation of intestinal microbiota and the enhancement of gastrointestinal health. The identification and quantification of spice\u2010specific phytochemicals provided insight into the potential influence of these chemicals on the gut microbial communities and activities. Future research on the connections between spice\u2010induced changes in gut microbiota and host metabolism and disease preventive effect in animal models and humans is needed.\n                  <\/jats:p>","DOI":"10.1111\/1750-3841.13792","type":"journal-article","created":{"date-parts":[[2017,7,5]],"date-time":"2017-07-05T08:53:18Z","timestamp":1499244798000},"page":"1807-1813","source":"Crossref","is-referenced-by-count":68,"title":["Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts"],"prefix":"10.1111","volume":"82","author":[{"given":"Qing\u2010Yi","family":"Lu","sequence":"first","affiliation":[{"name":"UCLA Center for Human Nutrition David Geffen School of Medicine  Los Angeles CA U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Paula H.","family":"Summanen","sequence":"additional","affiliation":[{"name":"Research Service VA Medical Center West Los Angeles  Los Angeles CA U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ru\u2010Po","family":"Lee","sequence":"additional","affiliation":[{"name":"UCLA Center for Human Nutrition David Geffen School of Medicine  Los Angeles CA U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Jianjun","family":"Huang","sequence":"additional","affiliation":[{"name":"UCLA Center for Human Nutrition David Geffen School of Medicine  Los Angeles CA U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Susanne M.","family":"Henning","sequence":"additional","affiliation":[{"name":"UCLA Center for Human Nutrition David Geffen School of Medicine  Los Angeles CA U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"David","family":"Heber","sequence":"additional","affiliation":[{"name":"UCLA Center for Human Nutrition David Geffen School of Medicine  Los Angeles CA U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sydney M.","family":"Finegold","sequence":"additional","affiliation":[{"name":"Research Service VA Medical Center West Los Angeles  Los Angeles CA U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Zhaoping","family":"Li","sequence":"additional","affiliation":[{"name":"UCLA Center for Human Nutrition David Geffen School of Medicine  Los Angeles CA U.S.A"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2017,7,5]]},"reference":[{"issue":"2","key":"e_1_2_7_2_1","first-page":"92","article-title":"Antibacterial effect of thyme, peppermint, sage, black pepper and garlic hydrosols against Bacillus subtilis and Salmonella enteritidis","volume":"5","author":"Al\u2010Turki AI","year":"2007","journal-title":"J Food Agric Environ"},{"key":"e_1_2_7_3_1","doi-asserted-by":"publisher","DOI":"10.3389\/fmicb.2016.01204"},{"key":"e_1_2_7_4_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf9014262"},{"key":"e_1_2_7_5_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2016.08.111"},{"key":"e_1_2_7_6_1","doi-asserted-by":"publisher","DOI":"10.1021\/jf0715323"},{"key":"e_1_2_7_7_1","doi-asserted-by":"publisher","DOI":"10.1055\/s-2004-835835"},{"key":"e_1_2_7_8_1","doi-asserted-by":"publisher","DOI":"10.1089\/mdr.2014.0074"},{"issue":"5","key":"e_1_2_7_9_1","first-page":"497","article-title":"The inhibitory effect of polyphenols on human gut microbiota","volume":"63","author":"Duda\u2010Chodak A","year":"2012","journal-title":"J Physiol Pharmacol"},{"key":"e_1_2_7_10_1","doi-asserted-by":"publisher","DOI":"10.1155\/2015\/850902"},{"key":"e_1_2_7_11_1","doi-asserted-by":"publisher","DOI":"10.1186\/s12887-015-0384-x"},{"issue":"5","key":"e_1_2_7_12_1","doi-asserted-by":"crossref","first-page":"193","DOI":"10.1079\/ejhs.2009\/1182840","article-title":"Content and composition of volatile terpenes, flavonoids, and phenolic acids in Greek oregano (Origanum vulgare L. ssp hirtum) at different development stages during cultivation in cool temperate climate","volume":"74","author":"Grevsen K","year":"2009","journal-title":"Eur J Hortic Sci"},{"key":"e_1_2_7_13_1","doi-asserted-by":"publisher","DOI":"10.1002\/j.1536-4801.2000.tb02654.x"},{"key":"e_1_2_7_14_1","doi-asserted-by":"publisher","DOI":"10.1177\/0748233713498458"},{"issue":"1","key":"e_1_2_7_15_1","doi-asserted-by":"crossref","first-page":"95","DOI":"10.1093\/ajcn\/84.1.95","article-title":"Content of redox\u2010active compounds (i.e., antioxidants) in foods consumed in the United States","volume":"84","author":"Halvorsen BL","year":"2006","journal-title":"Am J Clin Nutr"},{"key":"e_1_2_7_16_1","article-title":"Methods for antimicrobial susceptibility testing of anaerobic bacteria; 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