Disease relevance of Condiments

• This reduction of arsenite induced clastogenicity by aqueous extracts of the condiments may be due in part to the antioxidant properties of their chemical constituents, thus suggesting that the condiments may be useful in the prevention of arsenite-induced toxicity in areas where arsenic is an environmental contaminant [1].

High impact information on Condiments

• 1-Phenyl-1-hydroxy-N-pentane is a synthetic derivative of an ingredient of Curcuma longa that is used as a condiment and dye [2].
• 1'-Acetoxychavicol acetate (ACA) is a component of a traditional Asian condiment obtained from the rhizomes of the commonly used ethno-medicinal plant Languas galanga [3].
• BACKGROUND: Fish sauce and soy sauce have been suggested as food vehicles for iron fortification in Asia. NaFeEDTA is a potentially useful fortificant because it can be added to these condiments without causing precipitation during storage [4].
• Fatty foods such as luncheon meats, condiments and salad dressings, and ground beef contributed more to the antioxidant intakes of current smokers than to those of the other 2 groups, whereas fruit and vegetables contributed less [5].
• Dietary histories concerned the frequency of consumption per week of 29 selected food items (including the major sources of starches, proteins, fats, fibres, vitamins A and C, nitrates and nitrites in the Italian diet) and subjective scores for condiments and salt intake [6].

Biological context of Condiments

• Popular vegetables, condiments and some Nigerian staple foods were evaluated for their relative methylating potential due to nitrosamide formation following nitrosation under standardized conditions [7].

Anatomical context of Condiments

• The effects of Curcuma zedoaria, which is used as a condiment, in perfumery, and as a medicine, on immune response were investigated by measuring macrophage-stimulating activity in macrophages and RAW 264.7 cells [8].

Associations of Condiments with chemical compounds

• Tyramine content of preserved and fermented foods or condiments of Far Eastern cuisine [9].
• Extradietary sodium chloride is a condiment not a requirement [10].
• Therefore, the histamine content of representative Chinese cuisine, which included 31 common dishes, 12 condiments and 12 basic ingredients from several sources, was measured using a sensitive and specific radioenzymatic assay [11].
• In the condiment cultivar, 80.5% of the alkaloids of the latex consisted of the two phthalideisoquinoline alkaloids narcotoline and noscapine [12].
• Identification of lactic acid bacteria constituting the predominating microflora in an acid-fermented condiment (tempoyak) popular in Malaysia [13].

Gene context of Condiments

• These "food signs" are highly memorable and easily recognizable and include findings that resemble various fruits and vegetables; meat, fish, and egg dishes; pasta, rice, grains, and bread (carbohydrates); desserts, cakes, and candy; and dishes, cutlery, condiments, and so on [14].
• One hundred composed samples of cereals, grains, spices, condiments and refined and raw sugars were analysed for aflatoxin B1, B2, G1 and G2 [15].

References