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Risk assessment of biological
active substances in
herbs and spices
Prof. Dr. Herbert J. Buckenhüskes
HJB BAP 001E
Secondary plant metabolites
5.000 – 10.000 substances
Different chemical structures
Substances with biological functions, e.g.
- antagonistic substances
- growth regulators
- attractants
Estimated intake with a well balanced diet:
1,5 g per day
HJB BAP 002E
Protective mechanisms
Physiological protective mechanisms:
- Selection by sens of smell and taste
- Detoxicating enzymes in liver, gut and kidneys
- Bacterial transformations in the gut
- Nausea
Learning of suitable behaviour patterns:
- Experience
- Geophagism
- Selective satiation
- Development of suitable technical measures
HJB BAP 003E
Sensorially interesting secondary metabolites
of herbs and spices
Function Groups of substances / substances (examples)
Flavour Essential oil: > 3.000 substances: cyclic and acyclic monoter-
substances pene and sesquiterpene hydrocarbons, - aldehydes, -alcohols,
-ketones and -epoxides; polyfunctional terpenes, phenylpropan
derivatives as well as its decomposition products; esters;
aliphatic hydrocarbons and its oxygene containing derivatives;
volatile sulfur und nitrogene containing substances; glykosides
Bitter Monoterpenes (oleuropein, picrocrocin, fenchone); sesquiter-
substances pen lactones; diterpenes, triterpenes, flavanone glycosides,
lignanes, saponines
Hot Alk(en)yl-alkan/alkenthiosulfinates, dialk(en)ylmonosulfides,
substances dialk(en)yloligosulfides; thioglycosides; gingeroles;
capsaicinoides; amides of piper spec.
Couloring Carotinoides (capsanthin, capsorubin, crocin) chlorophyll, an-
substances thocyanes, flavonoides, betacyanes, phenylpropan derivatives
HJB BAP 004E
(curcumin)
Examples of technologically interesting secondary
metabolites of herbs and spices
Properties Groups of substances / substances (examples)
Antioxidant o-dihydroxybenzen derivatives as flavonoides,
isoflavonoides, caffeic acid derivatives (rosemaric
acid), anthocyanes, lignanes, tocopheroles,
carotinoides, ascorbic acid, monophenoles
Antimicrobial Components of the essential oils
HJB BAP 005E
Examples of health and well-being promoting biologically actic
substances of herbs and spices
[WATZL and LEITZMANN 1995; GERHARDT 1999; TEUSCHER, 2003]
Effect Substance(s) Spice
Appetizing and Cephale phase: aromatic
promotion of digestion essential oils, hot and bitter
substances / Gastric and
intestinal phase: essential
oils, hot substances
Spasmolytic Substances of essential oil Anise, fennel
Antioxidative, radical Garlic, onion, chives
quencher
Anticarcinogenic and Essential oils, leek oils Nutmeg, parsley,
antitumoric mustard oils cress,rosmary, garlic,
curcuminoides onions, turmeric
Hepatoprotective effect Radical quenchers, soluble Nutmeg, black cumin,
SH-compounds pepper, celery
Anti hypercholesterol- Radical quenchers (inhibition Ginger, garlic, onion,
HJB BAP 006E
emic and anti arterio- LDL-oxidation); bile caraway, nutmeg,
sclerotic effect promoting? mustard, sesame,
Examples of health and well-being promoting biologically actic
substances of herbs and spices
[WATZL and LEITZMANN 1995; GERHARDT 1999; TEUSCHER, 2003]
Effect Substance(s) Spice
Estrogenic and gestagenic Phytoestrogene Hop, turmeric, thyme
Phytoprogestine fennel, cumin, turmeric,
thyme, cloves
Bronchospasmolytic and Essential oils Anise, fennel, star anise,
secretolytic thyme
Antiulcerogenic Empiric fenugreek, cloves, paprika,
ginger, garlic
Diuretic Flavonoides? lovage, parsley, juniper
Urin antiseptic Mustard oils cress, horseradish
Inhibition of thromboxane Gingerol, ajoene, Ginger, garlic, nutmeg,
formation and prevention of diallyldisulfid, cloves, onions
platelet aggregation vinyldithiine
Analgetic Capsaicinoides Paprika; chile
HJB BAP 007E
Opinion of the Scientific Committee
on Food (September 2001)
Estragole (1-Allyl-4methoxybenzene)
Methyleugenol (4-Allyl-1,2-dimethoxybenzene)
…has been demonstrated to be genotoxic and
carcinogenic. Therefore the existence of a
threshold cannot be assumed and the Committee
could not establish a safe exposure limit.
Consequently, reductions in the exposure and
restrictions in the use levels are indicated.
HJB BAP 008
Critical Counter-arguments I
Long tradition of use
- Development of protective mechanisms
- No questionable experiences
Nature is not healthy per se
Advances in chemical analysis
Toxikological assessment
Criticism against high dosage animal experiments
Question of thresholds
Natural protectants
HJB BAP 009E
Critical Counter-arguments II
Normally the discussed substances
occur only in very limited amounts
In most cases herbs and spices are
used in small quantities
Tea: limited extraction into the tea
water
Bioavailability
HJB BAP 010E
Comparison of intake and threshold values for Methyl
Eugenol and Estragole [SMITH et al., 2002]
Methyl Eugenol
Products Intake Intake „Eaters only“ Threshold
µg/P / d µg/kg bw / d µg/kg bw / d value
mg/kg bw / d
Spices 30,1 0,50
Essential oil 9,49 0,16
Added substance 6,41 0,11
Total exposure 0,77 7,7 1 – 10
Estragole
Products Intake Intake „Eaters only“ Threshold
µg/P / d µg/kg bw / d µg/kg bw / d value
mg/kg bw / d
Spices 37,6 0,63
Essential oil 16,41 0,27
HJB BAP 011E
Added substance 5,79 0,1
Total exposure 1,0 10,0 1 - 10
Percentage of female CD-1 mice with hepatomas after
receiving estragole in food, plotted against molecules of
estragole / kg / day [WADDEL, 2002]
Percent of Animals with Tumors
Hepatomas
Human "Eaters only"
HJB BAP 012E
Molecules of Estragole/kg/day
Percentage of F344/N male rats with hepatocellular
carcinoms after gavage with methyl eugenol plotted
against molecules of methyl eugenol kg/day [WADDEL, 2002]
Hepatocellular Carcinomas
Percent of Rats with Tumors
Pesto Eaters
Present in Food
Added as Flavour
HJB BAP 013E
Molecules of Methyl Eugenol/ kg / day
In food toxicology we
are working with better
and better and more
sensitive methods on
less and less important
problems
Christian Schlatter, 1996
