Influence of Dietary Spices in Regulation of Intestinal Uptake
Dietary spices are a group of natural compounds that are commonly used to add flavor and aroma to food. Some spices have been shown to have medicinal properties and may have an impact on the regulation of intestinal uptake.
Some studies have found that certain spices can help to regulate the intestinal uptake of nutrients and other compounds by modulating the activity of enzymes and transporters involved in intestinal absorption. For example, ginger, cinnamon, and turmeric have been found to increase the expression of nutrient transporters and enzymes, thereby increasing the absorption of nutrients such as glucose and amino acids.
In addition, spices like black pepper, cinnamon, and ginger have been shown to have anti-inflammatory properties and can help to reduce inflammation in the gut. This can help to improve gut health and may also enhance the absorption of nutrients.
Some studies also have revealed that dietary spices can have a prebiotic effect and can help to promote the growth of beneficial gut bacteria, which can also enhance gut health and nutrient absorption.
Overall, dietary spices can play a role in regulating the intestinal uptake of nutrients through modulating the activity of enzymes and transporters, reducing inflammation, and promoting gut health. However, more research is needed to fully understand the mechanisms and effects of dietary spices on intestinal uptake.
Carotenoids are non-polar compounds which impart yellow, orange, and red hues to a
number of commonly consumed fruits and vegetables. They are synthesized by plants and other
photosynthetic organisms including certain bacteria, fungi, and yeasts . To date, more than 750 carotenoids have been identified in various natural sources . In general, carotenoids are classified into two primary types:
hydrocarbon carotenoids such as B-carotene and lycopene are composed entirely of hydrogen
and carbon and xanthophylls (lutein, zeaxanthin, canthaxanthin, astaxanthin, and fucoxanthin)
contain oxygen in addition to carbon and hydrogen. Some carotenoids, like B-carotene, a-carotene,
B-cryptoxanthin serve as an important source of provitamin A in the human diet. Consumption of the
carotenoid lycopene has been associated with a reduced risk of developing cardiovascular disease
and cancer. Xanthophyll carotenoids like lutein and zeaxanthin have been shown to provide
potential beneficial effects on human eye health particularly in delaying progression of
age-related macular degeneration (AMD). Recently, astaxanthin (keto-carotenoids) and fucoxanthin (epoxy-carotenoids) are
recognised as promising marine carotenoids with anticipated role against diabetes, obesity, angiogenesis and cancers.
Apart from these diverse structures of carotenoids showed certain
common properties such as antioxidant activity, cell signalling, immunomodulation and
inhibit on cancer growth . Dietary ingestion is the only source to obtain
them, since humans cannot synthesize. Epidemiological studies correlated that consumption of
dietary carotenoids decreased risk of vitamin-A deficiency (VAD), cancer, atherosclerosis,
and age-related macular degeneration (AMD).
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