A. Nwaopara, Chilie Anibeze, F. Akpuaka, S. Nwaopara
{"title":"亚吉香料的抗菌潜力:尼日利亚一种复杂的亚亚肉酱的成分诱导组织学研究","authors":"A. Nwaopara, Chilie Anibeze, F. Akpuaka, S. Nwaopara","doi":"10.5580/2184","DOIUrl":null,"url":null,"abstract":"Spices and herbs have been used for thousands of centuries as preservatives for foods and for medicinal purposes. Some of these spices and herbs possess antimicrobial potentials that may, in combination, be considered as alternatives to conventional antimicrobial agents especially in this era of antimicrobial drug resistance. Our interest however, is on the widely consumed Nigerian suya meat sauce called Yaji. It is a complex mixture of salt, ginger, clove, red pepper and black pepper, all of which, on individual basis, have established antimicrobial properties. This paper therefore highlights these all-in-one antimicrobial potentials of Yaji.","PeriodicalId":107168,"journal":{"name":"The Internet Journal of Alternative Medicine","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2008-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"19","resultStr":"{\"title\":\"Antimicrobial Potentials of Yaji-Spices: The Constituents of a Complex Nigerian Suya Meat Sauce Inducing Histological Investigations\",\"authors\":\"A. Nwaopara, Chilie Anibeze, F. Akpuaka, S. Nwaopara\",\"doi\":\"10.5580/2184\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Spices and herbs have been used for thousands of centuries as preservatives for foods and for medicinal purposes. Some of these spices and herbs possess antimicrobial potentials that may, in combination, be considered as alternatives to conventional antimicrobial agents especially in this era of antimicrobial drug resistance. Our interest however, is on the widely consumed Nigerian suya meat sauce called Yaji. It is a complex mixture of salt, ginger, clove, red pepper and black pepper, all of which, on individual basis, have established antimicrobial properties. This paper therefore highlights these all-in-one antimicrobial potentials of Yaji.\",\"PeriodicalId\":107168,\"journal\":{\"name\":\"The Internet Journal of Alternative Medicine\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2008-12-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"19\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"The Internet Journal of Alternative Medicine\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5580/2184\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"The Internet Journal of Alternative Medicine","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5580/2184","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Antimicrobial Potentials of Yaji-Spices: The Constituents of a Complex Nigerian Suya Meat Sauce Inducing Histological Investigations
Spices and herbs have been used for thousands of centuries as preservatives for foods and for medicinal purposes. Some of these spices and herbs possess antimicrobial potentials that may, in combination, be considered as alternatives to conventional antimicrobial agents especially in this era of antimicrobial drug resistance. Our interest however, is on the widely consumed Nigerian suya meat sauce called Yaji. It is a complex mixture of salt, ginger, clove, red pepper and black pepper, all of which, on individual basis, have established antimicrobial properties. This paper therefore highlights these all-in-one antimicrobial potentials of Yaji.