Anti-Oxidant potentials of <i>Yaji</i> spices

Abstract

Globally, spices have been used as coloring, flavoring and therapeutic agents, as well as food additives and preservatives, due to their anti-microbial, anti-parasitic, anti-helmintic and anti-oxidant potentials. Common amongst these spices are ginger, clove, red pepper and black pepper, which in combination, constitutes the main spices in Yaji –a complex Nigerian Suya-meat sauce that also contain groundnut cake flour, Ajinomoto (monosodium glutamate) and salt. Based on the clinical relevance of antioxidants and the growing concern on Yaji as regards its rate of consumption, hepatotoxicity, neurotoxicity and nephro- toxicity effect, this paper highlights the anti-oxidant potentials of ginger, clove, red pepper and black pepper –herein referred to as Yaji -spices.

Key Words: spices, anti-oxidants, medicine, flavoring agents.