By HELEN D. ABBOTT, Assistant in the Chemical Laboratory of the
Philadelphia Polyclinic, and College for Graduates in Medicine.
The prevailing opinion respecting the substances known as condiments
is, that they possess essentially stimulating qualities, rendering them
peculiarly fitted for inducing, by reflex action, the secretion of the
alimentary juices. Letheby gives, as the functions of condiments,
such as pepper, mustard, spices, pot-herbs, etc., that besides their
stimulating properties they give flavor to food; and by them indifferent
food is made palatable, and its digestion accelerated. He enumerates as
aids to digestion--proper selection of food, according to the taste of
the individual, proper treatment of it as regards cooking, and proper
variation of it, both as to its nature and treatment.
While it is difficult to give an entirely satisfactory definition as to
what constitutes food, the following extracts from standard works
will serve as guides. Hermann[1] says: "The compound must be fit
for absorption into the blood or chyle, either directly, or after
preparation by the processes of digestion, i.e., it must be digestible.
It must replace directly some inorganic or organic constituent of the
body; or it must undergo conversion into such a constituent, while in
the body; or it must serve as an ingredient in the construction of such
a constituent." He further says that water, chlorides, and phosphates
are the most indispensable articles of diet. Watts[2] states that
"whatever is commonly absorbed in a state of health is perhaps the best,
or rather the truest, definition of food."
[Footnote 1: Elements of Human Physiology, by L. Hermann. Translated by
Gamgee.]
[Footnote 2: Dictionary of Chemistry, vol. iv., pages 147-8.]
Chemical analysis shows that the most important and widely applicable
foods contain carbon, hydrogen, oxygen, nitrogen, and mineral matter,
the latter containing phosphates and chlorides. Other things being
equal, it may be considered that the comparative nutrient value of
two articles is in proportion to the amounts of carbon, nitrogen, and
phosphoric acid they contain.
"The food of man also contains certain substances known under the name
of condiments. Since these bodies perform their functions outside the
real body, though within the alimentary canal, they have no
better reason to be considered as food than has hunger, _optimum
condimentum_."[1] Such is the positively expressed opinion of Foster,
the author of the article on nutrition in Watts' Dictionary of
Chemistry. With a view of determining how far the common condiments
deserve this summary dismissal, a number of analyses have been made in
the laboratory of the Philadelphia Polyclinic. My examinations were
especially directed to the mineral matter, phosphoric acid, and
nitrogen. The following table shows the result of the analyses:
Percent. Percent.
of ash. of P_{2}O_{5}.
Fennel........................ 9.00 .103
Marjoram...................... 8.84 .050
Peppermint.................... 8.80 .016
Thyme......................... 8.34 .122
Poppy......................... 7.74 .024
Sage.......................... 7.58 .033
Caraway....................... 7.08 .118
Spearmint..................... 7.06 .017
Coriander..................... 6.10 .097
Cloves........................ 5.84 .563
Allspice...................... 5.54 .017
Mustard....................... 3.90 .134
Black pepper.................. 3.60 .011
Jamaica ginger................ 3.16 .052
Cinnamon...................... 3.02 .009
Mace.......................... 2.44 .230
Nutmeg........................ 2.24 .092
Celery........................ 1.29 .082
White pepper.................. 1.16 .017
Aniseed....................... 1.05 .113
[Footnote 1: Ibid., page 149.]
The articles were examined in the condition in which they were
obtained in the market, without any preliminary drying, selecting, or
preparation. The ash was obtained by burning in a platinum crucible, at
as low a temperature as possible, dissolving in hydrochloric acid the
phosphoric acid separated as ammonium molybdo-phosphate, and determined
in the usual manner.
Qualitative tests made for nitrogen indicated its presence in each one
of the condiments examined.
It is of importance to observe that the majority of these condiments are
fruits, ripe or nearly so. The seed appropriates to itself the nitrogen
and the greatest nutritive properties for the development of the future
plant. All nutritive substances fall into two classes: the one serves
for the repair of the unoxidizable constituents of the body, the other
is destined to replace the oxidizable. Condiments fulfill both of
these requirements, as is shown by a study of their composition; the
phosphoric acid and nitrogen are taken up by the tissues, as from other
substances used in diet. Some articles affect the character of the
excretions; this is often due to essential oils; the presence of these
in the excretions cannot be said to diminish the value of the substances
in supplying the tissues the necessary elements. The same holds true for
condiments; the essential oils conspicuous in them are accorded only
stimulating properties; however, it may be observed that the essential
oils in tea and coffee are accredited with a portion of the dietetic
value of these beverages. It appears that when condiments are used in
food, especially for the sick, they may serve the double purpose of
rendering the food more appetizing and of adding to its nutritive value.
The value of food as a purely therapeutic agent is attracting some
attention at present, and in its study we must not neglect
those substances which combine stimulant and nutritive
qualities.--_Polyclinic_.
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