Compound Interest: Food Chemistry

Guarding Against Toothache & Premature Ejaculation – The Chemistry of Cloves

April 9, 2014 7Comments 2Likes 299Views

Cloves are a spice that you may well have stowed away somewhere in the kitchen; originally from the Maluku Islands in Indonesia, the spice itself comes from the flower buds of the clove tree. It is used to flavour food, imparting a sweet, aromatic flavour, and also one of the common spices used in the making of mulled wine. As well as this, the oil of cloves is commonly recommended as a traditional remedy for relieving toothache, amongst other conditions. So, what are the chemicals that make this use possible?

The Hallucinogen in Your Kitchen – The Chemistry of Nutmeg

March 24, 2014 9Comments 2Likes 286Views

When you think of hallucinogens, you probably wouldn’t expect to find one lurking, unbeknownst to you, in your kitchen spice rack. However, the hallucinogenic properties of nutmeg have been known for some time – historical records mention its use as a treatment for problems with the digestive system and the kidneys, and others from as far back as the 16th & 17th centuries comment on its narcotic effects. So, what are the chemical compounds that cause this?

Chemical Compounds in Herbs & Spices – Alternate Version

March 15, 2014 1Comment 0Likes 274Views

Herbs & Spices Compounds - Molecular Formula — Click to enlarge

Here’s a second version of the herbs & spices compounds graphic (original version here). If you prefer your compounds represented by their molecular formulae rather than their skeletal formulae, then this one’s for you.

Chemical Compounds in Herbs & Spices

March 13, 2014 20Comments 2Likes 343Views

Herbs & Spices Chemical Compounds — Click to enlarge

[Now available to purchase as herb/spice jar labels here!]

It’s often stated that cooking is much like chemistry, or vice versa. I thought it’d be fun to take that a little further, and look at the major organic compounds present in various different herbs and spices that are frequently used in cooking, so that’s what this poster tries to do. Obviously, each herb or spice owes its precise flavour to the complex mix of organic compounds it is composed of, rather than one simple compound that can be isolated – however, some compounds contribute more than others, and it is these that I’ve tried to focus on here.

Why Can Beetroot Turn Urine Red? – The Chemistry of Beetroot

March 11, 2014 23Comments 1Like 332Views

The latest of the food science graphics looks at the chemistry of beetroot. An unusual effect of beetroot is that it can cause ‘beeturia’, or a red colouration to the urine, after ingestion. This is a condition that only affects an estimated 10-14% of the population, so what are the chemical compounds behind it, and why isn’t it a universal effect?

Infographic on the chemistry of grapefruit. Grapefruit and grapefruit juice interact with a large number of drugs, usually resulting in adverse effects. These interactions are caused by a class of compounds called furanocoumarins, in particular the compounds bergamottin and dihydroxybergamottin. Furanocoumarins inhibit some forms of an enzyme, CYP3A4, responsible for breaking down drugs in the body. As the prescribed doses of drugs take into account how quickly the drug is broken down in the body, this can cause higher concentrations of the drug in the bloodstream, which in turn can result in unpleasant side effects. The colour of pink and red grapefruits is caused by the compound lycopene.

Why does Grapefruit Interact with Drugs? – The Chemistry of a Grapefruit

March 7, 2014 10Comments 0Likes 262Views

You may have heard of ‘the grapefruit juice effect’ – a range of medications recommend avoiding grapefruits or grapefruit juice whilst you are taking them, due the unfavourable interactions with the medication and the unwanted side effects this can cause. So, what chemical compounds cause these interactions?