Allspice
Scientific Name(s): Pimenta dioica (L.) Merr. synonymous with P. officinalis and Eugenia pimenta . Family: Myrtaceae
Common Name(s): Allspice , pimenta , Jamaica pepper , clove pepper , pimento . 1 , 2 , 3
Clinical Overview
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Uses of Allspice
Apart from use for spices and fragrance, allspice has been used for various gastrointestinal ills, rheumatism, and neuralgia. Extracts have antiseptic, anesthetic, and antioxidant properties and efficacy in vitro against yeasts and fungi.
Allspice Dosing
The essential oil of allspice has been used at a dose of 0.1 mL; however, there is no recent clinical evidence to support this dosage.
Contraindications
Contraindications have not yet been identified.
Pregnancy/Lactation
Generally recognized as safe or used as food. Avoid dosages above those found in food because safety and efficacy are unproven.
Allspice Interactions
None well documented.
Allspice Adverse Reactions
Allspice can irritate mucosa.
Toxicology
Allspice generally is not associated with toxicity but eugenol can be toxic in high concentrations. Ingestion of extracts may produce toxicity and affect the CNS.
Botany
Pimenta is a sturdy tree that grows to 13 meters. It has leathery, oblong leaves and is native to the West Indies, Central America, and Mexico. The parts of the plant used medicinally are the dried, full-grown but unripe fruit and leaves. 1 Allspice powder available commercially consists of the whole ground dried fruit. 2
History
The plant has been used as a carminative. Besides its use in cosmetics and toothpastes, it is used as a food flavoring. Its odor is reminiscent of a combination of cloves, cinnamon, and nutmeg. Allspice has been used medicinally as a tonic, purgative, carminative, and antidiarrheal 3 and for rheumatisms, neuralgia, and stomachache. 2
Chemistry
Allspice berries contain from 1% to 4% of a volatile oil, which contains from 60% to 80% eugenol and eugenol methylether (40% to 45%). 1 , 2 , 3 The leaf oil contains more eugenol (up to 96%) and bears many similarities to the composition of clove leaf oil. 1 The oil is known as pimenta or allspice oil, and also contains cineole, levophellandrene, caryophyllene, and palmitic acid. 3 Enzymes released after harvesting appear to be responsible for producing many of the volatile components from chemical precursors. 1 Small amounts of resin, tannic acid, and an acrid fixed oil are present. 1
Allspice Uses and Pharmacology
Mechanism of actionAny pharmacologic activity associated with the plant is most likely caused by the presence of eugenol.
Eugenol has local antiseptic and anesthetic properties. Eugenol also has antioxidant properties and allspice may serve as a potential source of new natural antioxidants. 1 , 4 Furthermore, allspice appears to have in vitro activity against yeasts and fungi. 5 , 6
Eugenol, aqueous extracts of allspice and allspice oil, has been shown to enhance trypsin activity and to have larvicidal properties. 1
Animal dataResearch reveals no animal data regarding the use of allspice for its antiseptic or anesthetic properties.
Clinical dataResearch reveals no clinical data regarding the use of allspice for its antiseptic or anesthetic properties.
Dosage
The essential oil of allspice has been used at a dose of 0.1 mL; however, there is no recent clinical evidence to support this dosage.
Pregnancy/Lactation
Generally recognized as safe or used as food. Avoid dosages above those found in food because safety and efficacy are unproven. 7
Interactions
None well documented.
Adverse Reactions
Allspice and extracts of the plant can be irritating to mucous membranes.
Toxicology
Although allspice generally has not been associated with toxicity, eugenol can be toxic in high concentrations. Ingestion of more than 5 mL of allspice oil may induce nausea, vomiting, CNS depression, and convulsions. 3
When pimento oil and eugenol were applied to intact, shaved abdominal skin of the mouse, no percutaneous absorption was observed. 1
Bibliography
1. Leung AY, Foster S. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics . New York, NY: J. Wiley and Sons; 1980.2. Duke JA. Handbook of Medicinal Herbs . Boca Raton, FL: CRC Press; 1985.
3. Spoerke DG. Herbal Medications . Santa Barbara, CA: Woodbridge Press, Inc.; 1980.
4. Krishnakantha TP, Lokesh BR. Scavenging of superoxide anions by spice principles. Indian J Biochem Biophys . 1993;30:133-134.
5. Conner DE, Beuchat LR. Sensitivity of heat-stressed yeasts to essential oils of plants. Appl Environ Microbiol . 1984;47:229-233.
6. Hitokoto H, et al. Inhibitory effects of spices on growth and toxin production of toxigenic fungi. Appl Environ Microbiol . 1980;39:818-822.
7. Food Additives. USA: GRAS Substances. Multipurpose GRAS Food Substances. Degussa Food Ingredients. Available at: http://www.degussa-health-nutrition.com/degussa/html/e/health/eng/kh/f4.7.htm . Accessed March 15, 2004.
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