Allspice (Pimenta dioica) Research
Latin name: Pimenta dioica
Family: Myrtaceae
Allspice is a culinary spice with a bouquet of flavors: clove, cinnamon, pepper, and nutmeg. Its key constituent, eugenol, is used as an antimicrobial and local anesthetic.
RESEARCH
The listings of research below represent a compilation of scientific articles found on the species, with a very brief overview description of each article/study. Research found is catalogued by therapeutic action. This categorized compilation of research articles does not necessarily imply that there are adequate results to demonstrate safe and/or effective human use.
Safety and Quality
- Essential oil is a possible skin irritant related to phenol constituents.
- Allspice can thin blood and slow clotting; avoid up to two weeks before surgery (WebMD, n.d.)
GENERAL
- Natural Medicines (2017). Allspice Monograph. Retrieved from: https://naturalmedicines.therapeuticresearch.com. Retrieved in March, 2018.
ANTIMICROBIAL / ANTIBACTERIAL / ANTIFUNGAL
- Films with allspice, cinnamon, or clove bud oils were active against 3 foodborne pathogens. From: Du, W. X., Olsen, C. W., Avena‐Bustillos, R. J., McHugh, T. H., Levin, C. E., & Friedman, M. (2009). Effects of allspice, cinnamon, and clove bud essential oils in edible apple films on physical properties and antimicrobial activities. Journal of Food Science, 74(7), M372-M378.
- Strong fumigant antifungal activities was demonstrated by ajowan (Trachyspermum ammi), and allspice (Pimenta dioica) oils and their thymol and eugenol constituents against the following three Aspergillus species: A. ochraceus, A. parasiticus, and A. niger. From: Kim, E., Oh, C. S., Koh, S. H., Kim, H. S., Kang, K. S., Park, P. S., … & Park, I. K. (2016). Antifungal activities after vaporization of ajowan (Trachyspermum ammi) and allspice (Pimenta dioica) essential oils and blends of their constituents against three Aspergillus species. Journal of Essential Oil Research, 28(3), 252-259.
- Cinnamon, oregano, savory, thyme, clove, lemongrass, cajuput, and allspice showed antibacterial activity against meat spoilage bacteria. From: Oussalah, M., Caillet, S., Saucier, L., & Lacroix, M. (2006). Antimicrobial effects of selected plant essential oils on the growth of a Pseudomonas putida strain isolated from meat. Meat science, 73(2), 236-244.
- Allspice, garlic, and oregano oils added to tomato sauce, were antimicrobial. From: Du, W. X., Olsen, C. W., Avena‐Bustillos, R. J., McHugh, T. H., Levin, C. E., Mandrell, R., & Friedman, M. (2009). Antibacterial Effects of Allspice, Garlic, and Oregano Essential Oils in Tomato Films Determined by Overlay and Vapor‐Phase Methods. Journal of Food Science, 74(7), M390-M397.
- Cloves, thyme, oregano, allspice, basil, rosemary, and marjoram showed antimicrobial effects on Shigella. From: Bagamboula, C. F., Uyttendaele, M., & Debevere, J. (2003). Antimicrobial effect of spices and herbs on Shigella sonnei and Shigella flexneri. Journal of Food Protection®, 66(4), 668-673.
- Antibacterial abilities of 96 essential oils and their constituents were assessed. Marigold, ginger, jasmine, patchouli, gardenia, cedarwood, carrot seed, celery seed, mugwort, spikenard, and orange bitter oils along with the constituents of cinnamaldehyde, estragole, carvacrol, benzaldehyde, citral, thymol, eugenol, perillaldehyde, carvone R, and geranyl acetate were strongest against C. jejuni. Those most active against E. coli were oregano, thyme, cinnamon, palmarosa, bay leaf, clove bud, lemon grass, and allspice oils and the constituents: carvacrol, cinnamaldehyde, thymol, eugenol, salicylaldehyde, geraniol, isoeugenol, citral, perillaldehyde, and estragole. Those most active against L. monocytogenes were gardenia, cedarwood, bay leaf, clove bud, oregano, cinnamon, allspice, thyme, and patchouli and the constituents of cinnamaldehyde, eugenol, thymol, carvacrol, citral, geraniol, perillaldehyde, carvone S, estragole, and salicylaldehyde. Those most active against S. enterica were thyme, oregano, cinnamon, clove bud, allspice, bay leaf, palmarosa, and marjoram oils as well as thymol, cinnamaldehyde, carvacrol, eugenol, salicylaldehyde, geraniol, isoeugenol, terpineol, perillaldehyde, and estragole. From: Friedman, M., Henika, P. R., & Mandrell, R. E. (2002). Bactericidal activities of plant essential oils and some of their isolated constituents against Campylobacter jejuni, Escherichia coli, Listeria monocytogenes, and Salmonella enterica. Journal of Food Protection®, 65(10), 1545-1560.
PESTICIDAL / INSECTICIDAL / FUMIGANT
- Fumigant anti-termite activity was presented by ajowan (Trachyspermum ammi), allspice (Pimenta dioica), caraway (Carum carvi), dill (Anethum graveolens), geranium (Pelargonium graveolens), and litsea (Litsea cubeba). From: Seo, S. M., Kim, J., Lee, S. G., Shin, C. H., Shin, S. C., & Park, I. K. (2009). Fumigant antitermitic activity of plant essential oils and components from ajowan (Trachyspermum ammi), allspice (Pimenta dioica), caraway (Carum carvi), dill (Anethum graveolens), geranium (Pelargonium graveolens), and litsea (Litsea cubeba) oils against Japanese termite (Reticulitermes speratus Kolbe). Journal of agricultural and food chemistry, 57(15), 6596-6602
ANTIOXIDANT
- The following dried herbs tested contained high amounts of antioxidant content: oregano, sage, peppermint, thyme, lemon balm, clove, allspice, cinnamon, and a few additional Chinese medicinal herbs. From: Dragland, S., Senoo, H., Wake, K., Holte, K., & Blomhoff, R. (2003). Several culinary and medicinal herbs are important sources of dietary antioxidants. The Journal of nutrition, 133(5), 1286-1290.
ANTIDIABETIC
- Extracts of cloves, ground Jamaican allspice, and cinnamon showed the strong antidiabetic activity in vitro, likely due to phenolic content. Other potent herbs tested included sage, marjoram, tarragon, and rosemary. From: Dearlove, R. P., Greenspan, P., Hartle, D. K., Swanson, R. B., & Hargrove, J. L. (2008). Inhibition of protein glycation by extracts of culinary herbs and spices. Journal of medicinal food, 11(2), 275-281.
- Cinnamon was the most bioactive for improving glucose and insulin metabolism followed by witch hazel, green and black teas, allspice, bay leaves, nutmeg, cloves, mushrooms, and brewer’s yeast. Phenols were likely the active constituent of cinnamon, tea, witch hazel, cloves, bay, and all spice. From: Broadhurst, C. L., Polansky, M. M., & Anderson, R. A. (2000). Insulin-like biological activity of culinary and medicinal plant aqueous extracts in vitro. Journal of Agricultural and Food Chemistry, 48(3), 849-852.
Compiled by: Kathy Sadowski
Last Updated: 6/20/19
