Table 4.

The total monomeric anthocyanin pigment contents of the spices prior to digestion as well as after gastric and duodenal digestion in mg cyaniding-3-glucoside equivalents per g wet weight of spice (mg/g). ^∗ P < 0.05 denotes statistically significant difference as compared with the respective values prior to in vitro digestion. Values represent mean ± SEM of 3 ≤ independent experiments.

Spice	Prior (mg/g)	Gastric (mg/g)	Duodenal (mg/g)
Cloves	89.8 ± 2.5	59.2 ± 6.5∗	56.8 ± 1.6∗
Curry leaves	58.9 ± 1.8	29.8 ± 1.9∗	31.5 ± 2.4∗
Sweet cumin	48.3 ± 1.6	26.5 ± 1.2∗	29.8 ± 3.5∗
Cumin seeds	48.7 ± 2.0	25.6 ± 1.3∗	26.8 ± 1.9∗
Coriander	35.9 ± 2.5	20.8 ± 1.4∗	19.8 ± 2.1∗
Mustard	30.2 ± 2.0	19.6 ± 2.1∗	19.2 ± 1.0∗
Fenugreek	31.2 ± 1.8	18.9 ± 1.9∗	18.2 ± 1.5∗
Star anise	28.5 ± 1.2	19.6 ± 1.1∗	18.9 ± 1.5∗
Cardamom	27.5 ± 1.1	18.5 ± 1.2∗	17.9 ± 1.6∗
Nutmeg	26.3 ± 1.4	15.2 ± 1.1∗	14.9 ± 1.8∗