An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked andIn VitroDigested Culinary Herbs
نویسندگان
چکیده
منابع مشابه
An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs
There is little research on how cooking and digestion affect the anti-inflammatory activity of culinary herbs. Thus, the aim of this paper was to investigate this activity following cooking and in vitro digestion of the common culinary herbs, rosemary, sage, and thyme, and the relationship between their anti-inflammatory activity, polyphenol content, and antioxidant capacity. The anti-inflammat...
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ژورنال
عنوان ژورنال: Oxidative Medicine and Cellular Longevity
سال: 2012
ISSN: 1942-0900,1942-0994
DOI: 10.1155/2012/627843