Bioceutical Properties of Culinary Herbs, Spices and Their Possible Outcomes with Standard Antibiotics
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چکیده
منابع مشابه
Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits
Herbs and spices have been used for both culinary and medicinal purposes for centuries. Over the last decade, research into their role as contributors of dietary polyphenols, known to possess a number of properties associated with reducing the risk of developing chronic non-communicable diseases, has increased. However, bearing in mind how these foods are consumed, normally in small quantities ...
متن کاملInhibition of protein glycation by extracts of culinary herbs and spices.
We tested whether polyphenolic substances in extracts of commercial culinary herbs and spices would inhibit fructose-mediated protein glycation. Extracts of 24 herbs and spices from a local supermarket were tested for the ability to inhibit glycation of albumin. Dry samples were ground and extracted with 10 volumes of 50% ethanol, and total phenolic content and ferric reducing antioxidant poten...
متن کاملInhibition of Protein Glycation by Polyphenolic Extracts of Culinary Herbs and Spices
CULINARY HERBS AND SPICES by REBECCA P. DEARLOVE (Under the Direction of James L. Hargrove, Ph.D.) ABSTRACT Diabetes mellitus is a metabolic disorder characterized by a deficiency and/or absence of insulin that is associated with chronic pathology including retinopathy, nephropathy, neuropathy and atherosclerosis. These diabetic complications are caused in part by the build-up of advanced glyca...
متن کاملarchitecture and engineering of nanoscale sculptured thin films and determination of their properties
چکیده ندارد.
15 صفحه اولAntioxidant Capacity of Berry Crops, Culinary Herbs and Medicinal Herbs
Herbs and berry crops have been shown to contain high levels of antioxidant compounds. These antioxidants are capable of performing a number of functions including acting as free radical scavengers, peroxide decomposers, singlet and triplet oxygen quenchers, enzyme inhibitors, and synergists. The different antioxidant components found in herbs and berry crops provide protection against harmful ...
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ژورنال
عنوان ژورنال: Food and Nutrition Sciences
سال: 2021
ISSN: 2157-944X,2157-9458
DOI: 10.4236/fns.2021.123021