Culinary Temperature Variably Affects the Antioxidant Content of Some Local Spices and Green Herbs
نویسندگان
چکیده
منابع مشابه
Antioxidant 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 ...
متن کاملThe 15-lipoxygenase inhibitory, antioxidant, antimycobacterial activity and cytotoxicity of fourteen ethnomedicinally used African spices and culinary herbs.
ETHNOPHARMACOLOGICAL RELEVANCE Culinary herbs and spices are widely used ethnomedically across Africa. They are traditionally employed in the treatment of several ailments including inflammation disorders, pain alleviation and infectious diseases. Pharmacological studies are necessary to provide a scientific basis to substantiate their traditional use and safety. In this study, the 15-lipoxygen...
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The antioxidant activity and total phenolic content of some spices (M. piperita L., R. coriaria L., T. spicata, S. officinalis, R. officinalis L., C. ovata L., O. vulgare L., L. nobilis L. and C. annum L.) were determined. The higher TEAC values (mmol TE/g extract) were obtained for sage (1.783) and rosemary (1.241). The IC value (mg/ml) ranged between 0.103-4.082 for mint and capers, respectiv...
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BACKGROUND A plant-based diet protects against chronic oxidative stress-related diseases. Dietary plants contain variable chemical families and amounts of antioxidants. It has been hypothesized that plant antioxidants may contribute to the beneficial health effects of dietary plants. Our objective was to develop a comprehensive food database consisting of the total antioxidant content of typica...
متن کاملAntioxidant activity of medicinal spices and aromatic herbs
Essential oils of many plants besides having a strong and pleasant aroma also are biologically active as an antioxidant. They have an important economic role in the medical and pharmaceutical industries, aromatherapy and cosmetology, production of natural food flavorings and as natural preservative. A variety of free radical scavenging antioxidants are found in dietary sources like fruits, vege...
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ژورنال
عنوان ژورنال: Turkish Journal of Agriculture - Food Science and Technology
سال: 2021
ISSN: 2148-127X
DOI: 10.24925/turjaf.v9i4.781-786.3985