Polyphenol-Rich Extracts of Traditional Culinary Spices and Herbs and Their Antibacterial Activity in Minced Beef
نویسندگان
چکیده
منابع مشابه
Inhibition 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 کاملdetection of volatile compounds of medicinal plants with some nano-sorbents using modified or new methodologies and investigation of antioxidant activity of their methanolic extracts
in this work, a novel and fast method for direct analysis of volatile compounds (davc) of medicinal plants has been developed by holding a filament from different parts of a plant in the gc injection port. the extraction and analysis of volatile components of a small amount of plant were carried out in one-step without any sample preparation. after optimization of temperature, extraction time a...
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 کاملUSE OF HErBS And SpICES And THEIr EXTrACTS In AnIMAL nUTrITIOn
1 Univ. of Ljubljana, Biotechnical Fac., Zootechnical dep., Groblje 3, SI-1230 domžale, Slovenia, ph.d., e-mail: [email protected] 2 Same address, e-mail: [email protected] 3 Same address, Assoc. prof., ph.d., e-mail: [email protected] 4 Same address, ph.d., e-mail: [email protected] Use of herbs and spices and their extracts in animal nutrition The ban o...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Food Quality
سال: 2019
ISSN: 0146-9428,1745-4557
DOI: 10.1155/2019/1702086