منابع مشابه
Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts
The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major chemical constituents were characterized by RP-HPLC-DAD method and antioxidant capacity was dete...
متن کاملThe Spice Kitchen: Apprenticeship Training in Culinary Skills
Current Dietary Guidelines for Americans emphasize the need to reduce dietary sodium. Spices impart flavor to food, serving as substitutes for salt. In addition, the antioxidant activity of spices can provide health benefits. Dietetic students receive training in basic food preparation and foodservice management however, their knowledge and use of spices can be limited. This article describes t...
متن کاملAntioxidant and antibacterial activities of Thai culinary herb and spice extracts, and application in pork meatballs
Twenty-two local Thai culinary herbs and spices normally used for cooking were screened for their antioxidant properties by using FRAP, DPPH and TBARS assays. Four ethanolic extracts, i.e., holy basil, Vietnamese coriander, turmeric and green peppercorn, having high antioxidant properties were selected for freeze-drying and used in the pork meatball batter. The batter of pork meatball was prepa...
متن کاملBiochemical, Antioxidant and Antineoplastic Properties of Italian Saffron (Crocus sativus L.)
Saffron, the most expensive spice in the world, is got by Crocus sativus L. stigmas. The production of this substance has attracted human interest, since ancient cultures, for its medicinal and culinary properties. Because of saffron high economic value, sometimes, since Middle Ages, it is adulterated with other vegetal materials, dyes or synthetic molecules. Object of this work was the study o...
متن کاملPotential Healthy Effects of Saffron Spice (Crocus sativus L. Stigmas) Consumption
Saffron (Crocus sativus L.), has been used since ancient ages in food for its flavouring, aromatic and colouring properties but also for its biomedical activity. In the past years many efforts have been made in order to demonstrate scientifically the healthy effects attributed to saffron consumption since Dioscorides’ time. More than 400 papers have been published in the last decade related to ...
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ژورنال
عنوان ژورنال: Biomedical Journal of Scientific & Technical Research
سال: 2020
ISSN: 2574-1241
DOI: 10.26717/bjstr.2020.28.004703