Assessment of Guided Inquiry in General Chemistry Labs: a Three Year Project
نویسندگان
چکیده
ANTIOXIDANT ANALYSIS OF COMMERCIAL SPICES. D. Killeen and M. H. Renfroe, Dept. of Biology, James Madison Univ., Harrisonburg VA 22801. There is a growing awareness of the role of antioxidants as an important component of human health. Antioxidants have been implicated in preventing degenerative diseases such as cancer, cardiovascular and neurological diseases, and reducing the effects of aging. Spices have long been part of the human diet and are known to have antimicrobial properties. We investigated eleven spices from around the Mediterranean, southern and southeastern Asia, and the West Indies. Cloves (823 μmol TE/g dw) and cinnamon (387 μmol TE/g dw) contained the greatest hydrophilic antioxidant content. Sage (68 μmol TE/g dw) and rosemary (60 μmol TE/g dw) contained the greatest lipophilic antioxidant content. Overall, cloves (835 μmol TE/g dw) and cinnamon (397 μmol TE/g dw) contained the greatest total antioxidant content. Other spices analyzed were oregano, mint, marjoram, allspice, ginger, allspice, and turmeric. Results indicated that spices are very potent sources of antioxidants and can complement one another to provide a variety of antioxidant molecules. Spices can complement other dietary components such as fruits and vegetables to greatly increase available dietary antioxidants.
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