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Contents:
  1. Antioxidant properties of selected culinary spices
  2. About This Item
  3. Services on Demand
  4. Spices: Flavor Chemistry and Antioxidant Properties (ACS Symposium)
  5. Antioxidants from Natural Sources

Samojlik, A. Goran and R. Igic, Phenolics as antioxidants in garlic Allium sativum L. Food Chem. Cuvelier and C. Berset, Use of a free radical method to evaluate antioxidant activity. LWT-Food Sci. Leelamma, Hypolipidemic effect of coriander seed Coriandrum sativum : Mechanism of action. Plant Foods Hum. Gray, A. Flatt, Insulin-releasing and insulin-like activity of the traditional anti-diabetic plant Coriandrum sativum coriander. Makpol, N. Hamid, S. Das, W.

Ngah and Y. Yusof, Ginger extract Zingiber officinale has anti-cancer and anti-inflammatory effects on ethionine-induced hepatoma rats. Clinics, Gutteridge and E. Cross, Free radicals and human disease: Where are we now?.


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Antioxidant properties of selected culinary spices

Moriguchi, H. Matsuura and Y. Itakura, Antioxidant and radical scavenging effects of aged garlic extract and its constituents. Plant Med. Medicinal Plants: Family Apiaceae. Kikuzaki, H. Nakatani, Antioxidant effects of some ginger constituents. Food Sci. Lokesh, Scavenging of superoxide anions by spice principles.

Indian J. Jeon, E. Park, T. Huh, O. Kwon, M.

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Lee and M. Choi, Cinnamate supplementation enhances hepatic lipid metabolism and antioxidant defense systems in high cholesterol-fed rats. Food, 6: Abraham, In vitro antioxidant activity and scavenging effects of Cinnamomum verum leaf extract assayed by different methodologies.

About This Item

Bion, J. Filho and N.

Rosell 'J. Fujinari Determination of Glucosinolates in Mustard by High. Zrybko and Robert 1'. Rosen L1wrence Cumponent of Mixed Spices Cheng, C. Chen, W.

Services on Demand

Shu, L. L Shih, and H. Antioxidati ve Activity of Spices and Spice Extracts Skibsted L6pez-Arnaldos, J.


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  • Spices Flavor Chemistry and Antioxidant Properties | Spice | Mass Spectrometry!
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  • Zapata, A A. Calder6n, and A. Ros Barccl6 Anti -innanunatory Antioxidants from Trupic:! Hamblett, T. Hi ll. Jones, V. Sri nivasan, and P. Vari ations in spi ces C;l1l occur dependi ng on the region in which Ihey arc grown and the climatic condit ion This information j-. Although spices have long been used to help preserve food, it has not been known what components give the preservative eITect.

    With increasing interest in the use of food product s to help maintain health and prevent disease, spices may playa significtlnt role. J" spices ill di sease prevcntion. Thc American Spice Trauc Associati un was helpful in providing general information about spices and their usage.

    Spices: Flavor Chemistry and Antioxidant Properties (ACS Symposium)

    SARA J. Risch Science By DeSig n, North L'lke Shore Drive, , Chicago, IL Spices are used throughout the world to season food products and create the unique characteri st ic fl avors of different cuisi nes, Spices are grown primarily in tropical count ries although the United States has recently started growing a number of different spices to supply the domestic needs.

    The use of spices has increased significantly over the past few years, due in pan to the high level of interest in different types of foods that use a wide variety of spices. Interest is also developing in the ability of spices to act as antioxidants in addition to seasoning a product Spices have long been important for food products. It was found that small amounts or various plants could be used to enhance the flavor of a food and also served to help preserve that food.

    In somc cases spices wefe even used to mask spoilage or off-flavors in products. This use continued for centuries wi thout any real understanding of how the spices were being effective. People simply understood 1hat spices helped create a more desi rable taste in the foods that were being prepared.

    People also viewed spices as being imponant because in early history the entire ecollomy of many regions was based solely on spice trade. Spices were the major item of trade and the region that could control spice trade dominated as a world power. That situation has changed dramat ically with spices now accounting for less than 0.

    Other raw materials as well us processed foods account for a larger percent agc of world- wide trade than spices.

    Antioxidants from Natural Sources

    There are still several countries that rely heavily on the trade of a specific spice. In the production of clove account s for a large percentage of that country's economy. Tanzania grows about of tile world requirement for cloves.