Biologically important thiols in aqueous extracts of spices and evaluation of their in vitro antioxidant properties

Food Chemistry

Volumn 118, Issue 3, 2010, Pages 589-593

  Manda, Kalyan Reddy ^a   Adams, Craig ^b   Ercal, Nuran ^a  

^a MISSOURI UNIVERSITY OF SCIENCE AND TECHNOLOGY   (United States)

^b Architectural and Environmental Engineering   (United States)

Author keywords

Antioxidant activity; Aqueous extracts; Oxidative stress; Spices; Thiols

Indexed keywords

ACETYLCYSTEINE; CYSTEINE; GAMMA GLUTAMYLCYSTEINE; GLUTATHIONE; HOMOCYSTEINE; THIOL DERIVATIVE; TURMERIC;

ANTIOXIDANT ACTIVITY; AQUEOUS SOLUTION; ARTICLE; BRASSICA; CARDAMOM; CLOVE; CORIANDER; CUMIN; FENUGREEK; GINGER; ILLICIUM VERUM; NUTMEG;

CORIANDRUM SATIVUM; CUMINUM CYMINUM; CURCUMA LONGA; ELETTARIA CARDAMOMUM; MYRISTICA FRAGRANS; MYRRHIS ODORATA; SYZYGIUM AROMATICUM; TRIGONELLA FOENUM-GRAECUM; ZINGIBER OFFICINALE;

EID: 69349085066     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.05.025     Document Type: Article

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