Spices as functional foods

Critical Reviews in Food Science and Nutrition

Volumn 51, Issue 1, 2011, Pages 13-28

  Viuda Martos, M ^a   Ruiz Navajas, Y ^a   Fernández López, Juana ^a   Perez Alvarez J A ^a  

^a MIGUEL HERNÁNDEZ UNIVERSITY   (Spain)

Author keywords

Antibacterial; Anticancerigenic; Antiinflammatory; Antioxidant; Flavonoids; Hipolipidemic

Indexed keywords

ANTIBACTERIAL; ANTICANCERIGENIC; ANTIINFLAMMATORY; ANTIOXIDANT; HIPOLIPIDEMIC;

AROMATIC COMPOUNDS; MEDICINE;

CHEMICAL CONTAMINATION;

ANTIINFECTIVE AGENT; ANTIINFLAMMATORY AGENT; ANTINEOPLASTIC AGENT; ANTIOXIDANT; FLAVONOID;

FUNCTIONAL FOOD; ISOLATION AND PURIFICATION; NUTRITION; REVIEW; SPICE; TRADITIONAL MEDICINE;

ANTI-BACTERIAL AGENTS; ANTI-INFLAMMATORY AGENTS; ANTINEOPLASTIC AGENTS; ANTIOXIDANTS; FLAVONOIDS; FUNCTIONAL FOOD; MEDICINE, TRADITIONAL; NUTRITIONAL PHYSIOLOGICAL PHENOMENA; SPICES;

EID: 78651478667     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390903044271     Document Type: Review

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