Antioxidant capacity and phytochemical content of herbs and spices in dry, fresh and blended herb paste form

International Journal of Food Sciences and Nutrition

Volumn 62, Issue 3, 2011, Pages 219-225

  Henning, Susanne M ^a   Zhang, Yanjun ^a   Seeram, Navindra P ^b   Lee, Ru Po ^a   Wang, Piwen ^a   Bowerman, Susan ^a   Heber, David ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b UNIVERSITY OF RHODE ISLAND   (United States)

Author keywords

Antioxidant capacity; herbs; spices; total phenolic content

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT;

ANGIOSPERM; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DESICCATION; DIET; FOOD HANDLING; HUMAN; METHODOLOGY; SPICE;

ANGIOSPERMS; ANTIOXIDANTS; DESICCATION; DIET; FOOD HANDLING; HUMANS; PHENOLS; PLANT EXTRACTS; SPICES;

ALLIUM SATIVUM; CORIANDRUM SATIVUM; CYMBOPOGON CITRATUS; OCIMUM; ORIGANUM; PETROSELINUM CRISPUM; ZINGIBER OFFICINALE;

EID: 79953114910     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2010.530595     Document Type: Article

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