Relationship between total phenolic content, antioxidant potential, and antiglycation abilities of common culinary herbs and spices

Journal of Medicinal Food

Volumn 15, Issue 12, 2012, Pages 1116-1123

  Ramkissoon, Jugjeet S ^a   Mahomoodally, Mohamad Fawzi ^a   Ahmed, Nessar ^b   Subratty, Anwar H ^a  

^a UNIVERSITY OF MAURITIUS   (Mauritius)

^b MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

Culinary herbs; Diabetes; Free radical; Glycation; Maillard reaction

Indexed keywords

ADVANCED GLYCATION END PRODUCT; ANTIDIABETIC AGENT; ANTIOXIDANT; GARLIC EXTRACT; GINGER EXTRACT; ONION EXTRACT; PETROSELINUM CRISPUM EXTRACT; PHENOL; PLANT EXTRACT; THYMUS VULGARIS EXTRACT; UNCLASSIFIED DRUG;

ANTIOXIDANT ACTIVITY; ARTICLE; CONTROLLED STUDY; DRUG POTENCY; GARLIC; GINGER; HERB; IC 50; IN VITRO STUDY; ONION; PARSLEY; PRIORITY JOURNAL; SPICE; THYME;

ANTIOXIDANTS; ASTERACEAE; CURCUMA; GARLIC; GINGER; GLYCOSYLATION; MAURITIUS; MENTHA PIPERITA; MURRAYA; ONIONS; PETROSELINUM; PHENOLS; PLANT EXTRACTS; SPICES; THYMUS PLANT;

ALLIUM CEPA; ALLIUM SATIVUM; PETROSELINUM CRISPUM; THYMUS VULGARIS; ZINGIBER OFFICINALE;

EID: 84871194583     PISSN: 1096620X     EISSN: 15577600     Source Type: Journal    
DOI: 10.1089/jmf.2012.0113     Document Type: Article

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