Polyphenolic Compounds and antioxidant capacity of typically consumed species in Mexico;Compuestos polifenólicos y capacidad antioxidante de especias típicas consumidas en México

Nutricion Hospitalaria

Volumn 28, Issue 1, 2013, Pages 36-46

  Mercado Mercado, Gilberto ^a   Carrillo, Laura de la Rosa ^a   Wall Medrano, Abraham ^a   Díaz, José Alberto López ^a   Álvarez Parrilla, Emilio ^a  

^a UNIVERSIDAD AUTÓNOMA DE CIUDAD JUÁREZ   (Mexico)

Author keywords

Antioxidant; Antioxidantapacity; Health benefits; Phytochemical; Polyphenol; Spicesl

Indexed keywords

ANTIOXIDANT; POLYPHENOL;

ANALYSIS; CHEMISTRY; CLASSIFICATION; EDIBLE PLANT; FOOD; HUMAN; MEDICINAL PLANT; MEXICO; SPICE; PLANT; REVIEW;

ANTIOXIDANTS; FOOD; HUMANS; MEXICO; PLANTS, EDIBLE; PLANTS, MEDICINAL; POLYPHENOLS; SPICES;

EID: 84872776923     PISSN: 02121611     EISSN: 16995198     Source Type: Journal    
DOI: 10.3305/nh.2013.28.1.6298     Document Type: Review

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