Recent Advances in Biologically Active Compounds in Herbs and Spices: A Review of the Most Effective Antioxidant and Anti-Inflammatory Active Principles

Critical Reviews in Food Science and Nutrition

Volumn 53, Issue 9, 2013, Pages 943-953

  Rubió, Laura ^a   Motilva, Maria José ^a   Romero, Maria Paz ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

antioxidant activity; flavonoids; herbs; phenolic acids; Spices; terpenes

Indexed keywords

ANTI-OXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; BIOLOGICALLY ACTIVE COMPOUNDS; HERBS; INFLAMMATORY PROCESS; PHENOLIC ACIDS; REACTIVE OXYGEN SPECIES; SIGNAL TRANSDUCTION PATHWAYS;

ANTIOXIDANTS; BIOACTIVITY; ENZYMES; FLAVONOIDS; SIGNAL TRANSDUCTION; SPICE; TERPENES; AGENTS; FOOD PRODUCTS;

FOOD PRODUCTS; ANTIOXIDANTS;

ANTIINFLAMMATORY AGENT; ANTIOXIDANT; CINNAMIC ACID; CINNAMIC ACID DERIVATIVE; FLAVONOID; PHENOL DERIVATIVE; TERPENE;

ANALYSIS; CHEMISTRY; DRUG EFFECTS; FRUIT; HUMAN; MEDICINAL PLANT; OXIDATION REDUCTION REACTION; OXIDATIVE STRESS; SPICE; VEGETABLE; DRUG EFFECT; REVIEW;

ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; CINNAMATES; FLAVONOIDS; FRUIT; HUMANS; OXIDATION-REDUCTION; OXIDATIVE STRESS; PHENOLS; PLANTS, MEDICINAL; SPICES; TERPENES; VEGETABLES;

EID: 84879514249     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2011.574802     Document Type: Article

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