Evaluation of coriander spice as a functional food by using in vitro bioassays

Food Chemistry

Volumn 167, Issue , 2015, Pages 24-29

  Zhang, Chuan Rui ^a   Dissanayake, Amila A ^a   Kevseroǧlu, Kudret ^b   Nair, Muraleedharan G ^a  

^a MICHIGAN STATE UNIVERSITY   (United States)

^b ONDOKUZ MAYIS UNIVERSITY   (Turkey)

Author keywords

Anti inflammatory; Antioxidant; Linalool; Petroselinic acid; Tripetroselinin; Tumour cell proliferation inhibition

Indexed keywords

ALCOHOLS; ANTIOXIDANTS; CELL PROLIFERATION; CHROMATOGRAPHIC ANALYSIS; CHROMATOGRAPHY; HEXANE; TUMORS;

ANTI-INFLAMMATORIES; LINALOOL; PETROSELINIC ACIDS; PROLIFERATION INHIBITION; TRIPETROSELININ;

BIOASSAY;

ANTIINFLAMMATORY AGENT; ANTIOXIDANT; CYCLOOXYGENASE 1; CYCLOOXYGENASE 2; LINALOOL; PLANT EXTRACT; TERPENE;

ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BIOASSAY; CELL PROLIFERATION; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CORIANDER; ENZYME INHIBITION; EVALUATION STUDY; FUNCTIONAL FOOD; HUMAN; HUMAN CELL; IN VITRO STUDY; LIPID PEROXIDATION; THIN LAYER CHROMATOGRAPHY; ANALYSIS; CHEMISTRY; CORIANDRUM; MALE; PLANT SEED; PROCEDURES; SPICE;

ANTI-INFLAMMATORY AGENTS; ANTIOXIDANTS; BIOLOGICAL ASSAY; CORIANDRUM; FUNCTIONAL FOOD; HUMANS; IN VITRO TECHNIQUES; MALE; MONOTERPENES; PLANT EXTRACTS; SEEDS; SPICES;

EID: 84904325323     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.06.120     Document Type: Article

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