Culinary herbs and spices: Their bioactive properties, the contribution of polyphenols and the challenges in deducing their true health benefits

International Journal of Molecular Sciences

Volumn 15, Issue 10, 2014, Pages 19183-19202

  Opara, Elizabeth I ^a   Chohan, Magali ^b  

^a KINGSTON UNIVERSITY   (United Kingdom)

^b ST MARY'S UNIVERSITY   (United Kingdom)

Author keywords

Bioactive properties; Health; Herbs; Polyphenols; Spices

Indexed keywords

CARNOSIC ACID; CURCUMIN; CYCLOOXYGENASE 2; EPIGALLOCATECHIN GALLATE; ESTROGEN RECEPTOR ALPHA; GALLIC ACID DERIVATIVE; IMMUNOGLOBULIN ENHANCER BINDING PROTEIN; INTERLEUKIN 8; NITRIC OXIDE SYNTHASE; PEROXISOME PROLIFERATOR ACTIVATED RECEPTOR; POLYPHENOL; PROANTHOCYANIDIN; RESVERATROL; SUPEROXIDE DISMUTASE; TUMOR NECROSIS FACTOR ALPHA; VASCULOTROPIN; ANTIOXIDANT;

ANTIINFLAMMATORY ACTIVITY; ANTIOXIDANT ASSAY; BIOAVAILABILITY; BIOLOGICAL ACTIVITY; BLACK CURRANT; BRASSICA OLERACEA; CELL CYCLE ARREST; CINNAMOMUM ZEYLANICUM; CLOVE; CORIANDER; CULINARY HERB; CURCUMA LONGA; DIETARY INTAKE; DILL; FRAGARIA; GINGER; HERB; NONHUMAN; NUTMEG; OREGANO; PARSLEY; RASPBERRY; REVIEW; ROSEMARY; SALVIA OFFICINALIS; THYME; VACCINIUM; HUMAN; MEDICINAL PLANT; SPICE;

ANTIOXIDANTS; BIOLOGICAL AVAILABILITY; HUMANS; PLANTS, MEDICINAL; POLYPHENOLS; SPICES;

EID: 84995618118     PISSN: 16616596     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms151019183     Document Type: Review

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