Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts

Journal of Food Science

Volumn 82, Issue 8, 2017, Pages 1807-1813

  Lu, Qing Yi ^a   Summanen, Paula H ^b   Lee, Ru Po ^a   Huang, Jianjun ^a   Henning, Susanne M ^a   Heber, David ^a   Finegold, Sydney M ^b   Li, Zhaoping ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b VETERANS AFFAIRS MEDICAL CENTER   (United States)

Author keywords

Bifidobacterium; intestinal bacteria, Lactobacillus; minimum inhibitory concentration; spice

Indexed keywords

ANTIOXIDANT; PHENOL DERIVATIVE; PLANT EXTRACT; PREBIOTIC AGENT;

ANALYSIS; ANIMAL; CHEMISTRY; CINNAMOMUM ZEYLANICUM; CURCUMA; DRUG EFFECTS; GROWTH, DEVELOPMENT AND AGING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; INTOXICATION; LACTOBACILLACEAE; ORIGANUM; PEPPER; SPICE;

ANIMALS; ANTIOXIDANTS; CAPSICUM; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CINNAMOMUM ZEYLANICUM; CURCUMA; HUMANS; LACTOBACILLACEAE; ORIGANUM; PHENOLS; PLANT EXTRACTS; PREBIOTICS; SPICES;

EID: 85021813854     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/1750-3841.13792     Document Type: Article

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