Full Length Research Paper
References
Aggarwal BB, Ahmad N, Mukhtar H (2002). Spices as potent antioxidants with therapeutic potential. In: Handbook of Antioxidants. Cadenas E, Packer L (eds.). Los Angeles, USA: CRC Press. | ||||
Blois MS (1958). Antioxidant determinations by the use of a stable free radical. Nat. 181: 1199-1200. Crossref |
||||
Carlsen MH, Halvorsen BL, Holte K, Bohn SK, Dragland S, Sampson L, Willey C, Senoo H, Umezono Y, Sanada C, Barikmo I, Berhe N, Willett W, Phillips K, Jacobs D, Blomhoff R (2010). The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutr. J. 9:3. Crossref |
||||
Chi SP, Wu YC (2007). Spices and seasonings. In: Toldrá F (ed.). Handbook of Fermented Meat and Poultry. 1st ed. Iowa, USA: Blackwell Publishing. P: 87. Crossref |
||||
Choi YJ, Kim IS, Lee KW, Kim GB, Lee NG, Cho YJ (1996). Available components of cooking drips, dark muscle, head and raw viscera from skipjack. J. Korean Fish. Soc. 29:701-708. | ||||
Chung SK, Osawa T, Kawakishi S (1997). Hydroxyl radical scavenging effects of spices and scavengers from Brown Mustard (Brassica nigra). Biosci. Biotechnol. Biochem. 61:118-123. Crossref |
||||
Ekeanyanwu RC (2013). Evaluation of the crude protein and amino acid composition of Nigerian Monodora myristica (Ehuru). Pakistan J. of Nutr. 12(3):219-223. Crossref |
||||
Francis FJ, Markakis PC (1989). Food colorants: Anthocyanins. Crit. Rev. Food Sci. Nutr. 28 (4): 273-314. Crossref |
||||
Ernst E, Pittler MH (2000). Efficacy of ginger for nausea and vomiting: a systematic review of randomized clinical trials. Br. J. Anaesth. 84 (3):367-371. Crossref |
||||
Je JY, Park PJ, Jung WK, Kim SK (2005). Amino acid changes in fermented oyster (Crassostrea gigas) sauce with different fermentation periods. Food Chem. 91:15-18. Crossref |
||||
Karppanen H, Karppanen PH, Karppanen PKML, Nevalainen MLS, Vaskonen T (2000). Food seasoning, food ingredients and food item compositions and method for their preparation. United States Patent No. 6136349. P. 12. | ||||
Kedage V, Tilak J, Dixit G, Devasagayam T, Mhatre M (2007). A study of antioxidant properties of some varieties of grapes (Vitis vinifera L.). Crit. Rev. Food Sci. Nutr. 47:175-185. Crossref |
||||
Koedam A (1986). Volatile oil composition of Greek mountain tea (Sideritis spp.). J. Sci. Food Agric. 37 (7): 681-684. Crossref |
||||
Lobo V, Patil A, Phatak A, Chandra N (2010). Free radicals, antioxidants and functional foods: Impact on human health. Pharmacogenomics Rev. 4(8):118-126. Crossref |
||||
Marklund S, Marklund G (1974). Involvement of the superoxide anion radical in the autoxidation of pyrogallol and a convenient assay for superoxide dismutase. Eur. J. Biochem. 47(3):469-474. Crossref |
||||
Mueller M, Hobiger S, Jungbauer A (2010). Anti-inflammatory activity of extracts from fruits, herbs and spices. Food Chem. 122:987-996. Crossref |
||||
Naidu KA, Thippeswamy NB (2002). Inhibition of human low density lipoprotein oxidation by active principles from spices. Mol. Cell. Biochem. 229:19-23. Crossref |
||||
Özcan M (2004). Mineral contents of some plants used as condiments in Turkey. Food Chem. 84(3):437-440. Crossref |
||||
Paur I, Carlsen MH, Halvorsen BL, Blomhoff R (2011). Antioxidants in herbs and spices: Roles in oxidative stress and redox signaling. In Benzie IFF, Wachtel-Galor S (eds.). Herbal Medicine: Biomolecular and Clinical Aspects. 2nd ed. Boca Raton, USA: CRS Press. Crossref |
||||
Ranhotra GS, Leinen SD, Vinas MA, Lorenz KJ (1998). Nutritional profile of some edible plants from Mexico. J. Food Compost. Anal. 11:298-304. Crossref |
||||
Ruggieroa A, Vitalini S, Burlini N, Bernasconi S, Iriti M (2013). Phytosterols in grapes and wine, and effects of agrochemicals on their levels. Food Chem. 141:3473-3479. Crossref |
||||
Shan B, Cai YZ, Sun M, Corke H (2005). Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents. J. Agric. Food Chem. 53:7749-7759. Crossref |
||||
Shyu YS, Hwang LS (2002). Antioxidant activity of the crude extract of crude extract of lignan glycosides from unroasted Burma black sesame meal. Food Res. Int. 35:357-365. Crossref |
||||
Skujins S (1998). Handbook for ICP AES (Varian Vista). A short guide to Vista series ICP-AES Operation. Varian Int. AG Zug, Version 1.0, Switzerland. | ||||
Son JH, Kim ID, Kim MO, Gaveh EA, Shin DH (2013). Quality characteristics of rice inoculated with Inonotus obliquus mycelia and incubated under different cultivating conditions. Afr. J. Biotechnol. 12(33):5131-5139. | ||||
Srinivasan K, Sambaiah K, Chandrasekhara N (2004). Spices as beneficial hypolipidaemic food adjuncts: A review. Food Rev. Int. 20:187-220. Crossref |
||||
Tundis R, Loizzo MR, Menichini F (2010). Natural products as alpha-amylase and alpha glucosidase inhibitors and their hypoglycaemic potential in the treatment of diabetes: An update. Mini Rev. Med. Chem. 10(4):315-331. Crossref |
||||
Vitalini S, Gardana C, Simonetti P, Fico G, Iriti M (2013). Melatonin, melatonin isomers and stilbenes in Italian traditional grape products and their antiradical capacity. J. Pineal Res. 54:322-333. Crossref |
||||
Weingartner O, Bohm M, Laufs U (2008). Controversial role of plant sterol esters in the management of hypercholesterolaemia. Eur. Heart J. 30 (4):404-409. Crossref |
||||
Yano Y, Satomi M, Oikawa H (2006). Antimicrobial effect of spices and herbs on Vibrio parahaemolyticus. Int. J. Food Microbiol. 111(1):6-11. Crossref |
||||
Young IS, Woodside JV (2001). Antioxidants in health and disease. J. Clin. Pathol. 54:176-86. Crossref |
||||
Zheng W, Wang SY (2001). Antioxidant activity and phenolic compounds in selected herbs. J. Agric. Food Chem. 49 (11):5165-5170. Crossref |
Copyright © 2024 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0