Impact of Cooking and Digestion, In Vitro, on the Antioxidant Capacity and Anti-Inflammatory Activity of Cinnamon, Clove and Nutmeg
Author:
Publisher
Springer Science and Business Media LLC
Subject
Chemistry (miscellaneous),Food Science
Link
http://link.springer.com/content/pdf/10.1007/s11130-013-0379-4.pdf
Reference28 articles.
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5. Carlsen MH, Halvorsen BL, Holte K, Bohn S, Dragalnd S, Sampson L, Willey C, Senoo H, Umezono Y, Sanada C, Barikmo IE, Berhe N, Willet WC, Phillips KM, Jacobs DR, Blomhoff R (2010) The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide. Nutr J 9:3. doi: 10.1186/1475-2891-9-3
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