Black Pepper and Health Claims: A Comprehensive Treatise-Reference-Cited by-同舟云学术

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Black Pepper and Health Claims: A Comprehensive Treatise

Published:2013-01 Issue:9 Volume:53 Page:875-886
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Butt Masood Sadiq,Pasha Imran,Sultan Muhammad Tauseef,Randhawa Muhammad Atif,Saeed Farhan,Ahmed Waqas

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.571799

Reference157 articles.

1. Comparative analysis of the in vitro antioxidant activity of white and black pepper

2. Antioxidant Effect of Herbs and Spices on Copper Mediated Oxidation of Lower and Very Low Density Lipoprotein

3. Targeting Inflammation-Induced Obesity and Metabolic Diseases by Curcumin and Other Nutraceuticals

4. Screening of the Inhibitory Effect of Vegetable Constituents on the Aryl Hydrocarbon Receptor-Mediated Activity Induced by 2,3,7,8-Tetrachlorodibenzo-p-dioxin

5. Curcumin (diferuloylmethane) induces apoptosis through activation of caspase-8, BID cleavage and cytochrome c release: its suppression by ectopic expression of Bcl-2 and Bcl-xl

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3. Hydroxyl-Amide Alkaloids from Pepper Roots: Potential Sources of Natural Antioxidants and Tyrosinase Inhibitors;Journal of Agricultural and Food Chemistry;2024-08-08

4. A comprehensive “quality-quantity-activity” approach based on portable near-infrared spectrometer and membership function analysis to systematically evaluate spice quality: Cinnamomum cassia as an example;Food Chemistry;2024-05

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