Antioxidant Potential of Spices and Their Active Constituents
Author:
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.585525
Reference120 articles.
1. Antioxidant actions of thymol, carvacrol, 6-gingerol, zingerone and hydroxytyrosol
2. Oxidative stress in streptozotocin-induced diabetic rats: effects of garlic oil and melatonin
3. S-Allylcysteine, a Garlic Constituent, Inhibits 7,12-Dimethylbenz[a]Anthracene-Induced Hamster Buccal Pouch Carcinogenesis
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