A review on health benefits of phenolics derived from dietary spices

Author:

Singh Neetu,Yadav Surender SinghORCID

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Reference66 articles.

1. The antidiabetic and antioxidant properties of some phenolic phytochemicals: a review study;Ahangarpour;Diabetes Metab.: Clin. Res. Rev.,2019

2. Comprehensive profiling of most widely used spices for their phenolic compounds through lc-esi-qtof-ms2 and their antioxidant potential;Ali;Antioxidants,2021

3. A comprehensive study of polyphenols contents and antioxidant potential of 39 widely used spices and food condiments;Assefa;J. Food Meas. Char.,2018

4. Health benefits of phenolic compounds against cancers;Basli,2017

5. Comparative assessment of phytochemical profiles and antioxidant properties of Tunisian and Egyptian anise (Pimpinella anisum L.) seeds;BettaiebRebey;Plant Biosystems-an International Journal Dealing with All Aspects of Plant Biology,2018

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