Cinnamon as a potential nutraceutical and functional food ingredient-Reference-Cited by-同舟云学术

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Cinnamon as a potential nutraceutical and functional food ingredient

Published:2023 Issue: Volume: Page:257-278
ISSN:
Container-title:Herbs, Spices and Their Roles in Nutraceuticals and Functional Foods
language:
Short-container-title:

Author:

Thahira Banu A.,Lunghar Janeline

Publisher

Elsevier

Reference151 articles.

1. Background on Functional Foods,2011

2. Health Canada. Policy Paper—Nutraceuticals/Functional Foods and Health Claims on Foods. http://www.hc-sc.gc.ca/fn-an/label-etiquet/claims-reclam/nutra-funct_foods-nutra-fonct_aliment-eng.php.

3. [Indian cassia];Baruah aand Nath,2004

4. Cinnamon;Thomas,2001

5. Protective effects of cinnamon bark extract against ischemia‐reperfusion injury and arrhythmias in rat;Sedighi;Phytother Res.,2018

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1. Preclinical Toxicity Assessment of Polyphenols-Based Standardized Extract of Cinnamomum zeylanicum Bark;Current Research in Nutrition and Food Science Journal;2024-08-30

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