Total phenolic content of microwaved, pan-heated and stewed, herbs and spices
-
Published:2024-09
Issue:
Volume:37
Page:100952
-
ISSN:1878-450X
-
Container-title:International Journal of Gastronomy and Food Science
-
language:en
-
Short-container-title:International Journal of Gastronomy and Food Science
Author:
Nixon Jonathan,
Sinnakandu Piranavi,
Chohan MagaliORCID
Reference29 articles.
1. Effect of cooking temperature and time on total phenolic content, total flavonoid content and total in vitro antioxidant activity of garlic;Alide;BMC Res. Notes,2020
2. Impact of cooking and digestion, in vitro, on the antioxidant capacity and anti-inflammatory activity of cinnamon, cloves and nutmeg;Baker;Plant Foods Hum. Nutr.,2013
3. The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide;Carlsen;Nutr. J.,2010
4. Determination of superoxide dismutase mimetic activity in common culinary herbs;Chohan;SpringerPlus,2014
5. An investigation of the relationship between the anti-inflammatory activity, polyphenolic content, and antioxidant activities of cooked and in vitro digested culinary herbs;Chohan;Oxid. Med. Cell. Longev.,2012