Evaluation of coriander spice as a functional food by using in vitro bioassays

Author:

Zhang Chuan-Rui,Dissanayake Amila A.,Kevseroğlu Kudret,Nair Muraleedharan G.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Effect of microwaves on essential oils of Coriander and Cumin seeds and on their antioxidant and antimicrobial activities;Abd El Mageeda;Journal of Essential Oil Bearing Plants,2012

2. Alaluf, S., Green, M. R., Powell, J. R., Rogers, J. S., Watkinson, A., Cain, F. W., Hu, H. L., & Rawlings, A. V. (2002). Petroselinic acid and its use in food. US Patent 6,365,175 B1, Apr 2.

3. Phenolic profiles of in vivo and in vitro grown Coriandrum sativum L;Barros;Food Chemistry,2012

4. Carbon-13 Fourier transform nuclear magnetic resonance. VIII. Role of steric and electric field effects in fatty acid spectra;Batchelor;Journal of Organic Chemistry,1974

5. Coriandrum sativum – Effect on lipid metabolism in 1,2-dimethyl hydrazine induced colon cancer;Chithra;Journal of Ethnopharmacology,2000

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