Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts-Reference-Cited by-同舟云学术

Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts

Published:2017-07-05 Issue:8 Volume:82 Page:1807-1813
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lu Qing-Yi¹,Summanen Paula H.²,Lee Ru-Po¹,Huang Jianjun¹,Henning Susanne M.¹,Heber David¹,Finegold Sydney M.²,Li Zhaoping¹

Affiliation:

1. UCLA Center for Human Nutrition; David Geffen School of Medicine; Los Angeles CA U.S.A

2. Research Service; VA Medical Center West Los Angeles; Los Angeles CA U.S.A

Funder

Center for Human Nutrition

Dept. of Medicine

David Geffen School of Medicine, University of California, Los Angeles

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13792/fullpdf

Reference46 articles.

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3. Hydrolysis of rosmarinic acid from rosemary extract with esterases and Lactobacillus johnsonii in vitro and in a gastrointestinal model;Bel-Rhlid;J Agr Food Chem,2009

4. Spices in the management of diabetes mellitus;Bi;Food Chem,2017

5. Antibacterial and antioxidant properties of rosemary and sage (Rosmarinus officinalis L. and Salvia officinalis L.) essential oils;Bozin;J Agric Food Chem,2007

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