Antioxidant capacity and phytochemical content of herbs and spices in dry, fresh and blended herb paste form
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2010.530595
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1. Analytical method for appreciation of garlic therapeutic potential and for validation of a new formulation
2. The Antioxidant Properties of Garlic Compounds: Allyl Cysteine, Alliin, Allicin, and Allyl Disulfide
3. Antioxidant and Iron-Binding Properties of Curcumin, Capsaicin, and S-Allylcysteine Reduce Oxidative Stress in Rat Brain Homogenate
4. Biological and Chemical Stability of Garlic-Derived Allicin
5. A novel function of red wine polyphenols in humans: prevention of absorption of cytotoxic lipid peroxidation products
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