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Items: 1 to 20 of 151

1.

Recent advances in biologically active compounds in herbs and spices: a review of the most effective antioxidant and anti-inflammatory active principles.

Rubió L, Motilva MJ, Romero MP.

Crit Rev Food Sci Nutr. 2013;53(9):943-53. doi: 10.1080/10408398.2011.574802. Review.

PMID:
23768186
2.

Natural phenolic compounds from medicinal herbs and dietary plants: potential use for cancer prevention.

Huang WY, Cai YZ, Zhang Y.

Nutr Cancer. 2010;62(1):1-20. doi: 10.1080/01635580903191585. Review.

PMID:
20043255
3.

Health benefits of herbs and spices: the past, the present, the future.

Tapsell LC, Hemphill I, Cobiac L, Patch CS, Sullivan DR, Fenech M, Roodenrys S, Keogh JB, Clifton PM, Williams PG, Fazio VA, Inge KE.

Med J Aust. 2006 Aug 21;185(4 Suppl):S4-24. Review.

PMID:
17022438
4.

Content of redox-active compounds (ie, antioxidants) in foods consumed in the United States.

Halvorsen BL, Carlsen MH, Phillips KM, Bøhn SK, Holte K, Jacobs DR Jr, Blomhoff R.

Am J Clin Nutr. 2006 Jul;84(1):95-135.

5.

The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide.

Carlsen MH, Halvorsen BL, Holte K, Bøhn SK, Dragland S, Sampson L, Willey C, Senoo H, Umezono Y, Sanada C, Barikmo I, Berhe N, Willett WC, Phillips KM, Jacobs DR Jr, Blomhoff R.

Nutr J. 2010 Jan 22;9:3. doi: 10.1186/1475-2891-9-3.

6.

Antioxidant capacity of some plant foods and beverages consumed in the Eastern Region of Nigeria.

Agbor GA, Moumbegna P, Oluwasola EO, Nwosu LU, Njoku RC, Kanu S, Emekabasi EI, Akin F, Obasi AP, Abudei FA.

Afr J Tradit Complement Altern Med. 2011;8(4):362-9. Epub 2011 Jun 1.

7.

Antioxidant potential of spices and their active constituents.

Srinivasan K.

Crit Rev Food Sci Nutr. 2014;54(3):352-72. doi: 10.1080/10408398.2011.585525. Review.

PMID:
24188307
8.

Bioavailability of herbs and spices in humans as determined by ex vivo inflammatory suppression and DNA strand breaks.

Percival SS, Vanden Heuvel JP, Nieves CJ, Montero C, Migliaccio AJ, Meadors J.

J Am Coll Nutr. 2012 Aug;31(4):288-94.

PMID:
23378457
9.

Evaluation of antioxidant activity of some natural polyphenolic compounds using the Briggs-Rauscher reaction method.

Cervellati R, Renzulli C, Guerra MC, Speroni E.

J Agric Food Chem. 2002 Dec 18;50(26):7504-9.

PMID:
12475261
10.

Traditional Indian spices and their health significance.

Krishnaswamy K.

Asia Pac J Clin Nutr. 2008;17 Suppl 1:265-8. Review.

11.

Antioxidant capacity of vegetables, spices and dressings relevant to nutrition.

Ninfali P, Mea G, Giorgini S, Rocchi M, Bacchiocca M.

Br J Nutr. 2005 Feb;93(2):257-66.

PMID:
15788119
12.

The role of herbs and spices in cancer prevention.

Kaefer CM, Milner JA.

J Nutr Biochem. 2008 Jun;19(6):347-61. doi: 10.1016/j.jnutbio.2007.11.003. Review.

13.

Phenolic compounds, antioxidant activity and in vitro inhibitory potential against key enzymes relevant for hyperglycemia and hypertension of commonly used medicinal plants, herbs and spices in Latin America.

Ranilla LG, Kwon YI, Apostolidis E, Shetty K.

Bioresour Technol. 2010 Jun;101(12):4676-89. doi: 10.1016/j.biortech.2010.01.093. Epub 2010 Feb 25.

PMID:
20185303
14.

Microwave assisted extraction of phenolic compounds from four different spices.

Gallo M, Ferracane R, Graziani G, Ritieni A, Fogliano V.

Molecules. 2010 Sep 9;15(9):6365-74. doi: 10.3390/molecules15096365.

15.

Oxidative DNA damage preventive activity and antioxidant potential of plants used in Unani system of medicine.

Kalim MD, Bhattacharyya D, Banerjee A, Chattopadhyay S.

BMC Complement Altern Med. 2010 Dec 16;10:77. doi: 10.1186/1472-6882-10-77.

16.

Antioxidant and anti-inflammatory activities of selected medicinal plants containing phenolic and flavonoid compounds.

Zhang L, Ravipati AS, Koyyalamudi SR, Jeong SC, Reddy N, Smith PT, Bartlett J, Shanmugam K, Münch G, Wu MJ.

J Agric Food Chem. 2011 Dec 14;59(23):12361-7. doi: 10.1021/jf203146e. Epub 2011 Nov 10.

PMID:
22023309
17.

Xanthine oxidase activity in vitro: effects of food extracts and components.

Dew TP, Day AJ, Morgan MR.

J Agric Food Chem. 2005 Aug 10;53(16):6510-5.

PMID:
16076142
18.

In vitro activity of vitamins, flavonoids, and natural phenolic antioxidants against the oxidative deterioration of oil-based systems.

Kiokias S, Varzakas T, Oreopoulou V.

Crit Rev Food Sci Nutr. 2008 Jan;48(1):78-93. doi: 10.1080/10408390601079975. Review.

PMID:
18274966
19.

Spices as functional foods.

Viuda-Martos M, Ruiz-Navajas Y, Fernández-López J, Pérez-Alvarez JA.

Crit Rev Food Sci Nutr. 2011 Jan;51(1):13-28. doi: 10.1080/10408390903044271. Review.

PMID:
21229415
20.

Inhibition of protein glycation by extracts of culinary herbs and spices.

Dearlove RP, Greenspan P, Hartle DK, Swanson RB, Hargrove JL.

J Med Food. 2008 Jun;11(2):275-81. doi: 10.1089/jmf.2007.536.

PMID:
18598169
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