Similar articles for PMID: 23768186

Year	Number of Results
2000	2
2002	3
2003	1
2004	1
2005	3
2006	3
2007	1
2008	6
2009	4
2010	9
2011	11
2012	6
2013	8
2014	11
2015	5
2016	8
2017	8
2018	2
2019	12
2020	7
2021	16
2022	12
2023	4
2024	0

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. Rubió L, et al. Crit Rev Food Sci Nutr. 2013;53(9):943-53. doi: 10.1080/10408398.2011.574802. Crit Rev Food Sci Nutr. 2013. PMID: 23768186 Review.

2

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

Huang WY, Cai YZ, Zhang Y. Huang WY, et al. Nutr Cancer. 2010;62(1):1-20. doi: 10.1080/01635580903191585. Nutr Cancer. 2010. PMID: 20043255 Review.

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. Tapsell LC, et al. Med J Aust. 2006 Aug 21;185(S4):S1-S24. doi: 10.5694/j.1326-5377.2006.tb00548.x. Med J Aust. 2006. PMID: 17022438 Review.

4

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. Carlsen MH, et al. Nutr J. 2010 Jan 22;9:3. doi: 10.1186/1475-2891-9-3. Nutr J. 2010. PMID: 20096093 Free PMC article.

5

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. Halvorsen BL, et al. Am J Clin Nutr. 2006 Jul;84(1):95-135. doi: 10.1093/ajcn/84.1.95. Am J Clin Nutr. 2006. PMID: 16825686 Free article.

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. Agbor GA, et al. Afr J Tradit Complement Altern Med. 2011;8(4):362-9. doi: 10.4314/ajtcam.v8i4.4. Epub 2011 Jun 1. Afr J Tradit Complement Altern Med. 2011. PMID: 22654212 Free PMC article.

7

Functional Foods for Health: The Interrelated Antioxidant and Anti-Inflammatory Role of Fruits, Vegetables, Herbs, Spices and Cocoa in Humans.

Serafini M, Peluso I. Serafini M, et al. Curr Pharm Des. 2016;22(44):6701-6715. doi: 10.2174/1381612823666161123094235. Curr Pharm Des. 2016. PMID: 27881064 Free PMC article. Review.

8

Total antioxidant capacity of commonly used fruits, vegetables, herbs and spices of Pakistan.

Abid MA, Ashfaq M, Sharif MJH, Rauf K, Mahmood W, Khan I, Abbas G. Abid MA, et al. Pak J Pharm Sci. 2017 Nov;30(6):2147-2150. Pak J Pharm Sci. 2017. PMID: 29175783

9

Antioxidant potential of spices and their active constituents.

Srinivasan K. Srinivasan K. Crit Rev Food Sci Nutr. 2014;54(3):352-72. doi: 10.1080/10408398.2011.585525. Crit Rev Food Sci Nutr. 2014. PMID: 24188307 Review.

10

Health Benefits of Culinary Herbs and Spices.

Jiang TA. Jiang TA. J AOAC Int. 2019 Mar 1;102(2):395-411. doi: 10.5740/jaoacint.18-0418. Epub 2019 Jan 16. J AOAC Int. 2019. PMID: 30651162 Review.

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