Format
Sort by
Items per page

Send to

Choose Destination

Links from PubMed

Items: 1 to 20 of 92

1.

Antioxidant potential of commercially available cumin (Cuminum cyminuml inn) in Pakistan.

Bukhari SB, Iqbal S, Bhanger MI.

Int J Food Sci Nutr. 2009 May;60(3):240-7. doi: 10.1080/09637480701695583. Epub 2008 Aug 12.

PMID:
18720171
2.

A comparative study on chemical composition and antioxidant activity of ginger (Zingiber officinale) and cumin (Cuminum cyminum).

El-Ghorab AH, Nauman M, Anjum FM, Hussain S, Nadeem M.

J Agric Food Chem. 2010 Jul 28;58(14):8231-7. doi: 10.1021/jf101202x.

PMID:
20590154
3.

Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents.

Shan B, Cai YZ, Sun M, Corke H.

J Agric Food Chem. 2005 Oct 5;53(20):7749-59.

PMID:
16190627
4.

Ripening stage and extraction method effects on physical properties, polyphenol composition and antioxidant activities of cumin (Cuminum cyminum L.) seeds.

Rebey IB, Kefi S, Bourgou S, Ouerghemmi I, Ksouri R, Tounsi MS, Marzouk B.

Plant Foods Hum Nutr. 2014 Dec;69(4):358-64. doi: 10.1007/s11130-014-0442-9.

PMID:
25277369
5.

Polyphenol composition and antioxidant activity of cumin (Cuminum cyminum L.) seed extract under drought.

Rebey IB, Zakhama N, Karoui IJ, Marzouk B.

J Food Sci. 2012 Jun;77(6):C734-9. doi: 10.1111/j.1750-3841.2012.02731.x.

PMID:
22671525
6.

Antioxidant properties of Mediterranean spices compared with common food additives.

Martínez-Tomé M, Jiménez AM, Ruggieri S, Frega N, Strabbioli R, Murcia MA.

J Food Prot. 2001 Sep;64(9):1412-9.

PMID:
11563520
7.

Antioxidant activity and cytotoxicity of methanol extracts from aerial parts of Korean salad plants.

Heo BG, Park YS, Chon SU, Lee SY, Cho JY, Gorinstein S.

Biofactors. 2007;30(2):79-89.

PMID:
18356580
8.

Antioxidant capacity of some herbs/spices from cameroon: a comparative study of two methods.

Agbor GA, Oben JE, Ngogang JY, Xinxing C, Vinson JA.

J Agric Food Chem. 2005 Aug 24;53(17):6819-24.

PMID:
16104805
9.

Investigation of Bolivian plant extracts for their radical scavenging activity and antioxidant activity.

Parejo I, Viladomat F, Bastida J, Rosas-Romero A, Saavedra G, Murcia MA, Jiménez AM, Codina C.

Life Sci. 2003 Aug 15;73(13):1667-81.

PMID:
12875899
10.

Tualang honey has higher phenolic content and greater radical scavenging activity compared with other honey sources.

Kishore RK, Halim AS, Syazana MS, Sirajudeen KN.

Nutr Res. 2011 Apr;31(4):322-5. doi: 10.1016/j.nutres.2011.03.001. Epub 2011 Apr 13.

PMID:
21530807
11.

New Antiglycative Compounds from Cumin (Cuminum cyminum) Spice.

Zhang Y, Ma H, Liu W, Yuan T, Seeram NP.

J Agric Food Chem. 2015 Nov 25;63(46):10097-102. doi: 10.1021/acs.jafc.5b04796. Epub 2015 Nov 17.

PMID:
26548586
12.

Antioxidant activity of the aqueous extracts of spicy food additives--evaluation and comparison with ascorbic acid in in-vitro systems.

Satyanarayana S, Sushruta K, Sarma GS, Srinivas N, Subba Raju GV.

J Herb Pharmacother. 2004;4(2):1-10.

PMID:
15364640
13.

Antioxidant and antiradical activities in extracts of hazelnut kernel (Corylus avellana L.) and hazelnut green leafy cover.

Alasalvar C, Karamać M, Amarowicz R, Shahidi F.

J Agric Food Chem. 2006 Jun 28;54(13):4826-32.

PMID:
16787035
14.

Castanea sativa Mill. leaves as new sources of natural antioxidant: an electronic spin resonance study.

Calliste CA, Trouillas P, Allais DP, Duroux JL.

J Agric Food Chem. 2005 Jan 26;53(2):282-8.

PMID:
15656662
15.

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.

16.

Evolution of phenolic compounds and antioxidant activity during malting.

Lu J, Zhao H, Chen J, Fan W, Dong J, Kong W, Sun J, Cao Y, Cai G.

J Agric Food Chem. 2007 Dec 26;55(26):10994-1001. Epub 2007 Nov 27.

PMID:
18038990
17.

Antioxidant activities and free radical scavenging potential of Bauhinia microstachya (RADDI) MACBR. (Caesalpinaceae) extracts linked to their polyphenol content.

Silva EG, Behr GA, Zanotto-Filho A, Lorenzi R, Pasquali MA, Ravazolo LG, Bordignon CL Jr, Silva FA, Aboy AL, Bassani VL, Henriques AT, Reginatto FH, Dal-Pizzol F, Moreira JC.

Biol Pharm Bull. 2007 Aug;30(8):1488-96.

18.

Total phenol, antioxidant and free radical scavenging activities of some medicinal plants.

Prakash D, Suri S, Upadhyay G, Singh BN.

Int J Food Sci Nutr. 2007 Feb;58(1):18-28.

PMID:
17415953
19.

Antimicrobial property, antioxidant capacity, and cytotoxicity of essential oil from cumin produced in Iran.

Allahghadri T, Rasooli I, Owlia P, Nadooshan MJ, Ghazanfari T, Taghizadeh M, Astaneh SD.

J Food Sci. 2010 Mar;75(2):H54-61. doi: 10.1111/j.1750-3841.2009.01467.x.

PMID:
20492235
20.

Contribution of the phenolic fraction to the antioxidant activity and oxidative stability of olive oil.

Del Carlo M, Sacchetti G, Di Mattia C, Compagnone D, Mastrocola D, Liberatore L, Cichelli A.

J Agric Food Chem. 2004 Jun 30;52(13):4072-9.

PMID:
15212450

Supplemental Content

Support Center