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Items: 10

1.

Why vegetable recipes are not very spicy.

Sherman PW, Hash GA.

Evol Hum Behav. 2001 May;22(3):147-163.

PMID:
11384883
2.

Antimicrobial functions of spices: why some like it hot.

Billing J, Sherman PW.

Q Rev Biol. 1998 Mar;73(1):3-49. Review.

PMID:
9586227
3.

Antimicrobial and chemopreventive properties of herbs and spices.

Lai PK, Roy J.

Curr Med Chem. 2004 Jun;11(11):1451-60. Review.

PMID:
15180577
4.

Spicing up a vegetarian diet: chemopreventive effects of phytochemicals.

Lampe JW.

Am J Clin Nutr. 2003 Sep;78(3 Suppl):579S-583S. Review.

5.

Safety and nutritional assessment of GM plants and derived food and feed: the role of animal feeding trials.

EFSA GMO Panel Working Group on Animal Feeding Trials.

Food Chem Toxicol. 2008 Mar;46 Suppl 1:S2-70. doi: 10.1016/j.fct.2008.02.008. Epub 2008 Feb 13. Review.

PMID:
18328408
6.

Spices: the savory and beneficial science of pungency.

Nilius B, Appendino G.

Rev Physiol Biochem Pharmacol. 2013;164:1-76. doi: 10.1007/112_2013_11. Review.

PMID:
23605179
7.

Nutrition and primary prevention of breast cancer: foods, nutrients and breast cancer risk.

Hanf V, Gonder U.

Eur J Obstet Gynecol Reprod Biol. 2005 Dec 1;123(2):139-49. Review.

PMID:
16316809
9.

Achieving continuous improvement in reductions in foodborne listeriosis--a risk-based approach.

ILSI Research Foundation; Risk Science Institute.

J Food Prot. 2005 Sep;68(9):1932-94. Review.

PMID:
16161698
10.

Molecular targets of nutraceuticals derived from dietary spices: potential role in suppression of inflammation and tumorigenesis.

Aggarwal BB, Van Kuiken ME, Iyer LH, Harikumar KB, Sung B.

Exp Biol Med (Maywood). 2009 Aug;234(8):825-49. doi: 10.3181/0902-MR-78. Epub 2009 Jun 2. Review.

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