176 related articles for article (PubMed ID: 18224444)
1. Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS(*+) radical cation assay.
Chohan M; Forster-Wilkins G; Opara EI
Plant Foods Hum Nutr; 2008 Jun; 63(2):47-52. PubMed ID: 18224444
[TBL] [Abstract][Full Text] [Related]
2. 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; 185(S4):S1-S24. PubMed ID: 17022438
[TBL] [Abstract][Full Text] [Related]
3. An investigation of the relationship between the anti-inflammatory activity, polyphenolic content, and antioxidant activities of cooked and in vitro digested culinary herbs.
Chohan M; Naughton DP; Jones L; Opara EI
Oxid Med Cell Longev; 2012; 2012():627843. PubMed ID: 22685620
[TBL] [Abstract][Full Text] [Related]
4. A Scoping Review of the Clinical Evidence for the Health Benefits of Culinary Doses of Herbs and Spices for the Prevention and Treatment of Metabolic Syndrome.
Mackonochie M; Rodriguez-Mateos A; Mills S; Rolfe V
Nutrients; 2023 Nov; 15(23):. PubMed ID: 38068725
[TBL] [Abstract][Full Text] [Related]
5. The 15-lipoxygenase inhibitory, antioxidant, antimycobacterial activity and cytotoxicity of fourteen ethnomedicinally used African spices and culinary herbs.
Dzoyem JP; Kuete V; McGaw LJ; Eloff JN
J Ethnopharmacol; 2014 Oct; 156():1-8. PubMed ID: 25150529
[TBL] [Abstract][Full Text] [Related]
6. The antioxidant activities of seasonings used in Asian cooking. Powerful antioxidant activity of dark soy sauce revealed using the ABTS assay.
Long LH; Kwee DC; Halliwell B
Free Radic Res; 2000 Feb; 32(2):181-6. PubMed ID: 10653488
[TBL] [Abstract][Full Text] [Related]
7. Influence of cooking methods on antioxidant activity of vegetables.
Jiménez-Monreal AM; García-Diz L; Martínez-Tomé M; Mariscal M; Murcia MA
J Food Sci; 2009 Apr; 74(3):H97-H103. PubMed ID: 19397724
[TBL] [Abstract][Full Text] [Related]
8. Dietary supplementation of 11 different plant extracts on the antioxidant capacity of blood and selected tissues in lightweight lambs.
Leal LN; Jordán MJ; Bello JM; Otal J; den Hartog LA; Hendriks WH; Martín-Tereso J
J Sci Food Agric; 2019 Jul; 99(9):4296-4303. PubMed ID: 30816562
[TBL] [Abstract][Full Text] [Related]
9. Determination of superoxide dismutase mimetic activity in common culinary herbs.
Chohan M; Naughton DP; Opara EI
Springerplus; 2014; 3():578. PubMed ID: 25332878
[TBL] [Abstract][Full Text] [Related]
10. Several culinary and medicinal herbs are important sources of dietary antioxidants.
Dragland S; Senoo H; Wake K; Holte K; Blomhoff R
J Nutr; 2003 May; 133(5):1286-90. PubMed ID: 12730411
[TBL] [Abstract][Full Text] [Related]
11. Herbs and Spices- Biomarkers of Intake Based on Human Intervention Studies - A Systematic Review.
Vázquez-Fresno R; Rosana ARR; Sajed T; Onookome-Okome T; Wishart NA; Wishart DS
Genes Nutr; 2019; 14():18. PubMed ID: 31143299
[TBL] [Abstract][Full Text] [Related]
12. Effect of cold storage on total phenolics content, antioxidant activity and vitamin C level of selected potato clones.
Külen O; Stushnoff C; Holm DG
J Sci Food Agric; 2013 Aug; 93(10):2437-44. PubMed ID: 23400895
[TBL] [Abstract][Full Text] [Related]
13. 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. PubMed ID: 18598169
[TBL] [Abstract][Full Text] [Related]
14. 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
Pak J Pharm Sci; 2017 Nov; 30(6):2147-2150. PubMed ID: 29175783
[TBL] [Abstract][Full Text] [Related]
15. Impact of cooking and digestion, in vitro, on the antioxidant capacity and anti-inflammatory activity of cinnamon, clove and nutmeg.
Baker I; Chohan M; Opara EI
Plant Foods Hum Nutr; 2013 Dec; 68(4):364-9. PubMed ID: 23975332
[TBL] [Abstract][Full Text] [Related]
16. Effects of treatment temperatures on redox potential and sensory evaluation of different spices and herbs applied to cooked pork sausages.
Huynh DBT; Krickmeier J; Schnaeckel W
J Sci Food Agric; 2020 May; 100(7):2898-2904. PubMed ID: 32031675
[TBL] [Abstract][Full Text] [Related]
17. Determination of antioxidant potential of volatile extracts isolated from various herbs and spices.
Lee KG; Shibamoto T
J Agric Food Chem; 2002 Aug; 50(17):4947-52. PubMed ID: 12166987
[TBL] [Abstract][Full Text] [Related]
18. 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. PubMed ID: 15788119
[TBL] [Abstract][Full Text] [Related]
19. Comparison of the 2,2'-azinobis-3-ethylbenzotiazo-line-6-sulfonic acid (ABTS) and ferric reducing anti-oxidant power (FRAP) methods to asses the total antioxidant capacity in extracts of fruit and vegetables.
Nilsson J; Pillai D; Onning G; Persson C; Nilsson A; Akesson B
Mol Nutr Food Res; 2005 Mar; 49(3):239-46. PubMed ID: 15704239
[TBL] [Abstract][Full Text] [Related]
20. Antioxidant activities of cold-nature Tibetan herbs are signifcantly greater than hot-nature ones and are associated with their levels of total phenolic components.
Bao YF; Li JY; Zheng LF; Li HY
Chin J Nat Med; 2015 Aug; 13(8):609-17. PubMed ID: 26253494
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
