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Journal Abstract Search

233 related items for PubMed ID: 29175783

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. Ascorbic acid contents of Pakistani fruits and vegetables.
    Iqbal MP, Kazim SF, Mehboobali N.
    Pak J Pharm Sci; 2006 Oct; 19(4):282-5. PubMed ID: 17105704
    [Abstract] [Full Text] [Related]

  • 3. The antioxidant activity of regularly consumed fruit and vegetables reflects their phenolic and vitamin C composition.
    Proteggente AR, Pannala AS, Paganga G, Van Buren L, Wagner E, Wiseman S, Van De Put F, Dacombe C, Rice-Evans CA.
    Free Radic Res; 2002 Feb; 36(2):217-33. PubMed ID: 11999391
    [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 22; 15(23):. PubMed ID: 38068725
    [Abstract] [Full Text] [Related]

  • 5. 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 Nov 22; 8(4):362-9. PubMed ID: 22654212
    [Abstract] [Full Text] [Related]

  • 6. 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 22; 49(3):239-46. PubMed ID: 15704239
    [Abstract] [Full Text] [Related]

  • 7. Substitution of synthetic nitrates and antioxidants by spices, fruits and vegetables in Clean label Spanish chorizo.
    Martínez-Zamora L, Peñalver R, Ros G, Nieto G.
    Food Res Int; 2021 Jan 22; 139():109835. PubMed ID: 33509460
    [Abstract] [Full Text] [Related]

  • 8.
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  • 9. [Antioxidant capacity of fruits and vegetables cultivated in Chile].
    Araya H, Clavijo C, Herrera C.
    Arch Latinoam Nutr; 2006 Dec 22; 56(4):361-5. PubMed ID: 17425182
    [Abstract] [Full Text] [Related]

  • 10. Total antioxidant capacity of plant foods, beverages and oils consumed in Italy assessed by three different in vitro assays.
    Pellegrini N, Serafini M, Colombi B, Del Rio D, Salvatore S, Bianchi M, Brighenti F.
    J Nutr; 2003 Sep 22; 133(9):2812-9. PubMed ID: 12949370
    [Abstract] [Full Text] [Related]

  • 11. [Vitamin C in fruits and vegetables].
    Kosheleva OV, Kodentsova VM.
    Vopr Pitan; 2013 Sep 22; 82(3):45-52. PubMed ID: 24006751
    [Abstract] [Full Text] [Related]

  • 12. 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 22; 93(2):257-66. PubMed ID: 15788119
    [Abstract] [Full Text] [Related]

  • 13. Antioxidant activities of hot water extracts from various spices.
    Kim IS, Yang MR, Lee OH, Kang SN.
    Int J Mol Sci; 2011 Feb 22; 12(6):4120-31. PubMed ID: 21747728
    [Abstract] [Full Text] [Related]

  • 14. Effect of Aromatic Herbs and Spices Present in the Mediterranean Diet on the Glycemic Profile in Type 2 Diabetes Subjects: A Systematic Review and Meta-Analysis.
    Garza MC, Pérez-Calahorra S, Rodrigo-Carbó C, Sánchez-Calavera MA, Jarauta E, Mateo-Gallego R, Gracia-Rubio I, Lamiquiz-Moneo I.
    Nutrients; 2024 Mar 07; 16(6):. PubMed ID: 38542668
    [Abstract] [Full Text] [Related]

  • 15. 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 07; 11(2):275-81. PubMed ID: 18598169
    [Abstract] [Full Text] [Related]

  • 16. 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 07; 99(9):4296-4303. PubMed ID: 30816562
    [Abstract] [Full Text] [Related]

  • 17. Chemical composition of indigenous wild herbs, spices, fruits, nuts and leafy vegetables used as food.
    Achinewhu SC, Ogbonna CC, Hart AD.
    Plant Foods Hum Nutr; 1995 Dec 07; 48(4):341-8. PubMed ID: 8882372
    [Abstract] [Full Text] [Related]

  • 18. Analysis of antioxidant activities of common vegetables employing oxygen radical absorbance capacity (ORAC) and ferric reducing antioxidant power (FRAP) assays: a comparative study.
    Ou B, Huang D, Hampsch-Woodill M, Flanagan JA, Deemer EK.
    J Agric Food Chem; 2002 May 22; 50(11):3122-8. PubMed ID: 12009973
    [Abstract] [Full Text] [Related]

  • 19. 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 22; 100(7):2898-2904. PubMed ID: 32031675
    [Abstract] [Full Text] [Related]

  • 20. 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, Blomhoff R.
    Nutr J; 2010 Jan 22; 9():3. PubMed ID: 20096093
    [Abstract] [Full Text] [Related]

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