Antioxidant Properties of Spices, Herbs and Other Sources 2012
DOI: 10.1007/978-1-4614-4310-0_4
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Sources of Natural Antioxidants and Their Activities

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Cited by 12 publications
(5 citation statements)
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“…Thymol is an abundant component of thyme (Aeschbach et al ., ; Shan et al ., ), appearing also in other spices as cumin or ajowan (Charles, ). Limonene gives the characteristic aroma to citric peels, being also present in species as cumin, ajowan or cardamom or anise star (Charles, ). Sesamol is the main antioxidant of sesame oil.…”
Section: Resultsmentioning
confidence: 97%
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“…Thymol is an abundant component of thyme (Aeschbach et al ., ; Shan et al ., ), appearing also in other spices as cumin or ajowan (Charles, ). Limonene gives the characteristic aroma to citric peels, being also present in species as cumin, ajowan or cardamom or anise star (Charles, ). Sesamol is the main antioxidant of sesame oil.…”
Section: Resultsmentioning
confidence: 97%
“…Compounds found in spices, herbs and condiments with high, moderate and low antioxidant activity were selected. Limonene, carvacrol, thymol and eugenol are essential oils with antioxidant activity (Charles, ). Eugenol is found in high amounts in clove (Shan et al ., ) and in less extension in basil (Brewer, ) and other herbs.…”
Section: Resultsmentioning
confidence: 99%
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“…En los últimos años, ha crecido el interés por el diseño y la formulación de alimentos con características funcionales, mediante la utilización de frutas y hortalizas, que contienen diversas clases de compuestos entre los que se encuentran antioxidantes como ácidos fenólicos, antocianinas, carotenoides, flavonoides, vitamina A, vitamina C y vitamina E, además de minerales; por ello la inclusión de una mayor proporción de estos productos alimenticios en la dieta podría favorecer la prevención de las enfermedades crónicas (Charles, 2012;Department of Health and Human Services and Department of Agriculture, 2015). Los antioxidantes naturales son importantes en el organismo por su capacidad para proteger, eliminar o retrasar el daño oxidativo de una molécula (Bvenura y Sivakumar, 2017).…”
Section: Introductionunclassified
“…Due to its valuable biochemical composition and high functional and technological properties, wheat germ has significant prospects for use in food, confectionery, perfumery and medicine. However, due to its high lipid content (8-10%), wheat germ, which contains up to 80% of polyunsaturated fatty acids (including -3 and -6 fatty acids), has low storage stability [1][2][3][4][5][6][7][8][9][10][11][12][13][14].…”
Section: Introductionmentioning
confidence: 99%