Antioxidant properties of spices, herbs and other sources
Most natural antioxidants are common food components and have been widely used in diets for thousands of years. Recently, much focus has been given to the involvement of active oxygen and free radicals in aging and in disease processes like heart disease, inflammation, arthritis, immune system impai...
محفوظ في:
| المؤلف الرئيسي: | |
|---|---|
| التنسيق: | Livre numérique |
| اللغة: | Anglais |
| منشور في: |
New York, NY :
Springer New York
2013.
Cham : Springer Nature |
| الوصول للمادة أونلاين: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| ملاحظة: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Antioxidant properties of spices, herbs and other sources, Denys J. Charles, New York, NY, Springer, 2013, 1 vol.(VII, 610 p.), 978-1-461-44309-4 |
| LEADER | 04776nam a22003137a 4500 | ||
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| 100 | 1 | |a Charles, Denys J., |d 19..- | |
| 245 | 1 | 0 | |a Antioxidant properties of spices, herbs and other sources |c by Denys J. Charles. |
| 260 | |a New York, NY : |b Springer New York. | ||
| 260 | |a Cham : |b Springer Nature, |c 2013. | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 500 | |a Archives Springer e-books (Licence nationale) | ||
| 505 | 1 | |a Part I. 1. Introduction 2. Antioxidant Assays 3. Natural Antioxidants 4. Sources of Natural Antioxidants and Their Activities Part II. 1. Ajowan 2. Allspice 3. Angelica 4. Anise 5. Anise Star 6. Asafoetida 7. Basil 8. Bay 9 Capsicum 10. Caraway 11. Cardamom 12. Celery Seed 13. Chervil 14. Chives 15. Cinnamon 16. Clove 17. Coriander 18. Cumin 19. Curry Leaf 20. Dill 21. Fennel 22. Fenugreek 23. Garlic 24. Geranium 25. Ginger 26. Horseradish 27. Hyssop 28. Juniper 29. Lavender 30. Lemon Balm 31. Lemongrass 32. Licorice 33. Marjoram Sweet 34. Mustard 35. Myrtle 36. Nigella 37. Nutmeg 38. Onion 39. Oregano 40. Pepper Black 41. Peppermint 42. Pomegranate 43. Poppy 44. Rosemary 45. Saffron 46. Sage | |
| 506 | |a Accès en ligne pour les établissements français bénéficiaires des licences nationales | ||
| 506 | |a Accès soumis à abonnement pour tout autre établissement | ||
| 506 | |a Conditions particulières de réutilisation pour les bénéficiaires des licences nationales. https://www.licencesnationales.fr/springer-nature-ebooks-contrat-licence-ln-2017 | ||
| 520 | |a Most natural antioxidants are common food components and have been widely used in diets for thousands of years. Recently, much focus has been given to the involvement of active oxygen and free radicals in aging and in disease processes like heart disease, inflammation, arthritis, immune system impairment and cancer. The importance of these antioxidants present in foods has been well appreciated for both preserving the foods themselves and supplying essential antioxidants in vivo. It is now widely accepted that the plant-based diets with high intake of herbs, spices, fruits, vegetables and other nutrient-rich plant foods help in reducing the risk of oxidative stress-related diseases. Plants have high concentrations of antioxidants, such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid and enzymes with antioxidant activity, which help to protect them from hazardous oxidative damage. Humans have a long history of using herbs and spices in their daily life as medicine and food preservatives. Herbs and spices are great sources of antioxidants and recent research has focused on their antioxidant properties. However, there are other natural products such as cereals, nuts, oilseeds, legumes, vegetables, animal products and microbial products which can serve as rich sources of natural antioxidants. The beneficial influence of many foodstuffs and beverages, including herbs, spices, teas, fruits, vegetables, coffee and cacao on human health has been recently recognized to originate from their antioxidant activity. The first part of the book describes the different methods used to measure antioxidant content as well as the various types of antioxidants present in different sources. In addition, the antioxidant properties of different sources are presented in great detail. The second part of the book consists of fifty-two chapters, where each chapter discusses one herb or spice, covering in detail botany, history, regions of production, flavor and aroma, parts used, preparation and consumption in different recipes, and functional and antioxidant properties. Dr. Denys J. Charles is Director of Research at Frontier Natural Products Co-op, Iowa, USA | ||
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