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...
Guardado en:
| Autor principal: | |
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| Formato: | Livre numérique |
| Lenguaje: | Anglais |
| Publicado: |
New York, NY :
Springer New York
2013.
Cham : Springer Nature |
| Acceso en línea: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
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 |
Tabla de Contenidos:
- 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