Antioxidant activities of hot water extracts from various spices

Recently, the natural spices and herbs such as rosemary, oregano, and caraway have been used for the processing of meat products. This study investigates the antioxidant activity of 13 spices commonly used in meat processing plants. The hot water extracts were then used for evaluation of total pheno...

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Veröffentlicht in:	International journal of molecular sciences 2011-06, Vol.12 (6), p.4120-4131
Hauptverfasser:	Kim, Il-Suk, Yang, Mi-Ra, Lee, Ok-Hwan, Kang, Suk-Nam
Format:	Artikel
Sprache:	eng
Schlagworte:	Acids Antioxidants Antioxidants - chemistry Antioxidants - isolation & purification Cardiovascular disease Carum - chemistry Carum - metabolism Cocoa Communication Flavonoids Flavonoids - chemistry Flavonoids - isolation & purification Herbs Hot Temperature Meat processing Origanum - chemistry Origanum - metabolism Oxidation Oxidation-Reduction Oxidative stress Phenols - chemistry Phenols - isolation & purification Plant Extracts - chemistry Rosmarinus - chemistry Rosmarinus - metabolism Water - chemistry
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