Antioxidant Properties of Spices, Herbs and Other Sources

• Main Author: Charles, Denys J. (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: New York, NY : Springer New York : Imprint: Springer, 2013.
• Subjects: Chemistry.; Food > Biotechnology.; Nutrition.; Health promotion.; Plant biochemistry.; Food Science.; Health Promotion and Disease Prevention.; Plant Biochemistry.

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...

Table of Contents:

• 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
• 47. Savory
• 48. Spearmint
• 49. Tarragon
• 50. Thyme
• 51. Turmeric
• 52. Vanilla
• Index.