Antioxidant Properties of Spices, Herbs and Other Sources by Denys J. Charles

Antioxidant Properties of Spices, Herbs and Other Sources by Denys J. Charles

Author:Denys J. Charles
Language: eng
Format: epub
Publisher: Springer New York, New York, NY


Regulatory Status

GRAS 182.10 and GRAS 182.20.

Standard

ISO 6575.

References

Annida B, Stanely Mainzen Prince P (2005) Supplementation of fenugreek leaves reduces oxidative stress in streptozotocin-induced diabetic rats. J Med Food 8(3):382–385CrossRef

Anuradha CV, Ravikumar P (2001) Restoration on tissue antioxidants by fenugreek seeds (Trigonella Foenum Graecum) in alloxan-diabetic rats. Indian J Physiol Pharmacol 45(4):408–420

Bajpai M, Mishra A, Prakash D (2005) Antioxidant and free radical scavenging activities of some leafy vegetables. Int J Food Sci Nutr 56(7):473–481CrossRef



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