Evaluation of the Antioxidant Activity of Extracts and Active Principles of Commonly Consumed Indian Spices.
This study suggests that spices as a whole are more potent antioxidants than their purified active components, perhaps reflecting the synergism among different phytochemicals present in spice extracts.
PMID: 27992311 [PubMed - in process]
Source: Journal of Environmental Pathology, Toxicology and Oncology - Category: Environmental Health Tags: J Environ Pathol Toxicol Oncol Source Type: research
More News: Aniseed | Cancer & Oncology | Cardamom | Cinnamon | Cloves | Environmental Health | Nutrition | Pathology | Study | Toxicology