Comparison of Phytochemicals, Antioxidant and Anti-Inflammatory Properties of Sun-, Oven- and Freeze-Dried Ginger Extracts

Vitamin D 2 enrichment in mushrooms by natural or artificial UV-light during drying

(2017) Nils Nölle et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Optimized Heat Treatment Enhances the Anti-Inflammatory Capacity of Ginger

(2015) Su-Chen Ho et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Evaluation of seven different drying treatments in respect to total flavonoid, phenolic, vitamin C content, chlorophyll, antioxidant activity and color of green tea (Camellia sinensis or C. assamica) leaves

(2015) Sahar Roshanak et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Antioxidative and anti-inflammatory activity of functional foods

(2015) Chi-Cheng Lu et al.   Current Opinion in Food Science

Effect of different drying techniques on the phytochemical content and antioxidant activity of Kappaphycus alvarezii

(2014) Angelina Lee Mei Ling et al.   JOURNAL OF APPLIED PHYCOLOGY

Effect of drying and storage on bioactive components of jambhul and wood apple

(2014) S. K. Sonawane et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of Fermentation on Antioxidant Properties of Red Cabbages

(2013) Dase Hunaefi et al.   FOOD BIOTECHNOLOGY

Bioactive components analysis of two various gingers (Zingiber officinale Roscoe) and antioxidant effect of ginger extracts

(2013) Hsiang-yu Yeh et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Intensification of extraction of natural products using ultrasonic irradiations—A review of current status

(2012) S.R. Shirsath et al.   CHEMICAL ENGINEERING AND PROCESSING

UV-B-Induced Secondary Plant Metabolites - Potential Benefits for Plant and Human Health

(2012) M. Schreiner et al.   CRITICAL REVIEWS IN PLANT SCIENCES

Effect of drying methods on volatiles of Chinese ginger (Zingiber officinale Roscoe)

(2011) S.H. Ding et al.   FOOD AND BIOPRODUCTS PROCESSING

Anti-inflammatory activity of methanolic extracts from edible mushrooms in LPS activated RAW 264.7 macrophages

(2011) Carlos Moro et al.   FOOD CHEMISTRY

Isolation of quinone reductase (QR) inducing agents from ginger rhizome and their in vitro anti-inflammatory activity

(2011) Feng Li et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity and free radical scavenging capacity of phenolic extracts from Helicteres isora L. and Ceiba pentandra L.

(2011) Nataraj Loganayaki et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of drying method on the antioxidant capacity of six Lamiaceae herbs

(2010) M.B. Hossain et al.   FOOD CHEMISTRY

Antioxidant and free radical scavenging capacity of the underutilized legume, Vigna vexillata (L.) A. Rich

(2010) K. Sowndhararajan et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Anti-Inflammatory Properties of Red Ginger (Zingiber officinale var. Rubra) Extract and Suppression of Nitric Oxide Production by Its Constituents

(2010) Hiroshi Shimoda et al.   JOURNAL OF MEDICINAL FOOD

Plant Polyphenols as Dietary Antioxidants in Human Health and Disease

(2010) Kanti Bhooshan Pandey et al.   Oxidative Medicine and Cellular Longevity

Comparative antioxidant and anti-inflammatory effects of [6]-gingerol, [8]-gingerol, [10]-gingerol and [6]-shogaol

(2009) Swarnalatha Dugasani et al.   JOURNAL OF ETHNOPHARMACOLOGY

Effects of different drying methods on the antioxidant properties of leaves and tea of ginger species

(2008) E.W.C. Chan et al.   FOOD CHEMISTRY

Some phytochemical, pharmacological and toxicological properties of ginger (Zingiber officinale Roscoe): A review of recent research

(2007) Badreldin H. Ali et al.   FOOD AND CHEMICAL TOXICOLOGY