A comprehensive study of polyphenols contents and antioxidant potential of 39 widely used spices and food condiments

Eugenol potentiates cisplatin anti-cancer activity through inhibition of ALDH-positive breast cancer stem cells and the NF-κB signaling pathway

(2017) Syed S. Islam et al.   MOLECULAR CARCINOGENESIS

Identification of eugenol as the major determinant of GABA A -receptor activation by aqueous Syzygium aromaticum L. (clove buds) extract

(2017) Sümeyye Sahin et al.   Journal of Functional Foods

Encapsulation of phenolic compounds present in plants using protein matrices

(2016) Zhanghu Jia et al.   Food Bioscience

Extraction of antioxidants and flavonoids from yuzu (Citrus junos Sieb ex Tanaka) peels: a response surface methodology study

(2016) Awraris Derbie Assefa et al.   Journal of Food Measurement and Characterization

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

(2015) Fereidoon Shahidi et al.   Journal of Functional Foods

Antimicrobial efficacy of plant phenolic compounds against Salmonella and Escherichia Coli

(2015) Hayriye Cetin-Karaca et al.   Food Bioscience

Comparison of methods for evaluation of the antioxidant capacity and phenolic compounds in common spices

(2013) Małgorzata Przygodzka et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenol-Based Antioxidants and the In Vitro Methods Used for Their Assessment

(2012) Brian D. Craft et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Fat digestion and absorption in spice-pretreated rats

(2011) Usha NS Prakash et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database

(2010) J Pérez-Jiménez et al.   EUROPEAN JOURNAL OF CLINICAL NUTRITION

Structural, Chemical and Biological Aspects of Antioxidants for Strategies Against Metal and Metalloid Exposure

(2010) Swaran J. S. Flora   Oxidative Medicine and Cellular Longevity

Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays

(2009) Stéphanie Dudonné et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Polyphenols contents and antioxidant capacity of 68 Chinese herbals suitable for medical or food uses

(2008) Haiying Liu et al.   FOOD RESEARCH INTERNATIONAL