| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539997 | Food Chemistry | 2012 | 9 Pages |
Abstract
⺠Conventional and organic spices contained similar levels of phenolic acids. ⺠Spice extracts exhibited anti-inflammatory and antiproliferative properties. ⺠Cinnamon and peppermint extracts demonstrated strong antioxidant capacity.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Junli Lv, Haiqiu Huang, Lu Yu, Monica Whent, Yuge Niu, Haiming Shi, Thomas T.Y. Wang, Devanand Luthria, Denys Charles, Liangli Lucy Yu,