| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6405225 | LWT - Food Science and Technology | 2012 | 9 Pages |
Abstract
⺠The antioxidant activities of selected spices were evaluated. ⺠Influence on activity of peroxidase, lipoxygenase and xanthine oxidase was studied. ⺠Oregano extracts exhibited the strongest inhibitory effect on lipoxygenase activity. ⺠The highest xanthine oxidase inhibition was found in the case of black pepper. ⺠Linoleic acid was the most effectively prevented by oregano and rosemary extracts.
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Authors
Urszula Gawlik-Dziki,