An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs

There is little research on how cooking and digestion affect the anti-inflammatory activity of culinary herbs. Thus, the aim of this paper was to investigate this activity following cooking and in vitro digestion of the common culinary herbs, rosemary, sage, and thyme, and the relationship between t...

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Detalles Bibliográficos
Autores principales: Chohan, Magali, Naughton, Declan P., Jones, Lucy, Opara, Elizabeth I.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi Publishing Corporation 2012
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3364734/
https://www.ncbi.nlm.nih.gov/pubmed/22685620
http://dx.doi.org/10.1155/2012/627843

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3364734/
https://www.ncbi.nlm.nih.gov/pubmed/22685620
http://dx.doi.org/10.1155/2012/627843

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