Culinary Herbs and Spices: Their Bioactive Properties, the Contribution of Polyphenols and the Challenges in Deducing Their True Health Benefits

Herbs and spices have been used for both culinary and medicinal purposes for centuries. Over the last decade, research into their role as contributors of dietary polyphenols, known to possess a number of properties associated with reducing the risk of developing chronic non-communicable diseases, ha...

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Detalles Bibliográficos
Autores principales: Opara, Elizabeth I., Chohan, Magali
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2014
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4227268/
https://www.ncbi.nlm.nih.gov/pubmed/25340982
http://dx.doi.org/10.3390/ijms151019183

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4227268/
https://www.ncbi.nlm.nih.gov/pubmed/25340982
http://dx.doi.org/10.3390/ijms151019183

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