Prebiotic Potential and Chemical Composition of Seven Culinary Spice Extracts

The objective of this study was to investigate prebiotic potential, chemical composition, and antioxidant capacity of spice extracts. Seven culinary spices including black pepper, cayenne pepper, cinnamon, ginger, Mediterranean oregano, rosemary, and turmeric were extracted with boiling water. Major...

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Detalles Bibliográficos
Autores principales: Lu, Qing‐Yi, Summanen, Paula H., Lee, Ru‐Po, Huang, Jianjun, Henning, Susanne M., Heber, David, Finegold, Sydney M., Li, Zhaoping
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2017
Materias:
Food Chemistry
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5600121/
https://www.ncbi.nlm.nih.gov/pubmed/28678344
http://dx.doi.org/10.1111/1750-3841.13792

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5600121/
https://www.ncbi.nlm.nih.gov/pubmed/28678344
http://dx.doi.org/10.1111/1750-3841.13792

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