Antioxidant Activity of Spices and Their Impact on Human Health: A Review

Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals. Spices and herbs are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color. Due to their excellent antioxidant activity, spices and herbs have also...

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Detalles Bibliográficos
Autores principales: Yashin, Alexander, Yashin, Yakov, Xia, Xiaoyan, Nemzer, Boris
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5618098/
https://www.ncbi.nlm.nih.gov/pubmed/28914764
http://dx.doi.org/10.3390/antiox6030070
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author Yashin, Alexander
Yashin, Yakov
Xia, Xiaoyan
Nemzer, Boris
author_facet Yashin, Alexander
Yashin, Yakov
Xia, Xiaoyan
Nemzer, Boris
author_sort Yashin, Alexander
collection PubMed
description Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals. Spices and herbs are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color. Due to their excellent antioxidant activity, spices and herbs have also been used to treat some diseases. In this review article, the chemical composition and antioxidant activity of spices and culinary herbs are presented. The content of flavonoids and total polyphenols in different spices and herbs are summarized. The applications of spices and their impacts on human health are briefly described. The extraction and analytical methods for determination of antioxidant capacity are concisely reviewed.
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spelling pubmed-56180982017-09-29 Antioxidant Activity of Spices and Their Impact on Human Health: A Review Yashin, Alexander Yashin, Yakov Xia, Xiaoyan Nemzer, Boris Antioxidants (Basel) Review Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals. Spices and herbs are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color. Due to their excellent antioxidant activity, spices and herbs have also been used to treat some diseases. In this review article, the chemical composition and antioxidant activity of spices and culinary herbs are presented. The content of flavonoids and total polyphenols in different spices and herbs are summarized. The applications of spices and their impacts on human health are briefly described. The extraction and analytical methods for determination of antioxidant capacity are concisely reviewed. MDPI 2017-09-15 /pmc/articles/PMC5618098/ /pubmed/28914764 http://dx.doi.org/10.3390/antiox6030070 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Review
Yashin, Alexander
Yashin, Yakov
Xia, Xiaoyan
Nemzer, Boris
Antioxidant Activity of Spices and Their Impact on Human Health: A Review
title Antioxidant Activity of Spices and Their Impact on Human Health: A Review
title_full Antioxidant Activity of Spices and Their Impact on Human Health: A Review
title_fullStr Antioxidant Activity of Spices and Their Impact on Human Health: A Review
title_full_unstemmed Antioxidant Activity of Spices and Their Impact on Human Health: A Review
title_short Antioxidant Activity of Spices and Their Impact on Human Health: A Review
title_sort antioxidant activity of spices and their impact on human health: a review
topic Review
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5618098/
https://www.ncbi.nlm.nih.gov/pubmed/28914764
http://dx.doi.org/10.3390/antiox6030070
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