The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Spices and herbs: Natural sources of antioxidants – a mini review
Open accessAbstract
Spices and herbs are rich sources of powerful antioxidants. Spices and herbs have been used for flavour, colour and aroma for more than 2000 years. They have also been used for preservation of foods and beverages primarily due to their phytochemicals. The antioxidants in spices and herbs are very effective because they possess excellent antioxidant activity. The spices and herbs have been used as antioxidants as whole or ground spice/herb, extracts, encapsulated or as emulsions. Aside from their efficacy as antioxidants, spices and herbs are classified as all natural, an attractive quality for consumers. Thus, spices and herbs may be used as a means to control lipid oxidation in foods. Furthermore, the future of spices and herbs as effective antioxidants is discussed and expected trends are summarized.
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Carlsen, M. H., Halvorsen, B. L., Holte, K., Bøhn, S. K., Dragland, S., Sampson, L., Willey, C., Senoo, H., Umezono, Y., Sanada, C., et al. (2010) · Nutrition Journal · doi:10.1186/1475-2891-9-3 · Cited by 1,118
Antioxidant Activity of Essential Oils
Amorati, R., Foti, M. C., & Valgimigli, L. (2013) · Journal of Agricultural and Food Chemistry · doi:10.1021/jf403496k · Cited by 803
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Delivery systems for cosmetics-from manufacturing to the skin of natural antioxidants
Costa, R., & Santos, L. (2017) · Powder Technology · doi:10.1016/j.powtec.2017.07.086 · Cited by 215
Use of herbs and spices for food preservation: advantages and limitations
Martínez-Graciá, C., González-Bermúdez, C. A., Cabellero-Valcárcel, A. M., Santaella-Pascual, M., & Frontela-Saseta, C. (2015) · Current Opinion in Food Science · doi:10.1016/j.cofs.2015.11.011 · Cited by 136
Antioxidants, Food Processing and Health
Poljsak, B., Kovač, V., & Milisav, I. (2021) · Antioxidants · doi:10.3390/antiox10030433 · Cited by 133
Varadharaj, S., Kelly, O. J., Khayat, R. N., Kumar, P. S., Ahmed, N., & Zweier, J. L. (2017) · Frontiers in Cardiovascular Medicine · doi:10.3389/fcvm.2017.00064 · Cited by 101
Apiaceae as an Important Source of Antioxidants and Their Applications
Thiviya, P., Gamage, A., Arachchige, D., Merah, O., & Madhujith, T. (2021) · Cosmetics · doi:10.3390/cosmetics8040111 · Cited by 96
Metadata
- Authors
- Embuscado, M. E.
- Venue
- Journal of Functional Foods
- Publisher
- Elsevier BV
- Published
- 2015-10
- Volume
- 18
- Pages
- 811-819
- ISSN
- 1756-4646 (ISSN-L)
- OpenAlex
- W2074685682
- Cited by
- 636
- References
- 2
- FWCI
- 24.59
- Type
- journal article
- Language
- en
- Open access
- hybrid
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- Embuscado, M. E. (2015). Spices and herbs: Natural sources of antioxidants – a mini review. Journal of Functional Foods. https://doi.org/10.1016/j.jff.2015.03.005
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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
