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The DOI matches its Crossref record; 116 of the 116 references it cites were found in a registry or an index.

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

Open access
Yashin, Alexander, Yashin, Yakov, Xia, Xiaoyan, Nemzer, Boris·2017·Antioxidants
DOI 10.3390/antiox6030070
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Abstract

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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Research works printed but not linked: 36

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Metadata

Authors
Yashin, A., Yashin, Y., Xia, X., & Nemzer, B.
Venue
Antioxidants
Publisher
MDPI AG
Published
2017-09-15
Volume
6
Issue
3
Pages
70
ISSN
2076-3921 (ISSN-L)
DOI
10.3390/antiox6030070
OpenAlex
W2756045870
Cited by
489
References
116
FWCI
15.73
Type
journal article
Language
en
Open access
gold
Licence
creativecommons.org/licenses/by/4.0/ (vor)

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Yashin, A., Yashin, Y., Xia, X., & Nemzer, B. (2017). Antioxidant Activity of Spices and Their Impact on Human Health: A Review. Antioxidants. https://doi.org/10.3390/antiox6030070

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