相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。The effect of herbs and spices on risk factors for cardiometabolic diseases: a review of human clinical trials
Kunal Gupta et al.
NUTRITION REVIEWS (2022)
Co-composting with herbal wastes: Potential effects of essential oil residues on microbial pathogens during composting
Babett Greff et al.
CRITICAL REVIEWS IN ENVIRONMENTAL SCIENCE AND TECHNOLOGY (2021)
LC-HRMS/MS-based phytochemical profiling of Piper spices: Global association of piperamides with endocannabinoid system modulation
Simon Vlad Luca et al.
FOOD RESEARCH INTERNATIONAL (2021)
A biorefinery strategy for spent industrial ginger waste
Yang Gao et al.
JOURNAL OF HAZARDOUS MATERIALS (2021)
The effects of Cuminum cyminum on glycemic parameters: A systematic review and meta-analysis of controlled clinical trials
Omid Mohammad Tavakoli-Rouzbehani et al.
JOURNAL OF ETHNOPHARMACOLOGY (2021)
Clove Essential Oil (Syzygium aromaticum L. Myrtaceae): Extraction, Chemical Composition, Food Applications, and Essential Bioactivity for Human Health
Jose Nabor Haro-Gonzalez et al.
MOLECULES (2021)
Polyphenolic Characterization and Antioxidant Capacity of Laurus nobilis L. Leaf Extracts Obtained by Green and Conventional Extraction Techniques
Erika Dobroslavic et al.
PROCESSES (2021)
Insights into the Phytochemical and Multifunctional Biological Profile of Spices from the Genus Piper
Simon Vlad Luca et al.
ANTIOXIDANTS (2021)
Apiaceae Essential Oils: Boosters of Terbinafine Activity against Dermatophytes and Potent Anti-Inflammatory Effectors
Adriana Trifan et al.
PLANTS-BASEL (2021)
A review on traditional uses, phytochemistry, pharmacology, and clinical research of dietary spice Cuminum cyminum L.
Neetu Singh et al.
PHYTOTHERAPY RESEARCH (2021)
Clove (Syzygium aromaticum) spices: a review on their bioactivities, current use, and potential application in dairy products
Solomon Idowu et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2021)
Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS2 and Their Antioxidant Potential
Akhtar Ali et al.
ANTIOXIDANTS (2021)
LC-HRMS/MS phytochemical profiling of Symphytum officinale L. and Anchusa ochroleuca M. Bieb. (Boraginaceae): Unveiling their multi-biological potential via an integrated approach
Adriana Trifan et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2021)
Laurus nobilis ethanolic extract attenuates hyperglycemia and hyperinsulinemia-induced insulin resistance in HepG2 cell line through the reduction of oxidative stress and improvement of mitochondrial biogenesis - Possible implication in pharmacotherapy
Nabila Bourebaba et al.
MITOCHONDRION (2021)
Antiproliferative activity of Syzygium coriaceum, an endemic plant of Mauritius, with its UPLC-MS metabolite fingerprint: A mechanistic study
Nawraj Rummun et al.
PLOS ONE (2021)
Neuroprotective potentials of selected natural edible oils using enzyme inhibitory, kinetic and simulation approaches
Mater H. Mahnashi et al.
BMC COMPLEMENTARY MEDICINE AND THERAPIES (2021)
Phenolic Composition, Enzyme Inhibitory and Anti-quorum Sensing Activities of Cinnamon (Cinnamomum zeylanicum Blume) and Basil (Ocimum basilicum Linn)
Alfred Ngenge Tamfu et al.
CHEMISTRY AFRICA-A JOURNAL OF THE TUNISIAN CHEMICAL SOCIETY (2021)
Composition and biocidal properties of essential oil from pre-domesticated Spanish Satureja Montana
Juliana Navarro-Rocha et al.
INDUSTRIAL CROPS AND PRODUCTS (2020)
Effect of Antioxidants Extracted from Clove Wastes and Babul Tree Barks on the Oxidation Stability of Biodiesel made from Water Hyacinth of Lake Victoria Origin
Emmanuel J. Waweru et al.
WASTE AND BIOMASS VALORIZATION (2020)
Syzygium aromaticum L. (Myrtaceae): Traditional Uses, Bioactive Chemical Constituents, Pharmacological and Toxicological Activities
Gaber El-Saber Batiha et al.
BIOMOLECULES (2020)
Traditional uses, phytochemistry and pharmacological activities of the genus Cinnamomum (Lauraceae): A review
Jun Wang et al.
FITOTERAPIA (2020)
The chemical, biological and thermal characteristics and gastronomical perspectives of Laurus nobilis essential oil from different geographical origin
Pavel A. Riabov et al.
INDUSTRIAL CROPS AND PRODUCTS (2020)
Plant description, phytochemical constituents and bioactivities of Syzygium genus: A review
Ei Ei Aung et al.
OPEN CHEMISTRY (2020)
LC-MS/MS screening and identification of bioactive compounds in leaves, pulp and seed from Eugenia calycina Cambess
Nayara Macedo Peixoto Araujo et al.
FOOD RESEARCH INTERNATIONAL (2020)
Syzygium aromaticum L.: phytochemical investigation and comparison of the scavenging activity of essential oil, extracts and eugenol
Yassine El Ghallab et al.
ADVANCES IN TRADITIONAL MEDICINE (2020)
A systematic review on black pepper (Piper nigrum L.): from folk uses to pharmacological applications
Heerasing Takooree et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2019)
Phytochemical profile of Syzygium formosum (Wall.) Masam leaves using HPLC-PDA-MS/MS and a simple HPLC-ELSD method for quality control
Thi Phuong Duyen Vu et al.
JOURNAL OF PHARMACEUTICAL AND BIOMEDICAL ANALYSIS (2019)
Piper Species: A Comprehensive Review on Their Phytochemistry, Biological Activities and Applications
Bahare Salehi et al.
MOLECULES (2019)
Pharmacological properties and their medicinal uses of Cinnamomum: a review
Sanjay Kumar et al.
JOURNAL OF PHARMACY AND PHARMACOLOGY (2019)
Mechanochemical extraction of antioxidant phenolic compounds from Mediterranean and medicinal Laurus nobilis: A comparative study with other traditional and green novel techniques
Esther Rincon et al.
INDUSTRIAL CROPS AND PRODUCTS (2019)
Antioxidant and Antimicrobial Activity of Mexican Oregano (Poliomintha longiflora) Essential Oil, Hydrosol and Extracts from Waste Solid Residues
Teresa Soledad Cid-Perez et al.
PLANTS-BASEL (2019)
A comprehensive study of polyphenols contents and antioxidant potential of 39 widely used spices and food condiments
Awraris Derbie Assefa et al.
JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION (2018)
Cumin (Cuminum cyminum L.) is a safe approach for management of lipid parameters: A systematic review and meta-analysis of randomized controlled trials
Amir Hadi et al.
PHYTOTHERAPY RESEARCH (2018)
Spice use in food: Properties and benefits
Jessica Elizabeth De La Torre Torres et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Secondary Metabolic Profiles of Two Cultivars of Piper nigrum (Black Pepper) Resulting from Infection by Fusarium solani f. sp piperis
Shirlley F. M. da Luz et al.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2017)
In vitro enzyme inhibitory properties, antioxidant activities, and phytochemical profile of Potentilla thuringiaca
Daniel M. Grochowski et al.
PHYTOCHEMISTRY LETTERS (2017)
Cytotoxic and Enzyme Inhibitory Potential of Two Potentilla species (P-speciosa L. and P-reptans Willd.) and Their Chemical Composition
Sengul Uysal et al.
FRONTIERS IN PHARMACOLOGY (2017)
Phenolic extracts of clove (Syzygium aromaticum) with novel antioxidant and antibacterial activities
Mohamed F. Abo El-Maati et al.
EUROPEAN JOURNAL OF INTEGRATIVE MEDICINE (2016)
THE INDUSTRIAL POTENTIAL OF HERBS AND SPICES - A MINI REVIEW
Katarzyna B. Leja et al.
ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA (2016)
Variation in essential oil composition and antioxidant activity of cumin (Cuminum cyminum L.) fruits during stages of maturity
Mohammad Moghaddam et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
Process development studies for recovery of bio active isolates from spent black pepper generated from ayurvedic industry
Gurpur Rakesh D. Prabhu et al.
INDUSTRIAL CROPS AND PRODUCTS (2015)
Essential Oil from Clove Bud (Eugenia aromatica Kuntze) Inhibit Key Enzymes Relevant to the Management of Type-2 Diabetes and Some Pro-oxidant Induced Lipid Peroxidation in Rats Pancreas in vitro
Ganiyu Oboh et al.
JOURNAL OF OLEO SCIENCE (2015)
Spices and herbs: Natural sources of antioxidants - a mini review
Milda E. Embuscado
JOURNAL OF FUNCTIONAL FOODS (2015)
Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects - A review
Fereidoon Shahidi et al.
JOURNAL OF FUNCTIONAL FOODS (2015)
The Mediterranean aromatic plants and their culinary use
Alberto Bianchi
NATURAL PRODUCT RESEARCH (2015)
In vitro evaluation of antioxidant and α-Glucosidase inhibitory assay of several tropical and subtropical plants
Anastasia Wheni Indrianingsih et al.
5TH SUSTAINABLE FUTURE FOR HUMAN SECURITY (SUSTAIN 2014) (2015)
Neuroprotective Potential of Laurus nobilis Antioxidant Polyphenol-Enriched Leaf Extracts
Severina Pacifico et al.
CHEMICAL RESEARCH IN TOXICOLOGY (2014)
Cinnamon: A Multifaceted Medicinal Plant
Pasupuleti Visweswara Rao et al.
EVIDENCE-BASED COMPLEMENTARY AND ALTERNATIVE MEDICINE (2014)
A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay
Anna Vallverdu-Queralt et al.
FOOD CHEMISTRY (2014)
Antioxidant, Anti-inflammatory and Antinociceptive Properties of Black Pepper Essential Oil (Piper nigrum Linn)
Kottarapat Jeena et al.
JOURNAL OF ESSENTIAL OIL BEARING PLANTS (2014)
Anti-cholinesterase activity of the standardized extract of Syzygium aromaticum L.
Manoj K. Dalai et al.
PHARMACOGNOSY MAGAZINE (2014)
Medicinal properties of 'true' cinnamon (Cinnamomum zeylanicum): a systematic review
Priyanga Ranasinghe et al.
BMC COMPLEMENTARY AND ALTERNATIVE MEDICINE (2013)
Polyphenol composition and antioxidant and metal chelating activities of the solid residues from the essential oil industry
R. Sanchez-Vioque et al.
INDUSTRIAL CROPS AND PRODUCTS (2013)
Antioxidant and antimicrobial activities of various solvent extracts, piperine and piperic acid from Piper nigrum
Zied Zarai et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2013)
Piper nigrum and Piperine: An Update
Murlidhar Meghwal et al.
PHYTOTHERAPY RESEARCH (2013)
Antioxidant activity of the essential oil and methanolic extract of cumin seed (Cuminum cyminum)
Soodabeh Einafshar et al.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY (2012)
Effect of drought on the biochemical composition and antioxidant activities of cumin (Cuminum cyminum L.) seeds
Iness Bettaieb Rebey et al.
INDUSTRIAL CROPS AND PRODUCTS (2012)
ANTIOXIDANT AND ANTIMICROBIAL ACTIVITIES OF DIFFERENT EXTRACTS OF SOME MEDICINAL HERBS CONSUMED AS TEA AND SPICES IN TURKEY
Sevil Albayrak et al.
JOURNAL OF FOOD BIOCHEMISTRY (2012)
Polyphenol Composition and Antioxidant Activity of Cumin (Cuminum Cyminum L.) Seed Extract Under Drought
Iness Bettaieb Rebey et al.
JOURNAL OF FOOD SCIENCE (2012)
Screening the methanolic extracts of some plants for tyrosinase inhibitory activity
Ahmad Gholamhoseinian et al.
TOXICOLOGICAL AND ENVIRONMENTAL CHEMISTRY (2012)
Antioxidant capacity and major phenolic compounds of spices commonly consumed in China
Mei Lu et al.
FOOD RESEARCH INTERNATIONAL (2011)
Gastroprotective Effect and Antioxidant Properties of Different Laurus nobilis L. Leaf Extracts
Ester Speroni et al.
JOURNAL OF MEDICINAL FOOD (2011)
Antidiabetic and antidyslipidemic activities of Cuminum cyminum L. in validated animal models
Rohit Srivsatava et al.
MEDICINAL CHEMISTRY RESEARCH (2011)
Inhibitory Activity of Cinnamon Bark Species and their Combination Effect with Acarbose against Intestinal α-glucosidase and Pancreatic α-amylase
Sirichai Adisakwattana et al.
PLANT FOODS FOR HUMAN NUTRITION (2011)
The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide
Monica H. Carlsen et al.
NUTRITION JOURNAL (2010)
Comparative Study of Antioxidant Properties and Total Phenolic Content of 30 Plant Extracts of Industrial Interest Using DPPH, ABTS, FRAP, SOD, and ORAC Assays
Stephanie Dudonne et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2009)
Phytochemical Composition and Antioxidant Activity of Laurus nobilis L. Leaf Infusion
Stefano Dall'Acqua et al.
JOURNAL OF MEDICINAL FOOD (2009)
Enhancement of digestive enzymatic activity by cumin (Cuminum cyminum L.) and role of spent cumin as a bionutrient
K. S. Muthamma Milan et al.
FOOD CHEMISTRY (2008)
Total phenolic contents, chelating capacities, and radical-scavenging properties of black peppercorn, nutmeg, rosehip, cinnamon and oregano leaf
Lan Su et al.
FOOD CHEMISTRY (2007)
Black pepper and its pungent principle-piperine: A review of diverse physiological effects
K. Srinivasan
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2007)
The in vitro screening for acetylcholinesterase inhibition and antioxidant activity of medicinal plants from Portugal
A. Ferreira et al.
JOURNAL OF ETHNOPHARMACOLOGY (2006)
Comparison of antioxidant activity of clove (Eugenia caryophylata Thunb) buds and lavender (Lavandula stoechas L.)
I Gülçin et al.
FOOD CHEMISTRY (2004)