(Q87307850)

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23975332%20AND%20SRC:MED&resulttype=core&format=json

8 March 2020

title

Impact of cooking and digestion, in vitro, on the antioxidant capacity and anti-inflammatory activity of cinnamon, clove and nutmeg (English)

1 reference

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8 March 2020

3

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8 March 2020

author name string

Iona Baker

series ordinal

1

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23975332%20AND%20SRC:MED&resulttype=core&format=json

8 March 2020

Magali Chohan

series ordinal

2

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https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23975332%20AND%20SRC:MED&resulttype=core&format=json

8 March 2020

publication date

1 December 2013

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23975332%20AND%20SRC:MED&resulttype=core&format=json

Plant Foods for Human Nutrition

8 March 2020

published in

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8 March 2020

volume

68

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8 March 2020

issue

4

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8 March 2020

page(s)

364-369

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Development of an in vitro digestion method to assess carotenoid bioavailability from meals

8 March 2020

cites work

1 reference

12 December 2020

Influence of red pepper spice and turmeric on inflammation and oxidative stress biomarkers in overweight females: a metabolomics approach.

1 reference

12 December 2020

Cinnamaldehyde reduces IL-1beta-induced cyclooxygenase-2 activity in rat cerebral microvascular endothelial cells.

1 reference

12 December 2020

Antioxidant activity applying an improved ABTS radical cation decolorization assay

1 reference

12 December 2020

Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents

1 reference

12 December 2020

Several Culinary and Medicinal Herbs Are Important Sources of Dietary Antioxidants

1 reference

12 December 2020

Synergy and other interactions in phytomedicines.

1 reference

12 December 2020

Anti-inflammatory activity of natural dietary flavonoids.

1 reference

12 December 2020

The total antioxidant content of more than 3100 foods, beverages, spices, herbs and supplements used worldwide

1 reference

12 December 2020

Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS(*+) radical cation assay.

1 reference

12 December 2020

Eugenol suppresses cyclooxygenase-2 expression in lipopolysaccharide-stimulated mouse macrophage RAW264.7 cells

1 reference

12 December 2020

Cyclooxygenase-2 inhibitors in ginger (Zingiber officinale)

1 reference

12 December 2020

Insulin secretagogue, alpha-glucosidase and antioxidant activity of some selected spices in streptozotocin-induced diabetic rats

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12 December 2020

An investigation of the relationship between the anti-inflammatory activity, polyphenolic content, and antioxidant activities of cooked and in vitro digested culinary herbs

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12 December 2020

Influence of cooking methods on antioxidant activity of vegetables.

1 reference

12 December 2020

Evaluation of NO-suppressing activity of several Mediterranean culinary spices

1 reference

12 December 2020

Identification of compounds in the essential oil of nutmeg seeds (Myristica fragrans Houtt.) that inhibit locomotor activity in mice.

1 reference

12 December 2020

Antioxidant activity and phenolic compounds in selected herbs

1 reference

12 December 2020

10.1007/S11130-013-0379-4

Identifiers

DOI

1 reference

https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:23975332%20AND%20SRC:MED&resulttype=core&format=json

8 March 2020

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