00983cam0 22002771 450 SOBE0007708420230921120904.0978881702529420230915d2008 |||||ita|0103 baitaITAmericaniun grande paese si racconta in prima personaStuds Terkeltraduzione di Roberta ZuppetMilanoRizzoli2008482 p.23 cmMy American centurySOBA000284453554726Terkel, StudsSOBA00028444070123431Zuppet, RobertaSOBA00020419070ITUNISOB20230921RICAUNISOBUNISOBFondo|Durante179807SOBE00077084M 102 Monografia moderna SBNMFondo|Durante000587SI1798072023091560DurantedonoN60SpinosaUNISOBUNISOB20230915083740.020230915083838.0SpinosaMy American century3554726UNISOB04898nam 2200601 a 450 991043781450332120200520144314.01-283-86497-51-4614-4310-510.1007/978-1-4614-4310-0(CKB)2550000000709388(EBL)1030815(OCoLC)824487130(SSID)ssj0000810418(PQKBManifestationID)11499140(PQKBTitleCode)TC0000810418(PQKBWorkID)10826986(PQKB)10615219(DE-He213)978-1-4614-4310-0(MiAaPQ)EBC1030815(PPN)168299852(EXLCZ)99255000000070938820121215d2013 uy 0engur|n|---|||||txtccrAntioxidant properties of spices, herbs and other sources /Denys J. Charles1st ed. 2013.New York Springer20131 online resource (588 p.)Description based upon print version of record.1-4899-9478-5 1-4614-4309-1 Includes bibliographical references and index.Part I. 1. Introduction -- 2. Antioxidant Assays -- 3. Natural Antioxidants -- 4. Sources of Natural Antioxidants and Their Activities -- Part II. 1. Ajowan -- 2. Allspice -- 3. Angelica -- 4. Anise -- 5. Anise Star -- 6. Asafoetida -- 7. Basil -- 8. Bay -- 9 -- Capsicum -- 10. Caraway -- 11. Cardamom -- 12. Celery Seed -- 13. Chervil -- 14. Chives -- 15. Cinnamon -- 16. Clove -- 17. Coriander -- 18. Cumin -- 19. Curry Leaf -- 20. Dill -- 21. Fennel -- 22. Fenugreek -- 23. Garlic -- 24. Geranium -- 25. Ginger -- 26. Horseradish -- 27. Hyssop -- 28. Juniper -- 29. Lavender -- 30. Lemon Balm -- 31. Lemongrass -- 32. Licorice -- 33. Marjoram Sweet -- 34. Mustard -- 35. Myrtle -- 36. Nigella -- 37. Nutmeg -- 38. Onion -- 39. Oregano -- 40. Pepper Black -- 41. Peppermint -- 42. Pomegranate -- 43. Poppy -- 44. Rosemary -- 45. Saffron -- 46. Sage -- 47. Savory -- 48. Spearmint -- 49. Tarragon -- 50. Thyme -- 51. Turmeric -- 52. Vanilla -- Index.Most natural antioxidants are common food components and have been widely used in diets for thousands of years. Recently, much focus has been given to the involvement of active oxygen and free radicals in aging and in disease processes like heart disease, inflammation, arthritis, immune system impairment and cancer. The importance of these antioxidants present in foods has been well appreciated for both preserving the foods themselves and supplying essential antioxidants in vivo. It is now widely accepted that the plant-based diets with high intake of herbs, spices, fruits, vegetables and other nutrient-rich plant foods help in reducing the risk of oxidative stress-related diseases. Plants have high concentrations of antioxidants, such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid and enzymes with antioxidant activity, which help to protect them from hazardous oxidative damage.   Humans have a long history of using herbs and spices in their daily life as medicine and food preservatives. Herbs and spices are great sources of antioxidants and recent research has focused on their antioxidant properties. However, there are other natural products such as cereals, nuts, oilseeds, legumes, vegetables, animal products and microbial products which can serve as rich sources of natural antioxidants. The beneficial influence of many foodstuffs and beverages, including herbs, spices, teas, fruits, vegetables, coffee and cacao on human health has been recently recognized to originate from their antioxidant activity.   The first part of the book describes the different methods used to measure antioxidant content as well as the various types of antioxidants present in different sources. In addition, the antioxidant properties of different sources are presented in great detail. The second part of the book consists of fifty-two chapters, where each chapter discusses one herb or spice, covering in detail botany, history, regions of production, flavor and aroma, parts used, preparation and consumption in different recipes, and functional and antioxidant properties.     Dr. Denys J. Charles is Director of Research at Frontier Natural Products Co-op, Iowa, USA.SpicesHealth aspectsHerbsHealth aspectsAntioxidantsSpicesHealth aspects.HerbsHealth aspects.Antioxidants.581.63Charles Denys J1060623MiAaPQMiAaPQMiAaPQBOOK9910437814503321Antioxidant Properties of Spices, Herbs and Other Sources2514662UNINA