LEADER 04898nam 2200601 a 450 001 9910437814503321 005 20200520144314.0 010 $a1-283-86497-5 010 $a1-4614-4310-5 024 7 $a10.1007/978-1-4614-4310-0 035 $a(CKB)2550000000709388 035 $a(EBL)1030815 035 $a(OCoLC)824487130 035 $a(SSID)ssj0000810418 035 $a(PQKBManifestationID)11499140 035 $a(PQKBTitleCode)TC0000810418 035 $a(PQKBWorkID)10826986 035 $a(PQKB)10615219 035 $a(DE-He213)978-1-4614-4310-0 035 $a(MiAaPQ)EBC1030815 035 $a(PPN)168299852 035 $a(EXLCZ)992550000000709388 100 $a20121215d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aAntioxidant properties of spices, herbs and other sources /$fDenys J. Charles 205 $a1st ed. 2013. 210 $aNew York $cSpringer$d2013 215 $a1 online resource (588 p.) 300 $aDescription based upon print version of record. 311 $a1-4899-9478-5 311 $a1-4614-4309-1 320 $aIncludes bibliographical references and index. 327 $aPart 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. 330 $aMost 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. 606 $aSpices$xHealth aspects 606 $aHerbs$xHealth aspects 606 $aAntioxidants 615 0$aSpices$xHealth aspects. 615 0$aHerbs$xHealth aspects. 615 0$aAntioxidants. 676 $a581.63 700 $aCharles$b Denys J$01060623 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910437814503321 996 $aAntioxidant Properties of Spices, Herbs and Other Sources$92514662 997 $aUNINA