Pharmacological Properties and Traditional Therapeutic Uses of Important Indian Spices: A Review

Gupta, Mradu

doi:10.1080/10942910902963271

Cited by 56 publications

(34 citation statements)

References 73 publications

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“…[28] Cinnamon is used as a traditional remedy and is classified as a medicinal plant in many countries around the world. [29,30] To date, there have been numerous experimental demonstrations of its effects by a number of researchers (Table 4). …”

Section: Potential Benefits Of Cinnamon For Human Healthmentioning

confidence: 99%

Cinnamon and its derivatives as potential ingredient in functional food—A review

Muhammad

Dewettinck

2017

International Journal of Food Properties

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Cinnamon has been reported to have significant benefits for human health, particularly as an anti-inflammatory, antitumor, anticancer, antidiabetic, and anti-hypertriglyceridemia agent, mainly due to its phytochemical constituents such as phenolic and volatile compounds. The phytochemicals in cinnamon can be extracted from different parts of plant by distillation and by solvent extraction. The use of cinnamon in food and its ability to prevent oxidation and inhibit microbial growth are covered in this review. Its bioaccessibility, safety, and consumer acceptance are comprehensively discussed. This review also clearly shows a route to the use of cinnamon as an ingredient in functional foods. ARTICLE HISTORY

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Section: Potential Benefits Of Cinnamon For Human Healthmentioning

confidence: 99%

Cinnamon and its derivatives as potential ingredient in functional food—A review

Muhammad

Dewettinck

2017

International Journal of Food Properties

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“…The decrease in DPPH radical activity with time may be responsible for the degradation of hydrogen-or electron-donating agents, such as phenolic compounds, during autoxidation. [15] It has been reported that antioxidants such as polyphenols and flavonoids have excellent DPPH radical scavenging activity as a result of their hydrogen-donating ability, [40,41] thus delaying the onset of the oxidation process in lipids. Flavonoids are particularly important because they have been found to create antioxidant and free radical scavenging activity in foods, and their antioxidant capacities are much stronger than those of vitamins C and E. [42] On the other hand, several studies have conclusively shown correlations between total polyphenol (flavonoid) content and antioxidative activity in fruits, vegetables, herbs, and spices.…”

Section: Discussionmentioning

confidence: 99%

“…[15,32] In vitro, the primary or secondary oxidation products and free radical scavenging activity, such as DPPH and oxygen radical absorbent capacity, are well known and commonly measured parameters. [33][34][35] The OBT and conventional oxidation accelerated methods are suitable for assessing the oxidative stability of diverse materials, such as food and feed.…”

Section: Discussionmentioning

confidence: 99%

“…It is the most widely consumed popular ingredient in the world as a domestic spice, a traditional medicine, and a flavoring agent. [15] It grows 25-60 cm (9-24 in.) in height.…”

Section: Introductionmentioning

confidence: 98%

“…CP is considered to have antimicrobial [17] and carminative properties, [18] and many studies have confirmed its antioxidant activity. [15,[19][20][21] For evaluating antioxidant potency, assays for radical scavenging ability and assays that test ability to inhibit lipid oxidation are commonly used. [22] Radical scavenging ability tests measure the reduction in either stable radicals or radicals generated by radiolysis, photolysis, or other reactions.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Effects of Chinese Parsley (Coriandrum sativum) On Oxidative Stabilities of Diet During Storage as Compared with a Synthetic Antioxidant

Jia

Ren

Deng

et al. 2012

International Journal of Food Properties

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The antioxidant activity of Chinese parsley was evaluated as compared to the synthetic antioxidant ethoxyquin during storage at 45 • C for 42 days. The oxidative stabilities of diets were determined according to the changes in headspace oxygen consumption, the formation of oxidation products, and the DPPH radical scavenging activity. The results achieved using different oxidation parameters showed a significant decrease (P < 0.05) in oxidation products and high DPPH radical scavenging activity, suggesting that Chinese parsley is effective in retarding lipid oxidation over a long storage period. On the other hand, the efficiency of ethoxyquin decreased as it was degraded over time. In addition, DPPH radical scavenging activity was strongly correlated (R 2 = 0.98, P < 0.01) with the content of caffeic acids, one of the simple polyphenols in Chinese parsley, and thus, caffeic acid may be responsible for the improved oxidative stability. Therefore, results suggested that Chinese parsley, a commonly used plant, can be safely used as a natural antioxidant alternative to synthetic additives for long-term storage in the feed or food industry.

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Chemical Classification and Chemistry of Phytotherapeutics Constituents

Cui

Duke

2015

Phytotherapies

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Pharmacological Properties and Traditional Therapeutic Uses of Important Indian Spices: A Review

Cited by 56 publications

References 73 publications

Cinnamon and its derivatives as potential ingredient in functional food—A review

Cinnamon and its derivatives as potential ingredient in functional food—A review

Effects of Chinese Parsley (Coriandrum sativum) On Oxidative Stabilities of Diet During Storage as Compared with a Synthetic Antioxidant

Chemical Classification and Chemistry of Phytotherapeutics Constituents

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