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Antioxidant Activity of Spices and Their Impact on Human Health: A Review

International Analytical Center of Zelinsky Institute of Organic Chemistry of Russian, Academy of Science, 119991 Moscow, Russia
Department of Research & Development, VDF FutureCeuticals, Inc., Momence, IL 60954, USA
Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
Author to whom correspondence should be addressed.
Antioxidants 2017, 6(3), 70;
Received: 30 May 2017 / Revised: 14 August 2017 / Accepted: 8 September 2017 / Published: 15 September 2017
(This article belongs to the Special Issue Dietary Antioxidants and Health Promotion)
Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals. Spices and herbs are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color. Due to their excellent antioxidant activity, spices and herbs have also been used to treat some diseases. In this review article, the chemical composition and antioxidant activity of spices and culinary herbs are presented. The content of flavonoids and total polyphenols in different spices and herbs are summarized. The applications of spices and their impacts on human health are briefly described. The extraction and analytical methods for determination of antioxidant capacity are concisely reviewed. View Full-Text
Keywords: antioxidants; spices; herbs; flavonoids; polyphenols antioxidants; spices; herbs; flavonoids; polyphenols
MDPI and ACS Style

Yashin, A.; Yashin, Y.; Xia, X.; Nemzer, B. Antioxidant Activity of Spices and Their Impact on Human Health: A Review. Antioxidants 2017, 6, 70.

AMA Style

Yashin A, Yashin Y, Xia X, Nemzer B. Antioxidant Activity of Spices and Their Impact on Human Health: A Review. Antioxidants. 2017; 6(3):70.

Chicago/Turabian Style

Yashin, Alexander, Yakov Yashin, Xiaoyan Xia, and Boris Nemzer. 2017. "Antioxidant Activity of Spices and Their Impact on Human Health: A Review" Antioxidants 6, no. 3: 70.

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