Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Magali Chohan"'
Autor:
Elizabeth I. Opara, Magali Chohan
Publikováno v:
International Journal of Molecular Sciences, Vol 15, Iss 10, Pp 19183-19202 (2014)
Herbs and spices have been used for both culinary and medicinal purposes for centuries. Over the last decade, research into their role as contributors of dietary polyphenols, known to possess a number of properties associated with reducing the risk o
Externí odkaz:
https://doaj.org/article/7273315db8fe4aa7af51baeba24c0dca
Publikováno v:
European Journal of Nutrition
Purpose Flaxseed can be effective at lowering and stabilising blood glucose responses. The aim of this study was to determine whether flaxseed could lower blood glucose response more effectively when consumed as a single portion of 30 g, or a split p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2be406a763e3d3c39696d5eadc1eb70b
http://europepmc.org/articles/PMC7987624
http://europepmc.org/articles/PMC7987624
Autor:
Elizabeth I Opara, Magali Chohan
Culinary herbs and spices have been recognised globally for their dietary and medicinal uses for centuries. A growing body of research is acknowledging their health-promoting properties as well as their therapeutic potential with reference to a numbe
Publikováno v:
Proceedings of the Nutrition Society. 77
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc4df779547f441e7f138f1a72bb963b
https://doi.org/10.1017/s0029665117004438
https://doi.org/10.1017/s0029665117004438
Publikováno v:
Plant Foods for Human Nutrition. 63:47-52
Culinary herbs have the potential to be a significant source of antioxidants in the diet. However, many culinary herbs are cooked or undergo some other form of processing before they are consumed as part of a meal and such factors may affect their si
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::990663755544405cdf5655587e53fb92
https://doi.org/10.1007/s11130-007-0068-2
https://doi.org/10.1007/s11130-007-0068-2
Publikováno v:
SpringerPlus
Background Under conditions of oxidative stress, the removal of superoxide, a free radical associated with chronic inflammation, is catalysed by superoxide dismutase (SOD). Thus in addition to acting as an antioxidant, SOD may also be utilized as an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5cedf3f35c08a2cdcee9bfd4bf4be9b1
https://radar.brookes.ac.uk/radar/items/9fd4574d-d1d8-460c-b1f1-15cb9acc3fa5/1/
https://radar.brookes.ac.uk/radar/items/9fd4574d-d1d8-460c-b1f1-15cb9acc3fa5/1/
Publikováno v:
Oxidative Medicine and Cellular Longevity, Vol 2012 (2012)
Oxidative Medicine and Cellular Longevity
Oxidative Medicine and Cellular Longevity
There is little research on how cooking and digestion affect the anti-inflammatory activity of culinary herbs. Thus, the aim of this paper was to investigate this activity following cooking andin vitrodigestion of the common culinary herbs, rosemary,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7538a503b2a10fad31f5f13412fe9e91
https://doaj.org/article/c755f441a79a44aa9faf6e3ef214ee5e
https://doaj.org/article/c755f441a79a44aa9faf6e3ef214ee5e
Publikováno v:
Proceedings of the Nutrition Society. 70
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1ca828b896cfd32f113368a8aac82e4
https://doi.org/10.1017/s0029665111001881
https://doi.org/10.1017/s0029665111001881