Effect of Extraction Time on Dried Form and Powder of Cardamom Seeds in Aqueous Solvent on Physical, Total Phenol, and Flavonoid Properties

Autor: Nurul Latifasari, Faizah Faizah, Ajeng Dyah Kurniawati

Publikováno v: Journal of Applied Food Technology, Vol 11, Iss 1, Pp 1-7 (2024)

Cardamom seed spice is a plant that has bioactive components which are thought to be able to act as a natural antioxidant, so it has the potential to be a natural food additive in functional food products. These bioactive components can be obtained b

Externí odkaz: https://doaj.org/article/bf950efe24e84cdeac0374c842733fc0

Anti-nociceptive Effect of Hydro-alcoholic Extract of Cardamom Seed in Male Rat

Autor: Karamatollah RAHMANIAN, Zhila RAHMANIAN, Abdolreza Sotoodeh JAHROMI

Publikováno v: Journal of International Translational Medicine, Vol 7, Iss 1, Pp 5-8 (2019)

Purpose: Cardamom seeds are widely used for flavoring purposes in food and also as carminative. We aimed to assess the analgesic effect of cardamom seed extract in mice. Methods: In this experimental study, we used hydro-alcoholic extract of cardamom

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doajarticles::5e09560850581a20c944a1f83b7a00a3
https://doaj.org/article/2988f6e261b14240a3f36800d7e7cbf9

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Consortia of bioactives in supercritical carbon dioxide extracts of mustard and small cardamom seeds lower serum cholesterol levels in rats: new leads for hypocholesterolaemic supplements from spices.

Autor: Chakraborty S; Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata 700032, India., Paul K; Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata 700032, India., Mallick P; Division of Structural Biology and Bioinformatics, CSIR-Indian Institute of Chemical Biology, 4, Raja S.C. Mullick Road, Kolkata 700032, India., Pradhan S; Research Unit developed by Department of Physiology, Nutrition and Microbiology, Raja N.L. Khan Women's College, Midnapore 721102, West Bengal, India., Das K; Research Unit developed by Department of Physiology, Nutrition and Microbiology, Raja N.L. Khan Women's College, Midnapore 721102, West Bengal, India., Chakrabarti S; Division of Structural Biology and Bioinformatics, CSIR-Indian Institute of Chemical Biology, 4, Raja S.C. Mullick Road, Kolkata 700032, India., Nandi DK; Research Unit developed by Department of Physiology, Nutrition and Microbiology, Raja N.L. Khan Women's College, Midnapore 721102, West Bengal, India., Bhattacharjee P; Department of Food Technology and Biochemical Engineering, Jadavpur University, Kolkata 700032, India.

Publikováno v: Journal of nutritional science [J Nutr Sci] 2019 Sep 24; Vol. 8, pp. e32. Date of Electronic Publication: 2019 Sep 24 (Print Publication: 2019).