Determination of total phenolic, flavonoid content and free radical scavenging activities of common herbs and spices.

• المؤلفون الرئيسيون: Shirazi, Ovais Ullah, Khattak, Muhammad Muzaffar Ali Khan, Mohd Shukri, Nor Azwani, A., Mohd Nur Nasyriq
• التنسيق: مقال
• اللغة: English
• منشور في: 2014
• الموضوعات: TX Home economics; TX341 Nutrition. Foods and food supply
• الوصول للمادة أونلاين: http://irep.iium.edu.my/51092/1/Determination_of_total_phenolic%2C_flavonoid_content_and_%281%29.pdf; http://irep.iium.edu.my/51092/; http://www.phytojournal.com/vol3Issue3/Issue_sep_2014/29.1.pdf

Antioxidants present in herbs and spices could be an effective tool to prevent the non-communicable diseases like cancer, diabetes and myocardial infarction as they have the capacity to stabilize the free radicals which are one of the causative factors of these diseases. This study aims to quant...