Evaluation of antioxidant potential of essential oils of some commonly used Indian spices in in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids
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DOI: 10.1007/s11356-017-0420-5
Abstract: The aim of this study was to evaluate and compare the antioxidant potential of essential oils of some commonly used Indian spices (black pepper, cinnamon, clove, coriander and cumin) in various in vitro models and… read more here.
Keywords: clove coriander; radical scavenging; food supplements; antioxidant potential ... See more keywords