Antioxidant Properties of Spices, Herbs and Other Sources. 2013. 6 (1 col.) figs. 57 tabs. VII, 610 p. gr8vo. Hardcover.

Humans have a long history of using herbs and spices in their daily life as medicine and food preservatives. Herbs and spices are great sources of antioxidants and recent research has focused on their antioxidant properties. However, there are other natural products such as cereals, nuts, oilseeds, legumes, vegetables, animal products and microbial products which can serve as rich sources of natural antioxidants. The beneficial influence of many foodstuffs and beverages, including herbs, spices, teas, fruits, vegetables, coffee and cacao on human health has been recently recognized to originate from their antioxidant activity. CONTENTS:Part I. 1. Introduction.- 2. Antioxidant Assays.- 3. Natural Antioxidants.- 4. Sources of Natural Antioxidants and Their Activities.- Part II. 1. Ajowan.- 2. Allspice.- 3. Angelica.- 4. Anise.- 5. Anise Star.- 6. Asafoetida.- 7. Basil.- 8. Bay.- 9. Capsicum.- 10. Caraway.- 11. Cardamom.- 12. Celery Seed.- 13. Chervil.- 14. Chives.- 15. Cinnamon.- 16. Clove.- 17. Coriander.- 18. Cumin.- 19. Curry Leaf.- 20. Dill.- 21. Fennel.- 22. Fenugreek.- 23. Garlic.- 24. Geranium.- 25. Ginger.- 26. Horseradish.- 27. Hyssop.- 28. Juniper.- 29. Lavender.- 30. Lemon Balm.- 31. Lemongrass.- 32. Licorice.- 33. Marjoram Sweet.- 34. Mustard.- 35. Myrtle.- 36. Nigella.- 37. Nutmeg.- 38. Onion.- 39. Oregano.- 40. Pepper Black.- 41. Peppermint.- 42. Pomegranate.- 43. Poppy.- 44. Rosemary.- 45. Saffron.- 46. Sage.- 47. Savory.- 48. Spearmint.- 49. Tarragon.- 50. Thyme.- 51. Turmeric.- 52. Vanilla.- Index.