Antioxidant capacity of 26 spice extracts and characterization of their phenolic constituents.

By Bin Shan, Yizhong Cai, Mei Sun, H. Corke. Journal of Agricultural and Food Chemistry, 2005

1,572 citations recorded by the source corpus.

Subfields: Biochemistry, Food Science, Molecular Biology

View Paper: https://www.semanticscholar.org/paper/f8eaaff7a9d78ecbfe0cd5daf5e80fc2fe928c40

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Biochemistry

1. Yi-Zhong Cai
2. Bin Shan
3. J. Brooks
4. Yanbo Zhang
5. Wu-yang Huang
6. Dong-ping Xu
7. Yue Zhou
8. P. Rao

In Food Science

1. Yi-Zhong Cai
2. M. C. Gómez‐Guillén
3. J. Gómez-Estaca
4. P. Montero
5. B. Giménez
6. Huabin Li
7. Wenli Sun
8. H. Corke

In Molecular Biology

1. M. C. Gómez‐Guillén
2. P. Montero
3. P. Rao
4. Siew Hua Gan
5. B. Giménez
6. Bin Shan
7. J. Brooks
8. H. Corke

Citations in the corpus

• Cinnamon: A Multifaceted Medicinal Plant (2014, background): “In a comparative study among 26 spices, cinnamon showed the highest antioxidant activity, indicating that it can be applied as an antioxidant used in foods [62].”
• Incorporation of antioxidant borage extract into edible films based on sole skin gelatin or a commercial fish gelatin (2009, background): “Rosmarinic acid is also the most abundant polyphenol in oregano and rosemary extracts (Gómez-Estaca et al., 2009; Shan et al., 2005; Zheng and Wang, 2001).”
• Natural Antioxidants in Foods and Medicinal Plants: Extraction, Assessment and Resources (2017, methodology): “A large number of publications found excellent linear correlations between the “total phenolic profiles” by FCR and “the antioxidant activity” by other ET-based antioxidant capacity assay (e.g., FRAP, TEAC, etc.) [148,169,170].”
• Herbs and spices inclusion as feedstuff or additive in growing rabbit diets and as additive in rabbit meat: A review (2016, background): “Oregano essential oil contains monoterpenes, thymol, and carvacol, all of which have antioxidant and antimicrobial properties that have been proven both in vitro and in vivo (Vekiari et al., 1993; Kulisic et al., 2004; Shan et al., 2005; Coma, 2008; Zinoviadou et al., 2009).”
• The in vitro antibacterial activity of dietary spice and medicinal herb extracts. (2007, methodology): “Total phenolic content was estimated using the FolinCiocalteu colorimetric method described previously (Shan et al., 2005).”
• Antioxidant activity and phenolic compounds in 32 selected herbs (2007, background): “It is known that procyanidins have the strongest radical-scavenging power among all natural phenolic compounds (Shan et al., 2005).”
• Antioxidant property of selected Ocimum species and their secondary metabolite content (2013, result): “This is in general agreement with previously published qualitative-quantitative analyses of Lamiaceae species (Shan et al., 2005).”
• Therapeutic Potential of Phenolic Compounds in Medicinal Plants—Natural Health Products for Human Health (2023, background): “[36]; piceatannol glucoside, resveratroloside, and piceid from Polygonum cuspidatum [38]; trans-rhapontin, cis-rhapontin, and trans-desoxyrhaponticin from Rheum tanguticum Maxim.”
• Natural Phenolic Compounds From Medicinal Herbs and Dietary Plants: Potential Use for Cancer Prevention (2009, background): “, clove and cinnamon) contain high levels of proanthocyanidins or ellagitannins (21,28).”