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Antioxidant, antimicrobial and DNA damage protecting potential of hot taste spices: a comparative approach to validate their utilization as functional foods

Ekta Bhattacharya, U. Pal, Rajashree Dutta, Prasanta Bhowmik, Suparna Mandal Biswas

2021Journal of Food Science and Technology19 citationsDOIOpen Access PDF

Topics & Concepts

PepperPhytochemicalPiperTraditional medicineSyzygiumAntimicrobialFood scienceNutraceuticalBiologyAntioxidantChemistryMedicineMicrobiologyBiochemistryEssential Oils and Antimicrobial ActivityPiperaceae Chemical and Biological StudiesGinger and Zingiberaceae research
Antioxidant, antimicrobial and DNA damage protecting potential of hot taste spices: a comparative approach to validate their utilization as functional foods | Litcius