Antioxidants have been widely studied in the fields of biology, medicine, food, and nutrition
sciences. There has been extensive work on developing assays for foods and biological …

The ancient grain is becoming enormously popular in modern food regimen in many
countries; the higher proportion of α-linolenic acid makes chia the superb source of omega-3 …

While use of synthetic antioxidants (such as butylated hydroxytoluene and butylated
hydroxyanisole) to maintain the quality of ready‐to‐eat food products has become …

Background Antioxidants and antimicrobials are increasingly becoming important additives
in meat industry to extent shelf life and increase acceptability. Oxidative changes and …

Ginger (Zingiber officinale Roscoe) is a well known and widely used herb, especially in Asia,
which contains several interesting bioactive constituents and possesses health promoting …

This study was carried out to evaluate the phytochemical constituents and antioxidant
potential of the leaves and flowers extracts of Halimium halimifolium in order to validate the …

The Lamiaceae (formerly Labiatae), a widespread family, comprises 220 genera and 4000
species distributed throughout most of the world as annuals and perennial plants. The …

Chia seeds (Salvia hispanica) were analyzed for total phenolic compounds, antioxidant
activity, and quantification of phenolic acids and isoflavones by ultra high performance liquid …

Chia seeds from two different regions in the states of Jalisco and Sinaloa were analyzed for
soluble and insoluble fibre and antioxidant activity of phenolic compounds. The soluble and …

Tamarix gallica is a halophytic species having hepatotonic and stimulant properties, as it
was traditionally used in the treatment of various liver disorders. Leaf and flower infusion …