18. Antioxidant Properties of Spices, Herbs and Other Sources

588 Pages·2013·4.38 MB·English

Antioxidant Properties of Spices, Herbs
and Other Sources

Denys J. Charles
Antioxidant Properties
of Spices, Herbs
and Other Sources
Denys J. Charles
Frontier Natural Products Co-op
Norway, IA , USA
ISBN 978-1-4614-4309-4 ISBN 978-1-4614-4310-0 (eBook)
DOI 10.1007/978-1-4614-4310-0
Springer New York Heidelberg Dordrecht London
Library of Congress Control Number: 2012946741
© Springer Science+Business Media New York 2013
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Contents
Part I
1 Introduction ............................................................................................ 3
2 Antioxidant Assays ................................................................................. 9
3 Natural Antioxidants ............................................................................. 39
4 Sources of Natural Antioxidants and Their Activities ........................ 65
Part II
5 Ajowan .................................................................................................... 141
6 Allspice .................................................................................................... 145
7 Angelica ................................................................................................... 151
8 Anise ........................................................................................................ 159
9 Anise Star ................................................................................................ 165
10 Asafoetida ............................................................................................... 169
11 Basil ......................................................................................................... 173
12 Bay ........................................................................................................... 181
13 Capsicum ................................................................................................ 189
14 Caraway .................................................................................................. 199
15 Cardamom .............................................................................................. 207
16 Celery Seed ............................................................................................. 213
17 Chervil ..................................................................................................... 221
v
vi Contents
18 Chives ...................................................................................................... 225
19 Cinnamon................................................................................................ 231
20 Clove ........................................................................................................ 245
21 Coriander ................................................................................................ 255
22 Cumin ...................................................................................................... 265
23 Curry Leaf .............................................................................................. 273
24 Dill ........................................................................................................... 281
25 Fennel ...................................................................................................... 287
26 Fenugreek ............................................................................................... 295
27 Garlic ....................................................................................................... 305
28 Geranium ................................................................................................ 329
29 Ginger ...................................................................................................... 335
30 Horseradish ............................................................................................ 347
31 Hyssop ..................................................................................................... 353
32 Juniper .................................................................................................... 357
33 Lavender ................................................................................................. 363
34 Lemon Balm ........................................................................................... 371
35 Lemongrass ............................................................................................. 377
36 Licorice .................................................................................................... 385
37 Marjoram Sweet ..................................................................................... 393
38 Mustard ................................................................................................... 401
39 Myrtle ...................................................................................................... 409
40 Nigella ...................................................................................................... 415
41 Nutmeg .................................................................................................... 427
42 Onion ....................................................................................................... 435
43 Oregano ................................................................................................... 449
44 Black Pepper ........................................................................................... 459
45 Peppermint ............................................................................................. 469
46 Pomegranate ........................................................................................... 477
47 Poppy ....................................................................................................... 489
Contents vii
48 Rosemary ................................................................................................ 495
49 Saffron ..................................................................................................... 509
50 Sage .......................................................................................................... 521
51 Savory ...................................................................................................... 531
52 Spearmint ................................................................................................ 537
53 Tarragon ................................................................................................. 545
54 Thyme ...................................................................................................... 553
55 Turmeric ................................................................................................. 563
56 Vanilla ..................................................................................................... 581
Index ................................................................................................................ 589
Part I
Part II