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A comprehensive study on the phenolic profile of widely used culinary herbs and spices: rosemary, thyme, oregano, cinnamon, cumin and bay.
Vallverdú-Queralt, Anna; Regueiro, Jorge; Martínez-Huélamo, Miriam; Rinaldi Alvarenga, José Fernando; Leal, Leonel Neto; Lamuela-Raventos, Rosa M.
Afiliação
  • Vallverdú-Queralt A; Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, Spain; CIBER Fisiopatología de la Obesidad y la Nutrición (CIBERobn), Instituto de Salud Carlos III, Spain.
  • Regueiro J; Nutrition and Food Science Group, Department of Analytical and Food Chemistry, Faculty of Food Science and Technology, University of Vigo, Spain.
  • Martínez-Huélamo M; Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, Spain; CIBER Fisiopatología de la Obesidad y la Nutrición (CIBERobn), Instituto de Salud Carlos III, Spain.
  • Rinaldi Alvarenga JF; Department of Food and Nutrition, School of Pharmaceutical Science, São Paulo State University, Brazil.
  • Leal LN; Nutreco Research and Development, The Netherlands.
  • Lamuela-Raventos RM; Nutrition and Food Science Department, XaRTA, INSA, Pharmacy School, University of Barcelona, Spain; CIBER Fisiopatología de la Obesidad y la Nutrición (CIBERobn), Instituto de Salud Carlos III, Spain. Electronic address: lamuela@ub.edu.
Food Chem ; 154: 299-307, 2014 Jul 01.
Article em En | MEDLINE | ID: mdl-24518346
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Fenóis / Plantas Comestíveis / Extratos Vegetais / Especiarias Idioma: En Ano de publicação: 2014 Tipo de documento: Article
Texto completo
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Fenóis / Plantas Comestíveis / Extratos Vegetais / Especiarias Idioma: En Ano de publicação: 2014 Tipo de documento: Article