Genotoxicity and antioxidant activity of spices and herbs used in brazilian cuisine
Spices are natural plant products, have been used not only as flavoring and coloring agents, but also as food preservatives and folk medicines throughout the world for thousands of years. Many spices also have been recognized by having both digestive stimulant and carminative actions and also antimi...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal de Uberlândia
2018-05-01
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| Series: | Bioscience Journal |
| Subjects: | |
| Online Access: | http://www.seer.ufu.br/index.php/biosciencejournal/article/view/39847 |