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《Food Science》 2002-01
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Study on Antioxidant Effect of Natural Vegetable Spices in the Market

Lui Xiao hong et al.  
The antioxidant effects of 24 kinds of natural vegetable spices in the market were studied by the method of DPPH·(1,1-dipheny 1-2-picry1hydrazy1 free radical).It has shown that most of spices had the antioxidant effect. Among them, the antioxidant effects of Syzygium aromaticum, Cinnamomun japonicum were the strongest, followed by Rosmarinus officinalis, Hedychium spicatum, Cinnamomun japonicum, Cinnamomun cassia, Alpinia katsumadai, Lindera fragrans and Hedychium spicatum. Edible natural spices could both make the food delicious and add antioxidant to the body. They have had some hygienical fuunction.
【CateGory Index】: TS202.3
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