136 Handbook of herbs and spices
BROWN L, ROSTER B, WILLETT WW and SACHS FM (1999) Cholesterol-lowering effects of dietary fibre;
a meta analysis. American Journal of Clinical Nutrition 69, 30–42.
DEL BAªO MJ, LORENTE J, CASTILLO J, BENAVENTE-GARCÍA O, ANTONIO DEL RÍO J, OTRUªO A, QUIRIN KW and
GERARD D (2003) Phenolic diterpenes, flavones and rosmarinic acid distribution during the
development of leaves, flowers, stems and roots of Rosmarinic officinalis. Antioxidant activity.
Journal of Agriculture and Food Chemistry 51, 4257–53.
DELANGE RJ and GLAZER AN (1989) Phycoerythrin flourescence-based assay for peroxyl radicals a
screen for biologically relevant protective agents. Analytical Biochemistry 177, 300–06.
DRAGLAND S, SENOO H, WAKE K, HOLTE K and BLOMHOFF R (2003) Several culinary and medicinal herbs
are important sources of dietary antioxidants. Journal of Nutrition 133, 1286–90.
FUHRMAN B, ROSENBLAT M, HAYEK T, COLEMAN R and AV IRAM M (2000) Ginger extract consumption
reduces plasma cholesterol, inhibits LDL oxidation and attenuates development of atherosclerosis
in atherosclerotic, apoliprotein E-deficient mice. Journal of Nutrition 130, 1124–31.
GOVINDARAJAN VS (1982) Ginger: Chemistry, Technology and Quality Evaluation. Part I. Critical
Reviews in Food Science and Nutrition 17, 1–96.
GRIEVE M (1998) The medicinal, culinary, cosmetic and economic properties, cultivation and folklore
of herbs, grasses, fungi, shrubs and trees with all their modern scientific uses, ed. CF Leyel,
Tiger Books International, London.
GUDDADARANGAVVANAHALLY KJ, BHABANI SJ, PRADEEP SN and KUNNUMPURATH KS (2002) Evaluation of
antioxidant activities and antimutagenicity of tumeric oils: a byproduct from curcumin production.
Verlag der Zeitschrift für Naturforschung 57, 828–35.
HALLIWELL B (1996) Antioxidants in human health and disease. Annual Review of Nutrition 16, 33–
50.
HALLIWELL B (2000) The antioxidant paradox. Lancet 355, 1179–80.
HALVORSEN BL, HOLTE K, MYHRSTAD MCW, BARIKMO I, HVATTUM E, REMBERG SF, WOLD AB, HAFFNER K,
BAUGEROD H, ANDERSEN LF, MOSKAUG Ø, JACOBS JR DR and BLOMHOFF (2002) A systematic screening
of total antioxidants in dietary plants. Journal of Nutrition 132, 461–71.
HIRAHARA F (1974) Antioxidative activity of various spices on oils and fats. Japanese Journal of
Nutrition 32, 1–8.
HUDAIB M, SPERONI E, DI PIETRA AM and CAVRINI V (2002) GC/MS evaluation of thyme (Thymus
vulgaris L.) oil composition and variations during the vegetative cycle. Journal of Pharmaceutical
and Biomedical Analysis 29, 691–700.
JULIANI HR and SIMON JE (2002) Antioxidant activity of basil. In Trends in New Crops and New Uses,
eds J Janick and Whipkey A, ASHS Press Alexandria pp 575–79.
KNOOPS KTB, DE GROOT LCPGM, KROMHOUT D, PERRIN AE, MOREIRAS-VARELA O, MENOTTI A and VA N STAVEREN
WA (2004) Mediterranean diet, lifestyle factors and 10 year mortality in elderly European men
and women. Journal of the American Medical Association 292, 1433–39.
KRISHNAKANTHA TP and LOKESH BR (1993) Scavenging of superoxide anions by spice principles.
Indian Journal of Biochemistry and Biophysics 30, 133–34.
KULISIC T, RADONIC A, KATALINIC V and MILOS M (2004) Use of different methods for testing antioxidative
activity of oregano essential oil. Food Chemistry 85, 633–40.
LAU BHS (2001) Suppression of LDL oxidation by garlic. Journal of Nutrition 131, 985–88.
LUMB AB (1994) Effect of dried ginger on human platelet function. Thrombosis and Haemostasis 71,
110–11.
MARTINEZ-TOME M, JIMENEZ AM, RUGGIERI S, FREAG N, STABBIOLI R and MURCIA MA (2001) Antioxidant
properties of Mediterranean spices compared with common food additives. Journal of Food
Protection 64, 1412–19.
MCCORD JM (2000) Evolution of free radicals and oxidative stress. American Journal of Medicine
108, 652–59.
MILLER N and RICE-EVANS CA (1996) Spectrophotometric determination of antioxidant activity. Redox
Report 2,161–71.
MIQUEL J, BERND A, SEMPERE JM, DIAZ-ALPERI J and RAMIREZ A (2002) The curcuma antioxidants;
pharmacological effects and prospects for future clinical use. A review. Archives of Gerontology
and Geriatrics 34, 37–46.
MOSKAUG JO, CARLSEN H, MYHRSTAD M and BLOMHOFF R (2004) Molecular imaging of the biological
effects of quercetin and quercetin-rich foods. Mechanism of Ageing and Development 125,
315–24.
MURCIA MA, EGEA I, ROMOJARO F, PARRAS P, JIMENEZ AM and MARTINEZ-TOME M (2004) Antioxidant
evaluation in dessert spices compared with common food additives. Influence of irradiation
procedure. Journal of Agricultural and Food Chemistry 52, 1872–81.