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环境病理学,毒理学和肿瘤学期刊

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ISSN 打印: 0731-8898

ISSN 在线: 2162-6537

The Impact Factor measures the average number of citations received in a particular year by papers published in the journal during the two preceding years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) IF: 2.4 To calculate the five year Impact Factor, citations are counted in 2017 to the previous five years and divided by the source items published in the previous five years. 2017 Journal Citation Reports (Clarivate Analytics, 2018) 5-Year IF: 2.8 The Immediacy Index is the average number of times an article is cited in the year it is published. The journal Immediacy Index indicates how quickly articles in a journal are cited. Immediacy Index: 0.5 The Eigenfactor score, developed by Jevin West and Carl Bergstrom at the University of Washington, is a rating of the total importance of a scientific journal. Journals are rated according to the number of incoming citations, with citations from highly ranked journals weighted to make a larger contribution to the eigenfactor than those from poorly ranked journals. Eigenfactor: 0.00049 The Journal Citation Indicator (JCI) is a single measurement of the field-normalized citation impact of journals in the Web of Science Core Collection across disciplines. The key words here are that the metric is normalized and cross-disciplinary. JCI: 0.59 SJR: 0.429 SNIP: 0.507 CiteScore™:: 3.9 H-Index: 49

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Evaluation of the Antioxidant Activity of Extracts and Active Principles of Commonly Consumed Indian Spices

卷 35, 册 4, 2016, pp. 299-315
DOI: 10.1615/JEnvironPatholToxicolOncol.2016016387
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摘要

Accumulating evidence suggests that free radical reactions play a key part in the development of degenerative diseases and that an antioxidant-rich diet is a major defense against these free radical reactions. In this study, we explore comparative antioxidant capacities of extracts of some commonly used in Indian spices (anise, cardamom, Ceylon cinnamon, and clove) along with their purified components (anethole, eucalyptol, cinnamaldehyde, and eugenol, respectively). Eugenol shows the highest 1,1-diphenyl-2-picrylhydrazyl, hydroxyl, and superoxide scavenging and reducing power activity in terms of weight; however, this was not found when compared in terms of equivalence. Extracts of the other three spices were found to be more potent antioxidants than their corresponding active components. Interestingly, clove extract, despite possessing the highest phenol and flavonoid content, is not the most potent radical scavenger. At low concentrations, both the crude extracts and their purified components (except for anethole and eugenol) have low hemolytic activity, but at higher concentrations purified components are more toxic than their respective crude extract. This study suggests that spices as a whole are more potent antioxidants than their purified active components, perhaps reflecting the synergism among different phytochemicals present in spice extracts.

对本文的引用
  1. Ramachandran Cheppail, Wilk Barry, Melnick Steven J., Eliaz Isaac, Synergistic Antioxidant and Anti-Inflammatory Effects between Modified Citrus Pectin and Honokiol, Evidence-Based Complementary and Alternative Medicine, 2017, 2017. Crossref

  2. Yashin Alexander, Yashin Yakov, Xia Xiaoyan, Nemzer Boris, Antioxidant Activity of Spices and Their Impact on Human Health: A Review, Antioxidants, 6, 3, 2017. Crossref

  3. Deng Bo, Sun Wei, Herbal medicine for hand-foot syndrome induced by fluoropyrimidines: A systematic review and meta-analysis, Phytotherapy Research, 32, 7, 2018. Crossref

  4. De Amit Krishna, De Minakshi, Functional and Therapeutic Applications of Some Important Spices, in The Role of Functional Food Security in Global Health, 2019. Crossref

  5. Sihoglu Tepe Arzuhan, Crestini Claudia, Determination of the Chemical Composition, Antioxidant, and Enzyme Inhibitory Activity of Onosma mollis DC, Journal of Chemistry, 2021, 2021. Crossref

  6. Singh Namita Ashish, Kumar Pradeep, Jyoti , Kumar Naresh, Spices and herbs: Potential antiviral preventives and immunity boosters during COVID ‐19 , Phytotherapy Research, 35, 5, 2021. Crossref

  7. Ghafoor Kashif, Al Juhaimi Fahad, Özcan Mehmet Musa, Ahmed Isam A. Mohamed, Babiker Elfadil E., Alsawmahi Omer N., Evaluation of the antioxidant activity of some plant extracts (rosemary, sage, and savory, summer) on stability of moringa oil, Journal of Food Processing and Preservation, 45, 3, 2021. Crossref

  8. Kumar Paswan Vinod, Shekhar Singh Chandra, Kukreja Garima, Shankar Bunkar Durga, Kumar Bhinchhar Basant, Health Benefits and Functional and Medicinal Properties of Some Common Indian Spices, in Herbs and Spices - New Processing Technologies, 2021. Crossref

  9. Ali Akhtar, Wu Hanjing, Ponnampalam Eric N., Cottrell Jeremy J., Dunshea Frank R., Suleria Hafiz A. R., Comprehensive Profiling of Most Widely Used Spices for Their Phenolic Compounds through LC-ESI-QTOF-MS2 and Their Antioxidant Potential, Antioxidants, 10, 5, 2021. Crossref

  10. Abate Temesgen Assefa, Belay Alebel Nibret, Assessment of antibacterial and antioxidant activity of aqueous crude flower, leaf, and bark extracts of Ethiopian Hibiscus rosa-sinensis Linn: geographical effects and Co2Res2 /Glassy carbon electrode, International Journal of Food Properties, 25, 1, 2022. Crossref

  11. Prajapati Shiv Kumar, Jain Dolly, Parveen Sabnam, Maji Siddhartha, Deb Prashanta Kumar, Nanodelivery of Antioxidant Herbal Extracts, Spices, and Dietary Constituents, in Phytoantioxidants and Nanotherapeutics, 2022. Crossref

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