Evaluation of antioxidant capacity of Chinese five-spice ingredients

  title={Evaluation of antioxidant capacity of Chinese five-spice ingredients},
  author={Xinyan Bi and Yean Yean Soong and Siang Wee Lim and Christiani Jeyakumar Henry},
  journal={International Journal of Food Sciences and Nutrition},
  pages={289 - 292}
  • Xinyan BiY. Soong C. Henry
  • Published 3 April 2015
  • Chemistry, Medicine
  • International Journal of Food Sciences and Nutrition
Abstract Phenolic compounds in spices were reportedly found to possess high antioxidant capacities (AOCs), which may prevent or reduce risk of human diseases such as cardiovascular disease, cancer and diabetes. The potential AOC of Chinese five-spice powder (consist of Szechuan pepper, fennel seed, cinnamon, star anise and clove) with varying proportion of individual spice ingredients was investigated through four standard methods. Our results suggest that clove is the major contributor to the… 

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