Relationship between total phenolic content, antioxidant potential, and antiglycation abilities of common culinary herbs and spices.

Abstract

Advanced glycation endproducts and oxidative stress contribute to the pathogenesis of diabetic complications. The total phenolic content (TPC), antioxidant, and antiglycation properties of crude ethanolic extracts of 10 common culinary herbs and spices from Mauritius were investigated in vitro. Fluorescence at 370 nm/440 nm was used as an index of albumin… (More)
DOI: 10.1089/jmf.2012.0113

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