Condiments

Known as: Condiment 
Aromatic substances added to food before or after cooking to enhance its flavor. These are usually of vegetable origin.
National Institutes of Health

Papers overview

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Highly Cited
2008
Highly Cited
2008
Gingerol (Zingiber officinale Roscoe, Zingiberaceae) is one of the most frequently and heavily consumed dietary condiments… (More)
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Highly Cited
2006
Highly Cited
2006
Essential oil, ethanolic extract and decoction of 10 plant species from interior Portugal were analyzed for their activity… (More)
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2004
2004
Traditional fermented condiments (dawadawa, iru, ogiri) based on vegetable proteins, and consumed by different ethnic groups in… (More)
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Review
2004
Review
2004
Ascorbic acid (AA), with its reducing and chelating properties, is the most efficient enhancer of non-heme iron absorption when… (More)
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Highly Cited
2003
Highly Cited
2003
We investigate whether productivity differences explain why some manufacturers sell only to the domestic market while others… (More)
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Review
2001
Review
2001
Obesity among children has reached epidemic proportions. Today, an estimated one in four children in the United States is… (More)
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Highly Cited
2000
Highly Cited
2000
Oral cancer is the second most common cancer in women and the third most common in men in Pakistan. Tobacco is smoked and chewed… (More)
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Highly Cited
1999
Highly Cited
1999
BACKGROUND Short-term experimental studies suggest that dietary variety may influence body fatness but no long-term human studies… (More)
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Highly Cited
1998
Highly Cited
1998
Isothiocyanates and their naturally occurring glucosinolate precursors are widely consumed as part of a diet rich in cruciferous… (More)
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Highly Cited
1975
Highly Cited
1975
The Seventh-Day Adventist population abstains from smoking and drinking; about 50% follow a lacto-ovo-vegetarian diet; and most… (More)
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