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Spices

Known as: Spice 
The dried seeds, bark, root, stems, buds, leaves, or fruit of aromatic plants used to season food.
National Institutes of Health

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2019
Review
2019
Ginger (Zingiber officinale Roscoe) is a common and widely used spice. It is rich in various chemical constituents, including… Expand
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Review
2019
Review
2019
The long non-coding RNAs (lncRNAs) are the crucial regulators of human chronic diseases. Therefore, approaches such as antisense… Expand
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Review
2018
Review
2018
Abstract Curcumin is the main polyphenol of the curcuminoid class of turmeric, a well-known spice belonging to the ginger family… Expand
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Highly Cited
2010
Highly Cited
2010
BackgroundA plant-based diet protects against chronic oxidative stress-related diseases. Dietary plants contain variable chemical… Expand
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Review
2007
Review
2007
Curcumin, a polyphenolic compound derived from dietary spice turmeric, possesses diverse pharmacologic effects including anti… Expand
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Highly Cited
2007
Highly Cited
2007
The in vitro antibacterial activities of a total of 46 extracts from dietary spices and medicinal herbs were investigated by agar… Expand
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Highly Cited
2005
Highly Cited
2005
Total equivalent antioxidant capacity (TEAC) and phenolic content of 26 common spice extracts from 12 botanical families were… Expand
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Highly Cited
2001
Highly Cited
2001
Inflammation in Alzheimer's disease (AD) patients is characterized by increased cytokines and activated microglia… Expand
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Review
2000
Review
2000
Flavonoids are nearly ubiquitous in plants and are recognized as the pigments responsible for the colors of leaves, especially in… Expand
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Highly Cited
1999
Highly Cited
1999
Spices have been shown to possess medicinal value, in particular, antimicrobial activity. This study compares the sensitivity of… Expand
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