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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
2010
Review
2010
Extensive research during the past 2 decades has revealed the mechanism by which continued oxidative stress can lead to chronic… Expand
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Review
2010
Review
2010
Herbs and spices containing essential oils (EOs) in the range of 0.05–0.1% have demonstrated activity against pathogens, such as… 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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Review
2006
Review
2006
UNLABELLED Herbs and spices have a traditional history of use, with strong roles in cultural heritage, and in the appreciation of… Expand
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
Review
2004
Review
2004
  • P. Lai, J. Roy
  • Current medicinal chemistry
  • 2004
  • Corpus ID: 34918883
Herbs and spices have been used for generations by humans as food and to treat ailments. Scientific evidence is accumulating that… Expand
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