Results 241 to 250 of about 45,095 (303)

The Use of Spice Herbs May Reduce Chronic Inflammation and Improve the Quality of Life of Women with Metabolic Syndrome-A Narrative Review. [PDF]

Nutrients
Winiarska A, Jachimowicz-Rogowska K, Kwiecień M, Stamirowska-Krzaczek E, Kałwa K, Stryjecka M, Tomczyk-Warunek A, Olcha P.   +7 more
europepmc   +1 more source

The networks of ingredient combinations as culinary fingerprints of world cuisines. [PDF]

NPJ Sci Food
Caprioli C, Kulkarni S, Battiston F, Iacopini I, Santoro A, Latora V.   +5 more
europepmc   +1 more source

Impact of Micro and Nanoplastics on Reproductive Cancer and the Potential Anticancer Benefits of Prolonged Ginger, Garlic, and Turmeric Consumption: A Narrative Review. [PDF]

Int J Environ Res Public Health
Alabi BA, Azu OO, Dlamini Z, Khanyile R, Marima R.   +4 more
europepmc   +1 more source

Making regions and revolutions: whose ‘Gulf’?

Singapore Journal of Tropical Geography, EarlyView.
Isha Panwar
wiley   +1 more source

Spices

, 1986
openaire   +1 more source

Spices [PDF]

, 2018
Spices, seasonings, herbs are all products that are generally added to both fresh and processed food to enhance flavour. With documents showing trade in spices as early as 3000 BC, the spice trade itself can be considered as one of the earliest drivers of globalisation. More recently, the global spices and seasoning market has been valued at around USD
Galvin-King, Pamela, Haughey, Simon, Elliott, Christopher   +2 more
openaire   +2 more sources

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Spice allergy

Annals of Allergy, Asthma & Immunology, 2011
To provide a review on spice allergy and its implementation in clinical practice.PubMed searches were performed using spice allergy as the keyword for original and review articles. Selected references were also procured from the reviewed articles' references list.Articles were selected based on their relevance to the topic.Spices are available in a ...
James L, Chen, Sami L, Bahna
openaire   +2 more sources

Turmeric: old spice, new spice

Biotechnic & Histochemistry, 2017
The history of chemical investigations into the yellow components of turmeric can be traced from 1815. Although the major yellow component of turmeric, curcumin, often is represented as a 1,3-diketone in the solid state and in nonaqueous solution, it exists in the enol form.
openaire   +2 more sources