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Herbs and spices in aging


Mohamed, Suhaila (2014) Herbs and spices in aging. In: Aging: Oxidative Stress and Dietary Antioxidants. Elsevier, pp. 99-107. ISBN 9780124059337

Abstract / Synopsis

Herbs and spices are rich in bioactive antioxidants, dietary fibers, proteins, minerals, vitamins, phytochemicals and sometimes unsaturated fatty acids. Traditionally, herbs and spices are used as flavoring and culinary agents in food, and as medicine. Recent research has confirmed and revealed their therapeutic and protective effects for health and disease management in various animal models and clinical studies. The diseases include cardiovascular ailments, cancer, cataracts, macular degeneration, diabetes, hypertension, dyslipidemia, stroke, inflammation, and cognition impairment. Many of these diseases can be considered as diseases of aging as their incidence increases, markedly as people age, and such diseases contribute to high rates of morbidity and mortality in the elderly. Some active compounds and modes of action have been identified and compiled. The herbs and spices covered in this chapter include cloves, saffron, turmeric, ginger, oregano, cinnamon, cumin, black pepper, Vitex negundo, Moringa olefera leaves, fenugreek, chili, pennywort, Ginkgo and seaweeds

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Additional Metadata

Item Type: Book Section
Divisions: Institute of Bioscience
DOI Number:
Publisher: Elsevier
Keywords: Aging; Curcumin; Degenerative diseases; Herbs; Oxidative stress; Seaweeds; Spices
Depositing User: Umikalthom Abdullah
Date Deposited: 18 Sep 2015 14:09
Last Modified: 18 Sep 2015 14:09
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