Impact of cooking on the antioxidant activity of spice turmeric
Curcuminoids, as the main ingredient of turmeric, are popularly used in food additives and condiments, and are widely accepted to be beneficial for human health for their antioxidant activity. However, curcuminoids are highly susceptible in terms of thermal-induced degradation, and curry is usually...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Swedish Nutrition Foundation
2019-05-01
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| Series: | Food & Nutrition Research |
| Subjects: | |
| Online Access: | https://foodandnutritionresearch.net/index.php/fnr/article/view/3451/9257 |