ReviewAntioxidants (Basel, Switzerland)2017
Antioxidant Activity of Spices and Their Impact on Human Health: A Review.
Review in Antioxidants (Basel, Switzerland), 2017. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 116 papers, 1 of them a synthesis that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
116 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Pooled it
- Trial
- Food Matrix as a Modulator of Spice Phytochemical Bioactivity: Evidence from In Vitro, Animal, and Human Studies.Nutrients · 2026Review
- Cardamom Essential Oil Exerts a Curative Effect Against Kiwifruit Bacterial Canker but Fails to Activate Host Defense Mechanisms.Plants (Basel, Switzerland) · 2026Article
- Uses of Spices Amongst Generation Z Students at a University Located in Rural Poland: An Exploratory Study.Nutrients · 2026Article
- Phytochemicals From Herbs and Spices: Their Absorption, Metabolism, and Relationship to Clinical Outcomes.Nutrition reviews · 2026Review
- Impact of Plant Part and Age ofMolecules (Basel, Switzerland) · 2026Article
- Plant-Based vs. Pork Sausages: Protein Nutritional Quality and Antioxidant Potential in the Bioaccessible Fraction.Foods (Basel, Switzerland) · 2025Article
- Antioxidant Potential of Polyphenolic Compounds, Sources, Extraction, Purification and Characterization Techniques: A Focused Review.Food science & nutrition · 2025Review
- Research on the Process and Quality of Prepacked Braised Meat Products.Foods (Basel, Switzerland) · 2025Article
- Effect of Phenolic Compounds and Terpenes on the Flavour and Functionality of Plant-Based Foods.Nutrients · 2025Review
- Antioxidant Activity, Total Polyphenol Content, and Mineral Composition of Milk Beverages Fortified with Spice Mixtures (Clove, Cinnamon, and Turmeric) and Natural Sweeteners (Erythritol and Stevia): Evidence of Synergistic or Antagonistic Effects of Compounds.International journal of molecular sciences · 2025Article
- Analysis of Genotypic Variations in the Anthocyanin Biosynthetic Pathway in Potatoes.Plant direct · 2025Article
- Comparative antioxidant activity of four Omani medicinal plants:Open veterinary journal · 2025Article
- Development of Bioactive Cotton, Wool, and Silk Fabrics Functionalized withPharmaceutics · 2025Article
- The Preventive Power of the Mediterranean Diet Against Blue-Light-Induced Retinal Degeneration: Is the Secret in the Herbs and Spices?Current issues in molecular biology · 2025Review
- Effects of a combination treatment of cold atmospheric plasma, vacuum packaging, and hot water on inactivation ofFood science and biotechnology · 2025Article
- Plant-Based Potential in Diabetes Management: In Vitro Antioxidant, Wound-Healing, and Enzyme Inhibitory Activities of Southern Algarve Species.Molecules (Basel, Switzerland) · 2025Article
- Analysis of Fluorescent Carbon Nanodots Synthesized from Spices Through Thermal Processes Treatment.Nanomaterials (Basel, Switzerland) · 2025Article
- Mediterranean Plants and Spices as a Source of Bioactive Essential Oils for Food Applications: Chemical Characterisation andInternational journal of molecular sciences · 2025Article
56 more citing papers are in PubMed but not listed here.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Antioxidants are substances that prevent oxidation of other compounds or neutralize free radicals. Spices and herbs are rich sources of antioxidants. They have been used in food and beverages to enhance flavor, aroma and color. Due to their excellent antioxidant activity, spices and herbs have also been used to treat some diseases. In this review article, the chemical composition and antioxidant activity of spices and culinary herbs are presented. The content of flavonoids and total polyphenols in different spices and herbs are summarized. The applications of spices and their impacts on human health are briefly described. The extraction and analytical methods for determination of antioxidant capacity are concisely reviewed.
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What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.