Evidence map›Paper›PMID 39939636›Full record

ArticleScientific reports2025

Effects of spices mixture and cooking on antioxidant activity in Ethiopian spicy hot red pepper powder.

Tadewos Hadero Medalcho, Kebede Abegaz Ali, Engeda Dessalegn Augchew

Abstract read
PubMed Full text at PMC Publisher
In one paragraph

Article in Scientific reports, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from 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.

2 · The registry

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.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

  1. Article
4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

3 authors.

Tadewos Hadero MedalchoSchool of Nutrition, Food Science and Technology, Hawassa University, P. O. Box: 05, Hawassa, Ethiopia. tadyhad2005@hu.edu.et.ORCID 0000-0002-8331-5811
Kebede Abegaz AliSchool of Nutrition, Food Science and Technology, Hawassa University, P. O. Box: 05, Hawassa, Ethiopia.
Engeda Dessalegn AugchewHawassa College of Teacher Education, Hawassa, Ethiopia.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

In Ethiopia, spicy hot red pepper, locally known as berbere, is a common food additive that is consumed in a variety of forms, which have high antioxidant potentials. The antioxidant activity of selected spices, such as garlic, ginger, cardamom, and black cumin, and hot red pepper (HRP) as well as both raw and cooked experimental and commercial spicy hot red pepper were evaluated using 2, 2-diphenyl-1-picrylhydrazyl (DPPH), 2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS), ferric ion (Fe

Indexed as

AntioxidantsCapsicumCookingSpicesBenzothiazolesBiphenyl CompoundsEthiopiaGarlicPhenolsPicratesPlant ExtractsPowdersSulfonic AcidsZingiber officinale1,1-diphenyl-2-picrylhydrazyl2,2'-azino-di-(3-ethylbenzothiazoline)-6-sulfonic acidAntioxidantsBenzothiazolesBiphenyl CompoundsPhenolsPicratesPlant ExtractsPowdersSulfonic AcidsAntioxidant activityHRPSautéSpicesSpicy HRP

Identifiers

PMID39939636
PMCPMC11821873

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Registered trials

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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.