Antioxidant properties of spices, herbs and other sources

Description

"The first part of the book describes the different methods used to measure antioxidant content as well as the various types of antioxidants present in different sources. ... The second part of the book consists of fifty-two chapters, where each chapter discusses one herb or spice, covering detail botany, history, regions of production, flavor and aroma, parts used, preparation and consumption in different recipes, and functional and antioxidant properties"--Page 4 of cover. Part 1. -- Introduction -- Antioxidant Assays -- Natural Antioxidants -- Sources of Natural Antioxidants and Their Activities -- Part 2. -- Ajowan -- Allspice -- Angelica -- Anise -- Anise Star -- Asafoetida -- Basil -- Bay -- Capsicum -- Caraway -- Cardamom -- Celery Seed -- Chervil -- Chives -- Cinnamon -- Clove -- Coriander -- Cumin -- Curry Leaf -- Dill -- Fennel -- Fenugreek -- Garlic -- Geranium -- Ginger -- Horseradish -- Hyssop -- Juniper -- Lavender -- Lemon Balm -- Lemongrass -- Licorice -- Marjoram Sweet -- Mustard -- Myrtle -- Nigella -- Nutmeg -- Onion -- Oregano -- Black Pepper -- Peppermint -- Pomegranate -- Poppy -- Rosemary -- Saffron -- Sage -- Savory -- Spearmint -- Tarragon -- Thyme -- Turmeric -- Vanilla.