Evaluation of antioxidant potential of essential oils of some commonly used Indian spices in in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids.

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Bag A, Chattopadhyay RR Environmental Science and Pollution Research, 2017 ABSTRACT: The aim of this study was to evaluate and compare the antioxidant potential of essential oils of some commonly used Indian spices (black pepper, cinnamon, clove, coriander and cumin) in various in vitro models and in food supplements enriched with omega-6 and omega-3 fatty acids. In… Read more »