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Mineral contents of some plants used as condiments in Turkey
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Toplam 223 atıf DOI
Mineral contents of thirty-two plants used as condiments in Turkey were determined by Inductively Coupled Plasma Atomic Emission Spectrometry (ICP-AES). All materials contained high amounts of Al, Ba, Ca, Fe, K, Mg, P and S. The highest levels of Ca, Fe, K, Mg and S were found in Thymus vulgaris, Lavandula officinalis L., Anethum graveolens L., Ocimum basilicum L. and Sinapis alba L., respectively. Bi, Cd, Li, Pb and Se contents of condiments were found to be very low. This work attempts to contribute to knowledge of the nutritional properties of these plants. These results may be useful for the evaluation of dietary information. © 2003 Elsevier Ltd. All rights reserved.
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Comprehensive evaluation of phytochemicals from Cleome simplicifolia stem for its In-vitro antioxidant, anticancer efficacy on HepG2 Cells, In-silico molecular docking and In-vivo hepatoprotective activity against CCl4 induced hepatotoxicity in Swiss albino mice
Scopus