Kurumun Atıf Alan Makalesi
Atıf Alan Yayın
Mineral contents of some plants used as condiments in Turkey
Scopus
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.
Atıf Kaynağı
Atıf Yapan Yayın
Composition and bioactive properties of sumac (rhus coriaria) : A review
Scopus
Havuzumuzda 2 atıf almış
in this review, it was given detailed information about composition, phenolic compounds, healing effects of sumac, antioxidant activity, antimicrobial efects, using as spice of sumac. Sumac (Rhus corlaria L.) possesses antimicrobial, antioxidant and antihyperlipide- mic properties. Sumac is a source of various biologically active phytomolecules, including phenolic acids, flavonoids, and vitamins. The economically important sumac fruits are used worldwide as spices, vegetables, and medicinal plants. Sumac also play a very essential role in the daily diet in many countries to flavor foods. They are characterized by their rich content in phenolic compounds that are responsible for the organoleptic parameters.
Atıf Yapan Makale Bilgileri
Kurumlar (1)
Selçuk Üniversitesi
Selçuklu, Turkey