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International Journal of Food Sciences and Nutrition Volume 62, 2011 - Issue 3
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Antioxidant capacity and phytochemical content of herbs and spices in dry, fresh and blended herb paste form

Susanne M. Henning Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, California, USACorrespondence[email protected]
,
Yanjun Zhang Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, California, USA
,
Navindra P. Seeram Department of Biomedical and Pharmaceutical Sciences, College of Pharmacy, University of Rhode Island, Kingston, Rhode Island, USA
,
Ru-Po Lee Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, California, USA
,
Piwen Wang Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, California, USA
,
Susan Bowerman Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, California, USA
&
David Heber Center for Human Nutrition, David Geffen School of Medicine, University of California, Los Angeles, California, USA
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Pages 219-225 | Published online: 01 Dec 2010

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Kazim Sahin, Cemal Orhan, Mehmet Tuzcu, Nurhan Sahin, Oguzhan Ozdemir & Vijaya Juturu. (2017) Ingested capsaicinoids can prevent low-fat–high-carbohydrate diet and high-fat diet-induced obesity by regulating the NADPH oxidase and Nrf2 pathways. Journal of Inflammation Research 10, pages 161-168.
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