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Critical Reviews in Food Science and Nutrition Volume 57, 2017 - Issue 8
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Article

Anti-cholelithogenic potential of dietary spices and their bioactives

Krishnapura SrinivasanDepartment of Biochemistry and Nutrition, CSIR–-Central Food Technological Research Institute (CSIR), Mysore, Karnataka, IndiaCorrespondence[email protected]
Pages 1749-1758 | Received 25 Nov 2014, Accepted 30 Dec 2014, Published online: 01 Mar 2017

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Niculina Sonia Suvar, Paula Podea, Eliza Mateh Eszter, Andreea Maria Iordache & Adrian Matei. (2023) Analysis of Seeds and Rhizomes of Spices for Metals, Amino Acids, Polyphenols, Flavonoids, and Antioxidant Capacity for Evaluation of the Nutritional Quality*. Analytical Letters 0:0, pages 1-14.
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Agostino Di Ciaula, David Q-H Wang & Piero Portincasa. (2019) Cholesterol cholelithiasis: part of a systemic metabolic disease, prone to primary prevention. Expert Review of Gastroenterology & Hepatology 13:2, pages 157-171.
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Articles from other publishers (9)

Mei-qi Zhang, Xin Jia, Cui-qin Cheng, Yu-xi Wang, Yi-ying Li, Ling-dong Kong, Qi-qi Li, Fang Xie, Yan-li Yu, Yu-ting He, Qiu-tong Dong, Zhan-hong Jia, Yao Wang & An-long Xu. (2023) Capsaicin functions as a selective degrader of STAT3 to enhance host resistance to viral infection. Acta Pharmacologica Sinica 44:11, pages 2253-2264.
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Madiha Khan Niazi & Farooq Hassan. (2023) Fenugreek: A Health promoting Food. Pakistan BioMedical Journal, pages 02-05.
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Zhi ZhengJung Kuk ParkLinjuan JiangShaohui ZhuOh Wook KwonByung Cheon LeeHea Min LeeYeon Jin RohJae Hyun KangByoung Hee Park. (2023) Beneficial Effects of Fermentation of Red Chili Pepper Using Lactococcus lactis subs . Cremoris RPG-HL-0136 in High-Fat Diet-Induced Obese Mice . Journal of Medicinal Food.
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Ting Hong, Jun Zou, Xin Jiang, Jie Yang, Zhuo Cao, Youming He & Dan Feng. (2022) Curcumin Supplementation Ameliorates Bile Cholesterol Supersaturation in Hamsters by Modulating Gut Microbiota and Cholesterol Absorption. Nutrients 14:9, pages 1828.
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Arka Jyoti Chakraborty, Tanvir Mahtab Uddin, B. M. Redwan Matin Zidan, Saikat Mitra, Rajib Das, Firzan Nainu, Kuldeep Dhama, Arpita Roy, Md. Jamal Hossain, Ameer Khusro & Talha Bin Emran. (2022) Allium cepa: A Treasure of Bioactive Phytochemicals with Prospective Health Benefits. Evidence-Based Complementary and Alternative Medicine 2022, pages 1-27.
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Muwen Lu, Chengyu Chen, Yaqi Lan, Jie Xiao, Run Li, Junqing Huang, Qingrong Huang, Yong Cao & Chi-Tang Ho. (2020) Capsaicin—the major bioactive ingredient of chili peppers: bio-efficacy and delivery systems. Food & Function 11:4, pages 2848-2860.
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Yimin Zhao & Zhen-Yu Chen. (2018) Roles of Spicy Foods and Their Bioactive Compounds in Management of Hypercholesterolemia. Journal of Agricultural and Food Chemistry 66:33, pages 8662-8671.
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N. K. Rakhi, Rudraksh Tuwani, Jagriti Mukherjee & Ganesh Bagler. (2018) Data-driven analysis of biomedical literature suggests broad-spectrum benefits of culinary herbs and spices. PLOS ONE 13:5, pages e0198030.
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Krishnapura Srinivasan. (2017) Antimutagenic and cancer preventive potential of culinary spices and their bioactive compounds. PharmaNutrition 5:3, pages 89-102.
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