Antioxidative effects of sage extracts obtained with supercritical fluid extraction
1998
Ozdalyan, N.
Spices and herbs have been used in seasoning of foods since time immemorial. They are aromatic vegetable materials which enhance savouries of foods, and are valued not only as flavouring agents but also for other properties like stimulation of appetite by increasing salivation, their carminative, preservative and antioxidant action in some foods (Lewis, 1984; Piccalia et all, 1993; Hall et all, 1994). Their use in the commercial and domestic preparation of foods dates early, but recently they are gradually being substituted by some synthetic products like nature-identical aroma compounds. However, their use in food manufacture is still increasing due to demand by consumers for natural ingredients (Pokorny, 1991; Yaylayan, 1991). They also have important uses in pharmaceutical industry and in cosmetics
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