Measurement of spices and seasonings in India: Opportunities for cancer epidemiology and prevention

Bioactive components of many foods added during cooking have potential antioxidant, anti-inflammatory, antimicrobial, antibacterial and chemopreventive properties. However, epidemiologic studies generally do not collect detailed information on these items which include spices, chilies, coconuts, gar...

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Detalhes bibliográficos
Main Authors: Ferrucci, Leah M., Daniel, Carrie R., Kapur, Kavita, Chadha, Puneet, Shetty, Hemali, Graubard, Barry I., George, Preethi S., Osborne, Whitney, Yurgalevitch, Susan, Devasenapathy, Niveditha, Chatterjee, Nilanjan, Prabhakaran, Dorairaj, Gupta, Prakash C., Mathew, Aleyamma, Sinha, Rashmi
Formato: Artigo
Idioma:Inglês
Publicado em: 2010
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC3072051/
https://ncbi.nlm.nih.gov/pubmed/21338207
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