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Monday, April 27, 2009

Chemistry of Spices


Chemistry of Spices .
Publisher: CABI | ISBN: 1845934059 | edition 2008 | PDF | 455 pages | 1,84 mb

Spices are high value, export-oriented crops used extensively in food and beverage flavourings, medicines, cosmetics and perfumes. Interest is growing however in the theoretical and practical aspects of the biosynthetic mechanisms of active components in spices as well as the relationship between the biological activity and chemical structure of these secondary metabolites. A wide variety of phenolic substances and amides derived from spices have been found to possess potent chemopreventive, anti-mutagenic, anti-oxidant and anti-carcinogenic properties.

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