Indian Journal of Scientific Research
Year : 2017, Volume : 8, Issue : 1
First page : ( 121) Last page : ( 124)
Print ISSN : 0976-2876. Online ISSN : 2250-0138.

Antioxidant properties of common spices used in Indian kitchens

Kumar Sanjive*

Department of Chemistry, K A P G College, Allahabad, India

*Corresponding author

Online published on 24 May, 2018.

Abstract

Antioxidants are those substances which inhibits the oxidation process in human body. Over Oxidation can cause severe problems in human body like cancer, kidney and liver damage etc. In Indian kitchens several spices like Coriander, Cumin, Black Cumin, Fennel, Fenugreek, True Cardamom, Clove, Curry Leaves, Black pepper and Bay leaves are used. They have several medicinal properties. Current study is about their antioxidant property which is proved by several scientific studies.

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Keywords

Antioxidant, Oxidation, Spices.

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