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Year | Number of Results |
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2008 | 1 |
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Page 1
Culinary herbs and spices: their bioactive properties, the contribution of polyphenols and the challenges in deducing their true health benefits.
Int J Mol Sci. 2014 Oct 22;15(10):19183-202. doi: 10.3390/ijms151019183.
Int J Mol Sci. 2014.
PMID: 25340982
Free PMC article.
Review.
The effect of a split portion of flaxseed on 24-h blood glucose response.
Almehmadi A, Lightowler H, Chohan M, Clegg ME.
Almehmadi A, et al. Among authors: chohan m.
Eur J Nutr. 2021 Apr;60(3):1363-1373. doi: 10.1007/s00394-020-02333-x. Epub 2020 Jul 22.
Eur J Nutr. 2021.
PMID: 32699911
Free PMC article.
Clinical Trial.
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An investigation of the relationship between the anti-inflammatory activity, polyphenolic content, and antioxidant activities of cooked and in vitro digested culinary herbs.
Chohan M, Naughton DP, Jones L, Opara EI.
Chohan M, et al.
Oxid Med Cell Longev. 2012;2012:627843. doi: 10.1155/2012/627843. Epub 2012 May 21.
Oxid Med Cell Longev. 2012.
PMID: 22685620
Free PMC article.
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Impact of cooking and digestion, in vitro, on the antioxidant capacity and anti-inflammatory activity of cinnamon, clove and nutmeg.
Baker I, Chohan M, Opara EI.
Baker I, et al. Among authors: chohan m.
Plant Foods Hum Nutr. 2013 Dec;68(4):364-9. doi: 10.1007/s11130-013-0379-4.
Plant Foods Hum Nutr. 2013.
PMID: 23975332
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Determination of superoxide dismutase mimetic activity in common culinary herbs.
Chohan M, Naughton DP, Opara EI.
Chohan M, et al.
Springerplus. 2014 Oct 1;3:578. doi: 10.1186/2193-1801-3-578. eCollection 2014.
Springerplus. 2014.
PMID: 25332878
Free PMC article.
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Determination of the antioxidant capacity of culinary herbs subjected to various cooking and storage processes using the ABTS(*+) radical cation assay.
Chohan M, Forster-Wilkins G, Opara EI.
Chohan M, et al.
Plant Foods Hum Nutr. 2008 Jun;63(2):47-52. doi: 10.1007/s11130-007-0068-2. Epub 2008 Jan 26.
Plant Foods Hum Nutr. 2008.
PMID: 18224444
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