Acta Scientific Nutritional Health

OpinionVolume 2 Issue 1

Antioxidant Properties of Traditional Spices

Antonietta Baiano*

Associate Professor, Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Via Napoli, Foggia, Italy

*Corresponding Author: Antonietta Baiano, Associate Professor, Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, University of Foggia, Via Napoli, Foggia, Italy.

Received: December 19, 2017; Published: December 26, 2017

Citation: Antonietta Baiano. “Antioxidant Properties of Traditional Spices”. Acta Scientific Nutritional Health 2.1 (2018).

  Spices are mainly used to improve the sensory characteristics of foods and beverages [1]. Their trade is probably the most ancient one practiced by man. Its importance is demonstrated by values and quantities ($2000 million and 500,000 tons [2]. According to the Food and Drug Administration, spices are “aromatic vegetable substances, in the whole, broken, or ground form, whose significant function in food is seasoning rather than nutrition. They are true to name, and from them no portion of any volatile oil or other flavouring principle has been removed” [3].

Copyright: © 2018 Antonietta Baiano. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



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