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Dietary salicylates in herbs and spices.
- Source :
-
Food & function [Food Funct] 2019 Nov 01; Vol. 10 (11), pp. 7037-7041. Date of Electronic Publication: 2019 Oct 18. - Publication Year :
- 2019
-
Abstract
- The aim of this study was to determine dietary salicylate content in selected culinary herbs and spices, using the RP-HPLC method with fluorescence detection. The highest concentrations of salicylates were found in dried basil and cumin, followed by dried oregano and cloves. Our research contributes to the global database of salicylate content in food products.
Details
- Language :
- English
- ISSN :
- 2042-650X
- Volume :
- 10
- Issue :
- 11
- Database :
- MEDLINE
- Journal :
- Food & function
- Publication Type :
- Academic Journal
- Accession number :
- 31625548
- Full Text :
- https://doi.org/10.1039/c9fo01660k