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Nutrición Hospitalaria

versión On-line ISSN 1699-5198versión impresa ISSN 0212-1611

Resumen

MERCADO-MERCADO, Gilberto et al. Polyphenolic compounds and antioxidant capacity of typically consumed species in Mexico. Nutr. Hosp. [online]. 2013, vol.28, n.1, pp.36-46. ISSN 1699-5198.  http://dx.doi.org/10.3305/nh.2013.28.1.6298.

Spices are aromatic plants that have been widely used in Mexico to preserve or seasoning different foods, but have also been used as herbal remedies to cure some diseases. These culinary and medicinal properties of spices have been attributed to several food components, including phytochemicals. Among them, polyphenolic compounds have been extensively studied for their effect against several chronic and degenerative diseases, probably due to their antioxidant activity. The study of the antioxidant capacity of Mexican spices may lead to new research on the potential benefits of these spices on human health. This paper analyzes the main studies on the potential beneficial effects of traditional Mexican spices on human health.

Palabras clave : Spices; Polyphenol; Antioxidant; Antioxidant capacity; Phytochemical; Health benefits.

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