Spices have been widely used as food flavorings and folk medicines for thousands of years.
Numerous studies have documented the antioxidant, anti-inflammatory and …

Abstract Oleanolic acid (OA, 3 β-hydroxyoleanolic acid-12-en-28-oic acid) is a pentacyclic
triterpenoid present in many plants. As a new framework for development of semi synthetic …

Medicinal plants are generating an ever-increasing amount of interest due to the
effectiveness, low cost and minimal side-effects associated with drugs derived from them …

COVID-19 is initiated by binding the SARS-CoV-2 spike protein to angiotensin-converting
enzyme 2 (ACE2) on host cells. Food factors capable of suppressing the binding between …

Syzygium aromaticum, commonly called clove, is a culinary spice with medical uses. Clove
is utilized in cosmetics, medicine, gastronomy, and agriculture due to its abundance of …

Meat safety and quality are the main concerns of consumers in the present food market.
Chitosan-gelatin edible coatings containing nano-encapsulated clove ethanol extracts …

Carcinogens such as heterocyclic amine (HCA), produced during meat cooking, pose a risk
of digestive and reproductive cancers in humans. Nevertheless, the exact mechanisms for …

Eugenol is a phytochemical present in different plant products, eg, clove oil. Traditionally, it
is used against a number of different disorders and it was suggested to have anticancer …

Background Nowadays, researchers are moving toward a herbal approach to cancer
treatment because of the harmful effects of synthetic anti-tumor drugs. The evaluation of …

Spices-dried aromatic parts of plants (leaves, seeds, bark, roots, rhizomes, buds, etc) used
to enhance flavour, taste and colour (sensory quality) of foods, are increasingly finding other …