Dietary salicylates in herbs and spices

被引：1
|
作者：
Gajewska, Danuta [1 ]
Keszycka, Paulina Katarzyna [1 ]
Szkop, Michal [2 ]
机构：
[1] Warsaw Univ Life Sci SGGW, Fac Human Nutr & Consumer Sci, Dept Dietet, Nowoursynowska 159, PL-02776 Warsaw, Poland
[2] Warsaw Univ Life Sci SGGW, Fac Agr & Biol, Dept Biochem, Nowoursynowska 159, PL-02776 Warsaw, Poland
来源：
FOOD & FUNCTION | 2019年 / 10卷 / 11期
关键词：
EXACERBATED RESPIRATORY-DISEASE; ASPIRIN; ACID; CONSUMPTION; FOODS; HPLC;
D O I：
10.1039/c9fo01660k
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
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.
引用
收藏
页码：7037 / 7041
页数：5
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