There is no funding for this project: applications can only be accepted from self-funded candidates
Li, Z, Henning, SM, Zhang, Y, Zerlin, A, Li, L, et al. (2010) Antioxidant-rich spice added to hamburger meat during cooking results in reduced meat, plasma, and urine malondialdehyde concentrations. American Journal of Clinical Nutrition 91: 1180–1184.
Opara, EI. and Chohan, M (2014) Culinary herbs and spices: their bioactive properties, the contribution of polyphenols and the challenges in deducing their true health benefits. International Journal of Molecular Sciences 15(10): 19183-19202.
Percival, SS, Vanden-Heuvel, JP., Nieves, CJ., Montero, C., Migliaccio, AJ., Meadors, J. (2012) Bioavailability of herbs and spices in humas as determined by ex vivo inflammatory suppression and DNA strand breaks. Journal of the American College of Nutrition 31: 288-294
Tapsell. LC, Hemphill, I, Cobiac, L, Sullivan, DR, Fenech, M, et al. (2006) Health benefits of herbs and spices: The past, the present, the future. Medical Journal of Australia 185: S1–S24.
FTE Category A staff submitted: 17.22
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