Food and Fermentation Industries >

2012 , Vol. 38 >Issue 02: 157 - 162

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.2012.02.033

Food and Fermentation Industries

The Advance of Physiology Functions of Spices

  • Peng Lin ,
  • Li Ming-ze ,
  • Ren Wen-jin ,
  • Lv Jiao ,
  • Liu Xiong*
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Online published: 2012-02-25

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Abstract

Spices are important natural food additives and are widely used in food industry.It not only has effect on increasing the appetite,eliminating a peculiar smell,increasing the fragrance and tinting,but also has diet function.This paper summarized the effect of spices on the pharmacological function including antibacterial,diminishing inflammation,anti-obesity,antioxidation and anticancer.

Key words： spices; antibacterial diminish inflammation; antioxidation; anticancer; physiological function

Cite this article

Peng Lin , Li Ming-ze , Ren Wen-jin , Lv Jiao , Liu Xiong* . The Advance of Physiology Functions of Spices[J]. Food and Fermentation Industries, 2012 , 38(02) : 157 -162 . DOI: 10.13995/j.cnki.11-1802/ts.2012.02.033

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