13
|
13
|
Antioxidant |
* |
|
11
|
11
|
Antimutagenic |
Ki Soon Rhee. Oilseed Food Ingredients Used To Minimize Oxidative Flavor Deterioration in Meat Products. Phenolic Compounds in Food and Their Effects on Health, Ch.18. |
|
10
|
10
|
Antibacterial |
* |
|
10
|
10
|
Pesticide |
* |
|
10
|
10
|
Antiinflammatory |
Hagerman, A.E. Tannin-Protein Interactions. Phenolic Compounds in Food and Their Effects on Health, Ch.19. |
|
9
|
9
|
Lipoxygenase-Inhibitor |
Phenolic Compounds in Food and Their Effects on Health. Antioxidants & Cancer Prevention. Huang, M.T., Ho, C.T. and Lee, C.Y. eds. 1992. ACS Symposium Series 507.ACS, Washington 402 pp. |
|
9
|
9
|
Cancer-Preventive |
Stitt, P. A. Why George Should Eat Broccoli. Dougherty Co, Milwaukee, WI, 1990, 399 pp. |
|
8
|
8
|
Antiviral |
* |
|
8
|
8
|
AntiHIV |
* |
|
7
|
7
|
Hepatoprotective |
* |
|
6
|
6
|
Diuretic |
Merck 11th Edition |
|
6
|
6
|
Antiperoxidant |
* |
|
6
|
6
|
Hypoglycemic |
Economic & Medicinal Plant Research, 6: 170. |
|
6
|
6
|
Cytotoxic |
* |
|
5
|
5
|
Antitumor |
* |
|
5
|
5
|
Allelochemic |
Lydon, J. & Duke, S., The potential of pesticides from plants, pp. 1-41 in Craker, L. & Simon, J., eds, Herbs, Spices & Medicinal Plants: Recent Advances in Botany, Horticulture, & Pharmacology, v. 4, Oryx Press, Phoenix, 1989, 267pp. |
|
5
|
5
|
Xanthine-Oxidase-Inhibitor |
Mills, Simon and Bone, Kerry. 2000. Phytotherapy. Churchill
Livinston, Edinburgh. |
|
5
|
5
|
Antiedemic |
* |
|
5
|
5
|
Antileukemic |
* |
|
5
|
5
|
Antiulcer |
* |
|
4
|
4
|
Antiaggregant |
* |
|
4
|
4
|
Antidiabetic |
* |
|
4
|
4
|
Antihistaminic |
* |
|
4
|
4
|
Cardiotonic |
* |
|