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# Chemicals Activity *Reference
13 Antioxidant *
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 Antibacterial *
10 Pesticide *
10 Antiinflammatory Hagerman, A.E. Tannin-Protein Interactions. Phenolic Compounds in Food and Their Effects on Health, Ch.19.
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 Cancer-Preventive Stitt, P. A. Why George Should Eat Broccoli. Dougherty Co, Milwaukee, WI, 1990, 399 pp.
8 Antiviral *
8 AntiHIV *
7 Hepatoprotective *
6 Diuretic Merck 11th Edition
6 Antiperoxidant *
6 Hypoglycemic Economic & Medicinal Plant Research, 6: 170.
6 Cytotoxic *
5 Antitumor *
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 Xanthine-Oxidase-Inhibitor Mills, Simon and Bone, Kerry. 2000. Phytotherapy. Churchill Livinston, Edinburgh.
5 Antiedemic *
5 Antileukemic *
5 Antiulcer *
4 Antiaggregant *
4 Antidiabetic *
4 Antihistaminic *
4 Cardiotonic *
*Unless otherwise noted all references are to Duke, James A. 1992. Handbook of phytochemical constituents of GRAS herbs and other economic plants. Boca Raton, FL. CRC Press.