References

Acosta, E.B.A., J.A.G. Uribe and S.O.S. Saldivar, 2014. Bound phenolics in foods, a review. Food Chem., 152: 46-55.
PubMed  |  Direct Link  |  

Budak, N.H., E. Aykin, A.C. Seydim, A.K. Greene and Z.B.G. Seydim, 2014. Functional properties of vinegar. J. Food Sci., 79: R757-R764.
CrossRef  |  PubMed  |  Direct Link  |  

Chang, C.H., H. Lin, C.Y. Chang and Y.C. Liu, 2006. Comparisons on the antioxidant properties of fresh, freeze-dried and hot-air-dried tomatoes. J. Food Eng., 77: 478-485.
CrossRef  |  Direct Link  |  

Dai, J. and R.J. Mumper, 2010. Plant phenolics: Extraction, analysis and their antioxidant and anticancer properties. Molecules, 15: 7313-7352.
CrossRef  |  PubMed  |  Direct Link  |  

Dewanto, V., X. Wu, K.K. Adom and R.H. Liu, 2002. Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. J. Agric. Food Chem., 50: 3010-3014.
CrossRef  |  Direct Link  |  

Farooqui, T. and A.A. Farooqui, 2011. Health benefits of honey: Implications for treating cardiovascular diseases. Curr. Nutr. Food Sci., 7: 232-252.
Direct Link  |  

Ghasemzadeh, A., H.Z.E. Jaafar and A. Rahmat, 2010. Antioxidant activities, total phenolics and flavonoids content in two varieties of malaysia young ginger (Zingiber officinale Roscoe). Molecules, 15: 4324-4333.
CrossRef  |  PubMed  |  Direct Link  |  

Giacco, F., M. Brownlee and A.M. Schmidt, 2010. Oxidative stress and diabetic complications. Circ. Res., 107: 1058-1070.
CrossRef  |  PubMed  |  Direct Link  |  

Gonzalez, M.E., R.D. Perles, D.A. Moreno and C.G. Viguera, 2010. Natural bioactive compounds of Citrus limon for food and health. J. Pharm. Biomed. Anal., 51: 327-345.
PubMed  |  Direct Link  |  

Gorinstein, S., H. Leontowicz, M. Leontowicz, J. Drzewiecki and K. Najman et al., 2006. Raw and boiled garlic enhances plasma antioxidant activity and improves plasma lipid metabolism in cholesterol-fed rats. Life Sci., 78: 655-663.
CrossRef  |  PubMed  |  Direct Link  |  

Gutteridge, J.M.C. and B. Halliwell, 2010. Antioxidants: Molecules, medicines and myths. Biochem. Biophys. Res. Commun., 393: 561-564.
CrossRef  |  

Haghi, G. and A. Hatami, 2010. Simultaneous quantification of flavonoids and phenolic acids in plant materials by a newly developed isocratic high-performance liquid chromatography approach. J. Agric. Food Chem., 58: 10812-10816.
CrossRef  |  PubMed  |  Direct Link  |  

Ismail, A., Z.M. Marjan and C.W. Foong, 2004. Total antioxidant activity and phenolic content in selected vegetables. Food Chem., 87: 581-586.
CrossRef  |  Direct Link  |  

Javed, I., M. Sarfraz, F. Muhammad, B. Aslam and M.Z. Khan et al., 2014. Lipid lowering effect of a herbal mixture in hyperlipidaemic adult male albino mice. Pak. Vet. J., 34: 489-493.
Direct Link  |  

Javed, I., N. Zia-Ur-Rahman, M.Z. Khan, F. Muhammad, B. Aslam, Z. Iqbal and I. Ahmad, 2009. Antihyperlipidaemic efficacy of trachyspermum ammi in albino rabbits. Acta Vet. Brno, 78: 229-236.
CrossRef  |  Direct Link  |  

Khatun, M., S. Eguchi, T. Yamaguchi, H. Takamura and T. Matoba, 2006. Effect of thermal treatment on radical-scavenging activity of some spices. Food Sci. Technol. Res., 12: 178-185.
Direct Link  |  

Khoddami, A., M.A. Wilkes and T.H. Roberts, 2013. Techniques for analysis of plant phenolic compounds. Molecules, 18: 2328-2375.
CrossRef  |  Direct Link  |  

Kim, S.Y., S.M. Jeong, W.P. Park, K.C. Nam, D.U. Ahn and S.C. Lee, 2006. Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts. Food Chem., 97: 472-479.
CrossRef  |  Direct Link  |  

Masuda, Y., H. Kikuzaki, M. Hisamoto and N. Nakatani, 2004. Antioxidant properties of gingerol related compounds from ginger. BioFactors, 21: 293-296.
CrossRef  |  Direct Link  |  

Nicoll, R. and M.Y. Henein, 2009. Ginger (Zingiber officinale Roscoe): A hot remedy for cardiovascular disease? Int. J. Cardiol., 131: 408-409.
CrossRef  |  

Odukoya, O.A., O.O. Ilori, M.O. Sofidiya, O.A. Aniunoh, B.M. Lawal and I.O. Tade, 2005. Antioxidant activity of Nigerian dietary spices. Electron. J. Environ. Agric. Food Chem., 4: 1086-1093.
Direct Link  |  

Odukoya, O.A., O.O. Ilori, M.O. Sofidiya, O.A. Aniunoh, B.M. Lawal and I.O. Tade, 2005. Antioxidant activity of Nigerian dietary spices. Electron. J. Environ. Agric. Food Chem., 4: 1086-1093.
Direct Link  |  

Otunola, G.A. and A.J. Afolayan, 2013. Evaluation of the polyphenolic contents and antioxidant properties of aqueous extracts of garlic, ginger, cayenne pepper and their mixture. J. Applied Bot. Food Q., 86: 66-70.
CrossRef  |  

Pedraza, C.J., O.N.M. Campos and S.S. Murillo, 2007. Effect of heating on peroxynitrite scavenging capacity of garlic. Food Chem. Toxicol., 45: 622-627.
PubMed  |  Direct Link  |  

Pham-Huy, L.A., H. He and C. Pham-Huy, 2008. Free radicals, antioxidants in disease and health. Int. J. Biomed. Sci., 4: 89-96.
Direct Link  |  

Reuter, S., S.C. Gupta, M.M. Chaturvedi and B.B. Aggarwal, 2010. Oxidative stress, inflammation and cancer: How are they linked? Free Radical Biol. Med., 49: 1603-1616.
CrossRef  |  Direct Link  |  

Sahiner, U.M., E. Birben, S. Erzurum, C. Sackesen and O. Kalayci, 2011. Oxidative stress in asthma. World Aller. Org. J., 4: 151-158.
Direct Link  |  

Seah, R., S. Siripongvutikorn and W. Usawakesmanee, 2010. Antioxidant and antibacterial properties in Keang-hleung paste and its ingredients. Asian J. Food Agro Ind., 3: 213-220.
Direct Link  |  

Setorki, M., S. Asgary, A. Eidi and M. KHazaei, 2010. Acute effects of vinegar intake on some biochemical risk factors of atherosclerosis in hypercholesterolemic rabbits. Lipids Health Dis., 9: 1-10.
CrossRef  |  PubMed  |  Direct Link  |  

Settharaksa, S., A. Jongjareonrak, P. Hmadhlu, W. Chansuwan and S. Siripongvutikorn, 2012. Flavonoid, phenolic contents and antioxidant properties of Thai hot curry paste extract and its ingredients as affected of pH, solvent types and high temperature. Int. Food Res. J., 19: 1581-1587.
Direct Link  |  

Shobana, S. and K.A. Naidu, 2000. Antioxidant activity of selected Indian spices. Prostaglandins Leukotrienes Essent. Fatty Acids, 62: 107-110.
PubMed  |  Direct Link  |  

Shukri, M.A.M., C. Alan and A.R.S. Noorzuraini, 2011. Polyphenols and antioxidant activities of selected traditional vegetables. J. Trop. Agric. Food Sci., 39: 69-83.
Direct Link  |  

Su, D., R. Zhang, F. Hou, M. Zhang and J. Guo et al., 2014. Comparison of the free and bound phenolic profiles and cellular antioxidant activities of litchi pulp extracts from different solvents. BMC. Complementary Altern. Med., 14: 1-9.
CrossRef  |  PubMed  |  Direct Link  |  

Sultana, B., F. Anwar and S. Iqbal, 2008. Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Int. J. Food Sci. Technol., 43: 560-567.
Direct Link  |  

Valko, M., K. Jomova, C.J. Rhodes, K. Kuca and K. Musilek, 2016. Redox-and non-redox-metal-induced formation of free radicals and their role in human disease. Arch. Toxicol., 90: 1-37.
CrossRef  |  PubMed  |  Direct Link  |  

WHO., 2015. Non-communicable diseases. World Health Organization, Geneva, Switzerland. http://www.who.int/mediacentre/factsheets/fs355/en/.

Yan, S.W. and A. Rahmat, 2010. Comparison of total phenolic contents and antioxidant activities of turmeric leaf, pandan leaf and torch ginger flower. Intl. Food Res. J., 17: 417-423.
Direct Link  |