07/15/2019 / By Stephanie Diaz
Researchers from the Henan University of Science and Technology studied the antimicrobial and antioxidant activities of rosemary (RO) and cloves (CL) using raw chicken meat. The results of their study were published in the journal Food Science and Human Wellness.
Based on these results, the researchers concluded that RO and CL can prevent microbial growth and lipid oxidation, making them excellent antimicrobials and antioxidants.
Learn more about the uses and health benefits of rosemary and cloves at FoodCures.News.
Read the full study at this link.
Journal reference:
Zhang H, Wu J, Guo X. EFFECTS OF ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES OF SPICE EXTRACTS ON RAW CHICKEN MEAT QUALITY. Food Science and Human Wellness. March 2016;5(01):39-48. DOI: 10.1016/j.fshw.2015.11.003
Tagged Under: Antimicrobial, antioxidant, chicken, clean food, Cloves, ferrous-ion chelation, flavonoids, food antioxidants, Food Preservation, food science, Food storage, functional food, herbal extracts, Herbs, lipid oxidation, microbial growth, microorganisms, phenolic compounds, plant components, radical scavenging ability, research, Rosemary, spice extracts
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