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Elizabeth I. Opara
Researcher at Kingston University
Publications - 31
Citations - 670
Elizabeth I. Opara is an academic researcher from Kingston University. The author has contributed to research in topics: Skeletal muscle & Glutamine. The author has an hindex of 13, co-authored 31 publications receiving 582 citations. Previous affiliations of Elizabeth I. Opara include Syracuse University & Norwich Research Park.
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Culinary herbs and spices: their bioactive properties, the contribution of polyphenols and the challenges in deducing their true health benefits
Elizabeth I. Opara,Magali Chohan +1 more
TL;DR: The aim of this review is to discuss how preparative and digestive processes, bioavailability and interactions between foods may influence the bioactive properties of these foods, and whether or not polyphenols are responsible for these properties.
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Correlation between food intake and CSF IL-1 alpha in anorectic tumor bearing rats.
TL;DR: Data suggest a link between CSF IL-1 alpha and the pathogenesis of cancer anorexia and a negative correlation existed and a positive correlation existed between CSf IL- 1 alpha and food intake and tumor weight in anorectic TB rats.
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Determination of the Antioxidant Capacity of Culinary Herbs Subjected to Various Cooking and Storage Processes Using the ABTS*+ Radical Cation Assay
TL;DR: The results indicate that the potential of culinary herbs to be significant contributors to dietary antioxidant intake is significantly affected by both cooking and storage.
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Impact of cooking and digestion, in vitro, on the antioxidant capacity and anti-inflammatory activity of cinnamon, clove and nutmeg.
TL;DR: Based on estimated levels of ingestion, cinnamon possesses a much higher AC than clove and nutmeg because it is typically used in larger quantities.
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An Investigation of the Relationship between the Anti-Inflammatory Activity, Polyphenolic Content, and Antioxidant Activities of Cooked and In Vitro Digested Culinary Herbs
TL;DR: The significant correlations between trolox equivalent capacity (TEAC) and estimated phenolic content and the anti-inflammatory activity suggest a possible contributory role of polyphenols to theAnti- inflammatory activity of the culinary herbs investigated.