Effects of spices mixture and cooking on antioxidant activity in Ethiopian spicy hot red pepper powder
Abstract In Ethiopia, spicy hot red pepper, locally known as berbere, is a common food additive that is consumed in a variety of forms, which have high antioxidant potentials. The antioxidant activity of selected spices, such as garlic, ginger, cardamom, and black cumin, and hot red pepper (HRP) as...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Nature Portfolio
2025-02-01
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| Series: | Scientific Reports |
| Subjects: | |
| Online Access: | https://doi.org/10.1038/s41598-025-85952-w |
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