Chemical Compounds
Occurrence in Nature
58%
Food
50%
Chemopreventive
49%
Adjuvant
43%
Lethal
42%
Flavone
41%
Inducer
41%
Triterpene
40%
Saponin
40%
Polyphenol
36%
Acetylation
35%
Bioavailability
34%
Antiinflammatory
33%
Alkaloid
31%
Metabolic
28%
Antioxidant Agent
26%
Lipid
24%
Modification
19%
Amount
15%
Agriculture & Biology
chemoprevention
100%
spices
77%
neoplasms
54%
bioactive compounds
28%
clinical trials
21%
cardamom
14%
cuisine
14%
saffron
13%
food preparation
12%
turmeric
12%
cinnamon
12%
ubiquitination
12%
cloves
12%
hot peppers
12%
metabolic diseases
12%
ginger
12%
chronic diseases
12%
flavorings
11%
flavones
11%
garlic
11%
acetylation
10%
diabetes
10%
adjuvants
10%
triterpenoids
10%
saponins
10%
lethal genes
10%
epigenetics
9%
oxidants
9%
bioavailability
9%
methylation
9%
apoptosis
9%
neoplasm cells
9%
alkaloids
8%
medicine
8%
polyphenols
8%
flavor
8%
lipid peroxidation
8%
therapeutics
7%
toxicity
6%
Medicine & Life Sciences
Spices
94%
Food
49%
Neoplasms
22%
Elettaria
18%
Crocus
15%
Syzygium
15%
Chronic Disease
14%
Cinnamomum zeylanicum
14%
Flavones
14%
Capsicum
14%
Ginger
13%
Garlic
13%
Curcuma
13%
Triterpenes
12%
Saponins
11%
Polyphenols
11%
Alkaloids
11%
Ubiquitination
10%
Acetylation
10%
Metabolic Diseases
10%
Research Subjects
10%
Lipid Peroxidation
9%
Methylation
9%
Biological Availability
9%
Epigenomics
8%
Theoretical Models
8%
Antioxidants
7%
Anti-Inflammatory Agents
7%
Clinical Studies
6%
Clinical Trials
6%
Apoptosis
6%
Therapeutics
1%