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