https://www.selleckchem.com/products/ap20187.html
Black pepper (Piper nigrum L.), black cumin (Nigella sativa L.) and black cardamom (Amomum subulatum) are considered as important spices, seasoning and folk medicines. #link# They have a diverse range of bioactive compounds, especially for polyphenolic compounds. These polyphenolic compounds contribute to the putative health benefits of these black spices. The purpose of this study was to identify, characterize and quantify the phenolic profile of these black spices using LC-ESI-QTOF/MS and HPLC-PDA and to access their antioxidant poten
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