Author:
Ivanišová Eva,Kačániová Miroslava,A. Savitskaya Tatsiana,D. Grinshpan Dmitry
Abstract
Medicinal herbs accompany people throughout life – from birth to the grave. Almost every day they come to our table as a part of food in various forms, many are used for technical and bioenergetics purposes, and there is also a large group of plants used in medicine, pharmacy and food industry. In the last decade, the consumption of herbs and spices has increased. They grow spontaneously and free of chemical additives, and some studies have shown higher nutritional value, often more significant compared to other common food plants. Medicinal herbs become increasingly important due to its potential beneficial health effects related to its nutritional composition, such as the presence of vitamins, phenolic, anthocyanins, flavonoids, tannins, among others. These raw materials are considered to be promising, economically and ecologically advantageous for the food industry. In this chapter will be describe selected medicinal herbs from Lamiaceae family – bioactive compounds and possibility for using in food industry.
Reference41 articles.
1. Awuchi ChG. Medicinal plants: The medical, food and nutritional biochemistry and uses. International Journal of Advanced Academic, Research, Science, Technology and Engineering. 2019;5;220-241.
2. Charles DJ. Antioxidant properties of spices, herbs and other sources. New York: Springer;2013. 610 p.
3. Opara EL, Chohan M. Culinary herbs and spices: their bioactive properties, the contribution of polyphenols and the challenges in deducing their true health benefits. International Journal of Molecular Science. 2014;15;19183-19202.
4. Liberal Á, Fernandez Á, Polyzos N, Petropolus SA, Dias M, Pinela J, Petrović J, Soković M, Ferreira ICFR, Barros L. Bioactive properties and phenolic compound profiles of turnip-rooted, plain-leafed and curly-leafed parsley cultivars. Molecules, 2020;85;55-66. DOI: 10.3390/molecules25235606
5. Zhao Ch, Liu Y, Lai S, Cao H, Guan Y, Cheang WS, Liu B, Zhao K, Miai S, Riviere C, Capanoglu E, Xiao J. Effects of domestic cooking process on the chemical and biological properties of dietary phytochemicals. Trends in Food Science and Technology.2019;85;55-66. DOI: 10.1016/j.tifs.2019.01.004
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献