Medicinal Plants and Foods
Nieto, Gema
Medicinal Plants and Foods - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020 - 1 electronic resource (165 p.)
Open Access
Medicinal plants or medicinal herbs have been identified and used since ancient times to improve the sensory characteristics of food. The main compounds found in plants correspond to four major biochemical classes: Polyphenols, terpenes, glycosides and alkaloids. Plants synthesize these compounds for a variety of purposes, including protection of the plant against fungi and bacteria, defense against insects and attraction of pollinators and dispersal agents to favor the dispersion of seeds and pollens.
Creative Commons
English
books978-3-03943-399-5 9783039433988 9783039433995
10.3390/books978-3-03943-399-5 doi
Research & information: general
Biology, life sciences
Food & society
anti-obesity anti-lipase traditional medicine folkloric food Acetaminophen Vernonia calvoana serum lipid indices hypolipidemic activity and antioxidants flavonoids diabetes Rosaceae Mespilus germanica mice brine-injected pork green tea extract maté extract ascorbate protein oxidation sensory quality high-oxygen modified atmosphere packaging brine injection pork lipid oxidation modified atmosphere packaging hydroxytyrosol antioxidant antimicrobial meat preservative health antioxidants Lamiaceae polyphenols Stachys mucronata Capnophyllum peregrinum antioxidant activity photoprotective activity macroalgae microalgae extraction yield total phenolic content Euphorbia dendroides phenolic compounds HPLC antiproliferative activity Caco-2 cells iron bioavailability phytic acid agro by-products food waste waste utilization anti-inflammatory medicinal plants chronic diseases Uncaria tomentosa Harpagophytum procumbens Myrciaria dubia Ribes nigrum hesperidin rosemary n/a
Medicinal Plants and Foods - Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020 - 1 electronic resource (165 p.)
Open Access
Medicinal plants or medicinal herbs have been identified and used since ancient times to improve the sensory characteristics of food. The main compounds found in plants correspond to four major biochemical classes: Polyphenols, terpenes, glycosides and alkaloids. Plants synthesize these compounds for a variety of purposes, including protection of the plant against fungi and bacteria, defense against insects and attraction of pollinators and dispersal agents to favor the dispersion of seeds and pollens.
Creative Commons
English
books978-3-03943-399-5 9783039433988 9783039433995
10.3390/books978-3-03943-399-5 doi
Research & information: general
Biology, life sciences
Food & society
anti-obesity anti-lipase traditional medicine folkloric food Acetaminophen Vernonia calvoana serum lipid indices hypolipidemic activity and antioxidants flavonoids diabetes Rosaceae Mespilus germanica mice brine-injected pork green tea extract maté extract ascorbate protein oxidation sensory quality high-oxygen modified atmosphere packaging brine injection pork lipid oxidation modified atmosphere packaging hydroxytyrosol antioxidant antimicrobial meat preservative health antioxidants Lamiaceae polyphenols Stachys mucronata Capnophyllum peregrinum antioxidant activity photoprotective activity macroalgae microalgae extraction yield total phenolic content Euphorbia dendroides phenolic compounds HPLC antiproliferative activity Caco-2 cells iron bioavailability phytic acid agro by-products food waste waste utilization anti-inflammatory medicinal plants chronic diseases Uncaria tomentosa Harpagophytum procumbens Myrciaria dubia Ribes nigrum hesperidin rosemary n/a