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Natural Compounds in Plant-Based Food

Culinary herbs and spices confer characteristic flavors or coloring to food. In this Special Issue of Foods, we aim to focus on culinary herbs and spices from a health perspective. Substances of plant origin are often regarded as harmless. The intention of this Special Issue is to provide a science-...

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Format: Online
Sprog:engelsk
Udgivet: MDPI - Multidisciplinary Digital Publishing Institute 2023
Fag:
pyrrolizidine alkaloids
hepatotoxicity
HepaRG
cholestasis
bile acid
turmeric
essential oil composition
α-turmerone
β-turmerone
ar-turmerone
polyunsaturated fatty acids (PUFAs)
erucic acid
petroselinic acid
fat quality indices
hypocholesterolemic fatty acids
atherogenic index (AI)
structure dependency
bile acids
biodegradation
pyrrolizidine alkaloid (PA)
contamination
food chain
compost
plant waste
Lappula squarrosa
Senecio jacobaea
HPLC-ESI-MS/MS
horizontal alkaloid transfer
asarone isomers
human study
metabolites
asarone glucuronides
mustard
Sinapis alba
Brassica nigra
Brassica juncea
glucosinolates
isothiocyanates
bisphenol F
allergy
toxicology
piperine
food safety
drug interaction
reproductive toxicity
bolus administration
alkenylbenzenes
food
consumption
regulation
mixtures
cell cycle
IPA
microRNA
PAK1
senecionine
myristicin
elemicin
safrole
methyleugenol
flavoring
black pepper
cinnamon
health benefits and risks
antioxidant properties
carcinogens
DNA-reactants
epigenetic
risk assessment
n/a
polyacetylenes
phytochemicals
anti-inflammatory
anticancer
thema EDItEUR::M Medicine and Nursing
thema EDItEUR::M Medicine and Nursing::MK Medical specialties, branches of medicine::MKG Pharmacology::MKGT Medical toxicology
Online adgang:ONIX_20230911_9783036584799_10
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