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Medicinal Plants and Foods

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 fo...

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Salvato in:
Natura: Online
Lingua:inglese
Pubblicazione: MDPI - Multidisciplinary Digital Publishing Institute 2021
Soggetti:
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
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Accesso online:ONIX_20210501_9783039433988_1059
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