Natural Compounds in Plant-Based Food

• Andere auteurs: Eisenreich, Andreas (Redacteur), Schaefer, Bernd (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: MDPI - Multidisciplinary Digital Publishing Institute 2023
• Onderwerpen: Medicine; Medical toxicology; 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
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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-...