Medicinal Plants and Foods

• Beste egile batzuk: Nieto, Gema (Argitaratzailea)
• Formatua: Baliabide elektronikoa Liburu kapitulua
• Hizkuntza: ingelesa
• Argitaratua: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Gaiak: 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
• Sarrera elektronikoa: DOAB: download the publication; DOAB: description of the publication

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...