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dc.contributor.authorKubalt, Kamila
dc.contributor.authorMańkowska, Dorota
dc.contributor.authorLeszczyńska, Joanna
dc.date.accessioned2016-07-11T11:09:15Z
dc.date.available2016-07-11T11:09:15Z
dc.date.issued2015
dc.identifier.citationBiologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 19pl_PL
dc.identifier.issn2084-0136
dc.identifier.otherBrak expID
dc.identifier.urihttp://bacif.p.lodz.pl/
dc.description.abstractHerbs and spices are often added to food not only to improve the taste and smell, but also facilitate digestion and improve human health. Many spices contain high levels of polyphenolic compounds and demonstrate high antioxidant capacity. According to a literature review polyphenolic compounds possess antimicrobial, antiparasitic, antiprotozoal, and antifungal properties]. Many spices contain high levels of polyphenolic compounds and demonstrate high antioxidant capacity. Phenolic compounds in herbs and spice plants are closely associated with their antioxidant activity ]. Many of the spice-derived compounds which are potent antioxidants may help protect the human body against oxidative stress and inflammatory diseases. Particularly noteworthy is the Lamiaceae family (Lamiaceae Lindl., Labiatae Juss.). Among that species most commonly used as a food additives are basil (Ocimum basilicum), peppermint (Mentha piperita), thyme (Thymus vulgaris), marjoram (Origanum majorana), oregano (Origanum vulgare), rosemary (Rosmarinus officinalis) and sage (Salvia officinalis).en_EN
dc.formatapplication/pdf
dc.language.isoplpl_PL
dc.publisherLodz University of Technology Pressen_EN
dc.publisherWydawnictwa Politechniki Łódzkiejpl_PL
dc.relation.ispartofseriesBiotechnology and Food Science;
dc.relation.ispartofseriesZeszyty Naukowe Politechniki Łódzkiejpl_PL
dc.titleSpices from Lamiaceae as a source of biologically active compoundsen_EN
dc.typeArticleen_EN
dc.typeArtykułpl_PL


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