Spices from Lamiaceae as a source of biologically active compounds
Brak miniatury
Data
2015
Tytuł czasopisma
ISSN czasopisma
Tytuł tomu
Wydawca
Lodz University of Technology Press
Wydawnictwa Politechniki Łódzkiej
Wydawnictwa Politechniki Łódzkiej
Abstrakt
Herbs 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).
Opis
Słowa kluczowe
Cytowanie
Biologically active compounds in food International Conference, Łódź, 15-16 października 2015r: book of abstracts, s. 19