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Medicinal Plants and Foods

Medicinal Plants and Foods

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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 for a variety of purposes, including protection of the plant against fungi and bacteria, defense against insects and attraction of pollinators and dispersal agents to favor the dispersion of seeds and pollens.

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Keywords

  • acetaminophen
  • agro by-products
  • anti-inflammatory
  • anti-lipase
  • anti-obesity
  • antimicrobial
  • antioxidant
  • antioxidant activity
  • Antioxidants
  • antiproliferative activity
  • Ascorbate
  • bioavailability
  • Biology, Life Sciences
  • brine injection
  • brine-injected pork
  • caco-2 cells
  • Capnophyllum peregrinum
  • chronic diseases
  • Cultural Studies
  • diabetes
  • Euphorbia dendroides
  • extraction yield
  • Flavonoids
  • folkloric food
  • Food & society
  • Food waste
  • green tea extract
  • Harpagophytum procumbens
  • Health
  • hesperidin
  • high-oxygen modified atmosphere packaging
  • HPLC
  • hydroxytyrosol
  • hypolipidemic activity and antioxidants
  • Iron
  • Lamiaceae
  • lipid oxidation
  • macroalgae
  • maté extract
  • Mathematics & science
  • Meat
  • Medicinal plants
  • Mespilus germanica
  • Mice
  • Microalgae
  • modified atmosphere packaging
  • Myrciaria dubia
  • n/a
  • phenolic compounds
  • photoprotective activity
  • phytic acid
  • Polyphenols
  • Pork
  • preservative
  • protein oxidation
  • Reference, information & interdisciplinary subjects
  • Research & information: general
  • Ribes nigrum
  • Rosaceae
  • rosemary
  • sensory quality
  • serum lipid indices
  • Society & culture: general
  • Society & Social Sciences
  • Stachys mucronata
  • total phenolic content
  • Traditional medicine
  • Uncaria tomentosa
  • Vernonia calvoana
  • waste utilization

Links

DOI: 10.3390/books978-3-03943-399-5

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