Spicy and Aromatic Plants
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This reprint aims to provide a wide range of viable alternative designs that utilize valuable compounds from spicy and aromatic plants. Spices and aromatic plants have been used for thousands of years to flavor food, but they can also be used for healing purposes. Until a few decades ago, however, this was performed with little knowledge of their actual properties. The attitude toward these plants has changed, and the need for knowledge has increased. The studies are oriented towards an in-depth analysis of the valuable compounds in these plants in order to be used in the food, pharmaceutical, cosmetic, and agricultural industries.

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  • Acetylcholine
  • AChE
  • Antibacterial activity
  • antidiarrheal
  • antimicrobial activity
  • antioxidant activity
  • antioxidant capacity
  • aroma compounds
  • aromatic amine
  • aromatic plant
  • avocado seed
  • bioactive compounds
  • Biology, Life Sciences
  • by-products
  • calcium ion channel
  • cardio-depressant
  • chemical profiles
  • choline acetyltransferase
  • chromatographic analyses
  • coffee alternative
  • Cytotoxicity
  • enhancement of memory
  • essential oil
  • essential oils
  • Food waste
  • Herbs
  • Himalaiella heteromalla
  • huajiao
  • L. stoechas
  • Lavandula angustifolia L.
  • Mathematics & science
  • n/a
  • phenethylamine
  • Reference, information & interdisciplinary subjects
  • Research & information: general
  • spicy plant
  • statistical data analysis
  • taxonomical description
  • terpenic compounds
  • valorization
  • volatile compositions


DOI: 10.3390/books978-3-0365-6983-3


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