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Medicinal Plants and Foods

dc.contributor.editorNieto, Gema
dc.date.accessioned2021-05-01T15:46:28Z
dc.date.available2021-05-01T15:46:28Z
dc.date.issued2020
dc.identifierONIX_20210501_9783039433988_1059
dc.identifier.urihttps://directory.doabooks.org/handle/20.500.12854/69313
dc.description.abstractMedicinal 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.
dc.languageEnglish
dc.subject.classificationthema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: generalen_US
dc.subject.classificationthema EDItEUR::P Mathematics and Science::PS Biology, life sciencesen_US
dc.subject.classificationthema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and societyen_US
dc.subject.otheranti-obesity
dc.subject.otheranti-lipase
dc.subject.othertraditional medicine
dc.subject.otherfolkloric food
dc.subject.otherAcetaminophen
dc.subject.otherVernonia calvoana
dc.subject.otherserum lipid indices
dc.subject.otherhypolipidemic activity and antioxidants
dc.subject.otherflavonoids
dc.subject.otherdiabetes
dc.subject.otherRosaceae
dc.subject.otherMespilus germanica
dc.subject.othermice
dc.subject.otherbrine-injected pork
dc.subject.othergreen tea extract
dc.subject.othermaté extract
dc.subject.otherascorbate
dc.subject.otherprotein oxidation
dc.subject.othersensory quality
dc.subject.otherhigh-oxygen modified atmosphere packaging
dc.subject.otherbrine injection
dc.subject.otherpork
dc.subject.otherlipid oxidation
dc.subject.othermodified atmosphere packaging
dc.subject.otherhydroxytyrosol
dc.subject.otherantioxidant
dc.subject.otherantimicrobial
dc.subject.othermeat
dc.subject.otherpreservative
dc.subject.otherhealth
dc.subject.otherantioxidants
dc.subject.otherLamiaceae
dc.subject.otherpolyphenols
dc.subject.otherStachys mucronata
dc.subject.otherCapnophyllum peregrinum
dc.subject.otherantioxidant activity
dc.subject.otherphotoprotective activity
dc.subject.othermacroalgae
dc.subject.othermicroalgae
dc.subject.otherextraction yield
dc.subject.othertotal phenolic content
dc.subject.otherEuphorbia dendroides
dc.subject.otherphenolic compounds
dc.subject.otherHPLC
dc.subject.otherantiproliferative activity
dc.subject.otherCaco-2 cells
dc.subject.otheriron
dc.subject.otherbioavailability
dc.subject.otherphytic acid
dc.subject.otheragro by-products
dc.subject.otherfood waste
dc.subject.otherwaste utilization
dc.subject.otheranti-inflammatory
dc.subject.othermedicinal plants
dc.subject.otherchronic diseases
dc.subject.otherUncaria tomentosa
dc.subject.otherHarpagophytum procumbens
dc.subject.otherMyrciaria dubia
dc.subject.otherRibes nigrum
dc.subject.otherhesperidin
dc.subject.otherrosemary
dc.subject.othern/a
dc.titleMedicinal Plants and Foods
dc.typebook
oapen.identifier.doi10.3390/books978-3-03943-399-5
oapen.relation.isPublishedBy46cabcaa-dd94-4bfe-87b4-55023c1b36d0
oapen.relation.isbn9783039433988
oapen.relation.isbn9783039433995
oapen.pages165
oapen.place.publicationBasel, Switzerland


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