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Authors
Advisor(s)
Abstract(s)
Culinary herbs are the fresh or dried leaves of herbaceous plants that are used as a food flavouring. Many of
these plants are further recognized for their beneficial health effects because, besides their nutritional value, they are rich
in many phytochemical components with bioactive effects. The aim of the present work was to make a general overview
of some of these herbs, including their gastronomic usage, chemical composition in bioactive components and reported
health effects. It was possible to verify that researchers are continuously exploring the chemical composition and the pos-
sible therapeutic uses of many herbs commonly used for culinary purposes. The most frequently reported health effects
include antioxidant, antimicrobial, and antiviral effects. These properties have been confirmed through in vitro assays,
sometimes also through in vivo experiments, and some others even with clinical trials, thus confirming their effects on
humans.
Description
Keywords
culinary herbs bioactive molecules human health
Citation
Guiné RPF, Gonçalves FJ. (2015) Chemistry and Health Effects of Bioactive Compounds in Selected Culinary Aromatic Herbs. Current Nutrition & Food Science, 11(2), 145-164.