Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/2849
Título: Chemistry and Health Effects of Bioactive Compounds in Selected Culinary Aromatic Herbs
Autor: Guiné, Raquel
Gonçalves, Fernando
Palavras-chave: culinary herbs
bioactive molecules
human health
Data: 2015
Citação: 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.
Resumo: 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.
Peer review: yes
URI: http://hdl.handle.net/10400.19/2849
Aparece nas colecções:ESAV - DIA - Artigos publicados em revista científica

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